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Making champagne at home

Making champagne at home

RECIPE FIRST . If you like sweet drinks, take sweet varieties of berries, fruits. But the drink will turn out tastier if you mix, say, the juice of sour and sweet apples, taken in equal quantities. Cook the syrup: 1 kg sugar in 3-3.5 liters of water, bring to a boil, cook for an hour at low heat in enamel ware with a slightly open lid. Cool to a temperature of 32-36 degrees, pour into a wooden barrel with a capacity of 8-10 liters, pour in the same 1.2-1.5 liters of freshly squeezed apple juice. Lock a loose keg (for this you can use a cork of paper) and take it to the cellar on the ice. After a week (7-9 days) pour into a barrel 400- 500g vodka for the fortress. Now tighten the barrel tightly, fill the plug with resin and put it in a cold cellar. After 3 months, homemade champagne is ready.

RECIPE SECOND . For a 10 liter bottle, take 4 liters of water, 1.5 kg fresh berries or fruits, 0.5 l vodka, 1- 1.5 kg Sahara. Dissolve the sugar in water, pour the berries, pour in the vodka, shake well and put the bottle in the sun, pre-tied with a neck canvas. Within 10-12 days the contents should be shaken well or mixed with a wooden stirrer, trying not to damage the berries. By the end of the period, when the berries will move from the bottom up and vice versa, the beverage must be filtered through a dense tissue (preferably nylon) into another bottle and carried to the cold, preferably - to the cellar on the ice. After 3-4 days, spill again, pour into bottles from the champagne. Now it's important to tightly seal the bottles. Corks necessarily need to be boiled and corked, reinforced with wire, like champagne. It is necessary to pour before the beginning of the neck. Corked bottles are taken out into a cold cellar, stored better with bottoms down.

Keep champagne after aging can be no more than a year. For the preparation of house sparkling wines, use mature, nectarine, pure berries and fruits, then the quality of the drink will be high.