Hello. I have been saying I will visit your country for ages... I finally have managed to make it. So far I am really blown away by your country and its people. I am up in the north east and it's cold but I am really enjoying myself. Tasting as much cheese and salami as I can. Every day is a treat. Not sure why I am telling you but somehow it's important.
@@Spectacular-cuoredicioccolato Well. Safe travels my friend. I will be sure to eat extra cheese , salami and olive oil. So far the food has been spectacular. Well worth the visit.
Since you asked for suggestions, in any American sources and home brewing communities, I see explosive bottled called "Bottle Bombs" and the sugar added for refermentation as "Priming Sugar" regardless of what kind of sugar is used for refermentation. Hope this helps!
Hi, for suggestions, I think you should make a video on how you clean everything and prevent contamination. what chemicals do you use to clean and how you clean bottles and your fermentato, can be a fun helpful short video for all us who are making wine for first time, it will also attract new viewers. Spectacular
I once made the mistake of using a non pressure rated swing top bottle and it exploded just before I entered my apartment so I heard it was a really loud boom but thankfully didn't witness it. There was glass all over the kitchen and a jagged piece of glass that I had to pull out of the drywall. Very good lesson.
I've been brewing kombucha for the last 5 years on a weekly basis and I've experimented with different ratios of added sugar for the second fermentation, and never had a bottle explode on me, but I've dropped a few. ;)
I have brewed beer and wine, only had one time bottles exploded, found tiny cracks in the bottle. I broke my hydrometer but just kept brewing it still tastes good and gives a little lift so its good.😊
I live in the mountains at 8300 feet above sea level and found I have to use around half the amount of sugar for refermentation in beer than what you suggest in your recipes. The first time I opened a bottle using the full amount of sugar it shot all over the room and all the beer ran out of the bottle before I could get it in a glass.
I commented about too much sugar for bottle carbonisation couple years ago. You put 10. I advised to put 7. Now I put 6 and will experiment with even less. I had 2 bottles explode, but they were very thin glass.
@@Spectacular-cuoredicioccolato sometimes i make wine and after consuming it i feel headache. Is it for methanol? That's why i asked about pasteurization. Also some people talked a lot about it.
Why did you add sun to the experiment? I don't know any homebrewers who leave their product in the sun. No matter - love your channel. Keep posting all your wonderful recipes. 😀
Fun Fact: the famous “méthode champagnoise” didn’t originate with the French at all. It was developed by Christopher Merritt, a British glassmaker, to test the strength of bottles
Not sure what your experiment showed except not to add nearly as much sugar to carbonate a wine or beer in the bottle. Best to always use a carbonation calculator and here is an example from the US (Northern Brewer Carbonation Calculator). To carbonate 1 US gallon of beer (or wine) at say, 2.2 volumes of CO2 at 72F you should add 19.45 g of table sugar OR 21.37 g of corn sugar to the fully fermented beer (or wine). At lower room temperatures, (say 68F) you need to add a little LESS sugar to produce the same volume of CO2 (18.68 table sugar or 20.53 corn sugar) Beer bottles or champagne bottles are designed to withstand that pressure if gas. Standard wine bottles are not.
That was entertaining to see, but your 1,010 gravity means roughly 25g/l of sugar left to ferment so the final gravity when opened would have been interesting to know.
It would be interesting to gauge how much ABV per sugar grams per day per fruit yeasts or ginger bug! ... Say to have control over ABV. Say using 50 grams ginger bug with 1 liter with 50 gram sugar for 2 days would give ABV = ?? . That would be an interesting fact.
It seems like the experiment was an utter failure because ALL of your bottles were over carbonated. It would be great if you did it again but with all the exact same size bottles. I would also add a yeast nutrient to the fake wine to keep the yeast healthy and insure that your wine is completely dry before bottling. Also, I would not dissolve all the trub (flocculated yeast) into the wine because this creates an a-typical situation (you would never do this in the case of a real wine). If you do all these things, you should not have an overflow with 8g/L and the experiment will be much more scientific.
The exceedingly high pressure was also caused by the high temperature. The goal of this experiment was to, as far as I understood it, was to see if a bottle would explode. Increasing the temperature does have the effect of increasing the inner pressure as the gas will expand. If Andrea had opened the bottles at ‘room temperature’ instead of at ‘Tuscan mid day in the sun temperature’ the pressure would be lower. If say, a sparkling wine is to be consumed chilled (straight from the fridge), the temperature will be even lower. As a result, the lower the temperature, the lower the pressure… also, when cold, the weak bonds the carbon dioxide has formed with the water molecules inside the liquid will he stronger and the gas will escape at a slower rate. So… perhaps in a way the experiment is a fail if you strictly look at the geysers of escaping fluid, but only under the extreme circumstances of them also being overheated. Any sparkling wine, even a commercial one that is not supposed to geyser out of its bottle when opened, will most probably be spouting a fountain after hours of stewing in the hot Tuscan sun. But chilled for several hours in the fridge, chances are that exact same bottle of commercial sparkling wine won’t spew all over the place. I’ve been making wines, meads and ciders for over 30 years (soon to be 34-35 years). The professional wine makers I got my advice from told me that for a champagne quality and intensity of sparkle I needed to use a maximum of 24 grams of sugar per litre if I was planning on doing the ‘dégorgeage’ (getting rid of the yeast plug) and if I was not going to get rid of the yeast inside the bottles after priming, I needed to use a maximum of 16 grams of sugar per litre. I tend to stick to 12-15 grams… and I always use pressure graded bottles. Never had any geysers, never had any issues. Never had over-carbonated wine, cider or mead. It should be noted however that all the wines, meads and ciders I allow to bottle carbonate have a final gravity post fermentation that is below 1.000. On another note: altitude also factors in. At sea level, the amounts I mentioned seem fine. At high altitudes, I wouldn’t use as much because the reduced air pressure outside does greatly influence the way the gas would escape once the bottle is opened. To 100% test the pressure inside these bottles accurately, Andrea should have used individual bottle pressure gauges. They do exist, but it would make this experiment a lot more expensive. Individual pressure not being the goal of this experiment, but possible explosion being what he was testing, I think he proved commercially graded bottles that are in good shape have quite a margin of safety to them… if they are geared to the European standards. The EU has safety standards that are quite strict. No idea what bottles in the US have to withstand, but those craft beer bottles are extremely strong.
Really quite a rediculous expirement . I regulairly carbonate/bottle condition beer to 2.4 volumes of CO2 which would be 2.1 gr of sugar in the bottle and never have problems . Never leave your beer in the sun that is just foolish. Lost some respect for your channel.
You make your point well. All the best to you, sir, and thank you for your channel.
Thanks my dear 🍺🥳
Hello.
I have been saying I will visit your country for ages... I finally have managed to make it. So far I am really blown away by your country and its people. I am up in the north east and it's cold but I am really enjoying myself. Tasting as much cheese and salami as I can. Every day is a treat.
Not sure why I am telling you but somehow it's important.
Spectacular 🥳 enjoy for me too because at the moment I am in Indonesia, here no cheese and not salami 🥺
Thanks for sharing with us your journey 🤗
@@Spectacular-cuoredicioccolato Well. Safe travels my friend. I will be sure to eat extra cheese , salami and olive oil. So far the food has been spectacular. Well worth the visit.
@danwerkman 🤪👍🏼 bravo
Since you asked for suggestions, in any American sources and home brewing communities, I see explosive bottled called "Bottle Bombs" and the sugar added for refermentation as "Priming Sugar" regardless of what kind of sugar is used for refermentation. Hope this helps!
Thanks for sharing 👍🏼
Hi, for suggestions, I think you should make a video on how you clean everything and prevent contamination. what chemicals do you use to clean and how you clean bottles and your fermentato, can be a fun helpful short video for all us who are making wine for first time, it will also attract new viewers. Spectacular
😉 Sanitizing homebrew Beer and Wine Equipment - How to prevent Botulism in canning - Salt or Nitrates
ua-cam.com/video/NuiWl8Tl24k/v-deo.html
I once made the mistake of using a non pressure rated swing top bottle and it exploded just before I entered my apartment so I heard it was a really loud boom but thankfully didn't witness it. There was glass all over the kitchen and a jagged piece of glass that I had to pull out of the drywall. Very good lesson.
😱 thanks for sharing
I've been brewing kombucha for the last 5 years on a weekly basis and I've experimented with different ratios of added sugar for the second fermentation, and never had a bottle explode on me, but I've dropped a few. ;)
Thanks for sharing your experience 👍🏼
Good to see teacher🎉
Ciao 👋🏼
I've had bottles explode, I just assumed it was a damaged bottle with a tiny crack that couldn't handle the pressure.
Could be 👍🏼
I have brewed beer and wine, only had one time bottles exploded, found tiny cracks in the bottle. I broke my hydrometer but just kept brewing it still tastes good and gives a little lift so its good.😊
😂👍🏼
Thanks for this valuable but fun demonstration!
Thanks for watching 🙂
I live in the mountains at 8300 feet above sea level and found I have to use around half the amount of sugar for refermentation in beer than what you suggest in your recipes. The first time I opened a bottle using the full amount of sugar it shot all over the room and all the beer ran out of the bottle before I could get it in a glass.
😬 sorry 👍🏼 thanks for sharing this information. I never tried at that altitude
I commented about too much sugar for bottle carbonisation couple years ago. You put 10. I advised to put 7.
Now I put 6 and will experiment with even less.
I had 2 bottles explode, but they were very thin glass.
Ok 👍🏼 thanks, now usually I put 8 😉
That fizzing action was SPEC-TAC-CU-LAHRRR
😂👍🏼🥳 thanks
Sir, is it important to pasteurize wine? If not, what will be the problem of aging?
Not necessary to pasteurize wine 🍷
What kind of wine do you want to make?
@@Spectacular-cuoredicioccolato sometimes i make wine and after consuming it i feel headache. Is it for methanol? That's why i asked about pasteurization. Also some people talked a lot about it.
@nabilmostofa3873 drink less 😉
How much is it the alcohol content?
@@Spectacular-cuoredicioccolato 😂 thank you sir for your kind advice. It’s around 12-18%.
@@Spectacular-cuoredicioccolato Do you ever used pectise enzyme or any other clearing agent & calcium metabisulfite in your wine?
Please make a video on hops.We want to know how much variety (name of hops)we should keep in our stock.Take ❤
Wild HOPS - How to Recognize, Harvest, Process and Store HOPS for your homebrew BEER Homemade
ua-cam.com/video/Gh6D5enTFpU/v-deo.html
Why did you add sun to the experiment? I don't know any homebrewers who leave their product in the sun. No matter - love your channel. Keep posting all your wonderful recipes. 😀
Because I want to check if the bottles explode 🤪 but not explosion 💥
How long should you drink the wine prepared in the said method after storage and for how long can it be kept?
Rice wine???
After 1 month
Before 1 year
Is not drink after 1 Year?
@nageshgandi8737 yes 👍🏼 but better before
Ok
Thanks for the video
Thanks for watching and sharing the video
Fun Fact: the famous “méthode champagnoise” didn’t originate with the French at all.
It was developed by Christopher Merritt, a British glassmaker, to test the strength of bottles
🤔 thanks for the information 👍🏼 I didn’t know
Spectacular
😂👍🏼🥳 bravo
Not sure what your experiment showed except not to add nearly as much sugar to carbonate a wine or beer in the bottle. Best to always use a carbonation calculator and here is an example from the US (Northern Brewer Carbonation Calculator). To carbonate 1 US gallon of beer (or wine) at say, 2.2 volumes of CO2 at 72F you should add 19.45 g of table sugar OR 21.37 g of corn sugar to the fully fermented beer (or wine). At lower room temperatures, (say 68F) you need to add a little LESS sugar to produce the same volume of CO2 (18.68 table sugar or 20.53 corn sugar) Beer bottles or champagne bottles are designed to withstand that pressure if gas. Standard wine bottles are not.
Thanks for the information 👍🏼🍾🍺
That was entertaining to see, but your 1,010 gravity means roughly 25g/l of sugar left to ferment so the final gravity when opened would have been interesting to know.
Yes 😬 I forgot to check 🥺
There are online bottle priming calculators…
Yes 👍🏼
It would be interesting to gauge how much ABV per sugar grams per day per fruit yeasts or ginger bug! ... Say to have control over ABV. Say using 50 grams ginger bug with 1 liter with 50 gram sugar for 2 days would give ABV = ?? . That would be an interesting fact.
Maybe when I come back in Italy 👍🏼
Please remember me this request after May 🙂
@@Spectacular-cuoredicioccolatoGreat Work Man! .. Wish you luck
@mahmoudm.s.dwaikat1482 thanks for your support 🤩
Salve frado coocolado❤
Weeee fratello
You could say "How to prevent over-carbonation while bottle conditioning".
Ok 👌🏼 thanks
Hard to judge, there are so many variations on bottles. But I did categorically, learn not to open hot beer.😅
😂👍🏼 yes . Maybe I will try again using normal technique
Andrea, it's a pitty you didn't measure the final gravity after bottle fermentation...
😬 I forgot 🥺 sorry
Among the 1st five to comment❤️❤️
Bravo 👏🏼
😊
😉
mad scientist! xD
😂👍🏼
🤣❣️
😂👍🏼🤪
A tablespoon is too much in 12oz bottle, went off like a cannon.
👍🏼
im the first man
Bravo 🥳
For SCIENCE!!
😂👍🏼
It seems like the experiment was an utter failure because ALL of your bottles were over carbonated. It would be great if you did it again but with all the exact same size bottles. I would also add a yeast nutrient to the fake wine to keep the yeast healthy and insure that your wine is completely dry before bottling. Also, I would not dissolve all the trub (flocculated yeast) into the wine because this creates an a-typical situation (you would never do this in the case of a real wine). If you do all these things, you should not have an overflow with 8g/L and the experiment will be much more scientific.
Ok 👍🏼 I will try again next year when I will be back in Italy
The exceedingly high pressure was also caused by the high temperature. The goal of this experiment was to, as far as I understood it, was to see if a bottle would explode. Increasing the temperature does have the effect of increasing the inner pressure as the gas will expand. If Andrea had opened the bottles at ‘room temperature’ instead of at ‘Tuscan mid day in the sun temperature’ the pressure would be lower. If say, a sparkling wine is to be consumed chilled (straight from the fridge), the temperature will be even lower. As a result, the lower the temperature, the lower the pressure… also, when cold, the weak bonds the carbon dioxide has formed with the water molecules inside the liquid will he stronger and the gas will escape at a slower rate.
So… perhaps in a way the experiment is a fail if you strictly look at the geysers of escaping fluid, but only under the extreme circumstances of them also being overheated. Any sparkling wine, even a commercial one that is not supposed to geyser out of its bottle when opened, will most probably be spouting a fountain after hours of stewing in the hot Tuscan sun. But chilled for several hours in the fridge, chances are that exact same bottle of commercial sparkling wine won’t spew all over the place.
I’ve been making wines, meads and ciders for over 30 years (soon to be 34-35 years). The professional wine makers I got my advice from told me that for a champagne quality and intensity of sparkle I needed to use a maximum of 24 grams of sugar per litre if I was planning on doing the ‘dégorgeage’ (getting rid of the yeast plug) and if I was not going to get rid of the yeast inside the bottles after priming, I needed to use a maximum of 16 grams of sugar per litre. I tend to stick to 12-15 grams… and I always use pressure graded bottles. Never had any geysers, never had any issues. Never had over-carbonated wine, cider or mead. It should be noted however that all the wines, meads and ciders I allow to bottle carbonate have a final gravity post fermentation that is below 1.000.
On another note: altitude also factors in. At sea level, the amounts I mentioned seem fine. At high altitudes, I wouldn’t use as much because the reduced air pressure outside does greatly influence the way the gas would escape once the bottle is opened.
To 100% test the pressure inside these bottles accurately, Andrea should have used individual bottle pressure gauges. They do exist, but it would make this experiment a lot more expensive. Individual pressure not being the goal of this experiment, but possible explosion being what he was testing, I think he proved commercially graded bottles that are in good shape have quite a margin of safety to them… if they are geared to the European standards. The EU has safety standards that are quite strict. No idea what bottles in the US have to withstand, but those craft beer bottles are extremely strong.
Shame on you, that was alcohol abuse. Innocent yeast were abused, LOL
😂
Really quite a rediculous expirement . I regulairly carbonate/bottle condition beer to 2.4 volumes of CO2 which would be 2.1 gr of sugar in the bottle and never have problems . Never leave your beer in the sun that is just foolish. Lost some respect for your channel.
🥺
Second
🤪