Sparkling wines: 5 recipes at home

The best champagne at home is made from red grapes, white is slightly worse in terms of quality. Making sparkling wines yourself is more difficult than regular ones, but if you choose a good recipe, the drink will turn out to be bright and original.

Tips before you start

1. Berries must be carefully sorted, use only those that are well ripened, then keep them in a vat for two days and only then place them under a press, after slightly mashing them.

2. The juice used to make the drink differs depending on the time of squeezing. After each stage of pressing, the grapes are turned over.

3. The first liquid that stands out is called "drip" juice: it is the most valuable.

4. Then the next portion is squeezed out: the wine from it is also excellent and is called "retrus".

5. The third batch of juice is called "trill" and is considered stronger.

6. The raw material can be pressed as long as liquid is released, but the taste and saturation will gradually decrease.

Recipe for white or gray champagne

The ingredients

1. Ripe grapes - any amount

2. Aged wine (from 2 years) - for topping up

The method of preparation

1. Grind the berries with a press, drain the juice and leave for primary fermentation for 1.5-2 weeks.

2. After the end of the fermentation processes, seal the vessel, taking care of the presence of small vents, and wait for maturation.

3. During the infusion, constantly add the finished wine: the first 30 days - weekly, then - every 2 weeks.

Sparkling wine "Lemon kvass"

In case of lack of sweetness, you can add sugar to the finished drink.

Ingredients

1. Lemon - 7-8 pieces.

2. Raisins - 400 g

3. Honey - 400 g

4. Water - 20 liters

5. Yeast - a pinch

6. Flour for the dough

Method of preparation

1. Cut the lemons into thin slices, remove the peel and white skin, and remove the seeds.

2. Add honey and raisins to the fruit pulp, stir until the honey dissolves in the juice.

3. Pour water over the mixture, add the zest, bring to a boil.

4. Make a liquid dough from flour, dilute the yeast in it, wait until it rises, and transfer it to a container prepared for fermentation (preferably wooden).

5. Gradually pour the cooled lemon syrup into the dough, stirring continuously.

6. Leave the contents to ferment, wait until the solid components rise to the top, and then remove them from the drink.

7. Pour the liquid into small bowls, adding 2 raisins and a slice of zest to each bowl.

8. Tightly seal the bottles, put them in a cold place for at least 3 weeks.

Simple recipe: Exclusive champagne

This drink cannot be considered sparkling, but someone may like it.

Ingredients

1. Vintage wine - ¾ liter

2. Soda - 2 g

3. Citric acid - 1.5 g

4. Sugar - 25 g

The method of preparation

1. Combine all the solid ingredients.

2. Pour the mixture into a bottle of wine.

3. Seal, shake, wait 10 minutes and taste.

Recipe: "Classic" champagne

As a base, both homemade wine from any fruit (grapes, apples, cherries, mountain ash) and store-bought wine are suitable. This is a rather complicated production method, but it is the closest to the standard champagne technology.

Ingredients

1. Wine - 0.75 - 1 liter

2. Raisins - 3-5 pieces

3. Sugar - 1 tbsp.

The method of preparation

1. Pour the finished wine into a dark glass vessel, preferably a champagne bottle, filling it to the neck.

2. Add sugar and a few raisins to the drink, seal it tightly, wrap it with wire (pour melted wax).

3. Fix the bottle horizontally in a room with a temperature of about 20 °C for 2-3 months.

4. 2 weeks before the end of the term, place the vessels upside down and rotate daily in a circle.

5. Carefully remove the cork, drain off some of the product with the sediment, refill the container with fresh wine and reseal it.

6. Send the vessel to a cool place (cellar) for 3 months or more to taste.

Recipe: sparkling wine "Smorodynove"

The leaves used as raw materials can be fresh or dried, but always young. Grape is also suitable.

Ingredients

1. Black currant leaves - 100 g

2. Boiled water - 15 liters

3. Lemon - 3 pieces

4. Sugar - 1 kg

5. Yeast - 3 tbsp.

Method of preparation

1. Put the leaves in a large glass bottle, cover with water.

2. Peel the lemons from the peel and seeds, grind the flesh and pour it into a bowl.

3. Add sugar to the contents, put in the sun or in a warm place.

4. Wait 3-4 days, shaking regularly.

5. Pour in the yeast, let it ferment for 3 hours, put it in the cold and keep it there for about 1 week.

6. Carefully strain through a piece of cloth and distribute into bottles. Store in the basement, refrigerator.

Update: 18.11.2018

Category: Wine and Vermouth