Fantik
Champagne waving its handle merrily! ...

Apple Champagne
Linadoc
So everything is according to plan! But it is inconvenient to wash such canisters later, the hand does not get through. It should be those in which you can stick your hand.
Fantik
Linadoc, Lina, yes, I know. But where I bought near the dacha there were only those for 10 liters. And with a big throat as much as 35 liters ... I have one of this, I bought it, but I can't put it into business, it's too huge ...))
Dance
The first time I try to make champagne, wine and apple, and I have been making berry for a long time. An important question arose - I prepared 0.5 liter glass beer bottles for bottling and was going to close them with crown caps. What do you think is a bad idea? Does anyone have experience? And then there are already plugs and a closing device .... Help with advice, plz!
Linadoc
Dance, You can, but you need to open them a little in the first 2 weeks after the spill in order to slightly reduce the "heat of passions". They might explode.
Dance
Eh, it is impossible to open-close them. They are disposable, just like on beer bottles. Opened with a bottle opener and threw it away ...
Linadoc
Dance, then you can simply cover it with lids in the first 2 weeks, and screw it up after 2 weeks.
Sasha55
My report. This is only part of the bottles.
Jouravl
Linadoc, Lina! Can you please tell me if I understood correctly that cider differs from champagne a little in time and temperature (aging), and the main thing is that we add liqueur at the end?
I wonder if it is possible to jump from the cider that is ripening to champagne
One batch is already in a cool place, you can't jump from it, but the other two are still warm ... Their time difference is one week ..
Linadoc
Hope, in the same place the ratio with sugar and water is different. Well, the liquor at the end. But if you close the cider tightly at the end and add a little more sugar syrup, you get almost champagne. Only pour it according to the rules of champagne - underfill 5 cm, preferably in plastic, immediately close the cork tightly (open the last 2 weeks once a week, and then close and fill with paraffin). Wrap each bottle in a newspaper.
Jouravl
Linadoc, Lina! Thank you! I'll try to do a part! As an experiment! Last year I made cider from canned juice, due to the lack of apples. Everything worked out, and it was very tasty, but not enough ...
Linadoc
Hope, come on, then you will tell.
Dance
Lina, thanks. So I'll try, I'll put the lids on top, and after two weeks I'll squeeze them.
Fantik
Lina, a solemn bottling took place yesterday.)))
Only I'm a little upset, so I want to ask. It turned out almost brut on sugar. ((But you can't add syrup to bottles anymore? A new active fermentation will appear ... Right?
I did everything according to the recipe. And sugar too. If next year I immediately increase the dose of sugar, then based on what you write in the recipe, only the strength will increase, but not the sweetness? That is, these special wine yeast gobble up how much sugar do not give them?
In general, my yesterday tasted very strong and sour ... And without a hint of bubbles. I only hope for flavoring ...
Fantik
Quote: Dance

The first time I try to make champagne, wine and apple, and I have been making berry for a long time. An important question arose - I prepared 0.5 liter glass beer bottles for bottling and was going to close them with crown caps. What do you think is a bad idea? Does anyone have experience? And then there are already plugs and a closing device .... Help with advice, plz!
Dance, my husband and I are not great experts in wine, but just in case I will write his reflections when I was choosing bottles for champagne. He doubted the beer lids would hold up. He said that the pressure in champagne is higher than in beer. Therefore, we settled on the classics - muzlet corks and champagne bottles. We'll see.I will turn it on right away, because there is no way to release the gas for the first weeks.
Ps. I searched for a long time, but found only 32 rubles. shampoo. bottles.
Fantik
And yet - I decided not to lay them lying down, but to leave them standing. So less stress on the plug. And the location of the sediment (because of what the bottles are stacked) - I do not care ... This is so ... I am sharing my thoughts.))
Linadoc
Quote: Fantik
But you can't add syrup to bottles anymore?
Hello, please! Liquor must be added to the bottles, otherwise there will be no bubbles! And sugar, yes, it immediately ferments and gas, and strength, and acid is added.
Quote: Fantik
leave standing. So less load on the plug
Since the pressure on the plug is greater. Gas then spreads up. Do not forget to wrap each bottle in several layers of newspaper.
Fantik
Lin, well, I added liquor, yes. And in addition to liqueur, she added a bit of sugar syrup to several experimental bottles to a pleasant sweetness. We'll see...
Fantik
Happy New Year everyone!

We drink ...)))))))) Very noble taste! I am delighted! Linochka, thanks!
Plays! Everything in an adult way ... In a champagne glass, the bubbles rise for a long time as a thread from the bottom ... This video needs to be filmed :))))

Apple Champagne
Apple Champagne

Apple Champagne
Linadoc
Anastasia, I said that everything will work out and it will turn out well! Glad for you and your champagne! Enjoy it!
Jouravl
And my champagne, only I made cider!
Linochka, thanks! So tasty!
Apple Champagne
Linadoc
Hope, looks enchanting! Hope it tastes good too!
Jouravl
Linadoc, Linochka! Very tasty, considering that these are heavenly apples!
We all say Thank you so much for the recipe !!!!
Amazing, you do one thing, but it turns out even better !!! When reality is better than expectations!
And she gave me a bottle of champagne, and they gave me a Liebherr decanter and a Liebherr refrigerator bag.
Just one bottle, and what miracles
Linadoc
Hope, I'm very glad that the recipe came up and makes me happy!
Fantik
Jouravl, from heavenly apples? And I didn't think it was possible. This year my ranetka took a break, but next year, for sure, it will be strewn. And we didn’t know what to do with these apples. Dad was so upset. Now we use everything without a trace!
Jouravl
Fantik, Nastya, I have these, the juice from them is pink, very tasty.
And the cider in general turned out to be incomparable.
Apple Champagne
Use, we also close the juices.
Fantik
Hope, we will run for a long time. The juice from it is extremely vigorous. We close several jars and use it like apple cider vinegar in salads.
An4utka
Linadoc, please tell me, and if by the time of pouring into bottles a small jellyfish has settled in the juice, then this is already vinegar, champagne will not work?
Linadoc
Try to strain it well and add more liquor. In general, this suggests that the fermentation was bad and little alcohol was formed there. The temperature was low or the yeast was weak.
An4utka
I had juice from Antonovka, sour, maybe I should have put more sugar ... The temperature was high, the yeast was playful. And I made the liqueur right next to it ... Maybe you can add sugar or juice with sugar and leave (or not leave?) To wander? I'm just afraid that this acid would not harm ...
Linadoc
You can then just vodka 1 tbsp. l. for 0.75 liters. There it still takes 1.5 months to mature in bottles.
An4utka
Linadoc, thanks, I'll try
Orshanochka
Linadoc,
Please explain a few points in the manufacture of liqueur: Do you pour alcohol into chilled mint syrup? And where then to store the liquor for a month: at room temperature or in the refrigerator?
Linadoc
Tatyana, yes, pour vodka into the cooled syrup. Stands at room temperature.
Orshanochka
Linadoc,
Linochka Thank you very much for your answer. I poured juice, made liqueur both on mint and on zest. Boom to see what comes out. I really want my shampoo
Linadoc
Tatyana, yes everything will work out, checked.
vera100865
very urgent, please tell me, is it possible to pour champagne into bottles with screw caps, wine bottles och. not enough, well, literally a couple of pieces, and from under the whiskey there are more, but there are screw, I understand, plastic, no, no, but it's a pity, I have a lot of 0.5 liters
Linadoc
Verunchik, just plastic is better - less chance of explosion.
vera100865
Thank you, so 0.5 will do, hurray and there will be a lot of gas
Orshanochka
Verunchik, why is there no plastic? You haven't read everything. Linadoc, then began to pour into plastic, but only into a durable one.
While I wrote, you have already been answered
solmazalla
Girls, share .. made the liqueur as expected: boil 100 grams of water with mint, pour 800 grams of sugar, pour in a bottle of brandy, stir ... But the sugar is not all dissolved! The second day I shake the liquor, still it should be so? Will it go out in a month?
Orshanochka
solmazalla, Alla, I have had liquor since October 4 - the whole thing has not yet dispersed. True, if it is completely in a warm place (for example, on the top of the kitchen or refrigerator), then it dissolves. But as soon as you lower it to the level of the desktop, it again precipitates
solmazalla
OrshanochkaThank you, so if you do not dissolve in a month, then I will put it on the battery a day before bottling, in warmth
I wonder if you can make champagne from grapes yourself? The husband came up with the idea to buy up on the market at the end of the day, which was crumbling down at a cheaper price and put it ...
Jouravl
solmazalla, I have already set from grapes, collected my own, already overripe, prepared natural yeast from berries and has been standing for two weeks already. I just adjusted the sugar, the apples are sweeter, so I added a little more here. let's see what happens. But I have very little
Orshanochka
solmazalla, Allochka, you and I are thinking in the same direction. I put the identity from grapes. True, I had my own home isabella and a sour little devil. I made the syrup like apples. Already poured into bottles yesterday. Let's see what comes out of this paradise. As a wine, it turned out so tasty, with such a rich aroma. So if champagne does not come out, then we will drink wine and
Linadoc
Tatyana, Hope, come on, girls! Interesting! Write a report?
solmazalla
Hurrah! So I'm going to the market. And another question. How to squeeze juice from grapes. I only have a centrifugal Philips. Will it go?
Sasha55
Apple Champagne
The topic surfaced and I remembered that I had not reported ... I could not insert a photo from the phone, and then I forgot. I'm sorry. Well, what can I say in essence. The champagne turned out. Surprised everyone who knows how to be surprised. There was splash and foam and hops ... One glass is enough to get hot and fun. Many thanks to you, Linochka. One question arose. I stowed a couple of bottles (for the future, for posterity, so to speak), and you can also store them in the refrigerator cellar or you can already in the locker in the apartment. He is over a year old. But this year we didn't have apples at the dacha, so no champagne.
Linadoc
Alla, centrifugal is ideal, there is no excess cake, as in augers. I have a centrifugal juicer Steba E 160, very satisfied.
Sasha, I'm glad that everything turned out well! They must be stored at a temperature not higher than 14 * C, optimally 11-12 * C.
Orshanochka
Quote: Linadoc

Tatyana, Hope, come on, girls! Interesting! Write a report?
By all means! As soon as possible
Alla, I squeezed grape juice for an ordinary old Zhuravinka. Everything worked out.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers