Thanks Charles - they can't all be 100% perfect, and it's as big of a learning experience to see the ones that didn't quite work out as the ones that did!
Hey Charles, Thanks for all your amazing content. No matter how many times I looked, I couldn't find the first part. I'd be happy if you could leave the link for me in comment section.
Not all experiments are successes, unfortunately, but they're always valuable lessons either way. I know when homebrewing beer I usually use corn sugar or "priming sugar" instead of table sugar - I wonder if the type of sugar makes a difference.
I really enjoy experimentation with different fruit juices, sugars, and yeasts. I've made white grape, purple grape, and Apple wine succesfully, but not carbonated. The best wine I've ever made that I gave out to friends and neighbors was cranberry wine,and it was delicious from all the people I gave samples to. I like what you are doing on your channel because it reflect my own testing. I'm looking into sparkling wine now, and thanks for your testament on this. We have to add more sugar and wait. Have patients my friends and don't give up!
I think that making sparking wine is one of the few times I’ll use artificial sweeteners like erythritol so that it’s not bone dry at the end of carbonation.
One thing I learned about bottle carbonating meads and wines: my preference goes towards back sweetening to taste, then adding some EC-1118 to the entire batch and a measured amount of extra sugar for carbonation. Keep some dry or back sweetened product without added yeast in the fridge for later. Fill a plastic pressure resistant bottle with wine/med that was ‘seeded’ as a ‘control’. Squeeze that bottle every day, and if needed twice a day. Once that bottle feels as hard as a bottle filled with soda, pasteurise all your bottles. Currently I’m practicing the ‘dégorgement’ that is being done by actual producers of sparkling wines and champagnes. Store the bottles upside down and give them a twist every once in a while to get the sediment to settle in the neck, against the cap. Give the bottles a short freeze so only the very top of the neck freezes. Uncap, the pressure will expulse the sediment. Top up what you’ve lost with the wine/mead you’ve held back. Re-cap. Being a klutz I’m still losing a lot but I’m getting there!
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Thanks Charles - they can't all be 100% perfect, and it's as big of a learning experience to see the ones that didn't quite work out as the ones that did!
Y’all show some love and hit the like button this man is highly talented
Thank you for watching.
Hey Charles, Thanks for all your amazing content. No matter how many times I looked, I couldn't find the first part.
I'd be happy if you could leave the link for me in comment section.
Not all experiments are successes, unfortunately, but they're always valuable lessons either way. I know when homebrewing beer I usually use corn sugar or "priming sugar" instead of table sugar - I wonder if the type of sugar makes a difference.
I've gotten it to work unintentionally with table sugar before.
I really enjoy experimentation with different fruit juices, sugars, and yeasts. I've made white grape, purple grape, and Apple wine succesfully, but not carbonated. The best wine I've ever made that I gave out to friends and neighbors was cranberry wine,and it was delicious from all the people I gave samples to. I like what you are doing on your channel because it reflect my own testing. I'm looking into sparkling wine now, and thanks for your testament on this. We have to add more sugar and wait. Have patients my friends and don't give up!
Thank you for your comment.
I think that making sparking wine is one of the few times I’ll use artificial sweeteners like erythritol so that it’s not bone dry at the end of carbonation.
I see this series as a learning lesson. Next time I'll just sacrifice one bottle for the experiment.
I can't find part 1!
One thing I learned about bottle carbonating meads and wines: my preference goes towards back sweetening to taste, then adding some EC-1118 to the entire batch and a measured amount of extra sugar for carbonation. Keep some dry or back sweetened product without added yeast in the fridge for later. Fill a plastic pressure resistant bottle with wine/med that was ‘seeded’ as a ‘control’. Squeeze that bottle every day, and if needed twice a day. Once that bottle feels as hard as a bottle filled with soda, pasteurise all your bottles.
Currently I’m practicing the ‘dégorgement’ that is being done by actual producers of sparkling wines and champagnes. Store the bottles upside down and give them a twist every once in a while to get the sediment to settle in the neck, against the cap. Give the bottles a short freeze so only the very top of the neck freezes. Uncap, the pressure will expulse the sediment. Top up what you’ve lost with the wine/mead you’ve held back. Re-cap.
Being a klutz I’m still losing a lot but I’m getting there!
Thank you for your comment.
I was told you add a smidgen of yeast before botteling and that will add carbonation
Well yes, but there should have been enough active yeast remaining to restart fermentation.
1/4 tsp. of sugar seems a little low to me for priming. I usually use about 12-14g/l.
Thank you for your comment.
Umm, how do you expect those thin-walled bottles to safely hold the CO2 pressure of a sparkling wine?
Those pressure bottles are designed to hold carbonated bevereges.
@@DIYFermentation Okay, how much pressure are your bottles able to hold? I understand that champagne develops 6 atm (90 psi) in the bottle.
Maybe it will work out for you and there will be another video. good luck with it.
I don't mine showing failures. Not just two of them is a row.