asdfghjkl123
New Member
I've been brewing elderflower champagne for a few weeks now and I think it's ready to bottle. It started out as 1.062SG and is now at 0.994 (sidenote: I didn't realise it could go below 1.000 - is that ok?). The original recipe was 1.8kg of sugar, 10 litres of water and a 5g packet of EC-1118 sparkling wine yeast. I started brewing it in a bucket just over two weeks ago.
I'm assuming since the SG has gone quite low I'm going to need to prime my bottles, but I'm struggling to figure out how much sugar I need to get a good level of fizz without creating bottle bombs.
This is quite important as I'm using glass swingtop bottles which I know is a little risky. The bottles I'm using (https://www.homebrewcentre.co.uk/750ml-classic-style-clear-glass-swing-top-bottle-pack-of-8) specifically say they are suitable for elderflower champagne so I think it will be ok, but I want to err on the side of caution.
How much sugar would I need per 750ml bottle to create a decent but safe fizz?
Sorry if I've got any terminology wrong or if these are obvious questions - I'm very new to this!
I'm assuming since the SG has gone quite low I'm going to need to prime my bottles, but I'm struggling to figure out how much sugar I need to get a good level of fizz without creating bottle bombs.
This is quite important as I'm using glass swingtop bottles which I know is a little risky. The bottles I'm using (https://www.homebrewcentre.co.uk/750ml-classic-style-clear-glass-swing-top-bottle-pack-of-8) specifically say they are suitable for elderflower champagne so I think it will be ok, but I want to err on the side of caution.
How much sugar would I need per 750ml bottle to create a decent but safe fizz?
Sorry if I've got any terminology wrong or if these are obvious questions - I'm very new to this!
