I made a semi dry Traminette last year. I did not intend to make sparkling wine. Some turned out as intended, but some ended up sparkling. The good news was that some of the sparkling turned out great. The bad news was that a few bottles popped their corks, but not all. Everyone loved the sparkling Traminette. I did bottle some into a few beer EZ cork bottles. They were able to handle the pressure.
So, does anyone have a suggestion as to how much sugar per gallon I can add to a batch of dry wine before bottling into those Thick, swinging cap EZ bottles to get some bubbles?
So, does anyone have a suggestion as to how much sugar per gallon I can add to a batch of dry wine before bottling into those Thick, swinging cap EZ bottles to get some bubbles?