How to make Elderflower Champagne | Brewbitz Homebrew Shop

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Here we show you how to make your own Elderflower Champagne.
An easy to follow recipe that makes a gorgeous fizzy elderflower wine that screams of spring, with a sweet aroma and lots of fizz.
Davin takes you out in the fields and shows you how to identify Elder, the flower and the best flowers to pick, then back to the kitchen to get brewing.
If you are in the UK and need any ingredients, then please support our website by buying your brewing ingredients or brewing equipment from us at www.brewbitz.com
What You will need...
First, let’s look at the equipment you’ll need to brew your wine:
- Brewing Bucket with lid
- Demi-John & Air Lock
- Thermometer
- Spoon (Plastic or Stainless Steel)
- Pint Jug
- Muslin bag (or a strainer)
- Siphon (plastic tube)
- 6 Bottles & corks (Champagne or Swing Top bottles are best)
- Hydrometer (optional if you want to test the strength of your champagne)
And now the ingredients:
- 1pint of Elderflower petals (50g dried Elderflowers if out of season) - www.brewbitz.c...
- 8 pints boiling water
- 3lb Sugar
- Grated rind of 2 Lemons
- Juice of the 2 Lemons (Or 2 tsp Citric Acid)
- 2 Tbsp Quality White Wine Vinegar
- 1tsp Wine Tanning (or 150ml of Stewed Tea)
- 1 Sachet Sparkling / Champagne Yeast
- 1tsp Yeast Nutrient
Please note: be careful when opening your bottles ;) We've had some extremely hot weather and the bottle conditioning went a bit crazy!
You can also use Elderflowers to make a spirit infusion. Gin & Vodka make brilliant elderflower infusions.
Or just pick some flowers, pop then in a vase and they will fill your room with a lush sweet scent of spring.
Read the full recipe and process on how to make your own Elderflower champagne at home using our recipe here - www.brewbitz.c...

Опубликовано:

27 сен 2024

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Комментарии : 156

@elislee2773 6 лет назад

Back to me james

@TheAngryMurloc 6 лет назад

Made this last year. It was moonshine. After 2 glasses I passed out and couldn’t remember anything. 11/10 Late elderflower season this year but making a recipe with the first bloom right now

@keithmcgrath9402 3 года назад

Thanks guys made 40ltrs last year, amazing stuff, everybody loved it, kept one 2ltr for 10 months, it tasted amazing, Crystal clear, all of it came out proper bubbly, how long can it keep for, i always thought it was just a few months, but the one bottle i kept was amazing, just started this year batch, 60ltrs, class,

@stephenbaugh828 2 года назад

Very entertaining and informative it’s a big thumbs up and I can’t wait to try it out.

@jhayre1000 3 года назад

brilliant video. I love the nod to Keith Floyd

@lestephv5256 8 лет назад

thanks for sharing how to make this one! love the ending too haha

@leespiderpod 5 лет назад

Thanks for the great video. I'll be buying some of your bits for this recipe

@asterixborden-koi6881 8 лет назад

Brilliant video and good to see you didn't cut out the end part

@Brewbitz 8 лет назад

Had to be done! :D

@Brewbitz 8 лет назад

The end was a surprise for me too D

@woodbut1 4 года назад

Found you guys at the start of lockdown after buying a wine buddy kit.......been watching ever since.....made some nice wine with good results.....thanks'......from the isle of man :)

@Brewbitz 4 года назад

Happy brewing

@lindaemery9287 4 года назад

Hi! Made this and put into plastic carbonated bottles. Squeezed and let air out quite afew times as bottles were becoming hard. Left now to clear which doing slowly but seems to have a faint brown sediment at the brim of each liquid. Is this the norm or is it due to me letting some air out? and will it still be ok. A newby at this winemaking since lockdown .

@Brewbitz 4 года назад

Why did you pet the air out? Thats the co2 that will make it fizzy. You may have let air in and possible an infection.

@lindaemery9287 4 года назад

@@Brewbitz The bottles were getting really hard and I thought it might explode. I didn,t take off the top just gently undid and squeezed the bottle. They have still carbonated as bottles have harderned up again. Leaving now but is the brown rim an infection then and will it now be undrinkable. 😢

@Brewbitz 4 года назад

Sorry. I honestly don’t know as I’ve not had that happen. Wait till they have cleared, pop one open and see. Hopefully it is just some dried sediment,

@juicer8540 4 года назад

Made it and tastes great! Thanks Davin👍👍😁

@Brewbitz 4 года назад

Awesome. Happy brewing

@antojones4297 4 года назад

To me to you, to me to you , Home James .... Made me laugh !

@baljit4281 4 года назад

Made this and it turned out great!!

@Brewbitz 4 года назад

Thanks. Glad you liked it!

@wildwelshgirl 7 лет назад

great vid as always .... excited for elderflower season

@Brewbitz 7 лет назад

Thanks! Us too!

@rBJ817 5 лет назад

Well done! Cheers

@ARCSTREAMS 5 лет назад

ive noticed from all the vids on making this no one seems to care about sanitation or all that air and oxygen getting in the brew after it has fermented and before it goes into the bottle,,unlike wine,beer or other homebrews,why is that? is there nothing that can spoil this thing? and will this end up being a dry or brut champagne since 10 gravity points remaining is nothing in terms of sweetness and will be turned to alc as well

@RussellBallestrini 6 лет назад

lol I love the finale!

@wanda04g 8 лет назад

Love it!!!

@asterixborden-koi6881 8 лет назад

I now have 2lb of Strawberries & 2lb of grapes, @ the moment i don't have a press i'm still a novice @ the moment will i be best to mash the fruits first and then put them into the bin and then follow your instruction/video on the How to make Blackberry wine ! Paul

@Brewbitz 8 лет назад

Hi Paul, That would work, obviously you'll be left with more sediement etc and the wine might not be quite as full or rich. But, yes, it'll work! Give it a try! It's all about experimentation. Cheers!

@Medietos 4 года назад

Can the lemon and lemon peel be added after the cold water, so as not to spoil their goodness? Is it good to lessen the sugar and yeast content, so as to lessen the risk of explosion?I don't want excessive fizz and alcohol anyway, LOL. Does FIZZ get to one's head; not alcohol? I'd gather the bubbles on a tray, he loses quite a lot. I didn't hear you tell the temp of the 2d fermentation?

@milliepaterson2758 6 лет назад

great video. How strong is the alcohol content?

@Marylmac 4 года назад

A Scotts lady says hers is about 8 % and a bit alcohol. I have to look for her part 2 of how she bottled it. Apparently the temp is very very important. Too hot, or too cold one gets no alcohol, the other gives no bubbles. She does 18 C, these boys do 20C. I'm about to make my fist batch. Elderberry trees are on my little half acre here in Hungary. Made elderflower syrup this morning. The simple 3 ingredient one. Sugar, flowers and water. No lemons etc. It is a very spiritual type of drink. I left some pretty flowers in the syrup. They are so aromatic. It feels like you are consuming an aura, like a halo, or something really very spiritual. Weird.

@MultiChef888 7 лет назад

Great video , wonderful ending well done mate and James gets to see you pop your cork as well lol

@ladabonaveri 4 месяца назад

Can you use cooking yeast in sachets instead of champagne yeast? I don't have champagne yeast where I am.. 😢

@Brewbitz 3 месяца назад

Ideally you need to use a yeast for the job you are doing. If you cant get champagne yeast, an all purpose white wine yeast will do, a cider yeast works well. Bread yeast as a last resort will do it, but the finished champagne may taste bready

@mycomment3509 3 года назад

I don't agree on using hot water o the flowers if you don't want to loose the aromatic explosion of the elderflower! Just mix the water with the sugar, dissolve it and then add cold water - and up you go - add the flowers afterwards!

@pgprentice 7 лет назад

You POMs are funny. Warm fizzy drinks... :) Next time really chill that bottle! Nice video thank you....

@darrenmay1660 3 года назад

Hi Davin, you used 3 pounds of granulated sugar when you made the elderflower wine, do you use the same sugar for the champagne...thanks

@sunryse111 4 года назад

How long do you reckon it will keep in my cool, dark garage before it all needs drinking up?

@Brewbitz 4 года назад

Hi. I’ll happily last years.

@sunryse111 4 года назад

@@Brewbitz I guessed as much. Thanks for getting back to me.

@sexydan27 6 лет назад

Do you have to add tanning? And I’ve bought white wine yeast from wilkos. Does it specifically have to be champagne yeast or is there really no difference?

@Brewbitz 6 лет назад

Danimal Edwards tanning or strong cold stewed tea will substitute. Champagne yeast binds together for the bottle fermentation and so allows you to pour a clear sparkling glass without sediment.

@YnseSchaap 6 лет назад

Friend of mine does this with lavender really tasty ;-)

@nicolemurphy2629 Месяц назад

mix lavender & elderflower may be good

@YnseSchaap Месяц назад

@@nicolemurphy2629 😁

@meyza8518 2 года назад

How much water do you put in !!!!!!

@IrlDave71 4 года назад

Could this champagne be racked to a demijohn with an airlock for a month or so before bottling? Also what do you think is the shelf life of this wine bottled? I would like to have it for Christmas.

@Brewbitz 4 года назад

Yes, just dont add any campden tabs or fermentation stopper as this will knock out the yeast which are needed when bottling to make the fizz. The secondary fermentation in the bottle may also take longer. So leave in a warm place after bottling for a couple of weeks. It will happily last for a few years.

@IrlDave71 4 года назад

@@Brewbitz Thank you for replying.

@georgebaker4850 4 года назад

I’m assuming this would be a flat wine when finished in Demi down to FG 1000. Would I be able to batch prime up to desired co2 volume, let’s say 3 for a good fizz and then bottle in regular glass beer bottles and the crown cap?

@Brewbitz 4 года назад

Sure can. Have you watched the champagne version of this video?

@georgebaker4850 4 года назад

Didn’t realise there was one, just watched it now. Interesting the recipe is different with the raisins and vinegar. Loved the surprise ending lol 👍🏻

@sexydan27 6 лет назад

Due to a family bravement I’ve taken my eye of the boil and went to test it today on the hydrometer (day 7 so 2 days over the video) . The fizz has stopped and the reading on the hydrometer is 0.990. Can it be saved or shall it be thrown?

@Brewbitz 6 лет назад

Danimal Edwards - unfortunately sometimes other things take priority. Just know, it can be saved. Just carry on and follow the next steps & all will be fine.

@stuartsvino2337 3 года назад

Can this method be used for other fruit wines

@Brewbitz 3 года назад

Hi Stuart. Check out my other videos for fruit wines. Cheers

@stuartsvino2337 3 года назад

@@Brewbitz Thanks i watch your vids they are good and easy to follow. I was just wondering can i bottle most fruit wines at 1.010 to get a fizzy wine as you did with the elderflower. Thanks

@mycomment3509 3 года назад

Well, méthode champenoise is to turn the bottles every day a quarter - so as long as you don't turn the bottles every day, don't call it champagne :) And then, you might want to use the enitre method of Champagne and get rid of the yeast before drinking it! But I am just a French picky person, haha! Have fun you all :)

@kmconlon81 Год назад

How do you get rid of the yeast before drinking it?

@Brewbitz Год назад

In this method, the yeast forms a solid at the bottom of the bottle, when you pour the fizz, you do it one long slow pour (not stop start), and you’ll get a nice clear glass of fizz. You can use the champigning method to remove the yeast.

@Brewbitz Год назад

Here’s a link to our blog on how to make champagne and how to remove the yeast from the bottle - www.brewbitz.com/blogs/news/making-sparkling-wine-champagne-at-home

@alexdakin7805 2 года назад

Can you add more elderflower heads during fisrt fermentation process, ie after a few days?

@Brewbitz 2 года назад

Yes you can, but it might be too intense

@one-off3264 3 года назад

Do you find swing top bottles safer/stronger than capped beer bottles. Even though yours went a bit crazy the bottle was still intact..... Have you ever had the bottles fail?

@Brewbitz 3 года назад

Hi. Ive never had a bottle fail.

@miriamcourtney6827 3 года назад

This looks devine. No elder trees near me. Would you recommend dried elder flowers?

@Brewbitz 3 года назад

Hi. You’ll be surprised where they grow. But if none, dried works amazingly well.

@TommyTen10 5 лет назад

Still waiting for it to ferment down to 1.01 on the hydrometer, before bottling. Taking ages, well over a month!! Have even given it a teaspoon of super yeast to speed it up but still not moving much. Can see it is active and still tastes sweet. What would you recommend? I have a 25L bin full of it!!

@Brewbitz 5 лет назад

Check the temperatures isnt too high or too low 18 - 22°C

@bradandfudge 4 года назад

How did you go on with the remaining bottles for fizz? The longer they are left the more explosive they become. Last year I made about 40 PET bottles of some bodged up version of elderflower champagne and the bottles from being soft and squidgy on day one went as solid as tree trunks. It used to take me about 5 minutes to open a bottle (screw top). I only had one bottle explode but the others eventually stretched so much they ended up looking like balloons. From having a bottle nearly full to the neck they ended up being about half full, the bottle had expanded so much. How long would you leave the "champagne" before having to drink it all ?

@keshatton2334 2 года назад

I made some ginger beer years ago and bottled in 500ml plastic bottles. They were in an old milk crate in the garage. I had a few which like yours got to the size of a football but i managed to recue most. 2 blew though completley destroying the milk crate and splitting a 1/2 inch chipboard shelf. Tasted great but what a kick

@leesproul 8 лет назад

that was funny lol

@Brewbitz 8 лет назад

D here - thanks. I was not expecting that. Now it's has chance to clear and for all the sediment to settle, all the nucleation poins have gone and it opens perfectly now. Also it's improved a lot, just perfect for a sunny September afternoon lazing in the garden.

@sbrooks6244 5 лет назад

We've got a great quality white wine vinegar I'd love to use in this, but I'm a bit hesitant as it is both unpasteurised and contains the 'mother'. Would this be safe to use?

@Brewbitz 5 лет назад

Sorry. On this one, I cant answer it. Is vinegar pasteurised? Ive only ever used shop bought vinegar. :( sorry.

@brianashton4852 6 лет назад

Mine's not clearing. Tried adding Pectolase still no joy. Any ideas.

@Brewbitz 6 лет назад

Brian Ashton Brian give it time. It will clear.

@questfish 5 лет назад

When is the Camden tablet added?

@Brewbitz 5 лет назад

oops - that was a mistake in the ingredients list - it isnt!

@harryl2232 5 лет назад

Do you only need one pint of flowers? back to you

@maxlewis8271 6 лет назад

Does the fermentation need to be done airtight? Cheers

@Brewbitz 6 лет назад

max lewis no

@babybell294 4 года назад

What would the alcohol content be in this please??

@Brewbitz 4 года назад

Hi. Between 11-12.5%

@asterixborden-koi6881 8 лет назад

Could you give me some advice on making wine with fresh produce i have been starting to collect and freeze Grapes & Strawberries which are left over from my family not eating or just gone out of date? Will this work if the fruit has been frozen. How much will i need to collect? (i have 2No. Demijohns + 1 NO. To rack off) Will i have to do separate I.E just grapes for one batch & strawberries for another batch or can you just add both ingredients together. Many Thanks. Paul.

@Brewbitz 8 лет назад

Hi! There's no problem with using frozen fruits. Just defrost them and then juice them as normal. You could use a soft fruit press to extract the juices. www.brewbitz.com/presses/289-13-litre-ferrari-fruit-press.html You'd need around 3lbs of fruit to make 1 gallon of wine. You could split it half and half if you wanted to make a Strawberry & Grape wine, to make 1 gallon use 1.5lbs of each fruit. It would be best to mix the two ingredients and have them ferment together, that way you'll get a better end result. Hope that helps. Happy brewing!

@asterixborden-koi6881 8 лет назад

Thank you for the reply and yes i was thinking of doing a mixed wine :-)

@ellisanderson842 8 лет назад

what if i want to make 25 litres? do i just add more water?

@Brewbitz 8 лет назад

No, you'll need to read your chemical labels. Some chemicals need 1tsp PER gallon. 1x sachet of yeast is fine for 25 litres. You'll need 5x the amount of elderflower etc... Everything would need to be multiplied by 5x apart from the yeast, lemon and maybe the vinegar. All about experimentation!

@nickogs1265 7 лет назад

Anyone got any advise on how to poor elderflower champagne before the yeast mixes in? You can get one clear flute before the fizz lifts and mixes the yeast all in and it ends up looking like riccar. Clear tasts awesome but the yeasty one makes it bitter. Any thoughts?

@Brewbitz 7 лет назад

Nicko G's it's time! The sediment will coagulate at the bottom and stay there if left long enough. A few months should do the trick.

@ARCSTREAMS 5 лет назад

keep the bottle inverted while its fermenting,,then riddle it from time to time so all the crap ends up int the neck sitting on the flip top ,then you burst flush it out over your sink and hopefully end up with a clear drink in the bottle,depends on how sticky your yeast variety is but its less crap than you started with

@leekk70 6 лет назад

What would happen if i used cow parsley by mistake?

@Brewbitz 6 лет назад

leekk70 first, are you sure its cow parsley? en.m.wikipedia.org/wiki/Anthriscus_sylvestris

@Billbobr 4 года назад

You’d be very ill, it’s very poisonous, make sure you get the right flower

@TeMArkusable 4 года назад

Wouldn't it be easier to let the fermentation finish and let the sediment fall down. Then you would siphon it to another container and add a set amount of sugar per litre of liquid (for cider it is 6grams of sugar per 1 litre)

@HugeniaCooney 3 года назад

Wouldn’t siphoning it off the lees remove a lot of the yeast? Usually the sediment settles when the yeast is finished fermenting

@Brewbitz 3 года назад

Yes it does. But too much yeast poo can taint it.

@screengames5307 7 лет назад

What if you don't have a good sense of smell - or any sense of smell at all? How do you know a good elderflower from a bad one?

@Brewbitz 7 лет назад

ScreenGames :( a good sense of smell??? Taste involves smelling. Next time you eat a banana, hold your nose and you won't be able to smell / taste the banana. Unfortunately smellovision has not been invented yet, so you'll have to rely on the senses you have.

@celiacollins16 8 лет назад

Hei, I was wondering if this will be the same for rhubarb champagne?

@Brewbitz 8 лет назад

I'm sure it would work!

@celiacollins16 8 лет назад

Thanks, would you be kind enough to suggest a quantity of rhubarb for me to follow this recipe, or does it really not matter?Cheers

@Brewbitz 8 лет назад

D here - use the usual 3lb. Cut the rhubarb up into 1 inch chunks (no leaves - they are poisonous), put in the fermenting bin, pour on the sugar, stir, put the lid on and leave for 24 hours. the sugar brings out the juices in the rhubarb. Now pour on the boiling water, and stir to fully dissolve the sugar. leave to cool to 20C, add the pectolase, yeast nutrient and yeast. Ferment for 1 week, without stirring, strain into a demijohn and ferment to dryness. Enjoy happy brewing

@asterixborden-koi6881 6 лет назад

Don't know where i went wrong on this one but only managed to get a reading of .990 ?

@stevendowney1029 5 лет назад

Asterix same, i did an exact 3x batch and don’t know if this effected it

@markatkinson1799 4 года назад

So i followed your recipe 100% and took the readings for bottling, tonight after 1 week of them in cold kitchen and then 21 glass bottles exploded everywhere......

@Brewbitz 4 года назад

Were the glass bottles suitable for a carbonated liquid? What was the sg before you bottled it?

@mhortaleza 6 лет назад

Lol, how many glasses have you drunk before shooting the last part?

@celine401 5 лет назад

Don’t really need yeast best to wait and see first x

@Brewbitz 5 лет назад

I would always recommend using a commercial yeast. This makes sure that the hard work of converting the sugar to alcohol is completed. The wild yeast will still be present and will do their funky things in the background. Commercial yeast also means that you will get a solid sediment in the bottom of the bottle to aid pouring, without this it can be pretty much impossible to pour. When using just wild yeast, there is the chance that you will get lucky and will get a really good wild yeast that does the job just as a commercial yeast will do, but do you really want to take that chance giving all the hard work and time you have put into brewing it? Davin

@celine401 5 лет назад

Brewbitz Homebrew Shop guess I have always been lucky 🍀

@lockodonis 3 года назад

James get back to him for christ sake....

@kitsophrenik 5 лет назад

JAMES! back to me james! wake up lad

@Soldier957 4 года назад

None for you, James!

@MRPK1967 6 лет назад

You killed all the natural yeast by adding boiling water to the flowers and then added yeast? - not the correct way to make it.

@Brewbitz 6 лет назад

MRPK1967 MRPK1967 Thanks for your comment. Leaving the wild yeast is a lottery if you will get the best yeast to ferment fully. Following my recipe and method makes a fantastic tasting wine that clears quickly. Using a commercial sparkling yeast will also mean that the yeast solidifies at the bottom of the bottle and prevents a hazy champagne when it is poured.

@MichelleLouiseLove 7 лет назад

is it just me that feels sorry for poor James being bossed about the whole time.

@MrJamesreeves63 7 лет назад

I felt like I was being told off ... even though I wasn't the videographer lol

@Brewbitz 6 лет назад

Hahaha. If you think thats bad, you should watch a fantastic chef “keith floyd”. Then you’ll get it. ;) We rehearse the scene, but sometimes Davin goes off on a tangent. Hahaha

@ericslevin6540 5 лет назад

Hi when u open the bottle how do u stop the sediment from rushing to the top

@Brewbitz 5 лет назад

Once it has cleared, the sediment will form into a pretty solid mass at the bottom. Open, then pour in one continuous pour. Avoid pouring the stopping pouring again then stoping as this will rock the liquid against the sediment and cause the it to break up.

@catjoyce3337 4 года назад

@@Brewbitz It reminded me of Keith Floyd too! So fabulous. Thank you!

@sexydan27 6 лет назад

@Brewbitz 6 лет назад

Danimal Edwards sometimes other things take priority. Just know it can be saved. Just carry on with the method and all should be ok.

@ARCSTREAMS 5 лет назад

just bottle with a bit of sugar and it will carbonate in the bottle

@kevinbarker2453 5 лет назад

How can I bring it back as there is no fizz

@Brewbitz 5 лет назад

Hi. To give you a proper answer, please tell us your method. Especially what you did at the end of the fermentation and your bottling process

@nicolemurphy2629 Месяц назад

I drink rarely but if I'm gonna drink 😂 let it be Champagne !! Gonna try this

@ahmelmahay 2 года назад

you are hilarious back to me James hahaha you make my day....what a well trained cameraman you have there Sir

@grahamwoolley1449 3 года назад

Fantastic recipe! Made this along side the traditional method (natural yeasts) on 21st June both worked well but traditional method is too yeasty. This method is absolutely delicious! Still drinking well in late November and will keep a bottle for New Years Eve! Thank you Brewbitz :D

@Brewbitz 3 года назад

Wonderful! Glad you like it.

@nicolemurphy2629 Месяц назад

how do you test the % vol alcohol ?

@Brewbitz Месяц назад

You need to use a hydrometer before the fermentation stops so you can take a reading. Then at the end of the fermentation, you take another reading and a simple calculation gives you the abv. Or if you know how much sugar you added, then you can get a good estimate.

@ahmelmahay 2 года назад

the opening of that swing top bottle hahaha brilliant

@goathead53 4 года назад

Great recipe and turned out sooooo good .Strong but fantastic taste with a shed load of fizzzz. Well done.

@Brewbitz 4 года назад

Glad you enjoyed it

@jonbaker9497 5 лет назад

Do you ever re-use your muslin bags? If so, how do you clean them?

@Brewbitz 5 лет назад

Muslin no. Nylon straining bags yes. Clean off any gunk from the bag, then wash it with normal washing liquid. No fabric conditioner. Leave to dry. Before use, rinse in clean cold tap water, then sterilise.

@jonbaker9497 5 лет назад

Thanks for the advice. Just racked off my first attempt at your elderflower wine recipe and I have to say, I got a little taste when I was syphoning and it’s already tasting pretty good.....going to struggle to lay this down for too long....😂

@andrewmather9595 4 года назад

Cant wait to try making this

@andyduggan7239 7 лет назад

Ha ha great ending. Looks v.dry !

@Brewbitz 7 лет назад

Andy Duggan :) don't let my face fool you. I regularly pull that :)

@jackcook93 4 года назад

Is there a reason for not putting raisins in the champagne?

@Brewbitz 4 года назад

Its a different flavour. The raisins add an extra depth in a wine that would make a champagne a bit heavier and not as light as it should be.

@jackcook93 4 года назад

I see, thanks for that. Btw, LOVE the channel this is my 3rd year brewing wild hedgerow wines and ciders, couldn't of done it without your videos. Thank you 👍🏻

@Brewbitz 4 года назад

😊 🍻

@patilott6863 7 лет назад

Great ending - enjoy

@dezastruos 7 лет назад

Man, i think you put too many "extras" ... Vitamin B? Tanin powders? Come on...

@Brewbitz 7 лет назад

dezastruos hi. Run your own experiments with and without. You might prefer it without. Btw, the vit b tabs are to help the yeast. Just like us, to stay healthy we need vitamins. So do yeast. They work a lot better with the yeast nutrient meaning you get a better brew. The tanning adds a dryness. You could use a few young oak leaves instead.

@karencopestick7382 4 года назад

If I made 3 times the amount in this recipe, would I use 3 sachets of yeast?

@Brewbitz 4 года назад

Most if the 5gram sachets are good for up to 23 litres.

@ericslevin6540 5 лет назад

Hi how do u stop the sediment from rushing to the top when u open a bottle

@Brewbitz 5 лет назад

you need to use a sparkling / champagne yeast. This normally settles and forms a solid sediment at the bottom of the bottle that stays put when you open. Pour in one continuous pour and try not to rock the bottle.