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Message
About to bottle my first batch of wine
Posted on 11/10/12 at 8:30 pm
Posted on 11/10/12 at 8:30 pm
I made two gallons and one is sparkling. Do I need to do anything differently when bottling the sparkling? I saw one video where the fella added a little sugar to his sparkling wine bottles.
He also said to use a thicker bottle with a champagne stopper instead of a cork. Is this really necessary? TIA
He also said to use a thicker bottle with a champagne stopper instead of a cork. Is this really necessary? TIA
1
Posted on 11/10/12 at 8:38 pm to Remo Williams
What is the gravity of the sparkling wine? If it's already reached it's terminal gravity it will need to have more fermentables added to carb it up. And yes, it definitely needs a champagne bottle or stopper.
Posted on 11/10/12 at 8:59 pm to BottomlandBrew
I haven't measured the specific gravity. Don't have a hydrometer. The website I found the recipe on didn't mention it but I have seen it done elsewhere. This is literally my first batch and I'm clearly new to this. I ended up buying a couple air locks but was initially going to use a balloon as I was kinda flying by the seat of my pants. School me please.
BTW this is nothing fancy. Grape juice concentrate, sugar, yeast and water.
Can I use champagne stoppers with regular wine bottles?
BTW this is nothing fancy. Grape juice concentrate, sugar, yeast and water.
Can I use champagne stoppers with regular wine bottles?
Posted on 11/10/12 at 9:18 pm to Remo Williams
If you want high carbonation like champagne, add the sugar. The yeast will eat the sugar and fart out Co2.......carbonation. But, regular wine bottles are not strong enough to handle the pressure from the extra carbonation. At this point, if you want to bottle now, and all you have are wine bottles, don't add the sugar and prey most of the sugar from the grape juice has mostly fermented completely. I would cover the bottles with a blanket so if they blow, glass doesn't fly everywhere..........or not. 
Posted on 11/10/12 at 9:34 pm to Zappas Stache
It's been fermenting for 3 months. In the beginning I could watch the air locks bubble but that has been over for quite some time. Does this mean I'm safe?
Posted on 11/10/12 at 11:13 pm to Remo Williams
quote:
It's been fermenting for 3 months. In the beginning I could watch the air locks bubble but that has been over for quite some time. Does this mean I'm safe?
Probably. But hydrometers are cheap and the only way to really know.
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