chris l., i assure you i was not mistaken. wiring down the cork is no guarantee. even if it holds the cork, the bottle itself might explode.
sparkling wines can be made by a number of methods. the more refined of which rely either upon very precise control of sugar content (so that at final bottling just enough remains to fuel a secondary fermentation that ends before pressure becomes too great), or an inocculation of sugar/syrup (after fermentation has ceased and all yeast has settled and been racked out) which the enzynes remaining in suspension will convert to alcohol and co2. cheers, -chris b. In a message dated 9/10/05 5:46:32 AM, [EMAIL PROTECTED] writes: >Chris lloyd <[EMAIL PROTECTED]> wrote: >> hey! i just remembered, homebrew champagne makers are cautioned to make > >> sure >that all yeast has been killed before finla bottling, lest continued >fermentation generate so much pressure that it pops the cork. < > >That cannot be right as to do so would leave you with flat champagne, you > >need the secondary fermentation to make any wine/beer fizzy. Champagne > >bottles have their corks wired on anyway. Chris. _______________________________________________ Biofuel mailing list Biofuel@sustainablelists.org http://sustainablelists.org/mailman/listinfo/biofuel_sustainablelists.org Biofuel at Journey to Forever: http://journeytoforever.org/biofuel.html Search the combined Biofuel and Biofuels-biz list archives (50,000 messages): http://www.mail-archive.com/biofuel@sustainablelists.org/
