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sugar at bottling), is pretty high, at grams per liter corresponding to a demi-sec. expect the champagne to be fairly sweet then, far from the dryness of a more-common brut. obviously, the addition of ice dilutes these sugars, and makes the wine much colder which also will reduce the impression of sweetness...
sugar at bottling), is pretty high, at grams per liter corresponding to a demi-sec. expect the champagne to be fairly sweet then, far from the dryness of a more-common brut. obviously, the addition of ice dilutes these sugars, and makes the wine much colder which also will reduce the impression of sweetness...
but the people i made them for enjoyed them and liked the taste. i wouldn't recommend this but it's not my decision wether you choose to use this recipe or not. aagheorghe rating: stars / / i made the variation # , with yogurt. i used greek yogurt % (that's what i normally buy) and milk %. i added teaspoons...
but the people i made them for enjoyed them and liked the taste. i wouldn't recommend this but it's not my decision wether you choose to use this recipe or not. aagheorghe rating: stars / / i made the variation # , with yogurt. i used greek yogurt % (that's what i normally buy) and milk %. i added teaspoons...