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coltech88 coltech88
 

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 M¢50  Funded By Mahalo ? |  September 01, 2009 01:01 AM

Is it easier to make a sparkling wine, as opposed to a non-sparkling wine? In my experience, I have had more luck with sparkling wines.

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winespy winespy
 
 September 03, 2009 01:32 PM
Actually, the difficulty depends on which method of sparkling winemaking you are using. Many people don't realize that there are a few methods. I am curious to know what method you have been using.
Source(s):
Personal knowledge as a Level 2 Certified SOmmelier (Court of Master Sommeliers) who recently passed the WSET (Wine, Spirit & Education Trust) Advanced Theory exam.

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• Thanks, I will get back to you later on this.


Tags: winemaking, sparkling

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coltech88 coltech88
 
September 03, 2009 02:04 PM
It was very simple, I added 5 grams of sugar to each bottle after the primary fermentation for the sparkling apple cider. From the same batch, I did a bottling without adding sugar - this batch had a musky off-flavor.

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trianna trianna
 
September 01, 2009 05:22 AM
The difficulty increase when making sparkling wine is only trivial as the difference is adding priming sugar at bottling time. Adding a measured amount of sugar will carbonate the wine (providing you didn't kill the yeast).

That said, the difficulty in wine making depends on many other factors beyond the scope of this answer. I recommend getting a good wine making book.
Source(s):
Personal Experience


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