HOMEMADE WINE pt 2 - THE WINE EXPERIENCE
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- Опубліковано 6 вер 2024
- This is the second part of my step by step process on how to make white wine. I am racking and bottling my own Riesling wine from grapes.
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Absolute Legende ! Sehr sehr coole 2 Videos
Danke!
When you are Jan Hendrik, you could be my grandfather.
"I don't care..because I'm an Outlaw". I laughed so hard.. great informative video.
Thank you!😀
I make wine every year from muscadine grapevines planted in about 1920. I add quite a lot of sugar and yeast and let the berries, stems and seeds ferment for at least 2 weeks. The high alcohol content prevents oxidation and the wine is ready for Christmas dessert. After two years in mason jars, it tastes really expensive.
You must be in the US, too? We're kinda lucky here. Post phylloxia we saw a huge increase in hybrids, that the French mostly shut down, but we still have. Ancient vine, 100 year old grapes are a blessing, my friend! Cheers! Mine are 75 and I can't wait to see what they have.
Couple of thoughts on the two videos here: as an amateur wine maker, I CANNOT stress how important sanitation is. And preferably chemical sanitation. Sodium metabisulfite is used industry wide. Works wonders. Sanitation goes far beyond just making your wine having aging potential. At any step in this process of making wine, you can introduce colonies of microbes which will destroy your wine before you ever get to drink it. Also, here in California, I’d never think of doing a natural yeast wine since Brettanomyces is very rampant here. I always use sulfites to kill the natural yeast strains right after crushing.
I like a few days of wild ferment, and add champagne yeast after the wild strains eat about 3% potential ABV. Champagne yeast is a ace, it just wins the microbial arms race, nothing touches it while it's active. Then comes the StarSan, and the Campden clamp down. The wild strains add layers of flavor and then the champagne kicks in. Win win!
very useful, i've just picked 48kg of white grapes from my garden and i'm gonna give this a go. I usually smoke fish for my day job, first time at wine making, so here goes. thanks Konstantin, i've been inspired.
Here in Scandinavia, mead or honey wine (with various fruit and herbal mixtures) is more of a tradition but actually with global warming even that is changing, so people in southern Sweden and Danmark are beginning to plant vines (not only in greenhouses).
I have been making my wine since last September and man oh man...the whole process is addicting, lol!
Seriously tho, you feel proud of having made something good with your own hands...actually the yeast did most of the job but...oh well. :))
It reconnects you with nature too.
Awesome 2 videos, Konstantin!! 👍
Moved in to our house here in Sweden this spring with its large greenhouse. And inside there we got some massive vines dated back to the 60s. Been pruning a bit during the summer and the green grapes seem to turn out nice... I really enjoyed your videos on my way to make our first wine, Im so excited now - cant wait!
Sounds great!
Good luck!!
I'm thinking about making my own wine. I've homebrewed beer before, and now I'm in Italy so it would be nice to get some local grapes and have a go with wine.
Just go for it!
I reside in Cape Town, South Africa. Next year in January when the harvest season starts I will most certainly make my own wine after watching this video!
Great!
a lil'bit late but yes!, been planning on making my own wine from my own vineyard. I only have two grape plant now but hopefully I can develop it and someday make my own wine out of it. cheers!🥂
im from ankara, turkey and i bought 5kgs of yellow izmir grape and crushed them in blender and it fermented itsellf without any yeast like crazy. i cannot wait to taste it
Very nice, elevating and eye-catching wine making. What a pity one can't taste it. Long live wine making! And tasting even longer! Thank you again!!
Instead of using wine to top the bottle off you can add sanitized glass marbles to the jar to get the liquid to fill up high enough
This video really made me wanna try to produce my own wine. 🙂 Thank you I love these wine videos of yours!
My German immigrant great grandfather who was a farmer in Iowa made his own wine and I always wondered how. Now I know how he probably did it. I'm not sure if his wine was any good, but he seemed to enjoy it. He was doing this from around 1910-1980 in an era before wine was common place in the U.S.
I currently have 30L of victoria plum wine sitting and clearing. I did a taste test when racking several months ago and it really has a lot of potential. Looking forward to when it's done, and I already have so many ideas for my next vintage!
Sounds nice!
Thank you for the video. I’m makings a red wine from grapes bred for my cold climate in Minnesota. Cheers.
Sounds great!
thank you for the amazing videos, i saw both of them. I tried producing my first wine some years ago and now i am trying again, inspired by your videos. Thanks a lot for sharing...regards from BALI
actually amazed how clear it is ...looks good
I made my 2nd year of wine in Hungary this year, all kekfrakos, using natural fermentation. It took close to 3 weeks to ferment on the skins. It will sit for about a year. about 50 liters out of my partially planted vineyard. Last year it was a mix of red and white grapes and was about the same volume. Did the first racking, and added sulfite as a white film was on the top of the wine in the glass carboy. It still had not completly settled so i will let it sit one more year in the cellar and see if it settles. If not, i will try egg whites although i have never done that. Its a hobby for me. My friend has the larger vineyard that he is working toward making it commercial, but its a complicated process. luckily, i can use his crusher/ destemmer and used the bladder press this year. i have done harvest with him for 4 or 5 years now so i know how to operate the winery equipment. my vineyard is natural, no chemicals have been used in 4 years and maybe longer before i bought it. you can tell by all the bugs that thrive in it.
Yes. I just started my Sauv Blanc here in Napa. One oak barrel and one stainless barrel. Like you, my fermentation is starting SLOW!!!
Patience!
❤️ going to university and study enologie and viticulture- so hopefully I will make my own wine in the future. Love your videos
Good luck!!
Nice explanation... I leave here a result of home made experience in Portugal with TOURIGA NACIONAL Casta in a Village called Santulhão
I can't share my picture here... Is there any place that I can share?
Awesome! And good on you for being honest on the evaluation of your wine. Nobody should expect a 96 point home brew on their first try! I'm going to try my own as well, if I can get ahold of some grapes!
Totally!
Yes, definitely. I started making my 1st bottle of red wine in my home.
I am glad that the process turned out clean and that the wine cam out well! A very enjoyable experiment to observe!
wow random . My first batch of red wine i left until there was no sign of fermentation from the air lock so was expecting a very dry wine. which it was. Then filtered and was very clear bright red wine . But still must have let some yeast through as after allowing a month there was a lift of flavour and i would not say fizz but a edge of the glass ring of tinny bubbles. But if the bottle was allowed to breath poured a lovely crisp red wine. So after being gifted some white grapes will try your method. but add yest from the outset. will add some sugar to get an expected gravity.add some yeast health additives that i have used in making elderflower champagne in the past. Allow to ferment out. Then add back sweetening and then bottle and then add the process of pasteurisation. Buy submerging the bottles in water above 60C to kill of any yeast that managed to get past the filtration process. Stopping any chance of the sugars being converted into any more alcohol and producing Co2 in the bottle.
Yes I'm making wine 🍷 this year
This is awesome - your channel is awesome. Please keep it up! I love your creativity and candor, on top of all the knowledge!
Thanks, will do!
What breath taking and educational information. Thank you Konstantin. See you soon..
doing a spring tree wine right now. maple brings in interesting tannins and acid. the smell from the fermenter is enticing. should be ready somewhere around the summer holidays.
I started making my own wines years ago. Grocery store grapes, followed by fruits from recipes from a various books on wine making. I am surprised you did not measure the sugar content of the grape juice with a means of determining the specific gravity of the juice. Sometimes at the beginning of a fermentation process the yeast in the fruit juice gets "stuck," just as you showed. Yes that means you need to add some extra yeast to the "must" get a better fermentation process starting. Then I am also surprised that there was so little foaming, once the fermentation process took off. For that reason, I have always used 6 or 30 L plastic pails, covered with a thin film of plastic and secured with string, to prevent over spillage accidents. After the solution finishes the vigorous foaming fermentation stage, do I pour the mixture into a fermentation vessel with an air lock to finish the process.
It is always a great hobby to have and to share the final results after at least of year of aging the bottled wine. The orange wine I made one year, for instance, needed at least a 3 or 5 year aging process before I thought it was fit to drink as a desert wine. Cherry or strawberry wines were good to drink the next year or two.
Why not just use filter paper so as to use most of the wine?
Just startet fermenting my own red wine for the 1. Time all natural
I would love some tasting notes on your mature wine
We have our own riesling grapes - liked your video - hopefully it will help us make some good wine.
Sven Nieger's Weine sind richtig genial! Ich war letzten September bei ihm, sein "Umweg Stich den Buben" 2014 is mein absoluter Liebling!
Ja, er macht sehr gute Weine.
I am not sure but at the moment I am thinking about planting some vines outside and if I do so I will make wine out of it for sure. Its some kind of experiment, because I want to know if its possible to produce wine of a good quality in a region which is no wine region. The fact that the last three summers were pretty hot gave me the idea to try this out aswell as the fact that I read about the first vinyard in Norway somewhere at the Oslo Fjord, if I remember right.
Thats a great idea. I would select a variety that is doing well in cooler climates - that's the most important thing. Something like Bacchus and Ortega maybe.
@@KonstantinBaumMasterofWine Thought about Regent and Muscaris because I am no expert and both seem to be easy to care for. Thought about Regent because there is one vine on the garage (for decoration issues) which is growing fine (maybe also because of the white background) and Muscaris because I am a huge fan of Muscat wines (but maybe Ortega could be nice aswell). Although thought about Solaris because it seems to grow everywhere but I think I still live far enough in the south to risk a bit more. Apart from that I am currently asking myself where a wine region ends. As I said I think about trying to grow wine in an area which is no wine region but the next vinyard of the Mittelrhein-Region is only 15 km away so I am not sure where a region really ends. Do you know how these things are defined?
thank you
Brilliant stuff Konstantin!
Made my first wine this March! So excited to try finished product in April when I bottle!
Excellent video ❤️
Could you please make a video for making late harvest dessert wine...
I love the slightly sweet taste..
Thanks! Great idea
Well my grapes are ready, I think. Have watched your vidios a few times so going to do it next week. Two things I would like clarification on:- 1, do I add sugar and if so how much for aprox 15 lts wine. 2. What did you add to your bottles just B4 corking? Thank you and wish me luck!!
I'm definitely super-motivated to do this now! We are renting a house with four very vigorous muscat of Alexandria vines (well, I think that's what they are) that have produced over 40 kilos of fruit, and are set to be ripe in a couple of weeks (I'm in the southern hemisphere). I thought I'd leave the winemaking adventure for next year, but seeing this and a couple of other videos has made me change my mind! I think I'll be using sulfites, though, as that will give me additional peace of mind.
Anyway, great videos, thanks for making them. Alles Gute!
Then just do it!
@@KonstantinBaumMasterofWine
I'd like to make an update. I've run quite a few experiments with my grapes (I'm in the Southern Hemisphere, and our winemaking season is just starting). Two of my plants are actually muscat blanc a petits grains, while the other two are muscats of Alexandria (I think, I'm still unsure). The petits grains aren't too good for making wine, or I just suck at this 😅but the Alexandrias are fantastic. I have a 20L batch moving on pretty nicely right now, which is quite aromatic and correct for the type, but is also a little flat in terms of taste. I suspect that the main problem is their lack of sugar, although I have no refractometer or densimeter to check that hypothesis out. But! Since I'm using Safcider yeast (it was basically the only "white wine" yeast I could find in all of the country), and it tops out at 11% ABV... it fell flat on its face barely a week into the second stage of the primary fermentation. There wasn't any more activity, at all. I simply have to assume that my juice doesn't even have enough sugar for 11% ABV (this has not happened with my petits grains experimental run, but boy does that one *stink* 🤣).
Anyway, und ich entschuldige mich für diese ziemlich lange Erklärung, did you find out why *your* wine seemed a little flat? I'm guessing that it wasn't the grapes, since you bought them from a professional vintner. Was your Riesling aromatic enough? That's the impression I got from your video, and if so, we're on the same boat, I guess. You kept your juice quite warm, while I had to cool mine down to preserve the aromas (it's quite warm down here!). I just can't seem to figure this out, and you can well believe that next year I'll make a truly ass-kicking muscat wine! I need to start my research very early on to make *that* happen, though.
@@Ildskalli the flat taste might come from a lack of acidity and not sugar, try adding some tartaric or citric acid.
For the fermentation, depending on your fermentation temperature can take as little as 3 days, taste the must, if it is still sweet, the fermentation might got stalled, put the fermentor in a hotter place and hope it restarts.
@@mauricioalvarez204
In the end, I worked out that it was a lack of sugar that was causing the flabbiness. My grapes barely had enough sugar for 9% ABV (I bought a densimeter); after chaptalization, I got it to 11% and the wine improved noticeably. It’s still very tart, but I’ve come to realize (from tasting other wines made with the same varietals) that it’s a normal thing for these muscats.
I’ve left my ‘definitive’ batches of both muscat of Alexandria and petit-grains cellaring for over a month now, and am ready to taste test them again very soon. It’s actually quite decent, for the style.
@@Ildskalli just take into consideration the densimeter reads current sugar content, not the amount of alcohol, if there were 9% potential abv left, if part of the sugar was already fermented, the final abv might be higher than 11%.
Also, I live in Bolivia, were we have many high altitude alexandria moscat wines and havent taste a bitter moscat, maybe some seeds got into your fermentor or you maserated with the skins which provided some tannins, to remove bitterness caused by tannins, you can use flavorless gelatin, just do a trial in a half liter water bottle, use 100 grams of water and 5 grams of gelatin, add 1 ml of the gelatin to a glass of wine stiring constantly, then transfer the wine with gelatin to the bottle and fill the rest of the bottle with wine, leave it 2 weeks, in case bitterness and tannins are being removed from the wine you'll see sediment forming on the bottom, after the 2 weeks, rack the wine and taste it.
Give us an update! Do you still have bottles? Has the flavor changed since this video?
Congratulations! Good experience. I want to try to loan some vines first in chateau to get involved and see the process and then try at home. :)
Yes. I will do my wine at home
Love making homemade wine
Because of a lack of grapes (Finland) have resorted to making cider from my own apple trees, and this year I am going to try sparkling rhubarb wine inspired by your other video. Would like to make real wine also, just don't have the grapes requires available, and don't want to make an inferior product from store grapes, since my cider can compete with commercial ciders and I am quite proud of my achievments so far.
Great series of videos. I would love to see another one with other white grape varietals. Maybe a blend! Are you going to let this wine age and then taste it again? Thanks!
I've started my first mead not too long ago. The fermentation processes seems quite similar too wine, except it's honey.
Yes, the fermentation is quite similar just the process before and after the fermentation are different.
it's practically the same. Some anthropologists think that wine was invented because honey was too hard to get.
@@KonstantinBaumMasterofWine Obviously, it is a little less work intensive beforehand. Though even after it can as similar you want really, especially when making a flavored mead with grapes.
For a next try you could make a wine 'bug' of sorts, to capture a natural yeast first and than add it to your fermentable beverage later. It's a bit like a sourdough starter but for alcoholic beverages. From what I've gathered spontaneous fermentation without such a captured yeast needs a lot of extra air, giving you a more sour beverage in the end. Though I'm not completely sure on this as I am very new to this hobby.
I'd love to see a third try!
danke Bratislava ! wir starten bald den batch
Great Video. I will definitely start making my own wine after watching this 😊
no doubt
I normally use bentonite in my white wines.
thanks for this, i might give it a go
A very good book about this whole process is "From Vines to Wines" by Jeff Cox.
I have just ordered 250 vine saplings , to be planted in Sussex region (South of London). I am nervous since I'm no vine expert but am fanatical about natural wines. I just hope the local clay soil and the English weather will lead me to an interesting terroir...
Sounds great. Good luck!
Good Luck with your venture. I have 5 vines in a corner of my allotment in Sussex and will be bottling my first attempt in a few days time.
@@Belgarth100 great news ! well done. where are you and what type of soil ? white or red?
@@daveh3799 Council allotments at Newhaven. Situated on the side of a hill above the cemetery. My allotment is at the base of a small re-entrant. The allotments above me have chalk and flint. I am lucky in that soil has washed down the slope. My base soil is very fine clay with flint. Historically it was used for brickmaking. The vines have been in place for 4 years and 2020 is the first wine harvest. In previous years I have restricted fruit to establish the root system.
I know how much work goes in to canopy management of 5 vines. Good luck with 250!
would love to make my own wine, would need to save up for the equipment though lol
Did you notice a bit of fizz (spritzig) on the tongue because you didn’t degas the wine? I have 50 liters of Pinot Noir in steel to be bottled in about six months - it still has some fizz.
Not really.
Great video! I might have missed it but would have liked to have some info on the alcohol level and how you measure that? 😊
I did not measure the alcohol level
Hi Konstantin, loved these 2 videos. Is the process the same when making red wine? You’ve inspired me, I think I’m going to give it a go!
Great! I will do a red wine this year!
I grow my own grapes in South Kurdistan. My vines are about three years old. I am planning to make some wine this year for the first time! I am wondering, how important is it to know what types of grapes they are? I basically have black, red and green grapes. I don’t know what the names would be in that part of the world. Also, can different color grapes be mixed? I would greatly appreciate any advice you can offer! 😊
Excellent video! Kgrats!
Would you recommend a place where I can do, like you, harvest grapes to make my own wine?
I'm from Germany as well.
Hey Konstantin,
really cool vid.
Will you continue making wine? Maybe a collaboration with Sven Nieger would work out. You already borrowed his stuff ;-)
I enjoy watching your vids and learn quite a bit from them.
Stay healthy in these crazy times.
Best regards from Nuremberg
Michael
Thanks. Sure! I should do a red wine next time... maybe also a Rosé.
Based on your description and overall face expression, i'd assume you would rate your wine better than many cheap wines you have tasted ? =)
I am biased because I made it... but it is not a good wine.
last fall I tried to make my first bottle of red wine it is still "aging" but I made it out of super market black grapes , so next fall I am planning to make big quantity out of ideal wine grapes . now my question is , do I go to big vineyards and ask them for grapes ? or what?
Yes, many wineries would be fine with selling a few kgs.
Thank you for the informative and helpful tutorial.Are there other additives except sulphur to stop the oxidition .
Too dry? This sounds like a wine I would have like to try!
What was your hydrometer reading before your pressed the must and skins? Thank you.
Loved it amazing job ❤❤❤
Great series of videos! What about doing another video of orange wine or a pet-nat? ;)
There is another series in the works!
@@KonstantinBaumMasterofWine Great! Looking forward to watching it.
Ich hab mich immer gefragt, was Leute die sich mit Wein auskennen, von Fruchtweinen halten. Hat das Potenzial, oder sind Fruchtweine zu eindimensional im Vergleich zu Traubenwein?
Das hat Potenzial!
Yes,
I have already begun to experiment with it. Made red wine 🍷 the first time but I’m afraid to taste it because it smells like a combination of alcohol and fart 💨 lol 😂.. Is that normal or is it bad..??
Thanks for this video. I love wine with all kinds of fruits and even juice and I want to make it myself at home. Is fermentation only without distillation a health risk? Does drinking a fermented drink cause blindness, as is common? Does that mean the fermented drink contains large amounts of methanol?
Thanks for explaining the whole process. I have a few questions : what sort of grapes should I buy to make riesling white wine? How do I identify those grapes?
Riesling grapes. That's the type of grape/ grape variety and wineries should know what they have planted.
@@KonstantinBaumMasterofWine Thanks a lot for the help. Cheers :)
impressive
for fementaion to take place if I don't get wine yeast should I use any yeast
I'm confused. Do you use the word yeast as a substitute for lees? Aren't they two different things? Or did I misheard? 😅
Absolutely love your vids man👌 Didn't know I was already subscribed!😮 must have been drunk 🥴 🙈 I'm doing distilling at home, S. Africa. I'm on the east coast and subtropical, so not much I can do regarding wine. There is a company that sells grape juice, like Merlot, sauvagnion blanc etc... I think that's the only way for me, or make some mulberry wine. Don't think banana or guava wine will be good🤢
Really considering making my own wine in the cognac region. Should I consider using ugni Blanc? (What everyone in my town grows) Or find something better for conventional wine like colombard, sauv Blanc, or chardonnay?
Mr. Winemaker Constantin, where is your location. Nice cellar.............old .........Italy or Germany?
i'm a master of martial arts, i started doing marshal arts 3 weeks ago.
you said egg white for red and what for white??to make it more clear?! because my english are not quite goood?!!
For example Gelatine or Isinglass
Won't sucking on the tube transfer saliva and bacteria to the wine in the final bottle?
I remember tasting wine directly from the barrels and then after a few sips, the remaining wine got dumped straight back into the barrel. I always thought that my saliva has been transferred to hundreds of bottles, and with blending, ended up in thousands... LOL
Yes, a tiny bit... but you dont want to know what else ends up in your wine :)
Hey, could you tell me please how can I get the same bottles which u have?
كم المده يكون جاهز الواين
After 3 or 4 weeks when the fermentation ends should I remove the airlock ?? And sealed the bottle is that okay??
Bro , is distillation process important? You know wine is ethyel alcohol but sometimes fermentation process makes methyl alcohol which is kind of venom .
It is not much of a problem with wine. As it is not distilled it does not appear in large concentrations which would make it poisonous
What was the gas you added please ?
i like the ''12%...maybe?'' 😅
Does punching coravin really do anything here?
Yeast good for our body
How long time can you keep it?
What is taste of this grape juice. Sweet or bitter
Sweet!
I wonder who gave you the title master of wine
Hey cool stuff, I like it that you were successful making your own wine for the first time.
Please taste it in about 6 and 12 and maybe 24 month again. Probably acidity and fruitiness will decrease and how will it taste than? Please let us know.
PS: drinking wine too much alone is not healthy so maybe you will do a lottery and one or two of the best comments will win a bottle of your wine or better will be inviter to taste it together with you and share that experience 👍
Thanks. Very good ideas... I will think about them and keep you posted.
I make wines at home and have been doing it for years now... this was a little difficult to watch. Buttt I what somee
How long will your homemade win keep for?
no degassing before bottling? The wine will be full of CO2 :)
Not really - the CO2 disappears from the wine when the fermentation is over. Especially when the wine is stored at an elevated temperature and is processed less carefully... This wine was still after bottling.
make another video where you taste this twenty twenty wine if you have any left.