I realize I could do this by hand but the uncertainty has me worried- I'm not looking to produce hand grenades in the basement.
I have 54.0 L of Chardonnay that I have intended to turn into Champagne. I would like to go for the higher end of the gas pressure (90 psig), and have syringes capable of delivering near exact quantities of fluid. That said, the recipe I have seen is at
(quoted) Step one:Tirage INGREDIENTS
5 gal cuvee ( or white wine to the rest of us)alc content of 10.5%and
6 months old
13 oz(390 grams) sugar
5 tsp yeast nutrient
2 x 5g champagne yeast
I was told you could sterile filter the cuvee (to give the wine a 'clean start') prior to inoculation with sugar and yeast, or that you could mud it and settle it, or you could go directly into the bottle. I haven't decided yet which.
I know there is a CO2 equiv chart for how many grams per atmosphere, but I can not locate it.
Help and suggestions greatly appreciated!
Jason