Other Protocol for creating Sparkling Wine via bottle carbing...

[vinny]

How patient are you?

 

[Swedeman]

Like I said, if you are happy with a low level of carbonation, it might work.

Some carbonation basics; there are three things to consider here - the expected level of carbonation is achieved by the applied pressure at a given temperature. (less pressure is needed to reach a given level of carbonation as temperature drops)

In the video, he mentions 10 psi which would give him ~2,5% if we assume he had a temperature of 2C/36F when force carbonating. I apply 40 psi at a temperature that gives me ~5,5% CO2. Neither of the two methods he shows, would work at my carbonation level. Besides, all that foaminng he has is nothing but loss of carbonation. Anyway, if you have a keg and a beer tap, try it. You might like it. ;-)

Here a short video (filling beer) by the guy who built the filler I have (notice the foaming without counter pressure in the beginning):

 

[Bmd2k1]

Like I said, if you are happy with a low level of carbonation, it might work.

Some carbonation basics; there are three things to consider here - the expected level of carbonation is achieved by the applied pressure at a given temperature. (less pressure is needed to reach a given level of carbonation as temperature drops)

In the video, he mentions 10 psi which would give him ~2,5% if we assume he had a temperature of 2C/36F when force carbonating. I apply 40 psi at a temperature that gives me ~5,5% CO2. Neither of the two methods he shows, would work at my carbonation level. Besides, all that foaminng he has is nothing but loss of carbonation. Anyway, if you have a keg and a beer tap, try it. You might like it. ;-)

Here a short video (filling beer) by the guy who built the filler I have (notice the foaming without counter pressure in the beginning):

Do you cork your sparkling vino immediately after filling a bottle....to minimize carbonation loss? Ie) fill/cork, fill/cork or do you fill multiple bottles & cork in batches

 

[Swedeman]

Do you cork your sparkling vino immediately after filling a bottle....to minimize carbonation loss? Ie) fill/cork, fill/cork or do you fill multiple bottles & cork in batches

I cork immediately after filling a bottle. Actually, as quickly as possible after removing the bottle from the filler, sometimes I remove the bottle too quickly from from the filler (did someone mention patience?). That is, before the wine in the bottle has stabilized again. Then you really have to cork quickly .

On a side note, if you're handy, you could build a set up like this:

 

[ibglowin]

Several of us have used Sodastream systems to carb on demand so to speak.

https://www.winemakingtalk.com/threads/sparkling-wine-using-soda-stream.53475/

 

[Swedeman]

Several of us have used Sodastream systems to carb on demand so to speak.

https://www.winemakingtalk.com/threads/sparkling-wine-using-soda-stream.53475/

Thanks for sharing, eventhough I doubt it will replace my current set up, I will definitely try it.

 

[vinny]

Several of us have used Sodastream systems to carb on demand so to speak.

https://www.winemakingtalk.com/threads/sparkling-wine-using-soda-stream.53475/

I found an adapter online so I can carbonate plastic beer bottles, standard pop bottles and so on. I have no idea how smart it is, but I have not had a blow out, yet. Knock on wood...

 

[vinny]

I cork immediately after filling a bottle. Actually, as quickly as possible after removing the bottle from the filler, sometimes I remove the bottle too quickly from from the filler (did someone mention patience?). That is, before the wine in the bottle has stabilized again. Then you really have to cork quickly .

On a side note, if you're handy, you could build a set up like this:

It's amazing to me that I can spend 15 minutes watching a guy carbonate and fill bottles.


Even more shocking is the fact that I am pretty tempted to spend some money so I can try. This is not what I expected from my life.

 

[Bmd2k1]

another Wine Mag article on making a sparkling vino....

 

[joeswine]

It's amazing to me that I can spend 15 minutes watching a guy carbonate and fill bottles.


Even more shocking is the fact that I am pretty tempted to spend some money so I can try. This is not what I expected from my life.

I understand fully

 

[joeswine]

Several of us have used Sodastream systems to carb on demand so to speak.

https://www.winemakingtalk.com/threads/sparkling-wine-using-soda-stream.53475/

I bought the Soda stream any thoughts?
I have adopted a neoprene hose to fit a regular wine bottle

 

[ibglowin]

I bought the Soda stream any thoughts?
I have adopted a neoprene hose to fit a regular wine bottle

Give it a try and tell us how it works!

 

[joeswine]

Ok, will do

 

[Bmd2k1]

I have had good luck adding 3/4 cup sugar for 23 liters of wine. need to stir about two minutes or more to assure sugar is dissolved. bottle to champagne bottle with wired plastic cap.

Curious -- what is the liquid volume of secondary yeast starter you are adding to 23L ?

Cheers!

 

[winemanden]

I may try the equivalent of 1 cup sugar in 23 liters, which is ~8.7 g/l based upon 3/4 cup being 6.5 g/l.

To be safe, measure your sugar by weight. Cups are too approximate for proper measuring!

 

[winemaker81]

To be safe, measure your sugar by weight. Cups are too approximate for proper measuring!

For this purpose it makes no difference how I measure, as the final decision is made by taste. I measure only so I have a yardstick for future wines.

As I think about it, my answer is exactly the same when chaptalizing a must, as the final SG is the only important value.

 

[BarrelMonkey]

Curious -- what is the liquid volume of secondary yeast starter you are adding to 23L ?

Typically I'll add between 3-5% of the base wine volume of secondary yeast starter, so for 23L that'll be ~0.7-1.1L. I'd go with the lower end of the range if you're making a proper tirage culture, ie acclimatizing the yeast to increasing amounts of wine over 3-4 days; go with the higher end if you're pitching yeast the day after making your starter. In the latter case I would still build your culture gradually adding wine and sugar through the day, so that there is at least some acclimatization.

 

[Bmd2k1]

Kicking off my secondary (sparkling) EC1118 yeast starter 2day.

8oz 100F H20
3T sugar
1t GoFerm
1pak EC1118

Will gradually be adding small amount of the base Moscato & sugar/FermaidO mixture till starter volume ~24oz.

Settled on 12g/l of sugar in my base Moscato for this endeavor.



Cheers!