On Jan 22, 1:02 pm, pp > wrote:
> On Jan 22, 8:03 am, Joe Sallustio > wrote:
>
>
>
> > On Jan 22, 9:35 am, "frederick ploegman" >
> > wrote:
>
> > > Solid CO2 is much too dangerous. Don't do it !!
>
> > > The following is pure SWAG, so take it with a grain of salt.
>
> > > I read this and the google link, and no where do you mention
> > > the acid or alcohol levels in the base wine that you used. I
> > > think maybe the alcohol was too high in the base wine to
> > > start with. Yeasts die when they hit their maximum alcohol
> > > tolerance.
>
> > > To make sparklers, you gotta start with a still dry wine that is
> > > low(er) in both acid and alcohol than you would normally
> > > have in a dry table wine. Low(er) acid because the second
> > > ferment adds carbonic and you want the end product to be
> > > balanced not "sharp". Low(er) alcohol because the second
> > > ferment makes not only CO2 but also more alcohol !! If
> > > _total_ alcohol reaches the max tolerence of the second
> > > yeast before it can produce the necessary amount of
> > > carbonization, it will die too soon and leave you with duds.
>
> > > If my SWAG is correct, about all you can do now is to
> > > buy a "Seltzer" bottle that uses CO2 cartridges and
> > > carbonate each bottle as you open it. HTH
>
> > > Frederick
>
> > > > wrote in message
>
> > ...
>
> > > > Alright, I've got the first batch of Champagne bottled for several
> > > > months now. I pulled out a bottle to test how it was going- and was a
> > > > bit disappointed. Nose, taste- all was good (a bit sweeter than I was
> > > > shooting for but acceptable) except for one tiny thing: Not enough
> > > > bubbles.
>
> > > > There was barely any pressure on the bottle and a freshly poured glass
> > > > wouldn't even foam- although there was a bit 'tingly' sensation saying
> > > > dissolved CO2 was present, it isn't enough by far to make a good
> > > > sparkler.
>
> > > > SO, since I had already fed this as much yeast as possible (see
> > > >http://groups.google.com/group/rec.c...owse_thread/th...
> > > > ) I don't want to pour the bottles out and try again.
>
> > > > I'm sure it's been done before but I'd like to know personal
> > > > experiences with adding solid CO2 to bottles after disgorgement. 1.8g
> > > > of solid CO2 works out to be 1L of CO2 at STP. If I wanted 9 atm of
> > > > pressure in the bottle (and thats insane) that would be 6.75 L of CO2,
> > > > or about 12g of solid CO2.
>
> > > > Now I'm not opposed to making hand grenades.... and I could test them
> > > > in small batches. I just want to be safe...
>
> > > > Suggestions?- Hide quoted text -
>
> > > - Show quoted text -
>
> > Good point on the alcohol, it should be 10 to 11% to start and be
> > dry. I go with higher, not lower acids though, I aim for 8g/l at
> > bottling. I leave mine on the sediment for years, usually at least
> > 3. Temperature could also be an issue; it needs to be stress free for
> > the secondary. At least 70F is what I'm thinking, 75 would be better.
>
> > Joe- Hide quoted text -
>
> > - Show quoted text -
>
> If we go with Champagne as the source process, the temperature for the
> secondary ferment is ideally cooler than that, basically a cellar
> temperature (55 or so?). This is believed to result in better "bubble
> characteristics" than warmer temps.
>
> I posted this link before but here it is again - a great overall info
> on the whole process:
>
> http://www.ext.vt.edu/pubs/viticultu...7/463-017.html
>
> Pp
Thanks Pp-
The wine was seeded back with nutrients after sterile filtration- DAP
was added, nutrient. Yeast was cultured in and then (in addition) was
sprinkled on. What I'm trying to say is there was no shortage of
yeasties to eat up the sugar.
The mouth feel of the wine/champagne is quite nice- it just doesn't
have bubbles. The yeast is present in the bidules in the caps- I've
been shaking every couple of weeks to get the sediment down the cone
into the top. The cellar maintains at 52F to 57F.
I did initially keep the wine at 70F to try and get it started... but
no go... and since I couldn't see any airlock activity I wasn't
certain if it was working or just very slowly. Very slowly seems to
be the resident theme.
I may pull a couple bottles, perhaps a case, for experimenting with.
I traveled too much this year and couldn't make my wine so no attempts
this year. We'll just let it age and see if it improves.
Thanks all.