How strong is this stuff?

[amandaandherveg]

I made Elderflower Champagne two weeks ago and had a glass at lunchtime and by the end of it was drunk in charge of a roast chicken.

It was the RC recipe which is supposed to be 4%. I added extra yeast, would this increase the ABV? There was no way it was only 4%. My MILwas a bit squiffy too and even my OH said 'whoa' after a glass.

[shirlthegirl43]

Yup, adding yeast would make it into a wine. Elderflower champagne (as I understand it) is made with the wild yeast and is only a couple of percent at most.

[amandaandherveg]

So how strong is this stuff then? It felt about 12%?

[shirlthegirl43]

It could have been. Without knowing the specific gravity at start and end of ferment it is impossible to say.

[SarzWix]

How much sugar did you start with? Does it taste sweet or dry? If it's on the dry side, than the yeast has used up most of the sugar = fairly strong! If it's still quite sweet, then the yeast hasn't used all of the sugar up = not quite so strong
Don't forget that the fact of it being fizzy makes it be absorbed more quickly in the stomach too.

[seasprout]

He he............

I made Elderflower Champagne two weeks ago and had a glass at lunchtime and by the end of it was drunk in charge of a roast chicken.

Ive just sprayed my monitor with coffee...

Ive never made Elderflower Champagne, but now i really want to.

[bubblewrap]

[QUOTE=amandaandherveg;268663]I made Elderflower Champagne two weeks ago and had a glass at lunchtime and by the end of it was drunk in charge of a roast chicken.

A least the chicken wasn't drunk!