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Lilly Pilly Champagne

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  • 4 litres hot water

  • 1kg sugar

  • 700g lilly pillies

  • 250ml freshly pressed apple juice

  • Juice and zest of 4 lemons

  • 2 tbsp white wine vinegar

  • 1 tsp yeast nutrient

  • 1 tsp pectinase

  • 8g premium wine yeast


  • 1.

    Place hot water and sugar into a large saucepan or container. Stir until the sugar dissolves, then top up with cold water to make 6 litres of liquid in total.

  • 2.

    Crush lilly pillies with your hands in the bowl, squeezing out as much juice as possible and keeping crushed pulp and juice.

  • 3.

    Add to the warm water the lemon zest and juice, vinegar, crushed lilly pillies and juice and stir gently.

  • 4.

    Cover with clean muslin or cheese cloth and leave to ferment in a cool, airy place for two days. Take a look at the brew at this point, and if it's not becoming a little foamy and obviously beginning to ferment, add another pinch of yeast. Leave the mixture to ferment, covered with muslin, for another four days.

  • 5.

    Strain the liquid through a sieve lined with muslin and decant into sterilised strong glass bottles with champagne stoppers, Grolsch-style stoppers, or sterilised screw-top plastic bottles.

  • 6.

    Seal and leave to ferment in the bottles for at least a week before serving, chilled. The champagne should keep in the bottles for several months. Store in a cool, dry place.

  • TIPS:

  • 1.

    To avoid explosions, use strong bottles and strong seals. A really active mixture can produce lots of gas if left for a long period, so do remember to let it off regularly to prevent explosions!

  • 2.

    When placed in water, the bad fruit sinks because its internal airsack disappears with age. Use only floating lilly pillies.

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Posted by Lisa3322 •24w ago • Report
Hello from the other side of the world. I tried your recipe and was hoping for champagne, what i got - was vicious vinegar :-)
What happened?
I added yeast, which they user here for making wine (of grapes). When do u add the first pinch of yeast? In you recipe it just mentions 4....add another pinch...
Any suggestions?