Elderflower champagne

All things preserving - canning, water bath (vacola), freezing, drying your harvest. We discuss all methods and the pros and cons, be nice to each other, please we all have our ways of preserving.
ellengray
Posts: 85
Joined: Fri Sep 25, 2009 6:58 am
Location: Cornelian Bay, Tasmania
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Re: Elderflower champagne

Postby ellengray » Sun Nov 15, 2009 8:47 am

Thanks Vicki (And thank your DH for me, too). The fermentation in the bottles is slowing slightly now, so that gives me some idea of what is happening. I never actually got many bubbles with the thing when it was sitting in its stockpot but it was obviously fermenting furiously ... maybe I'll just experiment and see what happens if I extend the time before bottling by 2 days at a time.

Thanks for the tip re the teaspoon of sugar in the bottle. That is one to remember.

minnie
Posts: 2700
Joined: Sat Mar 15, 2008 9:23 am
Location: Alice, West of Casino, NSW
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Re: Elderflower champagne

Postby minnie » Sun Nov 15, 2009 11:23 am

He apparently does it all the time, he also adds a nip (don't know exact amount) of epsom salts to his beer. I only know he makes a good beer (even though I enjoy a wine or champagne more) and anyone who's had it thinks it good.

Now I need to get him brewing for me, especially after him telling me he made rhubarb wine in the past and how nice it was and he's done some bubbly things as well!! And you think after 11 years you know someone. ;)

Let us know how it goes.
:D
Vicki


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