Raspberry Wine (Part 3) | Bottling + Sweetening (And Stabilizing, Explained)

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  • Опубліковано 27 сер 2024

КОМЕНТАРІ • 11

  • @nicolevance8705
    @nicolevance8705 3 роки тому

    Can't wait to make this. Love your videos and Ashley is a great addition.

    • @letswineaboutit
      @letswineaboutit  3 роки тому +1

      Very much appreciated! I will pass on your compliment to her!

  • @nancydavis8552
    @nancydavis8552 2 роки тому

    Very helpful video thank you!

  • @caithegemini3565
    @caithegemini3565 3 роки тому

    Loved the video! Keep it up!

  • @jamesvatter5729
    @jamesvatter5729 Рік тому

    Did you add the sorbate, metabisulphate and then sugars back to back to back without any wait time?

  • @DarkStar666
    @DarkStar666 3 роки тому +1

    You can also start a plain tube siphon by filling it with some water and pinching off one end and lowering the other raised-end into your liquid, then drain into a glass until the wine start flowing and then pinch it off again and move into your target vessel. Tends to be slightly messy and you add a little bit of water but hey, if your auto-siphon breaks it's good to have alternatives.
    ua-cam.com/video/MykGf3IxE-4/v-deo.html

  • @thetrenchanttruth
    @thetrenchanttruth 2 роки тому

    You are incorrect. Science does have a sound theory as to why a siphon works. Previously, it was thought to strictly be atmospheric pressure. Since scientists could not form a vacuum when the initial theory was made, it was sound. However, you can start a siphon in a vacuum. That leads to the modern theory that a siphon is made with gravity. Saying it is not known is like saying Einstein doesn't know anything about the speed of light or gravity.