About the oxigen: How they manage those big thanks (20.000 L and so), when there is a big head space? Do they use CO2 or Argon gases? I mean, for both, wihite and reds
Do you have an email to communicate through? I am curious to learn more about how you built your wine business up from the basement to the winery. Great content!
I'm in a pickle. I just watched your video and l have made a mistake. My carboy is only 1/2 full and it will be days before l can get smaller ones delivered. Can l use the Distilled water jugs in the mean time?
Thanks very much for your videos!! Doesn't the campden tablet kill yeast? I've seen it dosed for 1 tablet per gallon to stabilize.... can you elaborate? I know you used fewer tablets and I'm sure your experience trumps my TH-cam University lol. Maybe it was that you didn't use them at the same time?
@@toaluasaleupolu7060 If you are adding no more sugar to it the tabs will do the job you don't need to worry about anything else if you are storing and bottling it properly. There's plenty of natural winemakers who simply add nothing
Enjoying these videos! JUST getting into wine making. I've been doing cider now for a few years so taking it up a notch with Vino!
This has been so informative. Thank you for sharing your knowledge.
Thoroughly enjoyed this video. Very Informative and I learned alot from you.
great video, and i love your enthusiasm . thanks.
Waiting for the next video of this series!
This is a great information. Thank you for producing this.
Thanks for the video I hope to make some wine from grapes soon.
Lovely video - thanks.
Fermenting buckets have a small hole in the lid for the stopper and airlock.
About the oxigen: How they manage those big thanks (20.000 L and so), when there is a big head space? Do they use CO2 or Argon gases?
I mean, for both, wihite and reds
Do you have an email to communicate through? I am curious to learn more about how you built your wine business up from the basement to the winery. Great content!
A cool climate winery using Swenson & Minnesota hybrids! My kinda place, subbed! 👍
I am using a glass gallon carboy for my white wine batch. How much headspace should i leave in the carboy for the first fermentation?
can we use a few different types of yeast to make a wine more complex?
excellent video
I'm in a pickle. I just watched your video and l have made a mistake. My carboy is only 1/2 full and it will be days before l can get smaller ones delivered. Can l use the Distilled water jugs in the mean time?
Thanks very much for your videos!! Doesn't the campden tablet kill yeast? I've seen it dosed for 1 tablet per gallon to stabilize.... can you elaborate? I know you used fewer tablets and I'm sure your experience trumps my TH-cam University lol. Maybe it was that you didn't use them at the same time?
Campden is a bacteria killer, yeast is generally safe.
Campden tablets go in the juice first. Then wait 24-48 hrs as the tablets get neutralized. Then you pitch the yeast…
were you adding yeast to water?
So what is your Specific gravity I'm a beginner I don't know anything about brix
How can I learn from you
Can you use camden tabs to stabilise wine ?
Camden tablets only stabilize bacteria. There are many other stability factors such as tartrate, and heat stability.
@@coldcountryvineswines1529 ok thank you for the reply that really helps
@@toaluasaleupolu7060 If you are adding no more sugar to it the tabs will do the job you don't need to worry about anything else if you are storing and bottling it properly. There's plenty of natural winemakers who simply add nothing
@@bobmarley2140 thanks heaps bro
Why are you using a "dirty" rag to wipe things? :)
I thought you weren't supposed to airlock primary fermentation ?
The fermentation caps have small holes in case of spillage.
oh ok I see sorry :)
Too much talk