The wife and I have a “make your own wine” store. We have 8 batch tanks as well as single batch pails. We find the single batch pails produce a finer tasting wine than the tanks. Still can’t figure out why but I just thought I would share this with you. The pails are “food grade” plastic and our tanks are stainless steel. The pails are sealed with an air breather and the tanks have a lid which is not clamped tight or sealed. Hmmm, maybe I just figured it out.
It might because plastic keeps temperature of ferment more uniform throughout the process, than the steel tank, which otherwise transfer out to environment by steel tank, I also just figure out from your experience
@2:01 harvesting @2:45 sorting grapes @3:22 vatting @4:05 maceration @4:15 alcoholic fermentation @4:36 pumping-over must or cap-punching @5:06 pressing @5:16 transfer to new vessels (stainless steel tanks or oak barrels) @5:28 maloactic fermentation @5:51 maturation (aka elevage) @5:56 maturation - step of - racking (changing vessels) to remove sediments and to go through controlled oxygenation @6:19 maturation - step of - micro-oxygenation @6:27 maturation - step of - blending @7:47 fining (wine clarifying) @8:04 filtering and bottling @? aging in a bottle (description is skipped)
These basic steps I believe all winemakers go through from one degree to another. The attention to details and knowledge of consequences to these processes are probably one of the keys to the quality that people expect and pay for in these delicious wines. Beautiful fruit in the vineyards! Cheers there!
According to this video the wine is aged in a barrel and then bottled and sold. It is important to age the wine in the bottle for a period of time that can go from six months to several years in order to finish the wine properly. In the case of wines from Bordeaux this is left to the buyer. In Spanish wine from la Rioja region, by DOCa standards this needs to be done by the winemaker under very strict conditions. Rioja wines are ready to drink when they are sold, Bordeaux wines are not ready to drink.
Honestly, this is a great video! I make wine at home and this is very helpful for the process of any beginner wanting to make wine, explains the process very clear and easy to understand!
Thank you Peter for your great comment, we love to hear feedback on our video content and are glad to help! If you ever have any more questions then don't hesitate to reach out.
@Elicité I have a question.In the video they did not mention SULFITE.I find it difficult to make wine without them so any reason why it is not mention?
Really great video! I have viewed a lot of videos before but this is easy to watch and very informative. I am currently undertaking studies in wine and stumbled across this video . Again, your videos have been enjoyable to watch. Cheers
sorry to be so offtopic but does anybody know a way to get back into an Instagram account..? I stupidly lost my password. I appreciate any help you can give me!
Also having watched through this, i warch home brewers and realize theyre all really the same just separated by hundreds of years of process improvement and understanding the product of the land
Just a note, after alcoholic fermentation the wine is separated from the skins. The skins are then pressed to obtain what is called “press wine”, not juice as stated in your video.
Thanks Lori, that is indeed correct! The initial juice from the grapes is known as the 'free run' whereas the additional liquid extracted from the grape pomace is the 'press wine'. This press wine tends to be richer but less balanced, usually being added into the final blend.
Interesting. I’m sure some years the wine is really good and some years the wine is quite average. But I’ll be willing to bet the price each year is pretty much the same regardless of the output.
Hi Marcin, it's until the yeast has consumed all the nutrients including sugar to reach the alcohol level that the winemaker wants. The fermentation can be stopped naturally when there is a lack of "food" for the yeast or the winemaker can add SO2 in order to kill the remaining yeast and let residual sugar. This could be anywhere from 10-14 days depending on temperature and winemaker philosophy. Hope that helps!
I ordered Lodi Ranch 11 cabernet sauvignon California from Winexpert for $179, from their label information it added 10 wt% sugar in this juice after I received it, but California state prohibits chaptalization. I will not buy any from this company.
For those of you who have sold their wineries to Chinese investors: take their money but do not give them your know how. And be prepared to let go of your brand. No-one wants to invest or even buy in wine brands that are not owned by traditional French houses. And Chinese owners is about the lowest you can go. They have no style no knowledge no passion for the art.
I wouldn't call it common, but it's definitely used. A lot of winemakers though blend to cover up the lack of quality in their cabernet sauvignon and putting in some malbec, petit verdot, etc gives them a better overall wine.
What do they mean with 'if the berries are not crushed before maceration, the wine will be more powerfull and round because of a more gently fermentation'? After crushing the berries before putting them into the tank I thought it was better for the wine since the fermentation can already start and the contact between yeast cells and the juice is better. Also the longer the process is stretched out the better results they got, not?
I will try to awnser, and sorry for bad English. They missed a step, they run it through a "mill" (crush the grapes only so much that the pulp gets seperrated) and the juice is alot more controllable during fermantation. Basically the more dirty the grapes the more other yeast/bacteria dominate the fermantation. I hope this short awnser helps, if you have more questions just ask I will try to awnser.
You forgot us to tell is the hole story, didn't you? Everybody travelling in the Bordeaux region knows that pesticides spraying machines go on and off over the vinyards all day long. Wholesale only shops sell about 200 additives to change the wine into something more desireable, only sulfite is mentioned on the bottle. Artificial oak flavouring is added in the vinification process on stainless steel prior to the barrels (Lalande de Pomerol Grand Crus). Bordeaux winemakers are not at all ashamed of this malpractise, it is within the law.
@Elicité I have a question.In the video they did not mention SULFITE.I find it difficult to make wine without them so any reason why it is not mention?Do they actually use sulfites?
Great question Abin! The top Bordeaux Chateaux will almost never 'chaptalise' (adding sugar to the grape must prior to fermentation), as the practice is generally frowned upon in the world's most famous regions. However some have been forced to do it in challenging years, such as 2013 in Bordeaux.
Sir, I had kept 10kg of grape for fermentation and the grape has less sweatness so how much sugar should I have to add to get a good result. I already added 1kg of sugar in it, should I have to add more.....
@@ELICITE I live in the South of Ireland, not enough sun here to ripen red grapes so I have a hobby cider orchard. If I don't reach a S.G. of 1060 I will not ferment down to an Alcohol level of 7%. I don't pasteurize so I need to hit 7% to be certain of preserving. I will only add sugar if I have to, this year I added 1 kilo per 30 litres of must.
@@xavier01110 You are talking nonsense. By 2030 alcohol consumption including wine will have been limited severely or illegal according to the UN targets. Climate changes all the time and has done so for millions of years and millions to come.
@@presidentstaatshoofd473 "limited severely or illegal" nonsense😂 You're correct the climate changes all the time and because it changes all the time soon South England and Northern France will be able to produce better wines. Wine and the best climate for it has changed multiple times throughout history due to climate change and now other areas will be best for wine.
Vegan does not equal organic. Egg whites (for their enzyme content) are often used for the fining process, in the case of “vegan wines” alternative fining agents (natural such as bentonite or synthetic agents) are used. That’s what he was referring to.
Good day, how do i lower the alcohol of my wine , somtines it reached up to 30% ,and what are the factors that affect the level of rhe alcohol? Thankt very much and God bless(by the way i am making wild berries wine that are found in our country, but almost the same process as yours)
It’s fermentable sugars and yeasts able to tolerate high alcohol by volume that allow a beverage to attain high alcohol by volume levels. So two factors.
@@davedrewett2196 i only use LALVIN 71B-112 as yeast, i ordered it in the USA. And my sugat brix is 23, cause we love sweet wine sir. With that sets of yeast and sugar i constantly get 30% alcohol sir, that is my problem sir its very high.
WHAT I don't like of the FRENCH , wine producing is there BLENDING of GRAPES, because what the PRODUCE is WINE according to the LINKINGS and TASTE, and DON'T to have the CONSUMER shoece by 🍇 grapes according to the individual TASTE !!!
@@edwardvillate2112 thats what makes it so good lol.... but if you want pure wines/grapes i would recommend say german wines since they have a very strict wine making culture
The wife and I have a “make your own wine” store. We have 8 batch tanks as well as single batch pails. We find the single batch pails produce a finer tasting wine than the tanks. Still can’t figure out why but I just thought I would share this with you. The pails are “food grade” plastic and our tanks are stainless steel. The pails are sealed with an air breather and the tanks have a lid which is not clamped tight or sealed. Hmmm, maybe I just figured it out.
It might because plastic keeps temperature of ferment more uniform throughout the process, than the steel tank, which otherwise transfer out to environment by steel tank, I also just figure out from your experience
@2:01 harvesting
@2:45 sorting grapes
@3:22 vatting
@4:05 maceration
@4:15 alcoholic fermentation
@4:36 pumping-over must or cap-punching
@5:06 pressing
@5:16 transfer to new vessels (stainless steel tanks or oak barrels)
@5:28 maloactic fermentation
@5:51 maturation (aka elevage)
@5:56 maturation - step of - racking (changing vessels) to remove sediments and to go through controlled oxygenation
@6:19 maturation - step of - micro-oxygenation
@6:27 maturation - step of - blending
@7:47 fining (wine clarifying)
@8:04 filtering and bottling
@? aging in a bottle (description is skipped)
Thank You very much!
Many thanks
These basic steps I believe all winemakers go through from one degree to another. The attention to details and knowledge of consequences to these processes are probably one of the keys to the quality that people expect and pay for in these delicious wines. Beautiful fruit in the vineyards! Cheers there!
it's the soil
😮
According to this video the wine is aged in a barrel and then bottled and sold. It is important to age the wine in the bottle for a period of time that can go from six months to several years in order to finish the wine properly. In the case of wines from Bordeaux this is left to the buyer. In Spanish wine from la Rioja region, by DOCa standards this needs to be done by the winemaker under very strict conditions. Rioja wines are ready to drink when they are sold, Bordeaux wines are not ready to drink.
Honestly, this is a great video! I make wine at home and this is very helpful for the process of any beginner wanting to make wine, explains the process very clear and easy to understand!
Thank you Peter for your great comment, we love to hear feedback on our video content and are glad to help! If you ever have any more questions then don't hesitate to reach out.
Hi
Good video
Mr. Peter
Can you share your whatsapp number please
@Elicité I have a question.In the video they did not mention SULFITE.I find it difficult to make wine without them so any reason why it is not mention?
Grt video 👍
Good video. Very interesting. Also that ladies eyebrows are hideous!
I life in Bordeaux region in France and I drink wine mostly
What's your favourite drop?
Really great video! I have viewed a lot of videos before but this is easy to watch and very informative. I am currently undertaking studies in wine and stumbled across this video . Again, your videos have been enjoyable to watch. Cheers
Someone have said it right
wine making is an art
All of these videos are fantastic. 👍👍👍. Even if I wasn’t going through certifications these are great learning videos!
We couldn't agree more!
Don't be so naiive, they will never reveal their secrets )))
Agree
@@ELICITE 0
sorry to be so offtopic but does anybody know a way to get back into an Instagram account..?
I stupidly lost my password. I appreciate any help you can give me!
Now I want to drink some wine!
What a great and easy to understand the process, I manage steakhouses and I would definitely suggest my peers to watch this video. Bravo!.
1:07 French type acidity
🤣🤣
I assume this is typical wine ABV, 11-13%. No sugar added? The video stated the fermentation only used the grapes sugar content.
super video pls put more video like this.
Give strong drink to those who perish, and wine to those who are troubled in spirit!
Also having watched through this, i warch home brewers and realize theyre all really the same just separated by hundreds of years of process improvement and understanding the product of the land
Great bro thank you for all
It's an excellent video for any wineenthusiast or winelover
That guy explaining was blasted. Good for him, I'd be blasted too if I was a wine worker.
Why was he blasted? Organized crime or innocent victim?
@@fuckoshima he meant drunk by blasted
Just a note, after alcoholic fermentation the wine is separated from the skins. The skins are then pressed to obtain what is called “press wine”, not juice as stated in your video.
Thanks Lori, that is indeed correct! The initial juice from the grapes is known as the 'free run' whereas the additional liquid extracted from the grape pomace is the 'press wine'. This press wine tends to be richer but less balanced, usually being added into the final blend.
& "press wine" is the more inexpensive wine I've been told
I wish he explained why they destem the grapes. I always just leave them in when I've made wine at home
Interesting. I’m sure some years the wine is really good and some years the wine is quite average. But I’ll be willing to bet the price each year is pretty much the same regardless of the output.
Who is the bird?
Hi, i have question, how long fermentation with grapes lasts, Its until no sugar ??
Hi Marcin, it's until the yeast has consumed all the nutrients including sugar to reach the alcohol level that the winemaker wants. The fermentation can be stopped naturally when there is a lack of "food" for the yeast or the winemaker can add SO2 in order to kill the remaining yeast and let residual sugar. This could be anywhere from 10-14 days depending on temperature and winemaker philosophy. Hope that helps!
Thank you
@@ELICITE wow thank you for replying such a detailed info.
@@ELICITE When there is lack of food for the yeast, how long does it take for the yeast to die? Or do you simple rack the wine to remove the yeast?
I wonder how much the flavor has changed over the decades just because they have a higher quality grape just from the machine sorting the grapes.
Voice of the interviewer is like Queenie off Blackadder
I wish they would they list their ingredients. Few products can make it to market without that information.
Only ethanol ? No methanol ? What is the % let's know.
This is an interesting video. I learned a lot. It could be the reason why Pinot Noir from Theme Night Wines tastes lovely!
i love it your video. can i use this video for my youtube? i'll reveal the source
I ordered Lodi Ranch 11 cabernet sauvignon California from Winexpert for $179, from their label information it added 10 wt% sugar in this juice after I received it, but California state prohibits chaptalization. I will not buy any from this company.
For those of you who have sold their wineries to Chinese investors: take their money but do not give them your know how. And be prepared to let go of your brand. No-one wants to invest or even buy in wine brands that are not owned by traditional French houses. And Chinese owners is about the lowest you can go. They have no style no knowledge no passion for the art.
Excellent video
Good job!
Cheers guys!
So when someone says they taste cherries, chocolate, rasberry, etc….there’s none of that actually in the wine?
We manufacture American oak barrels.
She calls them “grapes” he calls them “berries.” Interesting contrast.
I didn't realize how common blending was.
I wouldn't call it common, but it's definitely used. A lot of winemakers though blend to cover up the lack of quality in their cabernet sauvignon and putting in some malbec, petit verdot, etc gives them a better overall wine.
Interesting
I like to apply a job there as a grape picker. How pls..
I guess this is why there are wine snobs.
Most winemakers are like farmers and most drinkers are not
Elevage LOLOL pinga zurrapa.
thank you for interesting and informative video!
Love theses videos. As someone going for certification, I love this video and your Champagne video. Please keep more videos coming.
The bright prosecution accordingly test because chalk spatially interfere towards a woozy underpants. four frail, lazy hamster
Can you send contact of the office
What do they mean with 'if the berries are not crushed before maceration, the wine will be more powerfull and round because of a more gently fermentation'? After crushing the berries before putting them into the tank I thought it was better for the wine since the fermentation can already start and the contact between yeast cells and the juice is better. Also the longer the process is stretched out the better results they got, not?
I will try to awnser, and sorry for bad English. They missed a step, they run it through a "mill" (crush the grapes only so much that the pulp gets seperrated) and the juice is alot more controllable during fermantation. Basically the more dirty the grapes the more other yeast/bacteria dominate the fermantation. I hope this short awnser helps, if you have more questions just ask I will try to awnser.
@@TDBStyl Thanks a lot Timothy for this! I just made 200 liters on Sunday and indeed we ran the grapes through a mill.
Which is better ? Italian or French wine
fantastic video....short but very explanatory
8:00... Vegan wines... My my.. People go through such lengths to accomplish the needs of so called vegans...hogwash !
Relax
Hej, they just cater to the demands of the market, if noone bought it, they wouldn't make it. Don't hate the player, hate the game 🤣
What is better, Bordeaux or Burgundy?
thank you for sharing
Массандровский Херес уделывает вашу Бордо бурду на раз-два
Very well explained ❤
love his accent
Thank You for this.
Let the Blend Be your Friend
You forgot us to tell is the hole story, didn't you? Everybody travelling in the Bordeaux region knows that pesticides spraying machines go on and off over the vinyards all day long. Wholesale only shops sell about 200 additives to change the wine into something more desireable, only sulfite is mentioned on the bottle. Artificial oak flavouring is added in the vinification process on stainless steel prior to the barrels (Lalande de Pomerol Grand Crus). Bordeaux winemakers are not at all ashamed of this malpractise, it is within the law.
🍷🔥🍷🔥🍷🔥🍷🔥🍷🔥
Is the best wine found in Bordeaux region?
To find an answer to this question, see the Hollywood film "The Judgement of Paris." NB Please note I did not say "THE answer to the question."
Good Explanation
Fantastic vid. I would imagine if I went to bordeaux
@Elicité I have a question.In the video they did not mention SULFITE.I find it difficult to make wine without them so any reason why it is not mention?Do they actually use sulfites?
Yes, they do.
Excellent video 👍
"the best red wines of bordeaux are a masterful blend" *proceeds to show a bottle of petrus which is 100% merlot.
Now I want to drink some gin and tonic!
Should we have to add extra sugar for fermentation
Great question Abin! The top Bordeaux Chateaux will almost never 'chaptalise' (adding sugar to the grape must prior to fermentation), as the practice is generally frowned upon in the world's most famous regions. However some have been forced to do it in challenging years, such as 2013 in Bordeaux.
Sir, I had kept 10kg of grape for fermentation and the grape has less sweatness so how much sugar should I have to add to get a good result.
I already added 1kg of sugar in it, should I have to add more.....
Can we use potassium sorbate as a stabilizer...
@@abinjomon3313 Using your hygrometer after each addition, add sugar gradually to increase specific gravity to 1.095.
@@ELICITE I live in the South of Ireland, not enough sun here to ripen red grapes so I have a hobby cider orchard. If I don't reach a S.G. of 1060 I will not ferment down to an Alcohol level of 7%. I don't pasteurize so I need to hit 7% to be certain of preserving. I will only add sugar if I have to, this year I added 1 kilo per 30 litres of must.
In hindsight of climate change, will Bordeaux continue to be the world's best wine region?
Unlikely. In a few decades northern France and south England will probably have the best climate to produce the best wine.
@@xavier01110 You are talking nonsense. By 2030 alcohol consumption including wine will have been limited severely or illegal according to the UN targets. Climate changes all the time and has done so for millions of years and millions to come.
@@presidentstaatshoofd473 "limited severely or illegal" nonsense😂 You're correct the climate changes all the time and because it changes all the time soon South England and Northern France will be able to produce better wines. Wine and the best climate for it has changed multiple times throughout history due to climate change and now other areas will be best for wine.
Grapes are shipped in from California, put into fancy bottles, the price is raised & then sent back to the U.S.
8:00 "Synthetic products can also be used in vegan wines"?????? Synthetic? For Organic? Hmmmm.....
Vegan does not equal organic. Egg whites (for their enzyme content) are often used for the fining process, in the case of “vegan wines” alternative fining agents (natural such as bentonite or synthetic agents) are used. That’s what he was referring to.
So all Bordeaux is blended plonk. Everything else is just pretensions
Stamping the red wine with feet, hope they have cleaned them before and are not sick 🤢 😅😂🎉 guess no-one nobody nothing is perfect 👍
Are you serious🤔 thousands of years
Please re check
Good day, how do i lower the alcohol of my wine , somtines it reached up to 30% ,and what are the factors that affect the level of rhe alcohol? Thankt very much and God bless(by the way i am making wild berries wine that are found in our country, but almost the same process as yours)
It’s fermentable sugars and yeasts able to tolerate high alcohol by volume that allow a beverage to attain high alcohol by volume levels. So two factors.
If you are getting such high levels maybe making brandy from these berries would be a good idea.
@@davedrewett2196 i only use LALVIN 71B-112 as yeast, i ordered it in the USA. And my sugat brix is 23, cause we love sweet wine sir. With that sets of yeast and sugar i constantly get 30% alcohol sir, that is my problem sir its very high.
@@nolinicolas4237 I think you are misreading the hydrometer
@@BrentWalker999 good day sir, i'm using refractometer sir
It seems a lot of people are losing their jobs to all these mechanical advances.
WHAT I don't like of the FRENCH , wine producing is there BLENDING of GRAPES, because what the PRODUCE is WINE according to the LINKINGS and TASTE, and DON'T to have the CONSUMER shoece by 🍇 grapes according to the individual TASTE !!!
Not all wines are blends.
@@tomf3150 Sure !!! but the FRENCH are well known for there BLENDED WINES , wish is NOT of every one's liking, !!! ....LOL.
@@edwardvillate2112 thats what makes it so good lol.... but if you want pure wines/grapes i would recommend say german wines since they have a very strict wine making culture
@@edwardvillate2112 see Burgundy.