HOMEMADE WINE pt 1 - THE WINE EXPERIENCE

This time we are doing something new. I will show you, in a step by step process, how to make white wine. Over the next weeks, I will try to make my own Riesling wine from grapes. In this video, I am going to talk about the harvest, the processing of the grapes, and the fermentation.

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[aaronrichert]

I was delighted to stumble on this youtube channel today! Having been a beer brewer for a long time, I very much enjoyed watching the experiment to this point. I have a number of sanitation ideas for the process demonstrated without adding sulfites but it will be interesting to see how it progresses! Of course in the past, they had no knowledge of the sanitation practices we know today and we know they made excellent wines so I hope to see success in the subsequent videos. Very cool!

[debraboaze]

Watch out wife I am part German and so impressed. So many Taro readers so I am learning wines. Your husband do treat him well. dsue

[gregclarkreasons]

Love that car, Konstantin! Thank you for another awesome video monsieur.

[flaviocunha]

I add sugar and let the smashed grapes sit for 5 days to start fermenting

[cranberriesgirlhype]

When he said "With all those little bugs on the grapes i wonder can wine actually really be vegan"😆

[angelicphan]

Amazing you wanted to go through the no additive process, so I just had a blend of grapes and placed it in my refrigerator not intended for a wine process and I noticed the fermentation process, so I pop the lid which was gassy. Looks like if you are not making to much of it you can go through the refrigerator method placing it at the less refrigeratored section of your fridge monitor it and result was amazing. Had it in there for at least 3 months.

[erikafox]

I live in America and you have good messages in your eyes... good spirit. Thank you for your time. You are greatly transparent. Thank you.
It is very calming to hear an entrapenire speaking honestly and helping people enjoy their lives without trying to "make a buck". Have a wonderful future. Hug

[Pancakes]

My boy Master of wine using good old Polish drożdże!

[miguelcarrillo]

Yeasty Boy's for the win! Concede at least an homage to the yeasty brothers

[miguelcarrillo]

Konstantin! I signed up for a wine making class in Modesto Junior college in 2000 and met some amazing friends from there. Some business owners, some attorneys in town, and others Judges and FBI agents in the future. We actually made our wine at the Fresno State University, home of the BullDogs. A monumental part of the wine world in terms of the cure for phylloxera root louse. Fresno State root stock is the understated superstar of the world

[MargaritaMartini]

😃✌️👏👏👏👏👏👏good job and very detailed and funny narration!!! Cheers 🥂

[jaymeese]

i picked a small unmaintained vineyard with mostly kekfrankos, and othello i think, and some white Olaz reisling. let it ferment on the skins for 2 weeks, then used mesh that we normally use on the bladder press that keeps the cake together. i just pressed by hand since i did not have enough for the press. its in a glass Carboy still fermenting as of today, about 3 weeks going so far. about 50 or 60 liters . im not expecting much, but its the first wine I'm making from grapes. I just come to help with the normal vineyard harvest in Hungary

[OttKaselaan]

Nice! We are making wine from apples the same way, no yeast but we add sugar

[LVP]

We took a different approach to pressing the fruit. We use a clean cotton pillowslip and place the grapes inside, knot the open end, and continually press and twist it over a plastic bin. As the juice starts filling the bin, we continue twisting and ringing until the juice ceases to flow. I find that if you do it well the remaining skins in the pillow slip will be quite dry and can be dumped into a composter. We then funnel the juice into the carboy. After rinsing the slip in a bucket removing any remaining bits, it be washed and reused.

[FrankQ]

I make homemade wine and won two Gold metals on the same Tartas blend ( red ) 2004 vintage and my new 2020 vintage is just as good 👍

[jennynguyen]

Omg love your video. Crossed the market today, i found the canadian wine grapes, so excited to make my own wine. By the way, any chance in first 1 or 2 days your juice didn't fermented on it's own because it needs sugar. There is a way in asia culture we actually add layers of sugar to help.

[MrJcalvino]

You need to do “remontage” to facilitate the fermentation. Take out some of the must and add again to the vessel. The splashing will introduce 02.

[spiritalex]

Right video at the right time! A friend of mine has got a lot of grapes from the winter garden of his grandfather and he does not know what to do with them so I told him to make wine out of it and sent him a link to your video!

Moreover some questions came into my mind while I was watching it. At first I asked myself why you try to keep the fermentation bottle warm? Was it so get a fast start of the fermentation to get the must proteted by the CO2 which is created through it? As far as I know there are a lot of different kinds of yeast and some do their work at lower temperatures while others work on higher ones so it might have worked at lower temperatures aswell. I also asked myself if it really was necessary to add professional wine yeast to protect the must. That little space between the must and the fermentation lock musst have been filled with CO2 and therefore protect it from reacting with O2 no matter how fast the fermentation goes on. That is also why I asked myself what for you put that additional must in the seperate bottle because CO2 is heavier than O2 so it sinks down and therefore should seperate the oxygen from the must.Last but not least I have a hint for those who also want to try making wine themselves. If it gets to strenuous to squeeze out the grapes by hand: Put a bag around the head of a sledgehammer and use this but don't hammer it into the grapes because if you destroy the pips your must could get bitter.PS: Sorry for those many questions but your video really caught me and gave me a lot of ideas.

[comesahorseman]

If I wanted to try a spontaneous fermentation (which I never have) I would keep a sachet of commercial yeast on hand...just in case. Vineyards that spread spent skins and stems (post fermentation) underneath the vines may have fruit with a robust naturalized yeast population; if this isn't the case, spontaneous fermentation is kind of a roll of the dice.

[secretboy]

hey iv got a question for you what if i just bury it? it seems like a good idea but will it work in the winter to?