How to Make Red Wine from Grapes - Part 1

[@cikgulorenz9743]

Thanks for sharing this video

[@frankkostenko7433]

Sir, at about 9:15 you mention add it - to bring down pH - what are you adding (referred to as it). Thank you sir!

[@ClaytonChamberlain]

When you add those sulfites, are you then having to wait 24 hrs before pitching your yeast?

[@tomtamblyn1149]

Refractometer gives you an estimate of the sugar content. Hydrometer is the more precise. Total acidity before and after fermentation should determine any adjustment.

[@Kberrysal]

I read somewhere that most wineries use wild yeast that comes off the grapes to ferment their wine is that a best practice

[@TheHomeWinemakingChannel]

Most wineries are selecting the yeast strain and adding it. Technically they are still using wild yeast strains though. A commercial yeast packet or brick is just a wild yeast strain that is known to be reliable and has been isolated in a lab. For instance, Lalvin EC-1118 is native to the champagne region of France. If you did a wild ferment there, you would have a good chance of that strain dominating the fermentation. A wild ferment is super risky but capable of producing outstanding results due to the diversity of microbes early in the fermentation. If the wrong yeast or bacteria begins to really establish itself in the wine, it can be real bad news. For this reason it is pretty rare to find a winery that does wild fermentations regularly.... But when they do, they are sure to tell the world about it.

[@Kberrysal]

@@TheHomeWinemakingChannel I am going to do my first winexpert kit it going to be the CAPE BLEND This exciting combination of Shiraz, Cabernet Sauvignon, Pinotage, and Grenache, i am not going to use the yeast that comes in the kit i am going with Wyeast 4267 Summation Red Wine Yeast do you have any tips for me

[@TheHomeWinemakingChannel]

@@Kberrysal you can do some fun tricks with wine kits. For instance, you don't need to make 6 gallons, you can make 5 or 5.5 gallons to concentrate the flavors more. You can also consider adding your own oak products. I love oak cubes over chips or powder. Ferment in an open bucket and give it some air until fermentation slows down. Then rack into a carboy and keep it topped up to the neck. You may want to wait three or four months if you make it per the instructions, or 8 or 10 months if you concentrate it before bottling. If you can wait, forget about the fining agents that the kits include. They will help clear the wine quicker but can take flavor with them. The wine will clear on its own in three or so months. Good luck!

[@Kberrysal]

@@TheHomeWinemakingChannel I was thinking about doing Post-fermentation maceration with this wine kits i just need to how long i should do it for, and i am so not going to use the wine Yeast that comes in the kit i am going to use Wyeast 4267 Summation Red Wine Yeast the wine kit comes with EC1118

[@OceanAce]

Where online can I buy a box of Zinfandel grapes?

[@gotohowie]

If you wash the grapes before crushing, will it ruin the wine?

[@cosmyccowboy]

I just harvested 95 pounds of black manukka bunch grapes, a sour dark purple grape. My brix was 15 to start, I added 5 cups of sugar to bring it up to 20... should I have added more! Thanks, this is my first time

[@jamesreynold6711]

Hey there Got any books/reading materials you recommend? Great channel!

[@emmanuelmanu6769]

Hi sir, thank you so much for the information sir wanted to ask about the Rose grape wine,white grape wine,sparkling wine and Dessert wine I have planned to do business.

[@1thetubeman]

I'm going to make wine with the berries of the Curry or Murrayah Tree. It's the size of a currant but is mostly one or two big seeds. This will be challenging to crush. I was wondering if they could be cooked in a moderate amount of fruit juice and lightly mashed so as to not add the seed flavor to the wine.

[@mikehosh6296]

Would you please share the information on your Destmmer/Crusher? Name, where can I purchase one, any other suggestions? Really find your videos helpful and intelligent. Thanks. MFRMH in Michigan

[@TheHomeWinemakingChannel]

It is a Marchisio from probably around 2005. We got it used. You can get a very similar model from More Wine.

[@sallycase1820]

Hello, thankyou for your informative videos. PLease could you clarify the corks you like to use and the source. Am I correct that wine only ages/changes with natural cork which breathes.

[@kh-tu4jz]

Love the hand cranked crusher/destemmer! May need to look for one :-) Am currently using your milk-crate idea to de-stem and lightly crush. Couple questions about Pectic Enzyme ... (1) do you dissolve in water before adding or just sprinkle on the must and mix it in? (2) Is the 1/2 tsp per gallon dosage based on final wine volume or must volume?

[@JasonAlexzander1q47]

How much skin to liquid ratio? What should it look like?

[@silky-smooth]

When do you usually harvest your grapes?

[@zuril661]

where to buy the green filter shown at 8:17? thanks

[@themightyowl]

Love your videos. Would you ever consider doing one on fruit wines like blueberry or apple? Grapes are pretty hard to come by where I live :/ Thanks for the videos!

[@Hvac-Troubleshooting-Repairs]

You should look into melomels they are honey based. It’s not for everyone. But check out manmademead on KZbin. I personally prefer wine

[@JasonAlexzander1q47]

How many pounds of grapes to make 50gallons of wine? And instead of using sulfides, couldn't you bring the must up to a boil and let cool before fermentation?

[@gunturimawanputra1650]

Hi..Can table grapes be made red wine?

[@nineinchcolas884]

Very cool

[@chijingleow7051]

Where did you buy your wine grapes? Is it possible to order them online? I will only need 20-30lb.

[@TheHomeWinemakingChannel]

I got mine from Consumer Produce in Pittsburgh. 30 lbs will make only about two gallons of wine. You can buy frozen wine must from Peter Brehm online but it is pretty expensive. Look for a place that imports fruit for grocery stores and ask if they bring in wine grapes. You can also ask your local wine and beer supplies store. They should know. It is just about the end of the California harvest, but if you have any local growers, they may let you pick a little fruit.

[@charlotteroberts5642]

Where do I read the Brix ok the hydrometer ?

[@crazyhunternick5110]

Hi did you wash your grapes of just add sulphites to the must after crushing??

[@TheHomeWinemakingChannel]

Just add sulfites. Grapes will readily absorb water if you wash them, which will dilute the sugars, acids, and flavor concentration. The only time I would wash is if the grapes were visibly covered in yellow sulfur from the vineyard. I would reject a crate if I saw that but if you got stuck with one you could rinse it off.

[@t-squared16]

Question for you. When you receive grapes that have been refrigerated for travel, do you let them warm up a bit before crushing/destemming or do you get to work as soon as possible?

[@TheHomeWinemakingChannel]

I crush and destem cold, but let them warm up before pitching the yeast. I often keep them cold for a few days after crushing. This is a called a cold soak and is common practice for red Winemaking.

[@jordannarlock7995]

where are you guys getting the grapes from ? a local place or order online ?

[@benrogers354]

Great timing, I m picking Norton’s tomorrow, how many bricks should I be shooting for. Also any advice on making a concord norton blend?

[@TheHomeWinemakingChannel]

Awesome! I would suggest fermenting the Concords and Nortons separate. Before bottling, you can do some experiments with blends. The Concord will likely dominate the flavor even at very low percentages. If you end up making a concord blend, you may want to back sweeten a bit and even water back just a touch until it tastes perfect. Concord is so juicy that you can add about 10 or 20% water and still have a crazy amount of fruitiness without being too tiring on the palate.

[@benrogers354]

Thank you for the quick reply. I will let you know how it turns out.

[@classicalguitarplaying]

Hi! I'm doing kit at homes. I would like to know more about the quantity/price of grapes you need to produce let's say, a carboy (around 23L)? It could help me take a decision based on the cost of the product. Thanks! :)

[@TheHomeWinemakingChannel]

You are generally going to pay a little more for grapes, unless you live in a growing region and can go straight to the farmer. The difference in quality can be substantial though due to the extended skin and seed time, vs the flash extraction that they are doing on the kits. With grapes, you can compete with the best of the best store bought wines once you get some experience and a good supplier. With kits you will always get a more easy drinking wine but never a real age worthy powerhouse. I find that kits can be handy though since they are very fruit forward and rich in color. You can blend a little kit concentrate in with grapes to pile a little more fruit on. You can also make a kit and concentrate it a little more as a good blender to soften up a beast of a wine. As for price for 23L, you will need about 100lbs of grapes which on average will be about $1.25 to $2 per pound, but can be free if you talk to a nice farmer since it is such a small quantity.

[@iamkapilb]

Why don't you wash your grapes? Aren't they sprayed with pesticides and other chemicals to keep pests and insects away during cultivation?

[@TheHomeWinemakingChannel]

The pesticides and fungicides are progressively more consumption friendly as the growers get closer to harvest. Usually nothing is sprayed in the last weeks before harvest. In the last 66 days before harvest it is generally just going to be copper or sulfur being sprayed. The most aggressive stuff is only permitted in the early stage generally before grapes are on the vine and when the rains are still heavy. The half life of the pesticides is taken into consideration as well for the spray schedule. But the real reason not to wash the grapes is that they readily absorb water. If you have ever put a raisin in water overnight, it quickly hydrates back to a grape. The growers will often wait until a period of dry weather to pick which helps to concentrate the grapes flavor, sugar, and acid. By washing the grapes, you will dilute the grapes slightly which is generally not good for the wine quality.

[@iamkapilb]

@@TheHomeWinemakingChannel that makes sense. Thank you for the video. Very helpful. With regards to washing of grapes, I'm in India and I know for sure that the chemicals used for cultivation is not consumption friendly. In fact all stores advise washing of grapes before consumption, so I guess I don't have an option but to quickly wash and pat them dry.

[@pilsplease7561]

@@TheHomeWinemakingChannel i Use Neem Oil as a spray all the way up till harvest as you can spray the day before you crush if you wanted. Keeps bugs and molds at bay and doesnt mess with anything else.

[@حيدرالرماحي-ز4ك]

How to make venigar from wine if work video about vinegar

[@tonynogueira8725]

Where did u get that crusher destemer,

[@TheHomeWinemakingChannel]

We bought that one used but it is very similar to the stainless hopper version that more wine sells morewinemaking.com/products/italian-crusher-destemmer-manual-partially-stainless-1.html?@a_aid=wine20

[@Hyperborean_2]

Want to learn how make best wine.. go to Moldova.