First attempt at making real sparkling wine need some new kit recommendations for next batch?

[MashBag]

Interesting 50 psi in the keg, tap on top. No lines worked for me years ago. Absolutely there is no protein. But that's the difference between foamy and fizzy.

DrinkMate. Good shout. I did similar with carbonation caps.

 

[RoomWithABrew]

Very similar to having soda water on tap.
Just a case of balancing your keg beer line length, diameter of beer line and serving cold. Possibly using a flow control tap as well.
Aim for at least 4.5 vols. Say 6C.

Would be 36 psi and if 50cm from middle of keg to tap.
Need 3.5 metres of 3mm I'd beer line.
I've got some 2mm diameter beer line and with that you'd only need 50cm.
I use this to serve saison on tap.

 

[Rakey]

Sorry to bump an old thread, but I'm thinking of doing a sparkling wine. I've never done a wine kit but my partner and half of my friends only seem to drink prosecco.

So thinking of something like blending a pinot grigio and Chardonnay kit and serving from a corny.

@Rakey any more words of wisdom or experiments you'd care to share?

I've stuck with the SG Pinot and a champagne yeast for the last few batches.

However the comment in this thread about using more water and sugar to extend it is an interesting idea, as it is still way more flavourful than bottled Prosecco.

Currently still running it from a keg, using 3/16 line to restrict flow. I carb for a few weeks cold with max amount co2 my reg will offer up, and move to my kegerator which is serving with mixed gas, again keeping the pressure high and its comes out reasonably fizzy, my wife is happy enough with it and thats the main goal.