The bottle fermentation’s I’ve been trialling have just about finished but unfortunately there is far too much yeast deposit. Due to the nature of the base wines I’m working with the ferments have been difficult to get started.

The base wines are essentially finished still wines with alcohol levels of 13% or slightly over. The real trouble has been our old friend SO2 or Sulphur dioxide which has been added in a way that you would normally see for a still wine rather than a wine that you would expect to re-ferment. Thus they are a bit higher then the yeast would like. Thus I’ve used more yeast per litre and thus too much sediment which will make disgorgement interesting to say the least.

The goal now is to get the ferments to work with less deposit at the end.