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Production of champagne at home

Production of champagne at home

RECIPE FOR FIRST. If you like sweet drinks, grab a sweet variety of berries and fruits. But the drink will taste better if you mix, say, the juice of sour and sweet apples, taken in equal amounts. Cook the syrup: 1 kg Dissolve sugar in 3-3.5 liters of water, bring to a boil, simmer for hours on low heat in an enamel pot with the lid ajar. Cool to a temperature of 32-36 degrees, pour in a wooden barrel with capacity of 8-10 liters, pour 1.2-1.5 liters to the freshly pressed apple juice. Zakuporte leaky barrel (you can use the plug out of paper), and shall carry it into the ice cellar. After a week (7-9 days), pour into the barrel 400 500 g Vodka for the fortress. Now plug the barrel stronger, pour stopper with resin and put in a cold cellar. After 3 months of domestic champagne ready.

RECIPE FOR TWO. On desyatilitrovuyu bottle you need to take 4 liters of water, 1 1.5 kg fresh berries or fruit, 0.5 l vodka, 1 1.5 kg Sahara. Dissolve sugar in water, pour the berries, pour vodka, shake well, and place the bottle in the sun, after tying the neck canvas. Within 10-12 days, the contents should be well shaken or stirred to mix wood, taking care not to damage the fruit. By the end of the period, when the berries will move from bottom to top and vice versa, you need to drink to filter through a thick cloth (preferably nylon) in the other bottle and bear the cold, it is desirable - in the cellar on the ice. After 3-4 days, strain pop again, pour into a bottle of champagne. Now it is important to tightly cork the bottle. Corks sure to boil and cork, reinforcing wire, like champagne. Pour need before the start of the neck. Corked bottle take out in a cold cellar, store better upside down.

Keep the champagne after exposure can be no more than a year. To make use of domestic sparkling wines mature, unwrinkled, clean berries and fruit, then the quality of the drink will be high.

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