Elderboy
New Member
Hello,
After a few years of making sparkling elderflower wine by the usual method, I decided that I don't really like the cloudy, slightly feety concoction, so decided to follow the champagne method of fully fermenting in a DJ (down to 0.97 grav, took 4 weeks due to warm weather). It was relatively, though not completely, clear when bottling. Bottled with about 17g sugar in solution per bottle.
I have just checked the bottle on week 4, when turning to encourage the sediment to drop into the neck, and there is no sign at all of any yeast sediment in any of the bottles (from what I could see, holding it up to a light). I know it's still quite early days, but I expected to see something. The wine also (from what you can see through the green glas) looks completely clear.
What I would really, really appreciate hearing is; if anyone has make sparkling wine before, at what point did you start to see the sediment drop into the neck? Am I just being impatient, or is this a sign that the second fermentation has halted/not got happened? I figured out that abv was at roughly 12% when I bottles, though admittedly my measurements were somewhat haphazard and I had to top up the bottles.
Thanks in advance
After a few years of making sparkling elderflower wine by the usual method, I decided that I don't really like the cloudy, slightly feety concoction, so decided to follow the champagne method of fully fermenting in a DJ (down to 0.97 grav, took 4 weeks due to warm weather). It was relatively, though not completely, clear when bottling. Bottled with about 17g sugar in solution per bottle.
I have just checked the bottle on week 4, when turning to encourage the sediment to drop into the neck, and there is no sign at all of any yeast sediment in any of the bottles (from what I could see, holding it up to a light). I know it's still quite early days, but I expected to see something. The wine also (from what you can see through the green glas) looks completely clear.
What I would really, really appreciate hearing is; if anyone has make sparkling wine before, at what point did you start to see the sediment drop into the neck? Am I just being impatient, or is this a sign that the second fermentation has halted/not got happened? I figured out that abv was at roughly 12% when I bottles, though admittedly my measurements were somewhat haphazard and I had to top up the bottles.
Thanks in advance