Carbed muscadine wine

[toddrod]

Since I made more muscadine wine this year than I have bottles for, I am thinking of carbing some of it up in my SS 5gal kegs that I use for beer.


Has anyone ever tried this before??

 

[Waldo]

Hmmmmmmmmmmmmmmmmmmmmmmmm !!!

 

[toddrod]

That is what I am thinking!

 

[Wade E]

Not muscadine but I do carb up wine all the tim. As we speak here I have a corny 1/2 full of Raspberry wine on tap and that replaced some crab apple wine that was in there previously. More crab apple will go in after the raspberry dies out.

 

[toddrod]

OK, I just tried some of the wine I put to carbing in my keg. I used 50/50 mix of my white and red muscadine. Carbed up to 12 PSI. It now has that nice crisp aspect like a sparkling wine. I really like it.

 

[toddrod]

Wade, what PSI do you carb up to?

 

[Wade E]

I carb to 20 and serve at 14. Use a Champagne glass to help keep it sparkling better while served and nice and cold.

 

[toddrod]

Champagne glass? You are talking to a guy who normally just drinks it straight out the bottle. The best I can do is drink it straight from the 5ft party tap that is connected to the keg which is only 3 ft from where I am sitting typing this.

 

[toddrod]

That 3 gallons did not last long.