Elderflower champagne - how to ensure a fizz!!!!

[Stigmond13]

Normally I achieve this by bottling when the gravity is about 1.01. However, this year I was away and the must has fermented dry.

In order to try to create a fizz I added 2 teaspoons of dextrose to each bottle and also kicked up a bit of the sediment to ensure that there is an element of yeast in each bottle.

Would be interested to hear if there is a better alternative for next time.

 

[Yooper]

What size bottles? 2 teaspoons of dextrose in a 12 ounce bottle is a lot, but nothing in a gallon. It's ok for a 750 ml bottle, maybe a little low, assuming a teaspoon is about 4 grams (go by weight- it's far more accurate)

 

[Stigmond13]

They are 750ml bottles so hopefully I've not created bombs!!

 

[Stigmond13]

The carbonation turned out very good and the wine has less sediment in the bottle as well so what was an accident will now become my usual way of achieving a fizz!! Ie ferment dry and add 2 teaspoons of sugar per 750ml bottle!!