Many holidays are simply inconceivable without such frothy beverage as champagne. New year and day of a wedding strongly is associated with magic bubbles. The prices of this drink fluctuate from very low to very high. However it can be made also in house conditions.
It is required to you
- - fresh berries (cherry, gooseberry, etc.);
- - any fruit (orange, lemon, apples, etc.);
- - deep ware where juice will be squeezed out;
- - gauze;
- - clean wooden, it is possible small, a tub and pestles;
- - sugar;
- - water;
- - raisin;
- - bottles for pouring of ready champagne;
- - traffic jams for bottles
Instruction
1. For preparations champagne it is necessary to make a young wine at first. For this purpose fresh berries need to be washed out, touched and peeled from fruit stems. Then they need to be cut and put in a wooden fermentative container small. At preparation of champagne it is impossible to use iron ware that it didn't oxidize juice of berries and I didn't spoil taste of champagne. It is necessary to rumple berries further a pestle that more juice was emitted.
2. Then the received weight is left approximately for day that fermentation began. Then it is necessary to wring out the turned-out juice that it was possible to begin to prepare a mash through a gauze.
3. For wort preparation it is necessary to mix sugar with water. When choosing water it is necessary to remember quality of future wine. That champagne turned out gentle, water should be taken spring or very filtered. Sugar needs to be stirred in water before full dissolution. And after to pour in the received mash in a fermentative container. The only condition - a mash shouldn't reach to the brim a fermentative container.
4. Then it is necessary to leave the received weight for day indoors with a temperature of 18-25 degrees. After that the fermentative container needs to be closed a cover with the tubule inserted into it. The second tip needs to be placed in bank with water. The cover on a fermentative container needs to be filled in with paraffin or sealing wax that air didn't get to a container and I didn't prevent fermentation.
5. Time of full fermentation of home-made champagne - about 7 weeks. From them 4 weeks go violent fermenation (it when kavzhtsya that ware will just blow up now), and then 3 weeks go delayed fermentation (at this time drink kind of ""reaches"").
6. Now it is possible to pass to the following step - we spill wine on bottles and we add to each teaspoon of granulated sugar. We cork with traffic jams. Also we put them (we put!) to the cool room (temperature of 13-15 degrees). Three more months proceed fermentation.
7. In 3 months of a bottle it is necessary to put in inclined situation traffic jams down. And again to leave to wander. Only now bottles need to be rotated constantly. Home-made champagne will be ready not earlier, than in 3 months, and it is better through 5. So it will be more sustained and found!