Відео

It’s not a wine… it’s the essence of the *aszú berry (that is a with nobel rot infected furmint grape) 🍇 … these grapes are handpicked one by one for the production of Aszú wine… When all the dried grapes are stored in a steel container then due to its own weight the essence of that grape leaves the container drop by drop…. It takes a load of grapes to produce on liter of essence. Due to it’s high sugar content the fermentation takes very long… and it can take a few years to reach 2 or max 3% alcohol…. As the alcohol percentage is low, it’s legally not a wine. It has been used as a medicine in the past. Tokaji was the first certified wine region in the world.. and still maintains it heritage. Also, you do not drink this…. You take it with a spoon.

If you eliminate the possibility of drinking a wine that has a little bit of sludge like that you’ll miss some of the best wines in the world. - That line worths all video.. Red organic wines always have sediment. Thanks!

I am using a glass gallon carboy for my white wine batch. How much headspace should i leave in the carboy for the first fermentation?

Enjoying these videos! JUST getting into wine making. I've been doing cider now for a few years so taking it up a notch with Vino!

Дякую за огляд Айтаски. Маю сорт Луїза Свенсен - добре вино. Сподіваюсь Атаска теж сподобається. Хай Вам щастить.

❣️ *Promo sm*

I wish I could be there. I'm in NYS. I've had Vidal Blanc ice wine from the Finger Lakes region. I'm a fan! A few years back I was fortunate enough to have apples hanging in January. Everyone thought I was nuts picking apples (that looked rotten) in January. Yum! They made a wonderful apple ice wine! Other Northeastern winemakers freeze apple juice to make ice wine. That isn't ice wine! Nothing tastes like real ice wine. The Canadians make the real stuff in Quebec. FWIW, Criterion apples hang on the trees for the winter. I also had a wild tree that did that too but it aged out and died. Best of luck with that new batch! Yum!

What do I do with high histamine in homemade red grape 🍷 ?

He really is awesome. Met him a few times out here in California, when he was recording and touring with Wayne the Train Hancock. And what I nice guy.

Thx, you do a great job of teaching winecrafting.

How do i control histamine?

How do we cut out or lower the high level of histamine ? Or

How about high levels of histamine and How do I resolve , ?

He grew up on my block growing up. He had a 65-66 mustang grey

If I use preservatives before bottling to kill all remaining yeast, Is it OK even though I have some sugar left? For example to use potassium sorbate or any potassium metabisulfite to kinda sterilize. Is this sorbate or metabisulfite going to kill all other bacteria in wine, or just yeast?

I gotta get that tape tool!😮 I didn't see that you had regenerative shoots and production shoots. Regenerative shoots will grow next year's production canes. Pruning so your shoots grow upwards is generally better than straight down. The growth will reach toward the sun initially and then drape over like a curtain when it grows out. Twisting new cordons on a wire works best when the sap is flowing in the canes, but before bud swell. It makes them more flexible so they don't break. Thus, you can rough prune and then come back to finish prune and tie up the cordons. Good explanation of the buds.

Kill the music! It ruins the presentation more than drinking sediments ruin mouth feel. Good coverage of wine precipitating "stuff". Most people don't understand this, so I simply decant everything I serve. I don't use fining agents, but I do cold stabilize my grape wines in the cold garage during winter. Works perfectly. You are in the cold country so you should be able to use that to your advantage. A small room with cold outdoor air piped in and regulated with a thermostatic damper. Bulk aging will clarify most wines if given enough time. I make a lot of wine so I don't feel rushed to bottle. If you must bottle quickly, then clarifying or filtering after clarification might suit your customers. Personally, I don't like losing flavor by doing that, but sometimes business is business. Fortunately, my wines are for personal consumption. Though, I sometimes wonder what people say about my wines after they leave. My wines are bold in flavor, unlike that thin commercial stuff. Not that it even matters because we like them. The favorite for our guests is my black raspberry wine. They ask to take a bottle home. Our house rule is that only my adult kids can take wine home, and then, only 4 bottles at a time, with each bottle being different.😀 My most special wine? Real apple ice wine from apples I picked in my orchard one January. My wife thought I had lost my mind when she pulled into the driveway after work and saw me picking what appeared to be rotten frozen apples. She smiles now when she drinks it! Yum! Seriously... redo your videos and strip the music track off. You have interesting topics that people like. The music in this one gave me a slight headache.

Seriously folks, lose the music! The birds chirping were great, though. It was very difficult to hear you talk. Another comment; get to the point sooner. We viewers have short attention spans. Too much chatter and not enough coverage. I would also suggest that you describe your Itasca wine better. Did you clarify? Did you pressure filter? Did you bulk age? Did you oak? I have Itasca grapevines. So far I have made two batches from two different years. The first year I fermented on the skins just out of curiosity. I wouldn't do it again. It is aging well, so it is passable, but not terrific. The second year I picked them too late, causing serious hazing. I then bulk aged it in a wide-mouth carboy that had spigots. BAD! The screw-on cover didn't seal correctly and the spigot leaked. Ugh! The wine wasn't good so I adulterated it and made a nice summer refreshing drink from it. This year, a late spring deep freeze killed off all the initial growth. I literally only had two small clusters from secondary buds. Another lost year with the Itascas. Regardless of my comments, it was nice to see the wine tasting to compare Itasca against status quo wines that a lot of people drink. FWIW, I too don't like bone dry wines. Most purists that are accustomed to old style dry wines don't like mine. However, my wife and I really like ours. That's what matters at the end of the day. Now... let's hope we get a good year for grapes!

great teaching

Are there any issues I should know about, when using well water? I live in Waupaca co. In the village of Ogdensburg. We have high hard water levels here.

How can I learn from you

Hello, fermentation expert, I have a question for you, if you allow me. I fermented a liter of natural grape juice, added 250 grams of sugar, and used wild yeast. I know that the amount of sugar is large, but what are the expected results? Note that it has 17 days in the fermentation container and it has not finished yet! I would love to hear advice from you, thank you

Many observations. No bag in press ... clog staves. Using a plywood piece of wood over blocks is what all of us do why not? Why an inadequate number of board. standard numbers are 14 ponds of grapes for 1 gallon of wine ... golly you get almost twice the norm... Has he ever made a rose?

nice

Wish I'd seen this video before I pruned mine. Didn't get any fruit this year but the vines grew back. I'm leaving them alone for now

Thank you for the excellent advice! Chuck

About the oxigen: How they manage those big thanks (20.000 L and so), when there is a big head space? Do they use CO2 or Argon gases? I mean, for both, wihite and reds

Hey I've made some homemade white wine for the first time,but it burns the back of my throat so bad Do you know why?

I just pressed 18 pounds of Delaware grapes. My first ever. I pressed them twice and probably went too hard on them, but I wanted to fill the entire gallon carboy. The juice is looking a bit brown, which has me concerned.

can we use a few different types of yeast to make a wine more complex?

Fermenting buckets have a small hole in the lid for the stopper and airlock.

I made Blackberry wine from BB's from my garden. Everything went well at first. When I transferred all the berries out and began secondary F in gallon jugs with airlocks the ABV was 14%. I put it in my pantry at a steady 65 degrees and one month later the ABV was ZERO...what may have happened???

How fun! Thank you for sharing your little slice of Wisconsiny-California with us. A walk with a Border Collie is a good walk indeed!

Awesome!! I think I could do the half mile even considering the incline. I'll certainly like to try.

Haw to avoid hangover 😞😞 when i drink to much

Too much talk

Well Said and Great Video...

Can your methanol be used to sterilize?

It's concord not concured. Why do yankees always intentionally mispronounced words?

Thank You so much!

I'm in a pickle. I just watched your video and l have made a mistake. My carboy is only 1/2 full and it will be days before l can get smaller ones delivered. Can l use the Distilled water jugs in the mean time?

Thanks for making this video of Matt. He is one of the nicest guys and such a great musician.

I finally gave in and bought some juice/active dry yeast packets just to see if all the youtube videos actually work. I know it won't taste good I've just never experienced the fermentation process first hand. lol.

😍 P r o m o S M!!!

I'm in Northern BC, Canada.. Very similar hardy zone as Wisconsin, really interested in what kind of grapes you are able to keep growing in the cold climate!

Lovely

Lovely video - thanks.

is the seventh biggest mistake titling your video "6 most common mistakes". lol

Thanks - very well done!

I got my first bucket of frozen wine must. It had stems, leaves & seeds floating in it. Oh yeah, and bugs! Are bugs ok? Cause I got'em😃