Hey Scott! Should have it out in the next week or two. It has been a busy summer and our videographer/editor is in wedding and music video season. We'll get that one out for you. Cheers!
Hi Brad, I fermented Pinot Grigio in carboys then racked to a corny keg and pressurized it to 65lbs, now a while later, I'm getting ready to dispense using a line reducer to restrict and a flow control tap so I don't get a glass of foam. How did your keg dispense work out?
Mine didn't work out that great, mainly because I went to high with my carbonation. How long have you been at 65lbs? If it's more than a day you're probably over carbed.
I’m not sure about the oak chips for champagne? How did it turn out? I make Traditional method Sparkling at home all the time but don’t disgorge the yeast pellet! Not sure what that would be called but it’s very little of it left at the end of the bottle and isn’t really worth it for me! Making a sparkling Pinot Grigio, Chardonnay and sparkling merlot now! All are separate not mixed together. Good Luck!! 👍🍀
The kegged version turned out very nice, although slightly less carbed than I would have liked due to the somewhat disastrous bottling day. Traditional ones are carbonating now. I will do the disgorging for the experience, although it does seem like a lot of work for little benefit. I'm sure it will make for some good entertainment, though.
I just opened my Rose I made with a wine kit and have a Strawberry Pineapple kombucha sparkling wine that is due to be done in March! I felt so bad for you when you were bottling it but you’re right that home brewing isn’t always pretty and can be a disaster! We’ve had a few bottle bombs! I was wondering if those plastic corks wouldn’t go down because of the pressure that was in the wine? mine work fine I just put all my weight on them on a carpet floor.
Any updates to this video? Looking forward to how it comes out. Very interesting and not a lot of similar content online. Please give us an update. :)
Hey Scott! Should have it out in the next week or two. It has been a busy summer and our videographer/editor is in wedding and music video season. We'll get that one out for you. Cheers!
Hi Brad, I fermented Pinot Grigio in carboys then racked to a corny keg and pressurized it to 65lbs, now a while later, I'm getting ready to dispense using a line reducer to restrict and a flow control tap so I don't get a glass of foam. How did your keg dispense work out?
Mine didn't work out that great, mainly because I went to high with my carbonation. How long have you been at 65lbs? If it's more than a day you're probably over carbed.
I’m not sure about the oak chips for champagne? How did it turn out? I make Traditional method Sparkling at home all the time but don’t disgorge the yeast pellet! Not sure what that would be called but it’s very little of it left at the end of the bottle and isn’t really worth it for me! Making a sparkling Pinot Grigio, Chardonnay and sparkling merlot now! All are separate not mixed together. Good Luck!! 👍🍀
The kegged version turned out very nice, although slightly less carbed than I would have liked due to the somewhat disastrous bottling day. Traditional ones are carbonating now. I will do the disgorging for the experience, although it does seem like a lot of work for little benefit. I'm sure it will make for some good entertainment, though.
I just opened my Rose I made with a wine kit and have a Strawberry Pineapple kombucha sparkling wine that is due to be done in March! I felt so bad for you when you were bottling it but you’re right that home brewing isn’t always pretty and can be a disaster! We’ve had a few bottle bombs! I was wondering if those plastic corks wouldn’t go down because of the pressure that was in the wine? mine work fine I just put all my weight on them on a carpet floor.
Shit you are the best shit on UA-cam 🤣
I feel like you missed a chance to title the Video "Sham-paigne for the Ladies" Cool vid though.
Cheers!