Question in regards to sparkling wine

[Dantheman]

Hey guys so I have a Fwk Grenache rose in bulk, out of curiosity if I wanted to try and make a couple of sparkling rose can it be done if I already followed the instructions that came with the kit and added all the additives? And if so what would be the best time line and procedure to follow?

 

[cmason1957]

If you added the potassium sorbate that came with the kit getting a secondary fermentation to happen is a long-shot. However, you can probably use a sodastream or force CO2 into the liquid, but I got nothing to help with doing either of those things.

 

[JustJoe]

I want to make a sparkling wine. I have champagne bottles and corks and the wine is fermenting. I plan to ferment it dry then add sugar and bottle it. Is there any guideline for how much sugar to add?

 

[BarrelMonkey]

I want to make a sparkling wine. I have champagne bottles and corks and the wine is fermenting. I plan to ferment it dry then add sugar and bottle it. Is there any guideline for how much sugar to add?

Check out this thread for some detailed discussion and references. As a rule, 4g/L sugar gives you ~1atm (15psi) pressure. The maximum you should add is about 25g/L; if this is your first sparkling wine I would suggest aiming a bit lower than that, say 16-20g/L.

Some useful discussion in this thread too.

Are you planning on aging the base wine at all before sugaring up and bottling? And will you do a secondary fermentation (ie add more yeast culture) when you add the sugar? If you're hoping to use the yeast from your primary (ie add sugar and bottle immediately after primary fermentation), bear in mind that (a) 'fermented dry' often still has some residual sugar and (b) you're likely to have some dissolved CO2 in the wine which will also contribute to carbonation/pressure in the bottle. All the more reason to use caution when picking a sugar addition level...

 

[JustJoe]

Thanks, that answered all of my questions.

 

[Sailor323]

I want to make a sparkling wine. I have champagne bottles and corks and the wine is fermenting. I plan to ferment it dry then add sugar and bottle it. Is there any guideline for how much sugar to add?

Roughly 17 g/liter. Here's a good resource. https://vinosigns.dk/.../2018/09/Making-Sparkling-Wine.pdf

 

[Tripled92]

I want to make a sparkling wine. I have champagne bottles and corks and the wine is fermenting. I plan to ferment it dry then add sugar and bottle it. Is there any guideline for how much sugar to add?

For your corks do you have the correct corks? And Italian floor corker?

 

[JustJoe]

For your corks do you have the correct corks? And Italian floor corker?

yes and yes

 

[BarrelMonkey]

You may know this already but the standard Italian floor corker is not compatible with champagne corks; there is a separate champagne corker (which doesn't work with standard corks):

https://morewinemaking.com/products/ferrari-italian-floor-corker-1.html
https://morewinemaking.com/products/champagne-corker-italian-floor-ferrari.html