so i was curious how sparkling wine is made i read about the different methods the method i want to try is the sugar to induce fermentation in the bottle method. now i would rather add some unfermented juice instead of just plain sugar. im thinking separate 20 percent before fermentation keep it in the fridge at 35 degrees until ready to bottle then mix it back in. what do u think. would juice last airtight at 34 degrees for months maybe a year? is 20/80 a good ratio?