Apple Champagne

Category: Blanks
Apple Champagne

Ingredients

Apples
sugar
water
wine yeast

Cooking method

  • Apple Champagne - a simple, but amazing in taste drink (of course, if you do not load yourself with "disgorging" - removing sediment). In general, the process can be briefly described as the preparation of wine, fermentation, pouring unfermented wine into bottles with flavoring, maturation of champagne in bottles.
  • It seems difficult, but if someone has already made their own wine, then there will be no problems at all.
  • So, we squeeze out the apple juice. In the classic version, this juice must be boiled, but after analyzing the recipes for grape champagne and experimenting (this is my weakness!), I came to the conclusion that there is no need to boil. Moreover, it is advisable not to wash the apples (you can wash some fallen or contaminated ones). Usually I do ... a lot, so in one day I can catch up with 10 liters of juice and refill the container on the following days for another 8-10 liters daily ... 5 days.
  • For every 5 liters of pure apple juice, add sugar syrup, cooked at the rate of 1 liter of water and 600-800 g of sugar (depending on the acidity of the apples). The more sugar, the stronger the champagne. Add wine yeast according to the instructions (there are a lot of them now on sale, there are very good ones, specially adapted for apple wine and even for champagne). In principle, you can also make your own wine yeast. This must be done in advance (5 days before unscrewing the juice). To do this, take raspberries, strawberries, black currants, blackberries, grapes, raisins (all together or something from them) about 400-500g (all together), UNWASHED, chop in mashed potatoes, add 2 tbsp. l. sugar and 100 ml of warm water, mix, cover with gauze and leave to ferment in a warm place for days 5. Every day add 1 tbsp. l. sugar and 100 ml of warm water, mix. Squeeze the finished yeast solution through cheesecloth into a fermentation vessel. It should be noted that "own" yeast gives a lower strength - somewhere around 7-9 degrees, while branded yeast ferments up to 12 degrees. I use branded.
  • We close the container with a water seal, a rubber glove with one pierced finger or a thick cotton-gauze stopper. We leave to ferment in a warm place (optimally 25-28 * C) for 4 weeks.
  • For a beautiful pink color, I add 100-150g blackberries for every 5 liters of apple juice when squeezing the juice.
  • After 4 weeks, we filter the juice that has not fermented to the end through 3-4 layers of gauze into bottles (the optimal capacity is 1 liter, otherwise it will not foam later), without adding 5 cm to the top. Add 15-20 ml of pre-prepared liquor to each bottle and CLOSE TIGHTLY, pouring paraffin on top. We leave the bottles to ripen in a lying or semi-inclined position for 1-1.5 months in a cool place (more is better). This is my signature gift for the New Year (everyone is looking forward to it!). But a few bottles disappear long before ...
  • This topping up the liquor called flavoring. I use a self-made liqueur, as close to champagne as possible, but only in concentrated form. For apple champagne, make a liqueur consisting of 15 g of orange peel or, as I usually do, 20-30 g of mint, and from this year of mint tea (THANKS, LYUDMILA LAPPL1!), 1 bottle of good cognac (vodka, moonshine), 800 g of sugar. It must be cooked immediately after juicing. Boil the zest (or mint, or mint tea) in 100ml of water, add alcohol and sugar. Close the bottle tightly and shake it the first time several times a day. After a month, the liquor is ready, you can drink it, but it is better to add it to champagne.
  • That's all! Your champagne is ready! Open up and celebrate!
  • The photo shows still immature "young" champagne, before being poured into bottles.It is still cloudy and not very strong, but already “hisses” merrily (this can be seen on the surface of the glass). After maturing in bottles, it lightens, becomes transparent and even more "sparkling".


Gaby
And, I am the first on the recipe, although I have 62 views.
I want to express my admiration for the work done and many years of experience and tireless imagination. I came to love it, but I will not do it in the near future, although there is a large bottle, but it is necessary to have special bottles for champagne with a reinforced bottom and what corks? Also, probably special? Well, to read it like a poem is beautiful, let there be a recipe in the bookmarks.
Linadoc
Vika, SEPARATE THANKS to you for HUMANITY (for Olenka and Yulka)! I pour it into glass bottles with a reinforced lid, capacity no more than 1 liter (otherwise it will not foam like that in a factory). But vkuuuus ... Refreshing sweet and sour, very light ... but the tongue is braided after the second bottle for the company ...
Loksa
Thank you, I ask my mom to make a very curious recipe, we have completely different scales.
Of course you are a great fellow, but
I'm just wondering when you all have time?
Linadoc
Quote: Loksa
I'm just wondering when you all have time
Oksan, I'm on YOU ... Correct work organization, a lot of "kitchen assistants" and I'm used to doing several things at the same time ... But, for example, champagne does not require much time from me, it does everything by itself ... And I only need juice catch up and then pour into bottles ...
Mariii
Oh, Linadoc, and really, when do you have time for everything? Wines, liqueurs, cider, champagne, tea, chickens, climb a pine tree ...? Hats off But, they've infected! I am already making a list of what I will do in the near future, I'm afraid to miss something. It seems like I'll just put a point, clap - someone will throw out the new recipe. We will try champagne too. Thank you.
Linadoc
Quote: Mariii
Oh, Linadoc, and really, when do you have time for everything? Wines, liqueurs, cider, champagne, tea, chickens, climb a pine tree ...?
Why only this? See what kind of pies I have in Princesse here, here, here and here, or ham here, or processed cheese here for example ... well, and a lot of other things, there are a lot of recipes (52), in addition to a large family and two jobs ... And what kind of tomatoes, peppers, cucumbers, zucchini, pumpkin, cabbage I have ... Eat and drink natural, and you will have strength and health for everything.
Mariii

Quote: Linadoc
Eat and drink natural, and you will have strength and health for everything.
So, we are trying the same.
eye
Quote: Linadoc
But taste ...
support!
The deceased father-in-law was preparing apple champagne, about 15 years ago, so no purchased one was needed, very tasty, transparent, light and funny!
however, without wine yeast and not fortified with liqueur
Linadoc
Quote: ok
not fortified with liqueur
Tatyana, flavored with liqueur is included in the classic recipe of any champagne, this is not a fixing, but a necessary stage of the recipe, without which the champagne will not be so sparkling and frothy. It was still invented by the widow Clicquot in 1812, so now everyone is doing it.
lappl1
Lina, I am delighted with your recipes for the second day in a row. Thank you so much ! The recipe is super!
Today I went around my apple orchard, which is resting this year. It should be enough for both cider and champagne. Only something from the champagne recipe was intimidated ... Since there were some moments that I do not yet know how to solve.
1. I have not seen wine yeast in our market. There are beer and spirits. But I have not met wine. You can, of course, as you wrote, make your own yeast. But I would like to do everything as expected. On the next trip of my husband to the city we will find out this moment.
2. Temperatures 25 - 28 * can not be achieved with me. More than 20 * simply does not exist. Is this highly critical?
3. The bottles of 1 liter also puzzled me. And even with a reinforced cork. Where to get such? Please tell me.
Thanks in advance for your answers, Linochka!
Linadoc
Luda, the Internet is full of wine yeast.Especially good are "Lalvin" and "Red Star" specially adapted for apples. You can make your own, but the degree will be lower. It is still better to keep the temperature above 20 * C or you will have to add more yeast, which worsens the taste of champagne. Bottles of 1L can also be ordered, but they can be poured into smaller volumes (even in jars with screw caps, although this is not so aesthetically pleasing). Simply, if the volume is more than 1.5 liters, the champagne will foam slightly and play little after opening. But the taste won't change.
lappl1
Thank you, Lina! I answered quickly ... In general, I'll start by looking for yeast. And it will be easier there.
Quote: Linadoc
It is still better to keep the temperature above 20 * С
Not really in my house. If only the bottle is leaned against the stove from the side where it heats up slightly. Or wrap with an electric heating pad. I made kvass from celandine. My doctor prescribed it for me. There, too, the temperature should be like for champagne. so my heating pad worked for 1.5 months, in an embrace with a can.
Linadoc
It seems that tomorrow or the day after tomorrow it should get warmer! And I kept my bottle in a greenhouse with tomatoes, there the thermometer showed + 32-35 * C, but there was less on the ground and the champagne was already "boiling" from fermentation.
lappl1
And in the greenhouse, yes, it was very hot ... But now it is cool in it too. Never mind, I’ll use an electric heating pad and a stove to heat champagne. The main thing is to find the yeast.
Albina
Linadoc, delighted. This recipe is all prescribed. It is a pity that there are not so many apples. But I'll take it to the piggy bank of recipes. Maybe when it will come in handy
Linadoc
Albina, and you don't need to strain too much! And the result is pleasing!
Mariii
Linadoc, I started making wine yeast and I want to clarify something: from 400-500 grams of berries, you end up with yeast for 5 liters of juice? and when we put them to ferment in a warm place, the temperature should also be 25-28C, or can yeast be at room temperature (21-24)?
Linadoc
Marina, this is for 10 liters of juice, it is better to keep yeast at T = 25-30 * C. Therefore, I prefer branded (by the way, quite good yeast of Belarusian origin!), They work at T from 18 * C.
Mariii
Quote: Linadoc
by the way, not bad yeast of Belarusian origin!
Thank you, on occasion I will look for them from us, but I have already collected berries, so this year I will practice on my own yeast. I collected grapes and blackberries, it turned out more than I planned, so now I think, will the same leaven be added to cider, or is it necessary to add apples to cider?
Linadoc
Marina, in cider you need sourdough with apple !!! Yeast is not particularly needed there, but you can add it for strength, it will be stronger and closer to the beer. Fine!!! I also have strong, but, of course, weaker than champagne. But, most importantly, as a well-known specialist (thank God, few people know who), I say that all vitamins, minerals and probiotics are available. DRINK AND TREAT!
Mariii
Linadoc, again the question is ripe ... And by the end of the 4th week in champagne there should be some other fermentation processes or what? I just have several containers of 8 - 9 liters, and in one liter 4. So in the one that is poured a little, the fermentation process will not end earlier, by chance? In general, what kind of champagne should have (and cider too) in bottles by the time it is drained into bottles? Gloves are used as a water seal, everyone is standing now. Can you navigate by them? And one more thing ... for bottling regular bottles with screw caps will go? Or will they have to reinforce them with something else?
lappl1
Quote: Mariii
I just have several containers of 8 - 9 liters, and in one liter 4.
Marina, this is the scope! And with my juicer (it squeezes out the juice badly) I barely squeezed out only 8 liters. Four buckets of apples were used for those 8 liters. I thought that if the cake is dry, I will twist it in a meat grinder and dry the granules to add to our tea. But the cake is very raw, at least send it back to the juicer!
Quote: Mariii
And one more thing ... for bottling regular bottles with screw caps will go? Or will you have to reinforce them with something else?
Lina, I am also interested in this question. By the way, there are no bottles at all in the house. All that were busy with blackcurrant wine. And the village is not drinking, there is nowhere to take.I understand that it is not aesthetically pleasing, but can cider be poured into plastic bottles from under any drinks?
Mariii
Luda, I also collect bottles from all my relatives, from all my acquaintances. And at the expense of the scope, yes ... there are plenty of apples. My husband calls our room (everything is standing there on the couch, warming up) a distillery. And this year we also bought a new juicer (Phillips), it presses well, the cake is not "sawdust", of course, but compared to our old "zhuravinka" - just fine, 8-9 liters from 1.5 buckets of apples. And I wanted to make a marshmallow from the cake, but refused, tried it - it somehow tasteless.
lappl1
Marina, yes I also have enough apples. All the neighbors suddenly began to offer to pick up their apples. In the meantime, I took jam from my garden only for pies and jam. The juicer slows me down. Yes, and I think there will be enough currant wine and apple cider for this year. I'll make champagne next year.
Marin, what kind of marshmallow are we talking about? If about Belyovskaya, then it is very tasty. If simple, then also tasty. Apparently, with the juice, all the taste is gone. Make a marshmallow from the apples themselves (hard, winter). I think that you know it without me.
Mariii
Now there is Belevskaya in the oven, and I wanted to make a simple cake from the cake, but refused, later I will just make it from apples.
lappl1
Wow! Well done ! Then show off your photo and impressions, please.
Linadoc
Marina, Ludmila, I reached the Internet, I answer. For champagne, regardless of volume, 3-4 weeks of fermentation is enough. Fermentation rate is not determined by volume, but by temperature. The lower T, the longer you need to hold. The orientation towards the gloves is correct, they stand, it means that fermentation is in progress. But we need exactly the non-fermented, then there will be funny bubbles when opening. You need to close tightly, screwed ones will do, but do not forget to fill them with paraffin so that air does not get there, otherwise everything will go into vinegar. Actually, after 1-1.5 months, you need to go through a complex process of removing sediment from the bottles, but it's difficult. I don’t bother with this, well, there will be a little sediment at the bottom, not scary. But everyone immediately understands that this is all natural.
Mariii
Linadoc, thanks for the answer. I am simply confused by the different type of my blanks.
- Two bottles of cider: they are clearly undergoing an active process, that is, you can see that everything is boiling, there is such a foamy cap on the surface, 2 centimeters high, gloves are swollen.
- But with champagne, it's a little different: there, too, the process is visible, everything is hissing, moving, but there is no such hat on the surface, only small bubbles and gloves, although they stand, but not so bloated. I have a feeling (maybe it is, of course, far-fetched, from a lack of experience, so to speak) that in a couple of days and everything will stop there, but 3-4 weeks are needed.
I keep the temperature in the range from 24 to 28. All the bottles are on a stove-stove (not in the hottest place), which I heat every day, there is a thermometer next to it, I glance at it regularly. The temperature, of course, drops and rises, but within the specified range.
Generally, Linadoc, I wanted to ask something, if I see that the gloves start to fall, then to me that without waiting for the deadline to pour everything into bottles or just pour out, or just not to "glasses"?
Linadoc
Marina, It is necessary to withstand exactly 3 weeks, to activate the process, you can slightly "feed" the yeast with sugar (50-60g in 50g of water for each liter, boil the syrup, add to the container to cool). And do not forget to add liqueur to bytylki before straining (first liqueur, then pour champagne there).
Mariii
OK. I will watch, if anything - I will feed. And then we'll see if I panic in vain.
lappl1
Quote: Linadoc
The orientation towards the gloves is correct, they stand, it means that fermentation is in progress.
And if I have a cotton-gauze closure? What to focus on? Fermentation is in progress. I see. At first there was a hat, as Marina described - cm 2. And now it's just walking foam. It disappears, it appears, it occupies the entire surface, then it shifts to the side.
Linadoc
Quote: lappl1
And now just walking foam. It disappears, it appears, it occupies the entire surface, then it shifts to the side.
So everything is fine.Wine yeast does not ferment as well as sourdough. It is more "intelligent". But there are more degrees, these degrees do not allow to foam violently.
lappl1
Phew! So, everything is fine so far! We continue to wander ... Cider in a bottle, and I am around him!
Thank you, Lina, for guiding and supporting!
Loksa
Quote: lappl1

We continue to wander ... Cider in a bottle, and I am around him!
the main thing is not to get lost together !!!
Linadoc can you draw some more apple cider vinegar for us? I know there is a simple recipe - of course I don't remember it anymore. but you, Lina, probably do it yourself.
Linadoc
Quote: Loksa
can you draw some more apple cider vinegar for us?
Oksana, he will make himself if you leave cider or champagne for a long time at warm T and with access to oxygen (i.e., in warm and do not close).
Mariii
Loksa, Oksana, search this site. I saw the recipe for this vinegar from Admin. Also plans to do it.
Loksa
I will not pull champagne: apples only for pies, and dry.
But I am happy with you!
Thanks for the vinegar tip!
Scops owl
Linadoc And this photo is a miracle Like a still life from the canvases of the old masters. Respect and respect to my daughter.
I almost forgot about my mother with such pictures. I only made vinegar from apples, it's a pity there are not so many of them Champagne is probably wonderful, my homemade
Linadoc
LarissaI can only say that since I started making it, all my friends and family are looking forward to it. This is my signature gift for the New Year. The taste is indescribably fresh, apple-tender, very playful and effervescent. In general, I haven't bought champagne for a long time.
Linadoc
Girls, just noticed that THE QUANTITY OF LIQUEUR WAS NOT CORRECT! 20ML - FOR 0.75L, for 1L - 30-35ml.
If a blackberry was added for color, then its color first disappears, and when it is time to pour, the color begins to appear. Here's my battery from the last spill:
Apple Champagne

The photo shows the development of color and increasing transparency.
I repeat again - don't forget to pour paraffin over the edge of the cork! It is necessary to store in a lying position (it can explode at an increased T), wrapping each bottle in several layers of paper (so that if one explodes, the others will survive). The optimal storage temperature is 8-10 * C.
lappl1
Lina, do you also need to fill in cider corks with paraffin?
Linadoc
Quote: lappl1
and cider corks also need to be filled with paraffin?
No, Luda, it's just good to close the cider, then it will also be sparkling sparkling wine.
lappl1
Linochka, understand! Thank you !
Mariii
Linadoc, I have a question here again, though not quite in the subject, so you can ignore it. After draining the champagne, there was such a layer of yeast. So I thought, but throw them away or maybe you can somehow use in cosmetology or feed the flowers or what? Or are they already useless?
Linadoc
Marina, why throw away such value. For cosmetic purposes (even for the whole body) - very rejuvenates (some can be frozen in parts, then frozen and masks made), rub into the hair roots, feed on tiptoes, inside for the treatment of irritable bowel syndrome and a valuable supplier of B vitamins.
Mariii
Thank you, Lina, for the information. I'm going to distribute: in, out, into the freezer.
Wert
It's not entirely clear whether you need to put both orange zest and mint in the liqueur, or one thing? Boil fresh zest or dry it first?
Linadoc
Wert, the liqueur is made either on orange peel or on mint. You don't need to dry anything.
BlackHoney
LinadocThank you so much for the recipe! So I decided to try it too. At first everything went just fine! It stood at t 27 *, fermentation was excellent, but yesterday morning I was looking ... and there was not even a hint of any activity. But after all, only two weeks have passed. As you advised, I "fed" it with syrup, fermentation started, but sooo weak (t 25 *) Now I sit and think, keep it for two more weeks or bottle it in a week?

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