METHOD:
- Follow any good winemaking recipe to produce a sound, clear, dry BASE WINE of 10% alcohol, the wine hydrometer must be used so the potential alcohol of the MUST does not exceed 10%. The starting specific gravity of the MUST should be about 1.075. Do not add sulphite to this BASE WINE after fermentation.
- Having produced the clear, dry BASE WINE, you are now ready to make a Sparkling Wine. If other than a dry sparkling wine is desired, sweeten the BASE WINE to taste using an unfermentable sweetener such as LACTOSE, SUCARYL, SACCHARIN, or WINE CONDITIONER.
- To each gallon of the clear BASE stir in:
a) 3oz. Dextrose
b) 1/4 level tsp. Yeast Energizer
c) Champagne Wine Yeast - The Champagne Wine Yeast should be dissolved in a little warm water (105 to 110 F.) before addition. The temperature of the wine should be 70 - 75 F.
- Syphon wine to heavy bottles, preferably Champagne bottles. Close with Champagne stoppers and wires.
- Stand bottles upright in a warm dark place (70 F.) for three (3) months or until sparkle has sufficiently developed. Agitate bottles periodically.
- When sufficient sparkle has developed, move bottles to a cool, dark place.
- Serve chilled. Pour carefully to avoid disturbing sediment.
- NOTE: If you wish to produce a Sparkling Wine without sediment in the bottles we suggest the use of VINTRAP SPARKLING WINE CLOSURES. Follow instructions provided with VINTRAPS. Handle bottles under pressure with caution. PARLING WINES are not difficult to produce but are usually recommended for the more experienced Winemaker. The use of the WINE HYDROMETER is ESSENTIAL
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