Regards From the Vineyard
This evening we bottled our champagne creation. It has been brewing for quite a while now, and finally became ready to bottle. I transferred the goodness out of the carboy into a big pail. We added corn sugar, which will provide the impetus to carbonate inside the bottle. This is the superior way of doing it, known as ‘bottle conditioning.’ The inferior alternative is to precarbonate, but thats no good, and certainly not viable for upper-crust types such as ourselves.
After mixing in the corn sugar, we used a handy siphoning tool with a valve on the end. Press the end of the valve against the bottom of the bottle, and wine flows. Lift, and the flow stops. Its perfect. Then we pressed the special champagne caps on, and affixed the wire holders. Now its time to design a label, and wait 6 weeks. Then, its party time, you better believe.
Saturday 09 Nov 2002 | Sam | Brewing