Recent content by talyrand

Is that sugar that is upside down? :)

It looks as though I have a few different methods with potential listed here: Traditional Sparkling Wine: http://www.winemakingtalk.com/forum/f71/how-make-sparkling-wine-10519/ Stovetop Pastuerization: http://www.homebrewtalk.com/f32/easy-stove-top-pasteurizing-pics-193295/ Use a yeast...

This looks awesome! But I wonder if the heat will impact the chemistry in the wine negatively?

Sparkling Wine This is the traditional method of making Champagne. I saw this demonstrated at a winery in Kentucky back in January. Pretty neat to watch. Very time-consuming and some of the steps look a little intimidating. That being said, this is how it was done for a long time.

I believe I understand the basics of stabilization but I am missing something. I understand that Campden tablets are used to kill wild yeasts without killing your yeast. I also understand that Sorbate is used to keep the yeast from multiplying thus stopping a fermentation. I understand that...