The word Champagne wine is synonymous with celebration in India. So no wonder being able to serve homemade champagne for your parties and gatherings can be a reason to rejoice. 90 minutes in instant in fermentation parlance.
Arcane methods would involve a complex 6-month long process. Starting from making wine, clearing, bottling, refermentation, freezing the yeast deposits, to riddling, to disgorging. Today we will learn to make sparkling wine in 90 minutes. Also since the wine will be made in a keg, no need to spend on fining Thick glass sparkling wine bottles and special bulb corks for it. Instead you can buy a keg and a carbonation lid and start partying.
Keg Champagne: Force Carbonation
- Ball lock keg 2.5 gallon
- CO2 Cylinder
- Valves, pipes and pressure gauges
- Force Carbonation lid.
- 9 liters White wine (sweet and flat)
- 300 gm priming sugar i prefer sweet over dry sparkling wine
- 50 gm lactose optional, gives a sweet palate with nice body
- 50 gm CO2 for sparging, force carbonation and serving
- Set up your kegs, CO2 cylinders, valves, pressure guages and refrigration (chilling unit)
- Pump some CO2 in the santized keg to push out O2 and prevent oxidation
- Pour in the freshly fermented cleared (not necessarily filtered) wine in the keg.
- Remember dissolved CO2 creates carbolyic acid Hence adding a bit more sugar and lactose helps compensate for the change in flavors during force carbonation..
- Put in the carbonation lid and the 0.5 micron stone. Pressurize the keg to 16-25PSI. You can use the beverage outlet of the keg as well to bubble in the CO2, but the stone yields better results because of micro-bubbles through its minute pores.
- CO2 solubility increases at low temperature. So chill the keg to ~4 degrees Celcius for best results.
- After 15 minutes of force carbonation, roll the keg a bit to accelerate mixing. Chill for about 30 additional minutes and serve. 6-12PSI serving pressure works best for me.