7 bottle neck freezer

Neck freezers

These bottle neck freezers facilitate the removal of the deposit of yeast (lees) which settle inside the cap of inverted bottles during the riddling (remuage) process of English / Welsh sparkling wine (traditional method) production, Champagne (méthode champenoise) production and bottle-fermented cider production.

Available with either 7, 10 or 32 bottle positions, depending on model - larger rotary models are available on request.
The bottle positions hold the necks of inverted bottles in an antifreeze solution which freezes the yeast deposit ready for easy ejection (see Application) during disgorging
Digital thermostat for temperature control

Please call us on 01404 892 100 to enquire about neck freezers.

Ideal for use with our Monopropylene Glycol (part code 94396). Please see our Champagne Corks (part code 98817 & 91670).

Please see Disgorging & Dosage for our range of equipment for disgoring, dosage & riddling.

[Did you know that our sister company, Rawlings, supplies bottles? See Glass Packaging]

Application

Operation:

After remuage, closed bottles are placed manually in the bottle holders
The first 25mm or so of bottle is frozen by immersion in a solution of 50% monopropylene glycol at about -30ºC, which encapsulates the yeast deposit in a plug of ice
The bottle can then be removed and is ready for disgorgement* & dosage

(*) Disgorgement involves returning the bottle to a near upright position, removing the crown cap - the ice and yeast will discharge under pressure, leaving the contents of the bottle clear and yeast free