De-Alcoholised Cascara Champagne
Yield
- Yield
- 1004 ml
Prep ingredients
- 800 ml Dealcoholised Champagne
- 200 ml Cascara Water
- 4 ml Malic Acid
Instructions
Dealcoholise 1L champagne at approximately 50°C using vacuum distillation until 120ml of distillate is collected, yielding approximately 880ml dealcoholised champagne (use 800ml). Combine 800ml dealcoholised champagne, 200ml cascara water, and 4ml malic acid. Carbonate.
