I made a lot of sparkling wine when I started home brewing. It allowed me to learn how to sanitize, ferment, bottle, and whatnot without needing to spend a ton of money on extract beer kits.
Same! It’s so much easier to get started making simple wine like this and perfect some basic brewing skills if you are nervous about making the jump to beer.
I want to make sparkling wine next summer out of wild pawpaw fruit, watermelon, wild mulberries and peaches. Made some of the best moonshine out of those four fruits combined.
First time brewer here: I just bottled sparkling rose, into regular wine bottles.... I filled 3/4 hoping it will work. I didn't realize bottle types mattered until during bottling process. Any advice on re-bottling in a couple days when I can have champagne bottles delivered?
Hey! Well unfortunately I think the only way to re bottle is to uncork them and carefully transfer them into the champagne bottles, If you have an open bottling bucket you can pour them all into that and then bottle from there. I don't think you are in any danger to keep them in their current bottles for a few day but as soon as you can get them over to champagne bottles its best so you don't have any exploding bottles!
Hello, do you let the wine after bottling in room temprature? Or do you put them into some colder place? (for those 2 weeks) I am afraid of explosion :D So I would put them into the cellar for longer time if it's possible.
We use the same yeast for our white wines but we let them go dry. So they are normally about 14-15% with a final gravity of below 1.000 when they are done. At that ABV do you need to add more yeast as well as the priming sugar to bottle condition? I'm afraid there won't be enough yeast left for the secondary fermentation.
Hello, nice video!! I have 3 questions: Is absolutely necessary to use corn sugar for champagne flavor? Is a good idea to put tea, tannin or something to this homemade champagne? What do you think about semolina champagne, raw wheat wines and fruit champagne (like pineapple-elderflower) that claims to taste like fancy champagne? I’ll wait for your answer because I want to make this recipes because my last EC1118 is going to expire Cheers from 🇲🇽
what should be the S.G. be in the wine for a 75cl champagne bottle prior to corking to make a homemade champagne. I usually prime a bottle with 2 teaspoons of sugar. But I had some wine left over from a gallon demi-john and I have put it in a champagne bottle the S.G. is 1000, is this to high and is it dangerous to bottle with that S.G. hope you can help. kind regards jimmy jones
Thanks! Easiest way I’ve found is to add frozen fruit to a sanitized mesh bag and add it to the fermenter. Give it a few days to ferment out and then bottle as instructed. Or you can always use a flavor extract if you find one you like
I got a blueberry mixed berry wine going rn and bottling an aged 6 month blueberry wine. Once did a sparkling wine with local grown wine grapes Ontario
Just wondering if the temperature stays the same, (20c) when you added the sugar and said to let it sit for a minimum of 2 weeks before bottling? Good video.
Have you ever done "debourrage" at home? Turning the bottle upside-down to have the yeast settle in the neck, freezing the neck and getting rid of the yeast plug.
Question, instead of doing 2 fermentations, couldn't you just do 1 fermentation in a sealed container and you would collect c02 at the same time as creating alcohol? Forgive my ignorance on this matter.
Yeah you could try that. You could call that pressure fermenting. But it won’t get you to full sparkling carbonation. Also would need to figure out how to package it without losing pressure, which if your bottling is near impossible
Yes, I've done this, as well as Grolsch beer bottles, with the integrated ceramic cap. I always store my freshly bottled product in a rubbermaid container with lid on in the basement for a few weeks, just in case of explosion! Although in 15+ years it's happened only once! (which is why I now store it in rubbermaid!)
Ok so question. In theory. I have been obsessed with making dandelion wine. I I applied these same principles could I make my dandelion wine sparkling wine?
Hi Brusho, thanks for shearing the Video, and can i know , if the sugar is added before straining the wine or after, for the 2 fermentation to make the wine stronger?
Yeah that happens but it’s just part of bottle conditioning. Store it cold and upright and it will all sink to bottom and you can get mostly clear wine until the very end. Or look into “champagne dosage”
a hydrometer. it checks the density of your liquid. it doesn't check sugar or alcohol. to calculate the actual ABV, you'll have to use the pre-ferment reading and the post-ferment reading along with a multiplication formula.
Hi and thanks for this video. I’ve been home brewing wine, mead and kombucha for about 9 months now (also beer from extracts). Would love to make sparkling wines and yours sounds easy and amazing. Just one question ... how much priming sugar (corn sugar) to add in secondary fermentation for the one gallon batch? Thanks
Depends on a few factors like temperature during fermentation and final gravity. I recommend checking out the priming sugar calculator I linked in the description, should help you out!
@@Sumankoley510 yeah you can it just doesn't dissolve as easily as dextrose/priming sugar. I would suggest making a simple syrup with the cane sugar first (and cool it down) before adding it.
Before bottling I usually add preservatives(Metasulphite and sorbate) so that yeast dnt activate again or it isn't spoiled due to various reasons just incase. But here it's directly bottled with extra sugar. I M scared to do that.... I mean wine getting spoiled or yeast getting orveractivating... Please guide... thanks...
Adding stabilizers like that inhibit yeast activity and leave you with a still (not sparkling wine). By adding more sugar you are priming the yeast to ferment again in the bottle to force carbonate it and make it fizzy. This is common practice in champagne or other natural sparkling wines. The key is to not add too much sugar so it explodes, so always refer to a priming calculator. Also it shouldn’t spoil too quickly since there is alcohol present. But this is meant more to drink young and not store long term
@TheBruSho, I just finished working at a meadery and picked up a useful tip from the mead maker. If you want to freeze the neck of your bottles, just use rock salt and ice. Make sure to pre-chill the bottles first and only immerse about an inch of the neck into the ice, as breakage can easily happen. I'd love to see you demonstrate this process on your channel! I believe many home brewers could benefit from this technique to reduce yeast in their brews, especially since there aren’t many resources available for mead. Good luck with your channel, and thanks for all the great content! (ThankS for responding BTW!!))
a single 5-gram packet will cover the initial 5 gallons. 15 litres is less than 4 gallons, so you can use 4g and save the remainder in case you need it for security in second fermentation
to sweeten it with fermentable sugar, you may have to go through extra steps of pasteurizing, sweetening, carbonating, and then crashing fermentation before the yeast eats all the sugar. there are specific videos for a lot of situations and methods to do this.
No carbonation is a natural process of fermentation! If you wanted still wine you would need to degas it so all those bubbles go away. But if you want sparkling you just do what I did in this video to make it more bubbly. If you did nothing it might be slightly effervescent but not fully sparkling.
Do you have any tartaric acid that develops at the bottom of the bottles as they age? I'd love to know because I want to make a sparkling wine this fall, and I want to avoid the tartaric acid deposits.
I can’t say that there’s tartaric acid since I didn’t add any, unless it’s already present in the grape juice. But when you bottle condition there will be yeast that settles out at the bottom of the bottle. But just pour carefully and dump that last bit to avoid yeasty pours.
@@TheBruSho I have only used fresh, unpasteurized juice I get from a winery here in NY. So maybe it does not occur with the juice you used. The tartaric acid crystals will develop after some time when its bottled unless you cold stabilize the batch. I learned that when I did my first ever wine batch, and since then I have cold stabilized every batch.
@@mikeleska ahh yes I know that is definitely true using grapes or fresh juice. But I haven’t noticed it with store bought juice. Thanks for the heads up though!
It mostly creates ethanol, which is the prescribed treatment for excess methanol intake (by means of competitive inhibition.), so as long as you don’t separate the two e.g. by distillation there should not be any risk of toxicity
As long as you use quality thick glass, make sure it’s done fermenting, and use a priming calculator you will be fine! I haven’t had any champagne bottles explode
Homemade grape juice, like from home grown grapes? That would be great! Just take a gravity reading of the juice itself from the grapes. And then see if you need to add more sugar to raise the original gravity before fermenting.
