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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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