RJ Spagnols Prosecco?

[JOESILVA401]

Made Reserve Du Chateay 6 week kit--Came out clean, lots of floral notes, crisp, but unique after-taste and lacks the true "bubbly" of store bought Prosecco/Champagne. Perhaps thru degassing stages? Drinkable nonetheless!

 

[robie]

I don't know anything about that kit. Did they have you do anything special to provide the Prosecco fizz? I do like a Prosecco as an appetizer wine.

Maybe some of that after taste is kit related and will go away in 6 to 12 months. Again, I don't really know that kit.

Looks great in the bottle.

 

[Tyroneshoolace]

Your best bet would have been to force carbonate it in either a full size, korny, or mini keg. Then bottled it under carbonation to keep that fizz you are looking for.

 

[cpfan]

No useful info on this page, but here's a link to the kit on amazon
http://www.amazon.com/Reserve-Du-Chateau-Prosecco-Container/dp/B001ELJJZQ/ref=sr_1_52?ie=UTF8&qid=1346271907&sr=8-52&keywords=reserve+du+chateau

PS, it's not an RJ Spagnols kit. It's probably made by Paklab, or maybe Advintage.

Steve

 

[JOESILVA401]

"FORCE CARBONATE"? hmmmn never heard of such or familiar with this methodology....?

 

[SouthernChemist]

I'm curious...you mention it did not have the true bubbly of prosecco...was any type of secondary/bottle fermentation done? Or it is just treated like any other kit wine?

From what I understand (having never done it myself), forced carbonation gives larger sized bubbles compared to that achieved with a secondary fermentation. Probably easier to do if you have access to the equipment, though.

 

[Tyroneshoolace]

Yep you are right. Forced carbonation happens just before bottling. You would need a co2 tank, and a keg large enough to hold your wine. Then for the bottling part you would need a special bottler in order to be able to bottle it under pressure. If you can get your hands on the bottler it is a simple process far easier than bottle fermentation ans with no extra sediment left over in the bottle.

Let me know if you want a little more insight on the process as this is how I finish my sparkling cider every year.