I have a few questions that I've had some hard time finding answers to and hopefully you can help. 1) What pressure are you dispensing the keg at for filling or serving? 2) Does the length of the dispensing line matter? 3) When I pour my keg carbonated white wine into a glass, the sparkling wine seems to immediately lose its carbonation. Am I doing something wrong? Thanks for the help!
So I’ve followed your instructions step by step (even buying the same maple syrup taps). The issue I am having is, after filling 3 bottles, there is no pressure at all. I tried cracking the top like you recommended, nothing. Do you have any pointers or suggestions for this situation?
@@TheHomeWinemakingChannel that was my first thought. It’s been sitting on Co2 for 4 weeks. Which leads me to my next question, how do you know when it’s fully carbonated? I’ve been shaking it once a day, and it hasn’t “bubbled” for a couple weeks.
If you pour a glass from the keg, it should be fully carbonated and fizz up quite a bit. If the wine is not cold, it will be difficult to carbonate. CO2 is much more soluble in liquids at colder temperatures. At 4 weeks it should really be carbonated if it was on a CO2 tank under 10+ psi.
Thanks! I have had great luck bottle fermenting. If you look back through my videos, I have one called Making Champagne at Home, where my wife and I start one with yeast in the bottle. The yeast really contributes to the flavor/bouquet/body after about a year also. We never ended up disgorging the yeast out. We just drink it and leave the yeast on the bottom like a Belgian beer. You really need to be careful with your measurements when bottle fermenting though and make sure the wine you are starting with is definitely dry. You don't want to start exploding bottles. A Chardonnay makes a really nice starter for a champagne style wine.
carbonating a wine to 60psi and pushing it at 10psi means that when you hook the lines up, the pressure in the keg at 60 is greater than the pressure you are pushing it at which mean liquid will back up toward your regulator. This would not be a good way to do it. There is no good way to push a wine at 60psi other than professional equipment, without losing gas coming out of solution.
Ingenious - take a bow. Any similar ingenuity with regards to gravity filtration ideas. Thanks for the videos. Cheers
absolutelly stunning
I have a few questions that I've had some hard time finding answers to and hopefully you can help.
1) What pressure are you dispensing the keg at for filling or serving?
2) Does the length of the dispensing line matter?
3) When I pour my keg carbonated white wine into a glass, the sparkling wine seems to immediately lose its carbonation. Am I doing something wrong?
Thanks for the help!
Hello. I'm a korean winemaker in Aus. Thanks for your video. Interesting.
Oh hello wine maker!! nice to talk to the wine maker, do you have your youtube or facebook page to follow ?
@@thanitkarntechachaicharoen3236 Hi mate. This is my RUclips account.
@@Winebinny Cool bro !!
Do you know if the plastic champagne bottle corks are reusable?
Where is the 2nd video for making champange ??
how long approximately will it stay carbonated in bottles
Could you use the bottle filling wand brewers use? Then you can top it off with a touch of carbonation.
How long will a bottle sparkle wine stored ?
So I’ve followed your instructions step by step (even buying the same maple syrup taps). The issue I am having is, after filling 3 bottles, there is no pressure at all. I tried cracking the top like you recommended, nothing. Do you have any pointers or suggestions for this situation?
Is the wine fully carbonated in the keg before trying to fill the bottles? Normally, if anything foam is more of an issue than lack of pressure.
@@TheHomeWinemakingChannel that was my first thought. It’s been sitting on Co2 for 4 weeks. Which leads me to my next question, how do you know when it’s fully carbonated? I’ve been shaking it once a day, and it hasn’t “bubbled” for a couple weeks.
If you pour a glass from the keg, it should be fully carbonated and fizz up quite a bit. If the wine is not cold, it will be difficult to carbonate. CO2 is much more soluble in liquids at colder temperatures. At 4 weeks it should really be carbonated if it was on a CO2 tank under 10+ psi.
Good tips
I will be buying this
Do you have a video that shows you how to naturally carbonate your champagne
Yes. ruclips.net/video/FMHAaGnfdTA/видео.html.
Amazing 👌 thanks Alot
How long can you store carbonated wine?
That's the answer I will like to know
That is a really smart idea. I've loved these last few videos. But I am wondering if you have ever had success bottle fermenting sparkling wine?
Thanks! I have had great luck bottle fermenting. If you look back through my videos, I have one called Making Champagne at Home, where my wife and I start one with yeast in the bottle. The yeast really contributes to the flavor/bouquet/body after about a year also. We never ended up disgorging the yeast out. We just drink it and leave the yeast on the bottom like a Belgian beer. You really need to be careful with your measurements when bottle fermenting though and make sure the wine you are starting with is definitely dry. You don't want to start exploding bottles. A Chardonnay makes a really nice starter for a champagne style wine.
carbonating a wine to 60psi and pushing it at 10psi means that when you hook the lines up, the pressure in the keg at 60 is greater than the pressure you are pushing it at which mean liquid will back up toward your regulator. This would not be a good way to do it. There is no good way to push a wine at 60psi other than professional equipment, without losing gas coming out of solution.
take the keg with you...not bring...
Ingeneous.
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