Thank you! Unfortunately grapes won't be ripe until into the fall, so I probably won't be pressing anything fresh this summer. I may grab up some grapes from Chile in late April just to have some more video options.
Thank you for the suggestion! I don't have any melomels going right now but I do have an older video on a Pyment (white wine + mead). Take a look for that, as it will be very similar.
the have some sedimentation on the bottle is normal for many wines, not directly an indicator for a bad wine... barolo, sangiovese wines, BDX etc... all will have these deposits and they have not gone bad. sure, if its a cheaper wine it could be an indicator....
I am doing red wine from grapes for the first time, the primary fermentation is done but my wine smells strong alcohol and i tasted it, the taste of alcohol is quiet strong, what can I do?
I didn't catch what the effects of "light strike" are. Does it only effect color? And is it only solar or can flourescent/incandescent light also cause issues?
Light strike will diminish the pleasant aromas of a wine and make it seem like it is subtly oxidized or over the hump on age. In severe cases it can impart a cabbage aroma or discolor the wine. In a green bottle it is not an issue because they will block the wavelengths that are most damaging (~320-420nm). Indoor lights can damage wine also. A wine stored on the shelf on display under bright retail lights will begin to show the effects eventually.
@@TheHomeWinemakingChannel well said. I think brown glass is actually better if I remember it correctly, I make beer too and light strike in beer is a nightmare. I do Grenache as a rose and I bottle it in dead left green burgundy bottles for that reason. DLG is not ideal but better than clear…
I don't think it would ruin the wine in the sense that it would be "bad", but it will change the wine noticeably and not for the better. In general pasteurizing wine is not advisable. Wine is also very easy to make shelf stable without pasteurizing, since it has such a low pH. Winemakers have been using SO2 successfully since the 17th century and maybe even dating back to the Romans in some cases. If you want to leave residual sugar it is a little trickier, especially at home. I have some videos on Back Sweetening if you do want to go that route. If it is a country wine (not from grapes) or mead, pasteurizing is a lot more acceptable.
Great video. There is lots to learn in wine making.
Thank you! It really is quite a science if you dive deep into it.
love your channel man. cant wait to see you press some berries this summer. praying to the grape gods
Thank you! Unfortunately grapes won't be ripe until into the fall, so I probably won't be pressing anything fresh this summer. I may grab up some grapes from Chile in late April just to have some more video options.
Great video, the horse sweat go me though, lol
You are the best, no joсk! Please, keep going!
Thanks!! That is my plan!
Geez. You tell him he's the best and then tell him he's....jockless or without jock in the same statement! I'm getting mixed signals. Lol
@@adamhalcyon3393 I'm Russian bro, my English is my second language, so, sometimes I do mistakes!🤷🏻♂️
Can you please do a video on improving and balancing melomel mead
Thank you for the suggestion! I don't have any melomels going right now but I do have an older video on a Pyment (white wine + mead). Take a look for that, as it will be very similar.
the have some sedimentation on the bottle is normal for many wines, not directly an indicator for a bad wine... barolo, sangiovese wines, BDX etc... all will have these deposits and they have not gone bad. sure, if its a cheaper wine it could be an indicator....
What you have is probably mostly potassium bitartrate which is not an indication of spoilage, as I mentioned. When a red is bottled young (
@@TheHomeWinemakingChannel which is normal in an aged bdx and alike
But they are by no means gone bad just because of this 🙂
I am doing red wine from grapes for the first time, the primary fermentation is done but my wine smells strong alcohol and i tasted it, the taste of alcohol is quiet strong, what can I do?
so if my wine has carbonation when I pour it and it tastes a bit sour, has fermentation re-started? Also, is there anything I can do to save it?
I didn't catch what the effects of "light strike" are. Does it only effect color? And is it only solar or can flourescent/incandescent light also cause issues?
Light strike will diminish the pleasant aromas of a wine and make it seem like it is subtly oxidized or over the hump on age. In severe cases it can impart a cabbage aroma or discolor the wine. In a green bottle it is not an issue because they will block the wavelengths that are most damaging (~320-420nm). Indoor lights can damage wine also. A wine stored on the shelf on display under bright retail lights will begin to show the effects eventually.
@@TheHomeWinemakingChannel well said. I think brown glass is actually better if I remember it correctly, I make beer too and light strike in beer is a nightmare. I do Grenache as a rose and I bottle it in dead left green burgundy bottles for that reason. DLG is not ideal but better than clear…
Question, if I pasteurize wine 60c for 20 minutes will this ruin my mead/wine you think?
I don't think it would ruin the wine in the sense that it would be "bad", but it will change the wine noticeably and not for the better. In general pasteurizing wine is not advisable. Wine is also very easy to make shelf stable without pasteurizing, since it has such a low pH. Winemakers have been using SO2 successfully since the 17th century and maybe even dating back to the Romans in some cases. If you want to leave residual sugar it is a little trickier, especially at home. I have some videos on Back Sweetening if you do want to go that route. If it is a country wine (not from grapes) or mead, pasteurizing is a lot more acceptable.
@@TheHomeWinemakingChannel thermotic bottling is preferred. 54C. Its work but a way to bottle RS wine/ mead without sorbate .
Thanks
You are welcome! Thanks for watching
Lol it stinks? Great channel.
Haha, thank you!