Champagne or Sparkling Wine
Technically, Champagne can only be made in the champagne region of France. 'Champagne' made elsewhere is technically sparkling wine, but can taste just as good.
This recepe shows how to make 1 bottle of bubbly, just repeat the process for however many bottles you want. It takes at least 4-5 months to make.
WARNING:
The champagne bottle is under high pressure and the glass may well explode so be very careful. I prefer to use plastic bottles rather than glass as it's safer. Just substitute a plastic bottle and screw-on lid instead of the champagne bottle.
If you are using glass bottles, make sure they are designed to hold high pressures i.e. they are champange bottles
Equipment
See Equipment Page
Champagne bottle /Plastic Bottle
Champange corks and corker /Screw-on lid
Champange wire + foil.
Jam jar +lid
Crown Beer Caps and capper
Ingredients.
1 bottle Wine (usually white grape wine but, I find wine made with tropical fuit juice using the method on my wine page works well.)
31g (1oz) Sugar
Champagne Yeast (specially developed to ferment under high pressure)
Method
The method of making normal or still wine into Champagne or Sparkling Wine is similar to the step beer makers take when bottling to make their beer fizzy.
1. Take a small bit of the wine (about a quater of a cup) out of the wine bottle and put it into jam jar and fit lid.  Put in fridge.
2. Put the rest of the wine into the champagne bottle this is what will be turned into Champagne.
3. Pour the sugar and yeast into the champagne bottle, fit a crown cap and shake. The yeast will ferment but the carbon dioxide can't escape so your wine will become fizzy.
4. CAREFULLY and GENTLY shake bottle twice a day for 2 months.
5. CAREFULLY turn the bottle over and let it stand.
6. Once the wine is clear and the yeast has settled into the neck, freeze the bottle.
7. CAREFULLY open the frozen bottle and the pressure will push the yeast out the bottle.
8. Quickly add the wine from the jam jar to the bottle, cork it and fit the champagne wire and foil.
9. Leave the bottle still for a few months then try it.
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