I have made near 20 batches of wine, but none of them sparkling.
I have a cranberry/lime wine that is ready to bottle; a 2.5-gallon batch. It has a nice flavor dry, without any back sweetening. Most who have tasted think it might benefit from some additional effervescence. I am not after a full blown sparkling wine; something more subtle than that. Slightly sparkling. I find terms like frizzante and pétillant naturel that describe what I think I am after.
The wine was made with
1. 1 can Vintner’s Harvest Cranberry Puree - 49 oz can is supposed to make a 2.5 gal batch
2. 1 bottle (15 oz) 100% Lime Juice
3. 15 cups white granulated sugar
For stabilizing used Potassium Metabisulfite and Potassium Sorbate
Degassed
For clearing used DUALFINE (Kieselsol and Chitosan)
In light of the above, I don't think simply adding a bit of priming sugar is going to do the trick.
Finally, I think I want to keep about half the batch or so as is, and experiment with the rest.
So, what methods have you tried that produce a slightly sparkling fruit wine?
Any help appreciated,
Mark
I have a cranberry/lime wine that is ready to bottle; a 2.5-gallon batch. It has a nice flavor dry, without any back sweetening. Most who have tasted think it might benefit from some additional effervescence. I am not after a full blown sparkling wine; something more subtle than that. Slightly sparkling. I find terms like frizzante and pétillant naturel that describe what I think I am after.
The wine was made with
1. 1 can Vintner’s Harvest Cranberry Puree - 49 oz can is supposed to make a 2.5 gal batch
2. 1 bottle (15 oz) 100% Lime Juice
3. 15 cups white granulated sugar
For stabilizing used Potassium Metabisulfite and Potassium Sorbate
Degassed
For clearing used DUALFINE (Kieselsol and Chitosan)
In light of the above, I don't think simply adding a bit of priming sugar is going to do the trick.
Finally, I think I want to keep about half the batch or so as is, and experiment with the rest.
So, what methods have you tried that produce a slightly sparkling fruit wine?
Any help appreciated,
Mark