How can you be sure all the yeast are gone? I really want to try this at home, but I fear it will re ferment when adding dosage. Could I make a dosage with sulfites/sorbate to make it more safe for homebrew level? Another quick question, how much pressure can champagne bottle handle? I read about making sparkling wine by cheating with keg and then you use 40psi at 2-3 degreee C, which is around 5.5vol of Co2.
Ola Muito legal seu processo, gostaria de saber porque usa tampinha de metal,e gostaria de saber onde comprou o dosador de licor de expedição (açucar)e o revervatorio de inox é so para completar o liquido(volume), ele contem pressao.. Martinho Cantú Brasil
Hi Martin, thanks for your interest, the liqueur doser was bought from a laboratory company. I think it is made by brand, They are called bottle top dispensers. That is right, the topping tank is not pressurised. I made it up from an old filling head. The bottles are finished with a crown cap because it is easier than cork and no cork taint. I hope this was helpful. Cheers.
@@m3r1s3 Hi, very impressed about the thoughtful craft of degorging and filing, congratulations! Can you briefly describe the filling container in the wooden rack, would like to make/purchase it too. Possibly also type of freezer you use. Santé from Belgium.
I spoke about disgorgement in my first ever TH-cam video, and it is so amazing to actually SEE the actual process
I would really be interested to know if you add any yeast and how much sugar you add for the bottle fermentation.
The topping off is done with just gravity filling and not pressurized?
How can you be sure all the yeast are gone? I really want to try this at home, but I fear it will re ferment when adding dosage. Could I make a dosage with sulfites/sorbate to make it more safe for homebrew level? Another quick question, how much pressure can champagne bottle handle? I read about making sparkling wine by cheating with keg and then you use 40psi at 2-3 degreee C, which is around 5.5vol of Co2.
Hey i would like to know what you add before topping?
What is the bottle filler on the top called? Thumbs up for a great video 👍
Hi, i want to know why the bottle in the fridge don't freeze. what is in the fringe?
I'm just curious, he added Dosage, but why did not add CO2 gas?
There is plenty left in the liquid. Chilling the bottle helps to keep the CO2 dissolved. Yes, some CO2 is lost but the amount is not critical.
Ola
Muito legal seu processo, gostaria de saber porque usa tampinha de metal,e gostaria de saber onde comprou o dosador de licor de expedição (açucar)e o revervatorio de inox é so para completar o liquido(volume), ele contem pressao..
Martinho Cantú
Brasil
Hi Martin, thanks for your interest, the liqueur doser was bought from a laboratory company. I think it is made by brand, They are called bottle top dispensers. That is right, the topping tank is not pressurised. I made it up from an old filling head. The bottles are finished with a crown cap because it is easier than cork and no cork taint. I hope this was helpful. Cheers.
Greenleaf Wines ola, teria um e mail para se comunicar...
Martinho Cantú
@@m3r1s3 Hi, very impressed about the thoughtful craft of degorging and filing, congratulations! Can you briefly describe the filling container in the wooden rack, would like to make/purchase it too. Possibly also type of freezer you use. Santé from Belgium.
Hello!