hello all,

[quirkescru]

 starting low tech hedgerow brew of elder flower champagne ,just decanted it into bottles and it was quite syrupy, is this right? does it breakdown as the yeast eats the sugar or do I start again? any advice most welcome. this is my first stab if things go well I intend to try more sophisticated projects in autumn and winter.

[johnrm]

Welcome on board quirkescru!
The fact that it's syrupy sounds like you might have overdone the fermentables, or undershot water.
Did you take a gravity reading?
Post the recipe and some of the wine lads may be able to pick holes.