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Sparkling Wine

Discussion in 'The GC 'Buttery'' started by Scrungee, Jul 5, 2017.

  1. Scrungee

    Scrungee Well known for it

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    Been sorting through my recently emptied sparkling wine bottles (used for pasteurised juices and closed with 29mm crown caps) for 'full weight' ones, 888g or more, as naturally conditioned fizzy stuff creates far more pressure than the artificially carbonated stuff.

    Found 30 so far, but an initial 5 cases of fizzy stuff will do for now, although I do still have over 60 unused Condessa 'Sparkle Tops' (@Zigs will probably remember them) that eliminate the need for undercaps and messy disgorging

    sparkletops.jpg
     
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    • Phil A

      Phil A Guest

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      They were brilliant, don't think I got any left now.

      Last thing I made with them was elderberry champagne, had pink froth :Wino:
       
    • Scrungee

      Scrungee Well known for it

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      I believe if anything's any good, and might get changed/discontinued, then stockpile them, so when I realised they were being discontinued I bought up a substantial amount of what was available in local HB shops or online, think what I paid worked out between 50p and 75p per top, as some suppliers were selling them off at knock down prices. Even if they can't be reused, that's sparkling wine for around £1/bottle.
       
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        Last edited: Jul 5, 2017
      • Scrungee

        Scrungee Well known for it

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        Got my EC1118 yeast starter on yesterday, have divided it up/topped up today as then 1 sachet will make my first gallon of sparkling plus another 6 galls of cider (might divide again and put 2 galls on for sparking stuff).

        I'm trying a sparkling version of quick fermenting/maturing 'Easy White', hoping to have drinkable fizzy stuff in about 6 weeks. The still version I pitched the yeast in 22 days ago tastes great already, but I'm allowing some extra time for bottle conditioning (carbonation), remuage (riddling), etc.

        Allthough not normally necessary with most still homebrew wines, as it can be added at a later stage, I've sulphited the pasteurised juices being used (as there wont be a chance to use spoilage inhibiting sulphite later on) 24 hours before the yeast starter will be added.

        Looking forward to my 50p/bottle 'bubbly'.
         
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        • Phil A

          Phil A Guest

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          Winner of this weeks GC word of the week is Scrunge with...

           
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