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You're so industrious Sir Tim. I admire your effort to make this video. It's so interesting.
Thanks Tim, enjoyed the video...That grape ‘cake’ has a better use than compost.....distill it to grappa 👍👍
I know nothing of wine making. One of my FB friends is the boss of a big wine company. So it’s good to see the process.
Awesome stuff mate can’t wait to see the end product mate
The roos got into our cake. Semillon cake was slimy stuff, grapes are thin skinned so harder to burst in the press, strangely enough.
Great teaching Tim
Great video Tim, thanks. Can I ask where you got your fermenting pot from please?
artisansbottega.com.au/
Roughly how many litres did you end up with? Is oxidation an issue when transferring the wine while pressing, or not since it’s still technically fermenting?
So you would be the one who trys to get people to take a bite out of a fresh picked olive and laughs their ass off .
But they’re really tasty…. Here, have one….
You're so industrious Sir Tim. I admire your effort to make this video. It's so interesting.
Thanks Tim, enjoyed the video...
That grape ‘cake’ has a better use than compost.....distill it to grappa 👍👍
I know nothing of wine making. One of my FB friends is the boss of a big wine company. So it’s good to see the process.
Awesome stuff mate can’t wait to see the end product mate
The roos got into our cake. Semillon cake was slimy stuff, grapes are thin skinned so harder to burst in the press, strangely enough.
Great teaching Tim
Great video Tim, thanks. Can I ask where you got your fermenting pot from please?
artisansbottega.com.au/
Roughly how many litres did you end up with? Is oxidation an issue when transferring the wine while pressing, or not since it’s still technically fermenting?
So you would be the one who trys to get people to take a bite out of a fresh picked olive and laughs their ass off .
But they’re really tasty…. Here, have one….
But they’re really tasty…. Here, have one….