how do you make Champagne??
 

whats different about making champagne opposed to white wine?

how do you make Champagne??
 

Go to Lum's excellent homepage at
http://home.att.net/~lumeisenman/chapt20.html and learn all about it.

Ed from Holland

"G" > schreef in bericht
news:3d_Bc.13996$mm3.7638@clgrps13...
> whats different about making champagne opposed to white wine?
>
>

how do you make Champagne??
 

G wrote:
> whats different about making champagne opposed to white wine?
>
>
it's made in france in that region (champange) with the champange
technique. Basically double fermented but stored upside down and frozen
so that the sediment can be removed (I did a winery tour in france but
it's been a long time). The term champange is reserved for sparkling
wines from that region, all champagnes are sparkling wines yet not all
sparkling wines are champagne, just like congnac and brandy.

Sparkling wines can be made at home by either force carbonating a
wine or by a second in bottle fermentation (adding yeast and sugar).
The force carbonation is much easier since you do not have to worry
about removing settled yeast from your bottles.

google is your friend btw

http://www.thewinedoctor.com/regiona...hampagne.shtml

how do you make Champagne??
 

stephen > wrote in message news:<Np1Cc.817103$Pk3.522784@pd7tw1no>...
> G wrote:
> > whats different about making champagne opposed to white wine?
> >
> >
>
> The force carbonation is much easier since you do not have to worry
> about removing settled yeast from your bottles.
>

Easier, but doesn't give the same result. A lot of the taste of a
great Champagne is due to it sitting on the lees of the bottle
fermentation for many years.


Andy

how do you make Champagne??
 

On 23 Jun 2004 06:02:26 -0700, (JEP) wrote:

>stephen > wrote in message news:<Np1Cc.817103$Pk3.522784@pd7tw1no>...
>> G wrote:
>> > whats different about making champagne opposed to white wine?
>> >
>> >
>>
>> The force carbonation is much easier since you do not have to worry
>> about removing settled yeast from your bottles.
>>
>
>Easier, but doesn't give the same result. A lot of the taste of a
>great Champagne is due to it sitting on the lees of the bottle
>fermentation for many years.
>
>
>Andy

Good Point. Plus real champagned's flavor is also effected by that
it's not allowed to rest during the carbonation. The bottle is
rotated almost daily.

later,

tom






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how do you make Champagne??
 

I'm not sure they rotate every day, I think that is only during the
riddling process. They rotate every 3 to 6 months when it is resting
on the lees, then when the wine is ready, they riddle to get the lees
into the neck.

For sparkling wine you start with a wine of approximately 10% alcohol
and acid that is higher than normal, around 8 or 9 gm/l. Then you
ferment again in bottle with a very carefully measured amount of sugar
and another batch of yeast if you want a naturally carbonated
sparkler.
Regards,
Joe


> Good Point. Plus real champagned's flavor is also effected by that
> it's not allowed to rest during the carbonation. The bottle is
> rotated almost daily.
>
> later,
>
> tom
>
>
>
>
>
>
> ***************** Check Us Out *****************
> http://www.CarFleaMarket.com
> Bringing back low-cost online car ads to the web!

how do you make Champagne??
 

"stephen" > wrote in message
news:Np1Cc.817103$Pk3.522784@pd7tw1no...
> G wrote:
> > whats different about making champagne opposed to white wine?
> >
> >
> it's made in france in that region (champange) with the champange
> technique. Basically double fermented but stored upside down and frozen
> so that the sediment can be removed (I did a winery tour in france but
> it's been a long time). The term champange is reserved for sparkling
> wines from that region, all champagnes are sparkling wines yet not all
> sparkling wines are champagne, just like congnac and brandy.
>
> Sparkling wines can be made at home by either force carbonating a
> wine or by a second in bottle fermentation (adding yeast and sugar).
> The force carbonation is much easier since you do not have to worry
> about removing settled yeast from your bottles.

I knew it had to do with carbonating with sugar because the cider I brewed
once with a tad too much sugar flowed like champagne all out of the bottle
and all the way down the sink, wonderfual tasting (what was left) and very
high %age of alcohol, but alas so little of it left in the bottle top enjoy.
I shant try that trick again, wonder if dextrose would improve on this
performance ?