JDesCotes
Senior Member
- Joined
- Jan 12, 2014
- Messages
- 221
- Reaction score
- 27
I've done a couple of attempts at sparkling wine in 2L pop bottles and they are always a HUGE success. Some of them are so dry and so effervescent that they literally turn into clouds in your mouth and leave your mouth perfectly dry when swallowed... Never experienced a sparkling beverage anything like it before and I'm hooked pretty bad.
My only concern with my sparkling wines is how to clear it properly so that it has that "wow" factor when presented in a glass (I don't mind drinking it cloudy personally...). I've done some research into doing it the traditional way with rotating and recapping bottles to "blow out" the sediment but that seems like the effort is not worth the final result...
I normally make a variant of skeeter pee as my base and add flavouring and concentrates at bottling time to add flavour and sugar to recarbonate in the bottle.
I had a couple of thoughts on how to clear in alternative ways:
1. Would Irish Moss work the same way that it does for beer if I add it in the last 15 minutes of my lemon/sugar boil off? I find Irish moss makes my beer crystal clear in as little as 2 weeks. Alternatively, could I just use sparkoloid?
2. I'm planning on racking the wine 2-3 times during active fermentation to remove the bulk of the lees.
3. Once my final racking is complete I am going to let it sit for an extended time (no meta added so yeast stays active) so that all small particles settle.
What are your thoughts on how to create a crystal clear sparkling wine?
My only concern with my sparkling wines is how to clear it properly so that it has that "wow" factor when presented in a glass (I don't mind drinking it cloudy personally...). I've done some research into doing it the traditional way with rotating and recapping bottles to "blow out" the sediment but that seems like the effort is not worth the final result...
I normally make a variant of skeeter pee as my base and add flavouring and concentrates at bottling time to add flavour and sugar to recarbonate in the bottle.
I had a couple of thoughts on how to clear in alternative ways:
1. Would Irish Moss work the same way that it does for beer if I add it in the last 15 minutes of my lemon/sugar boil off? I find Irish moss makes my beer crystal clear in as little as 2 weeks. Alternatively, could I just use sparkoloid?
2. I'm planning on racking the wine 2-3 times during active fermentation to remove the bulk of the lees.
3. Once my final racking is complete I am going to let it sit for an extended time (no meta added so yeast stays active) so that all small particles settle.
What are your thoughts on how to create a crystal clear sparkling wine?