Well, that was fun!
Took my first stab at disgorgement of my pear champagne...I learned a lesson the first bottle. DONT do it inside. Even while doing in the shower/tub, I still blasted yeast all over the ceiling texture, walls, etc.
Does anyone have any good tips or stories?
I had them upside down in the deep freeze for a 120 mins, neck was forming ice, and I popped the caps, covered as quick as possible, and filled back up with sweetened still wine of the same.
How do you minimize bubble over when adding your dosage? I lost quite a bit that way...
Took my first stab at disgorgement of my pear champagne...I learned a lesson the first bottle. DONT do it inside. Even while doing in the shower/tub, I still blasted yeast all over the ceiling texture, walls, etc.
Does anyone have any good tips or stories?
I had them upside down in the deep freeze for a 120 mins, neck was forming ice, and I popped the caps, covered as quick as possible, and filled back up with sweetened still wine of the same.
How do you minimize bubble over when adding your dosage? I lost quite a bit that way...