If you don't mind some sediment in the bottom of your bottle, you can make
you wine sparkling by just not adding much sulfite when you rack and then
adding about 1/2 cup of sugar as a simple syrup per 5 gallons of wine before
bottling into champagne bottles (buy the plastic plugs and wire cages at the
homebrew store). You can also add a tiny bit of wine yeast and yeast
nutrient. Six months later, you'll have sparkling wine, with just a little
sediment that you want to be careful not to distrub when your pour (which
works pretty well since the wine is usually chilled upright in the fridge
before serving anyways). Be careful not to add too much sugar -- just to
avoid any exploding bottles.

Jon
[Check out my winemaking homepage
http://users.rcn.com/jcgilliam/Southeast_PA_Winemaker/!]

"Adam Preble" > wrote in message
...

> It was suggested to me to make it a sparkling dessert wine like a
> spumante. It sounds like I'll want to sweeten it too. Aren't there
> little tablets you can get to introduce CO2? If so, I'd use Splenda to
> sweeten it and the tablets to provide reliable carbonation. I imagine the
> taste is friendlier if it's bubbling.