"Alex" > wrote in message
ups.com...
>I was thinking of making some home-brew sparkling wine, only in a keg.
> Here is my plan so far:
>
> Purchase kegging equipment and several 3 gallon corney kegs
> get a decent rose wine kit
> ferment the kit as recommended, only adding sugar to get it to about
> 12-15% ABV if needed.
> Add some acid blend to get a little more bite.
> After 2 months in secondary, stabelize and fine.
> After 1-2 more months, rack and add sugar to taste. Transfer into
> several 3 gallon kegs and refrigerate. Purge keg with CO2 when filling
>
> Now the questions: some say that corney kegs are rated at about 60 psi.
> The guy at my LHS said that champaign should be carbonated to about
> 90. Beer is in the range of 12-15.
>
> Would 45-50 psi work well for a good sparkeling wine instead of the
> aforementioned 90?
> Will the normal equipment for kegging work with the higher pressures?
> Will the higher acid in champaign harm the stainless keg?
> Anyone have and any other good tips?
>
> Thanks in advance!
>
> Alex Brewer.
>

I force carbonated my pyment (Grape Mead) at 20 psi and it was lightly
carbonated. You can shake the keg to speed up the CO2 absorption, or just
give it a few days. If you have it in a corny keg, just put a hose and
picnic tap on it and you can check the carbonation a glass at a time. Hey,
have your wine on tap. Oh, and I always purge the air from the keg with CO2
prior to kegging, unless I am adding a little sugar to cask condition beer.

Good luck,
John Mc