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Old 11-07-2012, 03:59 PM   #11
clengman
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Oct 2012
Pittsburgh, PA
Posts: 34

This thread peaked my curiosity because I have wondered recently about commercial sweet white and pink wines that have a tiny bit of effervescence when opened. It generally seems like a good thing to me. I wondered how that could be accomplished at home.

 
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Old 11-07-2012, 06:07 PM   #12
saramc
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Feb 2011
suburb of Louisville, KY
Posts: 1,743
Liked 168 Times on 152 Posts


The plum wine could have gone thru a MLF, though if you stabilized both dry and sweet versions that would be unlikely.

You said only the dry version of finished wine is sparkling? Was that stabilized with k-meta plus sorbate?
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