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Greenleaf Wines
Приєднався 8 бер 2011
Greenleaf Wines
Відео
How to Make Wine - Disgorging Sparkling Wine - Just like Champagne A La Volee
Переглядів 16 тис.12 років тому
Disgorging at Simon Greenleaf Adelaide Hills Winery - Just like in Champagne
What is the bottle filler on the top called? Thumbs up for a great video 👍
Magnificent
How much?
Hello!
Hello!
I'm just curious, he added Dosage, but why did not add CO2 gas?
There is plenty left in the liquid. Chilling the bottle helps to keep the CO2 dissolved. Yes, some CO2 is lost but the amount is not critical.
I spoke about disgorgement in my first ever UA-cam video, and it is so amazing to actually SEE the actual process
Hey i would like to know what you add before topping?
I would really be interested to know if you add any yeast and how much sugar you add for the bottle fermentation.
nice work mate
Hi, i want to know why the bottle in the fridge don't freeze. what is in the fringe?
Where did you find the cap puller that you installed in the wood box?
How can you be sure all the yeast are gone? I really want to try this at home, but I fear it will re ferment when adding dosage. Could I make a dosage with sulfites/sorbate to make it more safe for homebrew level? Another quick question, how much pressure can champagne bottle handle? I read about making sparkling wine by cheating with keg and then you use 40psi at 2-3 degreee C, which is around 5.5vol of Co2.
What and where did you get the mechanism to pop the cap off inside the box?
The topping off is done with just gravity filling and not pressurized?
Like it.
what kind of wines do you use to make your sparkling wine?
It depends on each country and region! Champagne, for instance, they use Chardonnay, Pinot Noir and Pinot Meunier. But in Italy, they use Glera. I recently just uploaded my first ever video dedicated to different types of sparkling wine if you want to check that out to understand it better!
I love this! I currently have my first commercial batch of sparkling wine aging in tirage (I'm in Minnesota, USA). I was planning on disgorging a la volee into a barrel, but now I'm definitely going to construct something like your disgorging box. Thanks for sharing!
Ola Muito legal seu processo, gostaria de saber porque usa tampinha de metal,e gostaria de saber onde comprou o dosador de licor de expedição (açucar)e o revervatorio de inox é so para completar o liquido(volume), ele contem pressao.. Martinho Cantú Brasil
Hi Martin, thanks for your interest, the liqueur doser was bought from a laboratory company. I think it is made by brand, They are called bottle top dispensers. That is right, the topping tank is not pressurised. I made it up from an old filling head. The bottles are finished with a crown cap because it is easier than cork and no cork taint. I hope this was helpful. Cheers.
Greenleaf Wines ola, teria um e mail para se comunicar... Martinho Cantú
@@m3r1s3 Hi, very impressed about the thoughtful craft of degorging and filing, congratulations! Can you briefly describe the filling container in the wooden rack, would like to make/purchase it too. Possibly also type of freezer you use. Santé from Belgium.
Hi, Thanks for the video. I´m doing my first sparkling. I´ve disgorged one bottle, the first experiment, the rest is still on lees. I lost about 170 ml of wine (on a 750 ml bottle). I used the "a la vollé" technique,chilled the bottle before and immediately used my thumb. My question: is this a normal volume to loose during this operation or do I just have to improve my technique? Thanks a lot.
Hi, this technique is tricky. By far the easiest way is using a domestic freezer to chill a solution of 50% propylene glycol to <15-17C. You can see my other video to see how we did it. I can get 20 dozen through before the glycol gets too warm. For best results chill the bottles before neck freezing. Dry ice is also very effective at chilling the glycol. Like this you can get down to -40C You can get a better result "a la volle" if you release the cap at a slightly more vertical angle. Good luck.
Greenleaf Wines Thanks. I´ll give it a try. Many thanks.
TheXicoram Ola, a primeira é assim...Boa sorte nas proximas...