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Making a frizzante wine

I'd like to make a frizzante wine this summer. Does anybody have any instructions? I've been searching for a vinho verde kit, but I can't seem to locate one. Apparently Mosti Mondiale has discontinued there version. Anyway, I've never done this before so I need help. Skipping the degassing step would leave some residual CO2 in the wine, but surely there is a more precise method. I'll be using a dry white wine from a concentrate kit, most likely.

What about following the same procedure as making a sparkling wine, but priming with much smaller quantities of yeast/sugar?

Any help is appreciated.

Thanks, John

Reply to
john.lemaux
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Sure, that would work. It depends on what you are after, some of those are low alcohol so are low acid too to keep them balanced. Normally if you want a sparkler to be around 12% t=you start with a base wine of 10 to 11% and an acid of around 8g/l.

A little carbonation in a white is always great as I see it.

Joe

Reply to
Joe Sallustio

Hi John,

I've had excellent results making sparkling apple cider by adding 1/2 cup of sugar to 5 gallons of fully fermented (0.990 sg) apple juice (starting sg

1.060), then bottling in beer bottles with crown caps. Depending on how much carbonation you want in your "frizzante", you may need to use champagne bottles with appropriate closures so that you do not have the unfortunate experience of exploding bottles.

Regards, Gary

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Reply to
Gary

One of the worst wines I ever made was apple; I like your idea of stating at a lower gravity. I made it at 12 to 13 % ABV and it tasted gawd awful. Sparkling it sounds interesting too; I may make 3 gallons or so and treat it like a beer.

Sounds like I will revist apple wine again...

Reply to
Joe Sallustio

Apple is great sparkling, especially if you start with a mix of different varieties for complexity. I made a batch in 2004 and sparkled it using the traditional method, it's excellent. The alcohol is around 8-9%.

Pp

Reply to
pp

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