@@mycountrylife810 I didn't actually expect that much of a harvest with the vines being so young, but you should end up with some decent product to experiment with, learn from.
This is great! Another recommendation is to conduct a cold soak at 40F or so for a day or two, prior to initiating fermentation; this will help bind water soluble compounds and color. There are yeast rehydration nutrients like GoFerm Protect which may help wake up the yeast better /faster, although it should work out just fine to toss them in and let them go at it! Nitrogen based yeast nutrients may also help like fermaid-o or fermaid-k (half at the start and half at 1/3 sugar depletion or 1-2 days after inoculation). I am excited to see how it comes out and it may surprise you ! Another thing to try next time may be to bleed off about 5% or 10% of the juice and use that in a small carboy to make a rosé; it concentrates the red juice in the main batch and you get an early drinking rosé to have while waiting for the red to come to maturation. Always love your videos and it’s amazing to see how your vineyard came from a small not so desirable field into these kinds of yields! Keep at it and thanks for sharing your journey and experiences!!
Hi there. Thank you so much for your suggestions. I have seen that folks use nitrogen based yeast nutrients and I think I may try that in future. I like the idea of making some rose as you suggested, although I may have to see if the red comes out as I hope this year. I really hope for better yields next year that will give me some more flexibility for experimentation.
Really interesting as always. Very useful to me as I am just starting to experiment on a VERY small scale (personal only), also here in Herefordshire. I fully appreciate you're not suggesting your videos are 'how to'; it's just really good to see exactly what you do and when, and how things work out. Keep the great content coming, sir. 🙂
Another wonderful video. Thank you for keeping up with posting, I really enjoy learning about the goings on of your vineyard. I can empathise with the disappointment you expressed at the end as well as I’ve had similar yield issues but with the dreaded powdery mildew and on an albeit much smaller scale (I only have the one Bacchus vine in my garden). I just keep telling myself it has been a super challenging year for growing grapes in the uk this year with all the poor weather and as you say every day is a school day with all this. Really looking forward to your next video 😊
Hi there. Yes, it's been a very challenging year. I was at large commercial vineyard the other day and I took some solace in seeing that even they have had mould problems. I will have to try and find a solution, but Bacchus is particularly susceptible to mildews. It's a shame because it makes a really nice wine.
I have thoroughly enjoyed watching all your videos and this one is no exception. Like you, I am attempting red wine for the first time from the limited vines we have here in Lithuania. Currently, just 20 litres bubling away. I have though, been of the practice of adding the yeast starter culture approx 24hrs after the metabisulphite. The delay gives the sulphite a chance to oxidise and allow the SO2 level to go down, having done its job. Any earlier and it does the same job on the yeast culture that has just been added. Good luck with yours, it is on a much more credible scale! I look forward to watching the next stages and to your white wine production.
Hi there. Well done on your wine too. I totally agree regarding the yeast. Waiting 24 hours after the metabisulphite is the way to go for the reasons you stated. Fingers crossed it works out OK.
Have you measured PH or TA? Cool climate grapes can be quite high in acids, and there are yeasts that will eat malic acid. The grapes I grow tend to be high in tartaric acid so I'm trying some calcium carbonate to knock out some of the acid before setting off fermentation.
Hi there. Ah, I was waiting for someone to mention pH and TA. You have found me out! The reason I haven't mentioned it yet, is to be absolutely honest, I don't have a method of accurately testing these. I did have a digital pH meter but I just don't think it is properly calibrated to give me any meaningful value. I appreciate that these two measurements are important and I will hopefully cover this in a future video. I have found that fermentation hasn't been a problem, but malolactic fermentation is, I think, more sensitive to acidity and controlling this beforehand would be much better.
Thanks for the video again. I'm just finished my 2nd year of red grape harvesting (Cab Sav, Sangiovese, Chambourcin) and have 5 years working with my whites. Here are a few things I do that aren't necessarily what you should do, just my thoughts. 1. Sprinkling yeast vs rehydrating first then adding it to the must. I've done both ways. No scientific data but I believe the yeast gets to work sooner when I've rehydrated prior to adding to the must. It's not that difficult. Some warm water, some yeast nutrient (I use a product called Go-Ferm), the yeast, and time. 2. Consider adding a yeast energizer after about 1/3 or so of the sugar has been depleted from fermentation. Something like Fermaid K. Helps ensure the yeast completes the job and can help with stuck fermentations. 3. I've done MLF on my whites and my reds. It is a very tricky finicky process. It should be started BEFORE fermentation is done. Some folks say at around the 3/4 completion stage. Aside from seeing the decrease in cap density, you need to frequently check with hydrometer to tell. And MLF is a challenge to tell when it's done too. Test strips are unreliable at times and specialized equipment is costly. That being said, I've had mixed results with MLF and probably won't do it any more unless I have a high yield harvest and can separate some grapes for experimenting. Some MLF will occur naturally in the wine over time. 4. I saw your comments about pH. If I can recommend anything helpful, it would be to bite the bullet and get a GOOD pH meter. I struggled with less expensive 'pen' type testers for years. Reliability, calibration, probe issues. Finally broke down and got a Vinmetrica SC-200 meter and it's been a game changer. Solid reliability, no more guessing. Calibration is easy. The TA process is a bit of a challenge but you seem to enjoy the more science heavy aspects of wine making so you might love it. I have found that for the end product, TA testing and adjustments did not always do the trick for MY finished wine product and preferences. Taste buds and the old 'sniffer' are better tools! 5. Adding SO2 (potassium metabisulphite) to the crush to get rid of the native yeasts is great and you did well with that. When to add the primary yeast is something you'll have to learn over time. Initial advice I got was to was until the next day. Eventually I've closed the gap to only about 6 hours after crushing. For my specific terroir (western North Carolina, USA) I've found that my native yeasts impart an undesirable aroma if I did not start my primary yeast sooner. Quickening my application helped a lot and also monitoring the pH and making adjustments to it post-fermentation would eliminate the undesired aromas (too alcoholic smelling). Another reason to get a good reliable pH meter. Trust your senses of taste and smell! You'll be drinking it and not submitting it as a case study to science and testing. Have fun!
Wow, thank you so much for your tips and experience - I really appreciate this. We all learn by experience and gaining other peoples knowledge by putting ones own experiences online is such a great way to get information such as your out there - so thank you. A good pH meter is definitely on my shopping list. Love the tips on the yeast and MLF process. Great advice on the SO2 too. Thank you Thank you Thank you. These are just the type of comments that I was hoping for. Cheers. A
Ive been watching with interest, as im getting to grips with MY little plot to be. Thanks for your updates. One thing about the clippers. If you have ever kept chickens or dogs, you might have come across a k9 nail clipper for dog and cat claws, chicken spikes and beaks? My point is that these are cheap, precision made and "locate" the roundness of whats to be cut, very well. They are spring loaded, and they might be perfect for those vines! Not the smaller cat type, but those made for dogs. What do you think? Cheers 🇬🇧
Hi there. That's a good suggestion - thank you. I will definitely take a look. After picking grapes for hours, anything that makes the job easier is worth looking at.
I’ve been avoiding the Youngs brand for a while now because they don’t give enough information - no idea what actual strain is in their “Super wine yeast“. You can get a good selection of yeast strains from do-it-at-home or Crossmyloof and see how it affects colour, flavour, acidity etc. I’ve used Lalvin 71B with my “reds” (elderberry, blackberry and damson) this year and they have turned out fantastic.
Hi there. Yes, I know what you mean. After adding the youngs yeast I went back to it after 24 hours, realising that it was too early to add the yeast when I did. So I added the Lalvin 71B and it seemed to work well. All fermented now, so hopefully on to the next stage.
I have 1 grape vine that i bought 7 years ago. I have never had more than 2 bunches of grapes on the vine, and they never seem to ripen 100%. ( South facing wall ). Name of grapevine is Autumn Royal and bought from a reputable company. I have done what it said on the leaflet. I am at a loss HELP. Bob.
Hi Bob. Thank you for your comment. Sorry to hear about your vine not doing what it is supposed to do. May be some folk here may be able to offer some further advise. If it were me and I was finding fruit was lacking my first suspicion would be the soil, or rather the nutrients in the soil. Without getting it analysed, the main nutrient for fruit is potassium for flowers/fruit. Perhaps try some potash around the roots. Are you getting flowers in spring or are they lacking too? If the vine looks a bit sorry for itself then I suspect Nitrogen would be a bit low but only give that in the spring (not over winter). Good luck though and if you have success then let us know what you did. Best of luck.
So technically, I'm about 1-2 years ahead of you, white only. TECHNICALLY, you should have culled all the Rondo grapes early in the season. The wine will likely taste all vegetally, if you get the same result as I did by harvesting 2 & 3 year old vines. YEAH, I did the same damn thing, lol... I haven't heard about the pectolase, gonna have to look into that next year, damnit. Well no, gonna buy some RIGHT NOW. Get a borosilicate flask and prep your Lalvin 1 or 2 days in advance! I don't really think you need a stirrer to start, just swish it around every time you walk by it... Oh, cover it with a bubbler... BONUS, you'll only need 1 packet per 50 US Gallons, or thereabouts! Just mix it with sugar and some ferm-aid substance or other to start, then give it 1/2 to 1 gallon of pre-harvested juice. I hand collect a few clusters for this and just squish/destem by gloved hand... (KSO4 the starter juice also, just a couple drops ) Do the KS04 in the big container, then dump in the yeast starter the next day, if it is bubbling like mad. Start 1 or 2 days early and you should be good. Do 2 or 3 yeast starter batches if you're worried! Smaller ones. ONE of them will go... You can always add them all, depending on your ferment location/temps. KEEP YOUR YEAST PACKETS IN THE FREEZER! In a good freezer. I've used 10 year old yeast just fine. LOVE your videos, as you are pretty damn much doing the same things as I am right now. Get those grapes into STAINLESS during ferment, no? YUCKY plastic. Or at least some nice blue barrels. I SAW that you have some!
Hi Robert Fantastic comments - thank you. Really appreciate the constructive points as I appreciate that I can always learn from folks who are treading the same patch. I like the idea of keeping yeast in the freezer - proof of the concept is that you are successfully using old yeast. I appreciate that the Rondo should have been culled as you say. I just couldn't resist trying them as the stems are such that there is no longer a risk of them succumbing to winter frosts, but you are right. Glad that you are doing ok and thank you for your support.
Another very informative video on the wine making process. Keep doing what what you are doing, your content is brilliant.
Thank you very much! That's very kind of you.
Part of the learning curve, do what you can with them for practice, use them to learn as much as you can.
Hi there. Yes, all a bit new, so I know I will make some mistakes. Every day a school day. 😁
@@mycountrylife810 I didn't actually expect that much of a harvest with the vines being so young, but you should end up with some decent product to experiment with, learn from.
This is great! Another recommendation is to conduct a cold soak at 40F or so for a day or two, prior to initiating fermentation; this will help bind water soluble compounds and color. There are yeast rehydration nutrients like GoFerm Protect which may help wake up the yeast better /faster, although it should work out just fine to toss them in and let them go at it! Nitrogen based yeast nutrients may also help like fermaid-o or fermaid-k (half at the start and half at 1/3 sugar depletion or 1-2 days after inoculation). I am excited to see how it comes out and it may surprise you !
Another thing to try next time may be to bleed off about 5% or 10% of the juice and use that in a small carboy to make a rosé; it concentrates the red juice in the main batch and you get an early drinking rosé to have while waiting for the red to come to maturation.
Always love your videos and it’s amazing to see how your vineyard came from a small not so desirable field into these kinds of yields! Keep at it and thanks for sharing your journey and experiences!!
Hi there. Thank you so much for your suggestions. I have seen that folks use nitrogen based yeast nutrients and I think I may try that in future. I like the idea of making some rose as you suggested, although I may have to see if the red comes out as I hope this year. I really hope for better yields next year that will give me some more flexibility for experimentation.
Really interesting as always. Very useful to me as I am just starting to experiment on a VERY small scale (personal only), also here in Herefordshire. I fully appreciate you're not suggesting your videos are 'how to'; it's just really good to see exactly what you do and when, and how things work out. Keep the great content coming, sir. 🙂
Glad it was helpful! Thank you for your comments. Hoping you are avoiding the rain that we've been having here in Herefordshire.
@@mycountrylife810 It's definitely been interesting lately hasn't it?!
Looking grape!
Your process looks good and we all do mistakes from which we can learn. Definitely get a HDPE food grade container for the fermentation
Hi there. Fingers crossed the process goes ok. All fermented now, so hopefully it is ok. Thanks for your support.
Another wonderful video. Thank you for keeping up with posting, I really enjoy learning about the goings on of your vineyard. I can empathise with the disappointment you expressed at the end as well as I’ve had similar yield issues but with the dreaded powdery mildew and on an albeit much smaller scale (I only have the one Bacchus vine in my garden). I just keep telling myself it has been a super challenging year for growing grapes in the uk this year with all the poor weather and as you say every day is a school day with all this. Really looking forward to your next video 😊
Hi there. Yes, it's been a very challenging year. I was at large commercial vineyard the other day and I took some solace in seeing that even they have had mould problems. I will have to try and find a solution, but Bacchus is particularly susceptible to mildews. It's a shame because it makes a really nice wine.
I have thoroughly enjoyed watching all your videos and this one is no exception.
Like you, I am attempting red wine for the first time from the limited vines we have here in Lithuania. Currently, just 20 litres bubling away.
I have though, been of the practice of adding the yeast starter culture approx 24hrs after the metabisulphite. The delay gives the sulphite a chance to oxidise and allow the SO2 level to go down, having done its job. Any earlier and it does the same job on the yeast culture that has just been added.
Good luck with yours, it is on a much more credible scale! I look forward to watching the next stages and to your white wine production.
Hi there. Well done on your wine too. I totally agree regarding the yeast. Waiting 24 hours after the metabisulphite is the way to go for the reasons you stated. Fingers crossed it works out OK.
Have you measured PH or TA? Cool climate grapes can be quite high in acids, and there are yeasts that will eat malic acid. The grapes I grow tend to be high in tartaric acid so I'm trying some calcium carbonate to knock out some of the acid before setting off fermentation.
Hi there. Ah, I was waiting for someone to mention pH and TA. You have found me out! The reason I haven't mentioned it yet, is to be absolutely honest, I don't have a method of accurately testing these. I did have a digital pH meter but I just don't think it is properly calibrated to give me any meaningful value. I appreciate that these two measurements are important and I will hopefully cover this in a future video.
I have found that fermentation hasn't been a problem, but malolactic fermentation is, I think, more sensitive to acidity and controlling this beforehand would be much better.
Thanks for the video again. I'm just finished my 2nd year of red grape harvesting (Cab Sav, Sangiovese, Chambourcin) and have 5 years working with my whites. Here are a few things I do that aren't necessarily what you should do, just my thoughts.
1. Sprinkling yeast vs rehydrating first then adding it to the must. I've done both ways. No scientific data but I believe the yeast gets to work sooner when I've rehydrated prior to adding to the must. It's not that difficult. Some warm water, some yeast nutrient (I use a product called Go-Ferm), the yeast, and time.
2. Consider adding a yeast energizer after about 1/3 or so of the sugar has been depleted from fermentation. Something like Fermaid K. Helps ensure the yeast completes the job and can help with stuck fermentations.
3. I've done MLF on my whites and my reds. It is a very tricky finicky process. It should be started BEFORE fermentation is done. Some folks say at around the 3/4 completion stage. Aside from seeing the decrease in cap density, you need to frequently check with hydrometer to tell. And MLF is a challenge to tell when it's done too. Test strips are unreliable at times and specialized equipment is costly. That being said, I've had mixed results with MLF and probably won't do it any more unless I have a high yield harvest and can separate some grapes for experimenting. Some MLF will occur naturally in the wine over time.
4. I saw your comments about pH. If I can recommend anything helpful, it would be to bite the bullet and get a GOOD pH meter. I struggled with less expensive 'pen' type testers for years. Reliability, calibration, probe issues. Finally broke down and got a Vinmetrica SC-200 meter and it's been a game changer. Solid reliability, no more guessing. Calibration is easy. The TA process is a bit of a challenge but you seem to enjoy the more science heavy aspects of wine making so you might love it. I have found that for the end product, TA testing and adjustments did not always do the trick for MY finished wine product and preferences. Taste buds and the old 'sniffer' are better tools!
5. Adding SO2 (potassium metabisulphite) to the crush to get rid of the native yeasts is great and you did well with that. When to add the primary yeast is something you'll have to learn over time. Initial advice I got was to was until the next day. Eventually I've closed the gap to only about 6 hours after crushing. For my specific terroir (western North Carolina, USA) I've found that my native yeasts impart an undesirable aroma if I did not start my primary yeast sooner. Quickening my application helped a lot and also monitoring the pH and making adjustments to it post-fermentation would eliminate the undesired aromas (too alcoholic smelling). Another reason to get a good reliable pH meter.
Trust your senses of taste and smell! You'll be drinking it and not submitting it as a case study to science and testing. Have fun!
Wow, thank you so much for your tips and experience - I really appreciate this. We all learn by experience and gaining other peoples knowledge by putting ones own experiences online is such a great way to get information such as your out there - so thank you.
A good pH meter is definitely on my shopping list. Love the tips on the yeast and MLF process. Great advice on the SO2 too. Thank you Thank you Thank you. These are just the type of comments that I was hoping for. Cheers. A
Ive been watching with interest, as im getting to grips with MY little plot to be. Thanks for your updates.
One thing about the clippers. If you have ever kept chickens or dogs, you might have come across a k9 nail clipper for dog and cat claws, chicken spikes and beaks?
My point is that these are cheap, precision made and "locate" the roundness of whats to be cut, very well. They are spring loaded, and they might be perfect for those vines!
Not the smaller cat type, but those made for dogs.
What do you think?
Cheers 🇬🇧
Hi there.
That's a good suggestion - thank you. I will definitely take a look. After picking grapes for hours, anything that makes the job easier is worth looking at.
Really interesting video
Thank you. Much appreciated.
I’ve been avoiding the Youngs brand for a while now because they don’t give enough information - no idea what actual strain is in their “Super wine yeast“. You can get a good selection of yeast strains from do-it-at-home or Crossmyloof and see how it affects colour, flavour, acidity etc. I’ve used Lalvin 71B with my “reds” (elderberry, blackberry and damson) this year and they have turned out fantastic.
Hi there. Yes, I know what you mean. After adding the youngs yeast I went back to it after 24 hours, realising that it was too early to add the yeast when I did. So I added the Lalvin 71B and it seemed to work well. All fermented now, so hopefully on to the next stage.
I have 1 grape vine that i bought 7 years ago. I have never had more than 2 bunches of grapes on the vine, and they never seem to ripen 100%. ( South facing wall ). Name of grapevine is Autumn Royal and bought from a reputable company. I have done what it said on the leaflet. I am at a loss HELP. Bob.
Hi Bob. Thank you for your comment. Sorry to hear about your vine not doing what it is supposed to do. May be some folk here may be able to offer some further advise. If it were me and I was finding fruit was lacking my first suspicion would be the soil, or rather the nutrients in the soil. Without getting it analysed, the main nutrient for fruit is potassium for flowers/fruit. Perhaps try some potash around the roots. Are you getting flowers in spring or are they lacking too? If the vine looks a bit sorry for itself then I suspect Nitrogen would be a bit low but only give that in the spring (not over winter). Good luck though and if you have success then let us know what you did. Best of luck.
Thank you very much for your reply. I will try your recommendation next spring. Bob.
So technically, I'm about 1-2 years ahead of you, white only.
TECHNICALLY, you should have culled all the Rondo grapes early in the season.
The wine will likely taste all vegetally, if you get the same result as I did by harvesting 2 & 3 year old vines.
YEAH, I did the same damn thing, lol...
I haven't heard about the pectolase, gonna have to look into that next year, damnit. Well no, gonna buy some RIGHT NOW.
Get a borosilicate flask and prep your Lalvin 1 or 2 days in advance! I don't really think you need a stirrer to start, just swish it around every time you walk by it...
Oh, cover it with a bubbler...
BONUS, you'll only need 1 packet per 50 US Gallons, or thereabouts!
Just mix it with sugar and some ferm-aid substance or other to start, then give it 1/2 to 1 gallon of pre-harvested juice. I hand collect a few clusters for this and just squish/destem by gloved hand...
(KSO4 the starter juice also, just a couple drops )
Do the KS04 in the big container, then dump in the yeast starter the next day, if it is bubbling like mad.
Start 1 or 2 days early and you should be good.
Do 2 or 3 yeast starter batches if you're worried! Smaller ones. ONE of them will go...
You can always add them all, depending on your ferment location/temps.
KEEP YOUR YEAST PACKETS IN THE FREEZER! In a good freezer. I've used 10 year old yeast just fine.
LOVE your videos, as you are pretty damn much doing the same things as I am right now.
Get those grapes into STAINLESS during ferment, no?
YUCKY plastic.
Or at least some nice blue barrels. I SAW that you have some!
Hi Robert
Fantastic comments - thank you. Really appreciate the constructive points as I appreciate that I can always learn from folks who are treading the same patch. I like the idea of keeping yeast in the freezer - proof of the concept is that you are successfully using old yeast.
I appreciate that the Rondo should have been culled as you say. I just couldn't resist trying them as the stems are such that there is no longer a risk of them succumbing to winter frosts, but you are right.
Glad that you are doing ok and thank you for your support.