2018 - Disgorging 2017 Sparkling Merlot Rosé
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- เผยแพร่เมื่อ 15 มี.ค. 2018
- Chris Missick, winemaker for Bellangelo, discusses this delicious wine.
In 2017, we undertook 5 different sparkling projects at the winery. From our traditional Chardonnay based "Champagne" style sparkling, to a Merlot Rosé , Red Merlot, Gewurztraminer, and Riesling in a style we are calling the "Modern Method," lots of bubbles will be ready for enjoyment over the next few years. In this video, we detail disgorging the Rosé we produced in 2017.
For our process, we enlist a hands on approach to every step of the sparkling process.
As we describe it, the "modern method" seeks a slightly more phenolic style of sparkling wine than we are used to with traditional method sparkling wines, while providing a cleaner and more consistent style of sparkling wine than one usually finds with Pet Nat. We produce a still wine, stop it with residual sugar remaining, crossflow the wine, and then return the residual sugar of the wine to 24 g/L. Being the Finger Lakes, without chaptalization, most wines fermented to dryness will have a potential alcohol of 11%, so stopping a little early and restarting the fermentation at 24 g/L residual sugar will still result in a sparkling wine that is less than 12% alc. Rounder, fuller, and focused on younger drinking than our other bubbly wines, this is the perfect method for Cremant style wines in the Finger Lakes.
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So cool! Thank you. I was really looking for a way to do this at home. Pretty fun!
Hi Chris, how did you guys build the riddling racks? The "real" racks are just so stupidly expensive...
Why are the employees not wearing gloves while working with these bottles? The color of this wine is beautiful btw, I really want to try some.
Hi, I am attempting to make sparkling wine. Would you be able to explain more how the dosage is made? I am aware it is a mix of wine and cane sugar. However how are you able to measure that you are putting less than 12g/l in a bottle (for brut). The dosage mixture has to be of a higher volume since it would be diluted down once you are topping the disgorged bottle of wine. Is there a sort of formula or sort of method you adopt when making dosage. Thanks
Hi Abner, sorry for the long delay in answering. Dosage trials and additions are where you get to do some math. My first step is to determine the sweetness level we would like to add. This is done with standard lab trials using 100 ml sample of the base wine, and adding your concentrate in specified doses. Once we know we want to add, say 5 g of sugar per liter, I create a concentrated sugar/wine solution. I base my concentrate on creating the smallest possible dosage addition rate - generally targeted at 5-10 ml of dosage solution. The more you want (or need) to sweeten your base sparkling wine, the more the targeted dosage will have to increase because the concentration of the sugar will get too high to actually make its way into solution. The highest dosage I've even made was 25 g/L to a very acidic Chardonnay, and even this was managed with a 15 ml dosage. For me, the concentration of the sugar to wine solution is not necessarily always the same as it is based on the targeted sweetness level. I'll try making a video in the next few months to lay out exactly how we determine dosage, and how we prepare the solution.
Great video!
Q1: After disgorging, when adding sugar to the dosage - will this cause a 3rd fermentation in the bottle, or does disgorging prevent the wine from fermenting again?
Q2: After topping off, how does the sparkling wine keep its carbonation and how long will the sparkling wine stay carbonated?
1. Sorry for the delay! Theoretically, if you do no disgorge all of the yeast after the bottle ferment, expose it to the air for too long, or have unclean practices or unsound wine in bottle... and then add sugar, a third fermentation could occur. The thing to to keep in mind is this - it would be a fairly inhospitable place for a fermentation to take place at this point. The primary fermentation will have consumed the available yeast nutrients (i.e. Nitrogen), the alcohol should be stable at between 11.5-12.5% for a great sparkling wine, and the pressure will create additional stress on yeast. The best way to mitigate it, is to add around 30-45 ppm of Potassium Metabisulfate (KMbS or sulfur) to each bottle if you are really concerned or want to age it for a bit.
2. The sparkling wine will keep its carbonation as long as you reapply a crown cap, or cork the bottle with a champagne cork and wire hood. I generally recommend you enjoy them over 2-3 years once they are no longer in tirage, but I have tasted aged sparkling that hass been disgorged 30 years prior. NEVER use standard bottles for champagne style wines, they will explode.
At min 0:51 thermometer shows minus 15. Is this Centigrade or Fahrenheit? Thanks
centigrade, must be -15 to -22
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How did they perform this neck freezing disgorging in the olden days? I assume they wouldn’t have access to ice.
You can disgorge without freezing the neck, your loss of wine is just higher. I'm going out on a limb here, but traditionally sparkling wine was made in cold climates. It is also best to disgorge in winter months when it is colder and you can get the wine colder. The colder the bottle, the less CO2 loss. In these cold climates, ice would be available all winter, and you can accomplish similar results (though not as cold) with rock salt and ice water. Even so, most places had ice houses, where ice would be brought in via lakes or unfrozen rivers and stored for use in warmer months.
Hello, what product you used to freeze the necks @ -15 C ?
Hi Paulo - We produce high proof alcohol from wines we have made, and end up with a spirit that is around 90% ABV. The high proof has a freezing point greater than -90 degrees Celsius. We then add dry ice, which is around -100 degrees celsius. In about 7 minutes, the temperature of the high proof is around -20 degrees Celsius, which is right around the perfect temperature for freezing the necks. Though you can get the solution colder, you want to keep the solution between -15 and -22 degrees celsius. Much colder, and with the neck in the solution for too long, may cause the neck to freeze into a solid block and cause the ice plug to be jammed until it melts a bit. You can order commercial dry ice, but that gets expensive. We make dry ice using a liquid CO2 tank and the Scilogex DILVAC Dry-Ice Maker. Are you a winemaker Paulo?
Nice idea, I will try the same process in my cellar. I hope too can maked. Thanks for your good idea. 😉
@@MissickCellars How long do you leave each bottle in the solution to freeze before disgorging? Also, where did you get your riddling racks? They look so much easier to work with than regular riddling racks made from only wood!
@@RunFreeRyan I made the riddling racks from hog fencing and creating a box with pressure treated lumber. I put hinges on it and use turnbuckles to keep the grid tight. We eyeball the freezing, but generally about 5-10 minutes. Just don't let the solution get colder than -22 C, otherwise, the neck will freeze with too much ice and not disgorge properly.
@@RunFreeRyan Hi Ryan. Sorry for the delay. I built the racks out of hog fencing and lumber. Putting them on pallets ensures easy storage, and the ability to move them outside overnight in the winter to really chill the wine down before disgorging. The length of time in the coolers depends upon the temperature solution. At -20 C, it should start within 5 minutes, and then run continuously by working down the grid in the cooler and adding more wine bottles. You will need to periodically add dry ice. Be sure not to get the solution too cold. It can cause the ice plug to become frozen solid, and there will be some delay in the ice plug popping out.