> >On Thu, 22 Feb 1996, Danny McCraine wrote:
> >> Can yeast be added and bottled directly? I was afraid the bottle would
> >> explode.
> >Isn't that how Champaigne is made? Adding yeast to wine and letting it
> >go fizzy? As I understand it, Champaigne makers do lose a few bottles in
> >the process.
> Champagne is indeed made by adding a mixture of yeast and sugar to (already
> fermented) still wine, in the bottle. I believe that it is rare for a
> skilled wine-maker to lose any bottles; the champagne bottle is a truly
> wonderful invention, perfectly suited to its task.
> By the way, if you add yeast to root beer (or anything else, for that
> matter), you will get alcohol in addition to carbon dioxide. Different
> yeasts produce different proportions of one to the other under different
> conditions; bread yeast, for example, is bred (no pun intended) to produce
In my personal experience of making mead methode champagnoise, the was
always a little live yeast remaining in the mead when I bottled, but
the mead was near finished fermenting. I would add a fresh mixture of
diluted honey, acid and tannin to this and cap the bottle with a crown
cap. After two weeks to a month, I would begin to riddle the bottle,
turning it from neck up to horizontal to neck down a little each day,
accompanied by a quick quarter turn of the bottle to dislodge the yeast.
Ultimately, all the lees end up at the bottle of the inverted neck, at
which time you freeze the neck, pop the cap, let the pressure blow out
the yeast plug, top off with some still mead and cork.
Yes, a lot of work, but very satisfying and quite impressive to your
friends when you open a bottle or two for them.
The commercial non-alcoholic beers use a breed of yeast which produces
little alcohol and contrary to the label, there is some ethanol in the
brew, about 0.5 percent by volume. In the state of Oregon at least,
non-alcoholic beers are not to be served to minors for this reason.
James F. Johnson