yanks4carolyn
Junior Member
- Joined
- Jul 14, 2015
- Messages
- 73
- Reaction score
- 21
Why not try forced carbonation by using a 5 gal keg? The link below is a place that has them on sale.
http://www.homebrewsupply.com/
What you do is to finish your wine and get it clear and stable as if you were making still wine. You then place your wine into a 5 gal keg and pump it up to 20 or 30 psi of C02. Then place the keg in the fridge for 2 or 3 weeks so that the CO2 goes into solution. Done..
I like this method because it takes leftover yeast (from the carbonation step) and disgorging out of the equation. Your champagne will be clear from the first glass right down to the last!!!!
One more benefit is the coolness factor.. Champagne on tap.. How cool is that??
I used to do methode champenoise when making champagne. Not anymore!!
Champagne on tap. What an amazing thing. I'm having visions. Good ones. Congrats on having this idea. Lovely, just lovely. I bet you have lots of friends.