Sugar confusion

[19been85]

Our elderflowers are in full bloom so decided I had better make some wine.

I have a recipe which states to add 2.5 lb sugar to 1 gallon water.

I want to make a 5 gallon batch, so 12.5 lb of sugar.

Now im pretty sure im confusing myself, should I add the 5 gallons of water and then dump the sugar in ontop?

What would the final volume of water be in my fermenter after the displacement and would it fit? Is there any online calculators?

[shazza]

You dissolve the sugar in a smaller quantity of water and then "make up" to finishing volume.
Might I suggest Fairy Champagne instead of the strong,country wine you are intending to do.Elderflowers really do lend themselves to a lighter class of beverage.

[mshergold]

I usually put the sugar and fruit/flowers/whatever in first, then add water. I'm not sure about displacement, but you could try half or three-quarters of everything first, including water. If you're using one of CJJ Berry's books, be careful. Some of his methods are considered questionable nowadays. Particularly when it comes to boiling water. I know someone has posted updates to one of his books here somewhere, but can't remember who. We've found a lot of his recipes seem to contain too much sugar. Hope this helps.

[19been85]

Im doing a big batch of the champagne also just though i would try something with a bit more kick this year.

Used 5 gallons of water and added the sugar and elderflower ontop, there was slight displacement which I hope will subside slightly once all the flowers and lemon are removed. If not then I can handle a slightly weaker end product, might measure the gravity and add some sugar if I get bored.

Used a champagne yeast which was recommended by a number of people, not sure what FG to expect