It is much more economical and more profitable from the point of view of the family budget to make champagne in at home, independently, besides, you avoid the risk of giving away a lot of money for low-quality drink. Meanwhile, homemade champagne made in strict according to the recipe, but it will not be worse than the usual store, and you will are confident in the quality of the products used for the drink, and are free from the risk of an undesirable result that, unfortunately, is not so rare.
Prepare homemade champagne (sparkling wine) is not so difficult. In addition, you has the right to make apple or currant, cherry or strawberry, sparkling or any other. It is likely that then you will always give preference to homemade champagne.
Strong foaming of any champagne (effervescence) is due to the fact that in wine, prepared not ordinary, but in a special way, very high content of carbon dioxide, which, when the wine is opened, quickly emerges from it and thereby produces a hiss and forms a foam.
Prepare homemade champagne in two different ways, each of which has its pros and cons. The first way (it can be called natural): a young wine forced to wander in clogged bottles. At the second (conditionally it is called artificial) carbon dioxide is extracted artificially, and then pumped in some way into bottle.
With the difference between them is colossal. In wines prepared in a natural way, the taste gentle and fresh, they foam much longer (as they say, “exaggerate”), since carbon dioxide is not released immediately, but gradually, with small bubbles. Such champagne is very fragrant and pleasant to the taste. Well, champagne, prepared with the artificial addition of carbon dioxide, does not have such a pleasant and refreshing taste, not so aromatic, foams very quickly and, consequently, it is quickly exhaled, since gas is released much more intensively.
Therefore, the first, natural way of making champagne can be considered the most suitable in the event that you want to get a quality, delicious wine. If for you the most important thing is to save time and effort, you can pour ready home wine in siphon, use the bought cans with gas (carbon dioxide) – and homemade champagne ready for use.
Any homemade champagne (fizz) can be made, guided by such a system: – preparation of young wine; – fermentation of young wine in a bottle; – sediment removal (wine degassing); – topping up; – blockage of bottles; – aging of wine.
So first of all you must prepare a young wine.
For any “fizz” it is necessary to extract juice from ripe, pure berries or fruits, therefore, first chop fruits (apples, pears) or extract bones (cherries), stems (raspberries, blackberries, strawberries, currants, blueberries). Berries or fruits should be clean, disassembled, preferably not wormy.
Make sure that neither the dishes nor the juicer are iron (or iron parts), since the oxidation of the juice is unacceptable: the wine will have an unpleasant taste or it will deteriorate.
The best option – wooden dishes.
Grind apples or pears preferably with steel knives.
Shredded fruits or scattered or berries are placed in a clean cask and suppress with wooden pestles. Leave this weight for a day at a temperature of about 15-20 C. Weight will be fermented. Such juice for wine is much better.
If the mass is too thick (this refers to apple or pear wine), before she walks in an open vessel for a day, add a little water to it, but not forget to take this water into account when you make the must.
In a day should squeeze the juice. One of the simplest and most convenient ways is to squeeze the juice from the mass in the bag of a simple, not very thick and thick white canvas.
Wash the bag well in warm water. It does not have to be big. Lightly moisten it, fill it with apple juice and peel it together, squeezing out the juice.
After that, add sugar and water, depending on the amount of juice.
Water should be soft (not limy), preferably well or spring, this influences the quality of future champagne, sugar sand or refined pure.
Sugar is dissolved in water, stir well and pour into juice.
The resulting wort also stir and strain through a rare hair sieve, after which is poured into a fermentation vessel.
Fermentation of young wine in a bottle.
To ferment the liquid should be in glass or wooden dishes (for beginners it is better
glass, but for the quality of wine more suitable is a wooden container). Simplest fermenter – a glass or metal tube, bent arc.
Must not completely fill the fermenter, it is necessary to leave a little free space. Close the hole with a clean cloth, a stopper and leave it in this form for a day in a room with a temperature of 18-25 C. If fermentation does not develop (after a day there is no low noise, gas evolution), you can add 120 grams of pure raisins to each bucket of apple wort.
After that, the hole is securely closed with a stopper with the tube inserted into it, the second tip which is inserted into a vessel (a small jar) with water. Place this jar on the floor next to it. Cork at the vessel with wine fill with sealing wax, wax or paraffin, so that it does not penetrate the air. Preferably use sealing wax.
By the way the air passes through the tube into the vessel with water, you will know if it is airtight closed cork. If fermentation processes occur in the wort, and air does not pass through the tube go out, check the tightness and seal the cracks.
Must should wander at a temperature of 18-25 C in a dry and clean room. First fermentation will be turbulent, the content will come in strong excitement, it will seem that it is like boils from the emerging bubbles. Then it slows down.
Bubbles of gas will become much smaller, your young wine will become lighter, at the bottom a thick precipitate will appear. In the end, fermentation begins to stop completely.
Stormy fermentation at 18-25 C usually lasts about 3-4 weeks. After 4-5 days, it somewhat slow. And in the next 2-3 weeks, a slow fermentation continues. The time that goes to fermentation is stormy or slow, individually and depends on temperature in the room, as well as from what you make the wine, what is its strength.
If you see that the emission of gas bubbles has decreased, slowed down, the young wine lightened and the sediment gathered at the bottom, you can assume that the first stage of fermentation, and therefore, and the first stage of making home champagne is finished.
The second stage is the second fermentation period for young wine. When the first period ends (you can even do it a little earlier), pour the wine into bottles as full as possible, put it in every 1 tsp. of granulated sugar. In some wines (I’ll discuss this later) it is useful to put
two or three berries of grapes or even raisins – this will serve to stimulate fermentation. Clogging bottles with good thick stoppers and tie each stopper and bottle neck twine, so that because of the fermentation she did not jump out and the wine did not leak. It is advisable to pour fizz into bottles in a cool place and as soon as possible to protect the wine from a large release of carbon dioxide.
The bottles that used to contain champagne are best suited, since they strong enough, strong, which reduces the risk of their rupture due to an increase in internal pressure, pressure of the generated gases.
All prepared and tightly closed bottles are placed in a warm room. They must necessarily lie, and not stand.
In this position, keep the wine for at least 2-3 months, so that it is well thrown out. If the bottles do not stand up and start bursting, cool the room where they are. it slightly slows down the fermentation and, consequently, reduces the pressure, bu
t in this case follows increase the fermentation time of champagne.
After 2-3 months, when the fermentation of wine in bottles is not so noticeable, put them in tilted position in a room where the temperature should be maintained at about 13-15 C, and thus sustain another 1-2 weeks. After this time, put them in the neck down on a specially arranged machine in the form of a ladder. Every day they should be rotated to prevent the walls gradually lagged behind the yeast and accumulated at the neck. If all these conditions for 1-2 weeks yeast will gather on the inner surface of the plug in the form dense mass, the wine becomes light.
Sediment removal (wine degassing).
The next operation is the degassing of the wine – the removal of the residue left after fermentation. This procedure is rather complicated, it requires experience and speed of execution. If do it right, homemade champagne will be successful. It is from the results effervescence depends on effervescence, as well as the purity of the future wine.
You should carry out the procedure in the same room where wine was previously fermenting and where there are bottles, but the temperature should be lowered to 8-10 C. This is very important, because the cooler will be in the room, the less is the loss of carbon dioxide from the wine (at a low temperature increases the ability of the wine to dissolve carbon dioxide).
Prepare in advance the necessary number of stoppers for sealing bottles and twine (wire frame) to secure the plugs. Also keep a number of liquor or wine, that is, than you will do refilling in bottles.
Remove the yeast over a clean container so that it can be separated from yeast poured out when you open a bottle of wine. Do this by straining the resulting yeast mass.
Begin to degrade in this way: first carefully, without shaking and trying do not shake, take from the shelf a bottle with a “fizz” and, without changing its original position, that is, without turning over, gently cut the string holding the cork and neck, easily, smoothly pull the plug if it immediately succumbs to the pressure of the hand (if not – pull out with a corkscrew, but again gently, trying not to shake and shake the bottle). You should know that the cork always flies out of the neck, and together with it and yeast, that is the same sediment, which should be removed. This operation requires special attention, speed and agility. Only in this case the sediment (yeast) is not shaken, but therefore, the wine is clean enough. Speed is necessary in order not to resulted in too much wine (small losses are inevitable). After removing all the yeast, immediately close the bottle with a finger.
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Topping up and blockage of bottles.
The next stage includes refilling and savoring home champagne. This the procedure is better done together.
If the first person removes yeast and immediately closes the bottle with a finger, the second immediately takes it from the hands of the first, turns over and quickly pours into it wine or liquor, open and standing next to each other. Pour wine or liquor better through a tube, funnel, from a vessel with a narrow and with a long spout. Cork as soon as possible. This procedure requires special attention and speed, since it is at this point that the most common leakage of carbon dioxide. After clogging the stopper must be carefully and securely tied to the neck with a string so that the pressure gas it did not take off.
After that, fill the cork and bottle neck with wax or other similar composition.
Aging of wine.
The next stage implies that the wine will be sustained for a certain time.
Processed in the way described above, fold the bottles in the same cool room (t 8-10 C) for further exposure. The duration of the soaking period will affect the quality your wine.
Homemade champagne will be ready in no less than 3 months. This is the minimum period. It is desirable to withstand it for at least five months: the longer the aging time, the better wine.
Too strong home champagne loses in quality, taste, aroma. In a word, the amount of alcohol in it should not be more than 9%. Therefore, when preparing wine should be guided by the following recipes, choosing the ratio of sugar and water.
A special condition for the preparation of champagne is raw materials.
The most delicious, fragrant and refreshing I consider “fizz” of white currant, strawberries and Siberian (“paradise”) apples. But, of course, this is a matter of taste.
Decoration of bottles of champagne (video).