We've been doing some investigation into this 'ere bottling so as to get a wine with fizz. Reading Jim's homebrew here there is some great advice that goes into a bit more detail than our starting recipe about getting the right finish and desired alcohol content.
Our OG seems quite high compared to other people's on this site. We've decided to rack off the mixture after 5 days to lift it off the dead yeast and then bottle in stages and experiment to get the right level of fizz. When the gravity gets down to 1.000 we'll bottle some then let the rest ferment out to 0.98 and then do a mix of no prime and slight prime (1/2 tsp of sugar to each 75cl bottle).
Until then we're full steam ahead collecting as many champagne bottles as possible. Drink up folks!
After looking at some of the pics of swollen bottles on Jims Homebrew site, I will have to good luck!! ;-)
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