Champers in a cornie keg?

[CJR]

Hi everybody,

I'm wondering about the feasibility of making a sparkling wine like champagne or proescco by doing a sweetish white wine kit and then force carbing in a cornie keg, possibly with some extra sugar for a little more sweetness? Has anybody done this or something like this? Or is this a bad idea?

Cheers,

CJR

[fatbloke]

I'd have thought that'd be the only way of getting a sweet sparkler unless you used a lot of un fermentable sugars to get it sweet then some priming sugar etc for traditional carbonation. ....

The main difference in the result between methode champenoise and forced carbonation is the bubbles in force carb tend to be larger with a less uniform fizzy pop sort of appearance. ....

[CJR]

Well on the bright side, if you have a keg of wine, you're not too bothered about the appearance. I'd just like it to taste like a decent enough sparkling wine.

[timbo41]

Notice from your sig you're planning a graff. This cider style interests me any recipe clues/hints please!

[bobsbeer]

Moley does sparkling wine in a cornie all the time. PM him on THBF and he will give you a few pointers.

[CJR]

Joined up there, I'll send him a message.