Laurent-perrier La Cuvée Brut Recipe
Make Laurent-perrier La Cuvée Brut Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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CHAMPAGNE
Method
CHAMPAGNE
- 1
Prepare the Grapes
Select and wash the Chardonnay, Pinot Noir, and Pinot Meunier grapes. Remove stems and any damaged fruit.
- 2
Crush the Grapes
In a clean fermentation vessel, crush the prepared grapes to release their juice. Ensure that the mixture is as homogenous as possible.
- 3
Add Sugar
Add 10 grams of sugar to the grape juice mixture to help with fermentation. Stir gently to dissolve.
- 4
Inoculate with Yeast
Sprinkle 1 teaspoon of yeast over the grape juice and stir gently to combine. This will start the fermentation process.
- 5
Fermentation
Cover the fermentation vessel with a clean cloth and let it sit at room temperature for about 1-2 weeks, stirring occasionally until fermentation is complete.
- 6
Pressing
After fermentation, press the mixture to separate the liquid from the solids. Collect the liquid in a clean container.
- 7
Add Spring Water
Add 100 ml of spring water to the collected juice to balance the flavors.
- 8
Secondary Fermentation
Bottle the juice and seal it with a cap. Store the bottles horizontally in a cool, dark place for another 6 months to allow for secondary fermentation.
- 9
Chilling and Serving
After 6 months, chill the champagne in a refrigerator for a few hours before serving. Pour into flutes and enjoy!