SO YOU WANT TO MAKE A FUCKING MÉTHODE TRADITIONNELLE SPARKLING WINE

You are asking for a world of pain. Alternatively, you are a major Champagne house with teams of experts to continuously manage each step of the process. Then, it's another day at the office @jmmarsh
  1. 1.
    Grow Champagne grapes
    Technically these need to be grown in the Champagne region of France. If this is impractical, grow an appropriate variety like Chardonnay or Pinot in an appropriate climate. Stick to the established varieties. They make Champagne from these grapes for a reason. No one wants to taste your Sparkling Syrah.
  2. 2.
    Manage vines for optimum wine result
    Haha that's the secret. If I give this away them any shmuck could do it.
  3. 3.
    Harvest grapes
    Aim for 19 deg. B., and 7-9 g TA at crush. Inert press with CO2. Sort whole bunches into press. Press for recovery of approx. 600 l/t cuvée and 100-150 l/t taille
  4. 4.
    Settle juice overnight in tank
  5. 5.
    Rack off gross lees
    Aim for post-racking NTU of 100-150. Rack under CO2 cover.
  6. 6.
    Inoculate with a cold- and acid-tolerant yeast
    Inoculate above 10 deg. C
  7. 7.
    Ferment until dry at 12-14 deg. C
  8. 8.
    Rack off fermentation lees
  9. 9.
    Stabilize SO2 at 15ppm free
  10. 10.
    Protein stabilize with bentonite
  11. 11.
    Reactivate and rehydrate yeast for second fermentation
    Prepare solution of 7 l water, 800 g sugar, and 40 g phosphates completes per 1000 l wines. Use 1.5 l of solution to rehydrate 150g yeast at 35 deg. C. Add yeast to solution and allow balling to drop from approx. 10 to < 1 over approx. 20 hours
  12. 12.
    Acclimate yeast to wine prior to inoculation
    Mix 37 l base wine, 4 l water, 3.6 kg sugar, 20 g phosphates completes per unit of reactivation mixture, incorporate reactivation mixture, and allow Balling to drop from approx. 5 to < 1 over 2-3 days. Maintain temperature at 20 deg. C
  13. 13.
    Prepare dissolved sugar solution to raise residual sugar of wine to approx. 24 g/l
    This will result in a pressure of about 2-4 bar in the bottle which is roughly the correct amount in order to pop the cork and maintain correct bubbliness in the glass
  14. 14.
    Innoculate wine with starter batch and homogenize thoroughly
  15. 15.
    Add phosphates mazure, phosphates completes, and bentonite
    This assists in causing the lees produced during the second fermentation to settle well and will be important when it comes time to riddle. Approx. 600 g bentonite, 200ml phosphates mazure, and 150 g phosphates completes per 1000 l
  16. 16.
    Bottle wine under crown cap
  17. 17.
    Think happy thoughts
    If you've messed it up, there's nothing you can do now! Hope that it ferments consistently and completely. You're almost there. Have a beer. You deserve it.
  18. 18.
    Mature on lees for a minimum of 24 months
  19. 19.
    Riddle the bottles into sur pointe position
    Firmly and quickly turn each bottle every two hours for 9 days while also moving the bottle from a horizontal to vertical orientation
  20. 20.
    Prepare dosage liquor
    Dosage to be applied at approx. 14-20 ml/bottle. Use dosage to adjust residual sugar and sulphites to desired final levels taking into consideration the relative volumes of dosage and bottle
  21. 21.
    Degorge the lees
    Chill bottles to <10 deg. C in sir pointe position. Flash freeze neck at level which will incorporate lees. Remove crown cap taking care not to cause excess foaming or injury to eyes.
  22. 22.
    Add dosage liquor to each bottle
  23. 23.
    Seal bottles with natural cork
  24. 24.
    Apply front and back labels
  25. 25.
    Apply foil hoods
    Use a pneumatic pump to press the foil hood evenly into each bottle.
  26. 26.
    Apply neck labels and certification seals
    Bottles without neck labels look cheap.
  27. 27.
    Wrap in tissue paper and apply tissue paper seals
    It is a fancy wine, so it should come in fancy wrapping paper that people will immediately throw away.
  28. 28.
    Have a tasty scotch.