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Old 12-24-2011, 11:13 PM   #1
Nov 2010
Wasilla, Alaska
Posts: 151
Liked 5 Times on 2 Posts

I have been toying with the idea of making a sparkling wine. All the info i have found online suggests using a champagne yeast and bottle conditioning.

I make a Strawberry/Mango wine that i think would be great as a sparkling wine.

So my question is could this wine be made like normal then just forced carbed in the keg like beer. Then bottled with the beer gun. I dont see any reason that it would not work. Not sure how many Vols to carb it to. I was thinking around 3.2 or so. Then i have never tried to bottle beer thats been carbed over 3 Vol.

Does anyone out there do this?

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Old 12-27-2011, 03:14 PM   #2
Azurecybe's Avatar
Jun 2011
Cedar Rapids, IA
Posts: 150
Liked 4 Times on 4 Posts

My understanding is that if you go much over 3 volumes then you should use champagne bottles (stopper/cork and cages) which are meant to hold higher pressures. Regular beer bottles can't take the pressure and may explode.
"Payday came, and with it beer"
- Rudyard Kipling

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Old 12-27-2011, 03:42 PM   #3
Registered User
Jul 2009
Keller, Texas
Posts: 4,882
Liked 254 Times on 196 Posts

Sparkling wine must be carbed well above 3.2. Some hefeweizens are carbed to 5 vol.

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