Can I make my own champagne? How to make champagne

No. There are many kinds of spices that you can't buy

Ingredients: 1 cocktail, 1 champagne, 10g dried cranberries, 1 bottle of Sprite, 2 lemon slices Steps:

1. The materials are ready.

2. Soak the cranberries in a cocktail for a while, as there are no fresh fruits.

3. Pour half of the Sprite and champagne into the glass, then add the cranberries.

4. Place a spoon diagonally on the rim of the glass, with the back of the spoon facing up, and pour the cocktail slowly.

5. Put a slice of lemon in the cup, then insert lemon slices on the edge of the cup to decorate and enjoy.

The traditional champagne making method is to add sugar and artificial yeast to the white wine that has already been made, and then fill the champagne bottle with a mixture of wine, sugar and yeast. The sealed champagne bottle is placed in the cellar. The cellar is kept at a constant temperature of 12 to 14 degrees Celsius, and fermentation is carried out slowly and at low temperatures.

After about 80 days, a large amount of carbon dioxide is generated inside the bottle, with a pressure of six atmospheres per square centimeter. The frothing process of the champagne is complete.

The specific steps are as follows:

1. After washing the grapes, dry or dry the cold water on the surface of the grapes.

2. Put it in a container that can be sealed, (preferably one that is not easy to break) do not fill it and then seal it.

3. Put it in the sun for about 1 month, (fermentation), open the closed container, be careful when opening, otherwise the fermented gas will open the lid of the container at once, (at this time the juice in the grapes has come out) filter off the grape skin with a clean gauze, put in the sugar, and decide how much according to your taste.

All good quality champagne should meet four conditions:

First, the color is bright. White champagne should be pale yellow or straw yellow; Red champagne should be purplish-red, crimson, ruby or brownish-red; Rosé Champagne should be pink or light rosé. Champagnes, regardless of color, should be clear and transparent, with no visible suspended solids.

Second, the sound is crisp and pleasant when the plug is opened.

Third, the wine should have white foam after pouring into the glass, and the foam will continue to pour upwards from the bottom of the glass, which can last for dozens of minutes. There is a jargon in the wine industry that it is called "sparkling and long-lasting".

Fourth, it has a mellow and elegant, beautiful and harmonious fruit aroma, and has a fresh, pleasant and refreshing taste.

It has been said that the best of all the liquors is wine, and the most high-grade wine is dry white wine. And the dry white wine is further optimized, and the champagne is produced. So, it makes sense that champagne is the best of the wines.

Probably because of this, people give champagne a noble name: "Queen of Wine".

It is precisely because of the nobility of champagne and in order to maintain its quality from the influence of external temperature, in some supermarkets abroad, the ** champagne counter only puts empty wine bottles, and customers order wine according to the wine bottle sample. The real champagne is stored in the back cellar, and the waitress can pick it up at any time.

1. Choose grapes with high acidity and low sugar;

2. After the grapes are pressed, the grape juice is transferred to the fermentation vat, and then yeast is added for the first fermentation.

3. The winemaker blends the wine in different proportions to increase the taste;

4. Add sucrose and yeast to the mixed liquid, and then seal the bottle, so that the second fermentation can be carried out, in this process, the yeast will decompose the sucrose and release carbon dioxide. Due to the confined environment, carbon dioxide dissolves in water, resulting in bubbles.

5. After fermentation, there is a lot of yeast and other precipitated substances left at the bottom of the bottle, which is the wine residue, which needs to be removed by turning the bottle;

6. After the cork seals the bottle, a bottle of champagne is completed.

When opening champagne, there are several steps:

1.Hold the bottom of the neck with your left hand, tilt the bottle mouth outward 15 degrees, remove the wrapping paper from the bottle mouth with your right hand, and loosen the twisted part of the wire mesh sleeve lock.

2.While removing the net cover with the right hand, the thumb of the left hand should press the cork that is about to be flushed out at the right time. Then replace your left thumb with a napkin cloth with your right hand and pinch the cork with your palm.

3.When the cork is flushed out, the right hand quickly lifts the cork to the right.

4.If the air pressure in the bottle is not enough, and the cork is unable to flush out, you can use your right hand to pinch the cork tightly, and then rotate the bottle left and right with the left hand holding the bottle until the cork is flushed out.

5.If you don't want the champagne to spew out and waste the wine, slowly rotate the bottle so that the air pressure inside the bottle is just enough to break out of the cork (be careful not to let the cork fly out and hurt the people around you).

6.If the cork is too tight to be squeezed out, you can use your thumb to push it steadily upwards and then twist it. If the upper part of the cork is broken, you can use a barbecue fork or thick needle to pierce a hole to release the gas in the bottle, and then use a screw opener to unscrew the cork.

When pouring champagne, hold the middle of the bottle with your hand and hold your index finger against the neck of the bottle to be secure. When you first pour into the cup, the bubbles will spray, so pour a small amount first, wait until the bubbles are reduced, and then continue to pour until the bottle is more than half a cup, and then straighten the bottle upwards to prevent the wine from leaking out.

Shake, unfasten the wire buckle that holds the cap of the bottle, and the precaution is not to put the mouth of the bottle at people or lamps or the like.

Only the sparkling wine produced in the Grand Penang region of France can be called champagne. Every year at the beginning of October, the grapes are harvested, selected and juiced, which flows into stainless steel vats for 12 hours before being placed in barrels for the first fermentation. The following spring, the wine is bottled and placed in a constant temperature 10 cellar where the second fermentation takes place for several months.

Flipping the bottle is an important part of the Champ wine making process. The inverter rotates for an eighth of a week every day, allowing the sediment in the wine to slowly sink to the mouth of the bottle. After six weeks, the cork is opened, and the pressure inside the bottle flushes out the sediment, leaving the wine pure and free of impurities.

In order to fill the gap in the bottle after the sediment flows out, an additive containing sugar is added. The amount of additives determines the three types of citrons: plain, sour, and slightly sour.

The bottle is then sealed and the fermentation continues slowly in the cellar. This process generally takes three to five years.

After a long period of knowledge, the champagne-making process was not expected to be so complicated.

The white wine is bottled, yeast and sugar are added and placed at low temperature (8 12?).°C) with an alcohol content of 13% to 15%.

Champagne is initially fermented in stainless steel vats and then blended. Once blended, a mixture of wine, sugar, and yeast is added to the wine and transferred to a pressure tank or sturdy dark bottle for a second fermentation, producing carbon dioxide and effervescence. The second fermentation is done after a few weeks or months.

The wine thus fermented in the tank is then transferred to another tank, where it is frozen, sweetened, and bottled. The wine in the bottle is to be matured; During this time, the bottles are shaken daily, gradually turning and tilting until they are turned upside down and impurities (sediment) settle at the bottom.