5 replies to this topic

[bonvec]

When making this wine I'm debating whether to go through mlf or not. If I go though mlf I'm afraid I''ll lose to much acidity. If I try to avoid mlf how can I do it (I'm only making 5 to 6 gallons) I can't use much meta and still induce secondary fermentation. The one product I've seen Lycome(spelling off) is sold in large quantities. Will refrigerating the wine below 25 degrees for 2 to 3 weeks work.

[Howie]

I try to discourage MLF in bubblies. MLF lowers the acidity, and generally, higher acid equals better bubblie. I ferment the wine normally. Then, when fermentation is complete and the lees haves settled out, rack the wine with a 40ppm SO2 addition (1/4 tspn per 5 gallons). I then cold stabilize the wine at 20-30 deg.F for a few weeks. After racking off the tartrate crystals I do not any more SO2. After this racking, the wine is usually clear enough to start the bottle fermentation and bottle the wine under crown caps.

[bonvec]

I try to discourage MLF in bubblies. MLF lowers the acidity, and generally, higher acid equals better bubblie. I ferment the wine normally. Then, when fermentation is complete and the lees haves settled out, rack the wine with a 40ppm SO2 addition (1/4 tspn per 5 gallons). I then cold stabilize the wine at 20-30 deg.F for a few weeks. After racking off the tartrate crystals I do not any more SO2. After this racking, the wine is usually clear enough to start the bottle fermentation and bottle the wine under crown caps.

Howie, after the primary fermentation and the wine is still (4 to 6 months) I was going to add a small dose of sugar and recap but if I follow your instructions the so2 will be to high ?

[Hammered]

Howie, after the primary fermentation and the wine is still (4 to 6 months) I was going to add a small dose of sugar and recap but if I follow your instructions the so2 will be to high ?

Just to help out here, Mr. Howie posted his formula a while back and I copied it and pasted it into a Word document for future reference. I'm posting it here for your insight. He has some great advice below:

"Howie’s Sparkling Wine Process
I've been making bubblies at home for almost 30 years and I'm not particularly fond of that article. Prise de Mousse (E.C. 1118) yeast, which is the most highly recommended yeast for bottle fermentation can tolerate high levels of alcohol. You can sparkle any wine, red or white. The three you listed are 3 of the traditional grapes used in the Champagne region of France, where the grape varieties used are regulated by law. 100% Chardonnay is generally referred to as "Blancs de Blancs" while 100% Pinot Noir is referred to as "Blancs de Noir". Some people make sparkling wine from Shiraz, Concord, Seyval, Chenin Blanc (Vouvray), etc. I've used hybrid blends over the years with great success. One I particularly like is 40% Seyval, 40% Vidal and 20% Vignoles.
Here is what I wrote for a home wine making class a few years ago:
Sparkling Wine

1. It is best to plan for your sparkling wine before starting the winemaking process. Select desired grape variety based on your preference. Traditional French Champagnes are made from Chardonnay, Pinot Meunier and/or white juice of Pinot Noir. Asti-Spumante is made from Muscat. New York State “champagnes” are usually a made of Catawba, Seyval Blanc and/or Delaware and Cold Duck is made from Concord. Other fine sparkling wines are made from Riesling, Niagara or several of the hybrids. Make 5 gallons of a clear, sound, still white wine (cuvee), as normal, but with the following specifics:
a. Adjust for sugar to make it about 10% alcohol.
b. Initial acidity should be between 0.8 and 1.1% (slightly high).
c. Use any regular wine yeast, such as Montrachet or EC-1118.
d. Perform first racking, as normal, with the addition of about
45 ppm. SO2.
e. Cold stabilize and perform 2nd and 3rd rackings without adding any more SO2, taking precaution to not oxidize the wine, and keeping the container full.
2. When clear, perform the following:
a. Siphon out about 2 quarts of wine, into 2 separate containers.
b. To one of the quarts dissolve in the following:
- 1¼ cups cane sugar (yield about 50 psig)*
- 1 tbsp. yeast nutrient
- 1 package yeast (EC-1118)
NOTE: * Each ¼ cup of sugar will ferment 5 gallons to about 10 psig. Although new, sound champagne bottles are made to withstand 100 psig. (Except Andre’s – they are a lower grade of bottle.), it unsafe to exceed 60 psig. Sparkling wine of about 30 psig. can be made quite safely and is referred to as “cremant”.
c. Stir the mixture back into the cuvee.
d. “Top” the container with the second quart of wine.
e. Replace fermentation lock.
3. When fermentation has started (24-48 hours), bottle the cuvee in sterile, clean, sound champagne bottles, using crown caps for closures. Be sure to stir the cuvee while bottling, to keep the yeast in suspension.
Sparkling Wine (continued)
4. Store the bottles on their sides for about a year. During this time, the fermentation will be completed and the yeast cells will die and decompose, adding a desirable “yeasty” flavor and aroma to the wine.
SAFETY NOTE: Whenever handling the bottles under pressure, wear goggles, a face shield and leather gloves, as many of the following steps require treating the bottles in a rough manner. A bottle of champagne is not worth risking the loss of an eye due to an exploding bottle.
5. After a year, vigorously shake the bottles and place them neck down in a “riddling” rack.
6. Riddle twice per day, giving the bottles ¼ turn and slamming bottle into rack, for about 3 weeks (or when all the yeast and sediment have moved to the bottle cap and the neck is clear).
7. To finish the sparkling wine at the desired sweetness, make up 2 bottles (50 oz.) of the “final dosage”, adding wine or brandy and ¼ tsp. potassium meta-bisulfite to the desired amount of sugar and dissolving completely, as follows:
- Naturel totally dry, use sound still white wine to replace volume
- Brut .5 to 1.5% sugar, 1 to 2 cups sugar
- Extra Dry 1.5 to 2.5% sugar, 2 to 4 cups sugar
- Dry 2.5 to 3.5% sugar, 4 to 6 cups sugar
- Semi-Sweet 3.5 to 4.5% sugar, 6-8 cups sugar
8. Chill the bottles and the dosage to about 32 deg. F.
9. When the bottles are cold, freeze the necks by submerging them in rock salt and ice (or placing in a freezer).
10. When the necks are frozen, rinse the neck in warm water to clean off the salt and loosen up the plug of ice.
11. While holding the bottle at about a 45-degree angle upward, quickly remove the bottle cap and place your thumb over the end. Since there may be wine spraying, it is best to perform this step in an area that won’t be damaged or tape a sheet of plastic around the laundry tub area.
12. While keeping the bottle tilted, slowly add 2 ounces of the cold “dosage”.
13. Insert the corks or closures, and secure with a wire hood. If using real champagne corks, adjust the corker to not allow the cork to be inserted too far, or it may never be removed! Then place the wire hood over the cork and use a capper to compress the cork into its familiar mushroom shape.
14. Gently shake and turn the bottle to mix in the dosage.
15. Store the bottles for another month before serving well chilled."

[Howie]

Thanks for posting Hammered - saved me from having to look it up.

[bonvec]

Thanks for posting Hammered - saved me from having to look it up.

Sounds sort of dangerous if I do this I won't use the crowns. I make my living using my eyes and all my fingers lol