- 28
- 4 232
My Garage Winery
United Kingdom
Приєднався 8 вер 2020
The yoga of wine making ;)
OKAY - yogis don't drink alcohol - please don't send hate mail! But I say the funniest things at 5 AM! So join me, in jest, at 5 AM in the garage as I aerate and pontificate.
Переглядів: 36
Відео
Another day in the life of My Garage Winery - early morning operations.
Переглядів 703 роки тому
Another early start - It's 5 am and I'm at it again! This morning, I aerated both the free run and pressed white wines and collected my early morning specific gravity measurements. The whites are far from done, but the red is close to the finish line! The channel discusses how to make chateau style wines from grapes, including details on fermentation, wines in general, wine making from grapes, ...
Thanks so much for joining me in My Garage Winery!!!!
Переглядів 743 роки тому
Just a quick thank you to everyone who has visited my site already! I just love making wine with you! All the best!
Contrary to Popular Belief: You Gotta Aerate! MAKES ME LOOK LIKE A LIAR!!!!
Переглядів 263 роки тому
I just go on and on ad nauseaum about keeping white wines away from oxygen. BUT... yeast actually needs oxygen to do its fermentation thang. So in this episode, I show you how to aerate your whites. Jolly good fun indeed.
Red Press AFTERMATH!
Переглядів 283 роки тому
Here's the outcome from the red pressing using my basket press! Plenty of wine collected - take a look! Again, this wine came from 4 mystery boxes of red grapes - later confirmed to be Sangiovese grapes, which are the star of the famous Italian wine Chianti. The channel discusses how to make chateau style wines from grapes, including details on fermentation, wines in general, wine making from g...
Red Grape Pressing Day!! Using My Basket Press to Squash the Sangiovese Ferment!!
Переглядів 1033 роки тому
How exciting! The day has come a touch early - The Sangiovese Grapes have given a near dry wine (SG = 1.016 ish), but the tannin is through the roof. To combat this, I prepare to press early, just to get the wine off the skins. The process went smoothly, with little mess and gave rise to a HUGE amount of wine (recall I received 4 "mystery boxes" of red grapes, about 8-9 kg per box). Enjoy! The ...
Update 4: Red wine should go to press!
Переглядів 443 роки тому
In this quick update, I have assessed the tannin in the Sangiovese wine via mouthfeel. It's sharp (as expected for this grape). I take a specific gravity measurement and decide to press before dryness in order to get the wine off the skins. Hopefully, all the colour has been extracted (Sangiovese is know for lacking colour pigmentation in the skins). Enjoy! The channel discusses how to make cha...
PUNCHING DOWN THE CAP!!!!
Переглядів 413 роки тому
Awesome! Watch me punch down the cap of the fermenting Sangiovese grapes. Learn about these amazing grapes - these are the ones that make the Italian bombshell Chianti! They are tough to control (high in acidity and high in tannin), but when you get it right, these grapes give the most amazing wine! I'm so lucky - I never ordered them. They just appeared with my Trebbiano grapes! The channel di...
Punching Down the Cap - Garage Style!
Переглядів 213 роки тому
In this short video, I give an update on the crushed red sangiovese grapes as they ferment in an open "vat." I try to show the simplicity of the operation and "punching down the cap" with a plastic pitcher. Some Folks use a potato masher! You can see the beauty of fermentation, and my fight with fruit flies. Enjoy.
Update After Racking and Inoculation of Free Run Juice
Переглядів 243 роки тому
This is a quick video on the previous operation in my garage winery, where I racked the free run white grape juice into a holding barrel, cleaned the fermenter and returned the juice. Then I added my yeast and yeast nutrient. The channel discusses how to make chateau style wines from grapes, including details on fermentation, wines in general, wine making from grapes, brewing, wine making techn...
It's Time to Rack the Free Run Juice AND Inoculate!
Переглядів 193 роки тому
THE DAY HAS COME!! In this episode, as you follow me in my tiny garage winery, I rack the free run juice (it has been settling at 4 degrees C for a couple days) with my new pump, clean the fermenter and pump the must back in. Then I finally get to inoculate with yeast and start the journey from juice to wine. This is behind the scenes real-garage winery stuff! So please follow along and do enjo...
10 Simple Steps to Make Red Cabbage Sauerkraut - Uber Short Version
Переглядів 183 роки тому
This is the UBER EDITED VERSION of how to make sauerkraut in 10 speedy steps. If you want the full version - with all the detail (kinda like a lecture i suppose) click on the longer version which you will find on my site. My dad used to make a rubbish bin full of sauerkraut in the basement of our family home. My god it stank. But my god, it was amazing! Here is his recipe using only two ingredi...
Let's make SAUERKRAUT!! Come on, it involves fermentation!!!
Переглядів 123 роки тому
My dad used to make a rubbish bin full of sauerkraut in the basement of our family home. My god it stank. But my god, it was amazing! Here is his recipe using only two ingredients: cabbage and salt. I've elected to make red cabbage sauerkraut, but you can follow the exact recipe with a white/green cabbage as well. Sauerkraut involves FERMENTATION, and My Garage Winery is ALL ABOUT FERMENTATION!...
Chemistry in the Kitchen 2: Free Run Juice Analysis!!!
Переглядів 103 роки тому
Perhaps one of the MOST IMPORTANT videos in the series. If you are making wine from fresh grapes, you absolutely can't miss the analysis step - it's just TOO RISKY otherwise! This is where we check the specific gravity, pH and total acidity of the must (grape juice after crushing/pressing). "If you don't gots the numbers, you ain't gots the wine me friends." In part 2 of the series, I show you ...
Chemistry in the Kitchen 1: Free Run Juice Analysis!!!
Переглядів 173 роки тому
Perhaps one of the MOST IMPORTANT videos in the series. If you are making wine from fresh grapes, you absolutely can't miss the analysis step - it's just TOO RISKY otherwise! This is where we check the specific gravity, pH and total acidity of the must (grape juice after crushing/pressing). "If you don't gots the numbers, you ain't gots the wine me friends." In part 1 of the series, I show you ...
Fight Club #2: Press juice racking and fermentation
Переглядів 313 роки тому
Fight Club #2: Press juice racking and fermentation
YEAST FIGHT CLUB - It's Red Fermentation Day!!!!
Переглядів 303 роки тому
YEAST FIGHT CLUB - It's Red Fermentation Day!!!!
What the Hell? England produces a near perfect white wine?
Переглядів 433 роки тому
What the Hell? England produces a near perfect white wine?
Prefermentation Update - the day after the grape crush/press
Переглядів 1203 роки тому
Prefermentation Update - the day after the grape crush/press
The Great Crush - Using My Crusher Destemmer to Crush White Grapes In My Garage Winery!
Переглядів 2,9 тис.3 роки тому
The Great Crush - Using My Crusher Destemmer to Crush White Grapes In My Garage Winery!
Down to the Wire: Setting Up My Garage Winery Before the Grapes Arrive.
Переглядів 893 роки тому
Down to the Wire: Setting Up My Garage Winery Before the Grapes Arrive.
Pre-Crush Winery Setup - Installing a Chiller Inside My Fermentation Vat.
Переглядів 823 роки тому
Pre-Crush Winery Setup - Installing a Chiller Inside My Fermentation Vat.
Barrel of Tripe: Some Garage Winery Setup Stuff.
Переглядів 323 роки тому
Barrel of Tripe: Some Garage Winery Setup Stuff.
If anyone knows...which brand has better quality...Grifo or Eno-italia ??
Hey man love the series thanks for sharing. One little tip if i may, put a little wedge under the front legs of the press when switching out bottles. That'll stop the flow briefly until you're ready to continue. Here's to another wine season. Cheers!
So how did the red finally turn out? & What about the extra astringent volume? I think if you bottle the extra & put away in dark cool place for a few years, it could mellow out to a degree. If not, cook with it.
Very nice explanation of the wine chemistry and how to get to it! Thank you
what gas are you adding? And why are you removing the precipitate now as opposed to after fermentation?
Why do you need GoFerm? Is reconstituting yeast in water not enough?
Amazing content... 100% Great!
Many thanks Joshua; certainly more to come in the near future...
Wonderful vidio, can you suggest where to buy this Destemmer ?
Hi Dave, thanks for watching. The crusher-destemmer is from Italy: www.agrieuro.co.uk/hand-operated-crusher-destemmer-with-supporting-frame-and-handwheel-p-6058.html. Cheers
@@mygaragewinery9864 Do you know if I can get this in the US ?
@@isaacbrach4523 You certainly can! There are various companies that sell it such as: www.homebrewit.com/products/manual-crusher-destemmer-all-stainless-steel. Cheers!
He is turning the wheel the wrong way. It makes a difference. Also, take it outside guys, give yourself some room to work.
@weisshalivniwine Yup. One clue to look for is how the crushers are turning . If they're turning one towards the other, both towards the middle of the center of the mill, then you're turning in the right direction. Otherwise I'd be surprised if a single stem made it to the end as it would be impossible.
Cheers friend we just found your video and subscribed . We brew beer grow hops make mead and wines, stop by and sub back if you can and stay thirsty.
Thanks for subscribing! Good luck and best wishes with your brewing!
This is fantastic! Great to follow the progress.
Glad you enjoyed it - plenty more to come! Red pressing should drop Saturday.
sounds perfect .... 'extremely delicate' ... toasted apple with oak ... yummmm... trust you to make wine sexy ... lol
Ha! Funny!
free samples always welcome dude :-D I am sure the winery will be a success !!! great idea :-)
Of course!
Glad it arrived in time!
So cool! Hope the equipment arrives soon enough!
Love it! I want to try some myself!
You must. Please visit!