What to do with Grape Skins from Winemaking
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- เผยแพร่เมื่อ 31 ก.ค. 2024
- Things used in this video:
Mixing Tool: www.smartwinemaking.com/produ...
Punch Down Tool: www.smartwinemaking.com/produ...
Merlot Kit: morewinemaking.com/products/r...
Malbec Kit: morewinemaking.com/products/r...
Wine Press: amzn.to/35942yJ
Patreon Page: / makewine
What can you do with grape skins or pomace from red wine? In this video, we are reusing the grape skins from a red wine fermentation to make a better kit wine. This method can really improve the quality of the kits. The skins that we are using were from petite sirah and old vine zinfandel. The wine kits that we used were RJS Grand Cru Merlot, and RJS Grand Cru Malbec.
Cheers,
Rick Haibach - วิทยาศาสตร์และเทคโนโลยี
Just recently found your video and I’m enjoying them, thank you. I too have been reusing skins lately, back to back actually. Strained from one batch and put right into another batch of juice to start fermentation. The second time around I just didn’t leave in as long in fears that the skins “shelf life” would run out and the process would work against me. So far I’ve had good luck with it.
Thank you for making this video, I always appreciate your videos and I find them very informative. I love the fact that you are always experimenting, I often experiment and have learned a lot as a result. You asked if anyone has ever made a "2nd run" from sugar water, I have done both sugar water and bucket juice. The bucket juice 2nd run definitely has more body and complexity, but the 2nd run from sugar water is very drinkable and the color is much darker than a rose. The rule of thumb is to make half the volume of your first run (e.g.1/2 the amount of wine you just pressed). If I know I am going to be doing a second run/false wine, I do a very light press and also leave a couple of gallons behind for the 2nd fermentation. I never go the full 50%, usually, I will go 1/3rd the yield, which IMHO is the reason for the darker color and better taste.
Basic recipe: Add 2.5 lb of sugar (you may want to boil the sugar in the water you added and cool down to room temperature before adding to skins), 3 tsp. acid blend, 1 tsp. yeast nutrient, and 1/8 tsp. wine tannin per gallon of water you added.
As you stated in your video, you don't need to add yeast, because the skins have lots of yeast leftover from the first fermentation.
A friend gave me a bottle of Romanian rocci.
Distilled from leftover grape skins.
Wonderful stuff !
Thanks for the video. I'm working as a winemaker in Aus. I love your home winemaking video ;)
What you are describing is "piquette". Peasant farmers used to make a second run wine with water acid and skins. I have made some this year. It is on the light side. Don't raise your brix too high, it is better at about 8-9% abv. Some wineries close to where I live are doing pet-nat style wines with piquette.
So I'm trying piquette this year for the first time. Seems like a COVID kind of experiment.
Using a 2:1 ratio. 6 gallons of finished wine to 3 gallons of H2O added into the pomace for the piquette. Each gallon of H20 + 2.5 lbs of sugar, 1/4 tsp. tannin, 1 tsp acid blend, generous yeast nutrients. Trageting 6 gl. finished piquette, using 1/2 Cab Sav and 1/2 Petite Verdot skins. Kept the Petitve Verdot frozen until the Cab Sav finished fermenting. I think it would have been better with a grenache-type skin, but that's what I had. Will be using this to learn how to use a keg. I also have been reading that it's a good way to make a low-alcohol, slightly fizzy wine in bottles with crown caps, which I can see as being a nice way to go.
@@montereymamacita I don't recommend acid blend. Use straight Tartaric .
Awesome video!
I think this was great. I wondered what to do with skins and now I know. Thank you
Another very interesting and informative video. Thanks. I am making my first batch of wine using fresh grapes and I added water and sugar and tartaric acid to the (hand pressed) skins. I was able to obtain about 3 gallons of this "second run" wine from the skins from about 72 lbs of grapes and the color and the flavor (albeit still very green) was really very drinkable. No expert - my wine making experience has hitherto focused on country wines and mead (winning competitions both state and national) so my perception of "very drinkable" may not be a connoisseur's perception. But certainly, since at least the middle ages second runs of ale and I believe, wine, made for the household and not guests or the market - were produced. But even if this wine is simply "adequate" , it is for all intents and purposes "free" and up-cycling what would otherwise be viewed as "waste by-product" is something we need to focus more on.
I "up-cycle" the whey I obtain from my home cheese making and that whey when fermented with added sugar and lactase enzymes to break down the lactose sugars to an SG of 1.090 or a Brix of 21 or 22 can make a surprisingly delicious wine which when drunk semi sweet is more than a novelty wine.
I made about 9 gallons of Cab this year and took some of the pressed skins to make a mead. I used concentrated cherry and grape juices, mixed in honey and water to a little over 3 gallons of liquid and then dumped in a large amount of the Cabernet skins and fermented it that way, punching down 3 times a day. I did not use a wine press on the skins this time, but did manage to press them a bit and it turned out great. Skin contact time was about 11 days. Because I used grape, cherry, and grape skins I threw in some malolactic bacteria to see if it would go through that and soften up the acidity. Great way to re-use skins.
Make a Piquette. Basically like a wine seltzer. It’s turned out pretty nicely.
I've heard about this before and have been curious to try it. So I froze my California Malbec skins from the fall harvest and will be adding them to South American Malbec juice buckets in the Spring. We'll see!
Great idea! I'd like to hear how that turns out. I'm sure it will be a big improvement.
I’ve used powdered spent skins in baking and it does add a complexity and depth I consider worthwhile.
I’ve made a “second run” from my pressed skins... it’s what you expected. It’s the extra time and equipment that adds up. We always buy extra grapes to have plenty to top up, some of this never makes into a barrel and you can add oak and tannins to boost it up...
Great video. I've been taking my leftovers and making fruit leathers (roll-ups) with them. The easiest way is to just add water and puree until everything is smooth, pour into a dehydrator tray and dry out. With all the seeds and skins in there, it isn't the best, but still ok. The best result is when I removed the seeds (by hand) and also didn't use 100% of the skins - then the leathers had a much nicer taste. I want to find a way to more easily remove seeds, but haven't found it yet. Also want to save and dry the seeds and see if I can extract the seed oil at some point. I'm using muscadine grapes, so they have a lot more inside jelly-like pulp than most wine grapes, so not sure how this would work with normal wine grapes.
Thanks so much
Making a “second wine” is an old tradition. The resulting wine is pleasant to drink but a “lighter” wine. Watch your pH as noted, and make sure your pomace cake has no bad odors. Usually there is enough alcohol in the pomace to preserve it but you may want to refrigerate or freeze it if you don’t use it right away. You will get a better second wine if you do not press the first wine too dry.
You can also make a second wine with grape juice from the store and pomace. Just make sure that the juice does not have any preservatives other than citric acid.
You can also make Grappa without distilling by macerating the pomace in vodka and straining the solids out before bottling. But distilling the pomace by steaming it and condensing the vapors is the authentic method. Illegal under US Federal and 49 state laws unless you have a license!
Yes I herd in Napoli they add warm water and sugar to the skins and they call that seconda. Which mean second, in Italian. I imagine that's what they pass out to friends and family and drink the good stuff to themselves LOL..... However I've always wanted to try it, maybe one day I will. Awesome video Thanks!!
I do this every year with my muscadines. Doubles my yield and pretty tasty
I have done this many times. For every gallon of juice I get I add about half a gallon of water at about 21 brix back to the skins and make another batch. It is really good. Some people turn it into moonshine, but I love it as a wine.
Another great video thanks I use the pomace for grappa
Forgot to say: making grappa is legal in Massachusetts for personal use; it is illegal federally.
Thanks for the info! I did not realize that it was legal in Mass. Watch for vapor leaks on the still. I have seen a solvent recycler (still) spring a leak and fill a whole building with isopropyl alcohol vapor very quickly. It was pretty sketchy.
@@TheHomeWinemakingChannel Thanks: We always still outside, just in case, and as soon as the new still arrives from Brew Haus, I'll post a video
I got 120 lbs of red cabernet sauvignon grape skins than had already been pressed. 99% or the juice is gone. I mixed 24 lbs of skins with 24 lbs of water in each 5 gallon fermenter bucket with enough sugar to get 1.100 SG. I had 7 buckets of these. When ferment was 1.010 SG I syphoned liquid to secondary fermenter jugs. I have 17 gallons of wine fermenting. Wow wine is only 1 week old and best flavor wine I ever tasted.
Make grappa from leftover pressed grape skins. Or second run wine
in piedmont the grapes and water wine it is called picheta or vinëtta, that's the wine country people drank (and was replacing water entirely 🤣) while the first class wine was sold
Can grape skin be added while fermenting? I mean what if I forgot to add at the beginning? Can I add skin like second day ?
Thanks for the video! Have you ever made grappa from the skins? If so, would you have a good resource for this?
I have not. I have a friend who works at Wiggle Whiskey in Pittsburgh and is pretty skilled. In the US you cannot legally distill at home though, and I can see why. I had an isopropyl alcohol recycler spring a leak at work once which opened my eyes to the explosion risk of a still. The who room was filled with alcohol vapor an a spark would have been a real problem. You would probably need to work with a winery to get skins also since you would need a whole lot more than home Winemaking scale. I would think I might get about a half cup of grappa from the pressed skins of 200lbs of grapes.
I'm not proud to admit this, but yes, I made a false wine in college (St. Vincent...your neck of the woods). It turned out alright. Did I mention I was in college when I made it? I got my grapes from the Strip District. Those were the days!
Curious if there are any new developments with your experiment of using pressed skins to improve wine kits. Great videos!
Ll
Great video! You have given me some ideas for this winter. One question: I will be using frozen grapes rather than fresh. Do you think there will be problems using those skins in my kit wine?
Should not make a difference.
Great videos, first time making wine. Thanks for all the does and don'ts, lots of good information.
Q: do you add water to your fresh juices, add sugar to tamp up the fermentation?
Ps:I am working with wild muscadine grapes.
Southeast Texas.
Thank you
Ramp
So I started a referment on some skin I got from a friend after the grapes were pressed. I put them in water and sugar. There dry and this is nothing I would recommend to use as a wine. I recommend, if you are able, do a distillate run. I believe the distillate would be nice. great nose, very fruity. flavor isn't much like wine, more like a wash. I will keep you posted on the results.
I wonder if it needed a good bit of acid. I would guess the mix is very low acid compared to wine.
@@TheHomeWinemakingChannel My product finished dry after about a week at about 78-80 degrees.
Hi Rick - I saved my Cabernet Sauvignon skins from this year's pressing and added them to 2 kits (Cabernet Sauvignon & Merlot) I combined into one fermentation vessel. I added 10 gallons of water to the combined kits resulting in a hydrometer reading of 1.108. I will let you know how it turns out.
Hi Rick - following up on this note. This turned out amazing. I aged this in a used bourbon barrel and just bottled. Happy to ship you a bottle if you like.
Another great video! Thanks for the continued info. How did the netting work with the birds this fall?
Thank you! Netting worked great. Had a few yellow jackets around the week of harvest which may have been initiated by a few bird pecks but for the most part the clusters were untouched.
@@TheHomeWinemakingChannel Yes same... that Plantara netting and associated clamps really cuts back on bird (and yellow jacket) 🐝 loss. Glad it worked out bro!
@@TheHomeWinemakingChannel I've been wondering if netting will prevent racoons stealing my grapes...?
Thanks for the video. Do grapes need sunlight and water in winter when their dormant or not? Thank you. It would be great if you could answer my question.
The vines don't need sunlight in the winter. In areas with very cold winters, sensitive vines will sometimes be pinned down and buried with dirt, straw, or snow to protect from extreme colds. Grapes are very tolerant to dry conditions also. Too much water in the winter can sometimes cause splitting at the trunks. You should not water the vines in the winter. If you are thinking about growing a vine in a bucket or something I wouldn't recommend it though.
Thank you so much
Also, what site should I buy vines off of?
You should make rakija.
You make grapa/rakia/arak, with the leftovers.
Another option for using left over pomace is making your one vinegar. Just add water and sugar to the pomace and ferment again to acetic acid, tis time. Let me know if interested in recipe, which can be far from strict and with a lot of variations. :-)
I've just started a vinegar experiment with leftover skins and seeds I saved from making juice and jelly. I couldn't find a recipe anywhere, so followed guidelines for making apple cider vinegar. How do you make your vinegar?
Sir, in wine making how much sugar is used for 1kg of grape
And also how much water should be added???
The video is super silent. It'd be great to make it louder so it matches all of the other TH-cam videos
For a sec there, I thought I was going deaf!!
You have really great information but you could give it to us in about 1/10 the time that you do
Love Armenian Grappa!
I make grappa.
you could add your skins to a beer
Bake with it
Am I first?
Yep!
@@TheHomeWinemakingChannel You're fast. I'm only 5 minutes into the video. lol
Dude looks kind of boring but cant help it...............it looks like he knows what he is talking about.........Im subscribing for sure :-)
Put them out for the raccoons. Bears will dig fermenting apples out of the snow and get goofy from eating them.
Ripasso ...
Eat them, they are full of revrestrol