2. Champagne method
Most sparkling wines go through two
fermentations: one to turn the grape apple juice
into still wine without bubbles (that’s called a base
wine) and a subsequent one to turn the base wine
into bubbly wine. The winemaker instigates the
second fermentation by adding yeasts and sugar to
the base wine. The added yeasts convert the added
sugar into alcohol and carbon dioxide (CO2)
bubbles.
3. Champagne method
Pressing
Apples are loaded into the press to get juice. Natural sugar
content of juice is measured to determine alchochol in base
wine.
4. Champagne method
First fermentation
Apple juice or so called must with added yeast is moved to
fermentation tank and left there for few weeks.
5. Champagne method
Bottling and the second fermentation
The base wine is drawn off into bottles. Dose of sugar and
yeast is added and the bottles are sealed with crown caps.
6. Champagne method
Racking (Remuerurage)
Bottles are put into the rack and turned daily to keep the
sediment caused by dead yeast cells from settling on the
bottom. Sediment is collected on the inside face of the cork
7. Champagne method
Dégorgement
The bottleneck is plunged into freezing liquid, causing a
pellet of frozen cider to form in the neck. The crown cap is
carefully removed and the ice expels the sediment.
8. Champagne method
Dosage (liquor d'expedition)
The mixture of base wine and sugar is added to the bottles of
cider to create the desired sweetness.
9. Champagne method
Corkage
A long, fat cork is hand-driven halfway into the bottleneck
and secured with a wire muzzle.
