SC - Methode Chamepnoise - was Making Soda

[Charles McCathieNevile]

Bear described a process for champagne making. It starts as he said, with 
the champagne fermenting away in the bottle, neck down. A key part of the 
process is to have a hollow cork (like the plastic chamagne corks). The 
yeast slowly accumulates in the cork, falling as the bottles are rotated 
and tapped every so often. The next bit is the key. the neck of the 
bottle is chilled (Now in liquid Nitrogen I believe) until the bit of 
champagne nearest the cork is frozen solid. The cork (and its contents) 
are removed, and a clean cork placed in the bottle.After that it doesn't 
need to be kept for long - the majotr part of the improvement is 
finished. (Unless it is a red full of interesting things that will take a 
while longer to settle down)

That's my understanding.

Charles Ragnar
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