Green Rosie
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Elderflower champagne help neededI have made a batch of elderflower champagne but realised after bottling it that I did not add any vinegar as stated in the recipe. It appeared a bit more syruppy than normal with a touch of scum on the surface. It has not started to fizz.
So, have I messed it up completely or can it be rescued ... or is it even safe to try and rescue?
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Falstaff
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Did you put yeast in ? - if not - do so !
Personally I never use vinegar. Lemon juice or citric acid is all my ferments ever get in the way of acids !
No you haven't wrecked it at all - it's just not started yet
Edit PS tip it out of teh bottles back into your bucket and start your ferment in the bulk.
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Green Rosie
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Thanks Falstaff - I did add lemon juice. I have Doves Farm quick yeast - is that OK to add direct and if so how much?
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Falstaff
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A quick google shows that to be bread yeast - It should be ok as long as you're not going for high alcohol levels.
I haven't seen your recipe but I'd say juice of 1 - 2 lemons, 1 tsp yeast and a quarter pint of strong black tea per gallon (5L) - and a damn good shake to aereate the brew - should be enough to have it working away shortly !
Edit - yes just chuck it in , it'll do fine !
Then get yourself one of these
http://www.ebay.co.uk/itm/First-Steps-in-Winemaking-By-C-J-J-Berry-9781854861399-/301550724301?pt=LH_DefaultDomain_3&hash=item4635d2e4cd
and learn how to be a happy camper most of the time
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Green Rosie
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Thanks Falstaff
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snowball
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I added a teaspoon of bread yeast to mine yesterday.
It is now fermenting very nicely.
I did add cider vinegar at the beginning, out of curiosity as much as anything else. I also used lemons.
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Falstaff
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Was your ferment stuck too Snowball ?
I really can't imagine why the people who write these recipes don't use yeast !
- Well they do ! - but they rely on that on the flowers already - wierd !
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snowball
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Yes, well, it didn't start.
I think the idea is that it uses the natural yeasts in the air.
Works for sourdough bread, but not elderflower champagne it would seem.
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