Like I've said before - I'm a reasonably experienced winemaker - both kits and various fruit wines etc. However it's always good to see good technique and I'm very much enjoying the series to date. Many thanks.
Great video. Thank you Mr. Hyde. You have been a great inspiration to my winemaking. I just started my first fermentation of Pinot Noir from a kit and find this an exciting hobby. thank you for your informative and detailed videos. Joe
+Jose Pereira Pinot Noir, one of my favorites. Remember to age it about 2 years. You can drink it before then, but you might not like it as much as you will 2 years from now. You are correct, it is an exciting hobby and the rewards are well worth the wait of aging.
+Ernie Hyde 2 years? That is torture, lol. (I was going to wait 6 months ). Thanks for the tip. I degassed my wine last night using a power drill and mixer similar to yours but I went on and off for over an hour and I still see bubbles coming to the surface. I wonder how much is CO2 and how much of it is just foam. The SG is at 0.990, the pH is 2.9. I have not added the clearing gels yet as I wanted to degas the wine for.a couple days before adding them in. Am I on track?
+Jose Pereira Yes you are on track. If you degassed for an hour it is degassed. That was a long exposure to air. You need to be very selective with how long you expose it to air in the future before bottling.
Save your money on store bought wine and use sterilized marbles to fill the carboy. I want to taste my own wine, not a combination of mine and someone elses!
Great presentation. You mentioned the danger of bruising the wine by splashing when transferring from one carboy to another.. Wouldn't the degassing process bruise the wine ?
+Earl Ledden No, because during degassing you should be stirring the wine not splashing it. I used an electric drill and an attachment for degassing I bought at the wine supply store. Splashing causes the wine in small quantities to be exposed to air, thus the bruising. Best of luck with your wine making, Ernie Hyde
+Ernie Hyde Thanks; now I know what you mean by bruising. I also degass the wine by the use of a drill and have seen many a video where the user sucks in air during the process, thus " bruising" the wine. I would add that I've purchased a can of inert gas that fills the "empty" space of the carboy or bottle, so that oxygen can't get to the wine during racking or bottling.
John, it is difficult to say without knowing what kind of wine you are making, but a general rule I normally followed was a week to a week and a half. Seeing the wine in the carboy is the best measure. Look at the bottom of the carboy for the amount of sediment. Look at the clarity of the wine, especially white varieties. Red are a little more difficult to judge by viewing them but not impossible. Just try to keep your rackings to a minimum, since there is exposure to air each time you rack. Best of luck.
I ordered Lodi Ranch 11 cabernet sauvignon California from Winexpert for $179, from their label information it added 10 wt% sugar in this juice, but California state prohibits chaptalization. I will not buy any from this company.
Dan Fusco the sad part is the alcoholic in the video is teaching others a fun and enjoyable way to destroy their lives - pointing out the man has a problem and that it is killing him is why I shouldn’t have children, but a raging alcoholic should? Maybe the guy has Parkinson’s, but more likely he has liver damage and his neurological problems are alcohol induced.
Like I've said before - I'm a reasonably experienced winemaker - both kits and various fruit wines etc. However it's always good to see good technique and I'm very much enjoying the series to date. Many thanks.
I love your Wine Cellar ! Nice and clean, very organized. You are very well informed and thank you for taking the time to teach others like me.
Thanks Ernie. The series is great work and most informative. Cheers
+frankus54 You are welcome, Frank. I am glad it was a help to you.
Very clear and precise explanation of the subject in hand
Hi Mr Hyde, thank you for this detailed and informative presentation .
Enjoy.
Ernie Hyde
Great video. Thank you Mr. Hyde. You have been a great inspiration to my winemaking. I just started my first fermentation of Pinot Noir from a kit and find this an exciting hobby. thank you for your informative and detailed videos. Joe
+Jose Pereira Pinot Noir, one of my favorites. Remember to age it about 2 years. You can drink it before then, but you might not like it as much as you will 2 years from now. You are correct, it is an exciting hobby and the rewards are well worth the wait of aging.
+Ernie Hyde 2 years? That is torture, lol. (I was going to wait 6 months ). Thanks for the tip. I degassed my wine last night using a power drill and mixer similar to yours but I went on and off for over an hour and I still see bubbles coming to the surface. I wonder how much is CO2 and how much of it is just foam. The SG is at 0.990, the pH is 2.9. I have not added the clearing gels yet as I wanted to degas the wine for.a couple days before adding them in. Am I on track?
+Jose Pereira Yes you are on track. If you degassed for an hour it is degassed. That was a long exposure to air. You need to be very selective with how long you expose it to air in the future before bottling.
Very informative, thank you.
Very informative ernie... great video
What is the role of the potassium sorbet
Well explained, thank you..
I use glass marbles to get my level up when required.
A good technique but I never used it. Good luck!
Save your money on store bought wine and use sterilized marbles to fill the carboy. I want to taste my own wine, not a combination of mine and someone elses!
Or just use a carboy of the proper size.
Dude - that is genius!!!
When you store it after your first rack do you put a cork in it or do you put a airlock?
airlock
Great presentation. You mentioned the danger of bruising the wine by splashing when transferring from one carboy to another.. Wouldn't the degassing process bruise the wine ?
+Earl Ledden No, because during degassing you should be stirring the wine not splashing it. I used an electric drill and an attachment for degassing I bought at the wine supply store. Splashing causes the wine in small quantities to be exposed to air, thus the bruising.
Best of luck with your wine making,
Ernie Hyde
+Ernie Hyde Thanks; now I know what you mean by bruising.
I also degass the wine by the use of a drill and have seen many a video where the user sucks in air during the process, thus " bruising" the wine. I would add that I've purchased a can of inert gas that fills the "empty" space of the carboy or bottle, so that oxygen can't get to the wine during racking or bottling.
clearing the wine how long between racking would yousay
John, it is difficult to say without knowing what kind of wine you are making, but a general rule I normally followed was a week to a week and a half. Seeing the wine in the carboy is the best measure. Look at the bottom of the carboy for the amount of sediment. Look at the clarity of the wine, especially white varieties. Red are a little more difficult to judge by viewing them but not impossible. Just try to keep your rackings to a minimum, since there is exposure to air each time you rack. Best of luck.
Thank you your video is very detailed
I ordered Lodi Ranch 11 cabernet sauvignon California from Winexpert for $179, from their label information it added 10 wt% sugar in this juice, but California state prohibits chaptalization. I will not buy any from this company.
great!
If I start making my own wine, how long does it take to become as shaky as the guy in the video?
Not a nice comment,let's are you do a wine class on you tube
Dan Fusco the sad part is the alcoholic in the video is teaching others a fun and enjoyable way to destroy their lives - pointing out the man has a problem and that it is killing him is why I shouldn’t have children, but a raging alcoholic should? Maybe the guy has Parkinson’s, but more likely he has liver damage and his neurological problems are alcohol induced.
chris lion I’m a pot head not a drinker.
You know he is attorney?idiocy with imbeciles! You.
Cleaning and stabilising or do you mean sterilising lol lazy man way is the smart way to de gas