Sparkling Fruit Wines
While I've been cleaning several cases of bottles I have come across many champagne bottles with sparkling strawberry, blackberry wine etc. labels on them. I was wondering two things, are these sealed with a cork or a plastic champagne stopper?
Secondly if these were not force carbonated how much inverted sugar can be added to give it that light fizz?
I have champagne aging now and I wouldn't want that much pressure, just curious about these lighter variations.
Anybody have any input?
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