“I have absolutely no action in my elderflower fizz. Does this qualify as a stuck ferment or just a dud? Time to yeast up I think.” thewinemuse on twitter.
That about explains it all. I have a very busy day of work scheduled so resolution will have to wait until tonight. I had thought that I might just drop by a brewing supplier to see if they could help. Alas, I did not make it so am resorting to dried baking yeast as per Hugh’s recommendation … I have checked on line and read that it does not seem to make much difference what type you use as long as you get some fermentation happening. I guess I will just have to wait and see.
I start trying to activate the yeast at 8pm thinking that I am an ok cook, so this part should be easy. Also, how much should I use is a most agonising decision. Hugh says a pinch, but he is a man. So does that mean a man sized pinch or will a girly sized pinch be ok? Well, by 11 pm I gave up activating it and just added the yeast mixed with warm water into the pots to leave it to the fizz god to sort out. ….. As to how much, I added a girly pinch plus extra just because.
I have to tell myself that this is just Elderflower Fizz after all … not a Grand Marque Champagne. And at least I might still get some Elderflower cordial unless the yeast makes the mix too unpalatable.