MASTER of WINE makes PINOT NOIR: How to make Red Wine Part 1.
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- เผยแพร่เมื่อ 10 มิ.ย. 2024
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Stainless Steel Fermenter (not the exact same article): amzn.to/3aNf13c
I have used this glass in this Video: RIEDEL Performance Riesling
I have tasted the following wines in this Video:
2020 Chateau Baum Riesling from Baden
In this video I will walk you through the process of making wine by making my own red wine from Pinot Noir Grapes.
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I’ve been making wine for the past three years now after discovering that it’s possible to grow grapes here in Norway. We have only one grapevine, which produces small, very bitter fruit. But nothing ventured, nothing gained. Suspecting that our grapes might be a tad too rich in tannins, I added supermarket grapes and a few kilos of raisins, plus wine yeast. Thanks to the raisins, the yeast went bananas. The result was a pinkish-brown liquid that tastes vaguely of Marsala with an alcohol content that can only be guess at. In line with naming my wines after rock groups and/or albums, this one was Pink Fluid. The almost white wine I produced the year before is called A Whiter Shade of Pale. I’m aiming at a Margaux this year. Wish me luck.
Take a SG reading before and after fermentation with a hydrometer to get the figures for ABV calculation. You can then add sugar to bump up the ABV to the desired 10-12% range.
Eg lager også vin her i Norge. And i hope you are norwegian since you wrote it so you get what i wrote😄
I've been making wine every year with my dad for two years now, and we use what grows on his yard, like apples, red, white and black currants and rhubarb, we've made rhubarb wine, red currant wine and apple wine, with success, and couple failures too, we tried cinnamon apple wine and the cinnamon overpowered the apple, also we've let the wine ferment too long couple times and it was horrid, the alcohol burned my nose and throat
Name one after Årbakka! That is an ancient Viking graveyard, and it is famous for that location has lots and lots of positive energy. It is on Tuesnes, Hordaland.
@@TheMentalblockrock What do Suicude Girls have to do with this? SG? Switch to Arab and your SG is even more enigmatic. SG? Type the real words, how heart is tat?
When are you going to release part 2???? Interested in seeing how it turns out.
Same! At least an explanation about what happened?
Come on K man, don't leave us hanging
Still waiting
Part 2 please! Really great video.
This is the best wine making video I've seen. Some videos make wine making seem like nothing more than a chemistry experiment--sanitizers, specific types of yeast, adding chemicals etc. I love that you stepped on the grapes. It would be great to see part 2.
Ahhh, as I was raised Italian, I became accustomed to wine from the basics on up. I experimented with fruit wines as well. Two fruit wines that were second to none that I've made, from scratch, were pear and mulberry wine. The one that came out on top was pear wine...very difficult to process but the flavor was, well, heart warming and high in alcohol content. Suits my palate just fine! I've been away from the wine making for a few years but I thank you for re-inspiring the passion to continue...an excellent video by the way!
My grandmother used to make wine from Illinois Concord grapes many years ago. I was too young to enjoy it lol. I think she also made wine from other fruits as well. Pretty simple home process that produced a satisfactory result.
I'm going home wine making
now 2nd fermentation
I use korean wild grape(muroo)
Wish me good luck
Loved this. Real change of pace.
wunderbaum :) What a great idea for a series, cant wait for the follow up videos.
I am impressed by the white wine you made without SO2 and put in a bottle. The red one I would ferment open top without airlock. I have now 9 different wines most still fermenting in Shatrovo, Bulgaria, Struma valley
My man,I'm from Dupnitsa.I love wine.Maybe one day we'll try your wine.Good luck.
I tried home made wine when I visited a friend in Calabria a few years ago. The standard was generally above average, but it might just have been the holiday atmosphere that increased my perception of the quality.
I love that you are so down to earth, keep up with the videos!
Thank you sooo much for your amazing videos Konstantin ! I've just started a wine course and you make everything sooo much easier and sooo entertaining. Thanks for everything xxx.
Just watched some of your videos. Finally a wine channel i really like, fun and educational. Keep it up bro! Looking forward for more. Subscribed😁
Greetings from Slovenia!
Thank you for sharing your journey and process!
The grape pressing part with the music was soo cool. Well, as cool as stuff like this can get, at least. 😃 Well done.
Never made wine with grapes but growing up my parents have made "wine" from apples, gooseberries, rhubarb and even coffee berries.
What a great video! Viewing this is much more fun than just reading theory. You've a great channel that I discovered some week ago.
I've never had homemade wine, but I did help out with the harvest this year and get to see the winemaking process. Also helped with a pumpover. Very informative video!
Good stuff! Your video is very interesting too.
@@KonstantinBaumMasterofWine Thank you! That means a lot.
Where is part 2, what happend ? Are you aging it ?
I've been making wine for 10 months now, starting last autumn with grape wine which is actually so easy to make...the wine makes itself as they say!
I used German Riesling and something called Hamburger by the guy who gave me the grapes.
I've tried it at 6 months old and it was really good.
Since then, I've caught the bug and now I always have something brewing, however I've switched to other fruit wines instead of grapes and mead.
Love it! Love my new hobby, love everything about it...the fermentation and the process in general is just so fascinating to me I basically enjoy it at least as much as the final product, if not more.
In fact, I drink seldomly...most of the wines/meads I produce end up being given away to family and friends who seem to enjoy it. A lot, lol!
Regardless, I'm already running out of space to store the wine properly because over the last 10 months, I've produced 18 different wines & meads, mostly in 5 - 10L batches, so currently, despite giving much of it away and drinking some with my closest family and friends, I still have about 100L of wine, within some 150 bottles.
The last three batches I bottled were: rose petal wine (amazing!!👍), a mix of tart and sweet cherry and dandelion with orange. They're all great but the rose which did turn out as a wonderful rosé, is my favorite of the three! It's actually in my top 3 in general!
Hey Konstantin, thanks for this awesome video! Can't wait for part 2! Best of luck.
Hey, thanks!
@@KonstantinBaumMasterofWine loved the video. Not seeing a part 2 for the red - was that ever made?
@@KonstantinBaumMasterofWine Is there a part 2? I would love to know how the wine turned out.
Great video! Quite educational and entertaining. And nice cellar. Reminds me of some spots in Spain. Cheers from Mendoza 😊
I love this video. First time making wine this year with trollinger vine in my backyard. Will you make a Part II? Love your stuff!
Well done! Cheers!
A cool philosophy. Drink your own wine and stay thirsty. Well done. I’m with you on all of that. Cheers from NZ.
Loved the video! I just made a batch of Montepulciano from some North Texas grapes and destemmed them with a milk crate and it took about 3 hours!!
I would love to try this at some point! MVP moment was the electric blanket on the fermentation tank! Fantastic video Konstantin!
Glad you enjoyed it!
Great video Konstantin
Glad you enjoyed it
Wonderful video Konstantin! Very curious to see how it goes with the Pinot Noir!
professional and natural way
This is such a great and inspiring video! I'm so excited, need to buy some grape vines and a stainless tank!
Well done, and a great video! I can't believe you've pressed the grapes and fermented it in your own cellar though! Everything gets so sticky and smelly - and that's with working in a real winery!
If you dont have a punch down tool an old flat top potato masher is a good substitute for small batches. Much better than a spoon!
Very true, good tip!
I prefer a stainless steel spatula or ladle myself. The longer handle is good for moving the cap all the way to the bottom of the container, and either of these implements is easy to come by.
Good idea!
I was thinking the same thing!
Thank you from Atlanta, GA!
most of my homemade brews have been mead, mostly because of how easy it is to make. But I really want to try making a red wine with grapes and pinot noir would be so good.
Decades ago I used to make wine from concentrate. The whites were ok, sort of, the reds not so much. My reason for making wine myself was mostly financial, but it was interesting too. Great video.
Love the videos Mate! is the part two coming soon? looking forward to it (Y)
i would love to make PN one day!
Go for it! If nothing else, you'll learn a lot. One small tip: handle the must gently. Trust me! 😅
really amazing...
The wine stomp dance was a bit of a surprise. 😂👍🍷
Great video. I've been making my own wine for years with very mixed results. It's a fun time though. This year I have some chenin blanc as well as a fortified wine project going. Enjoyed watching your experience!
Love the black shirts. The artists & musicians sport black in my city. You get it.
I always thought that Pinot came from Pino in Sesam Straße. Now it is an upside down X-mas tree. I still prefer my Sesame Street explanation. Super Grover is my nickname for Primitivo, off coarse.
Thanks for showing the process of growing these funny living creatures that do the real work for us all. They are tiny, are they? Yeast, is it? Ha, what yeast? Where does it come from?
I was enjoying the traditional music dance you made while pressing 😂
I also make wine at home. I add yeast and that’s it. No additives or clarifiers. Really looking forward to part 2 to see how your wine turned out.
And we want to see part 2. How did it turn out?
Great video as always Konstantin! I love your approach to wine, how you explain things, and give a different perspective on things.
Would love to try one of your wines one day! Looking to forward to the next video.
Glad you enjoyed it!
Great video, just done our second harvest here in South West France for white wine today. Really nice thing to be doing just need to get the alcohol level better this time around
Thank is you this video!
The bottle shape you like so much reminds me of a Bordeaux Tregnum or a big Madeira bottle.
Impressive and enjoyable video. I'll be looking forward to watching how things progress.....I'm now thirsty....off to see what's kicking around in my 'cellar' :-)
Tony
Hi Konstantin. Love your videos. Very curious how this wine turned out in the end and how you ended up maturing it.
At the winery I work at we walk the tanks versus punching down the grapes with tools prior to fermentation. Literally put on boots and get in the tanks and walk around.
Is there a part two to this as I am very interested to see how it turned out.
Can’t wait fort part 2…
Honestly a much more interesting video than I expected. Very nice!
I wish you all the best for your wine!
(Food for thought: my experience is that your preferred bottle type doesn't work with a Coravin 😉🍷)
Thanks for sharing!
Thanks for heads up! How can i get one of those fermentation jar please? It looks exquisite and what is the alternative for doing a jar like that manually at home??
Many of us succumb to the temptation. I've made mine with frozen/destemmed Columbia Gorge fruit, light toast oak chips and Romanee-Conti yeast. I found lots of bottle variation, but the best bottles were very nice if I do say so! 😅 Thanks, be well!
Oh, so it's a normal thing then. I was worried, because the quality of my garden-harvested muscats is very hit or miss - they vary from just acceptable to quite good, and considering I only made a 20L batch, it's not like I have a lot of bottles to simply pour down the drain if I get a 'meh' one.
@@Ildskalli very normal, my friend! I think it has to do with oxidation; small lots are prone to it; especially at bottling, I suspect. Good luck!
i am so glad i found this channel! that is a cool sword behind you :)
Welcome aboard!
Need part 2!
Just asked on your instagramm post if there will be a video and here it is.
I am looking foreward to see the next part of this. Mostly because i tryed to do my own wine from grapes i got at home. But it turned out really bad, so i wonder what i did wrong...
First steps i did where kinda the same like the ones here in this video. But maybe i failed anywhere later? Or maybe the grapes where just bad...
Maybe I will figure it out after watching the next steps in the coming video.
If not I`ll just try it again next year.
Anyway, great video and I always love watching your content.
Today I racked my plum wine off the gross lees and will experiment with aging on the fine lees for the following 2-3 months! Had some trouble with the quality of the fermentation but we'll see how this ends down the line :)
Excited to see what feet yeast can bring to the complexity.
An advantage of pressing with feet is also that the bacteria responsible for malolactic fermentation (Pediococcus, Oenococcus etc) are common colonisers of feet and will normally prevent other bacteria from ruining the wine. Plus it feels funky
Du kannst vor allem als Hobbyweinmacher ein bisschen Hefenährsalz in den Weinansatz mischen damit die Fermentation so schnell wie möglich beginnt. Je schneller die Fermentation beginnt desto kürzer ist der Weinansatz in Kontakt mit Sauerstoff und desto schneller kann die Hefe alle anderen (unerwünschten) Bakterien verdrängen.
Beautiful video! When is part 2 coming out!?
Not sure yet - when the wine is ready!
Piedrasassi Syrah is some real good stuff! Great video
Yes! Thank you!
how is this wine coming along? also what is the syrah you mention in this video?
Is there a part 2 already? Thanks 😊
Im growing a small vineyard at home to make my own wine in the future.
I've started doing 2 pours for the first bottle. instead of all 5. Then using the second bottle at 5 ounce pours. And using the left overs to cook with. That's 15ml's a sip or 30mls a drink. and thats 5 drinks per 5 ounce serving. lol. going to try shells mac and cheese wines tomorrow. lol. very good.
Is it a bad idea to remove the stems? and I can't wait to see part 2 of this!
Hey! Thanks for making this video. Interesting when you mentioned doing punch downs in NZ. Which winery did you do it with? I'm currently doing a vintage at Central Otago.
It was a small winery in Nelson called Te Mania.
Do I need to steer it 2-3 times a day everyday? Until its done?, or just in the beginning?, I work in different countries time to time, so can I leave it for like 3 weeks without steering?
thank you very much for this video. in my opinion preparing your own wine at home is healthier and safer. but after the end of the fermentation process this wine does not contain methanol ???
I do make mead. Its a bit different, but in essence its close enough.
hey there doesn't seem to be a part two of this particular wine-making process? I see the other one but that one is for white wine :D
I made my wine it has been already a week since I pressed yested and airlock is on. Question is that when I can bottle them I mean how long airlock should be on _
I never had homemade wine and also I never drink Wine actually, but I enjoy this type of videos and I like your videos, if you think that color is weird, but honestly it's beautiful color, golden color and also I'm sure it's more meaningful because it's homemade..
like your wine making in your basement! Keep making it.
I would love to see or at least hear how it went. Is the wine bottle aging in your cellar? Did you drink it all immediately? Did it turn into a big pot of vinegar? Whatever happened would be interesting and educational.
Hello Konstantin, what happened to your red wine? Will we get a second part or did the wine turned bad? Would love an update.
I can't find part 2 of this. How did it turn out?
I'm currently fermenting Pinot Noir so any advice would be appreciated!
Just tried my furmint-hárslevelű cuvée from this year - waiting for racking, filtration, but smells and tastes so nice. Hope your pinot will be good too!
I hope so too!
Where is part two??????? I needs it!
hehe sehr cool, ich habe letzten Sonntag auch meinen ersten Wein gestampft 😀
My name is Mike. IJust discovered your channel and subscribed. I have watch several videos now. I am a professional winemaker here in California. Our winery is called Ruby Cellars and is located in the Paso Robles area. I would be delighted to get your opinions on our wines. We have many red and white varietals. We have made port, neutral brandy, and have made an "orange" Viognier for several years. The most recent vintage won a gold medal in the San Francisco Chronicle Wine Competition. I will be going through as many of your videos as possible over the next month or so. Cheers!
Look really nice. How much points did the chateau Baum get?
I did not rate it... if I had to I would score it below 80 points.
@@KonstantinBaumMasterofWine 🤣 I wanted to ask the same. Hey, if it matters, I would drink a whole glass with you without not smiling
amazing video! it s very interresting to see the process of winemaking as a brewer, just the lack of sanitation stressed the fack out me hahaha
Glad you enjoyed it! Everything was cleaned beforehand.
As I am living in Munich, it's quite hard to get to real grapes for wine. May be some smaller winegrowers in Franken are also selling to private people? I will try next year and make some :-)
Hallo Konstantin, leider finde ich den zweiten Teil nicht?
subbed at the moment.
I'd love to try the vine, living in france in the loir et cher regent, used to french vine, would love to try that beautiful sounding vine. I'm by the way also german from Recklinghausen born in Herne.
Hey, loved the video!
Was there a part 2 to this?
Not yet...
@@KonstantinBaumMasterofWine looking forward to it, wine boss!
Please go commercial so I can buy your Rieslings. That label looks so cool.
Can I ask why it tastes like pineapple apple flavors? Did you include it in the fermenting process?
we want part 2 :)
As a Master of Wine, you shouldn't confuse the term pressing with crushing! Crushing is what makes the juices flow. Pressing comes later when you separate the liquid from the skins, in this case after fermentation. Gotta stay sharp, my man! Love your content. The soft natural lighting in your cellar/studio is 10/10!
You committed this horrible crime in the white wine-making video as well.
Cannot find part 2 of the Pinot Noir video. Thanks.
Whole cluster fermentation in a cold year is a classic mistake. That wine will come out MUCH too tannic. The stems and branchi looked very green which = Tannins galore. Did you check the sugar levels? What was the gravity before adding the yeast? In cold years you are allowed to add sugar to the ferment. It is a common practice in Burgundy. I salute you for this effort! Cheers!