Pretty cool. I made some good wine here in Kentucky and distill it in the ol copper my buddy said it was some of the best he's ever tasted he's from Denver Colorado 🤘🇺🇲💪
Hi Aaron, you made apple vine as a first step; but when you trasfered it to another bottle without filling it to the top (in order to prevent it from having contact with air) and especially since you left the cap loose (so the air can go in) I believe that your end product was vinegar.
IF you keep the little cap on that came on the end of your autosiphon, it will keep the tip of the siphon off the gunk and not allow the actual tip to come in contact with the sediment. The end cap is not for tip protection, but rather to keep it off the lees.
The coffee filter / funnel method will introduce oxygen into your wine - but the Wright brothers would never have flow had they not experimented. Looking forward to more videos
I would have waited til the primary fermentation settled out. Usually takes about 6ish weeks for me. Then cold crashed it in the fridge for a week then transferred to secondary fermentation and checked on it in a couple weeks and go from there and see if it needs to be racked again. Maybe you can test that theory and see if you it helps you getting your product
Thanks for asking. I will add this information to the video description. I use Star San to sanitise everything (bottles, siphon, etc.) and use this siphon hose >> Star San foaming sanitizer www.amazon.com/gp/product/B0064O7YFA/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1 Auto siphon with hose www.amazon.com/gp/product/B00AYHS7ZY/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Hi thanks for the video
For filtering, I use a pour over coffee dripper. It works better than a funnel.
Pretty cool. I made some good wine here in Kentucky and distill it in the ol copper my buddy said it was some of the best he's ever tasted he's from Denver Colorado 🤘🇺🇲💪
Hi Aaron, you made apple vine as a first step; but when you trasfered it to another bottle without filling it to the top (in order to prevent it from having contact with air) and especially since you left the cap loose (so the air can go in) I believe that your end product was vinegar.
IF you keep the little cap on that came on the end of your autosiphon, it will keep the tip of the siphon off the gunk and not allow the actual tip to come in contact with the sediment. The end cap is not for tip protection, but rather to keep it off the lees.
The coffee filter / funnel method will introduce oxygen into your wine - but the Wright brothers would never have flow had they not experimented. Looking forward to more videos
I would have waited til the primary fermentation settled out. Usually takes about 6ish weeks for me. Then cold crashed it in the fridge for a week then transferred to secondary fermentation and checked on it in a couple weeks and go from there and see if it needs to be racked again. Maybe you can test that theory and see if you it helps you getting your product
how many two week settling cycles do you do to get finished product?
Two or three minimum. Until clear enough for appearance. I think the taste improves each time 😊.
@@aaron_tassinThank you. Looks like a great hobyy
how do you sanitise bottles and start vaccum pump?
Thanks for asking. I will add this information to the video description. I use Star San to sanitise everything (bottles, siphon, etc.) and use this siphon hose >>
Star San foaming sanitizer
www.amazon.com/gp/product/B0064O7YFA/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1
Auto siphon with hose
www.amazon.com/gp/product/B00AYHS7ZY/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1