Wine Fermentation the Right Way. Tricks to Make Your Wine Better

Stuff Mentioned in this Video:

In this video you will learn how to speed up a wine or beer fermentation or how to slow down a fermentation along with many factors that influence the rate of fermentation. Variables explained include choosing a yeast strain, temperature, nitrogen availability, oxygen availability, and wine pH.

Cheers,

Rick Haibach

[jkeezy]

Since I was 15 and my parents grounded me for drinking with my friends.
I found out a $3 pouch of bread yeast at the store plus a $3 bottle of orange juice after a week or so would get a friend and I drunk.
From there, my parents went on to find 15 gallons. Individual gallons. In my closet. They called it a brewery. I called it a hobby. I got kicked out, but at the same time, a scientist was made.
Later on I made a still out of a lobster pot, some copper tubing and an electric skillet with temperature controls.
I got drunk off of the fumes, so in retrospect of my distillation experiments a few years later I could have blown myself up, but I also loved and respected making my own alcohol. Never made beer yet. Just found your channel today. No idea why after 5 months I'm the only comment on THIS comment, but its the truth.

[SirGolfalot-]

I think this overview information will guide new enthusiasts to the wine making hobby. Good information to think about and research to gain a better understanding of the fermentation processes.

[kbvca]

This was really very clear and useful - laying out the key factors that influence speed of fermentation from most important to less important. Thank you.

[montereymamacita]

Taking an enology course through the local JC this semester - learning all about this! Add Fermaid K after the lag phase - about 2-3 days into fermentation when it starts to kick off, so that the little yeasties learn to reproduce in less-than-optimal conditions at the outset and there's less likelihood of a stuck fermentation as alcohol levels rise later on.

I did my first white wine (Chardonnay) exactly as you describe - big rubbermaid containers, with the carboy inside. Filled it with water and 2L frozen water jugs. The temperature stickers were at 57F throughout the entire fermentation. The ONLY lesson learned was that when I went to rack at a certain point in racking off the wine, the carboy began to float in the water and messed up my lees... grr... Keep up the good video content! Thanks!

[michaelbereny]

Love your videos. They are very informative and help me create wines that I like.

Thank you

[punkrockwino]

Great video! One of the most informative I've ever gotten from YouTube on wine!

[richardwolske]

Thank you for the wonderful breakdown. I’ve learned my first lesson when making my Rhubarb strawberry wine it stopped fermentation and was a little sweet . The berries where real ripe and I knew the specific gravity was high. I got that figured out now . I really enjoy making wine for my friends, everyone’s tastes are different. Your information is priceless. I’ve not seen had any wine that hasn’t been pretty good. But my plumb blueberry 80/20 so far was incredible, All from scratch Thanks !

[phaylon]

Yep. My ferment this year finished waaaay fast! Like 8 days. Yikes. Didn't expect that with RC212. Kept the must in the low 70s with ice jugs but man it took off. I hope I got enough extraction without hitting the 80s.

[afalette]

Great video. I used ec1118 on my merlot then used syrah on my mourvedre. They took about the same amount of time. But temps were different when fermenting. I also cold soaked the mourvedre.

[fikrinajibideris]

Thanks for the talk..a lot of useful information !

[cddennison]

Will you post your favorite yeast strains for red and white? I only have used EC1118 and it seems to be so fast. Worked to slow down my red this year with ice bombs. Went may to quick with my first white and not cool enough.

[beestig]

in order to stretch fermentation, why not add sugar during fermentation to get the desired result instead of adding it all at once in the beginning of the proces?

[estebancorral]

My understanding from you is that as the yeast is growing, it will use up much nitrogen, phosphorus, and sulfur. Would ferrous sulphate be a beneficial compound for growing yeast? It is not for wine but for healthy yeast.

[dashyndars]

so, how many days I have to keep a must with the skin. Some says 4 days, but others says more then 10 days depends on sugar level.

[northeastwildernesswalker]

Questions - How long have you been making wine?
And do you have your own winery or is it just for personal use?

[donaldatkinson]

I live in a cabin with no air conditioning in SC, made some muscadine wine couple years ago, used a yeast with a potential of mabe 17 percent, got over 90 degrees couldn't cool it down, it went crazy lol, racked it several times, don't know what I'm doing, tasted ok but high alchohol and think it made too much fusil alcohol, gave everyone bad headaches.

[asimplelifeinthephilippine]

Rick, I want to make mango wine. I found mango juice at the store.
Ingredients: filtered water,
Mango puree,
Apple juice concentrate,
Natural flavor,
Ascorbic acid ( vitamin c)
Beta carotene ( color )
I think the beta is just for color. What do you think, will it make a good wine, with the beta carotene color

[lorijewels]

Great video.. I didnt catch if u said what ideal time is for primary fermentations?
4d is too fast ok what is too slow or what us average time? Thanks!!

[schnjt]

Can you recommend the proper yeast to purchase for Catawba grapes? And do I ferment using red wine process or white wine process?

[jimdent]

Can frozen bottles be put directly inside fermentation containers, or will it harm the yeast.