On Jan 24, 7:01 pm, Mike McGeough > wrote:
> Joe,
>
> From what you said, I gather that you just start the second,
> carbonating fermentation in the carboy , and bottle up the refermenting
> wine to carbonate in the bottle. Disgorging at some point? It certainly
> makes sense, but I just wanted to double check with Purduephotog, on the
> slight chance that he had made an error in procedure. Just trying to
> unravel his mystery.
> It does sound like the alcohol level/osmotic pressure? might have caused
> a stuck fermentation in this case.
>
> Thanks.
> --
> Mike MTM, Cokesbury, NJ, USA
>
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Hi Mike,
Sorry for the delay, I have that stupid virus. Yes, I get it going
in bulk then stir as I bottle and crown cap. Once I know they are
going in bottle I stack them and let them be for a few years. The
French rotate the bottles every 6 months to ensure you don't get a
stubborn yeast stain on the bottle but I haven't seen that yet so
don't do it.

I bought used pupitres off of Presque Isle so riddling and disgorging
are as normal.

We never talked about initial alcohol level in this thread that I
recall but my thoughts have always been on yeast in this thread. This
is a difficult situation in general so you need to try to stack the
deck in the yeasts favor. Pasteur Champagne is not a good secondary
fermenter but the EC1118 is so hydrating it and seeing where it goes
seems like the right thing to do to me.

Joe