2006-08-09 08:58:18 · 3 answers · asked by wine1 1 in Food & Drink ➔ Beer, Wine & Spirits
Second fermentation is part of the champagne production process. First, the make still wines by normal fermentation. Then the wines are blended according to the house style and bottled. The wines are then given yeast and capped. The second fermentation is what creates the bubbles.
the final step is to "riddle" the bottle so that the yeast remains form a "plug" at the cap (bottle upside-down). The neck is frozen and the cap is popped off, which expels the plug so that the champagne is clear. The bottles are then topped off, a bit of sugar is added, and the basket cork is inserted.
2006-08-09 10:30:55 · answer #1 · answered by odu83 7 · 0⤊ 0⤋
Generally, you can't. It's already fermented out the first time.
2006-08-09 16:44:02 · answer #2 · answered by dogglebe 6 · 0⤊ 0⤋
add a little yeast and top with a balloon put into closet for 21 days...
2006-08-09 16:09:59 · answer #3 · answered by Scott 6 · 0⤊ 0⤋