Sparkle mix, Pinot Noir and which chard?

[Coaster]

I am working up the nerve to try a sparkling wine. I am going to make a 50/50 blend with the OYC Pinot Noir (already have) and a chard. The question is, "What chard to use?" I am thinking this - Sonoma Dry Creek Valley Unwooded Chardonnay.Also, if I use 1 gal from each kit and rack the remaining wine into 5 gal carboys can I letthem sit without the Sorbat and K-Meta (in case I want to make more)?


I bought some Sparkle Tops that were discussed here a while back to see how they work too.


EDIT: This might have been more appropriate for the kit forum.Edited by: Coaster

 

[NorthernWinos]

Sure you can blend finished wines to make **Sparkling** Wine...just don't add Sorbate...and rinse the Sulfite off of all things that you sanitized....Prime the wine with sugar and yeast, then bottle.

As for the remaining wine, you would have to have it under airlock for about 2 months before you can dégorge one of the bottled **Sparkling** wines to see if you like it....then proceed with what ever you decided.

 

[Coaster]

As for the remaining wine, you would have to have it under airlock for about 2 months before you can dégorge one of the bottled **Sparkling** wines to see if you like it....then proceed with what ever you decided.

I am going to make the kits at the same time so they are at the same step each step of the way.


So it would be ok to rack off the lees, pull off ~1 gal each to mix, and place the other 5 gals under airlock with out K-Meta and Sorbate (how long can you store in bulk - 5 gals carboy - with out extra k-meta and sorbat)?

 

[Coaster]

Does anyone know the expected ABV and acid of the OYC Pinot Noir and the Sonoma Dry Creek Valley Unwooded Chardonnay?


The article I am using suggests that a 11%-12% with .8 to 1.1 is the best base for sparkling.Edited by: Coaster

 

[masta]

I have not made either kit but based on the fact they are Estate kits I would say the starting SG will be the 1.090-1.100 range producing a ABV of 12.5%-14%

 

[Coaster]

Here's an idea I had, feedback welcome.


What if I fermented the Pinot and the Chard with encapsulated yeast down to say 1.000 (each)and then pulled the yeast out. I would then blend the wines andthere would be residual sugar in the wine. When the time came to sparkle in the bottle I could just add a small tea bag of encapsulated yeast to finish fermenting in the bottle. The starting ABV% would be around 12% and the finish would be higher.Edited by: Coaster

 

[rshosted]

I would think that the 'encapsulation' would have to have a smaller allowance of .5 micron to keep the yeast enclosed. That would probably create an issue of the juice getting into the capsul. It would probably require presser and would inhibit the yeasts ability to work (pure speculation on my thoughts here).

I would consider this. If you want to not have such a high ABV of that, or at least not raise is more, ferment the wines to about 1.005 SG. (or if mixing 50/50, the newest wine to 1.010). Then refrigerate it when you get to your target SG, mix (while refrigerated), then let it finish dropping sediment while refrigerated. Then pull it out, bottle it with the residual sugar, and bottle. This would allow the wine to finish in the bottle causing it to sparkle and without adding extra sugar or raising the ABV.

 

[Coaster]

The yeast is already encapsulated (there is another post on this subject http://www.finevinewines.com//Wiz/forum/forum_posts.asp?TID=2864). You can buy it that way (but it is very expensive). I don't have the option to cold stabilize at the moment so was hoping the encapsulated yeast might help with wines I was to leave sweet with out back sweetening or to ferment in the bottle. Edited by: Coaster