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General Category => Other Fermentables => Topic started by: MattyAHA on June 08, 2020, 11:34:44 PM

Title: methode champenoise
Post by: MattyAHA on June 08, 2020, 11:34:44 PM
is there a practical way a homebrewer can produce a sparkling wine ala methode champenoise? how would you freeze the yeast in the bottle neck? if you are gung ho set on methode champenoise where would you start?
Title: Re: methode champenoise
Post by: riceral on June 08, 2020, 11:58:03 PM
I would start by watching Annie Johnson's presentation (on June 20th):
https://www.homebrewcon.org/session/#24?session-title=méthode-traditionelle:-brewing-in-the-champagne-method

The Maltose Falcons also has a nice write-up on this:
https://www.maltosefalcons.com/tech/methode-champenoise-beer

Title: Re: methode champenoise
Post by: denny on June 09, 2020, 01:39:35 PM
I would start by watching Annie Johnson's presentation (on June 20th):
https://www.homebrewcon.org/session/#24?session-title=méthode-traditionelle:-brewing-in-the-champagne-method

The Maltose Falcons also has a nice write-up on this:
https://www.maltosefalcons.com/tech/methode-champenoise-beer

I'll never forget the NHC in Orlando in 2006 when Drew would stand on a table and shoot corks across the room!
Title: Re: methode champenoise
Post by: MattyAHA on June 12, 2020, 04:14:28 PM
i would just use a champagne bottle with Belgian corks/cages that i use for some beers, rather then hammering in those plastic corks with a mallet, im gonna do a few trial runs with everclear and dry ice, the acetone/dry ice rubs me the wrong way even though it probably works better, thanks
Title: Re: methode champenoise
Post by: denny on June 12, 2020, 05:02:07 PM
i would just use a champagne bottle with Belgian corks/cages that i use for some beers, rather then hammering in those plastic corks with a mallet, im gonna do a few trial runs with everclear and dry ice, the acetone/dry ice rubs me the wrong way even though it probably works better, thanks

I assume there's food grade dry ice, but I haven't run across it.
Title: Re: methode champenoise
Post by: MattyAHA on June 12, 2020, 10:32:27 PM
i would just use a champagne bottle with Belgian corks/cages that i use for some beers, rather then hammering in those plastic corks with a mallet, im gonna do a few trial runs with everclear and dry ice, the acetone/dry ice rubs me the wrong way even though it probably works better, thanks

I assume there's food grade dry ice, but I haven't run across it.
there is definitely food grade dry ice, if its from the same stuff we carbonate our beers with i don't see why it would not be food grade, esp when the biggest application is the food/beverage industry
Title: Re: methode champenoise
Post by: denny on June 13, 2020, 02:02:15 PM
i would just use a champagne bottle with Belgian corks/cages that i use for some beers, rather then hammering in those plastic corks with a mallet, im gonna do a few trial runs with everclear and dry ice, the acetone/dry ice rubs me the wrong way even though it probably works better, thanks

I assume there's food grade dry ice, but I haven't run across it.
there is definitely food grade dry ice, if its from the same stuff we carbonate our beers with i don't see why it would not be food grade, esp when the biggest application is the food/beverage industry

The stuff I always bought for fog machines would sometimes have metal shavings in it
Title: Re: methode champenoise
Post by: MattyAHA on June 13, 2020, 02:21:48 PM
i would just use a champagne bottle with Belgian corks/cages that i use for some beers, rather then hammering in those plastic corks with a mallet, im gonna do a few trial runs with everclear and dry ice, the acetone/dry ice rubs me the wrong way even though it probably works better, thanks

I assume there's food grade dry ice, but I haven't run across it.
there is definitely food grade dry ice, if its from the same stuff we carbonate our beers with i don't see why it would not be food grade, esp when the biggest application is the food/beverage industry

The stuff I always bought for fog machines would sometimes have metal shavings in it
i am by no means an expert on dry ice and i'm sure there are different grades but i did grow up in the same house as my uncle who ran a ice cream company for 30+ years and i used to help him sometimes and i never seen any foreign objects in it nor was anything left behind once it evaporated