Here's a silly question

[hoppyih]

Haven't made wine in forever, at least 6yrs,. Here's my silly ?. Will this work?, if instead of adding the metabi and kill the yeast, I save the yeast (microbial) and add more sugar and bottle it. Will it carbonate in the bottle and have a kind of/sudo wine cooler??
Or will i just have some sort of ****ty wine,lol, that is sweet as all hell.
Thnks
H

 

[Daze]

so let me get this straight you are wanting to add sugar to the finished wine, and then bottle it so it carbs up??? If so yes that will work. There are to ways to do it: First prime, this means adding just enough sugar to get carbonation but not enough to make the wine sweet in other words dry sparkling wine. The second option is to back-sweeten, bottle carb and then bottle pasteurize. You must pasteurize if you bottle carb with more sugar than is required. In other words if you want it to be sweet and carbonated (like a winecooler) you have to bottle pasteurize to kill the yeast or they will keep eating until the bottles explode. Make sure you use champaign bottles or bear bottles that can handle the extra pressure.


#tag#winecoolers, hard soda, hard lemonade & more