When the product is ready to be bottled, more sugar and yeast is
When the product is ready to be bottled, more sugar and yeast is added, the sugar being mixed with an older wine
When the product is ready to be bottled, more sugar and yeast is added, the sugar being mixed with an older wine. The bottles are then sealed while the second fermentation takes place and solids collect in the neck of the bottle. During the second fermentation, some bottles may explode if the glass is flawed, because the pressure builds up to more than 100 pounds per square inch.
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