Any Good Kits For Making A Sparkling Wine?
Posted 19 March 2012 - 10:39 AM
I was hoping the kit would help me "learn" the ins and outs of making a sparkler...
Posted 19 March 2012 - 11:08 AM
Posted 19 March 2012 - 11:29 AM
Posted 19 March 2012 - 12:27 PM
leave out sorbate of course if using some other kit.
there is an easy way to do this and a more refined way to do it.
the easy way is to make the wine to dry, then backsweeten/prime and bottle in champagne-style bottles, plastic cork and wire shut and leave for as long as you like - multiple years is fine.
if you store standing up (because the plastic corks dont need to be kept wet) then fine lees will develop in the very bottom of the bottle as sediment and you can pour off this pretty easily to get crystal clear sparkling wine with the exception of perhaps the last half-glass.
there is instruction in the forum for the encapsulated yeast method which eliminates the fine lees and primes per bottle with carb-drops or candisugar...
or you can go with bottlecapping the champagne bottles, then riddling neck down over time to settle the lees near the cap, then freezing the neck inverted until you can decap, remove the frozen yeast plug, re-add some wine and cork and wire. the most traditional method is certainly the most work and requires good technique and to some extend tools (a reliable way to freeze the necks for instance and a place to eject the frozen plug and quickly recork...
ive made excellent sparklers using the first method and with the exception of taking a bit of care to not stir up the sediment when pouring, the end result has always been extremely good for a dry sparkler.
Posted 19 March 2012 - 01:15 PM
I really appreciate all of your detailed advice, that's exactly what I needed!
Posted 19 March 2012 - 01:22 PM
Save up champagne bottles or buy when ready.
plastic corks and the wire hoods are available at any homebrew place
i think the kit does come with sorbate (in case you want to make it as still wine instead of sparkling), just dont use it for sparkling.
Posted 19 March 2012 - 02:29 PM
Posted 19 March 2012 - 04:55 PM
Posted 19 March 2012 - 06:07 PM
I tried using the redneck method of using duct tape to hold the corks on, only to find the next morning that three or four of them had shot the corks clean across the garage and sprayed sticky wine all over the wife's sports car. Guess who got to wash the car BEFORE adding some baling wire to the remaining bottles!
Posted 19 March 2012 - 07:06 PM
Posted 19 March 2012 - 07:23 PM
In most cases the will be marked. The other option is to use a crown cap (which is what the champagne houses do for aging), but again, you'll want the right size caps for the bottles you are using.
Posted 20 March 2012 - 04:41 AM
I use the encapsulated yeast method .
Posted 20 March 2012 - 10:48 AM
A lot of those wines are very tricky to make because the alcohol is kept low and the wine is finished young so is fruitier. Sparkling wine uses backward terminology also, dry means sweet for whatever reason. I'm only mentioning it because the Prosecco you like may not be a typical sparkler; you can probably look it up on the internet to find out.
Posted 20 March 2012 - 05:46 PM
Joe - the Prosecco I liked was a tiny bit sweet, but not super-sweet. I would call it semi-dry since it was in between. I think I might start with the "New Millennium" kit from Winexpert so that it will have everything I need in one place and good instructions. I'm still needing an awful lot of hand-holding.
You are ALL AWESOME for answering all of my picky questions!! THANKS a MILLION!
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