Originally posted by danpug
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Fresh Elderflower Wine
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got some elderflower on the go this year for the first time. and it is going just great atm. i can see why its folks favourite. i have 4 gallons on the go and i'm tinkering with the idea of making one into a sparkler. i have the champagne bottles, corks and cages all ready. fermentation is all but stopped now.
my method will be a bit rough and ready .... add a little sugar, wait a while to make sure fermentation starts again then bottle and store upside down. open outside (still upside down) to discharge the sediment and hopefully have some wine left in the bottle. will require some deft wrist action
so my questions are ... do i need to use champagne yeast for this step, or will the sauternes yeast that i used so far be good enough (i haven't added campden or sorbate yet). and when should i do the "priming" bit .... as soon as its stopped fermenting? or when its cleared and repitch?
ah, i just saw the elderflower champagne thread, so i may find some answers there, but hey, dont hold the advice if you have any ... i'll be back to have a peep sometime soon
so glad i got around to elderflower wine, me and the misses are both very excited about drinking it come the time.To most people solutions mean answers. To chemists solutions are things that are mixed up.
A fine wine is a fine wine, 1st time may be by accident, 2nd time is by design - that's why you keep notes.
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Originally posted by Pyrosfx View PostWhat about the infamous elderflower champagne, has anybody actually made a great tasting sparkler from fresh flowers? I getting to the point I think its an urban myth.
It is gorgeous on its own or used to make the fruit teabag wine into a pink spritzer
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2.5 Litre of Petals,stripped off the stalks and packed loosely
5 kg Sugar
5 Litre of apple juice
5tsp Pectloase
5tsp Tannin
5tsp Yeast Nutrient
5tsp Acid Blend or citric acid
Yongs white wine yeast
I started this recipe tonight following Her Lusheness recipe but for 5 gal, can you verify please that this would be correct before i mess anything up so far i got 2.5 litre of petals for 5 gallon and poured 10 pint of boiling water over them untill tomorrow, would youngs white wine yeast do instead of gervin? I,m also not sure about the amount of tannin and citric acid it says on the youngs tub 1tsp per gal but its maybe to much?Last edited by thunda_600; 28-06-2009, 10:08 PM.
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I usually budget on about a 1/4tsp of tannin per gallon and about 1tsp citric acid, depending on natural acidity...
I doubt too much tannin will offer many benefits other than making a very brown/sepia wine with an odd taste, spoiling the elderflowersex ovo omnia
Chemist, welder, homebrewer
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It does have benefits, can't remember exactly but I think it adds "character" to the wine...
But not in a large quantity, being dark brown it can colour white wines and add an odd taste...
1/4tsp should be fine per gallon. Maybe 1tsp for 5 gallons...
It's derived from tea originally...
It is highly soluble too, 1 gram dissolves in 0.35ml of water...
FYI:
http://en.wikipedia.org/wiki/Tannin#...ential_of_wineLast edited by Omniata; 29-06-2009, 05:38 PM.ex ovo omnia
Chemist, welder, homebrewer
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Do you think 1kg is to much per gallon its looking like my reading is going to 1,100 although ive measured that at 35 degrees im not sure if the heat will make the reading higher or lower?
Took a reading at 24 and it's at 1,085 so that should be fine :-)Last edited by thunda_600; 29-06-2009, 07:06 PM.
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