The process is simply Elderflowers in water with sugar, lemon zest and juice, white wine vinegar. Sit for a couple of days until natural fermentation starts (if it doesn't, add a pinch of yeast), give it another 4 or 5 days, strain, bottle and seal. Normally works a treat. (this is the Hugh Fearnley-Whittingstall recipe from the TV "River Cottage" program).
I am guessing that the "folklore" 4 or 5 days takes the SG down to something like 1.010, but I don't really know since results vary from year to year... sometimes the corks fly over the roof and other years just a gentle "pop". So this year, armed with my hydrometer I got all scientific, my OG was 1.055 and I planned to bottle at 1.010.
However, so far this year no fermentation after four days, the flowers have sunk (they usually float) and a thin white translucent film has formed on the surface. The SG is still 1.055 so I just added about 1/4 tsp of EC1118 and 1/4 tsp of nutrient (i.e. a "pinch") to see if it will kick start.
After stirring the yeast and nutrient in I now have largish bubbles on top which when burst leave a white scum. There doesn't seem to be any off taste (apart from being a bit sweet which I guess will go once fermented).
So any ideas what the film and bubbles might be? I did clean the bucket with PBW then Starsan and rinsed with boiling water.
Should I start again in case the white film is something horrible? The flowers are almost spent (they only last on the trees for a couple of weeks at the end of Spring). It needs at least two weeks in the bottle to carbonate, and Xmas is rushing towards us... Help!!!
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