That was a very interesting article, here are some more tips for how to make wine… Use the right equipment. Things like plastic buckets and bins come in different grades of plastic. You must use the food-grade plastic products not the cheaper buckets you might use to clean the floor! If plastic buckets and bins start getting scratched and grazed, replace them. The grazes will start harbouring microbes and eventually you’ll have a spoilt batch of wine. If stirring the must (the initial mix of fruit and water etc.) in a bin, scald the spoon with boiling water first to quickly sterilise it. Fill and top up airlocks with cooled, boiled water - not straight from the sink. Avoid metal spoons and sieves with fermenting wine - i.e. after the yeast has been added. Sometimes they can taint the wine. Avoid wooden spoons, which are hard to sterilise - plastic is far better. Reusing wine bottles is fine, ask friends to save them for you and check with local bars or restaurants who are often happy to give them to you. Wash out immediately as a clean bottle will be a lot easier to sterilise when you come to use them. Rack your wine to clear it before bottling. That is, using a syphon tube, suck up the wine from one demijohn into another leaving the sediment (called lees) behind. The tubes with a base and valve are cheap enough and a make this easier. Allow the wine to settle for a week and repeat if necessary before bottling Never judge your wine by the taste as you bottle it. Most often you will think it's a disaster. Some wines can take two years to mature. As a general rule, perhaps try a bottle after 5 or 6 months. If it tastes harsh, leave the rest for at least another six months. Allow time. Time is the great wine maker and you should never be in a rush. We’ve made wine that was 9 months in the demijohn before bottling and drunk it 3 years later. The following year it was even better! (Reference: Pavas Grape Plan site )
I've been watching you guys ever since your first few thousand subscribers and I absolutely love it! Showing off our Aussie Bondi pride to a T! Keep up the great food guys :)
Though it's summer in Chico California, I really enjoyed watching this video. Getting people to infuse the simple syrup before the addition of wine is supper important. Many times good wine becomes sub par with too much simmering. Almost excessively tannic, which defeats the purpose. Again, I always enjoy your videos. Thanks again. Blessings ChefMike
This looks so yummy! I just found your channel and have been really enjoying watching your videos. Looking forward to seeing more great stuff from you!! :)
That flavor combo looks on point! Nothing more tragic than wasted wine, this is a great idea!
I'll have to try this in Chicago once the season turns. Nice recipe guys!
Bleedin' roasting here in London! Will wait and give this a go for chrimbo! :)
That was a very interesting article, here are some more tips for how to make wine…
Use the right equipment. Things like plastic buckets and bins come in different grades of plastic. You must use the food-grade plastic products not the cheaper buckets you might use to clean the floor!
If plastic buckets and bins start getting scratched and grazed, replace them. The grazes will start harbouring microbes and eventually you’ll have a spoilt batch of wine.
If stirring the must (the initial mix of fruit and water etc.) in a bin, scald the spoon with boiling water first to quickly sterilise it.
Fill and top up airlocks with cooled, boiled water - not straight from the sink.
Avoid metal spoons and sieves with fermenting wine - i.e. after the yeast has been added. Sometimes they can taint the wine. Avoid wooden spoons, which are hard to sterilise - plastic is far better.
Reusing wine bottles is fine, ask friends to save them for you and check with local bars or restaurants who are often happy to give them to you. Wash out immediately as a clean bottle will be a lot easier to sterilise when you come to use them.
Rack your wine to clear it before bottling. That is, using a syphon tube, suck up the wine from one demijohn into another leaving the sediment (called lees) behind. The tubes with a base and valve are cheap enough and a make this easier. Allow the wine to settle for a week and repeat if necessary before bottling
Never judge your wine by the taste as you bottle it. Most often you will think it's a disaster. Some wines can take two years to mature. As a general rule, perhaps try a bottle after 5 or 6 months. If it tastes harsh, leave the rest for at least another six months.
Allow time. Time is the great wine maker and you should never be in a rush. We’ve made wine that was 9 months in the demijohn before bottling and drunk it 3 years later. The following year it was even better!
(Reference: Pavas Grape Plan site )
I've been watching you guys ever since your first few thousand subscribers and I absolutely love it! Showing off our Aussie Bondi pride to a T! Keep up the great food guys :)
***** :) thanks for the early love …. Bondi pride all the way
Though it's summer in Chico California, I really enjoyed watching this video. Getting people to infuse the simple syrup before the addition of wine is supper important. Many times good wine becomes sub par with too much simmering. Almost excessively tannic, which defeats the purpose. Again, I always enjoy your videos. Thanks again. Blessings ChefMike
Amazing your my favourite chef from youtube
Jesus Vasquez thanks:)
This looks so yummy! I just found your channel and have been really enjoying watching your videos. Looking forward to seeing more great stuff from you!! :)
Kristen Paul thanks i love sharing them
looks so good! cant wait to give it a try
Felicity Barnett :) let me know how you go yew
I think I'm gonna make this tonight and drink it while I watch a movie :)
beautyhealthylife ha h a:)
uuuh I looove mulled wine, once I put a few pieces of ginger in it, came out great as well. I'll try it with the zest of the citrus, though ;)
Laura Biscaro ginger hell yeah thats would be good :) … let me know how you go
I am curious if you could can it in the mason jar? Its probably heated up enough you could get a good seal couldn't you?
absolute you can
Mulled wine is my favourite part of winter, although you guys don't know cold unless you been to the northern hemisphere :)
share a great sangria recipe please!
Do you use a water filter jug/or under sink job? The stranded mermaid U.K.
very sensible not to boil wine. m fan of this recipe.
can i use a combination of red wine and white wine?
rum mixed with red wine?? sounds like the recipe for a headache! :)
how long does it stay good if I botteled it? I want to take it as a present (:
So weird drinking mulled wine in the middle of August haha you weird Aussies! ;D
It's not Summer in Australia right now, it's Winter, so it makes sense.
I watch your videos to look at you and hear your accent
Tara Kim ha ha ha :) thanks
Does anyone know if Guy or Bryon won the cook-off the other day
Morgan McCullough we are still counting the number :) will let everyone know very soon
Bondi Harvest Okay Thanks :)
I know this recipe. and i guarantee taste of this wine will be amazing. But, i don`t like mix different type of wine)