Last winter I started a one gallon pear-ginger batch. It was 1/2 gallon pear juice, 4oz juiced ginger, 3lbs Trader Joe's Mesquite Honey, and a vanilla bean. I then topped with tap water. I used 71B-1122 for the yeast, and staggered the nutrient addition. I bottled 4 months after fermentation stopped, after racking twice. Starting Gravity: 1.099, Ending Gravity: .991 I went to open a bottle yesterday (the bottles are screw top) and heard a fizz. Upon tasting, it was fully carbonated. I added sulphate before bottling according the package instructions, and figured the end product was dry enough to not add sorbate.
I did not bottle in champaign bottles, but have some on hand. Does anybody have suggestions as to the best way to transfer the wine? I was thinking about siphoning all four bottles into a bottling bucket, and then again into the champaign bottles. Also, I have been periodically unscrewing the bottle tops to release the built-up pressure. Any help is greatly appreciated!
I did not bottle in champaign bottles, but have some on hand. Does anybody have suggestions as to the best way to transfer the wine? I was thinking about siphoning all four bottles into a bottling bucket, and then again into the champaign bottles. Also, I have been periodically unscrewing the bottle tops to release the built-up pressure. Any help is greatly appreciated!