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The best champagne at home is made from red grapes, white comes out a little worse in terms of quality. Making sparkling wines on your own is more difficult than ordinary ones, but if you choose a good recipe, the drink will turn out bright and original.
Tips before starting
The berries must be carefully sorted out, only well-ripened ones should be used, then they are kept in a vat for two days and only then placed under the press, having previously kneaded a little.
The juice that is taken to make the drink differs depending on the squeeze time. After each stage of pressing, the grapes are turned over.
The first released liquid is called “drip” juice: it is the most valuable.
Then the next portion is squeezed out: the wine from it is also excellent and is called “retrus”.
The third batch of juice is called “trill” and is considered stronger.
Raw materials can be pressed until liquid is released, but the taste and saturation will gradually decrease.
Recipe for white or gray champagne
Ingredients
Ripe grapes – any quantity
Aged wine (from 2 years old) – for topping up
Method of preparation
Grind the berries with a press, drain the juice and leave for primary fermentation for 1,5-2 weeks.
At the end of the fermentation processes, seal the vessel, taking care of the presence of small vents, and wait for maturation.
During the infusion, constantly top up the finished wine: the first 30 days – weekly, then – once every 2 weeks.
Sparkling wine “Lemon kvass”
Sugar can be added to the finished drink with a lack of sweetness.
Ingredients
Lemon – 7-8 pcs.
Raisins – 400 g
Honey – 400 g
Water – 20 L
Yeast – a pinch
Flour – for dough
Method of preparation
Lemons cut into thin circles, remove the peel and white skin, remove the seeds.
Add honey and raisins to the fruit pulp, stir until the honey dissolves in the juice.
Pour the mass with water, add the zest, bring to a boil.
Make batter from flour, dilute yeast in it, wait until it rises, and transfer to a vessel prepared for fermentation (preferably wooden).
Pour the cooled lemon syrup into the dough, stirring constantly.
Leave the contents for fermentation, wait until the solid components rise to the top, and then remove them from the drink.
Pour the liquid into small vessels, dropping 2 raisins and a slice of zest into each.
Seal bottles tightly and store in a cool place for at least 3 weeks.
A simple recipe: champagne “Exclusive”
This drink can not be considered sparkling, but someone may like it.
Ingredients
Vintage wine – ¾ l
Soda – 2 d
Citric acid – 1,5 g
Sugars – 25 g
Method of preparation
Combine all solid ingredients.
Pour the mixture into a bottle of wine.
Seal, shake, wait 10 minutes and try.
Recipe: Classic Champagne
As a base, both homemade wine from any fruit (grapes, apples, cherries, mountain ash), and purchased in a store, are suitable. This is a rather complicated manufacturing method, but it is closest to the standard champagne technology.
Ingredients
Wine – 0,75 – 1 liter
Raisins – 3-5 pieces
Sugar – 1 st. l.
Method of preparation
Pour the finished wine into a dark glass vessel, preferably a champagne bottle, filling it up to the neck.
Add sugar and a few raisins to the drink, seal tightly, wrap with wire (pour with melted wax).
For 2–3 months, fix the bottle in a horizontal position in a room with a temperature of about 20 ° C.
2 weeks before the end of the term, place the vessels upside down and rotate daily in a circle.
Carefully remove the cork, pour off some of the product with sediment, fill the container with fresh wine and reseal.
Send the vessel to a cool place (cellar) for 3 months or more to taste.
Recipe: sparkling currant
The leaves used as raw materials may be fresh or dried, but must be young. Grapes will do too.
Ingredients
Black currant leaves – 100 g
Boiled water – 15 l
Lemon – 3 pc.
Sugar – 1 kg
Yeast – 3 tbsp l.
Method of preparation
Put the leaves in a large glass bottle, pour water.
Peel the lemons from the peel and grains, chop the pulp and pour into a vessel.
Add sugar to the contents, put in the sun or in a warm place.
Wait 3-4 days, shaking regularly.
Pour in the yeast, let it ferment for 3 hours, put it in the cold and hold it there for about 1 week.
Gently strain through a piece of cloth and distribute into bottles. Store in the basement, refrigerator.
Relevance: 18.11.2018
Tags: Wine and vermouth, Wine recipes