Phosphates titres for champagne (6 g)

Category: Yeasts
Product code: PCP0020
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Description

Dibasic ammonium phosphate

Indispensable in the second stage of sparkling wine making using the Champenois method.

PRODUCTS REQUIRED FOR THE PRODUCTION OF 100 LITRES OF SPARKLING WINE

  • 25 g of sparkling wine yeast
  • 6 g of phosphates (yeast feed)
  • 100 litres of base wine
  • 2 kg of sugar (20 g per litre of wine)
  • 133 heavy duty sparkling wine bottles (crown cap) of 0.75 L
  • 133 bidule
  • 133 29 mm diameter crown corks

PROCEDURE FOR SPARKLING WINE "CHAMPENOIS" METHOD

FIRST STEP:

  • 25 g sparkling wine yeast
  • 25 g of sugar
  • 250 g water
  • Mix and leave for 30 minutes in a cup

SECOND STEP:

  • 1/2 litre of wine
  • yeast preparation (see first stage)
  • 6 g of phosphates (yeast food)

Mix in a wine bottle and leave for 12 hours (leave the bottle uncorked and 2/3 filled)

THIRD STEP:

  • syrup (wine + yeast preparation + phosphates, see second stage)
  • 100 litres of wine
  • 2 kg of sugar (20 g per litre of wine)

First dissolve the sugar in 4-5 litres of wine and then mix with the syrup, then add everything to the mass of wine to be made sparkling, bottle with bidule and crown cap.

To make the froth setting and the subsequent remuage as easy as possible, add at the end of the third stage and mix well 7 cL of MAZURES PHOSPHATES for every 100 litres of wine.

USEFUL ADVICE:

  • stack the bottles horizontally in a cool place for at least two months
  • The alcohol content of the wine must not exceed 11.5 degrees.
  • if the base wine is slightly sweetish, reduce the amount of sugar.
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