Just a quick note to record that the fermentation bucket full of elder rosé is starting to get going. The sealed lid is swelling, which means the yeast is busily converting sugar to carbon dioxide—and alcohol. At the weekend, I shall strain the must into a demi-john, and add the rest of the sugar. Half went in to the bucket (the 'elderflower' half); the second 750 g is for the 'elderberry' part of the wine.
We'll have to see whether this approach works!
Wednesday 6 July 2011
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