NorthernWinos
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No family secret, or any secret there. It is 'The Specialty of the House' around here.
We just make a 6 gallon batch of dry apple wine. Up to now we have used our own apples, so it also an Estate bottled wine.
Then we just follow a procedure like those posted on a few Web Sites. Like:
http://honeycreek. us/makingsparklingwine.htm
Once the wine is finished fermenting you DO NOT stabilize it. You put it in a priming bucket [fermenting bucket with a spigot] add: 1 3/4 cups regular white sugar [desolved in water]and a packet of good Champagne yeast [re hydrated] Stir while bottling into Champagne bottles...top with plastic tops and wires...set for 2 months....use a sturdy box with dividers. We put several layers of newspapers in the bottoms of the boxes for a bit of padding.
We shake the bottles about once a week during this time. Then invert the bottles...up side down in the box...and 'riddle'...lift, twist and gently drop the bottles onto the tops. This settles the lees into the plastic corks. We always do a clear bottle so we can watch the procedure. Also if you had any loose wires you will be able to tell that there is pressure in the bottle....the wire will become tight as the pressure pushes the plastic cork up to the limit of the wire. Kind of gives you 'the creeps', they say they might explode, but so far we are lucky.
Then comes the dégorging...place several inverted bottles in a freezer till the neck shows ice crystals...then pop the tops, the ice plug flies, put your clean thumb over the top to stop the fizz. Then use one bottle to top off the other bottles, drink any excess. Recap with plastic tops and wire and wait [again] for the fermentation to make you some new bubbles.
It's the best!!! Worth the extra wait and procedures.
ENJOY!!!!
This post should be moved to another area, so others can do it too...but I sure the heck don't know how.Edited by: Northern Winos
We just make a 6 gallon batch of dry apple wine. Up to now we have used our own apples, so it also an Estate bottled wine.
Then we just follow a procedure like those posted on a few Web Sites. Like:
http://honeycreek. us/makingsparklingwine.htm
Once the wine is finished fermenting you DO NOT stabilize it. You put it in a priming bucket [fermenting bucket with a spigot] add: 1 3/4 cups regular white sugar [desolved in water]and a packet of good Champagne yeast [re hydrated] Stir while bottling into Champagne bottles...top with plastic tops and wires...set for 2 months....use a sturdy box with dividers. We put several layers of newspapers in the bottoms of the boxes for a bit of padding.
We shake the bottles about once a week during this time. Then invert the bottles...up side down in the box...and 'riddle'...lift, twist and gently drop the bottles onto the tops. This settles the lees into the plastic corks. We always do a clear bottle so we can watch the procedure. Also if you had any loose wires you will be able to tell that there is pressure in the bottle....the wire will become tight as the pressure pushes the plastic cork up to the limit of the wire. Kind of gives you 'the creeps', they say they might explode, but so far we are lucky.
Then comes the dégorging...place several inverted bottles in a freezer till the neck shows ice crystals...then pop the tops, the ice plug flies, put your clean thumb over the top to stop the fizz. Then use one bottle to top off the other bottles, drink any excess. Recap with plastic tops and wire and wait [again] for the fermentation to make you some new bubbles.
It's the best!!! Worth the extra wait and procedures.
ENJOY!!!!
This post should be moved to another area, so others can do it too...but I sure the heck don't know how.Edited by: Northern Winos