A sparkling question

[Green Aura]

Oh and I are about to bottle our first attempts at sparkling wine. We've followed the instructions in our book (Making Wines the Natural Way) and all seems to be going well.

My question is, since adding the champagne yeast to the must it's developed another small sediment - do we bottle this or leave it behind?

[MKG]

Errrrm ... not enough info. I'm not sure what you mean by "since adding the champagne yeast to the must it's developed another small sediment".

Didn't you use the Champagne yeast for the fermentation? Or are you saying you used another yeast and have only added Champagne yeast when the first fermentation finished?

Mike

[Green Aura]

OK.

We started a fermentation of grape juice and champagne in a bottle 2 days ago. Then yesterday we racked the wine we've chosen, dissolved a little sugar in the wine, added the starter, and left it overnight. All this is according to the book's instructions.

Today we're supposed to bottle it, champagne bottles are soaking, as we speak, but the wine has developed a new sediment (only 1-2mm). Now I know you get sediment in champagne bottles - that's why they tip them upside down, but common sense suggests I don't add what's in the demijohn. I'm sure the yeast that's still active in the wine will do that.

So do I leave it or is that the active bit that needs shaking up and putting in the bottles with the rest?

We've waited a year, Mike, to make this. I don't want to make a b*lls up of it at the last minute!

[MKG]

Right - I think I understand. Normally, the sparkling wine-to-be is bottled, a little sugar added to each bottle, and then the bottles are corked and the corks tied down. The extra bit of fermentation is what gives the fizz. But yes, you're right - it also means a bit more deposit which can only be removed from the bottle by freezing the necks. I think the method you've used (which I've never come across before) is a way of throwing the deposit before bottling. Therefore, when you syphon the wine into bottles, you should leave that deposit behind. That answers the question you asked.

But I'm fascinated. The method depends upon there still being enough residual sugar left after your one-day period to continue fermentation in the bottle, and so upon the amount of extra sugar you added (and the temperature of the fermentation etc.). I'm sure it'll work if the timing's right - but I can't help feeling that you'll still get further deposit in the bottle.

I'd love to see that recipe - can you rewrite it (thus avoiding copyright issues) and stick it up on here?

Mike

[Green Aura]

Thanks honey, that's what I thought.

It's a full chapter so I'll just give you snippets (the book was written by Ian Ball, title as above). I'll not bother with all the sterilising etc - you know all that far better than me. It also states to not exceed any specific measures given - may explode

To make 6 bottles you need 4.5l mature country wine of choice, 6 bottles, corks, wires etc... 5 fl.oz pure, unsweetened grape juice, champagne yeast.
Rack the wine, bung and set aside.
Put grape juice and champagne yeast into empty bottle, bung with a cotton wool ball and leave 24hrs in warm area.
After 24hrs heat a cupful of your wine with 2 level tbsp sugar to dissolve. Cool.
You may need to remove 5fl.oz. wine to compensate for the starter - we didn't need to as we'd lost some in racking.
Add starter and cooled, sweetened wine. Bung with cotton wool or an airlock. Should bubble, but slowly. Keep in warm place 24 hrs.
Bottle to within 2.25" of top. Cork etc. Store upright, in cool, place, for at least 4 months.

And voila! Fizzy rhubarb pop for OHs birthday!

[MKG]

Aha!!!! So the original wine wasn't necessarily ever meant to be turned into a sparkling version. The light has dawned

Sounds good. You HAVE got proper bottles, I assume?

Mike

[Green Aura]

Yes, we bravely struggled through a few bottles of champagne - on high days and holidays.

[matt_w]

hi... leave the sediment behind, there will be plenty of yeast still swimming around in the liquid to give the bottle some fizz.

Our bottled ciders (we make around 50 gallons each year), would probably start fresh apple juice brewing a year after the original finished breweing (we dont use chemical preservatives normally)

A sensible purchase would be a hydrometer to measure the remaining sugar before you bottle. I'm sure the figures are available on the web so that you don't end up with exploding bottles.

Good luck!

[Green Aura]

Good advice, Matt, but a little late, it's in the bottles maturing as I write Only 3 months and 28 days to go

[matt_w]

great stuff.. I hope it turns out nicely :)

We had a grape wine accidentally turn to champagne in a normally corked bottle this year that I found in the back of the celar*.. nearly took my eye out when I opened it, but it was rather lovely... Shame I only found one bottle!

*under stairs cupboard.