Champagne

Origin: New Zealand Period: Traditional

This is a traditional recipe from New Zealand dating to the 1950s. It comes from a collection of family recipes given to me by a friend, and which I am only just now getting the time to properly redact.

Ingredients:

4.5l cold tea
1.8kg brewers' crystal
450g muscatel grapes, pressed, with skins
juice of 3 lemons
1 tsp isinglass (a collagen compound extracted from the swim bladders of fish and used in the clarification of beers and wines)

Method:

Preparation

Place the cold tea, brewers' crystals, grapes and lemon juice into a brewing bucket. Leave for 3 weeks to begin fermenting, skimming daily. Add the isinglass at the end of this time and leave for 2 more days.

Strain the mixture to extract the liquid. Pour into bottles (leave quite a big head space) then tie the corks down securely and set aside for 1 month before using.

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