These Winemaking Projects are Keeping Me on My Toes
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- Опубліковано 14 лип 2024
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In this video, we are discussing upcoming projects on the Home Winemaking Channel. This includes a large batch of Merlot and Petit Verdot, a Wild Fermentation or Natural Fermentation, a Homemade Dolly for the new Wine Press, several white wines, including Riesling, Traminette, and Alvarinho, a Mead Project and a Pyment Project, not to mention stuff going in the in the vineyard with the Merlot, Cabernet Franc, Blaufrankisch, and Cabernet Sauvignon. The new wine press is a #40 wine press from Label Peelers. - Наука та технологія
I'd love to see you try a fortified wine. Maybe a ruby port style.
Let's see more on that spontaneous ferment!!!
The wild fermentation project is definitely an interesting one to follow, especially if you were able to get lab results done to find out what bugs controlled fermentation.
I'm learning and enjoying everything you're doing thanks!!!
The vine leaves in your videos look very healthy and free of disease, particularly for this late in the year. Perhaps a video on implementing & timing a spraying program for both disease and pests would interest those of us growing our wines. I personally find disease and insect suppression to be the most challenging part of this entire process over here in southeast PA.
I was so thinking that I and I'm sure plenty of others that watch your channel would totaly watch anything you do while wine making Uncut and Unedited, don't be afraid to post some content that contains you just messing around in your wine room or workshop. I cant speak for all but I would watch for sure you and I have a very common interest in wine plus woodworking,plumbing,automotive repair,crafts,hunting,guns you name it I find an interest in learning about how others do it.. as always love your channel.
I am a Mead Guy and look at your Wine videos from this perspective. It would be very nice to see it the other way round. Honey fermentation can get very tricky because of the lack of nutrients for yeast. I would love to see your approach on that.
Greetings from Germany.
I would enjoy watching just about anything you do while your ton of grapes go through the processes, also I built a wine rack just like the ones you make and love it, I'm in need of another as well, im thinking of a slightly different design to make it a fun build maybe incorporating grape vines tightly interwoven around it for decor idk, but would love to see how you do the next one. as always love your channel..
Never heard of pyment before, thank you, and I'd love to see some different takes on apple wine too.
Looking forward to the videos!
I’m a bit late to the party here, but another basement/wine cellar walkthrough would be cool. Would love to see you go over your various wines that you have in your racks and the medals/prizes you have hanging from them.
thanks for showing your setups and running projects. I am following your channel from Europe-Slovakia. it seems the climate is somehow similar to your region. this year I processed 350kg (700lbs?) of st. laurent, it has been 14 days on skins, considering pressing tomorrow, but there is still a formation of cap...
have done 2 carboys of green veltliner (not sure of english name), after some troubles starting the fermentation (probably overdone it with SO2) it is now bubbling happily.
have a good season, good luck!
I'm interested in the mead.
Super excited about the mead projects! I'm a mead maker myself and have found your channel to be an invaluable resource even though the focus is wine. I can only imagine how much more insightful it will be when actually doing mead!
How about a tutorial on making sparkling wine via methods champenoise!!!
Awesome channel. We grow muscadine grapes here on my farm and just started my 2nd batch of wine. Thanks so much for all the knowledge you share. Cant wait to see the mead videos
Running out of room for wine? Sounds like a reason to party. Cheerz.
I'd love to see some country wine projects - ie Pear / Prickly Pear Wine / different fruits & adapting to make a good brew out of the results.
I'm from Alberta Canada and every year an importer in Calgary brings in some Lodi/ Delta packers grapes. I've been using their reds (Cabernet, Syrah, Merlot, Alicante) for about the past 4 years and while the wines are "passable" they are very light in body, color and really lacking character. I've made concentrate kit wines that are easily as good if not better. I've really upped my game with the Lodi wines in terms of monitoring and adjusting acids, So2, sugars etc. and have been taking many tips from you, and tend to follow the "More Wine" company's guide book and use many of their yeasts, tips, and additives. As an idea for a future videos, I wonder if there are more tips/ tricks you could offer to make wines comparable to those you buy for say $15 a bottle. I'm almost ready to give up my quest to make better wines with grapes and just go back to kits. Thanks.
Hi Rick - Thanks for taking our suggestions. In most of your videos you talk "parts per million". Can you convert to teaspoon and tablespoon measures in your discussions or provide a conversion table that speak to it?
Have you tried whole bunch fermentation (carbonic fermentation) ?
We would love to see a small batch of it this season and a video about it
Really excited to see your meads and pyment! I always wish I could get my hands on malbec grapes and make a pyment with it
Very interested in the mead making. I use staggered nutrient additions. Lots of stirring. Just did a Vermont Ale Farmhouse ferment with homegrown cascade hops. Funky, a little sour and surprisingly nice.
I’m aging my Pinot Grigio sur lie right now, would love to see your techniques for that - I have mine currently on a dolly and I spin it to keep the Lee’s in circulation. If you ever want to visit and swap bottles/do a tasting I’m just outside Philly :)
Just started mead making a few months ago but I enjoy it. Since it’s fall how about a carmal green apple bochet? Or a pumpkin spiced mead? I’m making a strawberry mead atm. And about to make an s’mores flavored mead which will have flavors added to it for gram cracker and marshmallow and we will add coco nibs. You could also do a bragot of some kind. There is so much you can do with mead. I know feywood mead is doing a Oakes barrel aged Chardonnay payment. I can’t wait to see how that turns out. You could try a dry payment with chocolate malt and either vanilla and or cinnamon. The possibilities are endless. If you need ideas check out, man maid mead, citysteading brews, feywood mead, and doing the most. They have whole channels dedicated to just mead. They have a lot of interesting ideas. A spiced mead or a mulled mead might be good as well. But I love all things mead so I vote for that
Thanks for the suggestions! It seems like the world of mead is basically limitless.
Yeah just about. It’s not as complicated as wine or beer making but there’s so much you can do.
The only style of mead I have not made yet is a pyment. I want to make one but I can not quite figure out what type of pyment I want to make. I'm looking forward to see you make one for the time being.
Can't wait to you see you make mead!
I would like to see more on the pyment as well as how you go about purchasing grapes from places like Lodi.
2nd year winemaker - using 100% musts and zero additives. Less long term storage but easy to replicate year after year and always have a drinkable, enjoyable finished product.
Learning a lot from your videos, have you ever gone this route from grape or must? No additives whatsoever?
For the traditional mead, I’d say try to pitch a fun Kveik strain yeast and ferment it a bit hot if you can
Interesting as always. Like your bird netting. Wish I could cover my apple trees, birds going fruit to fruit sampling testing for ripeness.
Interested in seeing the mead video!
I would love to see a mead video!
I wouldn't mind seeing a bit more about oaking - chips vs cubes vs spirals etc. How long, different types etc. I have about 12 gallons of 75% cab and 25% Petite Sirah going right now. Just ended fermentation. .994 Learned a LOT from this channel and this was the first time doing a red from grapes. I have a ton of experience with mead making but this is the first for wine from grapes. I also have a 6 gallon batch of Sauvignon Blanc going as well. Great channel.
Would like to see you touch on muscadine along with some fruit wines for those of us located in the southeast as we are limited in what grows well down here
I been making wine for over 30 years with being with my nonno and we never used sulfites or yeast and it never went or was there any risk. The best wine was made natural!! Its always Amazing wine and always went to zero also. Not until the 70s was yeast used
Great video. Nice volume! Any reason you did not consider a bladder press? You'll be pressing a large volume and it is significantly faster and easier. I think you are wise to keep the natural ferment to a small portion of your main fermentation. What yeast are you using for the rest of it?
Great projects are coming. I am really looking for to see how the mead wine blend will be. I loved your riesling how they looked after hyperoxidation, great job. While your telling abour the preserving ester by let the carboy sit in the cold, isnt it quite hard to manage? I meam how long you let the carboys in the cold water and changing the ice bottles etc. And also, is there way to measure that changes in fruitness or esters during the fermantation, rather than smell and taste i mean more quantitative. Chromotography, could be a kind of solution but not in homewinemaking, isnt it:)
How do you add sulfites to finished wine? Do you need to rack it or can you just srir it in?
Nice work! Definitely interested in tracking the spontaneous fermentation. I live in the Willamette valley in Oregon and have access to some great Pinot grapes. I have a couple hundred pounds fermenting now but have been nervous about spontaneous fermentations. Anyway, your content has been my reference this year. 6 gallons of hood strawberry and 6 gallons of lapins cherry this past summer and now the Pinot. Super fun after 30 years of homebrewing beer. Thanks and keep it coming. 👍
Thanks! If there is sediment/lees, I will prepare a new carboy, dissolve the appropriate amount sulfite with a small bit of water or wine, pour into the carboy, then rack into it. If you are not bottling anytime soon an there is very little sediment, then you can just mix it in. Normally the wine doesn't need sulfited unless it is being racked and exposed to oxygen. I normally hit it hard at that first SO2 dose after MLF or alcoholic fermentation so it carries it through most of aging.
@@TheHomeWinemakingChannel thanks! Yeah, just looking to dose it post MLF.
2000 lbs of grapes. You will be busy. Good video
Do a champagne style wine, its great fun!
Would you use malolactic bacteria on a juice wine kit ?
Can you tell something about barrel aging wine in small barrels of 20 or 10 liters and since you have so many wines right now going on so may be you can age some in 10, 20 and 30 litre barrels and compare the difference between the barrels
maybe some videos on more country wines, or some ciders made with fruit and not juice concentrate. Also I'd love to hear your opinion on the AromaLoc device and how one could try and emulate something similar at home if possible.
Awesome. I've got a few country wines liked up for the off season so stay tuned there. I recently heard about the Aromaloc and don't have an at home hack yet. My best advice it to use one of the H2S free yeast (Renaissance or Sensy) and ferment cool at 55-58F where you are just crazy loaded with those fruity esters. Bottle within about 6 months and drink within two years. Even if you recapture the esters they are still very volatile and can blow off at room temperature in a short period.
@@TheHomeWinemakingChannel Have you played around with using different sugars for chaptalization? I've read a paper for beer brewing and they found that mannose sugars led to less ester formation. I'd be curious to see what would happen if you use pure fructose for fermentation
How familiar are you with the use of chitosan for microbial control and oxidation protection?
I have used it as a fining agent in my early days but not as a means of preventing microbial spoilage. I normally find fining agents to take out more than I want from the wine and don't use them unless absolutely necessary (basically never anymore). Most wines will clear up if given enough time and if pectic enzyme was used before fermentation. It is interesting though, especially if you were trying to use very little SO2. If you had frequent Brett issues it might be worth a try.
Beekeeper here saying mead please. Also has anyone had mead moonshine?
Hi! I have what I believe is a slight issue with my wine currently. I accidentally used the wrong target value for free SO2 in my calculator and over sulfites about 25 gallons of Frontenac (roughly double the amount necessary). It's in malolactic fermentation right now, and I know some of that will go away before bottling. Other than too much sulfite in my red wine... are there any other issues I might have?
It will be fine. SO2 will bind up pretty readily and if you were to measure it again, I'm sure it would be much much lower than what you added. The real concern would be if it were to actually go through MLF. If it seems to be, then it is likely that your free SO2 is already below about 10 or 15ppm.
@@TheHomeWinemakingChannel ... Yes. my free SO2 was at ~4 before the addition of more PMS.
Hi, do you have some grapes for sale? Looking to purchase about a ton (2000 lbs) of grapes 🍇
I'm 5 days on into the ferment. The gravity is 0.998-1.000. The cap is still rising somewhat. Should I press now, or can it go to 0.995. This is my first wine from real grapes, and I'm a little uncertain still. Thanks.
Yes you can let it go. "Dry" is usually closer to .994-.996. I normally will start to limit air as things really slow down towards the end.
@@TheHomeWinemakingChannel Thank's for the reply. I punched it down this afternoon and will let it go a little more. Thanks for the timely reply. Cheers!
@@TheHomeWinemakingChannel One more question. While I'm waiting for the ferment to finish, should I be concerned with stirring up the gross lees on the bottom. I haven't punched the cap since early afternoon yesterday, so would a gentle stir be recommended every 24 hours, or not. Thanks.
Are you planning on selling any? Would be keen to taste the difference of what I make compared to your grapes in the states
One would assume not as to sell legally requires licensing on federal and state levels which is not cheap.
@@jerz9796 Ah yeah true, well maybe a competition where samples are sent free of charge (therefore no license required?)
Pittsburgh Native here. Where did you get your grapes from?
I get a lot from consumer fresh winemakers in the strip. If you are ordering big volumes you can cut out the middle man and work with delta packaging.
Can you make antural wine ?
I’m some of your videos I can see some medals. Are those medals for a wine you made?
Thanks. Yes those are winemaking medals from local and AWS competitions that I had entered my wines into.
@@TheHomeWinemakingChannel congrats. Make a video about the contest you have won, and how to participate in those contest.
Hello,
Are you planning to sell some wine?
Not anytime soon. In the US it is pretty heavily regulated and would require me to become a "limited winery". Even at that, I be unable to sell across state borders without additional headaches.
Thanks for quick response!
That's bummer, i would love to buy some wine from you!
May I ask you for one more question about MLF.
Just finished primary fermentation in my sangiovese wine and I used EC1118. After primary fermentation i added malolactic culture but unfortunately malolactic fermentation didn't happen. It's 15 % of alcohol and pH 3.54. Can u please explain what reasons can stop MLF? Maybe SO2 is high?
Thank you.
@@engop406 Hi Engo. High alcohol, low pH, low temperature, or high free SO2 can inhibit MLF. If you didn't add SO2 at the time of pressing, it is probably not that. It is more likely it is the high alcohol. The pH is low enough to cause a little trouble starting but really in a very good place for before MLF. It still may go later. Normally they will eventually start if the temp is sustained a little above room temp. The old saying is that the best way to start stuck malolactic fermentation is to bottle the wine.... Then it will find a way to start and blow your corks.
Awesome. Thanks!
Always excited to see your new videos!
1st Comment!