Elderflower Champagne (Part 2)

So after two days of brewing I should have seen the bubbling effect of the naturally occurring yeast if it was going to happen.

As you can see nothing to see here, move along says the natural yeast.

This is not uncommon and I would say that around 90% of my batches particularly from this particular tree require the addition of some yeast to get it brewing.

I thought I would start the season with some champagne yeast and then make the next batch with some ale yeast I have (each gives a slightly different flavour)

To make the yeast all happy and active you can use yeast nutrient which I did not have any or grate and apple and squeeze out the juice and add some warm water then the yeast and leaver in a warm spot for an hour or so.

The yeast will go active after that time (this dried yeast has been stored in my fridge for 3 years so far and all good despite the expiry date)

Once all happy and growing and frothing up dump it into the mix and stir through (remember to sterilise that spoon)

And the next morning you can see that the yeast is nice and active.

I will now leave it for another 4 days stirring morning and night now.

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