Revenue semi-sparkling wine.

Revenue semi-sparkling wine.

80kg white grape

Crush grapes (without washing them) in a 45 liter basin. Then throw the contents into a barrel of 100 liters. Let the wort
resting for one week. At the end of this period, so the peel (if distilled gives rise to marc). Fermentation
begins only after 24 hours. On the 3rd, 4th day the odor of alcohol is already meaningless. Between the 4th and 5th day volume increases and
marc rises, also observing the separation from the liquid. From the 5th day, the fermentation begins to fall
gradually. The residue comes off the sides of the barrel forming a shell. It is time to withdraw the liquid.

Trasfegue for wine bottles. For this, make a hole in the center of the shell with the aid of a stick. The orifice,
enter a hose attached to a bamboo. The end of the hose should be removed from the bottom of the barrel about 3cm,
preventing the entry of sludge in bottles (30 liters each). Suck the other end so that the wine can leave and enter the
in bottles. Meanwhile, the pulp begins to fall inside the barrel. The liquid is removed and the sediments still cloudy
are apparent. The liquid should be a few inches from the mouth of the bottle.

Then close the bottles tightly with the aid of a bung, whose junctions (cork stopper-and-tube neck)
must be well sealed with paraffin, preventing the wine oxidize. The other end of the hose in a container will be
with water. The drink inside the bottles will be foaming enough - sign of fermentation.

Perform the racking to the bottles before fermentation is complete (less than two months), when the foam is
greatly reduced. The siphoning is made with the use of a hose attached to a bamboo. Enter this equipment by bottleneck
barrel. The tube panels should keep the bottom approximately 2 to 3 cm, avoiding thus the entry of sediment into the bottles. In
then suck the other end of the hose causing the liquid itself cause pressure, filling the bottles. Also use a
funnel, resting on the neck of bottles, to avoid wastage. Before Corks them, moisten the cork to facilitate
it enters the bottleneck.

Store in a cool drink, without much clarity. Consumption can be immediate. If you prefer a more full bodied wine,
prove it only after a year.