Wow everyone freaking out about sanitation needs to chill out, forget all about this video, and have another glass of grape fungus juice....I mean perfectly sterile wine that definitely doesn’t have any icky natural ingredients. Nope definitely no decomposing fruit, spiderwebs, dirt, bugs or anything like that in commercial wine ;-P But seriously this is how wine is made. Its alcohol levels are high enough to kill most anything unpleasant after the first week and all the impurities settle to the bottom during aging and get discarded. Perfectly safe and delicious even if the first week of the process looks a bit unappetizing.
I appreciate the work TOPCAMERMAN did to document this (I assume it's his work). What I see documented is people producing from the land because they have the land, the help, the equipment to make it worth their time, which means they will get value from their labor and investment of resources that they can get cheaply. This is the age old method of living. I am an American, and love the United States, but I have gleaned from the good fortune of having foreign friends, that our American milieu is kind of artificial, in that our good fortune and high standard of living has removed us from the simple arithmetic of working closer to the land. This is why we get phenomena like "The Frugal Gourmet" (whose books I still love). Let's face it, "frugal" does not mean cheap in his books, and I spent many a Satruday driving all over town looking for obscure ingredients that cost a mint so I could cook a meal that celebrated the autochthonous cuisine of [fill in the blank]. Spending time cooking with a friend of mine that grew up in the USSR, I realized that, if I am on a budget, I should never try to fabricate something that I can buy cheaper than my ingredients and time cost. Here this French family will have wine for the cost of their labor and grapes they probably got from their own vineyards or for a good price (and I do mean a GOOD price). Here in the US many of us have the good fortune of disposable income and free time. I don't decry this. But it can lead to all sorts of neuroses about food, which I believe come out of our brains applying instinctual survival schemes developed over millennia, unconsciously anticipating dangers like drought, famine and blight, seeking meaning in these vague vestigial worries and applying them to notions of whether tofu cures or kills. You don't have to witness last year's health fetish food become this year's health villain too many times to see this neurosis at work. And it's the same clerk that sold it to you last year that decries it this year! Bon appetit! Finally, I'm gonna give this French family the benefit of the doubt. I think they know what they're doing.
Of course they do know! They have been doing so for centuries, adjusting the material according to their budget, improving the process according to their observation and recent knowledge while your country was making coca cola! These are poor people making a decent product most likely for their own consumption both in white and in red, I'm sure you didn't notice the difference in the wine making process! This is not Château Yquem or La Romanée Conti, who can afford top equipment and experts!
We ensure that the ceramic barrel or wooden spoon is highly sterile. Wear gloves, tie hair but gets spoiled if we do not swirl every day and keep in dark. Chances of contamination is high but here it is compromised however the wine tastes good I hope. The right strain of yeast can yield vintage wine.
what would the end product be if i crushed mullberries an used only the juice to ferment. would i need to add sugar or would the fruit juice have enough alrealy to ferment properly. What would this wine taste like?
In France they sometimes have the right to add sugar, this is named chaptaliser after the name of the politician (Chaptal) who launched this technique for the bad seasons. You should use a hygrometer to measure the sugar in your mulberries sap, better a refractometer. Knowing that yeasts cannot produce alcohol above a certain volume percentage, you can add some sugar accordingly.
The stems add in more proteins, carbonhydrates, vitamines etc. that the yeast needs to work and to create a more flavorful end-result. It is highly propable that they won't even boil the juice before fermenting, because that too is very traditional, (as we know the controlled yeast is less than 200 years old invention, wild yeasts were used in all alcohol making before importance of the yeast was even identiefied.
It's already wine by this point. The part they didn't show is crushing the grapes, adding yeast, and letting them sit for a few days to ferment a bit. what they are showing is step 2: The press is to separate the seeds and bits from the juice. The juice is let to sit for about 6 months or so before selling.... The point of step one is to get as much flavor into the juice with out getting too much alcohol in it.
This is not the traditional way to do wine in France. C'est pas la methode traditional. Ils sont utilisés bcp des machinerie. They are using a lot of machinery. It's very rustic, I give you that. C'est une methode trés rustique mais le bon vin est fait a main, pas avec un roue mecanique.
Indeed, nowadays to be able to drink a wine earlier they remove the stems. This is the old method, you'll have to wait for about five years before enjoying a glass.
@@jkaiser169 Georgian ? The Greek godess of agriculture? Or the Greek word for farming ? Please don't even make the joke of Georgia a country with Greek name was before ancient Greeks that is like claiming that wine was invented by USA not Greece where usa was founded millenia after
love french people and culture...but this is just FILTHY! not charming. Respectfully, Margo..dirty, dusty, they drink from the same glass and then put the remainder back in the barrel...that's nasty..not appealing at all.
Have you ever heard of GERMS?When you make wine or beer... Sanitizing is just a HUGH part of the procedure & process. Charming/Social Bonding can be sanitary as well. Just pretend you don't understand that.Respectfully, Margo
I marvel at your willing ignorance &/or justifications.Of course, there were germs before...you don't know just how many people got sick, or died from contaminated wine,mead or spirit beverages, do you? That only means the body is "fearfully & wonderfully made" to withstand mans ignorance up until now. This looks like a recent vid..not one from "medieval" times(they did not hv cameras or film..thought I'd better qualify that; just in case you want to jump all over me for that as well. But if I am hearing you clearly..EVEN you sanitize your winemaking process...so what is your beef w/ me for simply mentioning it?Do you make your wine in filthy, dusty conditions, and pass around the same glass to your kinfolk and pour it back in the batch as well? I think your reaction is because you feel I hv insulted French culture, and I haven't. I spoke only of the conditions.I didn't post this vid...did you? Still Respectfully, Margo
That's perverted logic! To unnecessarily introduce unwanted germs to your system; just because you hv one is STUPID!I don't engage in stupidity OR retarded posters. Move on. No Respect, Margo
+Margo Fr Who cares, it's not like you have to drink it. And to argue your point, the whole "germ" hysteria is recent, as in the last 100 years...people of this age do not eat well and do not have very great immune systems. Just the way it is. The fucking grapes themselves have "germs" on them from the insects that breed on them and shit on them while they are growing. The grapes are GROWN in SHIT. This wine making method is clearly not for you, as you seem you would prefer something much more commercialized.
It's the life of a humble French family and I'm honoured to have seen it, and Vive la France
Wow everyone freaking out about sanitation needs to chill out, forget all about this video, and have another glass of grape fungus juice....I mean perfectly sterile wine that definitely doesn’t have any icky natural ingredients. Nope definitely no decomposing fruit, spiderwebs, dirt, bugs or anything like that in commercial wine ;-P But seriously this is how wine is made. Its alcohol levels are high enough to kill most anything unpleasant after the first week and all the impurities settle to the bottom during aging and get discarded. Perfectly safe and delicious even if the first week of the process looks a bit unappetizing.
Tradition lives on!
Lovely
That was comical
Thats where the character of the flavor comes from.
@joeatgvo Hi and a happy new year to you
Regards John
Paul ou est tu maintenon
@ TopCameraMan: formidable! Ou est cette location?
I appreciate the work TOPCAMERMAN did to document this (I assume it's his work).
What I see documented is people producing from the land because they have the land, the help, the equipment to make it worth their time, which means they will get value from their labor and investment of resources that they can get cheaply.
This is the age old method of living.
I am an American, and love the United States, but I have gleaned from the good fortune of having foreign friends, that our American milieu is kind of artificial, in that our good fortune and high standard of living has removed us from the simple arithmetic of working closer to the land. This is why we get phenomena like "The Frugal Gourmet" (whose books I still love).
Let's face it, "frugal" does not mean cheap in his books, and I spent many a Satruday driving all over town looking for obscure ingredients that cost a mint so I could cook a meal that celebrated the autochthonous cuisine of [fill in the blank].
Spending time cooking with a friend of mine that grew up in the USSR, I realized that, if I am on a budget, I should never try to fabricate something that I can buy cheaper than my ingredients and time cost. Here this French family will have wine for the cost of their labor and grapes they probably got from their own vineyards or for a good price (and I do mean a GOOD price).
Here in the US many of us have the good fortune of disposable income and free time. I don't decry this. But it can lead to all sorts of neuroses about food, which I believe come out of our brains applying instinctual survival schemes developed over millennia, unconsciously anticipating dangers like drought, famine and blight, seeking meaning in these vague vestigial worries and applying them to notions of whether tofu cures or kills.
You don't have to witness last year's health fetish food become this year's health villain too many times to see this neurosis at work. And it's the same clerk that sold it to you last year that decries it this year! Bon appetit!
Finally, I'm gonna give this French family the benefit of the doubt. I think they know what they're doing.
Of course they do know! They have been doing so for centuries, adjusting the material according to their budget, improving the process according to their observation and recent knowledge while your country was making coca cola! These are poor people making a decent product most likely for their own consumption both in white and in red, I'm sure you didn't notice the difference in the wine making process! This is not Château Yquem or La Romanée Conti, who can afford top equipment and experts!
Did anyone else notice how strong that short hair woman was
We ensure that the ceramic barrel or wooden spoon is highly sterile. Wear gloves, tie hair but gets spoiled if we do not swirl every day and keep in dark.
Chances of contamination is high but here it is compromised however the wine tastes good I hope.
The right strain of yeast can yield vintage wine.
what would the end product be if i crushed mullberries an used only the juice to ferment. would i need to add sugar or would the fruit juice have enough alrealy to ferment properly. What would this wine taste like?
In France they sometimes have the right to add sugar, this is named chaptaliser after the name of the politician (Chaptal) who launched this technique for the bad seasons. You should use a hygrometer to measure the sugar in your mulberries sap, better a refractometer. Knowing that yeasts cannot produce alcohol above a certain volume percentage, you can add some sugar accordingly.
When do they use sulphite etc. ?
I never used sulfate and or yeast in my wine and I been making it for over 30 years. Sulfites is what gives you the banging headache in a hangover
The stems add in more proteins, carbonhydrates, vitamines etc. that the yeast needs to work and to create a more flavorful end-result. It is highly propable that they won't even boil the juice before fermenting, because that too is very traditional, (as we know the controlled yeast is less than 200 years old invention, wild yeasts were used in all alcohol making before importance of the yeast was even identiefied.
big bullshit! A good example of an idiot talking about what he doesn't have the simplest clue about!
Isn't that white drum used for emulsion? That nasty tar used for commercial roofing?
It's already wine by this point. The part they didn't show is crushing the grapes, adding yeast, and letting them sit for a few days to ferment a bit. what they are showing is step 2: The press is to separate the seeds and bits from the juice. The juice is let to sit for about 6 months or so before selling.... The point of step one is to get as much flavor into the juice with out getting too much alcohol in it.
I had pineapple wine before
retrofit crusher to a bike/chain and peddle your way to crushing . arm muscles got to be pumped.
saluté!
no! santé! Salud is Spanish!
If youre going to make a good wine, you have to put youre sweat and Blood into it :p
This is not the traditional way to do wine in France. C'est pas la methode traditional. Ils sont utilisés bcp des machinerie. They are using a lot of machinery. It's very rustic, I give you that. C'est une methode trés rustique mais le bon vin est fait a main, pas avec un roue mecanique.
do you press it with body weight then? and do you leave all of the skin in. I mean traditionally
Crushing and Pressing are 2 different things
Interesting. It looks like they don't bother removing the stems from the red grapes - just crush them all together.
Indeed, nowadays to be able to drink a wine earlier they remove the stems. This is the old method, you'll have to wait for about five years before enjoying a glass.
from the mosquitos?
Press with the feet
Should not have put the reminder of taste back into the barrel
lol
yep..thinking they are not pickey about what kind of swill they make to drink...
Watch out for bad wine. You'll know when you have the shits.
another expert ! a cow-boy I guess!
everything looks so dirty
The only traditional way is the ancient Greek way. You are using relatevely new equipment compared with the history of wine.
😂😂😂
Only way is the ancient Georgian way. Where wine was originated
@@jkaiser169 Georgian ? The Greek godess of agriculture? Or the Greek word for farming ? Please don't even make the joke of Georgia a country with Greek name was before ancient Greeks that is like claiming that wine was invented by USA not Greece where usa was founded millenia after
im am french man
Alors, rentre leur dans le lard, j'ai rarement vu un tel ramassis de conneries, ce sont des cow-boys, rien de plus!
dis fucking custing
what one thing have to do with other? clean your kitchen dude
no comment is better tha a stupid one! Dude!
@@bernarddeham4787...........................................................................................
Omg 真是恶心,,,,,
Islam has destroyed it....
love french people and culture...but this is just FILTHY! not charming. Respectfully, Margo..dirty, dusty, they drink from the same glass and then put the remainder back in the barrel...that's nasty..not appealing at all.
Have you ever heard of GERMS?When you make wine or beer... Sanitizing is just a HUGH part of the procedure & process. Charming/Social Bonding can be sanitary as well. Just pretend you don't understand that.Respectfully, Margo
I marvel at your willing ignorance &/or justifications.Of course, there were germs before...you don't know just how many people got sick, or died from contaminated wine,mead or spirit beverages, do you? That only means the body is "fearfully & wonderfully made" to withstand mans ignorance up until now. This looks like a recent vid..not one from "medieval" times(they did not hv cameras or film..thought I'd better qualify that; just in case you want to jump all over me for that as well. But if I am hearing you clearly..EVEN you sanitize your winemaking process...so what is your beef w/ me for simply mentioning it?Do you make your wine in filthy, dusty conditions, and pass around the same glass to your kinfolk and pour it back in the batch as well? I think your reaction is because you feel I hv insulted French culture, and I haven't. I spoke only of the conditions.I didn't post this vid...did you? Still Respectfully, Margo
+Margo Fr germs? what do you think your immune system is for?
That's perverted logic! To unnecessarily introduce unwanted germs to your system; just because you hv one is STUPID!I don't engage in stupidity OR retarded posters. Move on. No Respect, Margo
+Margo Fr Who cares, it's not like you have to drink it. And to argue your point, the whole "germ" hysteria is recent, as in the last 100 years...people of this age do not eat well and do not have very great immune systems. Just the way it is. The fucking grapes themselves have "germs" on them from the insects that breed on them and shit on them while they are growing. The grapes are GROWN in SHIT. This wine making method is clearly not for you, as you seem you would prefer something much more commercialized.