Making a White Wine from Grapes

[@gigigirl56]

I am a beginner winemaker and your explanations are clear and thorough! Thank you!

[@-sdg-]

you've helped me so much in my wine journey. So, a little secret to you so you are helped next time you drop the magnetic stir strip from the magnetic stir plate into your must.... use a strong magnet. It's helped me MANY times when I forgot to do the same as you. Cheers.

[@jimtebelskis5437]

The content on your videos is great. I'm an experienced home-winemaker, but still trying to improve skills - thanks for clear and explained info!

[@Majortotheworld]

Putting the carboy in ice water was such a gem. Thanks for sharing.

[@LisaKnobel]

Just finished racking my first ever batch of wine for aging. It didn't taste too bad. Course my standards are not that refined. My goal was to make something drinkable as a humble table wine. It was the most stressful process getting the grapes picked, cleaned, pressed and fermented. Pretty sure I did everything wrong. I did managed to make a rough adjustment on pH to get a better ferment. I left it on the lees for 2 months. I ended up with about 7 gallons of wine from 100lbs of grapes. Of that I have about a half gallon that got some lees in it by accident. I plan to let that settle and then bottle it for topping off the carboy and maybe an early taste test. I did this all by hand and by myself. It was exhausting. Anyway, I enjoyed your videos. Probably a little more technical that I needed and some of them caused me a great deal of stress. Thankfully, I had a local winemaking shop owner who has been coaching me through every step. I cannot wait to share what I got so far with him. Once I got the wine settled, I got ambitious and fermented some crab apple cider. It's drinkable and pretty pink. One batch came out very cloudy. The other was clear. Although racking stirred up a mess. Any way, now I've got a few tools to experiment with fermenting other fruits that I can gather from the neighborhood.

[@grapevine1]

Nice! Tracks parfectly for me and validating. I used QA23 this year and as ooposed to last year, it would stall at 55 deg., even with nutrient. I ended up fementing around 63 deg. Also, appreciated the distiction between "cold crashing" for RS and cold stabelings to precipitate tartaric acid crystals. Thanks for all your videos Rick they are very very helpful!

[@Majortotheworld]

Awesome videos! Thanks for sharing!

[@kb2vca]

Another really informative and entertaining video. Thank you.

[@phsal5182]

thank you, Sir, for all the valuable information that you have so generously provided.

[@jeffroberts8217]

Great suggestion on running the cake through the press a second time!

[@stiofanm.4744]

First year for me. I added some nutrient on day ten of cold fermenting a rosé and it just so happened to finish fermenting that night. Scared me for a bit until I tested the SG again. Interesting timing. Fermenting went a bit faster at first because I used the water tub for three days before procuring a cheap wine fermenting fridge. Seems to be moving along now with aging it.

[@michaelbereny6783]

As always awesome video. I just started a rose of cab. I decided to treat it like a white and red. two different yeasts, I guess life is a big experiment. I'm in primary and it is doing great. I do stir once a day and check. for smells etc. Thanks for all the encouragement on your vids

[@TheHomeWinemakingChannel]

Thank you! I generally treat roses almost exactly like white wines. Cold settle. Ferment cool. Swirl and smell daily. They normally need a little acid though since red grapes are usually picked with less acid. If the sugar is high (24+ brix), I will usually cold crash them to stall out with some residual sugar. You can also add a little acidulated eater to bring the alcohol level down a bit if you want to make a dry wine. A 14% or 14.5% alcohol rose is not nearly as elegant as a 11-12.5% in my experience.

[@ericjackson6082]

Great video!! My white Catawba i thought I had ruined is doing great thanks again for your help!! I do have a question I have a blackberry and raspberry wines going and they have a some tartness at the front end but a great berry flavor on the back end is there any way to cut through the tartness? Would sweetning cut it down at all? Love your channel and thanks again for the help

[@n2lrizzo1]

Man my wine is tasting Good. Thanks for the Great Video

[@yoshi6421]

Apparently my favorite copyright attorney, Lawful Masses with Leonard French, is interested in winemaking. This is on his Triller vs H3H3 playlist. Nice video! Funny how I got introduced to it though!

[@Riddlestar93]

It is interesting, big fan of h3h3 some subsumed with wine making

[@mohansantwani811]

Thank you so much for sharing your experience, it was really great

[@joesallustio5748]

Nicely done, love traminette. If you wanted to borrow a 2.8 gallon carboy next time you are in this situation I’m in Pgh also. I’ve used 71B on mine. Laughed at the stir bar comment, I’ve done that. I use my canning jar lid lifter magnet to drag mine out. I’ll look into Renaissance, Zack Brown swears by them too, he was an investor as they started up.

[@TheHomeWinemakingChannel]

Thank you! I might have to get a couple 2.8 gallon carboys. The renaissance stuff is incredible, especially on white wines and fruit wines. I wish it were a little easier to buy. I bought in 500g a few years ago and it seems to still start without issue and ferment happily. I use Muse on occasion on the red wines but I have been more recently using more BDX instead. I have a side by side going of Muse and BDX in petite sirah and the BDX seemed to be a little more complex and savory, where the Muse was a little more fruity and a little more ethyl acetate and isoamyl acetate during the active fermentation phase which blew off pretty much immediately after the fermentation finished. I'm thinking in the long run the differences will be miniscule but we'll see.

[@joer5627]

I must say that is one sturdy table you have there.

[@Yo-vv7vy]

I’d love to do that. The Birds and squirrels would rob me blind. Great work🦾🔥🦾

[@nickmartin7461]

Have you ever done any pre-fermentation fining? I used bentonite and polycacel before starting fermentation on my Orange Muscat and it really did a great job at settling out the solids. It just finished fermentation and I'll back-sweeten with some residual juice I froze to bring it up to about 2%. Then I'll run it through my buon vino filter and it should be crystal clear. I would also suggest using Fermaid O instead of K since it produces less heat. I also put my carboy in a cooler instead of a tub and it seems to stay cold longer and with less ice.

[@DavidAbraham504]

Thank you. Very useful information

[@eykim471]

Home brewer here. I was quite impressed that the white wine does not need any add-on to make the wine crystal clear. Awesome video. xoxo

[@PopStarKilla]

Thank you, this is gold!

[@guevara74]

Cool video, very informative, thanks !

[@andrefz6780]

Hello, where can I get seeds of this grape with wine, or seedlings?

[@kalaiselvi-bn2no]

Great and cool explanation 👌👍

[@agischil2117]

How often do you change the frozen bottles to maintain the temperature that low? I have a bigger carboy(25 litres) and I cannot drop below 62 Fahrenheit.. Thanks for the great content..

[@franklydear4890]

Just finished fermenting my 2022 white grape crop. Talk about a bin buster!!!! Anywho I was wondering how to handle the wine now that I've added SO2. The wine is very good but a touch bitter. I'm going to cold stabilize it for 10 days and then bottle. Guess I'm wondering what your experience has been as to the wine aging well and becoming more mellow. PS my normal red 15 gallon vineyard produced 35 gallons this season, we had a late spring in Iowa and a cool August.

[@TheHomeWinemakingChannel]

I normally let my whites age in bulk (carboys) for about 3-6 months. They will usually mellow out quite a bit in that time and even more with a little bottle age. You will want to degas a little since that is still pretty young to bottle by wine standards. You can take the edge off a little with about 50mL vegetable glycerine to 6 gallons. Glycerine is a natural yeast byproduct that has a naturally sweet taste but won't ferment. Many of my whites I will back sweeten a bit to balance also. Even as little as 0.75 grams per liter can really bring them into balance but make sure to stabilize with k-sorbate or it will ferment in bottle. Also... If you don't want the wine to go through malolactic fermentation you will need to maintain plenty of SO2. You will usually lose about 20-50ppm in that first few months of aging due to binding up or oxygen interaction.

[@DeeKitchenn]

nice and lovely made wine

[@WARISCOMIN2023]

I would get the stems off first and rinse them. after squeezing to the skins I would blend them and make the skins into a powder to use in diy recipes.

[@jeffconstantino2677]

Is it possible to adjust the alcohol content of wine sir?

[@benw2597]

Any tips on starting the yeast. I’ve pitched twice now and nada

[@marciomaia4020]

Did you dissolved the potassium metabisulfite in tap or distilled water?

[@sodarndonestopthelies6514]

Due to a late freeze l got about a gallon of green grapes but 20 lbs of figs. Can l just mix them together and proceed with my fig recipe ??

[@SundayswithHart]

So neat. Would love to make my own wine.

[@mariakavanaugh7354]

I made white wine from traminette grapes last year. The wine is clear but is very tart. The ph is 3.2; I checked the TA with the color changing kit and had to add 13 mls before the color stopped changing. The wine is very tart. Can you suggest what to do to get rid of the tartness ?

[@zeyadabedalqader]

Sir, I have a question for you. I make white wine at home and never add anything, just white grapes, yeast in a certain amount, and a few drops of lemon. Should I add these chemicals that you mentioned in the video? What is the difference between adding these materials or not adding it?

[@williammitchell4084]

how many trees do you have to make that amount? i am currently working on starting a small vinyard in my yard and woudl love to talk about it with someone.

[@TheHomeWinemakingChannel]

I have about 60 vines in total. To make a three gallon batch you need about five or six. It will take about three years to get a harvest and four to get the first full harvest. If you are growing wine grapes it is pretty intense though. They are vulnerable to about every pest there is since they are not native to the US and develop little natural resistance since new generations are clones of previous. I have some more detail on my website (Smart Winemaking).

[@williammitchell4084]

@@TheHomeWinemakingChannel thanks! i am growing a variety here that survives to about -31 and is less vulnerable to pests i am in zone 4.a in the mountains.

[@doityourselflivinggardenin7986]

​@@TheHomeWinemakingChannel It is not accurate as to how many vines you need. One older vine can produce 18 gallons of juice. It all depends on the caliper of the trunk and the length of the cordons. Vineyards plant densely and use short vines because of the picking tractors. Home growers need not be concerned with that. You can plant fewer and farther apart. With that being said, I would not suggest planting just one. Hedge your bets. Grapevines have some issues, but nowhere near as many as stone fruit trees. My biggest problem is voles. I need to keep poison bait stations out year-round or they will eat the grapevine roots.

[@allenrolfzen4131]

Good video. Before separating I would soak to prevent extra contamination.

[@n2lrizzo1]

Great video 👌. We pick our on grapes I followed your instructions, and I am on the day of adding yeast, but I noticed that the natural yeast had already started fermentation should I add sugar still to get the Brix up

[@TheHomeWinemakingChannel]

You can still add sugar if it was reading a little low when you picked. Just add in a few increments so you don't have any large shocks for the yeast.

[@n2lrizzo1]

@@TheHomeWinemakingChannel Thank you

[@angelnokare6906]

Very helpful

[@kb2vca]

Curious. You mentioned cold crashing to halt the fermentation and allow you to treat residual sugars as sweetening sugars but how in reality does this work? Are you cold crashing to force the yeast to fall out of solution and so you rack off the yeast and then stabilize such that the stabilizers will work effectively because the size of the colony is relatively speaking so small? Why wouldn't the yeast cells that don't drop out not reproduce?

[@Kapucino2]

yeast stop to reproduce at certain alcohol content (10%?). You will still need to add potassium metabisulfite to kill the remaining yeast.

[@spanthrax]

you talked about oxidation before the crusher but i thought adding oxygen prior to fermentation was a good thing

[@arieardhana2676]

Can i boil my grape juice for killing bad bacteria?

[@aditya1ish]

I was waiting for this from long time

[@andrefz6780]

Olá onde consigo sementes dessa uva with wine, ou mudas ?

[@polikari]

i have juice presser like that, and its good

[@TatoGURIELI]

Is any differences between pressed white wine and non pressed????? Sometimes people says thad pressed is low quality

[@TheHomeWinemakingChannel]

It depends how hard it is pressed. The light press is going to be about the same as the free run. As you get into the harder pressed stuff it is going to have a good bit more tannin and phenolics which can throw the wine out of balance. A dry white really can't have too much tannin/phenolic content or it will taste bitter. You can hyper oxidize before fermentation to knock down the phenolics if necessary.

[@markspc1]

Some chemistry here.

[@robcarter2695]

Love your channel, can you or would you make a couple more on white wine? I am from MO and don’t readily have access to a lot of California grapes, would be interesting to find out more about Ph/ and such, thanks.

[@OngunPtr]

Do you ever wash the grapes? I know that the yeast is there, but I buy the grapes from the supermarket and I have reason the believe that that are some pesticides on the fruits. So I wash them before crushing.

[@mohammedalotaibi6683]

1:32 How many kilos of grapes did you make

[@andrewpollock5045]

Nice set of recent videos. I used your yeast starter technique, and the stir plate made dissolving the Go Ferm much easier. I'm a fan of the Renaissance yeasts too, and Just recently started a Sauvignon Blanc with Allegro, though based on your experience will try Fresco or TR-313 next year. Any thought about doing a Lysozyme video? I like the way you break things down, and Lysozyme would be another way to prevent MLF. Keep up the good work, I look forward to seeing your new videos as they come out.

[@uniquetech5009]

very helpful video

[@dagyabkunsal5996]

is it only juice or some water also in white wine ?

[@TheHomeWinemakingChannel]

Only juice.

[@Gunbudder]

lol this is STILL on the H3 lawsuit playlist

[@fabiankipling9675]

What play list?

[@markj57]

Great video. Do you think doing an acid test would be beneficial?

[@Nandoman520]

Is 60 ppm a level that won’t hurt the yeast? Wouldn’t the CO2 evolved from fermentation be sufficient to prevent oxidation?

[@TheHomeWinemakingChannel]

60ppm will become 30ppm or less by the time it reacts with everything it can react with (including oxygen) in the juice. Wine yeast has a tolerance to about 60 or 70ppm without issue, depending on the strain and the pH. Lower pH means lower SO2 tolerance. Some strains will be much more tolerant like EC1118 (which actually produces a good bit of SO2 naturally). The CO2 produced by fermentation is certainly helpful but does not knock down any wild, non wine friendly yeast strains or bacteria. It also is shockingly easy to get enough oxygen into a white wine to oxidize it at least enough to diminish the fruit character. For instance. Your polystyrene airlocks are somewhat oxygen permeable and heaven forbid you have silicone stoppers which are virtually invisible the oxygen in air. Even the water in your airlocks will have some level of dissolved O2 which will inevitably make it to the wine albeit very slowly.

[@DaddyOneill-w5m]

Table holds the weight of all them bottles jugs

[@nicholasbucci1159]

Can anyone explain why skin contact time should be limited? The grapes grow with the skins on their entire growth, so I don't really understand why an being in contact with the skins for an hour would harm the wine. I guess it might have something to do with the surface contact ratio or maybe crushing the grapes allows the skins to release tannins or something into the juice?

[@cnu73]

Hey Ryan bro! Do you also make wine?? ( Ryan kittleson Zbrush)

[@jason2670]

Can you use the low H2S yeast you mentioned for red wine too?

[@TheHomeWinemakingChannel]

They have other strains specifically for red wine. I usually use "Muse" if I am going for an H2S free yeast for red wine. You could use fresco as long as you stay within the temp window and alcohol tolerance.

[@freebie808]

Cool

[@ohkfilms]

20:20 leave it “dry” *gulp.. soo dry. Just the way it’ sposed to be. Just the way we like it. “DRY”🥵

[@STARWARSTILLTHEND]

😂😂😂

[@醫療無疆界]

👍🏼

[@duressotesso3082]

Shalom

[@manasij2011]

Wtf Spider Wine!!

[@kylaarceo5013]

Permission to use this for my project. Will give credits thank you.

[@Alessandro270973]

Your video would be better understood if you captioned every sentence you said.

[@DraGon-cg6ge]

hi!

[@zahrakoir]

ow ngono tho gawene

[@efanutz]

For me whatching this video is to much chemicals...why you do not leave the must to make fermentation in natural condition....and do more bottle changes...and keep temperature control in deposit room...

[@sofianhanifeh4602]

Thought the same, that's far too processed for a homemade wine. I doubt that's how they did "back in the days" as he says at the start of the video.

[@larryg7109]

Do you earn a living doing this or is it a hobby? Are you a chemist?

[@dusshan1]

rather make some red :) white wine tastes alike, regardless of grapes species. i know i am sinner. thy forgive me, but it's true. white wine is just dull.

[@kevint1910]

the wine makers i worked for back in the heady days of California hobby wine making are watching this in absolute horror...you crush tank and ferment all in one step. after that the wine is allowed to stand and form a cap and then the wine gets drained out from under it later but before the skins can discolor the wine. maybe your wine is fine BUT their wine sold for absolutely stupid amounts of money and having been tipped with bottles of the stuff i am now spoiled and cant drink any of the swill i can afford to buy... i get that you are a hobbyist BUT so were those early California Boutique wine makers i worked for....and yeah i wont name names but at least one of them mashed his grapes with peoples feet and don't even ask me how he stirred the 3' deep red wine tanks he liked to use it still gives me nightmares.....that guy did not tip in bottles of wine thank god.

[@innerloc100]

my god you complicate things. 1 gallon jar. 1/2 gallon fruit juice. 4 cups sugar and 1 tsp bakers yeast....let it go for a month.....we are not interested in world champion . done this recipe and it is marvelous....store it for a year and wow! Wonderful wine.

[@darktitan6540]

Bro you taling about the grapes sounded like you're gonna groom them

[@mickmick5667]

Super over complicated....been making fruit wines for years and dont understand half the stuff he talks about...

[@Tmorans]

Your video makes you sound like your just trying to brag about how much you know……ph leave the stems on…easier to crush…what?? Ok dude.

[@TheHomeWinemakingChannel]

Those are all completely normal things to know if you are trying to make white wine from grapes. It would be an incomplete video if I did not go into the details of why I am doing what I am doing. I literally just scraped the surface in this video. There are a lot of winemaking videos on KZbin that are don't go into any of the science of it which is fine if you are just looking to turn grapes into wine and hope for the best. Leaving the stems on for instance will save you the hassle of using rice hulls when pressing. If you destem like you would with a red wine, you will need to press a lot harder to get the juice out of the skins which in turn can extract more tannin which in a white wine can hinder the quality.

[@markadrian4118]

Dude talk less work more u talk too much man

[@мояхатинка-у7е]

молодец. оборудованіє на уровнє усе гарно показав.я роблю для себе 80 л вина.респект

[@stasliand]

Вино с дисульфитом это уже не вино а шмурдяк!

[@manuellim619]

Dude stop using all that stuff make it the natural way