Hello all!
Long time forum lurker here. My wife and I have been making wine for going on 5 years now and we have just moved on from using juices and kits to whole fruits. Our first attempt (6 gallons of Blueberry) is coming along good so far. We have a total of 4 wines going right now and the wife asked me if we could make sparkling wine.
So I make a trip to the LHBS and buy 12 Grolsch-type 1 litre bottles that the owner states he actually carbs in himself. The wife is interested in trying to carb a bottle or two of each of the wines we have going right now (Apple, Concord, Reisling, Blueberry). So my questions would be as follows:
1. Should I hit the entire batch with priming sugar, bottle what I need and let the whole batch ferment back to dry, then bottle when it's still again?
2. Or, if I prime the whole batch, can I add K-Meta and K-Sorb to the wine I want still so I can back-sweeten it some?
I'm just looking for guidance as this is my first time trying this and I hate wasting wine on experiments! Any tips, pointers, or smacks upside the head to ensure I get this right are welcome.
Thanks to the community here on the boards! 90% of what I know about wine-making I have learned here!
-cheers
Long time forum lurker here. My wife and I have been making wine for going on 5 years now and we have just moved on from using juices and kits to whole fruits. Our first attempt (6 gallons of Blueberry) is coming along good so far. We have a total of 4 wines going right now and the wife asked me if we could make sparkling wine.
So I make a trip to the LHBS and buy 12 Grolsch-type 1 litre bottles that the owner states he actually carbs in himself. The wife is interested in trying to carb a bottle or two of each of the wines we have going right now (Apple, Concord, Reisling, Blueberry). So my questions would be as follows:
1. Should I hit the entire batch with priming sugar, bottle what I need and let the whole batch ferment back to dry, then bottle when it's still again?
2. Or, if I prime the whole batch, can I add K-Meta and K-Sorb to the wine I want still so I can back-sweeten it some?
I'm just looking for guidance as this is my first time trying this and I hate wasting wine on experiments! Any tips, pointers, or smacks upside the head to ensure I get this right are welcome.
Thanks to the community here on the boards! 90% of what I know about wine-making I have learned here!
-cheers