Looking for a nice elderflower champagne recipe to kick off the season.
Some details i'm interested in:
- Natural yeast or shop bought? (if so which is best)
- Let it finish fermenting in the bottle or ferment out fully then prime it?
- Include the elderflower stalks or nah?
Thanks :)
I'm looking for the minimum amount of time I can age a fruit wine that still tastes great. Is there a point in the aging process where they hit deminishing returns, beyond which they don't improve much? Thanks :)