Champagne from white currant at home. Champagne cooking tips at home
It is much more economical and more profitable from the point of view of the family budget to make champagne at home, on its own, besides, you will avoid the risk to give considerable money for poor-quality drink. Meanwhile, homemade champagne, made in strict accordance with the recipe, will turn out nothing worse than the usual store, and you will be sure of the quality of the drinks used for drink, and get rid of the risk to get an unwanted result that, unfortunately, it is not so rarely.
Prepare homemade champagne (hip wine) is not so difficult. In addition, you are entitled 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.
The strong foaming of any champagne (winning) occurs due to the fact that in wine prepared is not common, and in a special way, the maintenance of carbon dioxide, which, when the wine is discovered, is quickly distinguished from it and thereby produces hiss and forms foam.
Prepare homemade champagne in two different ways, each of which has its advantages and cons. The first way (it can be called natural): Young wine makes wander in bottled clogged. With a second (conditionally referred to as artificial) carbon dioxide is extracted artificially, and then pumped in any way in wine bottles. The difference between the colossal. At wines prepared in a natural way, taste is gentle and fresh, they are a little longer (as they say, "mutate"), since carbon dioxide is not released immediately, but gradually, small bubbles. Such champagne is very fragrant and pleasant to taste. Well, and champagne, cooked with artificial addition of carbon dioxide, does not have such a pleasant and refreshing taste, not so fragrant, foams very quickly and, therefore, quickly exhales, as the gas stands out much more intense.
Therefore, the first, natural path of cooking champagne can be considered the most suitable if you wish to get high-quality, delicious wine. If the most important thing for you is to save time and effort, you can pour ready-made homemade wine to the siphon, use purchased gas cans (carbon dioxide) - and home champagne is ready to use.
Any homemade champagne (pop) can be done, guided by such a system:
- cooking young wine;
- fermentation of young wine in a bottle;
- removal of sediment (blasting of wine);
- pulling and squeezing;
- blocking bottles;
- holding wine.
Grinding fruits or berries Place in a clean row and suppress wooden pees. Leave this mass for a day at a temperature of about 15-20 degrees. The mass will come to fermentation. Such juice for wine is much better. If the mass turned out to be too thick (this applies to apple or pear wine), before it is to wander the day in an open vessel, add some water to it, but do not forget to take into account this water later when you do wedge.
After a day, squeeze juice. One of the easiest and most convenient ways is a spin of juice from the mass located in a bag of simple, not very thick and thick white canvas. Bag pre-rinse in warm water. He should not be big. Smightly moisten it, fill the apple mass on a third and twisted together, pressing juice.
After that, add sugar and water depending on the amount of juice. Water should be soft (non-lime), preferably well or spring, it affects the quality of future champagne, sugar-sand or refined. Sugar solubinate in water, stir well and pour juice. The resulting wort is also stirred and strain through a rare hair, then pour into the fermentation vessel.
Waving fluid should be in a glass or wooden tableware (for beginners is better glass, but for the quality of wine more suitable is wooden packaging). The simplest fermentation apparatus is a glass or metal tube, bent arcuate.
The wort should not fully fill the ferment machine, it is necessary to leave some free space. Hole close the clean cloth, stopper and in this form leave the room in the room with a temperature of 18-25 degrees. If fermentation does not develop (after a day there is no weak noise, gas release), you can add 120 grams. Pure Izya for each bucket of apple wort.
After that, the hole is securely close the cork with a pipe with a tube, the second tip of which insert into the vessel (small jar) with water. Place this jar next to the floor. The tube at the vessel with wine pour with a peeling, wax or paraffin so that the air does not penetrate it. It is preferable to use Surgachi.
By how the air passes through the tube into a vessel with water, you will find out, the plug is tightly closed. If fermentation processes occur in the wort, and the air does not go through the tube, check the tightness and close the slots.
The wort should be wandering at a temperature of 18-25 degrees in a dry and clean room. First, the fermentation will be stormy, the contents will come to strong excitement, it will seem that it is like boiling from the standing bubbles. Then it slows down. Gas bubbles will become much smaller, your young wine will be lighter, a thick precipitate will appear at the bottom of the container. In the end, fermentation will stop completely. Storm fermentation at 18-25 degrees usually lasts about four weeks. Five days later it will slow down somewhat. And in the following three weeks, slow fermentation continues. The fermentation time is stormy or slow - individually and depends on the temperature in the room, as well as from what you cook wine, what is his fortress.
If you see that the release of gas bubbles decreased, slowed down, the young wine was glad and the precipitate was gathered at the bottom, it can assume that the first stage of fermentation, and therefore, the first stage of cooking homely champagne was finished.
The second stage is the second period of fermentation of young wine. When the first period is over (you can even do it a bit earlier), wake the wine into the bottles as fully as possible, pour into each teaspoon of sugar sand. Some wines are useful to put two or three berries of grapes or even raisins - this will serve to excite fermentation. Close the bottles with good thick plugs and make each plug and neck of the bottle of the twine, so that it does not jump out and the wine does not flow. It is advisable to pour the pop bottle in a cool room and as quickly as possible to protect the wine from a large extraction of carbon dioxide.
Those bottles in which the champagne continued was best suited, since they are sufficiently strong, strong, which reduces the risk of their rupture due to an increase in the internal pressure, the pressure of the formed gases.
All prepared and tightly closed bottles put in the warm room. They must certainly lie, not stand. In this position, hold the wine for at least three months so that it is well sejected. If the bottles do not stand and begin to break, cool the room where they are. This somewhat slows down the fermentation and, therefore, reduce the pressure, but in this case, the fermentation time of champagne should be increased.
After three months, when the fermentation of wine in bottles will not be so noticeable, put them in an inclined position in the room where the temperature should be maintained about 13-15 degrees, and so for a while for two more weeks. After this time, put them down on a particularly arranged machine in the form of a staircase. Every day they should be rotated so that the walls are gradually behind the yeast and accumulated at the neck. In compliance with all these conditions, the yeast will gather on the inner surface of the plug in the form of a dense mass, the wine will become light.
Next operation - blasting wine - removal of the sediment remaining after fermentation. This procedure is quite complex, it requires experience and speed of execution. If you do everything right, homemade champagne will be successful. It is from the results of the Degorabling depends on winning, as well as the purity of the future wine.
The procedure will certainly spend in the same room where the wine has previously wondered and where bottles are located, but the temperature should be reduced to 8-10 degrees. This is very important, since the cooler will be in the room, the smaller the loss of carbon dioxide from the wine (at low temperature increases the ability of wine to dissolve carbon dioxide).
Prepare prepare the required amount of plugs for clogging bottles and the twine (wire frame) to secure traffic jams. Also keep a number of liquor or wine, that is, what you will make a tank in the bottle.
It is necessary to remove yeast over a clean vessel so that then it was possible to separate from yeast with a wing bottle. Do this, the periody of the resulting yeast mass.
Be proceed to Degorabling in this way: first carefully, without scaring and trying not to shake, take a bottle with a "pop" and without changing her initial position, that is, without turning, carefully deploy the twine, bonding cork and neck, easy, smooth motion Pull out the cork if it immediately gives up a hand pressure (if not - pull out a corkscrew, but again gently, trying not to shabby and not shaking the bottle). You should know that the plug always flies out of the neck, and with it and yeast, that is, the very precipitate that should be removed. This operation requires special attention, speed and dexterity. Only in this case, the precipitate (yeast) is not shaking, and therefore, the wine is quite clean. Speed \u200b\u200bis necessary, in order not too much wines (small losses are inevitable). Deleting all the yeast, immediately the bottle hole close your finger.
The next stage includes a plot and squeezing of home champagne. This procedure is better to do together. If the first person removes the yeast and immediately covers the bottle with his finger, the second immediately takes her from the hands of the first, turns over and quickly pours wine or liquor, open and standing nearby. Pour wine or liquor is better through the tube, funnel, from a vessel with a narrow and long nose. Blood as soon as possible. This procedure requires special attention and speed, since it is at this point that carbon dioxide leak is most often happening. After blocking the plug, it is necessary to carefully and reliably bind to the neck of the twine, so that it does not fly off the gas pressure. After that, they certainly fill the cork and the neck of the bottle of the pegs.
The next stage implies that the wine will be withstanding a certain time. The bottle processed above described in the same cool room at 8-10 degrees for further withstanding. The duration of the exposure period and will affect the quality of your wine.
Homemade champagne will be ready at least three months later. This is the minimum term. It is advisable to withstand it at least five months: the more excerpt, the better the wine.
Too strong home champagne loses in quality, taste, aroma. In short, the number of alcohol in it should not be more than 9%. Consequently, when preparing wine, you should be guided by the recipes below, selecting the ratio of sugar and water.
A special condition in the preparation of champagne is raw materials. The most delicious, fragrant and refreshments are considered "pops" from white currant, strawberries and Siberian ("paradise") apples. But, of course, this is a matter of taste.
The wine is a drink that is drinking not only at every event, but just when she wanted something stronger. However, the table wine is just a pleasant accompaniment of lunch, but when you want a real holiday - people most often buy champagne. But why waste considerable money for unknown what quality product, when easy to make champagne at home? How to make homemade champagne , you can find out by reading on the Internet or asking for winemakers. But the most delicious drink made of wine.
It can be a product of natural fermentation of wine itself, or artificial, when the carbon dioxide is added only, however, it is better to give preference to the natural occasion, the drink will turn out much better, with a rich taste, playful and fragrant, and it is not more difficult to prepare it, except for a little more time . Consider several methods that are easy to carry out the production of champagne houses - the simplest recipes.
Classic wine champagne recipe
The production of champagne on an industrial scale is different from home, there is a large number of preservatives that may not affect the organism. However, it is quite acceptable to prepare homely champagne to use and purchased wine. What it will be, no matter - apple, grape, currant, cherry, but here the homemade will be more useful and tastier.
This method of cooking champagne is incredibly simple and will not take much time and effort, making the production of champagne with pleasure, products will also need a minimum, but the pleasure will be obtained. What do we need?
- 1 bottle of home wine with a volume of 0.75 liters.
- 100-120 grams of sugar
A pleasant acute pinching of bubbles in the language, combined with a gentle taste that keeps the shades of the summer sun and the autumn pore of the harvest is such a sweet sparkling wine. You can buy a bottle of fruit drink in order to enjoy this unusual combination, and you can cook sparkling wine at home, yourself choose your favorite berries for him. With this task, anyone who has at least initial ideas about the manufacture of alcoholic beverages and is quite patient. The process will be longer than going to the store, but the result is undoubtedly worth it.
Artificially saturated with carbon dioxide drinks are called non-sparkling, and effervescent. Sparkling wines are filled with magic bubbles naturally in the fermentation process.
Easy way to manufacture sparkling wine
This recipe is the easiest, but at the same time it allows you to achieve good results. Home sparkling wine will be not quite clean, but very tasty. To do this, you will need to prepare the wort of those berries that most to taste - it may be classic grapes, and less traditional raw materials, such as apples (sparkling wine from them), gooseberry, or plum. Red sparkling wine is preparing the same as white. The process goes, as usual - each winemaker has its secrets and tricks, so there can be no universal councils. It is necessary to wait for the moment when active fermentation ceased, but the process has not yet completed to the end.
And after the wort almost fered and began to lighten, the magic begins, thanks to which the non-carbonated drink turns into home sparkling wine.
Magic begins!
We must certainly be cold-resistant. After all, at a low temperature, the absorption of carbon dioxide with liquid increases, which means that sweet sparkling wine should be wandering in the coolness, which is not all yeast.
Cooking
The cooking process itself differs little from the option discussed in a simpler version. In the bottle S.
the raw materials are added sugar (or pre-cooked syrup), yeast, capacities tightly closed and left for fermentation in a cool dark place. After two or four months you need to remove the sediment. It is done like this: the bottles turn the neck down - the suspension is settling. After that, it remains only to drain the torment, and the wine will become clean.
Thanks to this material you will learn how to prepare champagne at home from any finished wine. The recipe is simple, but the cooking technology requires dexterity at the time of the flagging (removal of the precipitate from the bottle). That is why I advise you to make champagne together, so more interesting and easier.
You can prepare homemade champagne by two methods:
Artificial. The drink is saturated with carbon dioxide without fermentation (cylinders with carbon dioxide are required).
Natural. The young wine wanders in tightly clogged bottles, then it is cleaned. This method is better because it turns out natural sparkling wine with a rich taste. It is about the natural method that will be discussed further.
Ingredients:
- wine - 0.75 liters;
- sugar - 1 tablespoon;
- unwashed raisins - 3-4 pieces.
Recipe home champagne
1. Bottle blocks wine. You can use any homemade wine from grapes, apples, cherries, rowan, other fruits, or buy a drink in the store. In the second case, I advise you to choose the wines of the average price range, in the cheapest a lot of preservatives, the investigation of which they are bad roam.
Wine in a cool room to pour into bottles from under champagne. They are strong enough and will withstand the gas pressure, it is the perfect option. If there are no such bottles, any others are suitable, it is desirable that they are from dark glass. Plastic bottles are the worst option, as the alcohol in wine enters the reaction with plastic and spoils the taste.
Add 1 tablespoon of sugar and several raisins. These ingredients are needed to activate fermentation. Bottles should be filled with the most thoroughly so that with them it is easier to work in the future.
Publish the full bottles of reliable traffic jams and for greater reliability to tie them with wire as it is done in the factory champagne. Alternative option - Pour the plugs with a savory or hot wax.
2. Storage. Within 60-90 days, the future of homemade champagne should be stored in a horizontal position at a temperature of 18-25 ° C. Try to maintain a stable temperature, it is very important for the normal development of wine yeast and fermentation.
In the last 2 weeks storage, the bottles put down the necks down and every day slowly rotate. This is done so that the yeasts lag behind the walls and gradually accumulated at the neck.
Sediment near the neck 3. Degorabling (sediment removal). The most difficult stage on which the dexterity is required or helping other people. I advise you to prepare new traffic jams in advance and dressing. The procedure must be carried out in the room where the drink was kept.
The essence of the Degorabling is that we remove the yeast and other fermentation products that have accumulated near the traffic jam. For this bottle, you need to open, quickly merge the sediment, add a little fresh wine and clog them back.
The procedure is performed by two people in the following order: the first winemaker carefully opens the bottle, without changing its initial position, drains the precipitate (small losses of champagne are inevitable), closes the neck with his finger, transmits a bottle to his partner. The second - intercepts the neck with his finger, turns over and opens the bottle, freshes wine into it, tightly clogs the plug and pulls the wire (floats with wax or surgohum).
Attention! Under gas pressure, poorly closed plug can fly.
4. Holding. Fold closed bottles in the cold room (temperature 8-10 ° C) and withstand at least three months. The longer this period lasts, the better the champagne will succeed.
Champagne from apple juice. Photo by Alexander M. P.S. The video describes a method for making champagne from black currant leaves (and grape) are described. Although this drink cannot be called traditional champagne, but it is done easier and faster than the technology described above.
Every year approximately 3 billion champagne glasses drink in the world. The history of this drink has several hundred years. Keler Abbey Pierre Perignon in 1670 discovered the technology of accumulating several varieties of grapes at once. In addition, he invented how to pour such wine on bottles and clogged for storage. For a long time, sparkling wines were extremely sweet. But the technology was imperfect - up to 40% of bottles exploded. Today you can prepare champagne at home. The only one must take into account a number of nuances so that the bottles are safe.
What risks are
It is important to understand that the manufacture of sparkling drink at home is fraught with a number of dangers. In the list of risks:
- It is impossible to zagase wine
- Wine color will be muddy
- Wine comes too sweet
- Drink is overly dry
Moreover, with such problems, not only those who first tried to make champagne themselves, but also experienced masters, risk.
How to cook drink
Experts argue that you can prepare champagne at home in two ways:
- Artificial
- Natural
In the first case, they have in mind the technology when the drink is artificially saturated with carbon dioxide - this requires cylinders with carbon dioxide.
With the second version, the young wine should wander in bottles that are tightly clogged. After insistence, it is cleaned. This option is called more preferable, because Wine is obtained natural.
Natural option
To prepare champagne thus need:
- 0.7 liters of wine
- table spoon sugar
- unlimited raisins - enough 3-4 pieces
A great solution will be homemade wine. Moreover, any options are suitable - grape wine, drinks from apples, cherries, rowan, etc. Also, in the absence of time, you can choose and store wine - here it is worth relying on the options for average cost. At the cheapest better not to pay attention, because They contain many preservatives, which is why the normal drink does not work.
The first point is the spill of wine on bottles. The optimal option will be the choice of bottles from under champagne. Such have special strength and can easily withstand the pressure from the wandering beverage. But from plastic options it is better to refuse, because Alcohol and plastic enter the reaction, spoiling the taste of the drink. After bottling, it is necessary to add raisins and sugar to wine. That is what will be fermentation catalysts. Bottles must be filled under the lid. Next will be left to close them with covers and tie them to the reliability of the wire.
Point second - storage. It is necessary to ensure proper storage of the drink. For two to three months, this champagne will be incanded. At the same time, it should be kept in a horizontal position, the temperature in the room where the bottles are located, should not exceed 25 degrees. Moreover, experts argue that it is necessary to withstand the same temperature all the time. This will be the key to successful fermentation and the development of the necessary wine yeast.
Closer to the end of the storage - about two weeks for two - bottles need to turn down the necks down and swallow every day. Such a measure will allow driving wine yeast so that they are not going on the walls.
Point third - removal of sediment. This procedure is called Degorabling. This stage is considered the most difficult. And here it is necessary to show a special dishistribution and dexterity. The essence of the procedure is the removal of yeast and other fermentation products accumulated around the plug. It looks like this: bottles quickly open, also quickly drain the precipitate and clog them back. To increase the success of this, it is recommended to choose traffic jams in advance and wire.
Clause Fourth - Holding. Next will be taken to make sure that the bottles are securely closed. After that, they should be left in a cold room - the temperature here should be at the level of 8-10 degrees. Here champagne will stay for another three months. And it's not worth a hurry, because The longer the drink is, the better it will turn out.
Nuances of manufacture
If you want to get champagne with fruit taste, you can use various liquids as a basic product.
It is also worth understanding that today there are special jams for champagne, which increase the precipitate - such can be applied as far as possible. There is also such an option as a plug with a barometer. It allows you to track the pressure in the bottle. The optimal parameter is 5-6 bar.