First ever attempt at making sparkling elderflower wine Hoping to use them for our wedding favours next year. A lot of conflicting advice online when to bottle.
My brew has been sat on the flowers and fermenting for over a week now. Fermentation is starting to slow down (Lalvin EC-1118 champagne yeast) and is currently sitting around 1.022 (OG was around 1.083 - forgot to measure it lol). Which is giving me an estimated attenuation of 75%
A lot of articles online state to bottle the wine when it’s around .995. Am I missing something surely no yeast is going to ferment 100% of the sugars? - would it be safe to prime and bottle this wine around the higher gravity I have now (obviously once the readings have settled).
Thank you for your help
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Alcohol is lighter (less dense) than water, which is the reason it can get below 1.000 and it could well get down to around .990 as most dry wines do. I would definitely leave it until it has fermented further.