Pumpkinman
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I got this method from Bzac, it is an extremely easy, fast and low sediment method of making sparkling wine.
You will need to buy:
Put one gram of Encapsulated yeast in the plastic stoppers, pushed the stainless screens in to secure the yeast.
Rehydrate the yeast in a solution of warm water & sugar ( the instructions will give you the specifics)
Fill the Champagne bottles adding 2 Coopers Carbonation Drops (sugar) per 750 ml bottle, making sure that wine level is an inch or so from the top, put in the cook with the yeast (do not remove the screen, yeast must stay in cork).
Secure cork with wire cage, store bottle on their side.
Every day shake the bottle once or twice.
In 2-4 weeks, you have perfect sparkling wine with little to no sediment!
I tested a few bottles and it works well.
Test a bottle or two and you will be surprised!
You will need to buy:
- Encapsulated yeast, Prorestart/ UvaFerm 43, ProElif® QA23 might even be better if you can find it. These are the QA23 baynus strain of yeast used for sparkling wines.
Find it here for under $20.00 - Coopers carbonation drops
- Champagne Bottles
- Plastic Champagne stoppers
- Wire cages
- Stainless steel pipe screens
Put one gram of Encapsulated yeast in the plastic stoppers, pushed the stainless screens in to secure the yeast.
Rehydrate the yeast in a solution of warm water & sugar ( the instructions will give you the specifics)
Fill the Champagne bottles adding 2 Coopers Carbonation Drops (sugar) per 750 ml bottle, making sure that wine level is an inch or so from the top, put in the cook with the yeast (do not remove the screen, yeast must stay in cork).
Secure cork with wire cage, store bottle on their side.
Every day shake the bottle once or twice.
In 2-4 weeks, you have perfect sparkling wine with little to no sediment!
I tested a few bottles and it works well.
Test a bottle or two and you will be surprised!
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