I made a batch of apple wine in June. I let it ferment dry (.998 I believe) and stablizied it with Kmeta per the directions on the package and then back sweetened. It sat in my wine fridge in the garage for a month or so at 55 degrees. I noticed a very slight white sediment in the bottom of the bottle this week. When I opened the bottle at 55 degrees it had a high amount of carbonation and foamed fairly good for 5 minutes.
I obviously got lucky, because I have not had any broken bottles or corks that have popped out. The remaining 6 bottles are all now in the fridge to keep them from picking up too much carbonation. I'll drink them in the next week. I dont know exactly what happended that caused this. I probably messed up the stabilizer somehow. Anyway, I like the final product and would like to do it again with proper bottles and champagne corks or crown caps.
Researching making a sparkling wine makes this look fairly complex. Can I simply add the appropriate dose of sugar to the bottles and let it go? Capping and then freezing the necks, uncapping, and refilling the bottles before the final cap goes on to reduce the sediment seems like a lot of work. Most of the bottles I have now have little to no sediment in them and I have been drinking it with no real affect on the taste. Will this create issues in the future? Is it possible to make a semi sweet sparkling wine without making 750 ml bombs?
I obviously got lucky, because I have not had any broken bottles or corks that have popped out. The remaining 6 bottles are all now in the fridge to keep them from picking up too much carbonation. I'll drink them in the next week. I dont know exactly what happended that caused this. I probably messed up the stabilizer somehow. Anyway, I like the final product and would like to do it again with proper bottles and champagne corks or crown caps.
Researching making a sparkling wine makes this look fairly complex. Can I simply add the appropriate dose of sugar to the bottles and let it go? Capping and then freezing the necks, uncapping, and refilling the bottles before the final cap goes on to reduce the sediment seems like a lot of work. Most of the bottles I have now have little to no sediment in them and I have been drinking it with no real affect on the taste. Will this create issues in the future? Is it possible to make a semi sweet sparkling wine without making 750 ml bombs?