Many holidays are simply unthinkable without such a foamy drink like champagne. New Year and wedding day are strongly associated with magic bubbles. Prices for this drink range from very low to very high. However, it can also be done at home.
It is necessary
- -fresh berries (cherries, gooseberries, etc.);
- -any fruits (orange, lemon, apples, etc.);
- -deep dishes where the juice will be squeezed;
- -gauze;
- -Pure wooden, can be small, tub and pistils;
- -sugar;
- -water;
- -raisins;
- -bottles for bottling ready-made champagne;
- - bottle caps
Instructions
Step 1
To make champagne, you must first make young wine. To do this, fresh berries need to be washed, sorted out and peeled from the stalks. Then they need to be finely chopped and put in a wooden fermentation container. When preparing champagne, you must not use iron dishes so that it does not oxidize the juice of the berries and spoil the taste of champagne. Next, you need to mash the berries with a pestle to get more juice.
Step 2
Then the resulting mass is left for about a day to begin fermentation. Then you need to squeeze the resulting juice through cheesecloth so that you can start preparing the wort.
Step 3
To prepare the wort, you need to mix sugar and water. When choosing water, you must remember about the quality of the future wine. To make the champagne tender, you should take spring water or very filtered water. Stir the sugar in water until it is completely dissolved. And then pour the resulting wort into a fermentation container. The only condition is that the wort should not reach the edges of the fermentation container.
Step 4
Then the resulting mass must be left for a day in a room with a temperature of 18-25 degrees. After that, the fermentation container must be closed with a lid with a tube inserted into it. Place the second tip in a jar of water. The lid on the fermentation container must be poured with paraffin or sealing wax so that air does not enter the container and does not interfere with fermentation.
Step 5
Full fermentation time for homemade champagne is about 7 weeks. Of these, 4 weeks is a vigorous fermentation (this is when it seems that the dishes will just explode), and then slow fermentation takes place for 3 weeks (at this time the drink seems to "reach").
Step 6
Now you can move on to the next step - bottle the wine and add granulated sugar to each teaspoon. We plug with corks. And we put them (exactly we put them!) In a cool room (temperature 13-15 degrees). Fermentation continues for another three months.
Step 7
After 3 months, the bottles should be placed in an inclined position with the stoppers down. And leave to roam again. Only now the bottles need to be constantly rotated Homemade champagne will not be ready earlier than in 3 months, but better in 5. So it will be more mature and refined!
