We have Lift Off

The elderflower champagne has commenced to fizz, quite spectacularly. I sampled a small bottle today and think it is still too sweet for my taste. However, if I leave it to ferment out I suspect the bottles will burst.

I've seen some recommendations for easing the pressure by releasing the caps periodically. This seems counter-productive when compared to experiences with commercial fizzes but I suppose if the thing is still fermenting the pressure will build up again.

Anyone wishing to experience this batch should hop on a ferry and arrive this weekend. I wonder if it's worth starting another batch before all the flowers fade.