Calamity Cellars
Senior Member
- Joined
- Jan 5, 2010
- Messages
- 111
- Reaction score
- 54
I have been thinking about making a sparkling Riesling. I do not have the desire or patience to go through the traditional method. I will force carbonate or I won't do it. My question is why does force carbonation create shorted lived bigger bubbles? CO2 in solution is carbonic acid. Carbonic acid is carbonic acid. How can there be a difference in how it comes out of solution and converts to CO2 gas. If I were to very slowly, like over a period of 6 months, gradually increase co2 pressure in a keg of wine would this replicate the small slow to release bubbles of a méthode champenoise?