"stephen" > wrote in message
news:Np1Cc.817103$Pk3.522784@pd7tw1no...
> G wrote:
> > whats different about making champagne opposed to white wine?
> >
> >
> it's made in france in that region (champange) with the champange
> technique. Basically double fermented but stored upside down and frozen
> so that the sediment can be removed (I did a winery tour in france but
> it's been a long time). The term champange is reserved for sparkling
> wines from that region, all champagnes are sparkling wines yet not all
> sparkling wines are champagne, just like congnac and brandy.
>
> Sparkling wines can be made at home by either force carbonating a
> wine or by a second in bottle fermentation (adding yeast and sugar).
> The force carbonation is much easier since you do not have to worry
> about removing settled yeast from your bottles.

I knew it had to do with carbonating with sugar because the cider I brewed
once with a tad too much sugar flowed like champagne all out of the bottle
and all the way down the sink, wonderfual tasting (what was left) and very
high %age of alcohol, but alas so little of it left in the bottle top enjoy.
I shant try that trick again, wonder if dextrose would improve on this
performance ?