Carbonating wine (White)?

[brewew]

I'm at the secound stage of fermenting (2 weeks left) my 2 batches of white wine (liquid concentrate from kit) and was wondering:

- Can I raise the % level sucessfully (however modest) by adding more sugar in the brew at this stage?

- When botteling, can I manage to carbonate the whine in yhr bottles, in order to make it "sparkling wine"? Like one does with beer botteling?

Just thought that would be an interesting "touch" to the excisting recipe. Any thoughts or experiences from you great brew-masters in this forum?

Thanks - I'm learning a lot by reading here, but couldn't find any straightforward info on this special subject.

 

[bdupree]

if you've already added the clearing agents then dont' add anymore sugar. The easiest way to bottle it is to add priming sugar when bottling and just use beer bottles. I do sparkling cider like that. 1oz priming sugar per gallon dissolved in a pint of water. There should still be enough yeast left in there to carbonate.

 

[DoctorCAD]

Most of us are doing everything we can to eliminate any more CO2!

 

[Justibone]

If you add sorbate when you add the bottling sugar it will take longer to carbonate, but it will not have a huge yeast pile at the bottom of the bottle.

Champagne is bottle-carbed, and the way they do it is slowly rotate the bottle for a year to get the yeast to settle on the cork. Then they use either ice-saltwater or liquid nitrogen to rapidly freeze just the cork, pop it out (with the yeast) and then re-cork it in a hurry to keep the carbonation.

Sorbate is easier.

 

[Justibone]

Oh, and if you have a kegging setup...