How to make apple champagne?

The difference between cider and apple champagne is small. These are two delicious low-alcohol drinks with a similar production technology. The cider is light and refreshing and contains 5-6% alcohol. This apple drink contains no sugar. Apple champagne contains 10% alcohol and 5-10% sugar.

Cider is obtained by fermentation of natural juice obtained from apples. At the same time, granulated sugar is not added to the feedstock. Champagne is also made by fermenting apple juice. But this alcoholic drink is prepared using granulated sugar. If you want to get semi-sweet champagne from apple juice, you will need to add sugar to the juice at the rate of 80 g per 1 liter.

The starting material for homemade champagne is apples. They must be of high quality, which means:

  • mature;
  • healthy;
  • beautiful;
  • free from damage and signs of deterioration.

Apples must be of a late variety. Antonovka ordinary and saffron Pepin are best suited.

Apple champagne is not made from unripe fruits. The drink will be pale in color with a mild aroma and taste.

Photo: Depositphotos

Now let’s look at the drink recipe itself. Apples are sorted out, washed, cut into small pieces. The fruit mass is immediately sent under a press to obtain juice. If you do not squeeze the juice right away and leave the raw material for a while, the apples will oxidize and darken. This will negatively affect the quality characteristics of the champagne.

The squeezed juice is heated to +70 ° C. Thanks to this heat treatment, it will not darken and retain its beautiful color.

After warming up, the juice will need to be filtered through a linen or flannel bag.

To obtain apple champagne, sugar is added to the juice (proportion: 80 g per 1 liter), stirred thoroughly, allowing the sugar crystals to completely dissolve.

The sweetened juice is poured into a glass bottle (not to the top), cooled to + 25 ° C and the yeast dilution is set (4-6% of the volume of the sweet liquid called wort).

The yeast dilution is obtained as follows: take 5-7 unwashed apples and cut off the skin from them, trying to preserve the waxy bloom present on it. Put the peel in a three-liter glass jar, fill it with sugar syrup (proportion: 200 g of sugar per 1 liter of water), add 1 tbsp. unwashed raisins or crushed currants or gooseberries.

How to make apple champagne?
Photo: Depositphotos

Cover the jar with a saucer and leave warm for 3 days. If after this period there are no signs of fermentation, add compressed baker’s yeast to the jar, after dissolving them in cool boiled water (30 g of product per 250 ml). After another 2 days, the yeast breeding is ready. It is prepared in advance, 5-7 days before you start making apple champagne.

After filling the container with sweetened apple juice and adding the yeast dilution to it, the bottle is closed with a cotton-gauze stopper and left in a dark room at a temperature of + 17 ° C to + 20 ° C. The fermentation process will last 30-40 days. When the emission of carbon dioxide bubbles stops, the drink will begin to lighten.

The clarified apple wine material is carefully removed from the sediment using a rubber hose. Then the resulting liquid is filtered and pasteurized (heated to +65 ° C). Then add a little more sugar to it (50 g per 1 liter). When the temperature of the liquid drops to +55 ° C, the sweetened wine material is poured into bottles, after rinsing them with hot water. The future champagne is poured into a glass container through a funnel with several layers of gauze instead of a filter. Then the bottle is closed with a cork.

To get apple champagne, the prepared wine material is first cooled to + 5 ° C. Then the drink is saturated with carbon dioxide using an auto-siphon for this purpose – a special device for carbonating water.

How to make apple champagne?
Photo: Depositphotos

Apple champagne is a natural and delicious low-alcohol drink that will surely surprise your guests and will come in handy to the festive table. You definitely can’t buy this in a store!

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