3 questions about sparkling wine

brewbucket said:

1) would it be a problem to use 2L soda bottles (that I use for beer) to bottle the sparkling wine? Like bottle material leeching into the wine because of few extra percents of alcohol (7.5% instead beer at 5%)?

2) is disgorging absolutely necessarily or is it possible to pour it carefully without disturbing sediment - just like with naturally carbonated beer?

3) for sweetening shall I:
a) add surgarless sweetener (such as stevia when bottling)
b) top up with stabilizer + sugar solution to the carbonated wine after disgorging?
c) mix with sugar solution when pouring into a glass

I am thinking of doing (b) but kinda afraid what if stabilizer would not work and it would start to ferment again. Also not sure how my disgorging process will look like with the screw cap.

Looking forward for your replies

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WilliamSlayer said:

or use a yeast that leave behind some sweetness as part of its process.

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brewbucket said:

not sure what you mean, please explain

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novalou said:

Meaning use a yeast strain that dies off at a lower alcohol content, resulting in residual sugar.

Usually, at the brew store, they can give you a yeast that will give you a sweet wine.

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