The 2 demi johns have been siphoned off into a fermenting tub today, strained through muslin to catch the stray flowers and bits. The recipe also said to squeeze the fruit and flowers dry but we did this into a seperate container as its very cloudy and full of sediment. We'll leave it to settle a few days to see whether or not its safe to add to the rest.
tasting notes:
We didn't manage to take the SG of this one what with starting it off in demi johns but this one tastes alcoholic! Its less sweet than the other two brews and much better for it.
We're in the dark a bit on this one now though as the recipe helpfully says "After four days strain and press dry, then continue fermentation. After maturation treat as recommended above." Whatever that means!! We've done a bit more reading into yeasts, sugars, SG's etc. and theres lots of good advice out there but a lot of it seems to conflict. We're none the wiser on the way forward yet - I tell you this brewing is nothing if not confusing!
How are you getting on with your elderflower brew? I've got one going at the moment, used Hugh's (River Cottage) recipe, but I'm a little dubious are I've got a book with a similar recipe however the book says to leave in the bucket for 10 days flowers and all, and then rack into demijohns. Where as Huge only leaves his for 4 days. How's yours looking now?
ReplyDeleteThe elderflower is down to 1.004 SG so getting bottled tomorrow! We racked ours off the flowers after only 4 or 5 days and it still tastes very elderflowery so I don't think anything to worry about there. The biggest guess is the sugar content I reckon - and to ensure once you rack it off the flowers that it carries on fermenting. Will be interested to hear how your HFW recipe turns out, let us know!
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