Quck question! Thoughts anyone?

"Scottius" skrev i melding news:V9C2b.199239$Oz4.53785@rwcrnsc54...

A quart of juice pr gallon of water should make it interesting? Make sure the juice is without conservatives, or the yeast will never start.

Bjarte

Right on! Those #%$&* conservatives mess up everything. Make sure the juice contains some liberals for a superior wine.

Mike R

You got that right. By definition, conservatives are rooted in traditional ways and the idea of creating something new out of the old is contrary to the conservative mindset.

Scottius, The archives of this group will give him an understanding, but champagne is not exactly something a first timer may want to try, if you get the sugar additions wrong, you are making hand grenades.

Lum has instructions in his book that are pretty straightforward.

You make wine at 10/11%; add a carefully measured amount of sugar and yeast and bottle in sparkling wine bottles, that is most of it.

Joe

If you want it conservative, just use a cup of juice. If you want it more liberal, don't add any water. ;o)

Hi John, If you don't mind me jumping in and asking, why is this? I have some wine finishing that's in this region of ABV, and want to sparkle up 4 - 6 bottles of it (in Champ. bottles). I gonna have problems?

Thanks.

Shaun aRe

He can use the beer bottles & caps he's already got sitting around. That's what I use for sparkling wines.

Woods

fermentation

Ahh, I see! You are talking about doing it _the right way_! I was going to cheat ('cos I a bad boy, of course) and force carbonate it before bottling - I wouldn't even entertain the thought of trying to get this re-started in the bottle - it's already finished a little too sweet and won't ferment any more, no matter the tricks I pull on it.

Thanks for clearing that one up for me John ',;~}~

Slanche!

Shaun aRe

Champagne bottles can withstand much more pressure than beer bottles. Invest in proper bottles and closures. Exploding beer bottles are _very_ dangerous.