It's interesting seeing the difference between rules for aging wine at this stage vs bottle aging. I teach my viewers about bottle aging, but this is a completely different stage of the wines life. Great stuff, as always!
Thanks, I agree! This is one of those videos where I really fill in a lot of gaps but it is not search engine friendly at all really compared to some of the more straight forward videos.
One of my friends has 2 acres of different grapes and since Covid he's had to fast track himself on learning more about the process since he's had to take on the responsibility himself. I turned him on to this channel and he's learned so much so just a big thank you from me and my friend. Great stuff as I'm sure you know. I do have a questions about sulfites. I'm in the bulk ageing phase as I just completed 3 weeks of cold stabilization of my Pinot Noir Rose. I'm getting conflicting statements on how much potassium metabisulfite to actually use. One of my local suppliers has said 1/4 teaspoon per gallon and others say 1/4 teaspoon per 6 gallons so I'm not wanting to under or over sulfite this batch. What do you recommend the actual measurement be for 6 gallons? Thanks again and if you have the chance to answer, where did you learn all this from?
Thank you for the great feedback! I have a pretty in depth sulfite article on my website (smartwinemaking.com). If you get a chance, check that out since it can be a bit of a complicated topic. If you are just ballparking, 1/4tsp to 6 gallons is a good addition. That works out to about 50ppm free SO2. Most of my knowledge comes from winemaking books, winemakers and trial and error with my own little wine projects. I try to buy and read every Winemaking book I can. Eventually everything starts to click and make sense.
@@TheHomeWinemakingChannel Awesome. Thanks again. In one of your videos I see what appears to be awards hanging off the wine rack. Have you won awards? If so please let us know what they are. Out of all the channels here on YT yours is by far the best and most informative.
You are welcome! The awards are from AWS wine competitions as well as local wine competitions. I try to bridge the gap between home Winemaking and professional winemaking. I have also found it difficult to find sound Winemaking advice on youtube which is a lot of my motivation for the channel.
My grandfather made his own wine he aged and stored in kegs. He passed recently and we want to bottle the remaining wine so we can have on holidays in the future and remember him. I know nothing about this but have been trying to research and watch videos. I have corks and a corking machine but I’m concerned the wine won’t age properly if these are the only steps I take. Are there other things I need to do in addition to preserve the wine we have left? Thanks!
Great presentations. I am making my first batch from grapes that grew in our yard. The grapes did meet your definition of wine grapes and the primary fermentation went well. I was wondering if you know anything about making Pisco . Pisco is distillate made from grapes. Please let me know if you do.
Thanks! The vines are doing great actually. Lost a lot of buds but had enough to make all the canes I need. Installed the micro sprinkler system this morning which will be especially helpful for a frost but I can also use for some fertigation or in the event that we would ever get a really bad dry spell here. We've had more issues with too much rain over the last couple years but this year looks great so far.
Timely post. The only thing that I do differently: Bench trials with oak. I added my oak chips to 1 gl trials and tasted over several weeks starting in May to a smaller batch until I got what I wanted. Then I added my oak chips to the rest of the batch a few weeks ago. Also working on a sherry-style wine using oranges and raisins. I made a small 2 gl. batch last year. It aged under a flor and recieved rave reviews. Was miraculously able to re-create into a 5 gl. batch and have it aging under flor right now. Honey and toasted almond goodness. Do you have a distillation license? There's been times when I've thought it would be helpful, but no idea how it actually works. Be well out there.
Nice comment! I would be very careful with the flor yeast and maybe intentionally keep it in a separate area than you normally do your wines, just to reduce the risk of airborne flor ever getting in a wine. Bench trials are always a great idea! I will often split a batch of wine and intentionally over oak one half and under oak the other. Then you can blend the two together at just the right ratio to dial it in perfect. I do not have a distillation license, but I can tell you that a wine that got VA will make a brandy with no hint of VA whatsoever. And a very good brandy since the grapes are likely much higher quality than what is normally used. Can't tell you how I know this... lol.
@@TheHomeWinemakingChannel Dealing with VA creatively is a good project for next year.... You make a valid point with the flor. I was thinking about where it should live. I got so far as marking the carboy - the bonbon - so that it's dedicated to that particular style. Thanks! Love the channel, and I come back often for quick technical tips. :-)
Thank you for the videos! I’m new to wine making and I am thinking about bulking aging the Pinot noir we are making- should I transfer to a new carboy after the clearing stage or just let sit in the same one? Thank you!
You mention top off. If you are in the second fermentation and emptied a gallon from the first fermentation, In order to top off, Do you add warm water?
I always top off with a similar wine if I can. This can be a store bought bottle, a bottle from a previous batch, or the holy grail is if you have wine in a keg to top up with. For a white wine, you can generally top up with a little water as long as it is a very small percentage of the total volume. Some wines like concord are generally better with up to 20% water to cut the over the top welch's flavor.
Is it a little rubbery or even burnt rubbery? It could be mercaptan which is very common if the fermentation goes a little reductive (hydrogen sulfide/rotton egg smell). This is the opposite of oxidation and occurs when the fermentation is starved of oxygen or nitrogen (yeast nutrient).
It could be pyrazine which sometimes hides well until the wine starts to round out. Sometimes comes off like bell pepper but can also be a little like asparagus. If that is what it is, a little tannin can help but time is going to be the best option. Usually pyrazine detectability peaks about a year and becomes very subtle if not undetectable at about three years. I think the SO2 addition when bottling can temporarily bind up some things that were covering up the pyrazine.
The Home Winemaking Channel hm... thanks! If this is what it is then nothing can be done as of now.... just wait. If it doesn’t improve over time..... I will just put in into the still.
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It's interesting seeing the difference between rules for aging wine at this stage vs bottle aging. I teach my viewers about bottle aging, but this is a completely different stage of the wines life. Great stuff, as always!
Thank you!
There are some great little tips in this video
Thanks, I agree! This is one of those videos where I really fill in a lot of gaps but it is not search engine friendly at all really compared to some of the more straight forward videos.
Been procrastinating with a couple batches this week...
One of my friends has 2 acres of different grapes and since Covid he's had to fast track himself on learning more about the process since he's had to take on the responsibility himself. I turned him on to this channel and he's learned so much so just a big thank you from me and my friend. Great stuff as I'm sure you know. I do have a questions about sulfites. I'm in the bulk ageing phase as I just completed 3 weeks of cold stabilization of my Pinot Noir Rose. I'm getting conflicting statements on how much potassium metabisulfite to actually use. One of my local suppliers has said 1/4 teaspoon per gallon and others say 1/4 teaspoon per 6 gallons so I'm not wanting to under or over sulfite this batch. What do you recommend the actual measurement be for 6 gallons? Thanks again and if you have the chance to answer, where did you learn all this from?
Thank you for the great feedback! I have a pretty in depth sulfite article on my website (smartwinemaking.com). If you get a chance, check that out since it can be a bit of a complicated topic. If you are just ballparking, 1/4tsp to 6 gallons is a good addition. That works out to about 50ppm free SO2. Most of my knowledge comes from winemaking books, winemakers and trial and error with my own little wine projects. I try to buy and read every Winemaking book I can. Eventually everything starts to click and make sense.
@@TheHomeWinemakingChannel Awesome. Thanks again. In one of your videos I see what appears to be awards hanging off the wine rack. Have you won awards? If so please let us know what they are. Out of all the channels here on YT yours is by far the best and most informative.
You are welcome! The awards are from AWS wine competitions as well as local wine competitions. I try to bridge the gap between home Winemaking and professional winemaking. I have also found it difficult to find sound Winemaking advice on youtube which is a lot of my motivation for the channel.
@@TheHomeWinemakingChannel Well, you nailed it. Thanks again for all of it. You're the reason my friends and family like my wine. :)
My grandfather made his own wine he aged and stored in kegs. He passed recently and we want to bottle the remaining wine so we can have on holidays in the future and remember him. I know nothing about this but have been trying to research and watch videos. I have corks and a corking machine but I’m concerned the wine won’t age properly if these are the only steps I take. Are there other things I need to do in addition to preserve the wine we have left? Thanks!
That's awesome of you to do that in remembrance of your grandfather!
Great presentations. I am making my first batch from grapes that grew in our yard. The grapes did meet your definition of wine grapes and the primary fermentation went well. I was wondering if you know anything about making Pisco . Pisco is distillate made from grapes. Please let me know if you do.
Nice job explaining. Warm stabilization is something that most people have no idea about. How are your vines doing? Did you get much damage?
Thanks! The vines are doing great actually. Lost a lot of buds but had enough to make all the canes I need. Installed the micro sprinkler system this morning which will be especially helpful for a frost but I can also use for some fertigation or in the event that we would ever get a really bad dry spell here. We've had more issues with too much rain over the last couple years but this year looks great so far.
How do you bottle after its been aged?
Timely post. The only thing that I do differently: Bench trials with oak. I added my oak chips to 1 gl trials and tasted over several weeks starting in May to a smaller batch until I got what I wanted. Then I added my oak chips to the rest of the batch a few weeks ago.
Also working on a sherry-style wine using oranges and raisins. I made a small 2 gl. batch last year. It aged under a flor and recieved rave reviews. Was miraculously able to re-create into a 5 gl. batch and have it aging under flor right now. Honey and toasted almond goodness.
Do you have a distillation license? There's been times when I've thought it would be helpful, but no idea how it actually works. Be well out there.
Nice comment! I would be very careful with the flor yeast and maybe intentionally keep it in a separate area than you normally do your wines, just to reduce the risk of airborne flor ever getting in a wine. Bench trials are always a great idea! I will often split a batch of wine and intentionally over oak one half and under oak the other. Then you can blend the two together at just the right ratio to dial it in perfect.
I do not have a distillation license, but I can tell you that a wine that got VA will make a brandy with no hint of VA whatsoever. And a very good brandy since the grapes are likely much higher quality than what is normally used. Can't tell you how I know this... lol.
@@TheHomeWinemakingChannel Dealing with VA creatively is a good project for next year.... You make a valid point with the flor. I was thinking about where it should live. I got so far as marking the carboy - the bonbon - so that it's dedicated to that particular style. Thanks! Love the channel, and I come back often for quick technical tips. :-)
Sir....I'm ur huge fan.......and I have doubt ...that can I make 2nd fermentation in plastic carboy.?
Yes, you can use a plastic carboy.
So I get no solid bungs.. what about Syrian wrap and rubber band.. same concern???
Great movie
hi /is there any difference between anhydrous and hydrous citric acid in wine making process thanks/dr.Wilson from egypt.
Thank you for the videos! I’m new to wine making and I am thinking about bulking aging the Pinot noir we are making- should I transfer to a new carboy after the clearing stage or just let sit in the same one? Thank you!
I never let a wine rest on lee's. That said there are times when you would want to but the reasons for doing so are beyond my skills.
You mention top off. If you are in the second fermentation and emptied a gallon from the first fermentation, In order to top off, Do you add warm water?
I always top off with a similar wine if I can. This can be a store bought bottle, a bottle from a previous batch, or the holy grail is if you have wine in a keg to top up with. For a white wine, you can generally top up with a little water as long as it is a very small percentage of the total volume. Some wines like concord are generally better with up to 20% water to cut the over the top welch's flavor.
@@TheHomeWinemakingChannel Thank you for your response. It's much appreciated. I'm also located in the Pittsburgh area, learning the wine process.
Im getting a plastic smell after fermentation, is that some sort of oxidation?
Is it a little rubbery or even burnt rubbery? It could be mercaptan which is very common if the fermentation goes a little reductive (hydrogen sulfide/rotton egg smell). This is the opposite of oxidation and occurs when the fermentation is starved of oxygen or nitrogen (yeast nutrient).
My wine has developed ugly green celery stalk taste after bottling. What could it be..?
It could be pyrazine which sometimes hides well until the wine starts to round out. Sometimes comes off like bell pepper but can also be a little like asparagus. If that is what it is, a little tannin can help but time is going to be the best option. Usually pyrazine detectability peaks about a year and becomes very subtle if not undetectable at about three years. I think the SO2 addition when bottling can temporarily bind up some things that were covering up the pyrazine.
The Home Winemaking Channel hm... thanks! If this is what it is then nothing can be done as of now.... just wait. If it doesn’t improve over time..... I will just put in into the still.
I just started making my first wine kit it been working for 2 day, 12 more days before I degas
How did it go?
@@tpowfjb I run it through a paper filter it so I can bottle
Ph balance? Come on man we're basement wine makers. Just tell me about fruit, sugar and yeast