This is the most complete wine making tutorial on KZbin! Just wish you included brix and alcohol values as well 🙏🏻
@SHredWorld Жыл бұрын
Thanks! Usually try for Brix 22 for reds, Brix 20 for whites. Approximate alcohol if we reach those levels is 12%, 11%
@BG34525 күн бұрын
Great video, very informative. Question: how many 36lb cases fit inside that fermentation tub, and how many liters is the tub? Thank you.
@SHredWorld25 күн бұрын
Tub is 110 Liters , about 28 Gallons. Depending on grape type, figure 2-2.5 gallons of must from each 36 lb. of grapes.
@BG34516 күн бұрын
@@SHredWorld Thanks for the reply. Ended up buying a tub the same size and am currently fermenting 4 cases of Merlot. Fits perfectly. Thanks again.
@buckstickly90863 жыл бұрын
best wine i have ever tasted was from natural fermentation. natural yeast.
@SHredWorld3 жыл бұрын
Not sure if I have ever had nat ferm wine. I'm afraid to try it on my own grapes.
@buckstickly90863 жыл бұрын
@@SHredWorld its easy to set a batch aside with natural yeast from the skins alone. It starts a strong ferment right away and finishes within days/weeks. I only add potsulfite at end of ferment.
@jasonparisi6883 жыл бұрын
100% correct!! I been making wine from natural yeast and never had a problem
@talk4562 Жыл бұрын
This is a great tutorial! I have 2 questions though: 1. how does the press work when the grapes have seeds? wouldn't they just slip though? 2. does this apply to making simple grape juice (as in, crash & press the grapes without any of the other steps)?
@SHredWorld Жыл бұрын
1. a few seeds slip through, but these are dropped, along with yeast cells and pulp, during fermentation 2. Juice would be a little cloudy - can put into frig a while to allow it to settle..
@talk4562 Жыл бұрын
Thank you so much! we could just filter the juice later to remove any leftover seeds then
@pancasuryanto37242 жыл бұрын
Nice
@SHredWorld2 жыл бұрын
Thanks!
@formerlystadiaman137 күн бұрын
When adding Potassium Metabisulphite to the red must is it 5 Gallons of juice and musk? How long do you wait until adding the culture east afterwards? A few hours? Thank you.
@SHredWorld7 күн бұрын
The must is the combination of both juice and skins. Calculate the amount of Potassium Metabisulphite to add based on the volume of must that you have. We usually wait 2 hours before pitching yeast. Supposedly the Kmeta binds quickly, but in case we haven't calculated correctly, we wait.
@formerlystadiaman137 күн бұрын
@@SHredWorld thank you.
@jonesmark76923 жыл бұрын
Good thanks
@SHredWorld3 жыл бұрын
You're welcome! Thanks for the support.
@erindav111 ай бұрын
Looking for a bottom plate for a crusher. Anyone know where I can find parts for a crusher?
@mnuiozasde95692 жыл бұрын
Nice, what is the specification of the crusher you used in the video?
@SHredWorld2 жыл бұрын
It's a Grifo (Italian.) don't know volume of hopper. Manual drive, on matching stand. You can see more of it here: kzbin.info/www/bejne/eXrWYZ6jr9h0r8U
@KevinBrown-mt9un8 ай бұрын
Kindly tell me that after wine made what is density of wine
@SHredWorld8 ай бұрын
For fully fermented wine, density about 0.99g/mL
@chucknorisclone5 ай бұрын
Hello why do you not press the juice from the white grapes?
@SHredWorld5 ай бұрын
We do. We press before we start fermentation.
@chucknorisclone5 ай бұрын
@@SHredWorld thanks for the reply, do the skins and seeds from whites give off flavors, or is it traditionally done this way?
@SHredWorld5 ай бұрын
Tradition is press first, just ferment the juice. Have never heard of anyone fermenting whites on the skins, but who knows? maybe someone is trying that; would be interested in hearing about it if someone is doing this.
@getbuggs3 жыл бұрын
Please explain how you will adjust the must for acidity, pH and sulphur content. Very few explain it. Can you pleeeease make a video. Or explain with a video.
@SHredWorld3 жыл бұрын
I'll try soon. Complicated subject that I haven't yet found a way to present simply and clearly.
@getbuggs3 жыл бұрын
@@SHredWorld please do it . It will help me and a lot of people. Very confusing to many.
@buckstickly90863 жыл бұрын
I use God's recipe and it works every time.
@alizayarden-cummings22692 жыл бұрын
Where did you get your tester?
@SHredWorld2 жыл бұрын
Vinmetrica
@kiennguyentrung83962 жыл бұрын
Could you recommend which good book of making wine?
@SHredWorld2 жыл бұрын
for me, this site (and others) are better than books: www.winepress.us Forums have plenty of current useful advice.
@kiennguyentrung83962 жыл бұрын
@@SHredWorld many thanks
@SHredWorld2 жыл бұрын
@@kiennguyentrung8396 you're welcome!
@tamilguys3932 жыл бұрын
Hiii sir your wine video is supper👌🏻.., i have some doubt, i have 6 kg grapes so how much, water, sugar, yeast,add help me sir please
@SHredWorld2 жыл бұрын
You need to crush your grapes and see how much volume you have. Test that volume (must) to find out how much sugar it has (measure specific gravity or Brix). Then calculate what specific gravity or Brix you would like, and either add sugar or dilute to reach desired SG. As a guide, a 5 gram packet of yeast will ferment about 18 L of must.
@tamilguys3932 жыл бұрын
@@SHredWorld thank u so much sir
@tamilguys3932 жыл бұрын
@@SHredWorld sir when to use bentonite powder, after 30days or?
@SHredWorld2 жыл бұрын
Like most fining agents, add when fermentation is complete. If you can wait, why not try racking periodically instead? kzbin.info/www/bejne/imiTfaitrL5qnMk
@tamilguys3932 жыл бұрын
@@SHredWorld 🙄 sir first primary Fedamentation 7 days ,then secondary Fedamentation 23 days ,so 30 days completed then add the bentonite powder correct sir..
@jackben78942 жыл бұрын
Can extra sugar be added for sweetness when drinking red wine
@SHredWorld2 жыл бұрын
Of course! whatever you prefer. But if you intend to bottle.....kzbin.info/www/bejne/fpeccmmwfZ19fas
@jackben78942 жыл бұрын
@@SHredWorld sir my ph leavel is 2.5 how to increase the value
@jackben78942 жыл бұрын
@@SHredWorld sir,plz tell primary Fedamentation,and secondary room temperature
@jackben78942 жыл бұрын
@@SHredWorld my room temperature 83.8°F this is k
@artnatureblisswithani66502 жыл бұрын
Is it okay to add beetroot juice to black grapes in order to enhance the color of red wine?
@SHredWorld2 жыл бұрын
Have never done additions to improve color, but since people make wine with beet root juice, I assume it would be all right as long as the drinkers have no health issues with beets. Not sure if it would affect taste. There are other ways to get good color extraction next time you make wine.
@artnatureblisswithani66502 жыл бұрын
@@SHredWorld sir, please make a video on how to extract good, dark color in red wine...
@SHredWorld2 жыл бұрын
That's a great suggestion, but it would have to wait until this fall.
@poppies50953 жыл бұрын
How long before you can bottle the wine? I know you said when the fermentation ends, but could it be as soon as 2-3 weeks after being in the demijohns?
@SHredWorld3 жыл бұрын
If the wine is clear, you could. But for me, I need more time to allow clearing. My usual - Whites, 5-6 months (racking a few times in between) then bottle if clear, Reds, as much as 20 months (again racking every three months or so) to allow adjustment and aging. There are fining agents available which can speed up the clearing process. amzn.to/2Xxs1Xa
@buckstickly90863 жыл бұрын
the fermentation ends in less than a week with natural yeast from skins. If you use clearing agents along with sorbate and sulfide you can bottle well under 30 days. I currently have wine finished to peek dryness after only 6 days. Clearing snd degassing 5 days.
@stormchsr1013 жыл бұрын
is that primary fermenter food grade plastic?
@SHredWorld3 жыл бұрын
I think it is. It's from Italy, label says Stampi Stampaggio soffaggio materie plastiche
@pilsplease75612 жыл бұрын
Realistically you dont need to use food grade plastic its fine nothing is going to get into your wine, I am a professional winemaker. What I can say is that you dont want to use any plastic thats scratched up as bacteria will hide in the scratches and can ruin your wine.
@shayfulnorjurishambakri8377 Жыл бұрын
How to buy the equipment to make wine
@SHredWorld Жыл бұрын
Sorry, thought I had already answered this. Depending on where you live, try online, local wine/vineyard supply, or market place trade sites.
@naturalherbaloil27963 жыл бұрын
🍷🔥🍷🔥🍷🔥🍷🔥
@travissheldon33093 жыл бұрын
Why does white ferment under an air lock and red ferments in the open air?
@SHredWorld3 жыл бұрын
Good Question! The lower temperature slower fermentation of whites (to preserve flavor) makes them more susceptible to contamination. The air lock keeps contaminants out, but lets CO2 escape. Higher temperature faster fermentation of reds converts sugars to alcohol more quickly.
@travissheldon33093 жыл бұрын
@@SHredWorld when you say contamination do you just mean like bugs and such? Or is the white so slow that you actually risk it going to vinegar? If you were to just cover the white with a cloth or something would that suffice? Or is the airlock a must have?
@SHredWorld3 жыл бұрын
Yes, I mean contamination by air-borne bacteria that spoil unprotected juice. A cloth covering works fine as long as fermentation is occurring. Probably get a more rapid and vigorous ferment that way. I use airlock for whites because I prefer a long, slow ferment. Many different ways to make wine!
@travissheldon33093 жыл бұрын
@@SHredWorld thanks! I'm just starting out so I'm sorry if those seem like silly questions
@SHredWorld3 жыл бұрын
No such thing as silly question. Wine making is at same time simple AND complex. Here is a good resource for beginners and experienced winemakers: www.winepress.us
@ahdnoh3 жыл бұрын
0:56 cricket
@johndavis78682 жыл бұрын
Who's idea was the music... fire them please
@lalashwante36312 жыл бұрын
In order to make the best wine, one should know that water is the enemy of fermentation, even a drop of water, be it from rain or frost, it should not mix with grape fruit.
@raminghorbani41612 жыл бұрын
۵
@jimyost25853 жыл бұрын
A fruit press is a complete waste of time, not to mention that the fruit skins add a lot of flavor to the wine. The way to make berry wine (grapes and muscadines are berries) is to pulse grind them in a blender with an equal amount of water each time, until you have three gallons of mash in a brew bucket. Then you add a gallon and a half of water, ten pounds of sugar, acid blend (according to the recipe), yeast nutrient, liquid pectic enzyme (twice the amount the recipes call for), and tannin powder (according to the type of fruit and according to the recipes). Then you follow the instructions for wine making.
@SHredWorld3 жыл бұрын
I've seen similar methods for making wine but have never tried them. Sounds perfect for making small batches. Would love to hear how the wine turns out from those who make wine this way.
@jimyost25853 жыл бұрын
@@SHredWorld ~ If you visit some of the winemaker's forums and look around you'll find that most of the seasoned winemakers agree that the bigger the batch the better the wine turns out. Most of them won't bother making a batch smaller than three gallons, and most of the say that making a one gallon batch is a complete waste of time and effort. Personally, I try to always make sure I have enough fruit saved up in my freezer to make a five gallon batch of wine, no matter what the fruit is. I start it off in a six and a half gallon brew bucket stirring it every other day, then after six or seven days (depending on how the airlock is bubbling) I strain out the pulp with a five gallon paint straining bag (into another empty six and a half gallon brew bucket), then using a 12" winemaker's funnel I pour the wine into a five gallon carboy and fit it with a rubber winemaker's sleeve and an airlock. Then after sixty days I rack it into another empty five gallon carboy. Then after ninety more days I rack it again. Then after ninety more days I rack it again. That time if it's clear I let it sit ten days and rack it again and then I bottle it. I use Lalvin EC 1118 winemaker's yeast. I make a yeast starter (you can find the recipe online). I buy most of my winemaking supplies from Label Peelers.
@ratlivesmatter1253 жыл бұрын
Uh, no! Don't do this! Blending the berries chops up the seeds and releases unfavorable tannins and oils. Pressing is best. This way the seeds to leak into the juice.
@iliyanivanov73373 жыл бұрын
@@ratlivesmatter125 this actually is a very good point also @Jim Yost your recipe sounds too complicated for me, imho.
@pilsplease75612 жыл бұрын
@@jimyost2585 your method of winemaking is a waste of time
@hingamp11 ай бұрын
wild yeast killed. What a stupid and counter productive idea. Go back to school Mister !
@SHredWorld11 ай бұрын
Hear ya. Tell me more.
@hingamp11 ай бұрын
@@SHredWorld The grapes have their own dedicated yeast on their skins. We call wild ferment or natural ferment. You don't really need artificial yeasts if your grapes are healthy unless you want to alter artificially some poor grapes. These wines on the skin or called 'skin contact' were at the origin of the creation of wine, whether red or whites.
@danielnerad66713 жыл бұрын
NEVER DILUTE WINE MUST!!! NEVER!!!
@SHredWorld3 жыл бұрын
Have never actually diluted must myself. I understand that adding water probably reduces flavor, but I don't know any other way to lower sugar levels. Your thoughts?
@danielnerad66713 жыл бұрын
@@SHredWorld Maybe earlier harvest?
@SHredWorld3 жыл бұрын
@@danielnerad6671 Good Point. Grower should monitor sugar and acids and harvest when optimal.
@garnetski3 жыл бұрын
@@SHredWorld could you use finished wine in place of water?
@SHredWorld3 жыл бұрын
Have never used water, though some people do it. I prefer wine from same batch, or if not available, finished wine of same type.
@voornaam31912 жыл бұрын
No! We do not enjoy all. We must do free labour for you, and you do have this wine video obsession, which makes thing0s pretty awkward. And you are not that smart, so you miss a lot of what is actually going on. Well, do have a good fall, this autumn.
@bhupendramachhi89162 жыл бұрын
Kindly tell me that after wine made what is density of wine
@SHredWorld2 жыл бұрын
depends on what type of wine. Dry wine (no sugar) around 0.990 Sweet wine, higher than 1.005