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Disgorging

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No_Cool_Name

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I posted this in the cider section, but since this is a wine making method and will most likely get more views here, I went ahead and posted twice.


I am going to make some apple cider. I want to purge the bottle similar to champagne after secondary (disgorging)to remove the lees,dregs or yeast in the neck of the bottle. As far as I have read, the loss from the yeast purge is toped off with anything from cognac to more cider and/or sugar, then capped. However, if more sugar in any form is added, more yeast will grow. I have heard of both pasteurization and adding metabisulfite or a similar compound to kill off any residual yeast and keep the cider clear. Any thoughts or places to go for advice?
 

ScottT

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I've always just sacraficed the first bottle I disgorge to topping off the others when their done.

What ever you use, don't add anything with additional sugar.
 
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