Baco Noir First TimeHi Folks, I've been making wine for a couple of years now from kits and also trying my own from different varieties of fruit. This year, I decided to...
I'm going to tell you one more time time: Air causes bottles shock. Expose your wine to less air, not more, if you intend to drink a wine young.
The story I heard is that fine bubbles is exactly what you won't get from force carbonation. Your mileage may vary. Have you ever made soda pop? If so, how were the bubbles in that case? You don't want the champage to foam like freshly opened soda, and it shouldn't have a head like a beer.
Chancellor Final Came AroundAnyone have much experience with Chancellor? I made one back in '98 that is finally drinkable. It was black with tannins because I left it...
For a party full of non-homebrewers and winemakers, I think sweet and fruity are what you want. Sparkling wines are a little more acid than still. I suggest adding the juice of a small lemon and orange to any kit you buy. Unless it comes with acid mix, and more than enough for one batch, then you can tip in 50 % more for the yeast to use some, and leave some excess. Carbonation will change the the sensation of balance.
I mentioned in another thread, my slapped together Welches Frozen White is as good as any 5 dollar white. My friend's all enjoy it. If I had 5 gallons of it, and a force carbonator, and a fridge to hold a keg, I'd thorw a kickin' party as well.
