Vacuum pumps are great thing to have. I have mentioned it before but I do vacuum transfers to degas my wine and it works unbelievably well. Also, for filling my bottles, I picked up a little bottling pump on Amazon for around $80. I've used it a few times now and I love it. I just bottled a 6 gallon (30 bottles) carboy today and didn't spill a drop. Much nicer and more precise than using a wand.
if you buy a second handed air floating lid ,an advice is to put a cheap additional small ball pneumatic valve between the air chamber and the pump in order to prevent the de-inflation of the air chamber,then you can live relaxed and don't buy new pumps every 2 years ,cheers from piedmont!
I really love your tips, great info 👍🏻 keep forgetting to get a refractometer when I’m at the HBS. Not a fan of constantly switching to the side view.. it’s very off putting and detracts from your presentation.
I’m attempting to layout (Sketch) a Wine/Beer/Spirits Room in 7’ x 10’ Area, not sure exactly what’s necessary that could fit in that Space and how to make space easy to flow in the wine making process, Amy Suggestions? Thx James
You forgot the decrowner opener used in methods champanoise.. I have that down to an art form.. the referment and botteling aspects are critical.. Not to mention disgorgement and sweetning.
my only concern with the metal rod degasser with the chains is if you nic the side of your glass carboy you chance breaking the carboy, which is why i stick to plastic to be honest. any threat to my glass carboy is a no go for me since 5 gallons of wine plus shards of glass is not a good thing
Hello.. I have a startup here in sikkim and i make wines out of a flower named rhododendron.. I am facing problems in my wine while fermenting and i need a lot more knowledge on wines.. I am searching for a winemaker and agree in terms which is beneficial to both of us..
Thank you! I have a video on making white wine from grapes which you should checkout if you have not seen it. I do plan a making white wine from juice video also. The process will be very similar if you make white wine from juice, except you won't be crushing, pressing and cold settling, so you can skip the first few steps.
Hello, I just bought a used crusher/destemmer that is the EXACT same one that you are showing in this video. The one in your video has a tag on it to help identify the manufacturer. Mine has no tag or any markings to help me identify it. Must have worn/fallen off. Do you know the make/model of the crusher shown? It would be nice to know this in case I need parts in the future. Thank you.
It's a Marchisio brand "Baby Mano Tram/griglia inox" model which I think just means baby hand operated with stainless hopper. The date of manufacture is 2006 and the machine section on the plaque says "Pigia Diraspatrice" which seems to be what crusher destemmers are called in Italy. Obviously an Italian machine...
@@TheHomeWinemakingChannel Thanks for the quick reply. That's definitely it. The green color and all. I will do some research and see if a stand is available for it. I have several of their products already, 100L tanks, etc.
Vacuum pumps are great thing to have. I have mentioned it before but I do vacuum transfers to degas my wine and it works unbelievably well. Also, for filling my bottles, I picked up a little bottling pump on Amazon for around $80. I've used it a few times now and I love it. I just bottled a 6 gallon (30 bottles) carboy today and didn't spill a drop. Much nicer and more precise than using a wand.
if you buy a second handed air floating lid ,an advice is to put a cheap additional small ball pneumatic valve between the air chamber and the pump in order to prevent the de-inflation of the air chamber,then you can live relaxed and don't buy new pumps every 2 years ,cheers from piedmont!
The new Intertap "Nukatap" is a variable flow and also has the ability to put a spring return.
Could you maybe do a more advanced or more detailed video on testing and correcting your wine?
Good discussion points on inert gases. Cheers
I really love your tips, great info 👍🏻 keep forgetting to get a refractometer when I’m at the HBS. Not a fan of constantly switching to the side view.. it’s very off putting and detracts from your presentation.
Can I press the grapes with my feet if I don't want to buy a press/ don't have a large enough batch to need a press? Love the videos
you can. i always use my feet and its faster and my wine is always taste better
I’m attempting to layout (Sketch) a Wine/Beer/Spirits Room in 7’ x 10’ Area, not sure exactly what’s necessary that could fit in that Space and how to make space easy to flow in the wine making process, Amy Suggestions? Thx James
Great information. Thank you
You forgot the decrowner opener used in methods champanoise.. I have that down to an art form.. the referment and botteling aspects are critical.. Not to mention disgorgement and sweetning.
my only concern with the metal rod degasser with the chains is if you nic the side of your glass carboy you chance breaking the carboy, which is why i stick to plastic to be honest. any threat to my glass carboy is a no go for me since 5 gallons of wine plus shards of glass is not a good thing
Can you send ph meter link? Thanks
Hello.. I have a startup here in sikkim and i make wines out of a flower named rhododendron.. I am facing problems in my wine while fermenting and i need a lot more knowledge on wines.. I am searching for a winemaker and agree in terms which is beneficial to both of us..
arent rhododendrons poisonous?
Hi. I was wondering why we need to destem the grapes before fermentation. Does it affect the quality of the wine?
Too many stems can make it bitter. Some people will leave some to add complexity.
Thanks for a great vid again! Are planning to do a “make white wine” video?
Thank you! I have a video on making white wine from grapes which you should checkout if you have not seen it. I do plan a making white wine from juice video also. The process will be very similar if you make white wine from juice, except you won't be crushing, pressing and cold settling, so you can skip the first few steps.
Don’t know how I missed that. Seen it now- great info. Thanks!
you get above 32 degrees brix if you are making desert wines my late harvest arnies must was over 40 brix
Hello, I just bought a used crusher/destemmer that is the EXACT same one that you are showing in this video. The one in your video has a tag on it to help identify the manufacturer. Mine has no tag or any markings to help me identify it. Must have worn/fallen off. Do you know the make/model of the crusher shown? It would be nice to know this in case I need parts in the future. Thank you.
It's a Marchisio brand "Baby Mano Tram/griglia inox" model which I think just means baby hand operated with stainless hopper. The date of manufacture is 2006 and the machine section on the plaque says "Pigia Diraspatrice" which seems to be what crusher destemmers are called in Italy. Obviously an Italian machine...
"The Beverage People" still sells a nearly identical Marchisio model except it is now red and white.
@@TheHomeWinemakingChannel Thanks for the quick reply. That's definitely it. The green color and all. I will do some research and see if a stand is available for it. I have several of their products already, 100L tanks, etc.