Dear readers,
Is it recommended to referment a natural wine (just grapes, fermented with the yeast from the skins, without the addition of sulfite later on) in corked champagne bottles with a crown cork with only a small amount of priming sugar (so without champagne yeast e.a.)? Does anyone experience with this?
Salute
Is it recommended to referment a natural wine (just grapes, fermented with the yeast from the skins, without the addition of sulfite later on) in corked champagne bottles with a crown cork with only a small amount of priming sugar (so without champagne yeast e.a.)? Does anyone experience with this?
Salute
