On a visit to CA my sis's husband mentioned that he had heard of using dialysis tubing for sparkling wine production. He thought that you put sugar water and yeast in in a piece of tubing, sealed the tubing and stuck it in a bottle of wine, capped it, let it ferment, uncapped it, removed the tubing and recapped. The idea being that alcohol and carbon dioxide could pass through the tubing but not yeast or sugar.
Has anyone had any experience with this? Sorces of tubing?
Bill Moats Pau Hana Farm Milton-Freewater, Oregon