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Old 12-10-2012, 10:16 AM   #11
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To leave residual sugar behind you need to prevent the yeast from getting to it in one way or another. Pasturization can allow you to kill off the yeast in an already carbonated bottle, there are several members who do it on a regular basis.

You need to keep in mind that samples are your friend with that method. Samples that can be opened to guage sweetness and carbonation level. That can mean several bottles and I know you were only planning on making a small ammount. Just keep that in mind!

Also, please be VERY careful when heating a bottle with a Campagne level of carbonation...


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Old 12-11-2012, 06:39 PM   #12
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I was going to make them in beer bottles so waste will be minimum. What is better pasteurization on stove top or oven?


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Old 12-11-2012, 08:36 PM   #13
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Not sure, but i'd guess stovetop. Its not a method I use for my brews. I prefer to either force carb or just leave it as a dry sparkling.
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Old 12-11-2012, 08:39 PM   #14
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Quote:
Originally Posted by WilliamSlayer View Post
Not sure, but i'd guess stovetop. Its not a method I use for my brews. I prefer to either force carb or just leave it as a dry sparkling.
Me too. "Sweet" and "Champagne level carbonation" scream "Bottle Bombs!" to me. I would approach with extreme caution!
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Old 12-12-2012, 01:19 PM   #15
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How much carbonation is needed? I was just going to carbonate it the same way I carbonate beer then put the bottles in the oven at 190 for 60 mins to pasteurize...
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Old 12-12-2012, 01:32 PM   #16
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Is there a nonfermentable sugar I can use to sweeten the champagne?
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Old 12-12-2012, 02:16 PM   #17
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Champagne typically is carbonated to 4 atmospheres, or about twice as much as a beer. Its not a bad thought to only carb up to about 2 to 2 1/2 atmospheres like a beer. That would be safer!

As for non-fermentable sugars. There are some wine conditioners available at your LHBS, or I have read of some folks using Splenda like products.


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