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Question About Making Sparkling Wine/Champagne?? Answered

I have some finished wine that I want to make into sparkling wine. I understand that you may add a certain sugar solution to it and it will carbonate. There is a problem with this because there will be a residue at the bottom of the bottle. I was wondering if a method I thought of would also work. Here is how it goes.

1) Boil off and collect the alcohol from the wine, with a still.
2) Boil off and collect the water from the wine, with a still.
3) Replace the water you collected from the wine with tonic water that you are putting in the wine.
4) Re-add the alcohol

If I am correct I should have carbonated wine, aka sparkling wine. If anyone has any idea if this will or won't work and why, please answer.

Thank you for your time.



Best Answer 8 years ago

No, no, definitely no.
You can make yourself a nice G&T, or try it this way:
Allow the yeast to settle well and decant off the top.
Drink the yeast anyway (but you don't want that)
Use a SodaStream machine to carbonate
Try the classic Champagne method (ask me for a link if you can't find one)

If you boil the wine you'll cook the flavour, Tonic has flavour you don't want and it amounts to making a cocktail over all.


Thanks, I did some research. Correct me if I'm wrong.

I add the sugar-yeast solution to the bottle. Then I wait for it to ferment again. Then I freeze the bottle with it faceing down. After that I open the bottle and get the sediment (lees) out.

Am I right?

That's one way, you gradually change the angle of the bottle with a twist each time so that the sediment ends up in the neck behind the cork, then pop it out. But I've done various (beer-type) brews where you can just pour it off, those would be beer-yeast, but I believe Champagne-yeast is similar (if it's not brewed too fizzy)


Sorry if I'm being ignorent or asking to many questions but you seem to know a lot about this. Instead of freezing it, could one just filter it out and rebottle it? I'm not looking for a top shelf item, so a little cloudiness is okay.

Filtering would de-gas it. Try a bottle-conditioned fermentation and see what happens. You may be able to do it with one bottle at a time if the main brew is properly stored.

Super-fizzy and the yeast lifts off (not good), a bit fizzy in clean bottles and you can pour most of it off clear (if settled properly and chilled)


It's an Instructable I think we're without - post what you manage to do with it?


Ah yes, G&T, my favorite:
2 ozs. Bombay Sapphire gin
2 ozs. Schweppes Tonic Water
2 twists of lime
over ice.

I much prefer Plymouth Gin, I know Bombay' is distilled in the former Greenalls plant, Warrington, and it's over-rated (or over-priced).



8 years ago

Why don't you use just CO2 ??? My grandpa is doing it like this for ages ... he use the same principle, like when you want to do from normal water sparkling water. But use the wine instead ... if this would help you or you would like to see the pictures of that device, let me know ... I can post them here.

Oh ... I see Burf answered in a similar way. I didn't have his answer, when I was writing mine ...


8 years ago

I don't know what you will end up with after all that boiling and distilling but I'm gonna bet it won't taste like it did before you started.
If I were to try and carbonate wine, I would get a seltzer bottle, (the kind that use the little CO2 cartridges) and see how that works.
By the way, you wouldn't want to use tonic water, tonic water is flavored with quinine and sweeteners and has a bitter-sweet taste. You would want soda water or sparkling (carbonated) water