kegged wine - what PSI should I set it for to replicate a sparkling wine?
I kegged my Winexpert Exotic Fruits White Zin on Monday and set the regulator to 6PSI. I prefer the method of setting to roughly serving pressure and let it sit a few days instead of forcing in 30+ PSI and then backing off.
The wine pushes out nice today, but is still flat. Should I kick it up to something more like 10 like my beers? Will I have to worry about foaming like with beer?
Edit: I kicked it up to 10 PSI, and it still doesn't seem to really want to carb much... Not a deal breaker to be honest, but a little disappointing.
Gloucester County Homebrewers
Beer Crafters LHBS (RIP - Store closed 9/09)
1. Slyfox 2008 Dunkelweizen