Everything this man has said so far has been on point. The fermaid k is outstanding. It loooks like it’s not working at first but as soon as you add some of your must juice the yeast start eating it up and you’ll get the foam and bubbles and the sound he’s talking about. It’s unreal. I thought my yeast was dead at first. And as I’m typing this it’s foaming and bubbling.
This summer I harvested 60+ pounds of figs from my 2 little trees. Tonight I am adding sugars and pitching the yeast. 2 high tolerant 18% alcohol yeast blends. Can't wait.
Hi, I have a question. I started a batch of blueberry wine a week ago April 27th. I pitched 2 packets of Bourgovin RC 212 into the 9 gallons with 28 lbs. of blueberries. I am using a new stainless steel tank I just purchased. However, I don't see the bubbler making any bubbles. I heated up some water last night up to 100 degrees F and put in a packet I did add 1/2 teaspoon of yeast nutrient, I just saw your video not to add the nutrient. However, I don't see much action after a few hours, I hope the yeast is not old or dead. Can I use a different yeast into the batch, say EC1118? I never had this problem before, when I did my first batch,or second, I used the plastic fermeter and either the Bourgovin RC 212 or the EC 1118 and it started bubbling within 2 days.
I would stick with the RC212 so that the yeast aren't competing. I would also plan on giving that wine a little more air rather than fermenting with an airlock. Normally on something with that much tannin, I will just put a sheet over the fermenter and do an "open top" fermentation. You will need to punch down your berries a couple times a day, because they will fill with CO2 and float above the liquid. It is also possible that your pH is very very low (
I used Fermaid-K as a yeast nutrient. Can this be used for the starter and if so, how much would I put in? I normally used 1.5 gram per gallon that I add when I start the batch.
Hi There. Having some issues getting my starter going. Dissolved 9g Go-Ferm to 100 ml of filtered water at 105degF. Then added 6g of EC1118 yeast, and nothing...any help would be much appreciated. Cheers.
Where do I find good red wine yeast these days? I bought some Red Star Premier Rouge (it was the only red wine yeast I could find) and wondered if that would work? Does that Red Star yeast produce hydrogen sulfide (H2S)? I couldn't find the Bordeaux yeast you mentioned (BDX). Wine and beer suppliers seem to have either been hit hard by COVID or maybe just a consolidation in the industry? Thanks for your help and great, great videos.
More Wine has a super wide selection of yeast. They will repackage some of the winery grade yeasts in to smaller sizes. Some of the more exotic stuff will require you to go to the supplier who makes it. Unfortunately most local brew shops carry a very limited supply of wine yeast and they all have a sales pitch on why whatever they sell is the best.
I have a Merlot that I made last Oct. that is still sitting in a carboy. I find it a little weak on tannin, and I'm wondering if it's too late to add some. If it's not too late, how would you recommend going about adding it, and would it require racking at a later date? Perhaps oaking is the best way to increase tannin at this point? Thanks in advance!
You can add tannin now. If you like a lot of oak, I'd add it that way. The lower the toast the more the tannin it will contribute. Spirals and cubes tend to have a little more than chips also since they have more of a toast to untoast gradient through the thickness. You can add a little acid which will really liven it up too. Any major adjustment that you do now will just take a while to settle in. If you adjust substantially you may want to wait about 6 months to bottle.
@@TheHomeWinemakingChannel Thanks for the expert advice. I really do appreciate your contributions to your quality YT videos, and your dedication to replying to your subscribers.
That is sufficient but can be a little tricky to get started. You will want to make sure your SO2 is very low and get it a little warm until you see the airlock bubbling a bit.
Oh yes. I like fermax a lot for that actually. It has a little more DAP it seems than fermaid K which is the more mainstream choice. That makes it a little better for treating a wine that is getting a little stinky, but also still a pretty good choice for a balanced nutrient
Holy smokes! I tried ordering the Renaissance Fresco yeast that you talked about, and though it's only $2.99 for the yeast... the shipping is $15 to Michigan. That's insane!
Yikes, that is a little high for a package that probably weighs about an ounce. I use yeast as old as about five years and have no trouble really. Store it in the fridge. You can always order a few year supply to make it a little cheaper per pack. Makes me want to start offering the renaissance yeasts on my website.
@@TheHomeWinemakingChannel ... Thanks for the response, and guidance. I didn't know it would last that long. Yes... that makes a lot of sense to buy in bulk and reduce the overall cost. Thanks a lot! You have a great channel!
Thanks for the video. Just some editing feedback, though: I find the constant switching to a side shot to be unnecessary and very distracting. If you're not looking at me, you're not engaging with me as the viewer. It's like you're looking at someone else in my room who doesn't exist.
That is unusual. Did you rack the wine off of the gross lees (the initial yeast and fruit pulp that settles to the bottom). Wines aged on the lees, like bottle fermented champagne can have a slight yeast taste for a while.
It is because there really isn't a useful small imperial unit of mass. You could say to add 1/28th of an oz but grams just work well for small units. Volumetric measurements like 1/4 tsp are not particularly accurate for powders. Ideally we would just work in all metric and use liters instead of gallons but with most viewers being in the US, gallons resonate more.
Everything this man has said so far has been on point. The fermaid k is outstanding. It loooks like it’s not working at first but as soon as you add some of your must juice the yeast start eating it up and you’ll get the foam and bubbles and the sound he’s talking about. It’s unreal. I thought my yeast was dead at first. And as I’m typing this it’s foaming and bubbling.
This summer I harvested 60+ pounds of figs from my 2 little trees.
Tonight I am adding sugars and pitching the yeast. 2 high tolerant 18% alcohol yeast blends. Can't wait.
Thanks for the video. Very useful and informative. Great for beginners like me.
I hope you could make a video of how to filter the wine! or speed up the sedimentation process.
Another super helpful video in the can
Hi, I have a question. I started a batch of blueberry wine a week ago April 27th. I pitched 2 packets of Bourgovin RC 212 into the 9 gallons with 28 lbs. of blueberries. I am using a new stainless steel tank I just purchased. However, I don't see the bubbler making any bubbles. I heated up some water last night up to 100 degrees F and put in a packet I did add 1/2 teaspoon of yeast nutrient, I just saw your video not to add the nutrient. However, I don't see much action after a few hours, I hope the yeast is not old or dead. Can I use a different yeast into the batch, say EC1118? I never had this problem before, when I did my first batch,or second, I used the plastic fermeter and either the Bourgovin RC 212 or the EC 1118 and it started bubbling within 2 days.
I would stick with the RC212 so that the yeast aren't competing. I would also plan on giving that wine a little more air rather than fermenting with an airlock. Normally on something with that much tannin, I will just put a sheet over the fermenter and do an "open top" fermentation. You will need to punch down your berries a couple times a day, because they will fill with CO2 and float above the liquid. It is also possible that your pH is very very low (
I used Fermaid-K as a yeast nutrient. Can this be used for the starter and if so, how much would I put in? I normally used 1.5 gram per gallon that I add when I start the batch.
Hi There. Having some issues getting my starter going. Dissolved 9g Go-Ferm to 100 ml of filtered water at 105degF. Then added 6g of EC1118 yeast, and nothing...any help would be much appreciated. Cheers.
Where do I find good red wine yeast these days? I bought some Red Star Premier Rouge (it was the only red wine yeast I could find) and wondered if that would work? Does that Red Star yeast produce hydrogen sulfide (H2S)? I couldn't find the Bordeaux yeast you mentioned (BDX). Wine and beer suppliers seem to have either been hit hard by COVID or maybe just a consolidation in the industry? Thanks for your help and great, great videos.
More Wine has a super wide selection of yeast. They will repackage some of the winery grade yeasts in to smaller sizes. Some of the more exotic stuff will require you to go to the supplier who makes it. Unfortunately most local brew shops carry a very limited supply of wine yeast and they all have a sales pitch on why whatever they sell is the best.
I have a Merlot that I made last Oct. that is still sitting in a carboy. I find it a little weak on tannin, and I'm wondering if it's too late to add some. If it's not too late, how would you recommend going about adding it, and would it require racking at a later date? Perhaps oaking is the best way to increase tannin at this point? Thanks in advance!
You can add tannin now. If you like a lot of oak, I'd add it that way. The lower the toast the more the tannin it will contribute. Spirals and cubes tend to have a little more than chips also since they have more of a toast to untoast gradient through the thickness. You can add a little acid which will really liven it up too. Any major adjustment that you do now will just take a while to settle in. If you adjust substantially you may want to wait about 6 months to bottle.
@@TheHomeWinemakingChannel Thanks for the expert advice. I really do appreciate your contributions to your quality YT videos, and your dedication to replying to your subscribers.
How much GoFerm do you add per gram of yeast?
Hi there any suggestions with where or which malolactic brand I should Buy
For red wine I usually use CH16. If the wine is a little more acidic or if it is a white wine, I use CH35. You can get them at More Wine online.
Thanks
I'm located in Canada would this malolactic bacteria Viniflora Oenos be sufficient
That is sufficient but can be a little tricky to get started. You will want to make sure your SO2 is very low and get it a little warm until you see the airlock bubbling a bit.
@@TheHomeWinemakingChannel awesome how do I make the S02 is very low ?
very helpful thanks!
Is Fermax suitable for a yeast starter?
Fermax has a lot of DAP, so you really don't want to use it for a starter.
what about using fermax once fermentation has started the kid the yeast fed
To keep the yeast fed...sorry
Oh yes. I like fermax a lot for that actually. It has a little more DAP it seems than fermaid K which is the more mainstream choice. That makes it a little better for treating a wine that is getting a little stinky, but also still a pretty good choice for a balanced nutrient
Do you have a chemistry background? You seem very thorough.
Thank you! I have an engineering background, so just a lot of interest in optimization no matter what it is.
@@TheHomeWinemakingChannel You seem like an engineer. Two of my best friends are engineers. You should see the chilis they grow.
Holy smokes! I tried ordering the Renaissance Fresco yeast that you talked about, and though it's only $2.99 for the yeast... the shipping is $15 to Michigan. That's insane!
Yikes, that is a little high for a package that probably weighs about an ounce. I use yeast as old as about five years and have no trouble really. Store it in the fridge. You can always order a few year supply to make it a little cheaper per pack. Makes me want to start offering the renaissance yeasts on my website.
@@TheHomeWinemakingChannel ... Thanks for the response, and guidance. I didn't know it would last that long. Yes... that makes a lot of sense to buy in bulk and reduce the overall cost. Thanks a lot! You have a great channel!
Thanks for the video. Just some editing feedback, though: I find the constant switching to a side shot to be unnecessary and very distracting. If you're not looking at me, you're not engaging with me as the viewer. It's like you're looking at someone else in my room who doesn't exist.
Why does my wine taste like yeast, after 6 months.
That is unusual. Did you rack the wine off of the gross lees (the initial yeast and fruit pulp that settles to the bottom). Wines aged on the lees, like bottle fermented champagne can have a slight yeast taste for a while.
WHY IS HE USING GRAMS WITH GALLONS!?!?!?!?
It is because there really isn't a useful small imperial unit of mass. You could say to add 1/28th of an oz but grams just work well for small units. Volumetric measurements like 1/4 tsp are not particularly accurate for powders. Ideally we would just work in all metric and use liters instead of gallons but with most viewers being in the US, gallons resonate more.