Apple Champagne

[Natasha]

Natasha, it is better to bottle it in a week. Since the syrup has already been "fed", you need to pour a little less - 20-25ml per liter. (Your avatar is cool!)

[Linadoc]

Linadoc, Thank you! Yeah, I realized about the syrup, I'll pour it in a week. I can't wait to try!

I can't wait to try!

But it is better to try not earlier than 1.5 months after bottling, but better after 2-3 months. In general, by the new year (but, of course, I start trying a little earlier - what if something goes wrong ...).

Thanks for the recipe, I didn't even know what else to do with apples, there is cider, there is wine, there is jam, and there are about 20 kg of apples, you are a great find with such a recipe. I also wanted to ask, have you ever used a nutrient medium for yeast and a special clarifier that makes the drink transparent?

[Julia]

Julia, with 20kg of champagne apples about 8L can be obtained. So, okay, you can do it. I don't use a clarifier. Champagne brightens itself by the time ... of consumption.

[Linadoc]

Linadoc, here's how to withstand these 1.5 months. When I added the syrup, I could not resist, I tried it a little. Vkuuuuusno! I was worried that it would be too sweet (I have Gala apples), but it turned out - just right! From 15 kg of apples I got 7 liters of juice

[Natasha]

From 15 kg of apples I got 7 liters of juice

Natasha, this is an excellent result - it means that the apples are juicy and the juicer is good. I’m still Soviet, born in 1977. The yield is significantly less.

[Linadoc]

Linadoc, Thank you. There were more questions.
1) Ideal capacity is a champagne bottle?
2) Also fill the bottles with paraffin in your photo with a drag stopper? It just seems to me that in the case of champagne it will do nothing.
3) Why store bottles horizontally if they have no cork stopper?
4) If the storage temperature of the bottles is about 18-22 degrees, will this greatly affect the taste and the likelihood of explosion? I can't imagine where to get 10 gr.

[Wert]

Wert, I answer:
1) yes, but you have to work hard with the cork.
2) you do not need to fill in such. It is necessary to fill with a screwed and "weak" plug (so that oxygen does not penetrate when the plug under pressure will slightly come off).
3) so that the pressure is evenly distributed throughout the bottle, and does not accumulate under the cork.
4) the probability of an explosion increases many times with a well-closed plug. It is possible to turn into vinegar with a poorly closed cork.
In Moscow, I store it on the balcony.

[Linadoc]

Linadoc, thanks, I see. It's a pity only the balcony should be glazed. Then I will rephrase the question, if it is impossible to get the temperature below 18 degrees, is it worth messing with champagne at all in your opinion? Maybe you know a recipe for some apple drink (besides regular juice) that does not require a cold place?

[Wert]

WertA cool place is required for any fermentation beverage. Apple cider vinegar and various jams can be made and kept warm. The apples can be dried.

The rest of the blanks are clear. We cook, dry, drive juice, marmalade, marshmallow, distribute, and the apples don't end this year)) There was an idea to diversify the preparations with alcohol, but I misunderstood the cool place. I realized the mistake only from the comments when the preparatory measures had already been made. Now in thought, to continue or not to contact.

[Wert]

Wert, if you have already started, why throw something? It can be done, very well corked, but with less liquor (10-15ml per 1l) and do not add 7-8cm. Pour well with paraffin. Then by the new year everything will be OK. On New Year's holidays all and a drink!

[Linadoc]

Linadoc, the juice has not yet been fermented, so you can stop relatively painlessly for now. Although we will probably still try to do it, I wonder what will turn out in the end
Moreover, the question is, is there Antonovka and a sweeter autumn variety, what is better to make or can mix?

Maybe you know a recipe for some apple drink (besides regular juice) that does not require a cold place?
there is still Calvados - alcohol (vodka) is required, but with alcohol it turns out cheaper, apples and oak bark (sold in a pharmacy). Washed apples are cut into a jar (you can also cut a carrion without spoiled places, if the bones are clean without foulbrood, then a stub with them in the jar) on the shoulders, poured with alcohol in half with water (or vodka but already without water), add oak bark fried in a dry frying pan 1 tbsp. l. on a jar, closed with nylon caps and in a dark place for 3 weeks. After that, it is drained and drunk, you can store it anywhere, of course, the longer it costs, the softer it becomes, but after three weeks it goes well!

[Linadoc]

Linadoc, tell me, what kinds of apples are better suited?

[nlili]

nlili, yes, any varieties, preferably sweet and sour. You can make different options in different containers, and then choose those varieties that you like best. I make a mixture of different varieties, everyone likes it.

Linochka, thank you for your answer, I will experiment today!

[Linadoc]

Linadoc, I am reporting, otherwise everyone is silent - they are probably waiting for the chiming clock for tasting!
Here's how much I got - 18 liters of juice: 10 liter bottle, 5 liter and put the leftovers in 3 liter,
it seems to me the best fermented in 10 liters

ripens like this:

my husband came up with a special design!
It's a pity I saw the recipe late - it was bottled - on November 29, we will probably taste it not earlier than the old new year.
I made mint liqueur, so I want to try it,
girls who have already tried - share your impressions?

[nlili]

nlili, well done ! I've already ... tried it. For the birthday of the average person, they first tried cider, then champagne. The cider is good! The champagne was nearly enough, but it was close. Vkuuuuusno! .... But today it is a frustration - a liter bottle just exploded, barely managed to substitute a cup, collected something, and washed the rest of the cabinet.

Linochka, thanks!
it is a pity that it exploded, but what is the reason?

it is a pity that it exploded, but what is the reason?

Warmly! It needs colder, better 6-12 * C, and I had 18 * C. Now I have opened the plugs on the balcony where everything is. T has already dropped to 14 * C, but this is not enough. Hope nothing else explodes.

[Linadoc]

Linadoc, I hope the rest will be safe!
it was 8-10 * C on the loggia in my house, now it's warmer - and the temperature has risen to 12-13 * C.
is it already critical?

12-13 * C is the upper limit, at this T does not explode. But lower is better.

Linochka, thank you for your answer! I'll keep an eye on the temperature!

Girls, my second bottle exploded today! She, like the first one that exploded, was at the bottom, there were 4 more layers of bottles on them. Hence the conclusion - NEVER PLACE BOTTLES ON EACH OTHER! I had to rearrange all the bottles, put them vertically in 1 row, they still have 2 weeks left. She opened one for the final test. The result is sooooooo tasty, "dry" (Brut), very high pressure, open in a sink, at an angle of 45 *, chilled, strength 12.5 *. Here is a photo without cuts (when opening it filled in everything around):

OOO Very tasty! At the level of world standards, it blows off the roof quickly and specifically, it returns in 20-30 minutes.

Linochka, what a beauty !!!
such a color - lovely sight! and it foams more than the store one, right?
When I poured mine, the degrees seemed decent too!

[nlili]

such a color - lovely sight! and it foams more than the store one, right?

nlili, I do not know what to call you! I wrote that I added 100g of blackberry for color and yeast addition, it determines the pink color (only 100g per 10l, and the color is pink, and the wine is sparkling, this is all blackberry).Foams stronger than the purchased one and the effect is also stronger - the husband has a severe headache (she stopped it with a cranberry made with alcohol - cranberries from the forest, alcohol from work), everything is natural and very strong here - alcohol, vitamins, minerals.

[Linadoc]

Linadoc, Lina, I also added blackberries on your advice, but the color did not become so pink, but I was more afraid to add - I did not know how it would affect the taste and properties of champagne.
and my name is Lily .

call me - lily

Nice to meet you . The color is restored as the champagne ripens, in a month the color will be more pink ... In my case, it is unlikely to last that long, this is my main traditional gift.

[Linadoc]

Linadoc, finally got to the Internet ... I've been going to unsubscribe for a long time, but it still didn't work!
The first time we opened champagne for the New Year, and since then I've been going. In general, we all liked the drink. It tasted like semi-sweet champagne, very pleasant and very beautiful color (I wanted to expose everything with a photo, but I remember when there is nothing from the bottle). As soon as I tried, I didn't drink anything else, and in the morning there wasn't even a hint of a headache.
Only in my version there is one "BUT": there are practically no gases in the bottle. You can even say that they do not exist at all, there was a small "zilch" when opening and that's it! I don’t know exactly what and where I contrived, but I think that it managed to ferment before bottling, it is possible that the temperature was still too big for it ...
In general, my conclusion is this: I really liked the recipe (and not only me), it is clear that in the apple years I will make it. I hope next time the gases will not evaporate ahead of time
Lina,

Marin most likely missed the traffic jams. I had one bottle that was not filled with wax, so it also pissed off and that's it, and only opened the rest in the sink, since they gave out a column of foam.

This is my first champagne! Thank you very much, Linochka. I wait and hope that everything will work out.

https://Mcooker-enn.tomathouse.com/fo...62953/IMG_20150801_190952

No photo of the stelephone wants to be inserted.

This is the first day.

[Sasha]

Sasha, with the beginning of a new life! Everything will work out, everyone succeeds, you just need to withstand the T mode and select the right bottling container. This year I decided to put champagne in plastic bottles, And then there are a lot of losses. But I'll leave the cider in the glass.

Lina, ordinary plastic or some special reinforced? At the end of August, I will begin to visit Moscow for several days. I'm going to look for suitable bottles with reinforced corks and yeast. In the meantime, I read and mentally prepare myself. At the mention of plastic immediately in the head confusion.)) Is it really possible to use plastic too? And the pressure? And pour paraffin? How to open it later? Bottles with kvass, rolling in the car in the heat, then you will open figs without loss ...))

[Anastasia]

Anastasia, see my photos, where I open champagne - not without loss. Reinforced plastic bottles are better, but ordinary ones are also possible, you can buy packaging immediately. I bought it for beer, now I decided for shampoo. Yeast can be bought, but you can make your own, liquid.

Linochka, tell me how it should be or is it all gone? This is what champagne looks like on day 14.
It seems to me that the fermentation has practically stopped. Some small particles slowly and lazily move up and down. and the glove fell somewhere on day 10. The liquid became almost transparent. Indoor temperature 24-25 degrees.

Everything is fine, follow the recipe further, it will still show itself.

Lina, thanks, otherwise my panic started. My husband, when he was looking for a bottle in the neighbors, told everyone about champagne. Now about a dozen people are waiting for the tasting. I can't blame ...

[Linadoc]

Girls-boys, is this a reinforced cork? I remove the question, read the topic, figured it out.
LinadocFor cider, I ordered the lavlin yeast strain 1122, which requires a lot of malic acid. Are they suitable for shampoos? Or is it better to take the "classic"?

[Anastasia]

Anastasia, there are special ones for champagne, but these are also possible. Or you can just wild apple, made by the very technology "liquid yeast" from not washed apples 5 days before the first champagne sourdough.

[Linadoc]

Linadoc, Lina, I'll put on myself in the winter, for bread. I tried it, I didn't really like it, they were weak. So for champagne, I'd rather buy it.)) Thank you!

Oh, but yeast is not needed for cider !? You need to re-read the topics several times ... I am stupid. To do it with sourdough? And why? Will it be too strong with purchased cider? 4-5 degrees I would be fine. I don’t want higher.
Well, exactly then these purchased apple will go to shampoo ...

[Anastasia]

Anastasia, for cider it is better to make your own liquid yeast - sourdough. Then the cider will be 6 degrees.

Lina, thanks! I will definitely do it. (in a whisper: I've already put the liqueur, today)), what wonderful recipes you have! )

[Linadoc]

Linadoc, Lina! Tell me, please, is it necessary to fill the bottles with wax? Can be replaced with drag-cap bottles. I'm going to buy them for cider, I thought, maybe they will also work for shampoos?

[Hope]

Hope, I have 5 of these bottles exploded that year. This year, firstly, for the first 2 weeks after pouring into bottles, I will open the bottles once a week and release gas, and secondly, I will pour it into plastic bottles. Then fill in with paraffin.

[Linadoc]

Linadoc, Lina! Thank you so much. I will do this too., Filling with paraffin at the last stage ...
The cider stood well in these bottles, though not for long ...