How to make sparkling wine ??

[Roddy]

Ok so the prosecco thread had got me curious, I have 40 odd 500ml pet bottles spare so was thinking about giving a sparkling vino a shot...

I'm bit confused about what happens once the primary ferment finishes cos normally with a wow, I'd stabilise, degass, add finings, let it clear, then bottle.

obviously I'd skip the degassing bit (genius), but do I still add finings at some stage ?

with cider I don't add any finings and when it carbs up in the bottle, it goes crystal clear at the same time (by itself)

What would I do to get a nice clear sparkly vino ?

oh and do I need a special type of yeast for a fizzy one ?

 

[tonyhibbett]

The quick and safe way is to use a Sodastream, using very chilled clear wine and serve the wine from the Sodastream bottle. There is no sediment.
You can also use the basic priming method as for cider, which leaves some sediment. I am currently trying the Champagne method, which is long-winded and requires champagne bottles, stoppers and wire cages, plus a long period of maturation before attempting to remove the sediment.

 

[engineer]

I have done this in the past with wine and applied the method i use for clear cider.
I allow it to finish fermenting then add finings to clear (if i can't be bother to wait) then rack and bulk prime and bottle or simply bottle prime.

Its then left inside for a week at room temp. I use plastic pop bottles so a simple squeeze is enough to tell me secondary fermentation has taken place after which it goes outside in the cold garage to mature. I usually give it at least 3 months before drinking.

 

[tonyhibbett]

Another 'method' is malolactic fermentation in the bottle. This can occur naturally, especially if fresh fruit is used and no sulphite added at any stage. The pressure can be high enough to cause screw top bottles to leak if stored on their sides. The fruit must contain malic acid (eg grapes, apples, rhubarb) and cannot be predicted. It can occur weeks after bottling. The side effect is to reduce the acidity of the wine and a bacteria culture to force the effect is often used commercially to reduce acidity rather than produce a sparkling wine.