How can someone make wine with a fizz quality? My father did it once
with white wine. He didn't a champaign process either.
Thanks
teak

Paul Arthur wrote:
On 2007-06-04, teak wrote:
How can someone make wine with a fizz quality? My father did it once
with white wine. He didn't a champaign process either.

Secondary fermentation in the bottle or forced carbonation. One of the
benefits of the Méthode Champenoise is that one of the steps removes any
yeast sediment produced during the fermentation. It's possible to
carbonate any wine by either leaving residual sugars and not stabilizing
before bottling, or by adding additional priming sugar (and possibly
yeast) while bottling. The activity of the yeast produces CO2, which
carbonates the wine.

Forced carbonation is subjecting wine to pressurized CO2 in a sealed
container, thus causing it to absorb the carbon dioxide and become
fizzy.


If it was a very light 'fizz', could be that the white wine went through
malolactic fermentation in the bottle.

On Jun 3, 10:25 pm, teak wrote:
How can someone make wine with a fizz quality? My father did it once
with white wine. He didn't a champaign process either.
Thanks
teak

You can make a carbonated wine by restricting the carbon dioxide from
leaving the wine. For people familiar with making beer, think of it
as bottle conditioning during primary fermentation. One way to do it
is by brewing in a 2 liter bottle. They are designed to hold moderate
pressure. There is a yahoo discussion group that covers this :
http://groups.yahoo.com/group/OzTops/join . Basicly, you put your
must and yeast in the bottle, put on a special lid that keeps some
pressure, and let it ferment. Racking will tend to release the
trapped CO2, so do this in moderation

Depends on how you define fizz. Do you mean something like champaign? In
that case you probably want to do fermentation in the bottle which is doable
but tricky. It does require special champaign bottles and wiring down the
cork.

Or are you looking for something more subtle. You can bottle the wine
before it has a chance to degas. It will not be truely bubbly but it will
give a prickly feeling to the toungue when you drink it. The french say it
is picant. This does not require special bottles or corks as the pressure
is not high. Some people really like it. I don't. But then I am drinking
my wine, not yours! And vicversa. ;o)

Ray

"teak" wrote in message
oups.com...
How can someone make wine with a fizz quality? My father did it once
with white wine. He didn't a champaign process either.
Thanks
teak

teak wrote:
How can someone make wine with a fizz quality? My father did it once
with white wine. He didn't a champaign process either.
Thanks
teak

Hi Teak,

I have made sparkling apple cider with fizz by adding 1/2 cup of sugar
to 5 gallons of the fully fermented (dry) wine, and bottling in beer
bottles with crown caps. I have done this several times with no
explosions, and consistently fizzy cider. I can't guarantee you have
the same outcome, but it is worth a try.

P.S. There is a very small amount of yeast sediment at the bottom of
each bottle, but not enough to be a problem.

Hope this helps.

Regards,

Gary

http://home.carolina.rr.com/winemaking/

Bottle it just a hair green. The natural carbondioxide is what causes the
fizz. Bottle it to soon and the bottle will blow up!

Good Luck...


"teak" wrote in message
oups.com...
How can someone make wine with a fizz quality? My father did it once
with white wine. He didn't a champaign process either.
Thanks
teak