Very fun! A couple of things I have done to improve my process of disgorging in the home winery... Like you I was not able to find a disgorging key, (you must have to go to France to find them!) so I designed and made one out of a piece of HDPE cutting board and screwed a little metal tab that hooks under the cap that allows me to pull the key. But you seem to have the church key method down! Another, is I built a rack with holes in it that I can stand the bottles up in, necks down. The necks are then inserted through the rack into slabs of dry ice with matching holes drilled in them and the plug is frozen in about 5 minutes.
Oh, and your wire hood spinner is bent 90 degrees. The metal should come out of the handle straight then bend. Then you hook the wire with it, pull and twirl your wrist to wind it.
@@ThreeTreeCellars Someone sent me a video clip of someone using the wire tool and it still doesn't look quite right because the loop is so small. But it worked on the last case I disgorged today. I would like to build a rack for the bucket of salt solution that looks remotely like the chamber of a pistol with seven spaces in it. If you have a video showing your process, i'd love to see it.
Hey Mike thanks for the great video. I'm making ciders at home and need to figure out how to disgorge in my kitchen! haha. I've been doing second ferment without disgorging and the cider tastes great but I'd love to get that clear look without turning French and owning a winery! Greetings from orange and black territory up north Go Giants!
a combination of Pinot Noir and Chardonnay (50/50 or whatever you like) cofermented meaning picked, crushed and pressed the same day. You could let the must sit to get some color from the Pinot before pressing. Most of it will fade before bottling but a shot of still Pinot can give you a nice salmon color. I'll probably do that next time.
Loved your video!!
Bless your sweet doggo
Thanks Mike, so cool I learned something new, cheers.
Very fun! A couple of things I have done to improve my process of disgorging in the home winery... Like you I was not able to find a disgorging key, (you must have to go to France to find them!) so I designed and made one out of a piece of HDPE cutting board and screwed a little metal tab that hooks under the cap that allows me to pull the key. But you seem to have the church key method down! Another, is I built a rack with holes in it that I can stand the bottles up in, necks down. The necks are then inserted through the rack into slabs of dry ice with matching holes drilled in them and the plug is frozen in about 5 minutes.
Oh, and your wire hood spinner is bent 90 degrees. The metal should come out of the handle straight then bend. Then you hook the wire with it, pull and twirl your wrist to wind it.
@@ThreeTreeCellars Someone sent me a video clip of someone using the wire tool and it still doesn't look quite right because the loop is so small. But it worked on the last case I disgorged today. I would like to build a rack for the bucket of salt solution that looks remotely like the chamber of a pistol with seven spaces in it. If you have a video showing your process, i'd love to see it.
Hey Mike thanks for the great video. I'm making ciders at home and need to figure out how to disgorge in my kitchen! haha. I've been doing second ferment without disgorging and the cider tastes great but I'd love to get that clear look without turning French and owning a winery! Greetings from orange and black territory up north Go Giants!
I am ready to try! What grapes did you use ??
a combination of Pinot Noir and Chardonnay (50/50 or whatever you like) cofermented meaning picked, crushed and pressed the same day. You could let the must sit to get some color from the Pinot before pressing. Most of it will fade before bottling but a shot of still Pinot can give you a nice salmon color. I'll probably do that next time.