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Method Champagne - Sugar Calcs

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

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(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

Reply to
purduephotog
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I'm traveling but the sugar looks right. Don't use champagne yeast, at least whatever Red Star calls champagne. Use something different than the initial. I like EC1118. Filtering first seems a waste of time. I do the whole carboy, I do not inject bottles.

Joe

Reply to
Joe Sallustio

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Here is a great background reference, it should have all info you need and more:

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Pp

Reply to
pp

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What a great link. I'm going to make a sparkler again this year.

Thanks, Joe

Reply to
Joe Sallustio

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