I live in America and you have good messages in your eyes... good spirit. Thank you for your time. You are greatly transparent. Thank you. It is very calming to hear an entrapenire speaking honestly and helping people enjoy their lives without trying to "make a buck". Have a wonderful future. Hug
I was delighted to stumble on this youtube channel today! Having been a beer brewer for a long time, I very much enjoyed watching the experiment to this point. I have a number of sanitation ideas for the process demonstrated without adding sulfites but it will be interesting to see how it progresses! Of course in the past, they had no knowledge of the sanitation practices we know today and we know they made excellent wines so I hope to see success in the subsequent videos. Very cool!
i picked a small unmaintained vineyard with mostly kekfrankos, and othello i think,and some white Olaz reisling. let it ferment on the skins for 2 weeks, then used mesh that we normally use on the bladder press that keeps the cake together. i just pressed by hand since i did not have enough for the press. its in a glass Carboy still fermenting as of today, about 3 weeks going so far. about 50 or 60 liters . im not expecting much, but its the first wine I'm making from grapes. I just come to help with the normal vineyard harvest in Hungary
I picked some unknown white grapes and kept them on the must for 10 days. I really like the character, and it's just been racked. Is your wine old enough to drink yet? I'd love to hear your results.
@@hummingbird3771 I just got back from Hungary, My wine from last year did not clear enough. i did my first racking since late last year so it sat for one year. its needs one more year to settle and clear. It had nice flavor but was not ready. This year, I only picked the red grapes, as the white didn't have a nice flavor so i left them. It is mostly kekfrankos. It took 2 or 3 weeks to ferment and left with the skins the whole time. about 50 liters. The vineyard will get a pruning this year for the first time in 3 or 4 years. It is not sprayed as most are in the area due to rain, so its very natural and there are many insects in the vineyard. where are your grapes located? USA?
Amazing you wanted to go through the no additive process, so I just had a blend of grapes and placed it in my refrigerator not intended for a wine process and I noticed the fermentation process, so I pop the lid which was gassy. Looks like if you are not making to much of it you can go through the refrigerator method placing it at the less refrigeratored section of your fridge monitor it and result was amazing. Had it in there for at least 3 months.
We took a different approach to pressing the fruit. We use a clean cotton pillowslip and place the grapes inside, knot the open end, and continually press and twist it over a plastic bin. As the juice starts filling the bin, we continue twisting and ringing until the juice ceases to flow. I find that if you do it well the remaining skins in the pillow slip will be quite dry and can be dumped into a composter. We then funnel the juice into the carboy. After rinsing the slip in a bucket removing any remaining bits, it be washed and reused.
Konstantin! I signed up for a wine making class in Modesto Junior college in 2000 and met some amazing friends from there. Some business owners, some attorneys in town, and others Judges and FBI agents in the future. We actually made our wine at the Fresno State University, home of the BullDogs. A monumental part of the wine world in terms of the cure for phylloxera root louse. Fresno State root stock is the understated superstar of the world
If I wanted to try a spontaneous fermentation (which I never have) I would keep a sachet of commercial yeast on hand...just in case. Vineyards that spread spent skins and stems (post fermentation) underneath the vines may have fruit with a robust naturalized yeast population; if this isn't the case, spontaneous fermentation is kind of a roll of the dice.
Having tried spontaneous fermentation for apple cider a number of times, I also always keep commercial yeast on hand. It's a complete gamble, sometimes it doesn't want to start on its own, sometimes it goes really well and you get a great cider, and sometimes you get a bad (but still drinkable) cider.
@@albertnonymous9759 Wild yeast is super risky cause you can literally get vinegar. It happens ive had luck with chancing it for a spontaneous fermentation and ive lost like 20 gallons of wine doing it.
Right video at the right time! A friend of mine has got a lot of grapes from the winter garden of his grandfather and he does not know what to do with them so I told him to make wine out of it and sent him a link to your video! Moreover some questions came into my mind while I was watching it. At first I asked myself why you try to keep the fermentation bottle warm? Was it so get a fast start of the fermentation to get the must proteted by the CO2 which is created through it? As far as I know there are a lot of different kinds of yeast and some do their work at lower temperatures while others work on higher ones so it might have worked at lower temperatures aswell. I also asked myself if it really was necessary to add professional wine yeast to protect the must. That little space between the must and the fermentation lock musst have been filled with CO2 and therefore protect it from reacting with O2 no matter how fast the fermentation goes on. That is also why I asked myself what for you put that additional must in the seperate bottle because CO2 is heavier than O2 so it sinks down and therefore should seperate the oxygen from the must.Last but not least I have a hint for those who also want to try making wine themselves. If it gets to strenuous to squeeze out the grapes by hand: Put a bag around the head of a sledgehammer and use this but don't hammer it into the grapes because if you destroy the pips your must could get bitter.PS: Sorry for those many questions but your video really caught me and gave me a lot of ideas.
Thanks for sharing the video and good luck to your friend! Many questions indeed :) I will try to answer them all: When you do a spontaneous fermentation there are very few yeasts cells in the must in the beginning. They need ideal conditions to start fermenting the must and multiplying. Warm temperatures help them do that. Low temperature fermentations are usually done using cultured yeasts. When the fermentation starts CO2 develops and the must should be protected by the CO2. When the fermentation is very slow there might not be enough CO2 to protect the must and this might mean that the juice can go bad. Remember that there is also CO2 in the air that you breath, but not enough, to protect your apple juice to go bad after a few days outside of the fridge. With a slow fermentation there is also the risk of the fermentation stopping and then you might end up with a semi-sweet, unprotected juice. Restarting fermentation can be tricky, as there is less sugar & more alcohol than usual and the yeasts that you would add in this case might not like their environment. Since I added cultured yeasts everything runs much more smoothly. I might have been fine without adding anything but this is just safer and probably the better way for my first homemade wine. The sledgehammer idea will certainly make it easier to press but I would be worried, that it is a bit rough and might bring some bitterness.
@@KonstantinBaumMasterofWine Ah okay, just thought if the bubbles go out of the fermentation bottle that there might be nothing left but CO2 in the fermentation bottle because you already have some overpressure in it. Thats why I wrote that nobody should use the sledgehammer really as a hammer. Just use its weight. However, thank you very much for your detail answer! I am really looking forward to the second part of this project!
Instead of adding yeast, you u could've removed the stems and only put tge skins of the grapes with the juice for a couple of days (the yeast on the skins will start the fermentation) and then you can filter it to let just the juice in the fermenter.
My father, grandfather and great-grandfather used to make wine. They never added yeast, but rather let it ferment on its own. The wine will be more authentic, there will be more significant differences between wines from each year. The only problem with that is if you have too few wine, it might not ferment well. My ancestors used 50l demijohn bottles, sometimes 35l, it might be dangerous in case of smaller amount of wine. There is also a risk of fermentation into vinegar, but it's extremely rare, you would have to make some terrible mistake in order to make it go this way.
Omg love your video. Crossed the market today, i found the canadian wine grapes, so excited to make my own wine. By the way, any chance in first 1 or 2 days your juice didn't fermented on it's own because it needs sugar. There is a way in asia culture we actually add layers of sugar to help.
Hello 👋🏼 your vid is beautiful I enjoyed watching every minute! One advice: please please please dont keep your fermentation in the bathroom! If you curious to know I would share the reason 😌
I’m 💯 sure its safe and totally isolated from oxygen & the cellar has been sanitized! However placing it in the bathroom itself would cause bacteria to be attracted to it! In which the wine taste may differ! I know someone who done that and the wine smell was terrible! I just wanted to share my opinion thats all 🙂
Hello, nice video. I am very sad because your wine did not start fermenting. I had similar case, and maybe it was also your case. So, I remember last year i did something like that. One of my wine did not start fermenting and other wines were fine. Only difference was because from wine that did not start fermenting i removed mash, and left only juice. Probably mash contain a lot of yeast and nutrition needed for them, also oxygen and nitrogen. Now i never remove mash before fermentation starts. When i see that mash is bubbling and that there is strong fermentation going, only then i separate mash from juice.
That's true. The wild yeasts are living on the skins and keeping them can help starting the ferment. But it also changes the wine a lot... So there is a trade off. Maybe next time I try to ferement the wine on the skins and make an "orange wine".
@@KonstantinBaumMasterofWine i never made white wine. But i heard that some white wines should be made from juice only. You can also grow your wild yeast. Just smash some grapes, not washed, like 100-200g. Add there some water and sugar. In 2-5 days yeast should start working. You can then smell them. And if everything is good, use it like starter. Sometimes i grow wild yeast and didnt like smell. Sometimes fermentation did not started. So i not used that yeast. But when i have good yeast then i start making wine. Or put yeast to fridge, and use them when make wine 🙂
So do German grocery stores (Lidl/Aldi) have different grape species than American stores have? In the states we have seedless table grapes that are not the same as wine grapes and have fairly tasteless juice. We don’t even have foxy grapes (native to here and used in grape juice and some wine).
Started my first attempt at a natural wine yesterday, added a spoon of raw honey to the juice to help with fermentation, should I add some yeast if this doesn’t start in a few days or is it too late now if honey was already added
I made Blackberry wine from BB's from my garden. Everything went well at first. When I transferred all the berries out and began secondary F in gallon jugs with airlocks the ABV was 14%. I put it in my pantry at a steady 65 degrees and one month later the ABV was ZERO...what may have happened???
I got my white grapes to natural ferment in a bucket because I pressed with my feet. The foot is a great source of natural yeast, it's why foot stomping was traditionally done; after they're rinsed in hot water of course! I added Champagne yeast after my hydrometer dropped 13% to 10% potential ABV to carry it through to dry, after getting a touch of wild flavor. I punched it down on the must for 6 days, for a Georgian style orange. I'm down with low intervention wine, but unless you're in a winery/vineyard inoculated with a proven strong strain of yeast, it's a gamble to give a wild strain total control.
I would expect the intern to do all the heavy lifting LOL. (I think his name is Leon but I have misremembered my intern's name before so I suspect I may have misremembered Leon's name too). :D
If I don't have the airlock can I keep the lit a little bit open,? And should I keep it open for 1 month or just for a week and then I close it forever?? Please respond to my comment if you can
I would not, unless they are really dirty or were heavily sulphured. When they are straight from the vineyard then they should be clean enough and you can dilute the flavor or contaminate with chlorine by washing them.
@@KonstantinBaumMasterofWine Thank you man., i guess i wasn't too far off then :) I'm going to give this recipe a go this coming weekend. never tried brewing anything in my whole life, but when i live, wine is super expensive for a piss average bottle of wine, so this will be lighter on my wallet ;) . also i find the whole process super exciting. I've just ordered a few parts for brewing. can't wait to give this a go :)
Not sure. It probably would have worked but I did not want to risk it. Sometimes there are not the right yeasts in the ferment and sometimes the juice does not have the right nutrients.
![ลองสุ่มไอโฟน 990 โกงมั้ย? [ โกงมั้ยครับ ep.101 ] | DOM](http://i.ytimg.com/vi/bfsWe0j492k/mqdefault.jpg)
Watch out wife I am part German and so impressed. So many Taro readers so I am learning wines. Your husband do treat him well. dsue
I live in America and you have good messages in your eyes... good spirit. Thank you for your time. You are greatly transparent. Thank you.
It is very calming to hear an entrapenire speaking honestly and helping people enjoy their lives without trying to "make a buck". Have a wonderful future. Hug
I'm too old for you.. lol Your life partner is a lucky woman. Im am sure you are lucky too with her.
much appreciation and support
I was delighted to stumble on this youtube channel today! Having been a beer brewer for a long time, I very much enjoyed watching the experiment to this point. I have a number of sanitation ideas for the process demonstrated without adding sulfites but it will be interesting to see how it progresses! Of course in the past, they had no knowledge of the sanitation practices we know today and we know they made excellent wines so I hope to see success in the subsequent videos. Very cool!
i picked a small unmaintained vineyard with mostly kekfrankos, and othello i think,and some white Olaz reisling. let it ferment on the skins for 2 weeks, then used mesh that we normally use on the bladder press that keeps the cake together. i just pressed by hand since i did not have enough for the press. its in a glass Carboy still fermenting as of today, about 3 weeks going so far. about 50 or 60 liters . im not expecting much, but its the first wine I'm making from grapes. I just come to help with the normal vineyard harvest in Hungary
magyar lenni elvtárs?
I picked some unknown white grapes and kept them on the must for 10 days. I really like the character, and it's just been racked. Is your wine old enough to drink yet? I'd love to hear your results.
@@hummingbird3771 I just got back from Hungary, My wine from last year did not clear enough. i did my first racking since late last year so it sat for one year. its needs one more year to settle and clear. It had nice flavor but was not ready. This year, I only picked the red grapes, as the white didn't have a nice flavor so i left them. It is mostly kekfrankos. It took 2 or 3 weeks to ferment and left with the skins the whole time. about 50 liters. The vineyard will get a pruning this year for the first time in 3 or 4 years. It is not sprayed as most are in the area due to rain, so its very natural and there are many insects in the vineyard. where are your grapes located? USA?
I add sugar and let the smashed grapes sit for 5 days to start fermenting
Makes sense!
Yep. Me too. Works brilliant.
Love that car, Konstantin! Thank you for another awesome video monsieur.
Yeasty Boy's for the win! Concede at least an homage to the yeasty brothers
Yesss!
Amazing you wanted to go through the no additive process, so I just had a blend of grapes and placed it in my refrigerator not intended for a wine process and I noticed the fermentation process, so I pop the lid which was gassy. Looks like if you are not making to much of it you can go through the refrigerator method placing it at the less refrigeratored section of your fridge monitor it and result was amazing. Had it in there for at least 3 months.
My boy Master of wine using good old Polish drożdże!
Thanks for remaking your wine video!
We took a different approach to pressing the fruit. We use a clean cotton pillowslip and place the grapes inside, knot the open end, and continually press and twist it over a plastic bin. As the juice starts filling the bin, we continue twisting and ringing until the juice ceases to flow. I find that if you do it well the remaining skins in the pillow slip will be quite dry and can be dumped into a composter. We then funnel the juice into the carboy. After rinsing the slip in a bucket removing any remaining bits, it be washed and reused.
Absolutely love your channel!!
Nice! We are making wine from apples the same way, no yeast but we add sugar
Interesting!
Go Konstantin Go 😊
Konstantin! I signed up for a wine making class in Modesto Junior college in 2000 and met some amazing friends from there. Some business owners, some attorneys in town, and others Judges and FBI agents in the future. We actually made our wine at the Fresno State University, home of the BullDogs. A monumental part of the wine world in terms of the cure for phylloxera root louse. Fresno State root stock is the understated superstar of the world
Ah really- Fresno State saved the wine world?
When he said "With all those little bugs on the grapes i wonder can wine actually really be vegan"😆
He ment the yeast
@@mariarahim651he meant insects 🐞 3:30
The amount of things that die in a vineyard for a glass of vino are alarming.
😃✌️👏👏👏👏👏👏good job and very detailed and funny narration!!! Cheers 🥂
Thank you!
I’m doing this now too! From grapes I picked from my own vine today. Wondering why you didn’t add some sugar at the beginning.
Awesome!
Because there is already plenty of sugar in the juice. No need to add more...
You need to do “remontage” to facilitate the fermentation. Take out some of the must and add again to the vessel. The splashing will introduce 02.
A good clean foot stomp gets it going in the first place.
I make homemade wine and won two Gold metals on the same Tartas blend ( red ) 2004 vintage and my new 2020 vintage is just as good 👍
If I wanted to try a spontaneous fermentation (which I never have) I would keep a sachet of commercial yeast on hand...just in case. Vineyards that spread spent skins and stems (post fermentation) underneath the vines may have fruit with a robust naturalized yeast population; if this isn't the case, spontaneous fermentation is kind of a roll of the dice.
I keep like 500 gram bricks of commercial yeast, I got like 3 pounds of wine yeast total in my wine yeast fridge lol.
Having tried spontaneous fermentation for apple cider a number of times, I also always keep commercial yeast on hand. It's a complete gamble, sometimes it doesn't want to start on its own, sometimes it goes really well and you get a great cider, and sometimes you get a bad (but still drinkable) cider.
@@albertnonymous9759 Wild yeast is super risky cause you can literally get vinegar. It happens ive had luck with chancing it for a spontaneous fermentation and ive lost like 20 gallons of wine doing it.
Right video at the right time! A friend of mine has got a lot of grapes from the winter garden of his grandfather and he does not know what to do with them so I told him to make wine out of it and sent him a link to your video!
Moreover some questions came into my mind while I was watching it. At first I asked myself why you try to keep the fermentation bottle warm? Was it so get a fast start of the fermentation to get the must proteted by the CO2 which is created through it? As far as I know there are a lot of different kinds of yeast and some do their work at lower temperatures while others work on higher ones so it might have worked at lower temperatures aswell. I also asked myself if it really was necessary to add professional wine yeast to protect the must. That little space between the must and the fermentation lock musst have been filled with CO2 and therefore protect it from reacting with O2 no matter how fast the fermentation goes on. That is also why I asked myself what for you put that additional must in the seperate bottle because CO2 is heavier than O2 so it sinks down and therefore should seperate the oxygen from the must.Last but not least I have a hint for those who also want to try making wine themselves. If it gets to strenuous to squeeze out the grapes by hand: Put a bag around the head of a sledgehammer and use this but don't hammer it into the grapes because if you destroy the pips your must could get bitter.PS: Sorry for those many questions but your video really caught me and gave me a lot of ideas.
Thanks for sharing the video and good luck to your friend!
Many questions indeed :) I will try to answer them all:
When you do a spontaneous fermentation there are very few yeasts cells in the must in the beginning. They need ideal conditions to start fermenting the must and multiplying. Warm temperatures help them do that. Low temperature fermentations are usually done using cultured yeasts.
When the fermentation starts CO2 develops and the must should be protected by the CO2. When the fermentation is very slow there might not be enough CO2 to protect the must and this might mean that the juice can go bad. Remember that there is also CO2 in the air that you breath, but not enough, to protect your apple juice to go bad after a few days outside of the fridge.
With a slow fermentation there is also the risk of the fermentation stopping and then you might end up with a semi-sweet, unprotected juice. Restarting fermentation can be tricky, as there is less sugar & more alcohol than usual and the yeasts that you would add in this case might not like their environment.
Since I added cultured yeasts everything runs much more smoothly. I might have been fine without adding anything but this is just safer and probably the better way for my first homemade wine.
The sledgehammer idea will certainly make it easier to press but I would be worried, that it is a bit rough and might bring some bitterness.
@@KonstantinBaumMasterofWine Ah okay, just thought if the bubbles go out of the fermentation bottle that there might be nothing left but CO2 in the fermentation bottle because you already have some overpressure in it.
Thats why I wrote that nobody should use the sledgehammer really as a hammer. Just use its weight. However, thank you very much for your detail answer! I am really looking forward to the second part of this project!
Instead of adding yeast, you u could've removed the stems and only put tge skins of the grapes with the juice for a couple of days (the yeast on the skins will start the fermentation) and then you can filter it to let just the juice in the fermenter.
Yes. It should have worked without yeast too.
My father, grandfather and great-grandfather used to make wine. They never added yeast, but rather let it ferment on its own. The wine will be more authentic, there will be more significant differences between wines from each year. The only problem with that is if you have too few wine, it might not ferment well. My ancestors used 50l demijohn bottles, sometimes 35l, it might be dangerous in case of smaller amount of wine. There is also a risk of fermentation into vinegar, but it's extremely rare, you would have to make some terrible mistake in order to make it go this way.
Omg love your video. Crossed the market today, i found the canadian wine grapes, so excited to make my own wine. By the way, any chance in first 1 or 2 days your juice didn't fermented on it's own because it needs sugar. There is a way in asia culture we actually add layers of sugar to help.
Thank you! Sugar does help but it should work out without adding sugar too. Keep me posted how your wine turns out!
How’d it turn out? Foxy grapes (I’m assuming since it’s Canadian) taste very different from typical wine grapes.
Really cool :D
Hello 👋🏼 your vid is beautiful I enjoyed watching every minute!
One advice: please please please dont keep your fermentation in the bathroom! If you curious to know I would share the reason 😌
The wine in safely in my cellar... But of course I am curious to know!
I’m 💯 sure its safe and totally isolated from oxygen & the cellar has been sanitized! However placing it in the bathroom itself would cause bacteria to be attracted to it! In which the wine taste may differ!
I know someone who done that and the wine smell was terrible!
I just wanted to share my opinion thats all 🙂
This is a great video. Can you please tell me the grape quantity to take 10liters of grape juice?
Thank you! I think around 20 kg
Shalom !
Great
Hello, nice video. I am very sad because your wine did not start fermenting.
I had similar case, and maybe it was also your case.
So, I remember last year i did something like that. One of my wine did not start fermenting and other wines were fine.
Only difference was because from wine that did not start fermenting i removed mash, and left only juice.
Probably mash contain a lot of yeast and nutrition needed for them, also oxygen and nitrogen.
Now i never remove mash before fermentation starts. When i see that mash is bubbling and that there is strong fermentation going, only then i separate mash from juice.
That's true. The wild yeasts are living on the skins and keeping them can help starting the ferment. But it also changes the wine a lot... So there is a trade off. Maybe next time I try to ferement the wine on the skins and make an "orange wine".
@@KonstantinBaumMasterofWine i never made white wine. But i heard that some white wines should be made from juice only.
You can also grow your wild yeast. Just smash some grapes, not washed, like 100-200g. Add there some water and sugar. In 2-5 days yeast should start working. You can then smell them. And if everything is good, use it like starter. Sometimes i grow wild yeast and didnt like smell. Sometimes fermentation did not started. So i not used that yeast. But when i have good yeast then i start making wine. Or put yeast to fridge, and use them when make wine 🙂
Very nice look
Thanks!
So do German grocery stores (Lidl/Aldi) have different grape species than American stores have? In the states we have seedless table grapes that are not the same as wine grapes and have fairly tasteless juice. We don’t even have foxy grapes (native to here and used in grape juice and some wine).
In Germany the selection is very similar to yours. You can get good tasting grapes too.
making fruit wines (e.g., grapefruit), i use a juicer.
you are right messy but that is fun
Started my first attempt at a natural wine yesterday, added a spoon of raw honey to the juice to help with fermentation, should I add some yeast if this doesn’t start in a few days or is it too late now if honey was already added
You should if there is no movement at all. If the fermentation is slow then you can risk it.
I made Blackberry wine from BB's from my garden. Everything went well at first. When I transferred all the berries out and began secondary F in gallon jugs with airlocks the ABV was 14%. I put it in my pantry at a steady 65 degrees and one month later the ABV was ZERO...what may have happened???
I got my white grapes to natural ferment in a bucket because I pressed with my feet. The foot is a great source of natural yeast, it's why foot stomping was traditionally done; after they're rinsed in hot water of course! I added Champagne yeast after my hydrometer dropped 13% to 10% potential ABV to carry it through to dry, after getting a touch of wild flavor. I punched it down on the must for 6 days, for a Georgian style orange. I'm down with low intervention wine, but unless you're in a winery/vineyard inoculated with a proven strong strain of yeast, it's a gamble to give a wild strain total control.
Yeasty Boys 😂😂😂
Hiii sir your wine video is supper👌🏻.., i have some doubt, i have 6 kg grapes so how much, water, sugar, yeast,add help me sir please
nice seeing you do that with your hands
you could you a piece of wood to squish it
Like the video is there a part 2?
Thank you! Pt 2 is coming soon when the wine is ready
hey iv got a question for you what if i just bury it? it seems like a good idea but will it work in the winter to?
I would expect the intern to do all the heavy lifting LOL. (I think his name is Leon but I have misremembered my intern's name before so I suspect I may have misremembered Leon's name too). :D
If I don't have the airlock can I keep the lit a little bit open,? And should I keep it open for 1 month or just for a week and then I close it forever?? Please respond to my comment if you can
Of course you drive a vintage beetle.
Hi there, Can i use a juicer to extract the from green grapes or not ?
I would not recommend it. The juicer will likely extract harsh tannins from the pips. A press would be more gentle
@@KonstantinBaumMasterofWine thanks bro 👍🏻
Can fermentation cause the cork on your big bottle to fly out? Can it pop?
If you don't have a hole in it, then it's inevitable! :D
you remind me 10 yrs ago
You filled the demi john too much. Fill it to about 70% then add the air lock filled with sterilzer. No need to put in bath tub.
Why didn't it start with the "local" yeasts? Nice channel by the way! :)
Sometimes they don't grow fast enough
Do you need to wash the grapes before pressing them?
I would not, unless they are really dirty or were heavily sulphured. When they are straight from the vineyard then they should be clean enough and you can dilute the flavor or contaminate with chlorine by washing them.
@@KonstantinBaumMasterofWine good to know thank you
Why didn't you press the grapes with your feet? ;)
Next time!
Bro, why during fermentation alcohol turn to vinegar
Man are you serious!!! A VW 🤩 I have a 71 and a 74 man I just sold my 69..
How many Kilo's of grapes did you use approximately ? i'm guessing around 15KG?
It was around 20 kg.
@@KonstantinBaumMasterofWine Thank you man., i guess i wasn't too far off then :)
I'm going to give this recipe a go this coming weekend. never tried brewing anything in my whole life, but when i live, wine is super expensive for a piss average bottle of wine, so this will be lighter on my wallet ;) . also i find the whole process super exciting. I've just ordered a few parts for brewing. can't wait to give this a go :)
@@AmbientWanderer sounds great. Let me know how it went!
@@KonstantinBaumMasterofWine Definitely will! Again, thank's for your video.
Why didn’t it work without the yeast? Is it for the grape types or what?
Not sure. It probably would have worked but I did not want to risk it. Sometimes there are not the right yeasts in the ferment and sometimes the juice does not have the right nutrients.
What's the white powder?
3:37 This German actually has a great sense of humor. He's funny, in fact.
funny Germans are a rare breed ;)
LOL
Where is part 2?
It is here: th-cam.com/video/TAWJWtcoJog/w-d-xo.html
Sir where is 2nd part i found but i dont saw 2nd part
What is the grape variety?
Riesling - if course! But I also realize, that I did not mention that in the video... 😣
My favourite grape - awesome!
hmmm, makes me wonder if bugs may be part of a good wine's taste.
Mein Herr, kann mann mit 2 oder 3 Trauben / Varietals zusammen und gleichzeitig vermischen und gären? Ich will ein Bordeaux Zuhause herstellen
i never put a stopper in the first five days
👏Hast du schon einen Namen für deinen Stoff?
Chateau Baum ...? Ich bin aber noch offen für Ideen :)
Hahaha, Polish yeast.
it's more hard than homemade makgeolli O_o
Possibly...
🤔hmmm that does make sense that you have your bathtub in your bathroom.......
lots of wrong things
Nice one, Konnie. I'm guessing it is Riesling.
mjr
tokyo