Great video, sound advice. I appreciate that you get straight to the topic without exhaustive preliminary discussion. No intro, no music, no inane attempts at comedy - just a concise delivery. Best format to present the information without wasting viewer’s time. Subscribed, thanks.
@@QualityHomeWinemakingI wanted you to know I also appreciate that you just get to the point. I get really frustrated with those who have a 10 min video and the first 8 minutes are just babbling. Great job, great video. I didn’t understand all the terms you have used… I’m that new to wine making… but, it let me know I need to begin with terminology so I can get the most out of videos like this. Thx for sharing your experience!
Dont know if its been said before, But if your bentonite clay is not clearing the brew, then you can try a fining agent with the opposite charge. Bentonite is Negatively charged, and will only attract/clear positive charged particles. Try Sparkaloid or similarly Positive charged fining agent, it can clear out the negatively charged particles.
I am a woman, never use the chemicals this man is recommending. I use the juice from grapes add sugar to bring it to the alcohol required add I pack of yeast to a 18 litter carboy let it ferment, after that I rack it and after 6 months my wine is completely clarified. Rack again and leave until 9 months. Bottle and drink. Lovely wine,
@@pastryshack551do we really need to let it sit for six months before bottling? Won’t it introduce oxygen into it? Won’t it get oxidized in this process?
@@BDNAIR99 I do because the longer it stays the better it gets. Some people drink it earlier, which is ok, but it might take young. I just bottle my apple wine which I got all the apples free from my little forest area. I just bought some grapes today, had them crush and formation has begun, C. Sauv.. the wine has airlock until I bottle, and have never had any trouble with oxidation, or sour wine. People even try to buy my wine, but I say no.
Good solid advice here. I don’t think I have any critiques for you at all honestly. I will say that I think I have a……..different way of cleaning any stubborn kreusen from the inside of narrow neck bottles/jugs. I had a REALLY long brush similar to the one you use in the video but it never really got everything. So I employ a somewhat abnormal tool/technique. My driveway is a gravel drive and one day when I was getting frustrated with the inside of a jug not getting clean enough a decided I needed something a bit more abrasive. So I grabbed about 2 cups of my gravel and washed it really REALLY well and put it inside the jug with some warm soapy water and maneuvered the jug all around (not shaking but more of a rocking motion) and everything came clean within a couple minutes. I keep those 2 cups of gravel and wash them before and after I use them for this purpose. It does an amazingly good job. After that just sanitize the jug like you normally would.
I feel your pain. I can actually hear how frustrated you were. That's often where some great innovation is born, just out of plain need. Having a kid with a rock tumbler I totally get how this would work. I'm glad you found something that does the trick and shared! Welcome here!
Making mead has helped me with with learning patience. I went overboard when making the first batch and forced myself to stay cold at fifty degrees and set up a surgical clean area to make my mead. Now I know that if you just clean the area and keep yourself clean when making things you don't have to worry about something going wrong. Keeping the area clean and just making sure you don't go to warm or cold it will all be fine.
I'm figuring this out slowly, this is not a hobby for the impatient and clean is key for sure. I continue to get better at both and it's showing up in the finished product. Thanks for taking the time to share your experience. I've thought about the controlled temperature thing, but I'm not there yet...
I've been using your bentonite tip. Makes me wonder if I can just mix a whole lot and keep in the fridge or something and just use as needed. Tip 2 is great
I've never thought about storing a premix in the fridge. Might work. I'm glad I could help, now I have to recheck to see what tip 2 is, threw the list out after I made the video.
I am going to start making wine as soon as my grapevines mature. In the mean time, I’ll start gathering the equipment. I’m an excel nerd and would like a copy of your spreadsheet.
I had it in another video, I'll be adding to it at some point. Spreadsheet Link - docs.google.com/spreadsheets/d/1Lt2zxAlV_-26Af16sZUjMkwCmFd_QKN6KyTnwui1Il0/edit?usp=sharing you can find it there, let me know if you have any trouble grabbing it.
@@QualityHomeWinemaking the link is forcing me to download an app, which I did, but I can’t manipulate the data. I tried copying, but it just copied the data in the cells, not the formulas.
@@armyrabb1 It is in google sheets, so you'll need to click on the link, then file, and make a copy, it's there as a precaution so nobody edits the original.
I in California so it’s obviously really hot in summer right after I harvest my grapes. How can I keep the grapes cool when fermenting or does it even matter?
Mine are in my home, so the climate is controlled. I haven't had one go hot on me yet but I've heard it gives unpleasant flavor. There are chiller blankets as well if you need to go that route.
@@QualityHomeWinemaking Thanks for the cooler blanket suggestion. I had the grapes in a cooler and kept putting ice and dry ice into a small open container placed inside the cooler. Our house is kept at 79° so not VERY cold.
Can someone please help me I’m new to this my wine has been fermenting for a year in a glass carboy and I just opened it and it’s smells amazing but the taste is very salty/sour I don’t know if it’s bad and I should just throw it out or is there some way to turn it around there’s no mold or anything on it the lock was on the entire year
@@QualityHomeWinemaking That should work, I've never tried it. Bentonite works best if it is rehydrated with warm water. So, you may have to warm up a small amount of your wine.
I've just finished a kit that I got all the video for that will end up on this channel. The one I'm referring to in the video is a vineco Moscato kit, my wife loves it, in fact I'm making another kit right now of that one she says it needs to be permanent stock.
yes, make enough cider, mead and wine that you dont need to hurry the wine. My hard cider, is best after an entire year. it finally clears and is a magnitude better to drink. : )
About 90% of every fault I've encountered in 2 years of homebrewing went away with time. Hell I once used 10 cloves in a mead, not realizing how potent one clove was . . . it became drinkable a year later, even enjoyed it.
@@QualityHomeWinemaking just boil your pieces and later hit them with isopropyl alcohol with at least 70%, put your alcohol in a spray or mister and that will do the trick, if you have waaay larger pieces, 20liter jars, mix water with a teaspoon of sodium metabisulfate and agitate or rub in your container, the sodium sulfute mix with h20 will create sulfur dioxide which kills any microorganism except for viruses which sanitization doesnt do
@@QualityHomeWinemaking if you care about viruses, do the sterilization process and put your container on a dark room with UV-C light for 5 to 10 min, that will get rid of viruses
sanitization does NOT remove 100% of microorganism count nor does it provide an sterile enviroment for consequent use of the vessel or tool, sterilization DOES remove 100% of microorganism, germs/spores/bacteria, however it does not remove certain viruses, You can remove viruses with UV-C light and chlorine dioxide, the first one is a way easier route btw@@QualityHomeWinemaking
Great video, sound advice. I appreciate that you get straight to the topic without exhaustive preliminary discussion. No intro, no music, no inane attempts at comedy - just a concise delivery. Best format to present the information without wasting viewer’s time. Subscribed, thanks.
I appreciate the kind words. You're most welcome, thanks for the sub and welcome to the channel!
@@QualityHomeWinemakingI wanted you to know I also appreciate that you just get to the point. I get really frustrated with those who have a 10 min video and the first 8 minutes are just babbling. Great job, great video. I didn’t understand all the terms you have used… I’m that new to wine making… but, it let me know I need to begin with terminology so I can get the most out of videos like this. Thx for sharing your experience!
Dont know if its been said before, But if your bentonite clay is not clearing the brew, then you can try a fining agent with the opposite charge.
Bentonite is Negatively charged, and will only attract/clear positive charged particles.
Try Sparkaloid or similarly Positive charged fining agent, it can clear out the negatively charged particles.
That's a great point. Something I should have pointed out in the video. Thanks for the addition!
I am a woman, never use the chemicals this man is recommending. I use the juice from grapes add sugar to bring it to the alcohol required add I pack of yeast to a 18 litter carboy let it ferment, after that I rack it and after 6 months my wine is completely clarified. Rack again and leave until 9 months. Bottle and drink. Lovely wine,
@@pastryshack551do we really need to let it sit for six months before bottling? Won’t it introduce oxygen into it? Won’t it get oxidized in this process?
@@BDNAIR99 I do because the longer it stays the better it gets. Some people drink it earlier, which is ok, but it might take young. I just bottle my apple wine which I got all the apples free from my little forest area. I just bought some grapes today, had them crush and formation has begun, C. Sauv.. the wine has airlock until I bottle, and have never had any trouble with oxidation, or sour wine. People even try to buy my wine, but I say no.
Just started wine making, im retired and trying this as a hobby. Like your beginner stuff, thank you. Rob from the UK
Welcome to the channel Rob. I'm glad I could help, there was so much at the start it gets easier faster, good luck!
Good solid advice here. I don’t think I have any critiques for you at all honestly. I will say that I think I have a……..different way of cleaning any stubborn kreusen from the inside of narrow neck bottles/jugs. I had a REALLY long brush similar to the one you use in the video but it never really got everything. So I employ a somewhat abnormal tool/technique. My driveway is a gravel drive and one day when I was getting frustrated with the inside of a jug not getting clean enough a decided I needed something a bit more abrasive. So I grabbed about 2 cups of my gravel and washed it really REALLY well and put it inside the jug with some warm soapy water and maneuvered the jug all around (not shaking but more of a rocking motion) and everything came clean within a couple minutes. I keep those 2 cups of gravel and wash them before and after I use them for this purpose. It does an amazingly good job. After that just sanitize the jug like you normally would.
I feel your pain. I can actually hear how frustrated you were. That's often where some great innovation is born, just out of plain need. Having a kid with a rock tumbler I totally get how this would work. I'm glad you found something that does the trick and shared! Welcome here!
Making mead has helped me with with learning patience. I went overboard when making the first batch and forced myself to stay cold at fifty degrees and set up a surgical clean area to make my mead. Now I know that if you just clean the area and keep yourself clean when making things you don't have to worry about something going wrong. Keeping the area clean and just making sure you don't go to warm or cold it will all be fine.
I'm figuring this out slowly, this is not a hobby for the impatient and clean is key for sure. I continue to get better at both and it's showing up in the finished product. Thanks for taking the time to share your experience. I've thought about the controlled temperature thing, but I'm not there yet...
Although a sterile environment is reassuring for the modern mind, our ancestors of course made mead without such effort.
Patience is something that is engrained in brewing hobby. Thank you for sharing your tips. I too still have mountains to learn.
You're very welcome, feel free to share any tips you have as well, I have a feeling I'll be climbing this mountain for a while.
I've been using your bentonite tip. Makes me wonder if I can just mix a whole lot and keep in the fridge or something and just use as needed.
Tip 2 is great
I've never thought about storing a premix in the fridge. Might work. I'm glad I could help, now I have to recheck to see what tip 2 is, threw the list out after I made the video.
I bought that little bottle , then ordered a gallon of Star San and fill the little one when it runs empty,
That's a great idea.
Im just starting, to learn about home wine making. Thanks for the tips. I liked and subbed.
Welcome to the channel! I'm definitely new and learning as well, feel free to share your experiences here.
love those hanging lights
Thanks, we still very much enjoy them.
Great tips
Glad you like them!
I am going to start making wine as soon as my grapevines mature. In the mean time, I’ll start gathering the equipment. I’m an excel nerd and would like a copy of your spreadsheet.
I had it in another video, I'll be adding to it at some point. Spreadsheet Link - docs.google.com/spreadsheets/d/1Lt2zxAlV_-26Af16sZUjMkwCmFd_QKN6KyTnwui1Il0/edit?usp=sharing you can find it there, let me know if you have any trouble grabbing it.
@@QualityHomeWinemaking the link is forcing me to download an app, which I did, but I can’t manipulate the data. I tried copying, but it just copied the data in the cells, not the formulas.
@@armyrabb1 It is in google sheets, so you'll need to click on the link, then file, and make a copy, it's there as a precaution so nobody edits the original.
I in California so it’s obviously really hot in summer right after I harvest my grapes. How can I keep the grapes cool when fermenting or does it even matter?
Mine are in my home, so the climate is controlled. I haven't had one go hot on me yet but I've heard it gives unpleasant flavor. There are chiller blankets as well if you need to go that route.
@@QualityHomeWinemaking Thanks for the cooler blanket suggestion. I had the grapes in a cooler and kept putting ice and dry ice into a small open container placed inside the cooler. Our house is kept at 79° so not VERY cold.
ty for the vid - very informative and well presented - gaz uk
Your welcome, glad you enjoyed!
For storing, can you use clay bottles?
I don't think so, unless it's treated with something, I'm pretty sure Clay is porous.
Can someone please help me I’m new to this my wine has been fermenting for a year in a glass carboy and I just opened it and it’s smells amazing but the taste is very salty/sour I don’t know if it’s bad and I should just throw it out or is there some way to turn it around there’s no mold or anything on it the lock was on the entire year
I'll take a stab at it, my guess would be it's starting to turn into vinegar. I'm new myself so take that advice for what's it's worth.
I modified your bentonite tip - I mix a 50/50 solution of water and vodka so I don't lower my ABV as much as I would using just water.
Great plan, I'm wondering if I should just blend it with the wine so I don't dilute at all.
@@QualityHomeWinemaking That should work, I've never tried it. Bentonite works best if it is rehydrated with warm water. So, you may have to warm up a small amount of your wine.
Do you have a recipe for your mascato?
I've just finished a kit that I got all the video for that will end up on this channel. The one I'm referring to in the video is a vineco Moscato kit, my wife loves it, in fact I'm making another kit right now of that one she says it needs to be permanent stock.
Star San when I get all done, I wipe the counters and floor with it
That stuff really is a game changer.
Could you please share the spreadsheet?
It's coming up today!! Video with link going live shortly!
if it's pectin, you could try pectic enzyme. I hear that works well.
Thanks for sharing!
yes, make enough cider, mead and wine that you dont need to hurry the wine. My hard cider, is best after an entire year. it finally clears and is a magnitude better to drink. : )
Patience is definitely needed in wine making, in learning that.
I use a little blender, boiling water from my coffee maker, slowly dribble bentenit in slowly.
I thought about blending it as well, nice to know that works, thanks for sharing!
About 90% of every fault I've encountered in 2 years of homebrewing went away with time. Hell I once used 10 cloves in a mead, not realizing how potent one clove was . . . it became drinkable a year later, even enjoyed it.
Oh wow, I've heard not rushing is the real key to wine. Leaving a bottle for a year still is something I have to get myself to do.
Once I used egg whites to clear a white grape did
How does that work?
sterilization is easier and cheaper than buying sanitizer btw
Care to elaborate? I'm interested.
@@QualityHomeWinemaking just boil your pieces and later hit them with isopropyl alcohol with at least 70%, put your alcohol in a spray or mister and that will do the trick, if you have waaay larger pieces, 20liter jars, mix water with a teaspoon of sodium metabisulfate and agitate or rub in your container, the sodium sulfute mix with h20 will create sulfur dioxide which kills any microorganism except for viruses which sanitization doesnt do
@@QualityHomeWinemaking if you care about viruses, do the sterilization process and put your container on a dark room with UV-C light for 5 to 10 min, that will get rid of viruses
sanitization does NOT remove 100% of microorganism count nor does it provide an sterile enviroment for consequent use of the vessel or tool, sterilization DOES remove 100% of microorganism, germs/spores/bacteria, however it does not remove certain viruses, You can remove viruses with UV-C light and chlorine dioxide, the first one is a way easier route btw@@QualityHomeWinemaking
Gelatin will clear wine
I've heard this but haven't looked into it much, does it effect the flavor?
@@QualityHomeWinemaking it also removes tannin (which degrades the mouth feel, taste and overall quality)
Im just starting, to learn about home wine making. Thanks for the tips. I liked and subbed.
Thanks for the sub and welcome! I'm still very new and learning as well so don't hesitate to share what you find here.