So I got my champagne corker last week and bottled up my batch of wine. I've been capping some beer off into champagne bottles and figured since I had belgian corks and cages on hand I'd give it a shot. I had sort of planned this for a little while. I had started the riddling process a few weeks ago with plans of giving it a shot. After bottling up all the wine I stuck the beer bottles in the freezer to get the necks frozen. Once I could see ice formation in the neck I took them to my sink popped the cap off which spit out the yeast sediment and then I corked them. The first one I sucked at and now looks like a short fill bottle. The second one I was much better with the process. I was thinking I could age some beers with yeast for a while then disgorge and cork. I think the trick would be to slightly over fill the bottle closer to the neck so you have a proper amount left after disgorging. Then again I could just need more practice.
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