fizzy wine,campden tabs and finings

[Brycey]

I'm going to try and make some fizzy wine for christmas but there's a couple of points i'm not sure on.

Usually i rack onto a crushed campden tab would i still do this when making fizzy wine?

And also if i use finings to clear will there still be enough yeast to give me the fizz i'm after when primed and bottled? Or is it best to let it clear naturally?

Cheers
B

 

[oldbloke]

Fining should still leave enough yeast for carbonation, from what I've read here in the past. I'd prefer to skip it if the wine will clear on its own though.
Given live yeast in the bottles which can eat any oxygen that gets introduced, I'd skip the Campden. If you did use it it ought to slow carbonation rather than prevent it.

 

[matjam]

I used finings to clear my elderflower champagne before batch priming and bottling.

I tested a bottle after two weeks and it was flat as a pancake so I believe that the finings completely took out my yeast.
I've added a tiny pinch of white wine yeast to each bottle now (they were all flat) in the hope that it'll rejuvenate them. :pray:

From now one I won't be using finings on anything I want to end up fizzy.

(for what it's worth, my elderflower is very clear. I'd rather it be fizzy though)

 

[Brycey]

Cheers guys

I'll just let nature work it's magic then!