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Old 07-09-2013, 10:57 PM   #21
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How would you carb up to champagne levels? I was just gonna corn sugar it at bottling like I've done my beers, but the recipe is called a champagne mead



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Old 07-10-2013, 10:33 AM   #22
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How would you carb up to champagne levels? I was just gonna corn sugar it at bottling like I've done my beers, but the recipe is called a champagne mead
Dry to 14% ABV then either chilling and force carb or methode champenoise


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Old 07-11-2013, 04:27 AM   #23
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What's method champenoise?

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Old 07-11-2013, 03:26 PM   #24
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What's method champenoise?
Mr Google is your friend......he can explain it better than me.....
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Old 07-11-2013, 07:24 PM   #25
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Mr Google is your friend......he can explain it better than me.....
An he provides some results with pretty backgrounds, like this one:
http://www.domaine-ste-michelle.com/101/methodechampenoise.html

Anyone else think "look it up" should be standard, now that Oi don't have to lug 40# books around or go to the library?
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Old 07-12-2013, 04:30 AM   #26
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I looked it up as soon as i asked him what it meant, fatblokes just been adding a lot to this thread and I wanted to see what else i could get out of him, you can't find everything on the internet

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Old 07-12-2013, 04:45 AM   #27
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lol, yep, had the same blow off with apple/cherry in a gallon jug... added nutrient after 10 days in primary...good thing it was in the sink!

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Old 07-12-2013, 04:54 AM   #28
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Am i right to believe method champonise is pretty much making your drink sparking with in bottle fermentation?

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Old 07-12-2013, 09:07 AM   #29
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Am i right to believe method champonise is pretty much making your drink sparking with in bottle fermentation?
Yes.
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Old 07-12-2013, 07:02 PM   #30
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Am i right to believe method champonise is pretty much making your drink sparking with in bottle fermentation?
Not really, thats just bottle conditioning. Method Champenoise is bottle conditioning, aging for a decent amount of time on the lees (yeast) and then a tedious process called riddling where the bottles are kept at a 45 degree angle neck down and are turned slightly each day. Also the angle is slowly increased. This lets all the yeast sediment get trapped in the neck. Then the bottles are dipped in liquid nitrogen so that the sediment is frozen into a solid plug. The bottle is then uncapped the pressure forces out the frozen sediment and the bottle is corked with a champagne cork.

This process is what gives Champagne and Cava and other fine sparkling wines their tiny bubbles and their clarity, as opposed to simple bottle conditioning


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