I am currently in the primary fermentation stage with a vintners reserve Pinot Noir kit. I want to make this a sparkling wine. I will not be adding any preservative or yeast inhibitors.
What do you think would be a better option what it comes to making it sparkle
a. Bottle as normal with some priming sugar. Hoping the residual yeast will add enough carbonation
b. Finish the fermentation as normal, wait until and wine is complete still (about a month). And then add Champagne yeast + sugar and bottle immediately. This seems to be the most popular method but I am a bit nervous with using 2 different kind of yeast and fermenting twice.
What do you think?