Hey everyone I currently got some apple wines and grape wine batches nearing completion and im having a tough time trying to figure out how to keep them safe in the bottles. Iv been gathering different ideas and listening to peoples opinions on how to safely bottle a wine batch. Many people suggest to properly stabilize with chemicals, but that would require expensive equipment. Some have suggested waiting months and years for the yeast to naturally fall to the bottom, others had suggest cold crashing the wine.
These are good ideas, but these are also my very first batches and I do not intend on letting the sit and age until I am more comfortable with this hobby. So I was thinking okay well what about using champagne bottles? There supposed to be the thickest and most durable bottle out there, so im thinking maybe this would be a good alternative.
Just to let you no more about my batches I have a honey apple wine; I am trying to ferment this one as dry as I can get it , but the SG has been sitting at 1.000 for weeks, and hasnt been fermenting ANY bubbles for weeks. and I have a concord red grape wine which i stabalized at a SG reading of 1.000, and after the chemicals were added it also has no more signs of fermentation.