Hi All
I've been brewing beer for 8 months now and am having a go at making wine.
I'm starting with a kit - a Selection Speciale Millenium Sparkling Wine.
From what I've learned from browsing the net is that home made sparkling wines are pretty dry since the bottle fermentation is going to eat up all of the left over sugar (making this a Brut?), however I'm not too fond of dry sparkling wine and prefer the sweeter Sec and Cuvee. I understand I can add lactose at some point to sweeten it up a bit but I have no idea how much.
- Has anyone seen a table showing how much lactose to add to reach the sweetness of Brut, Sec, cuvee etc?
- Has anyone used this technique before and do you have any tips?
- Is this a really bad idea?
- Should I assume that this kit already has some unfermentable sugars added to sweeten it? (there's nothing in the description that suggests it)
Thanks for your help.
Muss
I've been brewing beer for 8 months now and am having a go at making wine.
I'm starting with a kit - a Selection Speciale Millenium Sparkling Wine.
From what I've learned from browsing the net is that home made sparkling wines are pretty dry since the bottle fermentation is going to eat up all of the left over sugar (making this a Brut?), however I'm not too fond of dry sparkling wine and prefer the sweeter Sec and Cuvee. I understand I can add lactose at some point to sweeten it up a bit but I have no idea how much.
- Has anyone seen a table showing how much lactose to add to reach the sweetness of Brut, Sec, cuvee etc?
- Has anyone used this technique before and do you have any tips?
- Is this a really bad idea?
- Should I assume that this kit already has some unfermentable sugars added to sweeten it? (there's nothing in the description that suggests it)
Thanks for your help.
Muss