Well . . . . . roughly 1gm per gallon of wine, but I don't add yeast directly into the bottle, but rather "build up" the yeast over a period of about 2 weeks, a process that consists of gradually adding wine and sugar to the yeast to get it accustomed to the high alcohol environment. Then add this culture to the sugared base wine prior to the secondary fermentation bottling
Great questions. The base wine should be dry. Use as little bisulfite as you can tolerate and still have a sound wine, less then 20-40 ppm if possible. You'll want to build up the yeast so it'll tolerate the nasty environment inside the bottle. 4gm table sugar per liter per atmosphere (target 3-4 atmospheres) will carbonate the wine. I use Everclear since vodka will freeze. The mix depends on the container but you'll want about 3" of alcohol-dry ice slurry. A pound will do about one case.
I have a few questions if you wouldn't mind sharing with me. What gravity reading should I have when adding the Champagne yeast. Secondly, what ratio of dry ice/alcohol would I use for disgorgement? Your video was, for me, the best all around explanation of disgorgement on a home scale. I really appreciate the fact that you have a hands on procedure. I wish I could order some online but unfortunately the state I live in won't allow that.
Well . . . . . roughly 1gm per gallon of wine, but I don't add yeast directly into the bottle, but rather "build up" the yeast over a period of about 2 weeks, a process that consists of gradually adding wine and sugar to the yeast to get it accustomed to the high alcohol environment. Then add this culture to the sugared base wine prior to the secondary fermentation bottling
CaneloHills 11 months ago
Thank you for posting this! I have one question. How much yeast do you add per bottle during sendonary fermentation?
jay22nup 11 months ago
Great questions. The base wine should be dry. Use as little bisulfite as you can tolerate and still have a sound wine, less then 20-40 ppm if possible. You'll want to build up the yeast so it'll tolerate the nasty environment inside the bottle. 4gm table sugar per liter per atmosphere (target 3-4 atmospheres) will carbonate the wine. I use Everclear since vodka will freeze. The mix depends on the container but you'll want about 3" of alcohol-dry ice slurry. A pound will do about one case.
CaneloHills 1 year ago
@CaneloHills Thank you very much for your info. I am very excited to transform my Strawberry wine into a spakle. Cheers!
peakrider74 1 year ago
I have a few questions if you wouldn't mind sharing with me. What gravity reading should I have when adding the Champagne yeast. Secondly, what ratio of dry ice/alcohol would I use for disgorgement? Your video was, for me, the best all around explanation of disgorgement on a home scale. I really appreciate the fact that you have a hands on procedure. I wish I could order some online but unfortunately the state I live in won't allow that.
peakrider74 1 year ago
oh its good
MultiSmdg 1 year ago