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Thanks MKG I've made up another batch along those lines & there was no gloopiness when bottling. Just waiting for the yeast to work, then hopefully get in another few batches before the flowers are finished

MKG wrote: One of the symptoms of excessive acetification is a certain viscosity - a ropiness

so would you suggest trying without the vinegar, maybe even less lemons?

all the rtecipes i've seen include white wine vinegar, though I put a minimal 1 tbsp in because I suspect it ruins the taste

My elderflower champagne is coming out thick & gloopy from the fermentation bin, & I think this is stopping the yeast from doing its thing in the bottles. Is this from pectin in the lemons or the elderflowers? The recipe I'm using is: 20 litres water 2 kg sugar 6 lemons sliced 2 oranges slic...