On Jan 22, 9:37 pm, wrote:
> 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.
>
In my experience if it doesn't start it never will. My cellar varies
from 50 to 70 over a year. I use those higher temps to get it going,
then it goes in the cellar. I think this is a yeast issue. Champagne
yeast is not a good secondary fermenter and the EC1118 never got a
chance as I see it. Why not do a 4 bottle experiment? Grab a 3 liter
jug, hydrate EC1118 normally and add it, wait until you see activity
before re-bottling. I do 6 atmospheres. I don't know what you started
with as a base quantity to check the amount of sugar but from memory
24g/l =6 atmospheres.
Joe