Here's one for ye..........although Im sure its not new.
I followed a hodgepodge of recipies to make my Elderflower Champagne.
After 2 days there was no sign of fermentation, so I added a bit bread yeast....... started fizzing by the next morning.
After 5 days in the bucket (3 days fizzing) I 4/5'ths bottled in recycled plastic Sprite bottles and by the next morning it bottles were expanded and the brew fizzing away.
This is day 6 after bottling and most of the bottles have a lot of sediment in them. Im guessing that its the yeast/anything my 2 layers of muslin didnt filter, but those of you experienced in such things....... IS THAT WHAT IT IS?
I hear of recipies with such "gunk" turning gelatinous in the glass after being poured. ???
Anyone able and willing to allay my fears that its not contaminated and undrinkable?
Cheers!!