Why would one ferment Champaign in bottles ? Why not do the secondary in a carboy instead? When the yeast has settled add the sugar to each bottle them fill and cap? I’m curious if one would have to add more yeast to bottle condition?
doing it your way will have the wine continue to ferment in the bottle and turn to beer tasting instead of a sweeter sparkling wine ,no you dont need to add more yeast to the bottle because there is enough residual yeast in suspension in the wine in the bottle but what they fail to mention in this video is that after they remove most of the yeast by disgorging they add more sugar to the bottle but also sulfites and sorbates that kill the yeast and keep it from fermenting in the bottle this way you are left with a product that keeps it's sweetness and carbonation
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you dont explain how the wine will not continue to ferment after adding the dosage?? but we know they simply do not want to talk about use of sulfites and sorbates
