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Thank you. This is the first I'm hearing of "bubble structure". However, I would think that if a bottle using the traditional methods and a bottle using forced carb sat for long enough (but the same volume of CO2), the bubbles would be the same... but, again, I've never heard of bubble...

So it sounds like the issue isn't directly flavor-related, but more in terms of the process of carbonating. I was going to say, force carbonation seems like the way to go. You could let your wine ferment/age in whatever container you want and then transfer to a pressure vessel for a few weeks...

Thanks for all the great info ladies and gents. To answer crushday, I'm not currently bottling. I have a 4-tap setup at home for my cider and when I need to take it to-go, I either bring a PET growler or the entire corny keg. Seems like a sturdy corker and some #9 corks are in my future. Now...

Greetings, I'm new here. Do most of you use upcycled commercial wine bottles for bottling your wine? If so, how consistent are the openings of the bottles? Do you need to have a bunch of different cork sizes? Thanks

Greetings, Wine Making Talk community. I'm a long-time lurker but first-time poster and I've been making only cider up to this point (past two years) but interested in branching out. I read an old post saying that good sparkling wine is more difficult to make than still wine. Why is this...