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Al's Land before Wine
Wine (and Beer) Making Page

Tip for beginners

Making Sparking Wine (Champagne) from still wine

Start with good quality still wine. I recommend a wine which has fermented fully, is not oxidized, and does not have any finishing additives or chemicals added. If clearing is needed, use a procedure which does not contain sulfites (Potassium or Sodium Metabisulfite, Potassium or Sodium Phosphate) or Camdem tablets. If filtering is desired, process the wine to be made sparkling after 3 to 5 gallons of clear water or other wine. This will reduce the levels of sulfites picked up from the filter. I would not skip cleaning the filter with sulfites before using when making sparking wine. Add 1/3 Cup of Corn Sugar (NOT Cane Sugar) to 8 oz of water. Some suppliers may refer to Corn Sugar as priming sugar. Stir the sugar into the water untill it is fully dissolved and well mixed. Add 2 oz this mixture to a champagne bottle which has been nearly filled with the previously prepared wine. When the sugar water has been added, the champagne bottle should be full to 2 inches from the top. The closer to the top, the higher the pressure and the greater the chance of explosion. Do not overfill. Under filling will lead to less active bubbles in the finished product. Add 1/4 tsp of high quality activated champagne yeast to each bottle. Cap with a champagne stopper (hollow plastic stopper) and wire each bottle top & stopper with a champagne wire hood. Age in the dark for 6 months or more at a constant 60F - 80F, before chilling and enjoying.
NOTES: Commercial wine or other sulfited wine may be used, but the consistancy, repeatability, suitability of the finished product to emulate champagne will be in question. Both from bottle to bottle and from batch to batch due to the unpredictable nature and levels of contact with sulfites. Using wine which has not fermended fully may result in both dangerous levels of pressure and increased sediment.


Making Your Own Kahlua

Homemade Kahlua: To make gallon: 4 cups boiling water, 8 cups sugar, 3/4 cup instant coffee, 2 cups vodka, 2 cups brandy, 2-3 large vanilla beans. Mix all ingredients except liquor, until sugar is dissolved. Boil 10 minutes. Cool to room temperature. Add liquors, mix well. Place in tightly capped bottle, add vanilla beans. Beans can be used for 3 batches. Let stand at room temperature for 3 weeks. Remove bean, place in liquor bottles. Thanks to Tallgirl (My Geocities neighbor) for this tip.




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