- Joined
- Sep 18, 2021
- Messages
- 8
- Reaction score
- 19
OK, I am going to start out with a disclaimer, what I am suggesting is going to be controversial, so if your sole purpose is to tell anyone not using traditional methods that they are being an idiot, Please just move on... HOWEVER, constructive thoughts and work-arounds would be GREATLY appreciated!
Conditions:
1. I am going to be making a Muscat, and I would like to bottle a sparkling version, yes, I know beer bottles, but they don't have the same presentation as wine bottles do... and besides, do you get micro-oxydation through a beer bottle cap? Not sure.
2. The wine WILL be stabilized, the only carbonation in the bottle will be the forced carbonation I PUT in the bottle.
3. Champaign bottles and corks are a royal pain in the butt, besides, my floor corker does not support using mushroom shaped corks
4. As an Engineer, I understand the risk of pressure blowing a bottle or cork, but I ALSO understand that a forced carb'ed sparkling wine is not under NEARLY as much pressure as a Champaign or other bottle conditioned wine.
A. - All of this said, has ANYONE purposefully bottled a MILDLY sparkling wine in regular wine bottles?
B. - If so, how many volumes of CO2 did you safely use?
C. - A regular wine bottle has very little lip for attaching a wire cage... will a shrink wrap give it just the little bit extra "traction" it needs to keep the corks in (given the "relatively" low pressures compared to champagne type bottle conditioned sparkling wines?
D. - With still wines, a natural cork needs to sit upright for a couple of days to seat, if I do this, should I use a nomocork which will seat immediately so as not to lose carbonation?
Conditions:
1. I am going to be making a Muscat, and I would like to bottle a sparkling version, yes, I know beer bottles, but they don't have the same presentation as wine bottles do... and besides, do you get micro-oxydation through a beer bottle cap? Not sure.
2. The wine WILL be stabilized, the only carbonation in the bottle will be the forced carbonation I PUT in the bottle.
3. Champaign bottles and corks are a royal pain in the butt, besides, my floor corker does not support using mushroom shaped corks
4. As an Engineer, I understand the risk of pressure blowing a bottle or cork, but I ALSO understand that a forced carb'ed sparkling wine is not under NEARLY as much pressure as a Champaign or other bottle conditioned wine.
A. - All of this said, has ANYONE purposefully bottled a MILDLY sparkling wine in regular wine bottles?
B. - If so, how many volumes of CO2 did you safely use?
C. - A regular wine bottle has very little lip for attaching a wire cage... will a shrink wrap give it just the little bit extra "traction" it needs to keep the corks in (given the "relatively" low pressures compared to champagne type bottle conditioned sparkling wines?
D. - With still wines, a natural cork needs to sit upright for a couple of days to seat, if I do this, should I use a nomocork which will seat immediately so as not to lose carbonation?