Best Wine EVER Made Without Yeast!

[@larkins5]

When transferring to another container, you typically want your destination vessel to be lower than your original vessel. That way gravity helps the siphon transfer the liquid from higher elevation to lower elevation. Hope this helps. Great video!

[@deervalleyhomestead]

Thanks @larkins5. I was hoping to Syphon half this way and then move the barrel as it was so heavy. But the fermentation was so strong it kept creating an airlock. Thanks for the tips 😁

[@larkins5]

@@deervalleyhomestead that makes sense. It happens sometimes. Thanks again for the video! Great content!

[@deervalleyhomestead]

@@larkins5 thank you

[@blairoakley3015]

Please make a full video on the fruit press. Really enjoying your content.

[@deervalleyhomestead]

Thanks Blair , I'm going to check the footage and work on it 😁

[@TatoGURIELI]

😂😂😂are you ok 😳🧐🧐
22 x 0,56 =12,32
And this is very low for red vine
🫵🏽🫵🏽🫵🏽🫵🏽this vine will be body less and not rich
And you add some water 💦 🧐🧐🧐🧐🧐🧐🧐

[@deervalleyhomestead]

What's the 0.56? I am ok I'm glad to report, wine tastes good too. I did say in the video it's my first attempt and I am definitely no expert 😇

[@TatoGURIELI]

@@deervalleyhomestead 0,56 is important 🫵🏽
When red / white grape juice is 22 sugar level (on 20 gradus of celsius ) it means that final alcohol level will be 12.3 (approximately)
22 x 0.56 =12,32 🫵🏽
your grape juice level must multiply on 0.56
And result will be potential alcohol in wine
And in this video 22 sugar for red vine is very very low 🥹😳
12.3 alcohol is ok if your grape is PINOT NOIRE 👌🏻👌🏻