Cold Duck Champagne
|January and the New Year is the time for popping a bottle of the ol' bubbly. Our Cold Duck is easy to make and fantastic for those celebrations through the year.|
Cold Duck Champagne
In a large pitcher, dissolve the sugar in lukewarm water. This make take several pitchers to adequately dissolve all the sugar. Pour this into the clean, sanitized carboy. Mix each can of juice with a pitcher of water and also add to the carboy.
Activate the champagne yeast according to directions on the packet. We use one cup of warm water and stir well. Let it stand 5 minutes.
Pour the yeast into the carboy and stir thoroughly.
Top off the carboy up to the neck. Add the bubbler. Ferment in your carboy for three weeks.
After three weeks, clean and sanitize the bottles.
In a large measuring cup, mix and dissolve one cup of sugar with one cup of warm water. Add one tablespoon of this mixture to each bottle.
Siphon your fermented champagne into each of the 26 bottles. Top off each bottle to half way up the neck, about two inches from the top.
Cork each bottle with plastic corks using a capper. Tie each down with wires.
Bottles will be carbonated in 3 to 5 weeks. The champagne is very sweet early in its life, much like a wine cooler (the ladies really enjoy it in its early age). The longer you let the bottles set, the drier it becomes. It is excellent regardless of its age.
|This is an autumn special around the homestead. The end of the summer apple harvest means Hard Cider brewing time, just enough time to have it ready for fall get-togethers.|
Warm the cider to room
temperature. This may take
a few hours, so plan ahead.
Dissolve the champagne yeast
in one cup of water. Stir
well. Set aside for five
minutes to bloom.
In your fermenting bucket,
dissolve the sugar in about 2 quarts of warm water. Stir well. Pour
in the yeast mixture, and rinse the cup to get out every drop.
Begin adding in the cider and keep stirring to thoroughly mix
until all four gallons are incorporated.
Fill up to the five gallon mark with warm water if necessary.
Seal the lid with a bubbler
and store at room temperature for 2 to 3 weeks. It is ok to store wherever you store your homebrews.
When you're ready to bottle,
create a sugar mixture of 1 cup of white sugar dissolved in1 cup boiling
water. Drop one tablespoon
of this mixture into each of 24 champagne bottles.
Bottle in champagne bottles
with good plastic corks and twist on wires tightly, as it will be highly
carbonated. Clean up the
bottles from any spills.
Bottles are ready to condition
for another 2-3 weeks. Add
your own homemade labels and tightly crimp on foils for decorative
Remember, as with any yeast
product, there will be settlement at the bottom. When pouring, be sure to leave the bottom half inch.
It is drinkable (I actually like the dregs at the bottom of
homebrews), but some people donít prefer to see or drink it.
1. Keep bottles cold, as warm temperatures can rapidly release
2. Do not shake up the bottles.
If one gets shaken up, immediately put into your fridge for
several hours or even days to prevent explosion.
3. Never open indoors. Corks
at high velocity can break glass and dent drywall. And a gush of carbonated fruit beverages can make quite a
4. Never point a bottle at anyone.
Ejected corks can be dangerous.
We've even had corks fly out as soon as the wires were loosened.
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