Too Much Yeast (Sparkling)?

[s0615353]

From pictures and youtube videos I have seen, it seems like I have too much yeast in the bottles for secondary. Does this look ok, or should I use gram or two less yeast next time? Will this cause any problems disgorging?

 

[GreginND]

It does look like a lot but it may compact into the mouth if you riddle them for a while. I'm more concerned about how you plan to disgorge with the wired on cap? Usually a crown cap is used at this stage. Then the end is frozen and the crown cap is removed expelling the frozen yeast plug and quickly corked. It's going to be difficult with the wire and plastic stopper. I suppose you could chill the wines and replace them with crown caps now.

 

[JohnT]

I agree with greg, if you plan to disgorge, you need to switch to a crown cap.