dazza001
Member
Hello Everyone, I was wondering about carbonation in brewing.
My understanding is that to obtain a carbonated drink you need to add sugar when it is time to put the brew in a bottle and it undergoes a secondary fermentation that creates the carbon dioxide to create the fizz in the drink.
I have done this on my homebrews before to good effect, however a small ammount of sediment is always left at the bottom of the bottle, but it does produce a fizzy drink and I just carefully pour the drink so as not to disturb the sediment.
Anyway, I have been looking at wine recipies and I noticed that when it is time for the brew to be bottled it recommends putting a fermentation stopper or wine stabiliser into the bottle to stop the secondary fermentation happening.
This got me thinking though, If I wanted to make a fizzy drink such as a sparkling white wine, how would I get the CO2 into it, without making it ferment again?
Thanks in advance of your replies.
My understanding is that to obtain a carbonated drink you need to add sugar when it is time to put the brew in a bottle and it undergoes a secondary fermentation that creates the carbon dioxide to create the fizz in the drink.
I have done this on my homebrews before to good effect, however a small ammount of sediment is always left at the bottom of the bottle, but it does produce a fizzy drink and I just carefully pour the drink so as not to disturb the sediment.
Anyway, I have been looking at wine recipies and I noticed that when it is time for the brew to be bottled it recommends putting a fermentation stopper or wine stabiliser into the bottle to stop the secondary fermentation happening.
This got me thinking though, If I wanted to make a fizzy drink such as a sparkling white wine, how would I get the CO2 into it, without making it ferment again?
Thanks in advance of your replies.