Originally Posted by dummkauf
I'm assuming that most sparking wines(champagne), as well as sparkling mead are dry, as having a sweet wine it would be impossible to bottle condition without exploding the bottle. By letting the yeast ferment out all the sugar you could prime and bottle and let it condition without causing the bottles to explode.
Is it possible to get a sparking sweet mead by force carbing in a keg, and then using a beer gun to bottle?
I'm planning to do some sparkling mead champagne-style in the future, just for the sake of doing it.
Now the champagne houses do a complicated process after secondary fermentation in bottle to get all the yeast into the neck of the bottle, then freeze the neck, open the bottle and the pressure shoots out the yeast cake. After this they stop the wine flow as quick as possible but they do lose some 50-100ml of volume in this step.
The missing wine is replaced with some sort of syrup (exact ingredients is a secret) which among other things, sweetens the champagne. Now the champagne is ready to drink but is often aged still more.
Now what I don't understand about this step is why this step doesn't start a tertiary fermentation, but apparently it doesn't. Does anyone know for sure? The only things I can think of are that either the added syrup includes stabilizers or the wait between bottling and de-gorging is so long (typically 15-18 months) that the old yeast has no life in it to restart fermentation.