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Old 04-11-2012, 02:19 AM   #1
LuiInIdaho
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Default What did I do wrong; I would like to do it again.

The other night we opened a bottle of homemade wine - a rhubarb wine. It had a clear color and a little sediment in the bottle. When we opened the bottle, it popped like a champagne. When we poured it into a glass, it had the effervescence of a sparkling wine. I was pleasantly surprised that we had created a rhubarb sparkling wine with a great color and flavor. Is it normal to add campden tablets (or another stabilizer) at bottling time? I don't recall doing any of this. Any way, the bit of yeast sediment was easy to put up with given that we got a sparkling wine. Also, if we try to do this again, would it be recommended to use champagne bottles and wire cork hoods?

Thanks in advance for your help. mark

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Old 04-11-2012, 02:22 AM   #2
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Originally Posted by LuiInIdaho
The other night we opened a bottle of homemade wine - a rhubarb wine. It had a clear color and a little sediment in the bottle. When we opened the bottle, it popped like a champagne. When we poured it into a glass, it had the effervescence of a sparkling wine. I was pleasantly surprised that we had created a rhubarb sparkling wine with a great color and flavor. Is it normal to add campden tablets (or another stabilizer) at bottling time? I don't recall doing any of this. Any way, the bit of yeast sediment was easy to put up with given that we got a sparkling wine. Also, if we try to do this again, would it be recommended to use champagne bottles and wire cork hoods?

Thanks in advance for your help. mark
I'm not up on my winemaking tech. If you want sweet wine you would have to stabilize to back sweeten. Definitely use champagne bottles with hoods if you are aiming for sparkling.
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Old 04-11-2012, 02:31 AM   #3
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you bottled wine that wasn't quite done fermenting. to recreat prolly best to let it ferment dry then add some priming surgar and bottle in champagne or beer bottles

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Old 04-11-2012, 02:46 AM   #4
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Sparkling apple cider bottles work well also. You just need a bench capper to cap them properly.

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Old 04-11-2012, 08:39 AM   #5
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you bottled wine that wasn't quite done fermenting. to recreat prolly best to let it ferment dry then add some priming surgar and bottle in champagne or beer bottles
This.
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