Why would one ferment Champaign in bottles ? Why not do the secondary in a carboy instead? When the yeast has settled add the sugar to each bottle them fill and cap? I’m curious if one would have to add more yeast to bottle condition?
doing it your way will have the wine continue to ferment in the bottle and turn to beer tasting instead of a sweeter sparkling wine ,no you dont need to add more yeast to the bottle because there is enough residual yeast in suspension in the wine in the bottle but what they fail to mention in this video is that after they remove most of the yeast by disgorging they add more sugar to the bottle but also sulfites and sorbates that kill the yeast and keep it from fermenting in the bottle this way you are left with a product that keeps it's sweetness and carbonation
There are many components to doing a pro job. One plan I discovered which succeeds in merging these is the Pavas Grape Plan (google it if you're interested) without a doubt the best info i've heard of. look at this incredible website.
you dont explain how the wine will not continue to ferment after adding the dosage?? but we know they simply do not want to talk about use of sulfites and sorbates
Very Sparkling
wow great video
Nice video!
Amazing
That's so interesting to see the actual, "behind the scene" part of making the wine!
Es
Very interesting!.
heart get sparkled with sparkling wine
wow great!
Why would one ferment Champaign in bottles ? Why not do the secondary in a carboy instead? When the yeast has settled add the sugar to each bottle them fill and cap? I’m curious if one would have to add more yeast to bottle condition?
doing it your way will have the wine continue to ferment in the bottle and turn to beer tasting instead of a sweeter sparkling wine ,no you dont need to add more yeast to the bottle because there is enough residual yeast in suspension in the wine in the bottle but what they fail to mention in this video is that after they remove most of the yeast by disgorging they add more sugar to the bottle but also sulfites and sorbates that kill the yeast and keep it from fermenting in the bottle this way you are left with a product that keeps it's sweetness and carbonation
There are many components to doing a pro job. One plan I discovered which succeeds in merging these is the Pavas Grape Plan (google it if you're interested) without a doubt the best info i've heard of. look at this incredible website.
you dont explain how the wine will not continue to ferment after adding the dosage?? but we know they simply do not want to talk about use of sulfites and sorbates