On Nov 23, 7:14*am, Joe Sallustio > wrote:
> > Beer is like milk, it goes bad if it hangs around to long, gets flat
> > and spoils.
>
> I don't know about that Steve, for whatever reason home bottled beer
> seems to follow wines, I have had them a year later and was suprised
> how good they were. *The bigger problem is finding a way for them to
> sit that long...
>
> Ok, on the Sparkling wines:
>
> Use champagne bottles if going for standard pressures of 60 to 90
> PSIG.
>
> It's better if the base wine is higher in acid, typically you shoot
> for 8g/l; yours probably are not that high.
>
> The wine should be bone dry to start and clear. *You can test sugars
> with clintest tablets. If is has residual sugar over 0.2% you reduce
> the added sugar accordingly.
>
> The ratio of sugar to prime with is 4g/l per 15 psig pressure increase
> (15 PSIG =1 'pressure'; never exceed 6 pressures for any reason).
>
> That should get you started and I agree with Steve, if the wine is
> clear and stable go ahead and get started. *60F is pretty cold for
> secondary fermentation though; 70 Fwould be better.
>
> Joe

Thanks to all. I am going to try one of the four carboys by Xmas. The
rest will follow regular procedures. Thanks for the extra technical
tips, I need them. My wife is from Northern Italy and I have developed
a liking for the light, young, sparkling wines they drink there.
Specially Prosecco, Lambrusco and Bonarda (totally unlike the stuff
you find here).