for the Champagne Method

This is a double batch of rhubarb wine that has just finished its main fermentation.

If one was making a still wine it would be left for much longer before bottling.

However these beauties are destined to become rhubarb champagne. The fizz is achieved by dissolving a small measured amount of sugar in the wine and then bottling it whilst the wine is still cloudy.  Thus there is yeast left in the bottle which can ferment the sugar in the closed bottle thereby producing CO2 and which is dissolved back in to the wine.

Note that proper pressure bottles are being used.  Do not try this with ordinary wine bottles otherwise there will be an explosion as the bottle bursts!

Exciting life eh!