AGEING Our RED Wine

[@8johnw8]

Very funny the way you keep looking longingly and with pride at the racked carboy! Like a new parent at their firstborn!

[@mycountrylife810]

Hahaha - so proud.

[@josefalawson3049]

First-time in wine making. I am anxious about the outcome. Your video is very helpful, thank you.

[@mycountrylife810]

Very best of luck with your wine making too.

[@clearprop]

Really enjoyed this. Having tried (and failed!) to make anything drinkable in the past, I've learned a few things from you that I will try. Hope things continue to go well for you and I'm looking forward to the next one. Best wishes from Herefordshire to Herefordshire! 🙂

[@mycountrylife810]

Hi there to a fellow Herefordshire'ian (not sure what we call ourselves). Hoping it is still drinkable in a few months time. Fingers crossed.

[@clearprop]

I'll go with Herefordshire'ian! I'm sure you'll have something drinkable. The early signs are very encouraging. 😁👍

[@Storkas]

I really like these videos! We are in the first year of making our own wine and are about the same stage as you are. It is very interesting to follow and compare results. I think southern sweden and the UK are similar climate as well. Thanks for this!

[@mycountrylife810]

Hi there. Thank you so much for your comment. Fingers crossed that your wine is successful.

[@christophermay1882]

I like your syphon system;; much improved on our simple tube. It lacks the inadvertant slurp though! You seem more pleased with your product than I was with ours, but I failed in sourcing malolactic bacteria and relied on it starting spontaneously when I racked it. I will definitely try to take some back to Lithuania on next summer's visit. I await your assessment of the effacy of the oak chips with interest, and on how your Bachus vines fare next season.

[@mycountrylife810]

Hi there. Thank you so much for your comments. Malolactic bacteria is very difficult to source in the UK - I have no idea why. One often has to look abroad and get it imported. It can, like you say, start spontaneously especially if oak is used. Good luck in your wine endeavours.

[@tracibeacer670]

Please check your meta, the ball park is 1/4 teaspoon per 5 gallons. That looked way over .

[@mark-vt4cj]

Very interesting video . Re the oak chips, is there a specialist supplier or are the literally taken from a local tree? I can imagine the French think their oak is superior

[@mycountrylife810]

I think any clean oak will do. Sterilise it first, but other than that I think any will do. I think you are right in that the french will think their oak is best.