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Old 03-21-2006, 12:35 AM   #11
autoferret
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Nov 2005
Orlando, FL
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I would love the recipe. But i'm leaning more toward a Saison.

So it looks like u will have to do champagne corks held w/ wire cages. Just need to figure out how to get them into the bottle now...
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Old 03-21-2006, 05:21 PM   #12
80/-
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Feb 2005
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The french store the bottles at an angle, with the neck downawards and use a "bump and turn" method when aging champagne to ensure that the yeast sediment from the fermentation in the bottle works its way down to settle on the cork/cap.

They then freeze the champagne in the neck of the bottle using a glycol bath, remove the cork/cap and yeast plug and then re-cork.

Sounds like a lot of work but it may be worth it of you are willing to put the work in. The other option may be to use a similar method but to bump and turn in such a way that the yeast works its way down the bottle, whilst the cork is kept wet by the beer

HTH

80/-
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Old 03-21-2006, 05:45 PM   #13
m_f
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Jan 2006
Lansing, Michigan
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Quote:
Originally Posted by 80/-
The french store the bottles at an angle, with the neck downawards and use a "bump and turn" method when aging champagne to ensure that the yeast sediment from the fermentation in the bottle works its way down to settle on the cork/cap.

They then freeze the champagne in the neck of the bottle using a glycol bath, remove the cork/cap and yeast plug and then re-cork.

Sounds like a lot of work but it may be worth it of you are willing to put the work in. The other option may be to use a similar method but to bump and turn in such a way that the yeast works its way down the bottle, whilst the cork is kept wet by the beer

HTH

80/-
right on!
a link with a detail of the champenoise method applied to mead...
http://www.meadmadecomplicated.org/m...sparkling.html

and it is a lot of work too!

 
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Old 03-22-2006, 08:22 PM   #14
cowain
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Aug 2005
Little Rock, AR
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any winemakers out there have an opinion on soaking corks or not prior to bottling? I think I saw a thread by Loungelizard where he said not to.

 
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Old 03-23-2006, 03:04 AM   #15
Lounge Lizard
 
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Nov 2005
Texas
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Quote:
Originally Posted by cowain
any winemakers out there have an opinion on soaking corks or not prior to bottling? I think I saw a thread by Loungelizard where he said not to.

Tim Vandergriff of Winexpert fame says it is always the wrong thing to do. I don't know one way or the other, especially when it comes to synthetic corks like I plan on using. I don't see how a quick dip in One Step could hurt anything when using them. Here is the thread that you were referring to.

http://www.homebrewtalk.com/showthread.php?t=6736

 
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Old 03-23-2006, 05:49 PM   #16
cowain
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Aug 2005
Little Rock, AR
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Thanks man. I think I'll probably give them a quick dip in some boiled and then chilled water or something like that.

 
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