Documentary: Traditional Georgian Wine-making pt2 | Alcoholic and Malolactic Fermentation

[@zvonimirleko2131]

Good. Thank you. Very interesting.

[@awake_people]

Super!!!👍👍👍

[@Amue92]

How do you close-up the Qvevris to keep out the oxygen? As far as I could see, you're using glass (or plastic) plates with an airlock in the centre. My question would be how to seal the Qvevri entirely?

[@arborisvineyard]

Hi, thanks for the comment, actually we use melted bee wax between the glass lid and the qvevri, this way it works great, I was told this was how the ancient Georgians did it as well. Ancients knew their stuff indeed.

[@markspc1]

Making wine in a Qvevri is one of the oldest method of making wine. How old are your Qvevries and who made them.

[@arborisvineyard]

Hey Markspc, mine are less than two years old. They aren’t made in Georgia but by local craftsmen on my requirements. The vessels turned out to be of impressive quality and I’m very pleased with them.

[@unagiandroe]

@@arborisvineyard Oh wow. I am interested in understanding the clay composition you sourced from Southern China, as well as how you found a potter with a large enough kiln!

[@arborisvineyard]

@@unagiandroe my order was small and I had to agree with the potters on what clay composition they were traditionally using. In Sichuan province China there are potters extremely skilled in making large vessels and their kilns are industrial scale, much controlled and manipulated comparing to the Georgian firewood kilns.