Flocculated yeast in elderflower champagne

[heather foley]

I’ve made elderflower champagne using apple cider vinegar instead of white wine vinegar, and the yeast has flocculated into clumps. Any advice on how to remove them?

 

[IslandLizard]

Welcome to our forums!

I'm not familiar with that kind of "champagne."

Usually when the yeast has completed the fermentation it usually flocs and settles out on the bottom, given enough time, few days to a few weeks depending on the yeast.
Don't agitate it, as that will make it go back into suspension, then you have to wait longer. Putting it in a cool or cold area (fridge) will speed up the flocculation process.

Avoid shaking or stirring it up when pouring or racking the finished beverage into another container/bottle.

 

[heather foley]

Welcome to our forums!

I'm not familiar with that kind of "champagne."

Usually when the yeast has completed the fermentation it usually flocs and settles out on the bottom, given enough time, few days to a few weeks depending on the yeast.
Don't agitate it, as that will make it go back into suspension, then you have to wait longer. Putting it in a cool or cold area (fridge) will speed up the flocculation process.

Avoid shaking or stirring it up when pouring or racking the finished beverage into another container/bottle.

Hi, Island ,
Thanks for the info- I was under the impression that if I re filtered it, I’d lose the effervescence. RSVP, Heather

 

[IslandLizard]

Hi, Island ,
Thanks for the info- I was under the impression that if I re filtered it, I’d lose the effervescence. RSVP, Heather

Yes, filtering would remove the carbonation.

Are you going to bottle these and add a little sugar to get some extra effervescence?

 

[heather foley]

again,
I’ve already filtered and bottled it, and it’s still fizzy- the clumping wasn’t apparent until it was bottled. Heather

 

[DBhomebrew]

A detailed recipe and description of process may get a more useful answer.