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SPARKLING WINE RECIPE
FOR 23 LITRES
(23 litres = 5 imperial gallons
= 6 US gallons)
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w h a t i s s p a r k l i n g w i n e ?
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A
wine can be considered as "sparkling" when it contains carbon dioxide gas.
While some commercial sparkling wines are carbonated artificially, we have decided to talk about
the most simple technique, "La Méthode Champenoise".
"L
a Méthode Champenoise" technique will add the sparkle and
effervescence to your wine by creating a renewed or second fermentation
in the champagne bottle. While this method does result in a small deposit in the bottom of the
bottle, rest assured, that with a little time this deposit will become increasingly more compact
resulting in very little movement when pouring to the glass.
T
his process will require approximately 12 weeks to complete (not including the initial wine
fermentation period)
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- 23 litres (5 gallons) of finished wine
- 285 grams (10 ounces) of corn sugar (Dextrose)
- 30 Champagne bottles
- 30 plastic Champagne stoppers
- 30 Champagne wires
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Step 1:
Make a good quality white,rosé or blush wine from grapes, juice,
semi-concentrate or concentrate. DO NOT ADD ANY STABILIZER such
as sodium or potassium metabisulfite or potassium sorbate to your
wine since a stabilizing agent will prevent the renewed fermentation in
the bottle which is necessary to produce the effervescence(see Step 5). |
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Step 2:
When your wine is perfectly CLEAR and STABLE, rack to a clean and
sanitized primary fermenter.
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| **** Clearing Table (approx.) ***** |
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- 6 months for wine from grapes
- 6 months for wine from fresh grape juice
- 6 to 8 weeks for wine from concentrate or semi-concentrate
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Step 3:
If your wine is perfectly clear filtering may not be required.
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Step 4:
Take the 285 grams (10 ounces) of corn sugar (Dextrose) and make into
a syrup with a little water. Thoroughly mix into the wine.
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Step 5:
To ensure a good second fermentation, blend one packet of wine yeast
in a little water and add to wine. We recommend Lalvin EC-1118 Champagne
Yeast. |
Step 6:
Immediately siphon the wine into cleaned and sanitized CHAMPAGNE BOTTLES.
Close bottles immediately using plastic Champagne stoppers AND Champagnewires.
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NOTE
It is extremely important that you DO NOT bottle sparkling wine in regular wine bottles
since they may explode as a result of the pressure from the renewed fermentation.
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Step 7:
Stand the bottles UPRIGHT in a warm dark area (65F-70F) in order to promote fermentation.
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Step 8:
Agitate bottles several times during the first 3-4 weeks.
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Step 9:
Leave bottles STANDING UNDISTURBED, for an additional 6-8 weeks or longer to mature.
This will also help to compact the sediment at the bottom of the bottles. |
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Step 10:
Chill wine before serving, handle the bottles very carefully, uncork with caution and
pour gently into your Champagne glass. The deposit should give you no trouble. If the "fizz" is not
quite fizzy enough, simply leave bottles in a warm area for an additional couple of weeks.
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Enjoy! Please drink responsibly!
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