How to make champagne from grape leaves at home. How to make homemade champagne from grape leaves

Wine is a drink that is drunk not only at every event, but also simply when you want something stronger. However, table wine is just a pleasant accompaniment to lunch, but when you want a real holiday, people most often buy champagne. But why spend a lot of money for an unknown quality product when it’s easy to make champagne at home? How to make homemade champagne , You can find out by reading on the Internet or asking the winemaker. But the most delicious drink will be the one made from wine.

This can be a product of natural fermentation of the wine itself, or artificial, when carbon dioxide is just added, but it is better to give preference to a natural reason; the drink will turn out much better, with a rich taste, sparkling and aromatic, and it is no more difficult to prepare, except that it will take a little more time . Let's look at several methods that make it easy to produce champagne at home - the simplest recipes.

Classic wine champagne recipe

The production of champagne on an industrial scale differs from that at home; it uses a large number of preservatives that can have a bad effect on the body. However, it is quite acceptable to use store-bought wine to make homemade champagne. It doesn’t matter what it will be - apple, grape, currant, cherry, but homemade will be healthier and tastier.

This method of making champagne is incredibly simple and will not take much time and effort, making champagne production a pleasure; you will also need a minimum of products, but you will get a lot of pleasure. What do we need?

– 1 bottle of house wine of 0.75 liters.

– 100-120 grams of sugar

– A few or a handful of rice

In our case, we use a 0.75 liter bottle, but you can take either a liter or a half liter, the volume depends only on the desire of the winemaker and the required amount of future champagne. But the best option would be a standard champagne bottle; they are more durable than plastic sparkling water containers.

It is not recommended to use plastic containers because alcohol reacts with plastic and releases toxic substances; in addition, the taste and smell of the future champagne may change slightly. The glass is preferably dark, but transparent is also acceptable.

Three steps - and the champagne is ready to be consumed at the celebration!

1 STEP. We choose the wine that will become the future drink and an empty bottle. Fill it with wine
completely, carefully pour in sugar and raisins. Then seal it tightly with a cork and twist it with wire. If there is no wire, you can melt or tie the lid, as it can fly out under pressure. The wine in the bottle will begin to ferment.

STEP 2. The storage of wine before it reaches the straining stage is quite long - from 70 to 95 days. The temperature should be stable, not higher than 25 degrees, but not lower than 15 degrees; if it is lower, then fermentation will be difficult. Most of the time the bottle will be in a horizontal position, and a few weeks before it is ready, you need to carefully twist it, then turn it upside down. Sediment collects at the neck and must be removed.

STEP 3. Now our wine is ready to remove sediment and settle until it is completely transformed into champagne. At this stage, you may have to get a helper, but if you have the strength to hold the bottle, you can do it yourself. You need to do the following: open the bottle and quickly pour out some
Add wine with sediment, trying to shake it up as little as possible. Next, we quickly fill the bottle with wine up to the neck, so to speak, making up for the losses, and plug the bottle with a previously prepared cork and screw it on. The cork must be tightly packed into the bottle, since the gas pressure becomes higher over time, and when kept, it can fly out, ruining all efforts.

Aging takes several months in a cool place, but not at sub-zero temperatures. The quality of the future drink depends on how long the product sits - the longer, the better the taste. Champagne at home is ready.

After the champagne has matured, you should drink it chilled and remember to take precautions when opening the bottle, as in the case of a regular store-bought drink.

Homemade champagne- This is an excellent alternative to store-bought drinks. Really high-quality varieties will be expensive, and more budget ones often do not follow the preparation technology. You can get a sparkling drink in two ways: by artificial saturation with carbon dioxide or by the natural method, when the liquid ferments on its own. Of course, the second option is more preferable, and it is the one that can be used to make champagne at home.

Making champagne is a long process that requires patience and high precision in calculations. As a basis, you need to choose a high-quality variety of wine. It can also be prepared at home from natural ingredients. The classic method involves wine made from white grapes, but the base can also be changed to taste. Recipes made with fruits and berries, currant or grape leaves are very popular. The taste of such alcohol is specific, and it is difficult to follow the correct technology at home. However, the drink turns out to be sparkling and perfectly refreshing in the summer.

There are a huge number of ways to make champagne with your own hands. The process of champagne is the saturation of wine with carbon dioxide, resulting in a drink with a familiar taste. The procedure can be carried out using industrial methods, in which sparkling is achieved by simply adding gas to the raw material. However, classical technology involves natural fermentation processes with sugar and wild yeast - this is what can be used at home. It consists of several stages:

• mixing ingredients - yeast (raisins can be used as wild ones) and sugar are added to durable glass containers with wine;
• storage is a long process (about 2-3 months), during which yeast microorganisms react with glucose, which is accompanied by intense release of carbon dioxide;
• disgorgement - removing impurities and sediment from bottles, the most labor-intensive and critical stage;
• aging in a cold room for at least 2-3 months.

Homemade champagne made from grapes is not inferior to the most expensive varieties of this drink. It also contains a huge number of bubbles that completely saturate the liquid. Now everyone can diversify their range of alcoholic drinks: you can not only brew mulled wine from prepared or purchased wine, but also use it to make champagne.

Classic technology - champagne remuage

The most correct technology for preparing champagne is called remuage. The drink made in this way is highly valued among gourmets. Champagne in this recipe takes a long time to make, at least six months. However, the result is worth the wait - the alcohol created with your own hands contains only natural, safe ingredients that do not harm your health.

1. The first step is to select the right wine and prepare it. White varieties of dry wine with a strength of no more than 8-9 degrees are best suited. To each bottle you need to add a preparation (liqueur liqueur), which consists of 20 g of sugar and 30 mg of yeast (for home-made champagne it is worth reducing the amount to 20-25 mg). Instead of yeast, you can use a primer - wort or wine during active fermentation, 2 spoons for each bottle.
2. The bottles are filled almost completely, leaving no more than 2 cm of free space, and placed in the basement or cellar. They must spend several months in a horizontal position. As a result, the drink should become completely clear, and a thick yeast sediment will appear at the bottom.
3. Then it is necessary to carry out a complex procedure - remuage. The bottles are either immediately placed upside down, or the degree of their inclination is gradually changed. After a few days, all the sediment should be at the neck of the bottle. The liquid should become completely transparent.

In order to cleanse the drink of impurities, you must first prepare expeditionary liqueur. For it you will need to dissolve sugar in warm wine with the addition of a small amount of cognac. Proportions may vary, approximately 500-700 g of sugar per 500-650 ml of wine and 50 ml of cognac. Each bottle will require 500-100 ml of liqueur.

Then you need to take a bottle of champagne, tilt it vertically and carefully remove the cork. All sediment and a small amount of liquid are removed along with it. Immediately close the neck of the bottle with your finger, turn it over and add liquor. Then it is immediately sealed with a new stopper and sent for long-term storage.

As a result of sequential passage of all stages, a transparent sparkling drink is obtained. It contains no impurities and has a characteristic taste and aroma. Champagne is ready for drinking only after several months in the basement or cellar.

Champagne at home using simplified technology

Homemade champagne can be made using a simpler method. To do this, you should choose a suitable variety of purchased wine or prepare it yourself in advance. This drink will differ in taste and quality from expensive collectible varieties, but is suitable for personal use, a friendly or family holiday. The preparation time for champagne using the quick method is shorter than the traditional one, and the process is simpler.

Champagne from house wine

Champagne is traditionally made from wine. You can also use light homemade wine. Depending on its variety, the taste of champagne will differ. Recipes based on grapes, raspberries and other products are popular. Drinks made from red berries have a rich pink hue and a characteristic sweet taste.

Wine should be taken at a stage when active fermentation has already stopped, but the release of carbon dioxide is still ongoing. It is bottled in thick glass bottles - ordinary ones will not work, as they can easily explode due to intense fermentation. They should be tightly sealed with long champagne or muzelle corks. It's better to buy new corks, but there is a way to reuse them.

Next, the bottles are sent for a long period (at least 2-3 months) to a cellar or basement. Here they must be in a horizontal position so that the sediment remains on the side of the bottle. It is better if the liquid touches the cork a little - this way it will not dry out during this time.

After several months have passed, champagne should be gradually prepared for consumption:

• place vertically so that the yeast sediment gradually moves to the bottom;
• Shake the bottle a little for a month or knock on the glass with a rubber hammer - this way the sediment will definitely come off completely;
• Cool the drink and carefully pour it into glasses.

This method of preparing champagne has both advantages and disadvantages. It is valued for its simplicity and speed of obtaining the finished drink. On the other hand, the champagne turns out to be of lower quality. Its manufacturing technology does not provide for complete removal of sediment, so it remains in small quantities in the liquid. At the bottom of the bottle, the alcohol turns out to be especially bitter. In addition, it is impossible to control the fermentation processes inside the containers, and they often explode.

Making champagne from store-bought wine

There is also a simple recipe for homemade champagne based on purchased wine. Its peculiarity is that the store-bought drink has already gone through all the fermentation processes, and they need to be activated again. To do this, you will need sugar and yeast - they will enter into chemical reactions to form carbon dioxide.

The wine should be light, and its strength should not exceed 9-10 degrees. You should choose only a high-quality product, otherwise the champagne will turn out appropriate. Yeast should also be purchased at a specialty store. Only wine ones will do - with the rest (bakery or alcohol) you will get a low-quality carbonated drink with a taste of alcohol.

1. First, you should prepare the batch liqueur. Its dosage will be 0.3 g of yeast and 18 g of sugar for each 700 ml bottle. Under such conditions, fermentation processes will occur, but not so intensely that the glass could crack. If it is not dense enough, you can take the raw material in smaller quantities. Yeast must be activated before use.
2. The edition liqueur is added to the bottles and left at room temperature for several days. At the same time, they do not need to be sealed with a cork; it is enough to cover them with gauze. During this period, fermentation processes are reactivated, as a result of which carbon dioxide begins to be released in the form of bubbles.
3. When the drink has fermented, the bottles are corked and sent to a dark, cold room for several months. Next, the procedure follows a well-known technology: the containers are gradually turned over to a vertical position and wait until the sediment reaches the bottom.

Even the fastest method of preparing champagne will take at least several months. In addition, it is worth preparing several bottles at the same time. Even if all conditions are met, it is impossible to control the processes of yeast fermentation. You should prepare for the fact that some of the containers may explode.

How to make champagne at home from leaves

Refreshing drinks based on leaves bear little resemblance to classic champagne. The technology of their preparation also differs. In this way you can make currant, grape, birch champagne, as well as any other types to taste. This alcohol is light and refreshing, and preparing it at home is very easy even for beginners.

How to make champagne from blackcurrant leaves at home

Homemade champagne from blackcurrant leaves is prepared using water rather than wine. This technology is more reminiscent of making kvass, but the percentage of alcohol in this drink will be higher. For 3 liters of pure still water you should take the following ingredients:

• 200 g sugar;
• 1 spoon of dry yeast - it is better to choose wine yeast, it will not have a pronounced alcoholic aftertaste;
• 40 g fresh currant leaves;
• 1 medium lemon.

First you need to peel and chop the lemon. For champagne you only need the zest and pulp; you can leave the core with the seeds. The white part that is between them must be carefully removed - it can affect the quality of the drink, make it bitter and spoil the product. The lemon is placed in boiled water at room temperature and left in the sun for several days. Currant leaves and all the sugar are placed in the same solution. Cover the container with a lid and stir occasionally.

Next, you need to add yeast and start the fermentation processes. They are pre-activated - mixed with a small amount of water and mixed thoroughly. The drink stays in this form for no more than a few hours. Then you can notice how the yeast begins to enter into chemical reactions, which is accompanied by intense foam formation. At this stage, a water seal is installed on the jar and left for long-term storage.

After 7-10 days, the cans of the drink can be opened and the liquid can be strained. This can be done using regular gauze. The jar is then placed in the refrigerator for 1 or 2 days until sediment appears at the bottom. The liquid is carefully poured into glasses - champagne can be served to the table.

Currant champagne has a rich aroma and a light fruity taste. The strength of this drink is insignificant, so it is perfect for hot summer weather. It is served in champagne glasses and stored in the refrigerator. You should not prepare the drink in large portions - its shelf life is significantly lower than that of real champagne.

Champagne made from grape leaves

By Champagne standards, making homemade champagne is very difficult. However, there is a way to make a drink that tastes like light wine. It only requires fresh grape leaves and shoots; no berries are added. Additionally, you need to prepare 200-300 g of sugar per liter of raw materials and yeast (it is better to purchase wine yeast).

1. Young leaves and shoots of grapes are placed tightly in a separate container. sprinkle with sugar and pour hot water. At the same time, at least a third of free space must remain in the bank.
2. Once the liquid has cooled to room temperature, you can add the yeast after activating it in a small amount of water.
3. After a few hours, you can observe how fermentation processes begin - this is accompanied by the release of carbon dioxide. At this time, a water seal is installed on the jars and left for 7-10 days.
4. Then the liquid should be strained and the leaves should be squeezed out. The finished drink is placed in the refrigerator for long-term storage. It should be used no earlier than a month.

Making homemade champagne is possible. However, you should strictly follow the dosages and adhere to the technology, and also choose only high-quality wines and products as raw materials. The recipes presented are truly accurate and have been tested by many people, as you can see by watching the following video:

It is much more economical and profitable from the point of view of the family budget to make champagne at home, on your own, and you will also avoid the risk of paying a lot of money for a low-quality drink. Meanwhile, homemade champagne, made in strict accordance with the recipe, will turn out no worse than ordinary store-bought champagne, and you will be confident in the quality of the products used for the drink and will be free from the risk of getting an undesirable result, which, unfortunately, is not so rare.

Making homemade champagne (fizzy wine) is not that difficult. In addition, you have the right to make apple or currant, cherry or strawberry, sparkling or any other. It is likely that later you will always prefer homemade champagne.

Strong foaming of any champagne (fizzyness) occurs due to the fact that in wine prepared not in the usual, but in a special way, the content of carbon dioxide is very high, which, when the wine is opened, is quickly released from it and thereby produces effervescence and forms foam.

Homemade champagne is prepared in two different ways, each of which has its own pros and cons. The first method (it can be called natural): young wine is forced to ferment in sealed bottles. In the second (conventionally called artificial), carbon dioxide is produced artificially and then pumped in some way into bottles of wine. The difference between them is colossal. Wines prepared in a natural way have a delicate and fresh taste; they foam much longer (as they say, “foam”), since carbon dioxide is not released immediately, but gradually, in small bubbles. This champagne is very aromatic and pleasant to the taste. Well, champagne prepared with the artificial addition of carbon dioxide does not have such a pleasant and refreshing taste, is not so aromatic, foams very quickly and, therefore, quickly runs out of gas, since the gas is released much more intensely.

Therefore, the first, natural way of preparing champagne can be considered the most suitable if you want to get high-quality, tasty wine. If the most important thing for you is saving time and effort, you can pour the finished homemade wine into a siphon, use purchased cans of gas (carbon dioxide) - and homemade champagne is ready to drink.

Any homemade champagne (fizzy drink) can be made using the following system:

• preparing new wine;

• fermentation of young wine in a bottle;

• removal of sediment (disgorgement of wine);

• topping up and flavoring;

• bottle capping;

• aging wine.

So, first of all, you must prepare new wine. For any “pop”, you need to extract the juice from ripe, clean berries or fruits, therefore, first chop the fruits (apples, pears) or remove the seeds (cherries), stalks (raspberries, blackberries, strawberries, currants, blueberries). Berries or fruits must be clean, sorted, preferably free of worms. Make sure that neither the dishes nor the juicer are made of iron (or with iron parts), since oxidation of the juice is unacceptable: the wine will have an unpleasant taste or it will spoil. The best option is wooden utensils. It is advisable to chop apples or pears with steel knives.

Place crushed fruits or berries in a clean bowl and crush with wooden pestles. Leave this mass for a day at a temperature of about 15–20 degrees. The mass will ferment. This juice is much better for wine. If the mass turns out to be too thick (this applies to apple or pear wine), before it ferments for a day in an open vessel, add a little water to it, but do not forget to take this water into account later when you make the wort.

After a day, squeeze out the juice. One of the simplest and most convenient ways is to squeeze juice from a mass located in a bag made of simple, not very thick and dense white canvas. Rinse the bag well in warm water first. It doesn't have to be big. Lightly moisten it, fill one third with apple mixture and twist it together, squeezing out the juice.

After this, add sugar and water depending on the amount of juice. The water should be soft (not calcareous), preferably well or spring, this affects the quality of the future champagne, granulated sugar or refined sugar. Dissolve sugar in water, stir well and pour into juice. Also stir the resulting wort and strain through a fine hair sieve, then pour it into the fermentation vessel.

The liquid should ferment in a glass or wooden container (for beginners, glass is better, but for the quality of wine, wooden containers are more suitable). The simplest fermentation apparatus is a glass or metal tube bent in an arc.

The wort should not completely fill the fermenter; you should leave some free space. Cover the hole with a clean cloth or cork and leave it in this form for a day in a room with a temperature of 18–25 degrees. If fermentation does not develop (after 24 hours there is no slight noise or gas release), you can add 120 grams. pure raisins for each bucket of apple wort.

After this, securely close the hole with a stopper with a tube threaded through it, the second tip of which is inserted into a vessel (small jar) with water. Place this jar nearby on the floor. Fill the cork of a vessel with wine with sealing wax, wax or paraffin so that air does not penetrate into it. It is preferable to use sealing wax.

By the way the air passes through the tube into the container with water, you will know whether the stopper is sealed. If fermentation processes occur in the wort, and air does not escape through the tube, check the tightness and seal the cracks.

The wort should ferment at a temperature of 18–25 degrees in a dry and clean room. At first, the fermentation will be violent, the contents will become very agitated, it will seem as if it is boiling from the bubbles that are released. Then it slows down. There will be significantly fewer gas bubbles, your young wine will become lighter, and a thick sediment will appear at the bottom of the container. Eventually fermentation will stop completely. Violent fermentation at 18–25 degrees usually lasts about four weeks. After five days it will slow down somewhat. And in the next three weeks, slow fermentation continues. The time it takes for fermentation - rapid or slow - is individual and depends on the temperature in the room, as well as on what the wine is made from and what its strength is.

If you see that the release of gas bubbles has decreased, slowed down, the young wine has brightened and sediment has collected at the bottom, you can assume that the first stage of fermentation, and therefore the first stage of preparing homemade champagne, is completed.

The second stage is the second period of fermentation of young wine. When the first period ends (you can even do it a little earlier), pour the wine into bottles as completely as possible, pour a teaspoon of granulated sugar into each. In some wines it is useful to add two or three grapes or even raisins - this will serve to stimulate fermentation. Seal the bottles with good thick corks and tie each cork and neck of the bottle with twine to prevent fermentation from popping out and causing the wine to leak. It is advisable to bottle the sparkling wine in a cool room and as quickly as possible in order to protect the wine from a large release of carbon dioxide.

The best bottles are those that previously contained champagne, as they are quite strong and durable, which reduces the risk of their rupture due to increased internal pressure and the pressure of the resulting gases.

Place all prepared and tightly closed bottles in a warm room. They should definitely lie down and not stand. Keep the wine in this position for at least three months so that it ferments well. If the bottles cannot hold up and begin to burst, cool the room where they are located. This will slow down the fermentation somewhat and, therefore, reduce the pressure, but in this case the fermentation time of the champagne should be increased.

After three months, when the fermentation of the wine in the bottles is not so noticeable, place them in an inclined position in a room where the temperature should be maintained at about 13–15 degrees, and keep them in this way for another two weeks. After this time, place them with their necks down on a specially designed machine in the form of a ladder. They should be rotated daily so that the yeast gradually leaves the walls and accumulates at the neck. If all these conditions are met, within two weeks the yeast will collect on the inner surface of the cork in the form of a dense mass, and the wine will become light.

The next operation is disgorging the wine - removing the sediment remaining after fermentation. This procedure is quite complex; it requires experience and speed of execution. If you do it right, homemade champagne will be a success. The effervescence and purity of the future wine depend on the results of disgorgement.

Be sure to carry out the procedure in the same room where the wine was previously fermented and where the bottles are located, but the temperature must be lowered to 8–10 degrees. This is very important, since the cooler the room is, the less carbon dioxide will be lost from the wine (at low temperatures, the wine’s ability to dissolve carbon dioxide increases).

Prepare in advance the required number of corks to seal the bottles and twine (wire frame) to secure the corks. Also keep liquor or wine nearby, that is, what you will use to top up the bottles.

Yeast should be removed over a clean vessel so that the wine that spills out when opening the bottle can then be separated from the yeast. Do this by straining the resulting yeast mass.

Proceed to disgorgement in this way: first, carefully, without shaking and trying not to shake, take a bottle of “fizzy drink” from the shelf and, without changing its original position, that is, without turning it over, carefully cut the string holding the cap and neck together, easily, in a smooth motion pull out the cork if it immediately yields to hand pressure (if not, pull it out with a corkscrew, but again gently, trying not to shake or shake the bottle). You should know that the cork always flies out of the neck, and with it the yeast, that is, the very sediment that should be removed. This operation requires special attention, speed and dexterity. Only in this case the sediment (yeast) is not agitated, and therefore the wine turns out to be quite pure. Speed ​​is necessary to prevent too much wine from spilling out (small losses are inevitable). After removing all the yeast, immediately close the opening of the bottle with your finger.

The next step involves topping up and flavoring the homemade champagne. This procedure is best done together. If the first person removes the yeast and immediately closes the bottle with his finger, the second immediately takes it from the hands of the first, turns it over and quickly pours the wine or liqueur into it, open and standing next to it. It is better to pour wine or liqueur through a straw, funnel, or from a vessel with a narrow and long spout. Seal as soon as possible. This procedure requires special attention and speed, since it is at this moment that carbon dioxide leaks most often occur. After clogging, the cork must be carefully and securely tied to the neck with string so that it does not fly out due to gas pressure. After this, be sure to fill the cork and neck of the bottle with sealing wax.

The next stage implies that the wine will be aged for a certain time. Place the bottles treated as described above in the same cool room at a temperature of 8–10 degrees for further aging. The length of the aging period will affect the quality of your wine.

Homemade champagne will be ready in at least three months. This is the minimum period. It is advisable to age it for at least five months: the longer the age, the better the quality of the wine.

Homemade champagne that is too strong loses quality, taste, and aroma. In short, the amount of alcohol in it should not be more than 9%. Therefore, when preparing wine, you should be guided by the recipes below, choosing the ratio of sugar and water.

A special condition when preparing champagne is the raw materials. The most delicious, aromatic and refreshing are the “pops” made from white currants, strawberries and Siberian (“paradise”) apples. But, of course, this is a matter of taste.

Significant events in life are celebrated in a special way, and champagne is a mandatory attribute of festive events of this format. Therefore, the choice of champagne must be approached especially carefully so as not to overshadow the pleasant memories of a wonderful event. Champagne is an indispensable part of New Year's Eve, weddings, it is even broken on the stern of the ship before setting off on its maiden voyage, etc. The assortment of champagne wines is presented so widely that it is simply dizzying. In order to figure out which champagne is good and which is not, you need to understand how and what it is made from. This article is devoted to how champagne is made.

The culture of winemaking in the province of Champagne dates back to the 4th century. Here they came up with the technology of blending and bottling wine for re-fermentation.

Only three grape varieties are used as the basis for making champagne:

• Pinot Noir.
• Chardonnay.
• Pinot Minier.

Ripe grapes for wine production are collected only by hand. After lightly squeezing the fruits, the process of preparing the champagne itself begins using the “bottle fermentation method.” This process is very expensive and no less labor-intensive. However, you can only get real wine that has the right to be called champagne in this way.

Champagne making technology

How to make champagne at home

The relevance of preparing alcoholic beverages at home is fully justified due to the dominance of counterfeit goods on the shelves. By making the drink yourself, you can be sure that it contains only high-quality ingredients. You can also make champagne at home.

There are two recipes for making homemade champagne - natural and artificial. Natural is reminiscent of traditional technology, while artificial involves pumping carbon dioxide into bottles of wine. Even an inexperienced person understands that the first method is much better. Wine prepared in this way is much more aromatic and tastier.

Champagne at home in a natural way

After the fermentation process is complete, pour the young wine into thick-walled bottles (you can use champagne bottles). Pour a tablespoon of sugar into each bottle and throw in a few unwashed raisins or grapes. Place the bottles in a warm room in a horizontal position and leave them for several months (the longer the aging, the richer the wine). Then place the bottles with the neck down. This measure will help sediment collect on the plug and make it easier to remove. Aging the wine for a few more months. You need to be very careful when opening bottles to remove sediment. Some of the wine, of course, will leak out, but losses should be reduced to a minimum.

After removing the sediment, add wine, cork and steam in a cool room in a horizontal position to age for about 3 months.

Homemade champagne is very tasty and aromatic.

In order to make homemade champagne in a quick way, young wine needs to be saturated with carbon dioxide. With this preparation option, the drink will be carbonated, but the bouquet will not be bright.

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Making real champagne is a complex and lengthy process. Moreover, this noble drink is prepared exclusively from grapes and practically without sugar impurities. But you can make an analogue of champagne at home - of course, it will be more likely to be sparkling wine, but this will not make its taste any less refined. And you can take any berries or fruits for homemade champagne, according to your taste. You can also prepare your own alcoholic “fruit” water, which can completely replace the French drink.

Recipes for making alcoholic “fruit water”

Orange water

Dissolve 1.5 kg of sugar in 9 liters of water. Place over low heat and simmer until 6 liters of syrup remain in the pan. 10 oranges are peeled and seeded and placed in syrup. When the syrup has cooled to 20 °C, pour in half a cup of liquid brewer's yeast and a cup of white wine. The resulting mixture is stirred and placed in a wooden barrel.

The barrel is left in a warm place for fermentation for 5–6 hours. At the end of fermentation, remove the resulting foam on the surface of the liquid, add 3 liters of white wine, mix and place in a cold place. Infuse for 2-3 weeks, after which, after decanting and filtering, they are poured into thick glass bottles.

Apogare

Take 6 lemons, cut into slices and remove all the seeds. Pound 2.5 kg of raisins with a wooden masher and mix with lemons. Pour 10 liters of water and place this mixture in a wooden barrel, which is placed in a cool place. Leave for 12 days, then strain and bottle. This drink is consumed with sugar.

Berezovka

It is prepared from natural birch sap, which is obtained in the spring, after the winter frosts have passed. On the south side of the tree, use a small gimlet to make a hole from top to bottom and 6 cm deep. A tube is inserted into this hole and a vessel is placed under it. As soon as you have collected the juice, it should immediately be bottled. In each bottle put 1 slice of lemon along with zest (but without seeds), 5 raisins, a piece of cream of tartar the size of a small pea, 1 teaspoon of alcohol or good cognac. Bottles with contents are tightly corked, resinous, and placed in a cellar for 1.5 months. This time will be enough to produce a drink of high quality and wonderful aroma.

Voditsa

Take 10 liters of water, add 3 bottles of berry juice and 1.2 kg of sugar. Put on fire and boil for 20–30 minutes. Cool the resulting syrup to 31 degrees, then add wine yeast and leave in a warm place for fermentation. When the tincture has fermented, it should be strained through flannel and poured into champagne bottles. Before sealing tightly, put 1 piece of refined sugar and 1-2 raisins into each. Resin the bottles and put them in the cellar. After 2 weeks, the drink will be sufficiently infused and ready to drink.

Raisin water

Boil 30 liters of water and cool to the temperature of fresh milk. Grind 4 kg of raisins in a wooden mortar and place in a barrel. Pour 30 liters of water. Peel the lemons and remove the seeds from the pulp. Also put the zest and pulp into a barrel. Pour in 1 tablespoon of yeast and place in a fairly warm place for fermentation. Infuse for 24 hours, after which the barrel is placed in a cold cellar for 12 days. Then strain the contents, pour into bottles and put 3 raisins in each. The bottles are tightly corked and placed in the cellar for storage. After 14–15 days, the drink is ready and can be consumed, preferably with sugar.

Ginger water

Cut the lemon into pieces along with the zest, removing the seeds. Place lemon slices on the bottom of the prepared enamel pan, add 1 kg of sugar, 32 g of crushed ginger and 15 g of cream of tartar. Pour everything into 5 liters of water and put it on fire. Cook for 30 minutes, but never boil.

Then remove from heat and add a tablespoon of brewer's yeast and let it ferment for one day. Then strain everything through a double layer of gauze, pour into bottles and cap tightly and twist well with wire. Store bottles in the cellar, spread out on the sand. In a week you will have excellent ginger water, ready to drink.

Lemon water

Boil syrup from 2 kg of sugar and 10 liters of water over low heat. Heat for 2-3 hours until 6-7 liters of syrup remain in the pan.

Lemons are peeled and seeded and cut into slices. Place in boiled syrup, which is left to cool. When the liquid has cooled to a temperature of 20–21 °C, pour in half a cup of brewer's yeast and a cup of white wine. After two hours, add the rest of the wine. At the end of fermentation, the container is transferred to a cool place (possibly in a cellar) and left for three weeks, after which the solution is strained, filtered and bottled. Thick glass bottles are best. Store in a cellar or any cool room.

Orange water (or grapefruit water)

8 ripe oranges (or grapefruits) cut into slices and sprinkle with sugar (2 kg). Pour in 10 liters of water and put it on the fire to boil.

Cook over low heat for an hour, then remove. To prepare orange syrup, an enamel saucepan is best suited, which is tightly covered with a lid while the solution is boiling.

Then, after cooling the syrup, pour the liquid with pieces of oranges into a wooden barrel, into which they place the peel and pulp of the lemon, so that not a single seed gets into the syrup. Pour in 4 bottles of white table wine and 1 tablespoon of yeast. The resulting mixture is infused in a fairly warm place (you can even use a Russian oven). After 2 days, they are lowered into a cold place for 14–15 days. After which the drink is filtered and bottled. The neck of each bottle is tied with wire and tarred. To store bottles with this drink, you need to choose a cold place and sprinkle them with sand.

Apple water

Depending on the number of apples available, choose a wooden barrel. Sort the apples thoroughly, rinse with running water and place in a barrel, which is tightly sealed. The water is ready for use after 2–3 weeks, after which it must be poured out and freshly refilled into the barrel. Pour the infused water into bottles, placing 2-3 raisins and 1 teaspoon of sugar in each bottle. Seal the bottles tightly and store them in a cool place.

How to make champagne at home with your own hands

Here's how to make champagne at home using sugar syrup.

Homemade champagne

Dissolve 2 kg of sugar in 15 liters of water and put on low heat. As soon as the water boils, reduce the heat and simmer for 4-5 hours. Place the resulting syrup in a wooden barrel and cool. When the water has cooled to the temperature of fresh milk, pour in half a bottle of yeast and place in a warm place for fermentation. An hour later, after fermentation begins, pour the water into bottles, placing 1 piece of refined sugar and 1-2 drops of lemon essence in each bottle. Seal the bottles tightly, tar them and put them in the cellar for storage. If after 3 weeks the drink begins to foam like champagne, then it can be consumed.

Juniper berry champagne

To prepare champagne at home according to this recipe, juniper berries need to be lightly mashed, placed in a wooden barrel, add hot bread crumb and pour boiling water over it. Seal tightly, let it brew and ferment. Pour the tincture into bottles, add 1 tablespoon of alcohol or cognac, 1 piece of refined sugar and 2-3 raisins to each bottle. Close tightly, tar and store in a cool place, sprinkled with sand.

Fizz "Champagne"

Before making homemade champagne, you need to prepare syrup from 1 kg of sugar and 10 liters of water, juice from 5 lemons. The juice is mixed with sugar syrup and placed in a wooden barrel. When the drink has cooled to 22–23 °C, a glass of brewer's yeast is poured into the keg and left in a warm room for fermentation. After the mixture has fermented, remove the foam from it, carefully strain it so as not to stir up the resulting sediment, and pour it into another container. Then carefully filter and mix with vodka. Pour into beer bottles, add 1 piece of refined sugar and 2-3 drops of lemon essence to each. The bottles are tightly corked and stored in the cellar. After 1.5–2 months, homemade champagne using this recipe is ready for consumption.

Blackcurrant champagne

Below is how to make champagne at home from black currants.

Recipe No. 1
Blackcurrant berries (1.2 kg) are carefully sorted, debris and tails are removed, and washed with running water.
All berries are placed in a prepared container, poured with 2.5 liters of boiled water and 1.5 liters of good strong vodka. Close and leave to infuse in the sun, shaking every day, for 2 weeks, after which the mixture is filtered, 800 g of sugar is added and taken out to a cold place.

To make your own champagne, it is best to dissolve sugar in a small amount of infused liquid, and only then mix it with the total mass. The tincture, saturated with sugar, is left for 20 days in a cold place. After which they are brought into a warm room and bottled. Before corking, put 1 piece of refined sugar into each bottle.

Recipe No. 2
Blackcurrant berries must be taken when they are ripe. Remove stems and wash thoroughly under running water. Leave for a while to allow the water to drain. If you take a small amount of berries, they can be laid out on a towel. Using a juicer, extract juice from the berries and do not throw away the squeeze, but put it in a cool place for a while. Then take the same amount of pure spring water as currant juice. Mix the liquids, add sugar and pour into a wooden barrel, which must be placed in the cellar and placed in such a way that it remains motionless during fermentation. Leave for 14–15 days.

When the wine ferments and settles, then the currant mass is placed in the barrel. The barrel should not be tightly closed so that some air gets in. As soon as no hissing or noise is heard from the barrel, the sleeve should be tightly closed. Infuse for 5–6 months in a wooden container, after which it is bottled, after straining and filtering. It is best to store it in the cellar, filling the dishes with sand.