Brewing our own wine at home is really simple and easy. www.wandillawine.com Here are 2 six gallon batches fermenting in the closet under the stairs. Six gallons of Pinot Grigio and six gallons of Cabernet blend.
Posted on09 October 2009.
Brewing our own wine at home is really simple and easy. www.wandillawine.com Here are 2 six gallon batches fermenting in the closet under the stairs. Six gallons of Pinot Grigio and six gallons of Cabernet blend.
Cultivating Hybrid Grapes
Cynthia Cosco: would love to taste your wine someday...cheers...
geoff: I found the cheese cloth or other porous material ...
geoff: Oxygen, don't forget to protect against oxygen exp...
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I responded via email a while back, but let...
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I make the wine way more redneck them this but i still do it right
ok but lots of dumb people dont add anything to kill yeast
@coronapeacock If you watch all the videos you will see that towards the end a sulfite is added which kills the yeast and stops the fermentation. Campden tablets are one way to do it but with the kits comes the metabisulfite to accomplish the same thing.
do u add Campden tablets, if you dont the yeast wont die and it will live in your GUT and make u sick
Ok, Thanks a lot, sir
It does brew fast initially. The buubling will settle down in a couple days. The juice will change in appearance because of the processes happening.
It will also start to get clear nad not discolored as the sediment created by the yeast settles to the bottom of the fermenter.
excuse me, I have a problem..
I have add yeast to my grape juice, but i see only in a few hours..its brewing so fast..and the grape juice’s colour change from red to brown…is it normal???
why can the colour change??..please help me, Sir!
you need to keep the cap of the airlock otherwise the co2 kills the yeast
@martiwf0 When fermenting wine, you will ALWAYS need an air lock or at lease some sort of covering. Yeast uses the sugars in the fruit and other vitimins and produces lots of CO2 and Ethanol which is the alcohol. The CO2 needs a way to be relaeased, otherwise, well. Bang. The air trap is needed to keep bacteria and fruit or wine flies away. Otherwise you will just achieve vinigar.
They say to keep the oxygen off after the 7th day of fermentation. During the first 7 days the yeast needs a lot of oxygen to digest the sugar, they say. This is the first time I’ve seen air locks used during the height of fermentation. I guess it works for mikestoner.
Doesn’t oxygen make it turn into acetic acid?
The right way to ferment is so confusing. Almost all the how-to videos say that you do not use an air lock during fermentation because the yeast needs the oxygen. This video says the opposite. Which way is right?
I ferment to 18% then i fortify.
It is impossible to ferment to 80%,but wine fortification is legal and it can be done.Just ask me,i do it all the time.
impossible without distilling
am making my wine to 80% lets get shitfaced yaaa
i know your question was 3 months ago about the airlock on the fermenter
one reason is it stops bacteria getting in and contaminating the batch
Great video! I can use all the help I can get.
Would someone address the subject of using an airlock on the primary fermenter, opposed to not using one.
I did not use one on my first two batches of wine from kits that I purchased…The instructions that came with the kits did not suggest doing so.
After racking to secondary fermenter…there was never any activity, such as air bubbling in the airlock.
I don’t understand why this happened to both batches of red wine. Any suggestions?
Hi:
If you can smell it, then the fermentation is going a bit too fast. Those smells are the aroma and flavour of your wine being driven off by the rapidly escapng gases of femrentation. Slow the fermentation down…lose less of the volatile flavour components….lower the temperature to do this….but watch for the lower limit of your yeast
home wine making is very fun! nice video! it would be nice if you would make longer video.
hey if you put a longer video on can you let me know. thanks.
This sounds like part of a long story. Where’s the other thirty minutes? This sounds so fun!
Great, informative video.