How is champagne made?
The Champagne region is located in the northeast of France. The cool climate of the region is ideal for growing the three primary grapes used in Champagne production: Chardonnay, Pinot Noir, and Pinot Meunier. A champagne grape is smaller and has a thicker skin than other wine grapes.
Champagne production is a lengthy process that involves primary and secondary fermentation, and sometimes a third fermentation. During primary fermentation, yeast converts the sugar in the grapes into alcohol. This process can take up to two weeks. During secondary fermentation, the yeast continues to convert the sugar into alcohol, but this time the process takes place in a sealed bottle. This secondary fermentation can take several months. In some cases, a third fermentation may be needed.
After fermentation is complete, the champagne is aged in the bottle for at least a year. During this time, the champagne develops its distinctive bubbles. Finally, the champagne is ready to be enjoyed!
How much sugar do you need to add to make champagne?
Aside from the grapes, sugar is the most important ingredient in champagne. Sugar is what yeast eats to create the carbon dioxide gas that makes champagne bubbles. The amount of sugar you need to add to make champagne depends on the sugar content of the grape juice, which can vary depending on the type of grape and ripeness. For most wines, you’ll need to add about 1 pound of sugar per gallon.
Visit howtomakewinefromgrapes.com to learn more about how to make champage. Disclaimer: We used this website as a reference for this blog post.