Champagne Sugar

[Julie]

Well I do like JohnT, I just kegg any wine that I want a fizz too. It is so much easier and you can maintain the level of sweeteness that you want.

 

[barbiek]

Well I do like JohnT, I just legged any wine that I want a fizz too. It is solo much easier and you can maintain the level of sweeteners that you want.a

Julie do you add sorbate or the k meta? Was going to try it JohnTs way but had much success with it so far with the second fermentation and riddling but I do like the idea of just bottling it at the sweetness you want. The only problem with that is I prefer a dryer champagne not one for sweet wine

Thanks

 

[Julie]

Julie do you add sorbate or the k meta? Was going to try it JohnTs way but had much success with it so far with the second fermentation and riddling but I do like the idea of just bottling it at the sweetness you want. The only problem with that is I prefer a dryer champagne not one for sweet wine

Thanks

yes I add k-meta and sorbate, sweeten to where I want it. This use to be my husband's keg system but I kinda borrowed it for the last couple of years

I currently have a moscato in there now. Skeeter Pee is another one that is very taste this way as well.

 

[barbiek]

Well then płease accept my sincere apology Tovis I had no idea it could be done... There's always something new to learn on this forum

 

[barbiek]

And as far as the Abv I suppose it can be safely done at more than 12 percent? just making sure I understand...

 

[Tovis]

Do you have a recipe for Moscato Champagne?

The Pineapple one I am going to let age but does not look promising. I will post what I am going to try with the next batch shortly.

I think I will cut the alcohol content and acid.

 

[Tovis]

Barbiek, thats okay. I have read numerous books on fruit wine making and have even emailed with an author. This may be my first failure but I am fine with that because once I figure it out it will be all the better.

I think the alcohol level was more like a dessert wine. I think I want to think more about it so the next batch can thrive in the bottle fermentation stage. If I need to add more acid perhaps I will do that in the final dosage. I look forward to posting what I plan and hope you can all provide input!

This is for my niece who loves pineapple. Her 21st birthday is coming up.

 

[barbiek]

Tovis don't get rid of it just put it in a cool dark area and let it age out with some additions of water back sweetening and such it will probably end up being a good wine cuz it takes a lot of aging for pineapple I would buy one of the mist pineapple kits for fast production and early drinking

 

[Tovis]

Perhaps I can turn it into a still wine. I am not one who likes kits of anything. Have you made a Moscato Champagne?

 

[barbiek]

A still wine is what I was thinking and no have not messed with muscadine at all. But julie has a moscato going now perhaps she would be so kind to offer her input as she is very helpful! Have you checked out the recipe forum? There is a wealth of recipes there! And check out Joeswine thread he tweaks all his kits to make them something more than just a kit you might want to just pm him his thread is sooooo long but I suggest you use the search bar also you might find something there

 

[Julie]

I won't call it moscato champayne, it is more like sparkling wine. I bought a Muscat concentrate from Homewinery. Sg was 1.090, ph 3.2. I used Lavlin 71b 1122 yeast. Backsweeten to 1.008, aged it for a year, racked to keg, added CO2, 25 psi after about a week, it was ready to drink.

 

[Tovis]

please pvt for recipe information.

 

[Tovis]

Impressed

please pvt for recipe information.