Recent content by Jeroen Goffin

Hello, I tried making a sparkling wine of grapes last spring, which failled because only some bottles fermented a second time. I think it was because of the high alcohol content in the wine (13°). To get a little practice i tried again this summer with apple cider. We ran the same proces only...

Hi, after sending our wine to the laboratory, they advised us to add bentonite to clear some remaining proteins. We have two wines, a pinot noir (white) and a chardonnay. The pinot noir cleared up just fine after 10 days or so after we added the bentonite. The chardonnay is still cloudy. Any...

So I bottled the mixture, but there is no pressure buildup. There should be, the bottles were seeded with yeast and sugar and kept at 20°C. I aerated the mixture before seeding with yeast because i thought the SO2 content could be too high.(I splashed it from one container to another, several...

I have bottled the mixture un champagne bottles. But I thought I would see some yeast activity before bottling. I'll open a bottle in a few days to see if there is a pressure buildup.

Hello, we are new to winemaking, we made a batch of mixed 50/50 Pinot Noir and Pinot Meunier. The wine is clear and we would like to try to make a sparkling wine from it. BUT we miscalculated when adding sugar at the start, so the alcohol content is already 13 vol%! Now i did some research...