Author Topic: methode champenoise  (Read 272 times)

Offline MattyAHA

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methode champenoise
« 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?
Matty


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Offline riceral

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Re: methode champenoise
« Reply #1 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=m├ęthode-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

Ralph R.

Offline denny

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Re: methode champenoise
« Reply #2 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=m├ęthode-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!
Life begins at 60.....1.060, that is!

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Offline MattyAHA

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Re: methode champenoise
« Reply #3 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
Matty


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Offline denny

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Re: methode champenoise
« Reply #4 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.
Life begins at 60.....1.060, that is!

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The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline MattyAHA

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Re: methode champenoise
« Reply #5 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
Matty


"This sweet nectar was my life blood"-  Phil "Landfill" krundle

Offline denny

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Re: methode champenoise
« Reply #6 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
Life begins at 60.....1.060, that is!

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The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline MattyAHA

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Re: methode champenoise
« Reply #7 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
Matty


"This sweet nectar was my life blood"-  Phil "Landfill" krundle