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I made a three-gallon batch of pear wine which has an ending SG of 0.994. I want to do a second fermentation in Champagne bottles and am unsure how much sugar to add to each bottle. I usually add 13 grams per 750 ml bottle, but last time, there was too much pressure and the bottles leaked while...

Last year, I made three batches of fruit wine with the intention of producing sparkling wine from them. All three batches were made within a few months of each other, went through the primary fermentation, then were put into Champagne bottles and capped for the secondary fermentation. Having had...

Does anyone have a source for clear 750 ml champagne bottles? All I can find at my local stores and online are the usual green; even Amazon didn't have any. I'm making a batch of sparkling strawberry wine and thought the pink (probably) wine would look good in clear bottles. Paul

I just put a batch of apple wine from last fall into champagne bottles for the secondary fermentation. I usually leave them for about six months before riddling but occasionally I get a slight yeasty taste. How long do most winemakers leave their sparklers in the secondary ferment stage? Paul

Last August, I made a batch of pear wine from the seckel pears growing in my yard. I also made a quart of pear juice, which I boiled down to a pint of more concentrated syrup. I froze the syrup for later use. When the wine had cleared after about six weeks, I put 13 grams of sugar into each...

I've made a few batches of sparkling fruit wine recently and always run into the same problem. When I put the wine into the Champagne bottles for the secondary fermentation, about a third of them leak slightly while lying on their sides. The ones that leak retain sufficient carbonation to...

When you make sparkling wine, how long do you leave the necks of the bottles in the dry ice or frozen brine before removing the caps to disgorge the sediment?