Elderflower champagne

[zamo27]

I have a batch of this champagne which is taking forever to ferment
It went from 1030 to 1026 in 10 days
There are bubbles coming out regularly and I started this on the first week of August . The fermentation room temperature is 20-21 degrees
Why is it taking so long to dry?



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[HebrewedsoIbrew]

Did you add yeast nutrient and/or yeast energizer? And did you sanitize everything that touched your must? And what kind of yeast did you use?

 

[zamo27]

I used yeast nutrients red star champagne yeast and lalvin ec 118

The fermentation was active enough before it went in the fermentation bucket but it's taking a long time to dry
I did have the fermentation bucket sterilised



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[WVMJ]

Do you mean 1.130 to start with? WVMJ

 

[zamo27]

Not sure what you mean
It's was 1030 on the 12 of September
And only went down to 1026, last reading was yesterday 21st



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[HebrewedsoIbrew]

My advice is probably throwing in some more yeast nutrient/yeast energizer if you have it. I'm not sure how much you should put in though, You would have to follow the directions for it depending on how much champagne you're making. But overall it sounds like it's fermenting and needs more time.

 

[bernardsmith]

Zamo27, What is your recipe and what was your method? They might provide clues to the speed of fermentation.