Hey everyone, this is my first post here, but I've been reading for a little while.
I've made two one-gallon batches of wine and now I'm making my first five-gallon batch (white wine). I want to make a few bottles of sparkling wine. My local brew store has the proper bottles and recommended capping instead of corking.
My question is: if I use a liquid yeast to carbonate, would I need to freeze and deplug them, and would pressure continue to build until the bottles exploaded? Any advice at all is much appreciated!