Today we will tell you how to make homemade champagne from grape leaves. This material will intrigue in the first place those who have a vine growing on the site. After all, it will take a lot to prepare the drink.
How to make champagne from grape leaves at home - recipe
Ingredients:
- grape leaves - 2 kg;
- granulated sugar;
- grapes (if necessary) - 2.5 kg;
- filtered water - 12 liters.
Preparation
To make homemade champagne it is necessary to take an enameled pan with a volume of at least twenty liters and put freshly picked grape leaves into it. It is better to choose noble sorts of grapes for collection, so the taste bouquet of ready champagne will be richer and more original. Leaves can be left whole or cut into several pieces. You can simplify the task and walk the blade of the knife along the deciduous thickness in a saucepan.
Heat the filtered water to an intense boil, pour it into a container with leaves, cover it with a lid and wrap it in a blanket for three days. After the passage of time, the leaves are thrown away, and the liquid base for wine is supplemented with sugar, taking one glass for each liter, pouring into glass bottles and installing a water seal on them.
Fermentation should begin within the first five days. If this does not happen, you need to add grapes to the bottles, pre-kneading it with a crib or just a hand. You can also use wine yeast or add a handful of raisins. Sediment from house wine is also suitable.
At the end of the fermentation process, and for him an average of twenty-five to forty days is needed, we dispense homemade champagne in bottles, not adding up to about three centimeters to the edge. You can take for this as glass vessels from under the champagne, but then you will need also plugs for hermetic sealing, and ordinary plastic eggplants.
Store bottles with champagne from grape leaves only in a horizontal position in a dark and cool place, from time to time releasing accumulated carbon dioxide. In order for an effervescent beverage to acquire a truly balanced and harmonious taste, it must be aged for at least a year. You can take a sample in four months, but the result will not be as impressive as after a longer exposure.