well presented, i'm doing ciders and using the last method with success but would like to experiment with the champagne one, but i dont know how to freeze just the neck of the bottle
use a glycol solution in a chest freezer, use a pump to circulate the solution so it doesn't separate. place a rack in the freezer so only the necks are submerged in the -10F - 0F solution.
the issue is that gooseberries are around 8 brix, currants are surprisingly around 15; while most cider apples are around 16, and most wine grapes are over 20brix, so the abv will be a bit low (Pure, undiluted currant juice would yield around an 8% wine; while pure gooseberry juice would be around 4%abv). There is a high skin to flesh ratio on most berries as well, so pectin haze can be an issue as well. If you add sugar to berries, you could get a normal strength wine (don't know about how that much sugar will impact flavor however), so yes, it can be done. Good? I guess that's up to you and how the character of currants and gooseberries comes out of fermentation.
Why do some wines made with the Charmet method have a bitterness to them? I only make my homemade wine the traditional way but don’t do the disgorgement at the end because it’s only for my enjoyment.
Great job explaining!
Excellent presentation, very clear and precise! Thanks and congratulations!
Great info. After the disgorgement, how is the 3rd fermentation prevented when adding sugar and how does the sparking wine stay carbonated over time?
Thanks for the information!
Great description!
well presented, i'm doing ciders and using the last method with success but would like to experiment with the champagne one, but i dont know how to freeze just the neck of the bottle
use a glycol solution in a chest freezer, use a pump to circulate the solution so it doesn't separate. place a rack in the freezer so only the necks are submerged in the -10F - 0F solution.
nice explaination
Great great video! Thank you
Excellent !
Thank you! Cheers!
Great video - thank you!
Is it possible to make good sparkling wine from Indian gooseberries as well as black currant??
the issue is that gooseberries are around 8 brix, currants are surprisingly around 15; while most cider apples are around 16, and most wine grapes are over 20brix, so the abv will be a bit low (Pure, undiluted currant juice would yield around an 8% wine; while pure gooseberry juice would be around 4%abv). There is a high skin to flesh ratio on most berries as well, so pectin haze can be an issue as well.
If you add sugar to berries, you could get a normal strength wine (don't know about how that much sugar will impact flavor however), so yes, it can be done. Good? I guess that's up to you and how the character of currants and gooseberries comes out of fermentation.
Why do some wines made with the Charmet method have a bitterness to them? I only make my homemade wine the traditional way but don’t do the disgorgement at the end because it’s only for my enjoyment.
You are so beautiful and cute Ma'am