Should be in any good wine recipe book but I would suggest you use a Burgundy yeast. For Champagne you start off with standard Strawberry wine then re ferment using a Champaine yeast. Available from all good wineshops, the peculiar thing about wine yeast is it drops to the bottom of the bottle (did I say the secondary fermentation is in the bottle)? Then comes the remuage, must check spelling. This is slowly turning the bottle a little each day untill the dead yeast cells are all collected in the neck, then comes the tricky bit, getting it out. If you cannot find a specialist recipe for Champagne, give me a call, it's all to do with ice and salt! Cheers, Tony. P.S. Please, please, please only use proper Champagne bottles! :o
