my question is after they disgorge the yeast from the bottle after secondary fermentation and they add more wine and sugar how do they keep that from fermenting any further in the bottle? despite removing most of the yeast i am sure there is residual yeast that will keep eating the added sugar unless that sugar is non fermenting or they also add sulfates and sorbates that they do not talk about,,so do you know if champagne contains sulfate and sorbate?
@@akankshasingh6994 definitely, they either add these stabilizers or another thing i just thought about is they possibly pasteurize the bottles right after the dosage ,,,unless i am mistaken and there really is very little or no yeast left after such a long period in the bottle to even be able to start fermenting again under high alcohol conditions of 11% or the yeast has pretty much died
Thanks for this useful video. It’s a great pity the pronunciation of most of the keywords, especially the french ones, is not correct, but eventually it’s crispy clear how champagne is made. 👍 In addition, you forgot to mention the “dry” range; if I’m not wrong: 12-17 = extra dry / 17-32 = dry
Very useful video sir.
Explanation is upto the mark.... great
Great explanation 👌
Please make some more videos it is really helpful for us
will do
During the Dosage process, where sugar is added before final bottling, do they add SO2 or some other element to prevent a 3rd fermentation?
Thank you for this video
Nice
thank you very much :)
You're welcome!
Nice description of method but too long.. But in detail.. I liked it
Thanks for liking
Over powered 🔥
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Please put the making process of champagne like it ??
noted
my question is after they disgorge the yeast from the bottle after secondary fermentation and they add more wine and sugar how do they keep that from fermenting any further in the bottle? despite removing most of the yeast i am sure there is residual yeast that will keep eating the added sugar unless that sugar is non fermenting or they also add sulfates and sorbates that they do not talk about,,so do you know if champagne contains sulfate and sorbate?
Yes, the same thing coming in my mind...i think they add but not mentioned over here
@@akankshasingh6994 definitely, they either add these stabilizers or another thing i just thought about is they possibly pasteurize the bottles right after the dosage ,,,unless i am mistaken and there really is very little or no yeast left after such a long period in the bottle to even be able to start fermenting again under high alcohol conditions of 11% or the yeast has pretty much died
Sir Bordeaux 1855 classification explain karo
Thanks for this useful video. It’s a great pity the pronunciation of most of the keywords, especially the french ones, is not correct, but eventually it’s crispy clear how champagne is made. 👍
In addition, you forgot to mention the “dry” range; if I’m not wrong: 12-17 = extra dry / 17-32 = dry
Thanks for appreciating…
it is not French class, thanks for the video.
wanna make my wine