Tinto TV - Episode 22 - fermenting Amarone

TintoTV is hosted here: http://tv.tintorecords.com/

TintoTV continues with the home creation of premium Amarone wine from Italy. Here, we follow the primary fermentation, take readings, add raisins, and just show your our process as we make this delicious wine.

(please follow your local laws when it comes to the making and consumption of wine)

Category:

Howto & Style

Tags:

• tintotv
• wine
• winemaking
• ferment
• primary
• fermentation
• home
• drink
• mosti
• mondiale
• meglioli
• amarone
• italy

[bodhronii]

you don't want any air in there. Most wine makers will tell you to use an airlock. What are you doing exactly? This is a wine making no no right?

[nicholassz]

During primary fermentation, exposure to air is ok, even desired because the yeast needs oxygen to reproduce. Moreover, over oxidation at this stage is avoidable because the "juice" is expelling so much CO2 that it protects itself.

[senrab42]

Hi guys, you put up some good videos, I have been searching for a particular one , but with so much junk, that doesn't pertain to wine making on here, I just decided to ask you a question here. I think I seen you guys in one of your videos, adding oak to a carboy of wine, will this help me with a batch I have aging, take out the harsh taste, perhaps mellow the wine a bit? TIA on any help you can give me. -the sen-

[nicholassz]

I think you're searching for our episode 12. You can search youtube for "tintotv 12" or go to our tv [dot] tintorecords [dot] com site to episode 12 :-)

For your question, I need to know a little more about what you mean by harsh taste... aging in general (from at least 6 to 24 months) will help mellow some traits and let the wine find better harmony, but this is not always the case. I'm glad to answer any additional questions you may have.

[dovad16]

If you had seen that much foam on your first batch you would have flipped out for sure.:-)

Those raisins no doubt will greatly enhance the flavor as well. I look forward to the progress of this batch. Thanks for the video.