Elderflower fizz/wine/champagne?

[Pumpy]

All this talk of elderflower drinks got me googling and I'm a bit confused.

There seems to be loads of different recipes for fizz, some say to add yeast , others say don't its in the flowers already.

But they all, fizz, wine or champagne, seem to have the same ingredients, lemons, sugar, wine vinegar and water, so whats the difference?

I made some "fizz" last week, it just sat in the bucket and although is now in bottles, doesn't seem to be doing much, no yeast, do I add it or just leave it?

P

PS Had a sip of the drink and it tastes fine, but no fizz.

[rustylady]

I always add yeast to mine, as leaving it to nature is a bit of a chance. Was it bubbling at all in the bucket? The "fizz" will develop over time as the brew should continue fermenting in the sealed bottles. I opened a bottle of ginger beer yesterday (similar process) and the top blew off.

[Two_Sheds]

they all, fizz, wine or champagne, seem to have the same ingredients, ... so whats the difference?

Well firstly you aren't allowed to call something champagne unless it comes from the Champagne region of France, and is made from grapes (chardonnay, pinot noir etc)

"Wine" is non-fizzy, unless you call it sparkling wine. So, elderflower sparkling wine would be accurate, or elderflower fizz.

As you say, there's no difference in the recipe.

There are natural yeasts all around us, on everything, including elderflowers, but to ensure fermentation many people add extra: belt & braces

[Pumpy]

No fizz in bucket, but it smelt nice and lemony!

Think a bit of yeast will be added.

Thanks for the replies.

[Alison]

I had mine in the bucket for about a week, started fizzing of it's own accord and smelling like it was doing something after 3 or 4 days. Bottled it up and was concerned I'd left it too long but the bottles are now rock hard (old plastic lemonade bottles, dead classy like). Intend to try the sample bottle (and it does look a bit like a sample bottle...........) in a few weeks and save this lot and a second brew for my birthday party in the summer. I prefer not to add yeast if possible as it can cause it to get too fizzy in the bottle and explode but you will get a higher alcohol level if you add it. I prefer a lower alcohol drink which can be mixed with vodka if you want to give it a foot up

[Pumpy]

This is where my googleing messes up, you left it in the bucket for a week? The instructions I used said leave it for 24 hours. It was actually 2 days in the end but just seemed to sit there smelling and tasting "sweet lemony ", no fizzing or anything.

Opened a bottle today, again no fizz its just like a diluted squash, tastes alright though, but can imagine it would be better with some bubbles.

Wasn't really after an alcoholic drink, but wanted to try this as pretty much everything was to hand. Its not to late to try again though.

Thanks for your help.

[Jardiniere]

I found a recipe which uses white wine vinegar (I used cider vinegar cos i had no white wine vinegar in't house) and that makes a fizzy drink - just like the cordial but its made weaker so you dont have to dilute it

[Alison]

I use white wine vinegar in my champagne recipe, think most of them do.

[Pumpy]

OK, added some yeast to each bottle and pleased to report they seem to be growing bubbles.

Yes white wine vineger, sugar, water, lemons and elderflower heads, seem to be uniform in the recipes. If I did it again, I'd put yeast in the bucket.

Thanks again

Pumpy

[Timmykins]

Tried this for the first time this year - 1kg sugar to 10 litres, zest and juice of 6 lemons ( and a lime or two..), splash of white wine vinegar plus half a carrier bag of sunkissed elderflower heads (and associated wildlife). Also added a sachet of champagne yeast from my local brew shop..
Left for 4 days in covered buckets, filtered and bottled into 2l fizzy containers yesterday. Checked this morning and the pressure's building nicely

[Hilary B]

I don't add vinegar to wine recipe. The 'fizz' is meant to be low alcohol, like ginger beer isn't it? (I don't make that, I only do wine or cordial). To me elderflower WINE is comparable to any other fruit/flower wine (we do dandelion as well) and while I might add lemon juice, vinegar is totally what I don't want!
The rule about not calling something champagne surely only applies to commercial situations?

[ohbeary]

That gets my vote HB vinegar indeed!