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The 6.5 gallon glass carboy is now between $60 and 70 dollars as of February 2023.

Can a wine production room be as small as 10 by 10 feet or less, or does it need to be bigger?

I use glass marbles to get my level up when required.

thank you for the information!

I am currently 3 weeks into secondary fermentation and making red wine from Sabrevois grapes. My SG was 1.02 after 7 day primary fermentation. I added sugar prior to secondary and siphoned into carboy avoiding the solids that settled at the bottom of my bucket (I was following a different website video and thought this was the way to do it). My Air lock bubbles at a rate of about 1 bubble/minute (it never bubbled rapidly). I assume I left most of the yeast out of the wine, when I siphoned. Question: Do you think my grape juice/sugar mix can still turn in to wine? Albeit at a slower rate....

why on earth would you sir up the gunk on the bottom.....isn't the purpose to rack the juice off of the settled gunk?

Great tutorial....Thank you!

Enjoying your music.

I’m 73, and I bought a kit, and I’m so green, I didn’t know where to start, or what things were, there was no instructions for the kit, I watched probably a dozen videos and no one started where you have, thank you I’ve learned a lot, 🇺🇸🇺🇸🇺🇸%

Is there a book for all this

Thank you so much, I watch this every year before I begin my wine making

What is the role of the potassium sorbet

Cleaning and stabilising or do you mean sterilising lol lazy man way is the smart way to de gas

Sanitiser, not "sterilizer". Huge difference.

Please send me a list of all the equipment I will need to make and bottle my own wine. I would appreciate it very much. Thank you.

Please send me a list of all the equipment I will need to make and bottle my own wine. I would appreciate this very much. Thank you.

It feels like my birthday! I actually get to see the sweetner they use for probably..........everything in the world...stay woke!

I ordered Lodi Ranch 11 cabernet sauvignon California from Winexpert for $179, from their label information it added 10 wt% sugar in this juice, but California state prohibits chaptalization. I will not buy any from this company.

where did you learn it or from trial and error?

So to find out if I am gonna flop or not. I dont have to be over expensive

Ernie , I been enjoying your videos thank you . I’m wondering do I need to fill my stainless steel carboy for aging before racking into bottles ? I have a nice air tight 7.5 gallon with air lock ? Your judgment would be helpful.

Mr Hyde , I’ve got a7.5 gal stainless steel conical fermentation tank . can I use it for my secondary fermentation. ? And it would have to be filled to the top ? Might not have been my best purchase, I wanted high quality equipment.any advice would be great

Thank you sir ! I’ve watched videos that left me more confused than when I started. Your video is so clear we thank you.👍

Just finished watching your series and reading comments etc. Really hope your shoulders healed well and you've managed to get back to the winemaking. Great, informative series - well worth a watch ! Keep well and happy brewing/winemaking.

Hi again Ernie. Still enjoying the series - nothing wrong with stressing sanitization! It's important in all brewing etc. I make Beer and Meads too and can't be over emphasized! Good to mention various products too.

Like I've said before - I'm a reasonably experienced winemaker - both kits and various fruit wines etc. However it's always good to see good technique and I'm very much enjoying the series to date. Many thanks.

Great well presented technique and advice - always something to learn!

Nice demo - well explained with lots of good tips and advice etc.

Great introduction video. I have been making wine for some time but always good to get back to the basics at times.

When you store it after your first rack do you put a cork in it or do you put a airlock?

Well explained, thank you..

Hi there, loved the series. I found them inspiring. What I didn’t see you do though was adding the sweetener that came with the kit? Cheers, David

"thanks to covid19". ernie just gave me an idea to a new hobby!🤔 knock knock amazon! can a regular 70%alcohol be used as sanitizer?

Very informative, thank you.

Very well-made videos!

A simple and clear explanation of the process. I could visualize what is said.

I love your Wine Cellar ! Nice and clean, very organized. You are very well informed and thank you for taking the time to teach others like me.

Very good information! Thank you.

Good wine video buddy

Very informative ernie... great video

Thank you for posting these videos :)

Very clear and precise explanation of the subject in hand

If I start making my own wine, how long does it take to become as shaky as the guy in the video?

Im not sure i agree with the whole if mold is present throw it away, you could soak the bottle overnight and then brush the bottle and use a sanitizing agent? I cant find any info that mold is absorbed into the glass? Nice videos.

I'm making wine for the first time, and I'm trying to figure out how much and how often to use the Potassium Metabisulphite. The sulphite I have says to use 1/4 tsp for 6 gallon to kill wild yeast, but it doesn't say anything else. I see that you have a container there that says 1/8 tsp per gallon of wine. Is this correct, and at what stages to I use it? I am currently on my secondary ferment and the gravity is at 0.994. It's a Shiraz BTW. Thanks!

Save your money on store bought wine and use sterilized marbles to fill the carboy. I want to taste my own wine, not a combination of mine and someone elses!

Thanks for the guidance . I thought oxygen was needed for primary fermentation so that the primary fermenter was to be covered with a cloth and sealed by a rubber band. Secondary fermentation uses the air lock to keep the oxygen out thereafter. Is it ok to keep oxygen out entirely, except for the initial oxygen in the mixture, during primary fermentation?

Exelent series I watch all the episodes very informative, I will order my kit today can't wait to start. Thank you!

We got it!

Ok! Enough about sanitizing. Let's make wine for god sake.