Amazing video thank you I make my own wine at home and this helps how to pick the grapes
@BowieStabberАй бұрын
hey brother how many liters is that press? i wanna buy one like that
@MssWinnie4 ай бұрын
Wow!! Love your videos
@mattwilliam34105 ай бұрын
At what % of alcohol is it when coming out of the press
@bearpaw24017 ай бұрын
Who makes the 32 gal (?) tank you're pouring the wine into and where may it be purchased? Great video. Thanks for posting. Looking forward to reviewing others in your list. Thanks in advance.
@MrRavipalsingh7 ай бұрын
Nice video … they say wine oxideses if it gets oxygen … so doesn’t it oxidize if we press the grapes
@oldworldmeetsnewworldwitha47498 ай бұрын
Thanks for the excellent video - How about some grappa with that pomace?
@user-bj4pz7bg2c9 ай бұрын
عمل راقي وجميل جدا. سؤالي سؤالي عن الماكنة أو الآلة التي قمت بعصر العنب فيها. كيف يمكنني الحصول على واحدة مثلها.الرجاء مساعدتي بذلك قدر الإمكان.
@unclefrankonap195310 ай бұрын
Outstanding thank you
@cjmoran0811 ай бұрын
I accidentally added potassium metabisulfite instead of the yeast in their carboys. Am I screwed? We have about 50 gallons and 3 of the carboys I goofed up on
@EdwardWagner-bz1zb11 ай бұрын
Peter - this may not be too bad - how much sulfite did you add to each carboy? The rule of thumb is to add .33 grams per gallon of must before you start fermentation or about 1.5 - 2.0 grams per 5 or 6 gallon carboy. If you added way much more sulfite to the 3 carboys and nothing to the other 35 gallons, then you should try to balance all of this out. It really depends on how much sulfite you added to the 3 carboys. If you added a huge amount then it might be best to find a big vat or Brute garbage vat and blend everything together. Without knowing exactly how much you added it is difficult to give you precise guidance. Ed
@cjmoran0811 ай бұрын
@@EdwardWagner-bz1zb ty for the reply! We were supposed to do .5 of yeast ounce per 5 gallons. The carboy had about 12 gallons in it. We (I) added the 1.1 ounces of sulfite instead of the yeast. I wanted to throw up when I found out what I did
@PepinieraDraghiceni11 ай бұрын
👍
@kenrevill675211 ай бұрын
Great explanation of setting up a vineyard, having done the same in 2020. Being in Australia and my locale, access to water was a serious consideration. Look forward to watching your other videos.
@shohankhan405411 ай бұрын
👍👍
@dreamingwhilefat488811 ай бұрын
you can make rakia from that, thats how is done
@jeffbee6090 Жыл бұрын
what a great "job"! I'm sure you work hard at making wine but it seems like it would be quite fun too!
@ahmetsahin-ce3rf Жыл бұрын
Your are suuuppper. I am watching in Turkey
@barnellowine8367 Жыл бұрын
Ahmet - thank you very much. Ed
@robertodumitru8716 Жыл бұрын
Very clever pressure but not plastic barrel 👍👎
@019sangkimawalkzz5 Жыл бұрын
I really like to come visit u Sir
@dogwapofthebarnowlbakery3655 Жыл бұрын
Excellent video. Just the info I was looking for. Thanks.
@mbmb1798 Жыл бұрын
very interresting ! were you do you buy this press ?
@barnellowine8367 Жыл бұрын
I suspect you may not be in the US? I can provide you with some companies in the US but if you are on a different continent I suggest trying any of the wine equipment companies that you can visit or maybe better look for a used press. My press is a 30 liter press but there are smaller and larger ones. Good Luck Ed
@Virag100ni Жыл бұрын
Wow very Nice .. it's Very Useful Machine 👌
@robertbloodworth9724 Жыл бұрын
Thank you for this very educational video. In addition to using the leftover grape pits for fertilizer, could it be fed to certain livestock, such as cattle or horses?
@barnellowine8367 Жыл бұрын
Robert - thanks for following Barnello Winery. I would not recommend feeding the press to animals. There are a lot of tannins and the animals might have a negative reaction. Ed
@user-yv1lf3xs8e Жыл бұрын
Happy Birthday!! happy New Year!!! I give you my best wishes!!! from Greece and from my soul!! Barnello jessica!!
@starkmusic1388 Жыл бұрын
Interesting video, thank you! I was wondering, do you ever have issues with oxidation of the fermented wine because of the pressing? Or is that prevented because of the sulfite?
@barnellowine8367 Жыл бұрын
Stark Music - thanks for following Barnello Winery and our videos. Your question is a good one but the answer depends upon whether you are making white or red wine. this is because with white grapes the typical process is to crush/destem and immediately press and then start fermentation. At that point it is normal to add about 40-50 ppm of sulfite or less (30 ppm) if you plan on malolactic fermentation after primary fermentation. Allow a little head space in your carboy or vat when you start fermentation as the CO2 will protect your wine until fermentation is complete. At that point it is very important to fill your container up completely with an air stop so no air gets in. If however you are making red wine the process is very different. After your crush/destem, you start primary fermentation in a vat with the juice/wine on the skins. It is necessary to only fill your vat or container about 2/3rds full as the CO2 will push up your crushed grapes and you need to push down the forming cap twice a day. At the beginning of fermentation it is important to add about 50 ppm of sulfite to protect against wild yeasts and bacterias. I always have a loosely fitting lid over my vats to prevent excess air to get in as the CO2 that is escaping from the vat prevents air from getting in. Again, once primary fermentation is complete at that time you will need to press your must and at that time you need to put your wine into carboys or vats that you can fill to the top with air stops so no air gets in. The sulfites are meant to protect against wild yeasts and bacterias but after complete fermentation you have to make sure your wine is not in contact to excessive air. Hope this helps. Ed
@starkmusic1388 Жыл бұрын
@@barnellowine8367 Thank you very much for this elaborate insightful answer! Have a good day ~Steven
@user-yv1lf3xs8e Жыл бұрын
you are fantastic !!!!!!
@user-yv1lf3xs8e Жыл бұрын
you are fantastic !!!!!!
@barnellowine8367 Жыл бұрын
Thanks for checking in with Barnello Wine and Jessica thanks you too. Ed
@user-yv1lf3xs8e Жыл бұрын
you are fantastic !!!!!!
@jeanpierreragequit1726 Жыл бұрын
This winemakers is well known to add sugar & tartric acid to modify their wine..
@AmySmith-pt7pb Жыл бұрын
I bought a press like this and it was very unsafe to use. The metal bar in the middle got rusted and got into my juice. Also, the red paint, when turning to press the juice, the red paint fell into my juice. The pieces of wood that placed inside, the wood pieces got into my juice. I don’t recommend this product and suggest that it should be made of a different material that does not rusted as well as no paint, no wood.
@barnellowine8367 Жыл бұрын
Amy - I understand your frustration with this type of press and it appears whoever previously owned this press did not take very good care of it. Here are a couple of thoughts. I have owned my press for over 30 years and all the issued you have stated I have also had. First of all the only alternative to this type of press is a water pressure press and even for the smallest ones they cost over $2000 which is more than I can afford. Instead I take the following steps to keep my wooden press in good shape and here are a couple of suggestions. First, buy a couple of tubes of food grade grease. Use a wire brush to clean off all the rust on the metal threaded bar and apply the food grade grease and run the ratchet head up and down a number of times. Clean it again and apply the grease a second time. Similarly for the red pan - use a steel brush or very light sand paper to get any loose paint off. Clean aggressively with a 10% sulfite solution to sanitize and get all the grit off. Then once again apply the food grade grease over the entire pan. This works really great. And for the wood sidings - similar idea - use fine sand paper over especially the interior, wash off with a garden hose, let dry and apply the grease over all of the interior side of the wood. I know this sounds like a lot of work but what happens is the food grade grease actually acts like a preservative, prevents particles from getting into your juice and is a lot better than buying a new press. Hopefully this helps. No matter what - keep making wine. Cheers Ed
@barnellowine8367 Жыл бұрын
Amy - FYI the lubricant (not grease) that I use is Haynes CIP - Film Sanitary Lubricant as one reference point. Ed
@deborahstein Жыл бұрын
For my location, taking the used pulp or pomace and spreading it around creates an opportunity for 🦌🦝🐻 and more, I take it to the local municipal yard debris/ composting facility.
@barnellowine8367 Жыл бұрын
Deborah - you are absolutely correct that the pomace can be an attraction for wild animals. In fact recently I had a coyote around for a few days once I dumped my pomace as it was clear his scat showed grape seeds and some skins. For those that don't have access to a debris yard consider putting in a compost bin or even better use as a fertilizer and hoe or rototill into the ground. I have even had one viewer who makes grappa from the pomace. Thanks for following Barnello Winery - Ed
@ritzgreenwood3 ай бұрын
Bake with it
@paulantony8148 Жыл бұрын
What's a 'gross lees' around minute 5?
@barnellowine8367 Жыл бұрын
Paul, After you press your must (must is the crushed grapes which ends up the skins, seeds and juice) you then end up with just juice and solids which are the heavier parts of the must that come with the pressed juice. Once you have pressed the must you need to let the solids settle in your vessel - this could be a glass carboy or food grade plastic vat or even an oak barrel. What happens over a few days is most of the solids settle to the bottom of the vessel and the juice starts to get clearer. It is then appropriate to rack (pump) off the clearer wine to a new vessel and discard what is left which is called the "gross lees". It is then time to let your wine start to age. Remember, the pressing of red grapes is after the primary fermentation has already been completed. Hopefully this helps. Ed
@paulantony8148 Жыл бұрын
@@barnellowine8367 Thank you very much.
@user-yk6yv6bg7v Жыл бұрын
Лайк за отсутсвие музыки👍
@leeoriver6570 Жыл бұрын
Send me any amount of money to my bank account and I will return you 4 times the amount back
@lescobrandon2202 Жыл бұрын
Good stuff.
@crtomirrozman Жыл бұрын
When I operated similar press, I put the grapes in special bags. I could not do it this way because it was bigger- So, when finished and I just took out those bags with pressed grapes (apples) - Now I operate a hydraulic press. ž
@barnellowine8367 Жыл бұрын
Crtomir - great comments. This idea would not be practical for my operation as we are processing about 6000 pounds of different grapes this year but I love the idea and especially like your conversion to a hydraulic press. Thanks for following Barnello Winery. Ed
@user-yv1lf3xs8e Жыл бұрын
Good Evening!! it's beautiful!! and your field is excellent!! what is the planting distance?? the chardonnay!!
@barnellowine8367 Жыл бұрын
Thank you for the kind comment about our vineyard. Our spacing between each vine is 6 feet (2 M) which allows 3 feet on each side of the trunk of the vines which gives us about 6-8 spurs on each cordon (arm). Our spacing between rows is 8 feet which allows for mowing. Also, our trellis system is a double wire vertical trellis system which allows us to move our wires up to train our canes to grow vertically so we have good sunlight to our grapes and also makes it easier for harvest. Thanks for following Barnello Winery. Ed
@user-yv1lf3xs8e Жыл бұрын
@@barnellowine8367 Thank you very much!! Can you recommend me a clone? chardonnay !!!
@barnellowine8367 Жыл бұрын
@@user-yv1lf3xs8e There are over 80 Chardonnay clones and it depends on where you live and what your climate is. My Chardonnay clone is #95 which is one of the original clones from Burgundy, France. Search: winemag.com/2020/05/04chardonnay-clones-matter/ which is a very good article for you to help decide the best clone for you. Good Luck Ed
@arikawahianping4142 Жыл бұрын
Interesting way to produce wine 👍👍👍.
@TheZOOtravels Жыл бұрын
when making red wine, the skins are left with the must for two to three weeks, then removed and pressed. As an Italian, this sounds like a tutorial on HOW NOT TO MAKE GOOD WINE
@barnellowine8367 Жыл бұрын
Gia do - thanks for checking us out. You might be interested to know my 2020 Sangiovese (a wonderful Italian wine) recently won a. gold Medal in an International competition. We did a 5 day cold soak and a 6 day fermentation and aged in French oak for 18 months. A true wonderful wine that originated from the Tuscany region of Italy which I love. Cheers Ed Wagner Owner Barnello Winery
@user-yv1lf3xs8e Жыл бұрын
Hello!! I am from GREECE!! you have a very beautiful grape field i want to ask you..!! how many liters is the grape press?? 35?? 40?? Thank you very much!!
@barnellowine8367 Жыл бұрын
Thanks for following us at Barnello Winery. My press is 35 L. Happy wine making. Ed Wagner Owner
@user-yv1lf3xs8e Жыл бұрын
@@barnellowine8367 Thank you very much!! for your reply!! you are great!! I wish you the best!!! health!! love!! and good producers!!
@Marcel-ib1wp Жыл бұрын
great video clear and helpful
@srinivasansrinivasan3144 Жыл бұрын
Super Bowl
@gentlestormtoo Жыл бұрын
LOL, it is still juice you have months ahead before it becomes wine!!!
@Monte-Carlo-888 Жыл бұрын
Это тяск
@daviddestefano5044 Жыл бұрын
love what you are doing keep on doing it ......made homemade wine from 1986 - 1996 small batch (50 - 100 gal) my pop and I learned along the way homemade press ....old grinder ....old bourbon barrels....wine had a kick to it. Best of all pop and his brothers all loved it. Stopped because "work got in the way of life"...."too messy"...."didn't need that much"......lost that part of life...now Dad is gone ...wish he was back and we were "squeezing grapes this week. Don't stop and dont listen to "experts".
@barnellowine8367 Жыл бұрын
David - I loved your story about you and your Dad. I lost mine also a few years ago and he is with me all the time. Thanks for following my saga and look forward to a few new videos coming soon. Thanks Ed Wagner Barnello
@daviddestefano5044 Жыл бұрын
@@barnellowine8367 i will never forget the first year we made wine ...i ordered 1000 pounds of grapes to be delivered I thought my dad knew how to do it from his childhood ......day way were delivered I said ..."what do we do now"....he looked at me and said "the last time i did this I was 18 getting ready to go to world war 2 all I did was open the crates...that's all i know how to do"...... we figured it out on the fly for a moment he was 18 again.
@koloqnstankov3889 Жыл бұрын
How big is your vineyard?
@barnellowine8367 Жыл бұрын
Koloqn - My vineyard is very small. I have approximately 260 Pinot Noir vines and 140 Chardonnay vines. I harvest about 3000 pounds total each year and make about 1000 bottles of wine. If you are thinking about planting your own vineyard be ware that it is a lot of work but if you do your soil preparation is the most critical issue. Thanks for following Barnello. I plan on posting some new videos soon so keep watching. Thanks Ed
@frankgrimm198 Жыл бұрын
Where can I buy the extension that the press sits on?
@barnellowine8367 Жыл бұрын
Hi Frank - I made this very easily. I cut up 3 each 4”X4” boards about 8-10 inches long and with 3 lag bolts attached to the foot of the legs. This got me up high enough to place standard 5 gallon buckets under neath. I also bought a dolly (4 wheel roller) and put a piece of plywood on it and then put the press on it to move it all around. Hope this helps and our harvest starts tomorrow and keep an eye open for our time lapse video of the life of a grape. Coming soon. Thanks Ed
@CalitranoN2 жыл бұрын
that dang thing must weight 150 pounds.. i'm trying to get it out of my basement... to move it
@barnellowine83672 жыл бұрын
No doubt it is heavy. The best way to move a press is to completely disassemble it first. take the side walls and ratchet assembly up separately then the best way to handle the steel apparatus is to grab the vertical pole right next to the steel plate/bowl. This is essentially at the center of the weight distribution and tip it horizontally so you can carry it pretty easily. I hope you aren't trying to move it with pressed must? If so clean it our first. Thanks for tuning in and if you have any other questions or issues just sent me a note this way. I don't ever even look at Facebook. Thanks Ed
@CalitranoN2 жыл бұрын
@@barnellowine8367 Ed thanks... not sure I can post a pic here, but mine is probably from 1920s... Cast Iron. i think it says Mckeeves port PA, i'm in Buffalo, with the sides off and the rachet off, it still weights gotta be 80 pounds or more the nut on the bottom comes off with pipe wrench but the pole doesn't my only hope is the legs can come off.. just the base is plywood, all like a Cast Iron.
@Monte-Carlo-888 Жыл бұрын
@@barnellowine8367 , а сколько вы можете выпить вина за один раз?
@wilhallman28902 жыл бұрын
Is that garbage can food grade?
@barnellowine83672 жыл бұрын
Yes - all of our vats are either stainless steel, glass or food grade plastic. Thanks for following Barnello Winery