Rhubard Champage - why fizzy with no yeast?

[SteveMJ]

Hello,

I fancy making some Rhubarb Champagne.

All the recipes I have found on the internet do not add yeast. All these recipes have some initial process a bit like primary fermentation but no yeast is added followed by bottling and waiting. It is supposed to be fizzy after a few weeks or so in the bottle.

The recipes do not refer to alcohol content, except one that said it had ~0.05% i.e almost none. I was guessing that there may be wild yeast on the Rhubarb but I would have assumed a hot process (e.g. cooking or blanching) would kill these.

I'm thinking to have primary brew (as per the beer I've made) using a 'Champagne Yeast' then bottle with a small amount of sugar to secondary ferment. Is this reasonable?

Thanks for your help

Steve (on step one of brewing ladder)

[AnthonyUK]

It is probably similar to elderflower 'champagne' where naturally occurring yeast is used.

[SteveMJ]

[quote="AnthonyUK"]It is probably similar to elderflower 'champagne' where naturally occurring yeast is used.[/quote]

Yes that is my guess (as I said in my question). I'd like to hear a more definite answer from someone if possible

Wouldn't a suitable purchased yeast ensure the process?

Steve

[SteveMJ]

After some further searching, I found a recipe with yeast.

Will be trying this in a while

Steve

[SteveMJ]

After some further searching, I found a recipe with yeast.

Will be trying this in a while

Steve

Started today, 5L. Its more like a rhubarb beer, but I'll call it something more exotic.

[pint of heavy]

Rhubarb is known to start a malolactic fermentation
This is not wanted in a still wine but should be ok in fizz. It does i believe lower the acidity.

[Donald]

you should add some non fermentable sugar too, these cant be really sharp with out it..