boxingbanana

Recipes 

Hey All-

I'm planning on taking a hack at making some sparkling wine. I'll use a chardonnay wine kit from wine expert (probably their Eclipse Sonoma Dry Creek because its their only non-oaked kit) and it is listed that the wine should finish at roughly 14% abv. I've read quite a few times that sparkling wines should be kept under 11% because anything higher can severely deter secondary fermentation.

I know that a few yeasts (like Red Star's premier cuvee) have alcohol tolerance up to 18%- so theoretically proper carbonation could be achieved under favorable circumstances- thats certainly my hope, at least.

I am being overly optimistic? I'm definitely open to suggestions, tips, etc- I'd really like this to work out.

Thanks!

WilliamSlayer

Recipes 

Yes, both Red Star and Lalvin have yeast strains that will work. Do you plan on going through the entire champagne process?

boxingbanana

Recipes 

Yeah, I do- I figure I might as well jump in head first and enjoy the experience.

WilliamSlayer

Recipes 

Good luck! I know two guys who have done it, but only once each. I've been told the purging of the yeast plug is very tricky to get right. I hope the experience is an enjoyable one!