Making Sparkling Wine from a Kit
This is the time of year for celebrations and when we think celebration, most of us think
Champagne. While true Champagne can only come from the Champagne region of France, we
home winemakers can produce a sparkling wine that will give everyone reason to celebrate.
What you need –
6 gallon wine kit, a white or rosé, some that work well are Sauvignon Blanc, dry Riesling,
or Chardonnay, but any crisp white wine will work
White table sugar
30 Champagne bottles (make sure they are truly Champagne bottles as regular bottles
will not withstand the pressure of carbonation and you will start your celebration off
with a bang, just not the kind you want)
30 Champagne stoppers
30 Champagne wire
Wire tool or a straight pen or screwdriver
1. Follow the wine kit instructions up until the step for stabilizing and clearing. Do not add
the stabilizers – sulfites or potassium sorbate. These chemicals will inhibit the
2. Instead of stabilizing and clearing, dissolve ¼ teaspoon of metabisulfite powder in ½ cup
of cool water. Rack the wine into another carboy and add the sulfite solution, stir. This
amount of sulfites will not hamper the yeast but will prevent oxidation.
3. Wait about 10 days. If your wine is clear, it is time to carbonate. If not, wait a little
longer until it is and then proceed to the next step.
4. Now that it is clear, rack your wine into a bottling bucket. Dissolve 1 ¾ cups of white
table sugar in 2 cups of boiling water. Stir into the wine.
5. Rehydrate the champagne yeast according to the packet and wait 5 - 10 minutes. Then
gently stir the yeast solution into the wine.
6. Now it is time to fill your bottles. Make sure you have cleaned and sanitized at least 30
champagne (must be champagne!) bottles. Fill each bottle, leaving 1 inch headroom.
7. To cork your bottles, push the stopper into the bottle. If it is tight, you may have to
hammer it in lightly.
8. Put a wire on your bottle and use the wire tool (or straight pen or screwdriver) to
tighten and twist the wire.
9. Store your bottles upright and wait at least 2 months or more if you can. Chill before
serving. Note that there will be some yeast sediment on the bottom. There are ways to
get rid of the sediment but that is another whole article in itself.
10. When opening, please do so carefully and outside, preferably. The pressure build-up
could blow the top off, which is not necessarily undesirable!
Information from this article was taken from: