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Anyone ever degass sparkling wines or champagne? If so how did you do it without loosing the natural spark/fizz in the wine? I'll be degassing a sparkling wine and don't want to flatten it. I would like for it to keep its fizz, but don't want the corks popping out of the bottles...

Started the Crushendo Castellina Supertuscan Di Siena today Selection Estate Series Started 10/4/2008 SG 1.090 Temp 76F Grape skins/pack added Preparing the Castellina for the yeast, (Lambrusco in the background) Crushendo Castellina Supertuscan Di Siena Must before fermentation...

What are the Pros and Cons of Filtering from your experiences?

<DIV style="CLEAR: both"> <H2>Sauteed Apples in Amarone with Asiago Ingredients</H2> <TABLE width="100%"> <T> <TR> <TD>4 tb Cold unsalted butter; </TD> <TD>1 pn Freshly-grated nutmeg </TD></TR> <TR> <TD>4 md Apples; (Granny Smith, or </TD> <TD>6 oz Amarone wine or other full </TD></TR>...

Rhubarb Lambrusco Granita 1 cup Lambrusco wine 1/2 cup water 3/4 cup plus 2 tablespoons superfine granulated sugar 1 lb rhubarb stalks, trimmed and cut crosswise into 1/2-inch pieces (3 cups) 1 teaspoon fresh lemon juice 1 cup Lambrusco wine 1/2 cup water 3/4 cup plus 2 tablespoons...

Risotto Rosso with Sage <UL> <LI>2 tablespoons olive oil <LI>1/4 cup minced onion <LI>2 teaspoons minced garlic <LI>1-1/2 cups arborio rice <LI>1/2 cup red wine <LI>3 cups boiling chicken stock <LI>1/4 cup grated Parmesan cheese <LI>2 tablespoons butter <LI>1 tablespoon chopped...

<H2>Figs Poached in Port with Mascarpone Mousse by Joe LaVilla</H2> (serves 4) <UL> <LI>12 Black Mission Figs <LI>1 cup Port wine <LI>1 tsp chiffonade basil <LI>1 Tbs granulated sugar <LI>1/4 lb mascarpone cheese <LI>1/4 lb cream cheese <LI>3 oz. egg whites <LI>1-1/2 oz...

<DIV itxtvisited="1">LAMBRUSCO SLUSH<BR itxtvisited="1"><BR itxtvisited="1">1 bottle (about 1 1/2 liters) of Lambrusco<BR itxtvisited="1">1 46 oz. can of fruit punch<BR itxtvisited="1">1 12 oz. frozen orange juice concentrate (partially thawed)<BR itxtvisited="1">1 12 oz. frozen lemonade...

<DIV style="CLEAR: both"> <H2>Chicken Tortellini in a Sweet Onion-Lambrusco Broth Ingredients</H2> <TABLE width="100%"> <T> <TR> <TD>RED ONION MARMALADE</TD> <TD>3 oz Prosciutto,; </TD></TR> <TR> <TD>2 md Red onions,; chopped into </TD> <TD>5 oz Mortadella,; </TD></TR> <TR> <TD>2 c...

My 1st Wine Rack haha..

Just worked on this one although its not the one im going to use.

Anyone know where I can pick up a few cases of "Black" Bordeaux style bottle 750 ml, I cannot find them for the life of me. - Thanks.

This was my first time bottling and I use the hand corker to cork the wine bottles, (good tool). I saw in George's videos he just splashes them in the solution from cleaning the bottles. I corked before I saw the video and I just made the humidor for the corks with the sulfite in water, i...

I'm baking another Cake. - Lambrusco! Fermenting started Saturday 9/20/2008

Anyone here make a MM Lambrusco? How was it? its my next project

So i was researching more about the wine im making and i bumped into a tasting video on youtube. I dont know the guys qualifications, but he seemed pretty good. Here is the nero d'avola video http://youtube.com/watch?v=5t6rcVhvNh8 and here is the main site on youtube for his videos...

nice work george! i see i made slight mistake by using the sodium sulfite instead of the potassium sulfite to use as a sanitizer

When do you use your acid test kit? Do you test acid for wine kits or just natural grapes or both?

Question: What is the difference between these 2 airlocks? What "chemical/additive"do you add to water to fill up the airlock 1/2 way? Thanks Edited by: Dominick

Hi: I was wondering what is the bestmedium to age wine in. 1. Oak Barrels (French or American)/(Bulk Age) 2. Carboy (Bulk age) 3. Bottles I was just thinking maybe bulk aging is a better idea then bottling? Just trying to figure the reasons as to why bulk aging would be...