sparkling wine and cider production

neck freezing

To facilitate the removal of the deposit of yeast settled inside the cap of the inverted bottle, the first 25mm or so of bottle is frozen by immersion in a solution of 50% monopropylene glycol at about minus 30ºC. The yeast deposit is encapsulated in a plug of ice, the bottle can then be returned to a near upright position, the cap removed and the ice and yeast discharged, leaving the contents of the bottle clear and yeast free.

Larger rotary models available on request.