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Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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Homebrew Champagne
So, I want to throw a party around new years with some homebrew
champagne. Heres what I am thinking: 1. Ferment a cheap white wine kit. 2. Put it on my homebrew kegerator (corny keg w/CO2 tank) 3. Artificialy carbonate it. 4. Serve. 5. Administer Ibuprofen. One possible problem is that wine needs to be in the bottle a little while to get over "bottle shock." Will this happen in a keg? What the crap is "bottle shock anywho" I am fairly new to fermentting wines. Thanks, Jeff |
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Homebrew Champagne
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Homebrew Champagne
Wow, the snobbery.
Is the method champagnoise entirely diffrent than the fizzy pop method? Or are they merely the difftrent name for the same process? Does anybody know a good winemaking supplier that can sell large quantities of fizzy pop? Now, , thanks for the reply. Do you recomend racking it in the keg and leaving it with Air in the headspace to help bottle shock along, or carbonating it and then letting it be for a while. Thanks, Jeff |
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Homebrew Champagne
Not being a snob, I get my fizzy pop at Walmart. Sam's Choice.
I would be interested in the fizzy pop method recipe, as I've never heard of it. I'll try anything once. wow DAve wrote: > Wow, the snobbery. > Is the method champagnoise entirely diffrent than the fizzy pop method? > Or are they merely the difftrent name for the same process? Does > anybody know a good winemaking supplier that can sell large quantities > of fizzy pop? > > > > Now, , thanks for the reply. Do you recomend > racking it in the keg and leaving it with Air in the headspace to help > bottle shock along, or carbonating it and then letting it be for a > while. Thanks, Jeff > |
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Homebrew Champagne
> wrote in message oups.com... > Wow, the snobbery. > Is the method champagnoise entirely diffrent than the fizzy pop method? > Or are they merely the difftrent name for the same process? It's not a matter of snobbery; more a matter of _taste_. Why do you suppose Champagne is so expen$ive? If it were easy to reproduce by quick and dirty methods why would anyone bother doing it the laborious, old fashioned way? Do your guests a favor and go buy some of the real thing* this year (and possibly the next as well) and do a little reading up on how methode champenois is made. * meant to include sparkling wine from any country, made by the MC process. Tom S |
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Homebrew Champagne
Actually, it is snobbery. It was a matter of taste when it was kept to
yourself. Definetion of a snod (taken from dictionary.com) One who affects an offensive air of self-satisfied superiority in matters of taste or intellect Hmm. As for the advise to buy my friends the real stuff. No. Many of my parties are somewhat of a legend amunst my friends and other circles in town. They aren't that way because I followed the advice of snobs. Sorry for threatening peoples way of life; as I so clearly have have. |
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Homebrew Champagne
They are just different, that's all. Most prefer the taste you get
when you ferment in the bottle. The longer you keep the yeast that fermented it in the bottle with the wine the more it imparts a sort of creamy taste. I have a few bottles of Seyval left from 1997 made this way and quite a few made in 1999 and 2000. All sit on the yeast for a few years. it's a style, just like beer and ale making have different styles of treating the same raw materials. You can certainly make carbonated wine by your method but it will be very young and won't taste much like true champagne. That does not mean it will be awful either, just not the same. If you want to do this you may want to start with a fruity wine and maybe leave it a bit sweet so it masks the youth; then carbonate and drink within a few weeks or keep it very cold. You do not want the added sugar to create more pressure. Another cheap and easy way to do this is to just add any carbonated soda to an average bottle of white wine right at the beginning of your get together. Ginger ale, Seven Up, any sweet light drink can be used to make 'coolers'. It's actually a common technique used to cover up wine flaws; if you make something sweet enough it usually taste good. Coca Cola would not get anywhere telling you it's a flavored blend of water, sugar and phosphoric acid but that is what it is. (It's food grade phosphoric and I like Coke by the way, the level of acid in it is similar to wine levels...) Hope that helps. Joe wrote: > Wow, the snobbery. > Is the method champagnoise entirely diffrent than the fizzy pop method? > Or are they merely the difftrent name for the same process? > |
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Homebrew Champagne
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Homebrew Champagne
After reading this thread and having a good laugh, I thought I'd throw in my
5 cents. I say if you want to go cheap, go all the way. I've recently read about purple magic, which is simply fermented grape flavored Kool-Aid, you know, the kind of stuff one makes in jail. I suggest you throw in a few cans of sweetened Kool-Aid in your keg, add water and yeast, then put the lid on, just wait a couple of weeks and voilà, cheap champagne for a party where people just want to get drunk and have fun. Marc > a écrit dans le message de oups.com... > So, I want to throw a party around new years with some homebrew > champagne. > > Heres what I am thinking: > 1. Ferment a cheap white wine kit. > 2. Put it on my homebrew kegerator (corny keg w/CO2 tank) > 3. Artificialy carbonate it. > 4. Serve. > 5. Administer Ibuprofen. > > One possible problem is that wine needs to be in the bottle a little > while to get over "bottle shock." Will this happen in a keg? What the > crap is "bottle shock anywho" > > I am fairly new to fermentting wines. > > Thanks, Jeff > |
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Homebrew Champagne
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Posted to rec.crafts.winemaking
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Homebrew Champagne
Well, here I go agian.
Sorry for using the word cr*p. I will concede that. As for the easy question about bottle shock, well you'all can deal with it. So the air I mix in just by racking it will be enough for the champagne to get over bottle shock? I'll fill the keg, fill the head space with inert C02, then pressurize it. Then I'l let it sit for a few months. Seeings I am using an el cheapo white wine, 2 months should actually put it at it's prime. I do expect, "tiny, that rise one after another in streams when served in a flute." Or a champagnr bong for that matter. I agree on needing a sweet one. Although I prefer a dry champagne, I do agee that some sweetness will mask some of the ghettoness. As for the kool-aid. My friend did this. It works. Interested pinky? It taste too much along the line of Mikes Hard Lemonade and the likes for my. |
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Homebrew Champagne
First off, I agree that Pinky's reply was snobby and ridiculous.
This is supposed to be a group for all levels of winemaking, from decades of experience trying to trouble-shoot a unique problem right on down (or up?) to first-timers trying to make pop wine for new year's. If you don't like the post, or think it's beneath you, then just don't reply--it's that easy. A reply like Pinky's serves no purpose than to say that he feels he's above this poster based solely on his level of wine experience. Now, on to the heart of the matter. What you'll produce the way you are suggesting will certainly not rival any commercial bottling. That's not to say that there aren't artificially carbonated commercial wines--in fact, I believe that Moscato D'Asti is artificially carbonated and it is considered a fine wine. If I'm wrong about this, there are still plenty of commercial bottlings like spumante's or "sparkling wines" that are carbonated the same way that pop is. If Baby Duck can sell well and be drank by many on New Year's, yours should go over just fine...and if it sucks, no one will notice by the end of the keg !!! |
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Homebrew Champagne
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Homebrew Champagne
"Marc" > wrote in message .. . > After reading this thread and having a good laugh, I thought I'd throw in > my > 5 cents. I say if you want to go cheap, go all the way. I've recently > read > about purple magic, which is simply fermented grape flavored Kool-Aid, you > know, the kind of stuff one makes in jail. I suggest you throw in a few > cans of sweetened Kool-Aid in your keg, add water and yeast, then put the > lid on, just wait a couple of weeks and voilà, cheap champagne for a party > where people just want to get drunk and have fun. They won't get very drunk from that combo. That's basically the same as making homemade root beer, which ends up at ~½% alcohol. The pressure formed by the action of the yeast on the sugar tops out at about 90 psi, at which time the fermentation stops because the gas has nowhere to go. To end up with significant alcohol in that brew you'd need to ferment without pressure to whatever alcohol you want, say 12-13%, and _then_ cork it up and apply CO2 pressure - either from continued fermentation or a CO2 tank. Mind you, watch the pressure you apply to that keg. The ones I have warn of bursting if the pressure exceeds 60 psi. That'd make quite a mess, and could easily get someone hurt. BTW, dispensing the stuff from a tapper (like beer) will suck the lees into each glassful because the siphon goes all the way to the bottom of the tank. Best would be to rack from the lees into a second tapper that you pressurize and chill for serving. Tom S |
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Homebrew Champagne
Although this was intended as a silly joke, I suspected every
counter-indications you're enumerating here (I never worked with kegs yet). I appreciate the detailed explanation and if one day I end up in jail for whatever reason, I'll make sure I don't get lees in my purple magic Marc "Tom S" > a écrit dans le message de m... > > "Marc" > wrote in message > .. . > > After reading this thread and having a good laugh, I thought I'd throw in > > my > > 5 cents. I say if you want to go cheap, go all the way. I've recently > > read > > about purple magic, which is simply fermented grape flavored Kool-Aid, you > > know, the kind of stuff one makes in jail. I suggest you throw in a few > > cans of sweetened Kool-Aid in your keg, add water and yeast, then put the > > lid on, just wait a couple of weeks and voilà, cheap champagne for a party > > where people just want to get drunk and have fun. > > They won't get very drunk from that combo. That's basically the same as > making homemade root beer, which ends up at ~½% alcohol. The pressure > formed by the action of the yeast on the sugar tops out at about 90 psi, at > which time the fermentation stops because the gas has nowhere to go. > > To end up with significant alcohol in that brew you'd need to ferment > without pressure to whatever alcohol you want, say 12-13%, and _then_ cork > it up and apply CO2 pressure - either from continued fermentation or a CO2 > tank. Mind you, watch the pressure you apply to that keg. The ones I have > warn of bursting if the pressure exceeds 60 psi. That'd make quite a mess, > and could easily get someone hurt. > > BTW, dispensing the stuff from a tapper (like beer) will suck the lees into > each glassful because the siphon goes all the way to the bottom of the tank. > Best would be to rack from the lees into a second tapper that you pressurize > and chill for serving. > > Tom S > > |
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Homebrew Champagne
Well P.S. our wine club has a Champagne party every July. Members bring
homemade sparkling wine, store bought and in one instance a keg of carbonated white wine. The fellow that made the keg sparkler is a professional winemaker and he made this up at the last minute. It was all foam. I'm also a beer maker and have lots of experience with 5-gallon soda kegs. If you go ahead with your plan be sure to avoid any air in contact with your wine. Air and wine mixed together, even for a day, will lead to oxidation and you will hate the result. To do this fill the keg to the brim with water. Seal and pressurize. Then empty the keg through the tap which leaves you with a CO2 filled keg. Bleed off the pressure and carefully open the top. Add your wine. Seal and pressurize. Chill and check pressure again. If you use a short hose to the tap you will end up releasing all the carbonation as soon as the wine is dispensed...a glass of foam with no residual CO2 to form those nice little bubbles. Use a long hose...about 8 feet between the keg and tap. This will let you pour a glass of sparkling wine that will resemble Champagne. Good luck. Bill Frazier Olathe, Kansas USA > wrote in message oups.com... > Well, here I go agian. > Sorry for using the word cr*p. I will concede that. As for the easy > question about bottle shock, well you'all can deal with it. > > So the air I mix in just by racking it will be enough for the champagne > to get over bottle shock? I'll fill the keg, fill the head space with > inert C02, then pressurize it. Then I'l let it sit for a few months. > Seeings I am using an el cheapo white wine, 2 months should actually > put it at it's prime. I do expect, "tiny, that rise one after another > in streams when served in a flute." Or a champagnr bong for that > matter. > > I agree on needing a sweet one. Although I prefer a dry champagne, I do > agee that some sweetness will mask some of the ghettoness. > > As for the kool-aid. My friend did this. It works. Interested pinky? It > taste too much along the line of Mikes Hard Lemonade and the likes for > my. > |
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Homebrew Champagne
>
> I am fairly new to fermentting wines. > your spelling is atrocious, but you don't ferment wine, you allow yeast to ferment sugar. That's the essence of the whole thing. -- billb Since time immemorial, the powerful have used religion to distract the oppressed, to encourage them to focus on the next world so that they will acquiesce to the injustices of this world. If you would have your slaves remain docile, teach them hymns. > wrote in message oups.com... > So, I want to throw a party around new years with some homebrew > champagne. > > Heres what I am thinking: > 1. Ferment a cheap white wine kit. > 2. Put it on my homebrew kegerator (corny keg w/CO2 tank) > 3. Artificialy carbonate it. > 4. Serve. > 5. Administer Ibuprofen. > > One possible problem is that wine needs to be in the bottle a little > while to get over "bottle shock." Will this happen in a keg? What the > crap is "bottle shock anywho" > Thanks, Jeff > |
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Homebrew Champagne
you haven't threatened shit there pal, you just relax. And frankly
the kind of wine I make and drink involves even less work that what you propose. and if you want to invite me over to try your stuff, that'd be nice, and you are invited to try mine anytime you are in Vegas. -- billb Since time immemorial, the powerful have used religion to distract the oppressed, to encourage them to focus on the next world so that they will acquiesce to the injustices of this world. If you would have your slaves remain docile, teach them hymns. > wrote in message ups.com... > Actually, it is snobbery. It was a matter of taste when it was kept to > yourself. > > Definetion of a snod (taken from dictionary.com) > One who affects an offensive air of self-satisfied superiority in > matters of taste or intellect > > Hmm. > > As for the advise to buy my friends the real stuff. No. Many of my > parties are somewhat of a legend amunst my friends and other circles in > town. They aren't that way because I followed the advice of snobs. > > Sorry for threatening peoples way of life; as I so clearly have have. > |
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Homebrew Champagne
Well, I use champagne yeast alot. For most of my home wine
making(SHOCK)!! It ferments fast and dry. It uses up alot of sugar and makes a strong brew. I then stabilize when it is strong enough and add disolved sugar to the sweetness I like. I use it for my ginger beer also. Mike wrote: > > So, I want to throw a party around new years with some homebrew > champagne. > > Heres what I am thinking: > 1. Ferment a cheap white wine kit. > 2. Put it on my homebrew kegerator (corny keg w/CO2 tank) > 3. Artificialy carbonate it. > 4. Serve. > 5. Administer Ibuprofen. > > One possible problem is that wine needs to be in the bottle a little > while to get over "bottle shock." Will this happen in a keg? What the > crap is "bottle shock anywho" > > I am fairly new to fermentting wines. > > Thanks, Jeff -- "The best and the most beautiful things in the world cannot be seen or even touched. They must be felt in the heart." -- Helen Keller |
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Homebrew Champagne
I would do a secondary ferment in the keg and force carb only if nessessary.
Maybe add just a bit of sugar to induce a nice secondary. This gives you tight bubbles. Hickster "Mike Bernardoni" > wrote in message ... > Well, I use champagne yeast alot. For most of my home wine > making(SHOCK)!! It ferments fast and dry. It uses up alot of sugar and > makes a strong brew. I then stabilize when it is strong enough and add > disolved sugar to the sweetness I like. I use it for my ginger beer > also. > Mike > > wrote: >> >> So, I want to throw a party around new years with some homebrew >> champagne. >> >> Heres what I am thinking: >> 1. Ferment a cheap white wine kit. >> 2. Put it on my homebrew kegerator (corny keg w/CO2 tank) >> 3. Artificialy carbonate it. >> 4. Serve. >> 5. Administer Ibuprofen. >> >> One possible problem is that wine needs to be in the bottle a little >> while to get over "bottle shock." Will this happen in a keg? What the >> crap is "bottle shock anywho" >> >> I am fairly new to fermentting wines. >> >> Thanks, Jeff > > -- > "The best and the most beautiful things in the world cannot be seen or > even touched. They must be felt in the heart." -- Helen Keller |
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