How to make Natural Wine. Our First Vintage from start to finish.
ฝัง
- เผยแพร่เมื่อ 29 ธ.ค. 2021
- Our first year making our own wine on our homestead in Central Portugal. We experimented on a budget using as little kit as possible, trying Carbonic Maceration with the red wine and skin contact with the white. Nothing was added, just grapes and their own natural yeasts. Hope you enjoy.
The book Iwan mentions at the end is: From Vines to Wines by Jeff Cox: amzn.eu/57rBzXp (Our Amazon List where we earn a small commission at no extra cost to you)
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Beijinos e abraços,
Carissa, Iwan, Frankie & Albi
Carissa, Iwan & Frankie decided one night over a bottle of wine that moving from North Wales to Portugal would be a good idea. Within a month they were on the road to Portugal to find the perfect piece of land to call their new home. We picked up Albi the cat along the way. Subscribe to follow our journey as we turn an old stone barn into our home, and learn the ropes of looking after a piece of land to make an abundant garden and one day, our very own winery. - แนวปฏิบัติและการใช้ชีวิต
My Italian family would grow dandelions and would make dandelion wine. Which they loved!
Loved the video, you seem to be leading the way for the Portuguese youtubers in this years wine success stakes 😋🏆🏆
Hello ❤nice video I learn about vino🍷and laughing when Iwan put the feet in the bucket 😂❤❤❤
Amazing vid guys, you crafty buggers, !!
Imagine having foresight🤔😍😍😍😍
Thanks Nick! Can’t believe it’s all worked so well to be honest!!
Iwan, so glad the wines turned out great; a great way to end the year! Gongrats! 🥰
What a great job making your own wine. Very interesting prices. And Nick is such a nice guy, lending the press.!! Carissa, you have to design your own label for the wine bottles.
Oh the labeling is a great idea.
@@sondraflesch1463 Yea a cat label would be awesome
Congratulations on your first harvest guys, positive vibes for the future...👍🏽😎
Only just watched it and you seem to be a professor of wine already.👍👍
I really enjoy and look forward to your videos. Happy New Year to the both of you and wish nothing but good things in 2022!
A great video for all the wine enthusiasts. Really loved it.
Iwan and Carissa, living their best lives🥰👏🥂, Happy New Year.
Love the rich color of the white wine,and the Rose
You two are so entertaining and knowledgeable about your wine making, I’m loving learning xx
Me too was waiting for this video.Very happy for you that the wine turned out good,enjoy e Feliz Ano Novo.
Muito Obrigado Isidro!
Great video. Worth waiting for.
Salud!🥂 I wish you both a Happy New Year!🎊🎆 Lots of love and be safe!😘🤗🎄🇻🇪
Thank you for this very interesting episode!
We love you guys, lets hope we all have a more prosperous and peaceful year! ❤️
Thanks Manny! Happy New Year!
Tasting looks like something I'd enjoy!
Well done with the wine harvesting Happy New Year to you
Enjoy that lovely wine..
Enjoy the last of 2021, Hope 2022 will be a very good year for both of you..
Cape Town South Africa
Congrats guys... Happy New Year 🎉🎉🎊🎇🍾
so so cool! Great work
Happy new year to you all Cheers
Nice work indeed, must be very satisfying making wine from scratch 👍👍👍
Congratulations 🎉 well done. So inspiring
Nice good job all the best for the New Year 2022 to all.
Really enjoyed this video and the feeling of being in the conversation towards the end. Congrats on your wine...enjoy :)
Glad you liked it Leanne! It won’t be long before the second vintage!
Great content I like the idea of nothing Added no sugar or Yeast
Happy New Year 2022
Well done! Congratulations for your wine! Bom ano! Have fun!
Well done guys, great to see the process of making the wine. I started making Blackberry and Blueberry wine last year with excellent results, the longer you leave it the better it gets. i also put a very strong cup of tea in and juice of a lemon saves using chemicals. i also ferment it to complete dryness and back sweeten it if required. keep up the great work.
I would be inclined to make BlackBerry liqueur. Because I would think it would be marvelous over vanilla ice cream.
Have a Happy New Year..be safe 👍👍
Happy New Year
Store the bottles in an angle so the cork is always “wet” and seals better. Now show Nick how you did it , maybe you can trade wine for vinegar. 😎
Studies show this is a myth. No need to tip the bottles. The humidity inside the head space of the bottle is always at 100% humidity regardless.
@@ThePotThickens I’m not sure if is a myth because cork will dry overtime and the humidity inside would be enough to make the cork expand. All the traditional wine producers use this method for centuries and any bottle that’s not sealed or tilted will not make to an auction if is an old wine, so they may know a bit more than some “scientist” doing experiments in a lab for a very short period of time. In other words Portugal, Spain, France and Italy still use this method if using corks unless they use some kind of twist caps.
@@slanwar Corks last forever and natural cork does need to be kept on the side or the cork will dry out and shrink letting in excess oxygen and oxidizing the wine and ruining it over time.
I loved that vlog 😘
If you have dandelions growing on your property, don't overlook them. You may want to try your hand at some dandelion wine. My Italian family would collect up dandelions anywhere they could. As they started the batch of wine, last year's wine is ready to enjoy. Dandelion wine takes a year to meet its potential.
Would have loved to have been there to taste the wine too. Glad you’re happy with your wine.
Interesting airlocks you got there. I have not seen those before.
Nor had I! The normal ones don’t seem to exist here. These are for fermentation tanks but it’s all I could get só tried to make do.
All that lovely fruit, to bad you couldn't separate the seeds and make a fruit spread. I make my own jam with jello.
That was different & fun . I worked for a winery for 6 yrs and the crew I was on won the grape stomp competition , we wore 2 pair nylon stockings to protect our feet from stems and so we’re able to go faster , longer than the sissies . Slainté !
😄 smart!
I worked for a winery where we stomped fruit with our feet but we wore boots and sanitized them and got in and walked the tanks multiple times a day, we had this huge glass window and customers in the tasting room would stand and give us weird looks because we were walking around in tanks of wine lol.
That buncha grape is bigger than the head! Amazing 👏
Nice going... olive oil, wines, fruits, vegetables...chicken and livestock? You guys are doing very well !! Congratulations 👏, and a very happy healthy New Year 😀😊
Thank you!!
How fun!! 🍷 Looking forward to the follow up video in March. Have watched and rewatch Mossy Bottom’s video on Strawberry soda 🍓, and Carissa I’m wondering if you’ll try growing enough strawberries and giving that a go? Other types of fermentation in the future? Kombucha, maybe? They’re (soda and kombucha) not wine but just wondering. ☺️
Inspiring
Nice! keep up the good work.🍷
As for freshness and acidity, it is difficult to obtain from white grapes grown inland. In the last 20 years, a few Alentejo wineries have extended their production to coastal areas to get it.
Thanks! I think you may be right, I’m going to experiment with some more aromatic varieties that work well in hotter climates - maybe a moscatel variety.
Bom dia, from Chile.
Nice color in your red wine.
Very cool ☺️👍
Fab video, I’ll definitely have to get that book 👍 We are moving to Bulgaria this year and there are some vines already growing on our land, but we will plant a lot more. While we wait, there are lots of wineries around to check out, oh the hardship 😅 I worked in hospitality for a long time and did a brief stint as a junior sommelier while I did WSET training. I’m looking forward to extending my knowledge of producing and drinking 🍷 cheers both Happy New Year!
Bulgaria, interesting will you do a TH-cam channel about it?
@@nickytanton107 it’s something I’ve thought about, yes, even if just to keep friends and family up to date.
I MIGHT TASTE THE ROSE'...DON'T LIKE DRY WINES...HAVE A BLESSED NEW YEAR & A PEACEFUL ONE IN EUROPE...SNOWED IN HERE SINCE YESTERDAY IN VANCOUVER...GOT UP TO 30 F. TODAY THOUGH...ALL THE BEST, CARISSA & IWAN, LITTLE FRANKIE & ALBI & THE NEWBIE...;)
I enjoyed this very much. I wish you success as you begin your wine making experience. Natural wines interest me. I don't think I have ever tasted that. It sounds very organic and tasty. I'll bet if you quit smoking the wines would taste even better to you. I know when I quit, food and wine tasted so much better. It takes about 6 months for your taste buds to regenerate. Why not quit now and then in 6 months when you do your next tasting you will be even more impressed with the wine.
You’re very right! It’s on the cards in 2022 I think!
I was waiting for this video. Very excited! And very curious. I've watched some home-made wine experiments but I believe you guys know a little more about wine...
I love the honey color of your white wine (it also reminds me of ripe yellow pears). And the berry cherry red is also very pretty. I did crack up when Johan carried on about "mousy" wine 🤣🤣🤣 I have really sensitive taste buds and nose, I rarely drink wine though. But I certainly would hate 'mousy wine'... even though I have no idea what that means
I love camembert or brie with figs (candied green figs are the best). You get it on all the wine farms in Cape Town. It's supposed to be amazing with wine. Have a lovely new year's eve!
Thank you! We’d love to visit the SA vineyards!
@@FrankieOffGrid and Cape Town. Miss it a lot. Lived there for many years. You should definitely go!
@@FrankieOffGrid oooooh we could go via Ghana, trying to get Grannie-Annie on a cruise from South Africa to Lisbon, not convinced her yet lol
Put a solidly attached wood handle on the wall so you can stand up and not tip the container over.
Fact: All grapes and apples derived from the are known now as Georgia, between the Black and Caspian seas, where they used (and some still do) buried their pressed juice to ferment in stoneware AMPHORAE like in olden times.
I love that you (Ewan ?) have acquired the knowledge you have.
Also am overjoyed to see you both home after your ordeal.
There was a 8000litre amphora for sale in the Alentejo not long back. 12000€. Bargain! It was bigger than the van! I’ve tried a few amphora wines, super interesting! The wall hanger is a good idea! Haha
Am I spelling Ewan/Iwan correctly ?
Iwan is the way, Thanks! It’s the Welsh spelling haha
We have been following your channel for quite a while. We’re in Llanelli, “Cymru Cymraeg”. I remember a while back you were looking for a name for your Quinta, why not Quinta Gales? Your both from Cymru. Anyway we’re enjoying your videos and good luck with everything.
Ahh Diolch yn fawr! We’d definitely like a Welsh link in there somewhere I think. Quinta Gales does have a ring to it!
Happy new year❣
Happy New Year Ruth!
@@FrankieOffGrid This was a joy to watch, btw. It's very relaxing listening and watching as you took on these tasks with great interest. I really like how you gained with quality with your smaller batches. It was neat to realize the tease clip you tacked onto a Fall vlog iunfold nto this fun exposé. Tho you are missed back in Wales, i'm sure your fam is as happy for your achievements as i am. 😊
@@FrankieOffGrid I don't drink, but when i visited Portugal i enjoyed trying vinho verde. Would that be what you meant when you said you might try to produce a fruitier, fresher white wine next year? The only other i enjoyed tasting is Vouvray from France. That's it, that's all i know. Tho i always thought Beaujolais sounded yum. 😉
what is that top part of the bottle doing? the white part with water in it
I LOVED THIS !!! I am curious what you would've thought of Nick's wine. He didn't seem to like it.
His was hit hard by oxidation unfortunately, it’s a difficult thing to keep on top of at this level of winemaking… if it wasn’t for getting the advice on plastic sheeting over cloth I believe ours would have turned out similarly.
When can we buy it???Happy New Year from down under!!!!
Hi guys! Really interesting video. I personally don’t drink alcohol, but the different processes are so interesting. How long will the wine last for? Or will it just keep improving? Wishing you all a very happy new year, stay safe. Mo x
Thanks Mo! In theory.. the white should last for years and years… I’m not really sure to be honest with you.
Enjoy! X
I was loving this video right up until 14:46... it looks like cider. I will watch the rest of the video to see if it turns out ok...okay that looks better 22:46
Believe it or not that’s what most wine looks like after pressing. It’s usually racked at least twice afterwards to help clear it up. As well as multiple fining agents.
I don't know wine. But I did notice that when you pressed the red that the first two bottles were pure juice and no squeezing occurred. So you will have a different taste between some of those bottles. You can probably see the clarity difference when held to lite. Maybe pour all the reds out into one container and then re pour after blending it all together. I dont know man.
Well spotted Patti! That’s known as ‘free run’ juice. I have marked the bottles that are free run and those that are pressed, mainly to see what the difference is - in Bordeaux they charge a fortune for their free run juice.
@@FrankieOffGrid Have you made wine before? or were you well & enthusiastically reasearched?
@@FrankieOffGrid Nvm 😄, i read the answer to my question downthread👍🏼.
Are the grapes you grow only.for wine or can you eat them too?
The red has a lovely colour and it reminds me of Beaujolais. Over time, all varieties should mature nicely.
With the grape harvest next year, you could offer to pick the grapes in exchange for a few bottles of the finished product.
They’re definitely wine grapes… but we couldn’t help eating them while we were waiting for them to be ripe! Some wine grapes are mega tasty!
Nice idea to pick the grapes in exchange for a bottle or two
When does it go on sale? :P wonderful video thank you for sharing, have a wonderful New Year
I’m not sure we’ll be able to sell any of this batch, we’re not licensed etc. I’ll be trying to take some to the uk and if it’s possible we’ll make a post on here.
Yes! You would be excellent salesmen. You seem knowledgeable and enthusiastic. What a God send if you can make money this way.. (Eventually)
Bom Dia! - no "m sound" at the end of words in Portuguese.
That smushing has got to feel weird 😂!
It really does!
Hi
You uploaded this video before. Yes????
but every time you don't show us full way of crushing ☺☺
merry Christmas
Que o 2022 realize todos 9s vossos sonhos.
Uma portuguesa de Lisboa, que não sabe inglês e vós segue
Obrigado Maria!!
You obviously have a great interest in wine. May I ask, where did you learn about wine/winemaking?
A self-confessed wine geek 😅 I worked in a wine retail shop in North Wales called Vinomondo, so learned a lot about wine there, which then lead to travelling around Europe visiting wine regions for a year in 2018, we worked a harvest for a German producer of natural/biodynamic wine and that was it really. The dream of owning a vineyard and making wine was well and truly planted during that time!
@@FrankieOffGrid Fantastic! So it's a dream come true then :)
It’s getting there!
On the white barrel why did u put the plastic over the barrel.....why couldn't you put the lid back on the barrel ? I'm just learning
Hi James. I’d highly recommend watching our last two videos, there’s a much better method there… but to answer your question.. if you screw the lid back on then it cannot release the pressure.
Impressive, did you know about wine making before you began this year?
Thanks Maria, I used to work in wine and have worked a grape harvest in Germany where we were able to spend some time in the winery. Very fortunate to have some professional wine making friends so I could at least have half a clue of what I wanted to do.
@@FrankieOffGrid More than just a clue.... chin chin 🥂
When my daughter were about ten yrs old I harvested my grapevine and made wine nearly the same way except I used too many plastic bottles. My wine was about 24 percent alcohol and my neighbors wanted to buy my wine after they tasted it I added sugar which was stupid
why no bubblers during fermentation ?
Because 90% of the fermentation actually happens during the first two weeks with the skins still in contact. If we were making a fresher white wine then we’d press the grapes right away and then the initial fermentation would happen in the tank - therefore needing ‘bubblers’.
Hope that helps 😀
Oh, my gosh - you two are such wine snobs. 😀 Just kidding. Nice video. I’m excited for you, hoping the wine making gets better and better each season.
Haha we certainly are!
Please say to Nick thet you have a GOOD WINE😜🤣
Well I think they should give Nick a bottle or two as a thank you
What name will you give the wine?
Albi Tinto & Albi Branco I think 😅 and maybe a cat on the label 😂
@@FrankieOffGrid 😄
Would love to taste some of your wine! 🌀💚🌀
Unfortunately I don’t think I’ll be able to sell any of this vintage due to licenses etc. It is 100% the aim of the next year or two though!
Seems your wine is better than Nicks ! 😎😆
Who is going to drink this ? Enjoye !!!!
Please turn up the sound on the camera. Thank you
🥳🥂🌟🍀
I don’t know about cats but dogs may not eat grapes.
Brettanomyces is a undesirable yeast it produces some very pungent off flavors and aromas in wine, its okay in some beers though. Wild yeast fermentations are really risky and people should not think that wild is better, its not necessarily better its just one way of making wine, yeast for winemaking in packets was originally wild yeast they just purified it and removed the other wild yeasts and its pure yeast and it will ferment wine better.
Unless you want it - of course. The Japanese for example, love mousey wines. Brett works really well in some wines. We’re in an established (1000year old) wine growing region so the wild yeasts here are perfect for wine making. I know of 4 or 5 well established wineries that use totally wild fermentation and their wine is phenomenal. Due to the yeast, the sugars in the grapes and the sun we can get wines of 14% with a wild fermentation here. Cleanliness is the biggest issue we face, not having a winery and all 😂
@@FrankieOffGrid The best way to clean wine equipment is sulfites if you are on a budget, they destroy harmful bacteria and molds and can be purchased cheaply. I work in the wine industry in the US, have worked at both small and large wineries. And ive worked at places that use commercial yeast and places using wild yeast its crazy when you get to work for a large company cause some wineries I have seen have up to 180,000 cases a year production and are all automated. The one that I work at for the same company this year is like 35k cases or 40k cases roughly, The last winery I worked at produced 15k cases a year and was owned by a Japanese billionaire and was basically his tax write off project that could spend as much money as we wanted making wine and not really care.
@@FrankieOffGrid Honestly the bigger issue here at least in the states is that here in california you can have wild fermentations that have to deal with up to 17% alcohol so they get stuck a lot of the time. Its quite common at least in my wine region for wines to be 15-16% abv on the low end under that is quite rare as grapes just get a lot of sugar and typically even the white wines can be as high as 15-16%
Awesome that sounds like a crazy place to work! Apart from a summer working for a winery in Germany (20k cases a year) my wine background in retail. We both love drinking natural wines so that’s always the style I’ve wanted to make, I will certainly be experimenting with commercial yeasts though. Last year I managed to stop the fermentation early enough that the wines didn’t get much higher than 12%, I’ll try lower this year though to try and get more aromatics - we’ll see. I’ll be filming a lot of the harvest and following week this year too, few things different this year.
Thanks for your comments, super interesting to have other knowledge and opinions!
@@FrankieOffGrid Try and keep your fermentations cooler especially your white wines. Hot fermentations blow off a lot of the delicate aromas.
When I've watched wine testers, they don't swallow the wine They swish it around in their mouths and then spit it out. Perhaps that will give you a different idea of the taste.
That’s true Jane. The biggest reason for that is that they’re tasting hundreds of wines in a day and I can tell you from experience that you get very drunk, very quickly if you taste a hundred wines without spitting 😅
Don't use steal during fermentation... It's a reaktive metal, and can ruin your work.
I couldn't hear what y'all were saying
Ahh sorry Angela! It’s a difficult task to mic up for.
I hope hou are botje doing fjne
Dryness in wine has nothing to do with the cheeks drying out. Tannins dry out the cheeks, dry wine has no sugars or very little left
Good stuff, but hard to hear you.
i can't bring myself to be ok with the foot stomping method, gross.
😂😂 unlucky mate. You’ve probably drunk hundred of wines that have been pressed that way!
Unfortunately had to stop watching your videos as the sound at times is atrocious. 🥺
It’s hit and miss sometimes it’s ok but more often than not it’s not.