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Using Champagne Bottles
Has anyone here tried using those 'newfangled' champagne bottles - the ones with the twist cap? I used some inexpensive champagne to make mimosa's for mothers day, and I wanted to use the bottles to bottle a cider I am making. The only problem I see is that the glass thickness at the mouth is really thick, and my caps are smaller than the top. The caps still re-seal ok, I have a bottle in the fridge that I tested last night, and it is still holding pressure. Any thoughts?
To answer my own question: I bottled my cherry cider (test batch) in 2 of these bottles. When I bottled I was able to get the caps to push/twist back on securely. I plan on opening these up near thanksgiving - so I won't know the actual outcome of using these bottles until then. But so far it looks promising!
I haven't used the "new fangled" ones, but some of the more frugally purchased sparkling wines & ciders have the same size top as a regular beer bottle.
i don't think i understand the "new fangled" bottle type. but i have been drinking me some champagne as it has been hotter than hades up in this piece recently, and all the frugally priced varieties (very well said, Brewski) have been corked and wire-capped . i want to re-use the bottles when i get around to bottling my mead and cider.
are the bottles thick/strong enough to carbonate a cider? and how should i top it: bottle caps, cork, etc?
I also have several champagne bottles around that I was saving for a big Russian Imperial Stout.
I was planning on going to the wine section of my LHBS and looking into corking supplies, and maybe waxing them for coolness.
That's what I use for my ciders, 1great one, 1 ok, 2 down the sink. But never had a bottle problem.
I use champagne bottles from a local winery and the can handle everything... I even use the when I make my starters because they easily handle boiling and cooling temps.
BrewTown_Bill wrote:
I use champagne bottles from a local winery and the can handle everything... I even use the when I make my starters because they easily handle boiling and cooling temps.
Your boiling these bottles??? Can you explain you process for clarification? Maybe I don't get it.
Are you corking these guys? Using cages???
f'real, fess up y'all...how are you bottling? what are you corking/capping with?
i don't want to cork a sparkling cider and have a room full of foamers...my fiance might just leave my sorry sefl!
I have a friend that has been doing wine. I keep meaning to get over there someday for a corking session and see if he has any equipment/process that I could amend to doing some beer bottling with.
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