Topic: Elderflower champers

[derbex]

There's a thread somewhere on making wine without demi-johns. If you ever use those 5ltr water bottles (or know someone who does) you can use one of those instead -although you'll need to drill a hole for the airlock (Wilkos -less than a quid -but you can bodge one with a bit of old tubing and a bottle)

Otherwise beer of one sort or another.

Jeremy

[derbex]

sueshamen,

don't worry about the sediment -keeps you regular  ;D

If the bottle is really cold there should be less fizzing when you open and the sediment will be more likely to stay at the bottom.

Jeremy.

[moonbells]

Hmmm I think my last question is currently a moot point. It's been sitting in the pan for nearly 3 days and there are no signs whatsoever that it's even thinking about fermenting. 

I didn't wash the flowers before putting them in the pan, neither was the water boiling, so what is going wrong? Do I need to get some wine yeast or something? Perhaps a small bunch of grapes???

Any advice right now would be gratefully received...

moonbells

[sueshamen]

Moonbells. I didnt wash my flowers either and you shouldn't use hot water anyway as this will kill the natural yeast on the flowers.
I followed the recipe here and mine was fine and now sadly nearly all drunk.
Memo to myself ...make much more next year.

[philcooper]

Svea,

You don't need a demijohn for any wine.

Just place a large polythene bag inside a bucket or oither contaner, place the must in the bag, close with an elstic band and gently squeeze the air out.

A lot easier to clean than a demijohn!!

Phil

[moonbells]

Moonbells. I didnt wash my flowers either and you shouldn't use hot water anyway as this will kill the natural yeast on the flowers.
I followed the recipe here and mine was fine and now sadly nearly all drunk.
Memo to myself ...make much more next year.

No, that's what I figured. I just don't think I had that much natural yeast! It looked like it was going mouldy after three days of sitting there (and it was that hot weekend too) so in the end I added a half teaspoon of yeast.
Within a day it was off, and is now fizzing happily in bottles. Not very clear though, thanks to the yeast. 

I hope it will be ready in a couple of weeks. Meanwhile, the ginger beer has taken over the house...  ;D ;D

moonbells

[Debs]

Keep a careful eye on it Moonbells!!

See previous thread where Tim mentioned that someone in family

had added yeast with dire consequences...

When I made mine, it didn't look at all fizzy sitting in pan, however,

once it's bottled, the fizz builds up.

Best to use plastic pop bottles - a few days after bottling, squeeze the

sides which will feel tight with the pressure of fermentation.

You may need to unscrew the cap slightly to reduce the pressure inside

the bottle!

Hope this helps!

Debs  :)

[Debs]

I have noticed that soem Elderflowers are now starting t get young

small green berries.

This means that I shall ahve to get some wine making equipment, as I

MUST make some Elderberry wine. Having never made wine, I am looking

forward to it.

Debs ;)

[Debs]

OOps, must be wearing my dyslexic fingers again.

 ;D

[Amazin]

I made my first batch of E-Champs recently. The other evening I opened the first bottle. There was no fizz, but it smelt lovely so I thought I'd try some anyway. I filled half a tumbler and had a sip. It tasted more like lychees or guava than elderflower - pretty sweet, but not unpleasant.
I had another glass, this time half and half with soda water to fizz it up a bit - equally nice.
I logged on to A4A to report my findings...
Four hours later, my son came home and found me slumped over the computer snoring right off the Richter Scale. He picked me up and carried me over to the sofa where I spent a very pleasant night and woke the next morning feeling totally invincible. :P

I just wanted to say thanks.

 ;D ;D ;D

PS - I'm opening the second bottle tonight... see you next week!

[Bluejane]

Made some lovely champs - thanks for the original recipe - which we've been testing occasionally, in the interests of quality control of course  :), but does anyone know how long will it keep? My partner's niece's christening is at the end of the month, and it would be nice to provide a bit of home-made for the party.

[derbex]

If you're worried stick it in the fridge (if you've space) -that should prolong it. I think it will probably be OK anyway -just a bit drier.

Jeremy

[Svea]

You don't need a demijohn for any wine.

Just place a large polythene bag inside a bucket or oither contaner, place the must in the bag, close with an elstic band and gently squeeze the air out.

phil,
is this for the first stage, or the second stage, or both?
and how difficult is it to 'decant' the most/wine when you need to?

[Bluejane]

If you're worried stick it in the fridge (if you've space) -that should prolong it. I think it will probably be OK anyway -just a bit drier.

Thanks, Jeremy - will try and squeeze it into the fridge. Have just discovered there will be 50 people at this do, so I think I'll have to be creative (!?) and mix it with other things to make some sort of punch.

[Merry Tiller]

Yeukh, don't like it, far too sweet for me, Mother in Law loved it though