Larry, I always wondered how difficult it was to do wine from grapes vs a kit. Would love to hear more from you on the experience, challenges, tricks, etc. Like how long did it take, are you fermenting in 3 buckets, etc, etc. Wishing for a longer video next time! Cheers!
I'm going thru your wine videos. Like I said on another video comment. I'm into this too. Purchased a bunch of wine making equipment last year. Had done it before about 1995 but eventually got rid of my stuff after having to move. Last year got the itch again and dropped a load of money on equipment to get back into it. Thanks for the tips
Well produced video. This year you should try some of the new/old methods for adding complexity, like whole custer fermentation. Add 25-50% of the grapes in whole clusters to your must (best to leave the smaller, looser custers whole and de-stem the larger more compact clusters). The concept is to allow hundreds of individual fermentations to take place inside the unbroken berrys, allowing a greater variety of flavors and textures to develop in the wine. You could also try a batch with a "cold soak," before fermentation. Put your must and whole berry combination in your kegerator at 45 degrees and let the skins soak in the juice for 2-7 days to maximize extraction. Then try a "cuvee savage" with no commercial yeast, only the wild yeast that is on the grapes and no nutrient added. It would be interesting to taste the same grapes treated with different methods.
I'm an experienced homebrewer and have been wanting to get into winemaking for quite some time now. Was wondering how long a recipe like this is expected to take before being drinkable and where you were able to procure the grapes from. Thanks in advance!
Larry, I always wondered how difficult it was to do wine from grapes vs a kit. Would love to hear more from you on the experience, challenges, tricks, etc. Like how long did it take, are you fermenting in 3 buckets, etc, etc. Wishing for a longer video next time! Cheers!
I'm going thru your wine videos. Like I said on another video comment. I'm into this too. Purchased a bunch of wine making equipment last year. Had done it before about 1995 but eventually got rid of my stuff after having to move. Last year got the itch again and dropped a load of money on equipment to get back into it. Thanks for the tips
Well produced video. This year you should try some of the new/old methods for adding complexity, like whole custer fermentation. Add 25-50% of the grapes in whole clusters to your must (best to leave the smaller, looser custers whole and de-stem the larger more compact clusters). The concept is to allow hundreds of individual fermentations to take place inside the unbroken berrys, allowing a greater variety of flavors and textures to develop in the wine. You could also try a batch with a "cold soak," before fermentation. Put your must and whole berry combination in your kegerator at 45 degrees and let the skins soak in the juice for 2-7 days to maximize extraction. Then try a "cuvee savage" with no commercial yeast, only the wild yeast that is on the grapes and no nutrient added. It would be interesting to taste the same grapes treated with different methods.
i use to destem by hand until i got smart and spent $600.00 for a destemer which i love. saves me a ton of time
I'm an experienced homebrewer and have been wanting to get into winemaking for quite some time now. Was wondering how long a recipe like this is expected to take before being drinkable and where you were able to procure the grapes from. Thanks in advance!
Hello Larry, first great video! Where did you get your grapes from?
when you let it ferment in the bucket for 2-7 days do you cover it with a lid or anything?
BEER-N-BBQ by Larry thanks love your vids all your set ups remind me of stuff my best friend tries to do
Nice video! Do you recommend wash the grapes before? To take any fungicides residues?
WHY 😂😂😂😂DID U WASH THE BUCKET!!!
Where did you order the grapes from?
بیست
Did you wash your hands ?? yucksss
He's a DIYer. He uses a re-purposed crash-test dummy, that excrete san-solution onto their mechanical limbs.