Making Champagne at Home: Getting Started

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This covers the first month of making champagne at home including all the steps to bottle ferment and age. The yeast used is lalvin EC-1118 Champagne yeast and the donor wine is a chardonnay. This can easily be performed at home without any fancy equipment, but serious precautions should be taken because the can and will pressurize quite high. Commercial champagne is pressurized to around 5 to 6 atm of pressure and if you follow these instructions, starting from a dry wine, you will achieve 4 to 5 atm. The amount of priming sugar will determing the final pressure but please err on the safe side and do not add more than 12g of sugar and do not start with a sweet wine! Always protect yourself accordingly when handling homemade, bottle fermented beverages as they can be at risk of popping if not done right. These steps can also be performed on ciders or other types of wine. Just make sure that the wine does not have any potassium sorbate which could cause fermentation problems.

Coming later this year...

Part 2:
Riddling, Disgorging, Corking, Drinking