Now is there a substitute for the icing glass? the reason I am asking is because I am trying to make a vegan wine. Please respond. Thank you very much.
@tapac333 I personally do not use iceing glass in my wines...I just rack it 3 times total each time allowing it to ferment a little more and settle out a bit more. in the end it is almost as clear as running it through a filter which I also do not do....and also do not need to drive off CO2
If your wine is dry and has no residual sugar, why do you use sorbate? It can add off flavors to your wine. I only use sorbate if absolutely necessary.
I have 2 questions. I made a white sauvignon ( I use the kit Vino) The wine hasn't turn white and has been sitting since Aug 25 at the right room temperature. What can I add to it to make it clear? Could I have taken out to much CO2?
Great video's I have been enjoying the whole set, just a small idea I saw a guy on here using a power drill with some type of long bit on it to stir it, maby it would make your process a little easier or quicker? Thank you again for the information.
The additives are natural and allow me to make the wine in 5-6 weeks as opposed to months. If racking alone doesn't clarify the wine you will need to add something to precipitate solids.
Could have done without the Greenhouse comment! Don't worry fella Water vapor contributes to the greenhouse bull crap far far far far more. Like 10000 times more than co2.
@hopcup1 Obviously you dont know much about wine or the wine industry then making then. ALL Commercial wine has Sulfites in it as does rasins, apricots, almost anything dryed even frozen orange juice. Its harmless
@dshaw103 you don't have to, it's not poisonous - you can just rack the wine (siphon in to another demijohn) without disturbing it and do so again later but it takes longer.
Sorbate will prevent a sweet wine from re-fermenting in the bottle. It is not absolutely necessary to add sorbate to dry wine. Potassium Metabisulfate inhibits ("kills") bacteria from growing in the wine. Air has bacteria. If you leave the wine exposed to air too long, the wine absorbs the air and either is contaminated with bacteria, or the wine is oxidized and becomes flat tasting. Small amounts of air and bacteria leak through the cork/glass interface. You can not prevent this entirely.
Great series. Although these kits probable don't come with it, would this be the step where you could add Malolactic Bacteria to do MLF? Also if you were to use barrels instead of the carboy would you do that in "racking" or stabilizing?
Good question. MLF is sometimes used by winemakers to make a tart wine softer tasting. The biological conversion of malic acid to lactic acid can occur naturally or be forced. The main reason why MLF is encouraged during winemaking is that it is less likely to go through MLF when in the bottle. With 'kit wines', the addition of sorbate and sulfites prevents naturally occurring MLF. I say, try it and see what happens. If you wanted to use a barrel, use it after the first week of fermentation.
Potassium Metabisulfite is strong enough to kill off 'wild yeast' but not the commercially available style yeast. After fermentation has slowed, the yeast are weak and can be killed by super cooling the wine in a cold refrigerator or leaving outside several days in the winter.
Why not just let it finish fermenting naturally? The alcohol will kill off the yeast once it gets to about 21% alcohol content, will it not?
Also, in times past did they use all the extra gunk chemicals that get added in the kit featured in this vid? Surely there are time tested natural ways to accomplish the successful making of high quality home made wine without adding so many chemicals.
Letting the wine finish fermenting naturally is fine if you want 21% alcohol. I prefer something around 13%. The substances added are not 'chemicals', they are all natural ingredients commonly used by other wine making companies. Again, if you don't want to use them, you don't have to. They do help though.
@SororThothma And the wine went bad within several months. If it wasnt drank soon it spoiled. Its why port wine was created. They fortified it up to 20% ABV so it would keep. Also most wine yeast will not ferment up to 20% ABV and dye off around 14-15%
Not true Mark. You can purchase everything you need to make wine for under one hundred dollars. I know I show some expensive equipment in the video, but thats because I make it commercially. Quite literally, you could make the kit wine entirely using a plastic bucket and nothing else except free bottles you salvage from restaurants. You don't need anything else except a 6' section of 1/2" tube and a cheap corker. No lid(maybe a towel to keep out the bugs), no airlock, no hydrometer, no filters.
@awatkins3 Thanks for the reply. I felt overwhelmed and discouraged by watching all the videos and being a complete novice.
After watching all the videos a few times, and investigating some of the equipment you mentioned, making wine is definitely achievable for low costs. Without a filter, it might produce some pretty bad hangovers, though. haha...
Glad you did some research to confirm what I thought. But really, the filters aren't necessary either. If you add what they supply with the kit and stir VERY aggressively, the lees (sediment) will compact very tight at the bottom of the carboy, leaving a clear liquid above, after only 2 weeks. Just rack (siphon) off the wine and age in your bottles.
@Markohoppis Seriously these videos are great, but I spent 40 bucks and got a couple gallons jugs, a few air locks, juice concentrate from the store, and yeast and I made some grade wine. I bought a book called Home Wine Making by Terry Garey. Its a really great book. Its starts out with really simple wine and moves in to more complex the more you get the hang of things....I really recommend it.
@Markohoppis@Markohoppis Seriously these videos are great, but I spent 40 bucks and got a couple gallons jugs, a few air locks, juice concentrate from the store, and yeast and I made some grade wine. I bought a book called Home Wine Making by Terry Garey. Its a really great book. Its starts out with really simple wine and moves in to more complex the more you get the hang of things....I really recommend it.
@Markohoppis@Markohoppis Seriously these videos are great, but I spent 40 bucks and got a couple gallons jugs, a few air locks, juice concentrate from the store, and yeast and I made some grade wine. I bought a book called Home Wine Making by Terry Garey. Its a really great book. Its starts out with really simple wine and moves in to more complex the more you get the hang of things....I really recommend it.
i was wondering if i Use Chitosan , and Kiersol will it do the same thing as Isinglass?? and i have heard about adding Glycien to your wine as well what is that used for ?
UMMM soooo WTF happened between 3:45-3:50? did he get abducted by aliens or what? hahahha creepy MOFO!! he like spaced out.... best part!!! 5 STARS!! ahhahahahahha
Yea, that was a little weird. I had a lot of thoughts running through my mind...just wasn't sure if I should say any of them. I know what came out of my mouth was pretty lame. Trying to be cute, but it fell flat. Should have done a re-take but I didn't because I wanted it to be authentic. Glad you got a laugh out of it.
Me like co2 in my wine. Why he and other prose think it's bad. I can't figure except that it's that his long dead ansestors told him. Else the cheap chia maison wine kit instructed him to.
I heard, although I haven't tried it yet, that egg whites will act as a coagulant. An alternative is to just let the sediment (lees) settle naturally. Maybe rack every month for 3 months and the wine will be 90% clear. Then filter to polish. How's that sound?
this is a great series- as a newbie- (brewer moving into wine territory) i have looked all over the web for video tutorials and this is my fave. nice job!
Thanks RowBadMovies, and Rasinz . You may have noticed I try not to be too serious about much. Accurate, yes. Being a Licensed Professional Engineer in New York State has made me a bit dry. That, and my Welsh heritage. My point was of course we are adding to global warming. Anything that increases CO2 does. But who cares! It's only an in·fin·i·tes·i·mal amount.
co2 is produced from the yeast. when yeast is in an anaerobic environment, it produces co2 and alcohol. this is the co2 he's trying to get rid of. therefore, this man (mr. watkins) knows what he's talking about. you dont.
Hey Andy, I'm making a Valpolicella and in my kit I received Sodium Metabisulphite and it told me to add 1/4 tsp. per 6 gallon of must. This is my first try at making wine and I didn't get that foaming action you got when stirring. Did I goof? I added everything else as supposed to...Thanks, Mike
No, you probably didn't goof. It's probably just technique...I've been doing it a long time. Sir as quickly as you can to drive out the CO2. The more you drive out, the better the wine will settle.
It's not a rumor anymore, it's a fact. Different yeasts will die at different alcohol levels, so pick your yeast carefully. Wines are typically 12-13% Alcohol and all yeast's meant for wines will achieve this level.
IDIOT! "We are contributing to the greenhouse effect". What do you think happens every time we breath in and out? CO2 is a contributor to the greenhouse effect, but it is also a vital part of life. Without CO2 life on earth can not exist.
Yea, I'd have to be real dense to think I contribute anything to global warming. Well, maybe an infinitesimal amount. But, nothing to speak of. I remember when President Ronald Regan said trees were the worst source of pollution. I think he was kidding too? I never understood that because trees soak up CO2 and emit O2. Whatever. Maybe I heard it wrong.
Stirring after adding the stabilizer is not as effective, but try it anyway. I won't hurt the wine. The only Vintner Reserves I like are the Mezza Luna White and Cianti, from Winexpert. Those both come out exceptionally good.
good series on the procedures for kits but I still don't like the idea of using an oak stick. I'm sure it works fine for you but wooden spoons and such are sponges bacteria and other garbage. Using a plastic spoon takes all of those worries away.
I googled "wood, bacteria" just to be sure but wood actually inhibits the growth of bacteria. That's why cutting boards are made from wood. Keep using your plastic spoon, but I prefer wood.
a cutting board is probably the worst example because not all cutting boards are created equal. a good board will use the end grain of a dense hardwood like rock maple. Even at that a rock maple will absorb a lot of oils when its coated (mineral oil or varnish, 5 or 6 times.)
If all I had was this oak stick I would coat it with varathane 5 or 6 times and wait a few weeks for it to cure.
Everything that is done is exactly as it is done at the winery. You may be able to substitute a couple of things but it is very close to what you saw.
Very informative series. I'm planning to try this soon, although I never knew how many additives this process requires. How close is this process to what goes on at the average commercial winery?
Also...I know my grandfather made wine man years ago. I doubt there were all these chemical additives then. Are they completely necessary or can good wine be made without them? Thanks!
Of course good wine can be made without adding these natural ingredients, but it will take several more months to allow the yeast to die naturally and several times racking to remove the 'lees' that settle to the bottom. This process does not alter the taste and it allows wine to be made in 6 weeks. It is important to disinfect using Potassium MetaBisulfite after each 'racking' (siphoning into a different container). Sometimes, you may want to stop the fermentation while the wine is still sweet.
HaHa, of course having your arm fall off was a figure of speech, but that's what it feels like. In fact getting rid of some of the foam sounds like a faster way, instead of waiting until it settles. Either way, it's important to consider the point of driving out the excess carbon dioxide both to allow the settling agents to work, and to prevent fizzy wine. Good luck.
Yea, you're right. Wine is expensive when you buy it by the glass. And since there are over 100 different good tasting wines you can make for very little money, I don't buy it by the bottle much. Sometimes I do when I want to show support to another winery, I'll buy a bottle of their good wine.
Great information on how wine can be easily made with the same quality as store bought with 1/3rd the price. Thank you Lakeland Winery!!
CJNiagara 1 week ago in playlist How to Make Wine | Lakeland Winery
Comment removed
backyardsounds 3 weeks ago
Kind of surprised that you don't use a "Wine Whip" to degas the wine.
st8pl8guy 1 month ago
Now is there a substitute for the icing glass? the reason I am asking is because I am trying to make a vegan wine. Please respond. Thank you very much.
tapac333 1 month ago
@tapac333 I personally do not use iceing glass in my wines...I just rack it 3 times total each time allowing it to ferment a little more and settle out a bit more. in the end it is almost as clear as running it through a filter which I also do not do....and also do not need to drive off CO2
extremeaudioPRO 3 weeks ago
Eh? So humans make Wine and Carbon Dioxide is released? I have a solution! Plant more trees. ._.''
kennylee12313 4 months ago
If your wine is dry and has no residual sugar, why do you use sorbate? It can add off flavors to your wine. I only use sorbate if absolutely necessary.
GreginND 5 months ago
what happens if yeast continues to grow
??
happee1 5 months ago
1:03 and Boom goes the Dynamite!
StarChildGME 5 months ago
I have watched your video..It is great.
I have 2 questions. I made a white sauvignon ( I use the kit Vino) The wine hasn't turn white and has been sitting since Aug 25 at the right room temperature. What can I add to it to make it clear? Could I have taken out to much CO2?
Thank you
rlagi1 6 months ago
Great video's I have been enjoying the whole set, just a small idea I saw a guy on here using a power drill with some type of long bit on it to stir it, maby it would make your process a little easier or quicker? Thank you again for the information.
will3482 6 months ago
i like when he says "certified oak stick" funny :D
00Jesusrocks 7 months ago
I love this guy! Andy is a kind and wise soul!
adamfilmmaker 7 months ago
seems like a lot of work and a lot of time for just 6 gallons of wine... :-(
24okay 8 months ago
@24okay So far by my calculations he did 15 minutes of work in 3 weeks, including all the explaining.
losermonster 7 months ago
@losermonster Oh true. That's not bad then.
24okay 7 months ago
Notice how all cool things (wine, hot blondes, Ferraris) produce CO2?
Al Gore wants to take 'em away from you.
BlueStateChronicle 8 months ago
@jmee266
The additives are natural and allow me to make the wine in 5-6 weeks as opposed to months. If racking alone doesn't clarify the wine you will need to add something to precipitate solids.
awatkins3 10 months ago
Could have done without the Greenhouse comment! Don't worry fella Water vapor contributes to the greenhouse bull crap far far far far more. Like 10000 times more than co2.
29Kolsen 10 months ago
@29Kolsen
I realize you are correct...my joke fell flat I guess.
awatkins3 10 months ago
@awatkins3 Not a problem good sir. I just don't buy into the "man made Global warming" is all. Your videos are good though.
29Kolsen 10 months ago
Fizzy Wine = Champagne
KingMKLA 11 months ago
yeast dies when the alcohol level reachs 13-14 %....
caprinodust 1 year ago
wow, we could use a little greenhouse effect here in Napa Valley...lost 20% of 2010 harvest due to cold temps.....
MrThomasCharles 1 year ago
I'm paranoid about sterilization. I would not use a wooden spoon or wooden stirring utensil in my wines. Wood is difficult to sterilize.
I'll stick to food-grade plastic stirring devices that have been treated with sterilant and rinsed, thank you.
bigduggieface 1 year ago
Hey is it harmful or dangerous not to degas the wine? Thank You :-D
chali1006 1 year ago
@chali1006
Not degassing wine makes it more difficult to settle suspended particles, and leaves a carbonated taste in the wine.
awatkins3 10 months ago
Hey is it harmful or dangerous not to degas the wine? Thank You :-D
chali1006 1 year ago
wow gross... didnt kno winde is made out of tons of powders and water... i might as well but jewel shit
hopcup1 1 year ago
@hopcup1 Obviously you dont know much about wine or the wine industry then making then. ALL Commercial wine has Sulfites in it as does rasins, apricots, almost anything dryed even frozen orange juice. Its harmless
Adol666 1 year ago
is it a must to add the potassium dissinfectants to kill the yeast?
dshaw103 1 year ago
@dshaw103 you don't have to, it's not poisonous - you can just rack the wine (siphon in to another demijohn) without disturbing it and do so again later but it takes longer.
dazzlerby 1 year ago
Sorbate will prevent a sweet wine from re-fermenting in the bottle. It is not absolutely necessary to add sorbate to dry wine. Potassium Metabisulfate inhibits ("kills") bacteria from growing in the wine. Air has bacteria. If you leave the wine exposed to air too long, the wine absorbs the air and either is contaminated with bacteria, or the wine is oxidized and becomes flat tasting. Small amounts of air and bacteria leak through the cork/glass interface. You can not prevent this entirely.
awatkins3 1 year ago
contributing to the greenhouse effect? good one, lol. when you breath you are increasing the co2 content by 5%!! don't breath!!
marcjtdc 1 year ago 12
Carbon is the foundation of life as we know it numbnuts. You put to much crap in your wine IMHO.
dodoinurpants 1 year ago
Great series. Although these kits probable don't come with it, would this be the step where you could add Malolactic Bacteria to do MLF? Also if you were to use barrels instead of the carboy would you do that in "racking" or stabilizing?
fuzzyraygun 1 year ago
Good question. MLF is sometimes used by winemakers to make a tart wine softer tasting. The biological conversion of malic acid to lactic acid can occur naturally or be forced. The main reason why MLF is encouraged during winemaking is that it is less likely to go through MLF when in the bottle. With 'kit wines', the addition of sorbate and sulfites prevents naturally occurring MLF. I say, try it and see what happens. If you wanted to use a barrel, use it after the first week of fermentation.
awatkins3 1 year ago
can you stop fermentation with just potassium metabisulfite. i dont have any potassium sorbate, and wont be able to get any (dont live in USA).
TheAmericaninexile 1 year ago
Potassium Metabisulfite is strong enough to kill off 'wild yeast' but not the commercially available style yeast. After fermentation has slowed, the yeast are weak and can be killed by super cooling the wine in a cold refrigerator or leaving outside several days in the winter.
awatkins3 1 year ago
Thank you for the very clear instructions! Roughly what percentage is the wine at this phase?
Bardolph1978 1 year ago
The wines made from a kit are at full strength (13-14% Alcohol) after only 2-3 weeks.
awatkins3 1 year ago
@jmee266 22% wine?? yuck? What is the purpose of making 20% wine?
krysroman 1 year ago
Carbon dioxide is natural ,plants need it or they will die,plant a tree and stir your wine till the cows come home.
pidner 1 year ago
It was meant to be a joke...but it fell flat. Sic.
awatkins3 1 year ago
@awatkins3 LOL,flat,thats pretty good.
pidner 1 year ago
Why not just let it finish fermenting naturally? The alcohol will kill off the yeast once it gets to about 21% alcohol content, will it not?
Also, in times past did they use all the extra gunk chemicals that get added in the kit featured in this vid? Surely there are time tested natural ways to accomplish the successful making of high quality home made wine without adding so many chemicals.
Otherwise it is a good video series.
SororThothma 1 year ago
Letting the wine finish fermenting naturally is fine if you want 21% alcohol. I prefer something around 13%. The substances added are not 'chemicals', they are all natural ingredients commonly used by other wine making companies. Again, if you don't want to use them, you don't have to. They do help though.
awatkins3 1 year ago
@SororThothma And the wine went bad within several months. If it wasnt drank soon it spoiled. Its why port wine was created. They fortified it up to 20% ABV so it would keep. Also most wine yeast will not ferment up to 20% ABV and dye off around 14-15%
Adol666 1 year ago
This guy needs to stay out of the finished product...
whomejohn 1 year ago
You really have to invest a lot of money to get all the equipment.
Markohoppis 1 year ago
Not true Mark. You can purchase everything you need to make wine for under one hundred dollars. I know I show some expensive equipment in the video, but thats because I make it commercially. Quite literally, you could make the kit wine entirely using a plastic bucket and nothing else except free bottles you salvage from restaurants. You don't need anything else except a 6' section of 1/2" tube and a cheap corker. No lid(maybe a towel to keep out the bugs), no airlock, no hydrometer, no filters.
awatkins3 1 year ago
@awatkins3 Thanks for the reply. I felt overwhelmed and discouraged by watching all the videos and being a complete novice.
After watching all the videos a few times, and investigating some of the equipment you mentioned, making wine is definitely achievable for low costs. Without a filter, it might produce some pretty bad hangovers, though. haha...
Markohoppis 1 year ago
Glad you did some research to confirm what I thought. But really, the filters aren't necessary either. If you add what they supply with the kit and stir VERY aggressively, the lees (sediment) will compact very tight at the bottom of the carboy, leaving a clear liquid above, after only 2 weeks. Just rack (siphon) off the wine and age in your bottles.
awatkins3 1 year ago
@Markohoppis Seriously these videos are great, but I spent 40 bucks and got a couple gallons jugs, a few air locks, juice concentrate from the store, and yeast and I made some grade wine. I bought a book called Home Wine Making by Terry Garey. Its a really great book. Its starts out with really simple wine and moves in to more complex the more you get the hang of things....I really recommend it.
willsplace81 1 year ago
This has been flagged as spam show
@Markohoppis @Markohoppis Seriously these videos are great, but I spent 40 bucks and got a couple gallons jugs, a few air locks, juice concentrate from the store, and yeast and I made some grade wine. I bought a book called Home Wine Making by Terry Garey. Its a really great book. Its starts out with really simple wine and moves in to more complex the more you get the hang of things....I really recommend it.
willsplace81 1 year ago
This has been flagged as spam show
@Markohoppis @Markohoppis Seriously these videos are great, but I spent 40 bucks and got a couple gallons jugs, a few air locks, juice concentrate from the store, and yeast and I made some grade wine. I bought a book called Home Wine Making by Terry Garey. Its a really great book. Its starts out with really simple wine and moves in to more complex the more you get the hang of things....I really recommend it.
willsplace81 1 year ago
@BigPurple121 how about a dose of good old fuck you.
Crosisborg 1 year ago
i was wondering if i Use Chitosan , and Kiersol will it do the same thing as Isinglass?? and i have heard about adding Glycien to your wine as well what is that used for ?
jkientz1 1 year ago
i like the way he said "certified poker stick", i was like they make speacial sticks for poking??? o_0
stasylumbassist 1 year ago
@stasylumbassist hey just for fyi he said oak stick
ttthhheeerrrooonnn 1 year ago
UMMM soooo WTF happened between 3:45-3:50? did he get abducted by aliens or what? hahahha creepy MOFO!! he like spaced out.... best part!!! 5 STARS!! ahhahahahahha
MattZiggy123 2 years ago
Yea, that was a little weird. I had a lot of thoughts running through my mind...just wasn't sure if I should say any of them. I know what came out of my mouth was pretty lame. Trying to be cute, but it fell flat. Should have done a re-take but I didn't because I wanted it to be authentic. Glad you got a laugh out of it.
awatkins3 2 years ago
@MattZiggy123 ....ur a DUMBASS
porn1978 1 year ago
isnt the first 3 feet of the ocean the number one co2 absorber?
PR315T 2 years ago
Me like co2 in my wine. Why he and other prose think it's bad. I can't figure except that it's that his long dead ansestors told him. Else the cheap chia maison wine kit instructed him to.
gentlestormtoo 2 years ago
I was on board until the clearing agent. Its made from shellfish? Is there a substitute for us vegetarians?
Crosisborg 2 years ago
I heard, although I haven't tried it yet, that egg whites will act as a coagulant. An alternative is to just let the sediment (lees) settle naturally. Maybe rack every month for 3 months and the wine will be 90% clear. Then filter to polish. How's that sound?
awatkins3 2 years ago
Sounds like its worth a shot, thanks
Crosisborg 2 years ago
@Crosisborg Heh.. Good one!
ASeventhSign 1 year ago
Its mine 2.. i made about 22L 2 weeks ago
Yeeeea i learnd alot about it and im making a
new 2 morro;)
Andorsen 2 years ago
this is a great series- as a newbie- (brewer moving into wine territory) i have looked all over the web for video tutorials and this is my fave. nice job!
mboll101x 2 years ago
This guy has some great dry humor - quite droll
RowBadMovies 2 years ago
Thanks RowBadMovies, and Rasinz . You may have noticed I try not to be too serious about much. Accurate, yes. Being a Licensed Professional Engineer in New York State has made me a bit dry. That, and my Welsh heritage. My point was of course we are adding to global warming. Anything that increases CO2 does. But who cares! It's only an in·fin·i·tes·i·mal amount.
awatkins3 2 years ago
4:09
wow I'm listening to this guy about anything?
I thought it was common knowledge that any co2 produced is the end result of co2 absorbed by the grapevine.
DonHoraldo 2 years ago
@DonHoraldo
co2 is produced from the yeast. when yeast is in an anaerobic environment, it produces co2 and alcohol. this is the co2 he's trying to get rid of. therefore, this man (mr. watkins) knows what he's talking about. you dont.
rasinz 2 years ago
exactly how do I not?
I understand fermentation. for that matter I understand how to prevent it seeings how I grow my own yeast.
that said the part I was talking about and linked to was talking about global warming not fermentation.
DonHoraldo 2 years ago
Hey Andy, I'm making a Valpolicella and in my kit I received Sodium Metabisulphite and it told me to add 1/4 tsp. per 6 gallon of must. This is my first try at making wine and I didn't get that foaming action you got when stirring. Did I goof? I added everything else as supposed to...Thanks, Mike
indiefilmguy9 2 years ago
No, you probably didn't goof. It's probably just technique...I've been doing it a long time. Sir as quickly as you can to drive out the CO2. The more you drive out, the better the wine will settle.
awatkins3 2 years ago
can you still drink it even though you havent stopped the fermentation process? or will you get sick
?
jdamion 2 years ago
Yes, definitely try it - but you won't like it. It probably won't make it sick, but the most I've ever been able to drink was the first sip.
awatkins3 2 years ago
I've herd a rumor that the alcohol gets so too toxic for the yeast.
jdamion 2 years ago
It's not a rumor anymore, it's a fact. Different yeasts will die at different alcohol levels, so pick your yeast carefully. Wines are typically 12-13% Alcohol and all yeast's meant for wines will achieve this level.
awatkins3 2 years ago
Uhm, fuck yes. Winesz all over the place.
KimberlySquid 2 years ago
IDIOT! "We are contributing to the greenhouse effect". What do you think happens every time we breath in and out? CO2 is a contributor to the greenhouse effect, but it is also a vital part of life. Without CO2 life on earth can not exist.
kyral210 2 years ago
It was meant 'tongue -in -cheek'. Besides, we all need to breath but we don't all need to drink wine:)
awatkins3 2 years ago
Ok, very subtle humour I guess
kyral210 2 years ago
Yea, I'd have to be real dense to think I contribute anything to global warming. Well, maybe an infinitesimal amount. But, nothing to speak of. I remember when President Ronald Regan said trees were the worst source of pollution. I think he was kidding too? I never understood that because trees soak up CO2 and emit O2. Whatever. Maybe I heard it wrong.
awatkins3 2 years ago
Would it be ok to stir again a few days after the stabilizers are added? I have a vintners reserve kit and the first time the wine turned out gassy.
specs22 2 years ago
Stirring after adding the stabilizer is not as effective, but try it anyway. I won't hurt the wine. The only Vintner Reserves I like are the Mezza Luna White and Cianti, from Winexpert. Those both come out exceptionally good.
awatkins3 2 years ago
Is there a different way of stooping fermentation besides adding that "chemical"?
thanks
KarenchikJan 2 years ago
Why stop fermentation? If it is still fermenting it is still eating the sugars, so its not finished yet.
kyral210 2 years ago
haha can really tell that you didnt rehearse
smpmofos 2 years ago
I'm curious....you're a commercial winery and you de-gas your wine by using a stick? Why are you not using a drill-mount degassing whip?
geetarMike 2 years ago
My helper likes the electric degassing whip because she doesn't have a lot of strength, but I prefer the stick because it's faster.
awatkins3 2 years ago
good series on the procedures for kits but I still don't like the idea of using an oak stick. I'm sure it works fine for you but wooden spoons and such are sponges bacteria and other garbage. Using a plastic spoon takes all of those worries away.
rasoros 2 years ago
I googled "wood, bacteria" just to be sure but wood actually inhibits the growth of bacteria. That's why cutting boards are made from wood. Keep using your plastic spoon, but I prefer wood.
awatkins3 2 years ago
a cutting board is probably the worst example because not all cutting boards are created equal. a good board will use the end grain of a dense hardwood like rock maple. Even at that a rock maple will absorb a lot of oils when its coated (mineral oil or varnish, 5 or 6 times.)
If all I had was this oak stick I would coat it with varathane 5 or 6 times and wait a few weeks for it to cure.
rasoros 2 years ago
Unless it cracks or splits then it is the perfect breeding ground for bacteria. Which is why you should replace chopping boards every so often.
mattsarg 2 years ago
Everything that is done is exactly as it is done at the winery. You may be able to substitute a couple of things but it is very close to what you saw.
tim55bear 3 years ago
Very informative series. I'm planning to try this soon, although I never knew how many additives this process requires. How close is this process to what goes on at the average commercial winery?
Also...I know my grandfather made wine man years ago. I doubt there were all these chemical additives then. Are they completely necessary or can good wine be made without them? Thanks!
BazBuzinkum 3 years ago
Of course good wine can be made without adding these natural ingredients, but it will take several more months to allow the yeast to die naturally and several times racking to remove the 'lees' that settle to the bottom. This process does not alter the taste and it allows wine to be made in 6 weeks. It is important to disinfect using Potassium MetaBisulfite after each 'racking' (siphoning into a different container). Sometimes, you may want to stop the fermentation while the wine is still sweet.
awatkins3 3 years ago
Should I flake off the foam or keep stirring until my arm falls off?
kimlinheung 3 years ago
HaHa, of course having your arm fall off was a figure of speech, but that's what it feels like. In fact getting rid of some of the foam sounds like a faster way, instead of waiting until it settles. Either way, it's important to consider the point of driving out the excess carbon dioxide both to allow the settling agents to work, and to prevent fizzy wine. Good luck.
awatkins3 3 years ago
Yea, you're right. Wine is expensive when you buy it by the glass. And since there are over 100 different good tasting wines you can make for very little money, I don't buy it by the bottle much. Sometimes I do when I want to show support to another winery, I'll buy a bottle of their good wine.
awatkins3 3 years ago
i bet you don't buy wine to drink man cause you know how to make that thanks that is great.
ratecoudo 3 years ago