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champagne disgorgement

  • Thread starter Thread starter VigridPlains5
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VigridPlains5

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Does anyone know of somewhere, where I could get a step by step process of champagne disgorgement and dosage amount?
 
No problema.

If this is your first attempt at disgorging and bottling, have plenty of help on hand, and lots of vessels to catch your overflow when the yeast plug pops. It can be a mess and you can lose a lot of champagne! Also have a couple of buckets (one of fresh water, and another of sanitizer) around to dip your hands between bottles.

You'll need to decide whether to fortify with brandy (generally designated as Brut Natural), dry white wine (Pinot Chardonnay), etc. Spend some time doing the research and call around to some Sparkling Wine houses here in the USA for some insight.

Hope that helps,

Oskaar
 
This is my frist disgorgement, I'm getting quite excited. Should be an interesting/fun experience. I'm just trying to get every sliver of advice/info/help i can get. Thanks for your help!
-cody
 
One more question. Did you use "bellybuttons" (I think the proper name is "bidules"), they're plastic cups looking kinda things that help collect the yeast in the neck. They go in open end into the bottle and they sit between the wine and the crown cap; and are pretty helpful in the whole process.

Cheers,

Oskaar
 
Yea I used em. Is it Ok to use those as a permenant cork, or should i get champagne corks?
-Cody
 
Oh no. Definately not. All the bidules do is to collect the yeast so you may disgorge more easily.

Get some champagne corks and wire hoods, then some foil to make it look real purdy! LOL

Cheers,

Oskaar
 
Alright. Ill take the decorations into consideration. I would love my champagne to look purdy!! :) lol Thanks a lot oskaar!
-cody
 
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