Thanks for the comment Joe, its all really interesting to me

Jim

"Joe Sallustio" > wrote in message oups.com...
>> I'm going to read the articles about bubble size, but the beer homebrewing
>> groups tend to believe that CO2 is CO2 and that any difference in bubble
>> size is due to other factors ...
>
> Carbonation levels in beer are much lower than sparkling wine but the
> 'medium' is probably a lot more viscous among other things. I make
> beer too, but I carbonate naturally. I don't make enough to feel a
> need to buy a kegging system . Yet.
>
> I read both of these articles and while I followed the logic I'm not
> sure they gave enough info to make a conclusion. They compared
> champagne to inexpensive sparkling wine and said they were different
> as to bubble formation even though they had similar CO2 diffusion
> which I'm sure is true. If the point is that pressure is only one
> factor, I guess I agree. If they would have said they were both
> wines of similar alcohol, acidity, residual alcohol and similar aging
> on similar yeasts I would have found it more useful though. (To be
> fair, they said 'inexpensive' and that implies the non-champagne was
> not aged on the yeast the same amount of time as the champagne.)
>
> I make sparkling wines but I age them for several years in the bottle
> on the yeast. The bubbles are tiny. I make it from Seyval, which
> would horrify someone from Champagne if we were to compare. In other
> words, I hear what they are saying but am having a hard time accepting
> it at face value. The Seyval is not a noble grape but makes a very
> good sparkling wine and the bubbles are tiny. I have never bought a
> $150 bottle of champagne but I doubt those bubbles are smaller than
> mine are. I would suspect time on the yeast has a lot to do with this
> if I had to guess and I did it without resorting to spectrum analysis;
> I read a book... Sometimes you can get too caught up in the
> science; I liked the comment in the second article about science and
> art.
>
> Joe
>