Prosecco in a Corny Keg

[slowdave]

I've made an Italian style frizzante from a Beaverdale Chardonnay kit and this has turned out really well.
It's persuaded me that I should look to brew a Prosecco type wine for next summer - and keep it in a corny

My plan would be to use a 30 bottle Chardonnay kit and ferment with champagne yeast.
Could I put this in a corny and the end of fermentation and carbonate even avoiding stabilising etc?

Thanks for any advice.

 

[Drunkula]

Yep.

I carbonate on a bottle by bottle basis and you find some wines taste rank after carbonating because of the shift in acidity so it would be good if you've got an idea if it's one that's alright fizzed up.

Reds need sweetening up. If you've tasted Banrock Station Chiraz that's been left open the morning after a party it tastes so goopy when it's flat. I've done chardonnay and it's been fine because the flavour is like the ghost or something that had a taste when it was alive.

 

[The-Engineer-That-Brews]

Innovative!

 

[parpot]

I tried serving Elderflower Champagne from a pressurised Keg earlier this year and it just came out like a creamy milk, I won't be trying that again!

 

[Drunkula]

I tried serving Elderflower Champagne from a pressurised Keg earlier this year and it just came out like a creamy milk,

Have you got your lines balanced? I've done 50 litres of elderflower and 100 of nettle beer from kegs and there were no problems. Carbonation high - around 3.5 to 4 volumes.

 

[parpot]

Have you got your lines balanced? I've done 50 litres of elderflower and 100 of nettle beer from kegs and there were no problems. Carbonation high - around 3.5 to 4 volumes.

I don't have any lines I only use 5ltr kegs. Perhaps over carbed though.

 

[Joust]

I've just done a 19L corny full of a Wilko's Italian wine kit. Carbonated it over a couple of days and chilled it down to a low temperature and conditioned it for a week.

It's actually quite good and the Mrs doesn't believe it's homebrew.

It looks mental coming out of a tap though.

 

[RoomWithABrew]

I pressure fermented my elderflower fizz then transferred to a keg and it finished off at 30 psi at 5 celsius for the more than 4 vols CO2, you need a much longer keg line otherwise you just get foam. Pressure transferred to bottles after a while and great as no sediment.

 

[obscure]

I don't have any lines I only use 5ltr kegs. Perhaps over carbed though.

Much as I like them I find the five litre kegs can be problematic for really highly carbonated beers (the only way I get can my Wheat beer to work in one is with a flow control tap set as restrictive as possible). Great for bitter, IPA actually most beers but once you go above about 2.5 volumes I find they can be a bit of a pain.

 

[itry]

i did this and gassed in in a keg. the problem is serving it! i found the pressure was to great and was over powering the been gun. so i fitted a tap. i found the pressure was to great and it fizzed like mad and took for ever to fill when letting the bubbles decline

 

[phettebs]

I don't make wine but I did carbonate a mead and serve it from a corny keg. It was fantastic and one of the best meads I ever made.

 

[Graz]

I've often thought about doing this with a red grape and apple juice WOW to make a nice sparkling rose.

I'd considered stabilising it and adding finings as usual, then once clear shifting it into a keg. You could skip that though and just keg it once fermentation is over. Save faffing about de-gassing too Only thing is I do tend to back sweeten with a bit more apple juice so that wouldn't work. I guess with a kit wine they may well include a bit of artificial sweetener anyway for that purpose.

 

[patryk97]

I use Isi soda siphon to carbonate a bottle of Chardonnay from a wine kit on the go. It comes out very well, it's best to leave it for about 5 mins after carbonating so the foam settles a bit in the siphon. Also since the siphon is made for making sparkling water and not sugary drinks it will foam up a lot when pouring using the siphon and most of the CO2 will be gone. So I found this article with video which fixed that issue and now I have no problems with it at all.
https://jeffreymorgenthaler.com/how-to-use-an-isi-soda-siphon-to-carbonate-housemade-sodas/

 

[HarryFlatters]

I've had great success with carbing up The Range Rosé, it came out a bit like Matteus which is ok by me :)

 

[Northern_Brewer]

Force carbonating is closer to the Charmat method used for commercial prosecco - it's fermented in bulk pressure tanks and then bottled under pressure, whereas most posh fizz is bottle-fermented.

Do be careful to keep things chilled when using high carbonation, it's easy to go over 45psi which is the usual red line for pressure. Aside from the fobbing issue.

https://jollygoodbeer.co.uk/wp-content/uploads/2016/03/JollyGoodBeer_PSI_Chart_for_CO2.pdf