Making Red Wine from Grapes - Part 3

[@deemcpherson8327]

Your videos have been a big help...thank you! This is my first time to make wine by myself. I grew over 200 lbs. of grape this year and I couldn't think of a better way to use them.

[@TheHomeWinemakingChannel]

Thank you! You will love the hobby, especially if you have your own Vines

[@harrisonroberts8724]

Great video for the novice wine maker,wine just like my grandpa Crimonese made in the old days in PA.

[@JayDeeChannel]

So glad I can across your videos.

[@MikeBola-w9h]

Good video series, very informative.

[@hbg8683]

Awesome information short and Sweet, not all the extra fluff talk. Perfection I say. Thank you. 🌷🌷🌷

[@anglu5494]

Nice video. Me and hubby plan on starting making wine hopefully... learning for now

[@eddiestafford3313]

Fantastic videos detailing red wine making. Well filmed explained and very informative. Thanks guys for your hard work making these videos, they have been a great help to me returning to wine making after a very long time. Keep up the good work.

[@discoflamingo8060]

Hi friend, I only have one carboy and the fermenting bucket. Could i rack into the bucket, clean the carboy and rack a second time back into the carboy?

[@rogerboston7694]

In your video the carboy appears to be nearly full . You recommended leaving a fifth of the carboy as airspace during MLF.

[@olegproscurchin8200]

What is the difference between adding metabisulfite and sorbate? Which one I should use and when? Thanks a lot 👌

[@andreastewart1262]

Do you, and when do you add bentonite and fining agents? I am about to rack my wine for the first time after putting it into a carboy.

[@KuwPhotographer]

here in my country we say "Ask an expert and don't ask a doctor" I have made red wine from juice concentrate and now after 2 months it smells very strong alcohol and taste also! its like a rubbing alcohol! very strong taste! did i make something wrong? what happened? should i throw my wine? yeast used: red start montrachet Oaks "Hungarian medium toast cubes" Campden tablet (SMS) potassium sorbate for sweeten (more juice to top up) everytime i sanitize my equipment with star san start gravity was 1.090 end: .994

[@richardwolske2015]

Your great a this ! Explaining in detail is so helpful . 👍

[@silky-smooth]

Did you put oak chips in the second rack?

[@johnc8112]

At what temperature 🌡 did you have this now or same temperature as before 70?

[@ahsanhabib-yp5we]

Thanks & Greetings ! How much wine is healthy to drink per day for a man ?

[@tyler5649]

Would you ever use finings before bottling?

[@larrypauly6551]

I have fermented my wines to dry and would like to know how to make a semi-dry or a sweet wine without having to backsweeten every time. Can you stop fermentation at a certain point of Specific Gravity? I'm using 30 gallon plastic barrels. How do the commercial wineries make their semi-drys and sweeter wines?

[@andycimbora9974]

Adding the oak chips question. I was going to wait until the 36 hour mark into the secondary fermentation (when you did a racking to clear the bottom of the carboy of the sediment) to add the chips. Is that a good time to add the chips?

[@TheHomeWinemakingChannel]

Anytime after that. I normally gradually oak throughout the aging period. As the wine ages you can continue to fine tune with different toasts and species of oak if necessary.

[@meibaum123]

Is top off with argon a bad idea?

[@DorettaPrior]

You said you strained the oak chips. Does that mean that you reuse your oak chips?

[@kasthuriudhayasoooriyan1456]

Totally how many months it took to prepare your wine !?

[@nelsonmartins3528]

So u leave the airlocks for 3 months?

[@n2lrizzo1]

Great Video. Where can I buy a good malolactic bacteria in Canada. Any recommendations

[@Habs-The-Brain-Witch]

Great videos, thank you for sharing. I've been doing kit wines and fruit wines ("dragon blood," in case you've heard of it) for the past 3 years now. Looking into starting from grapes at some point. I will refer to your videos. Well done!

[@SunilVarpe-xj7jh]

How much yeast should we add for 10 kg wine grapes

[@kh-tu4jz]

How long did you age the CS on oak? And during bulk aging do you recommend air-locks until ready to bottle or move to solid bungs once MLF is completed? And how often during bulk aging (post MLF) do you taste, test, and/or rack?

[@shanefolden4784]

If you want to add additional tannins can you do that after it has been bulk aging for 4-8 months? Will they incorporate, or do you need to retract onto the tannin addition?

[@TheHomeWinemakingChannel]

Yes. It will still add body. It will not bring back color that has already dropped out but can still be useful for bringing a wine into balance and also can help clarify the wine .

[@mucdatkurtul3744]

merhaba size sorum olacak ev yapımı şarap ne kadar zaman da tüketilmeli. ne kullanılmalı.teşekkür ederim.

[@pachipachi503]

When would one filter the wine? Can u filter from the free run juice into the second fermentation?

[@ballbeecohoneybees8058]

What would be some ways to make a wine softer like an Italian table wine? I’m working with Cabernet Sauvignon from grapes. It’s now fermented dry and I’m Getting ready to press. Tasting it though it is sour.

[@joehommes7364]

What are your thoughts about reusing oak cubes or spirals?

[@nathanpereira1668]

Could you throw in something like marbles into carboy to push wine to “top-off”?

[@TheHomeWinemakingChannel]

Yes you can do that. It is relatively common. It is a lot of marbles and a lot of hassle though. If you top up with a similar wine to yours or one that compliments it, and you do a good job with your wine, you are not losing that bottle. You will get it back when you bottle your wine.

[@judywiser1640]

can I use grapes that are frozen, my vines produced too many to process at one time so I froze several gallons?

[@TheHomeWinemakingChannel]

Yes you can. It is not ideal, but will work. If they are white grapes, you will likely extract a little too much seed tannin by freezing though and the wine can be a little more bitter than you want.

[@liveoutside3652]

How long did you let it sit on the roasted oak chips..thanks in advanced

[@brendalayne4612]

The Oak chips I bought are not toasted and it is 4 oz will that be enough for a 6 gallon carboy? It also says to soak them for an hour before adding to wine. Is that what you do?

[@chowderhead91110]

After you press the juice into the carboy that has the oak chips in it. How long do you keep oak in before your rack off the wine form the lees and oak chips?

[@TheHomeWinemakingChannel]

You may actually want to wait a day to put your oak chips on since you will want to rack it off the gross lees within about 24 hours of pressing. Then put the chips in and leave them for a few months until malolactic fermentation is complete. Same goes for if you are using cubes. However many you think you will eventually need, put about half and follow up with more later on. You can always add more oak but you can't take it away. I usually put quite a bit in though. I recently switched over to mostly heavy toast which will seems to give me more of the profile I am looking for without needing to add as much

[@EarlLedden]

I believe he said 8 weeks in one of the 3 videos.

[@brendalayne4612]

Ok so I racked my red wine off for the first time the 5th of this month. If what I am reading on your website the temperature should now be about 60 degrees for long term storage? It has been warmer than that but after reading your site I think I am supposed to be at a cooler temp???? also I did not do Malolactic fermentation as I could not get any acid in time to do it. So I went right into long term after primary. Any suggestions would be great! Thanks

[@b22chris]

3 months? Is that bc you’re doing it from grapes?

[@jprabw]

hi there, so we need to add more potasium metabisulphite at the 3rd month again? whats the purpose of this ? thank you

[@TheHomeWinemakingChannel]

Potassium metabisulfite is your source of SO2. In conjunction with the acids in wine, it makes it a very inhospitable place for bacteria and helps to prevent oxidation. That's not to say that you can go ahead and just let the wine sit out in the air, because the sulfites (SO2) will also readily oxidize and go away. I generally add a generous dose at about three months after malolactic fermentation has completed. This will carry through most of the aging period. At the time of bottling you can give another small boost. Ideally, you will want to measure the free SO2 in the wine before bottling and only add enough to protect it. In reality, the consequences of too little SO2 are much worse than too much SO2, so you can generally safely add about 1/4 tsp per 6gal again at the time of bottling. The sensory threshold of SO2 seems to be a about 200ppm. Beyond this, some people with a good nose may detect the burnt match smell. This is easily removed with a little decanting. Too little SO2 and the wine can smell like nail polish remover (ethyl acetate) which is not easily fixed.

[@jprabw]

@The Home Winemaking Channel thank you very much for your explanation. really love your great channel.

[@andyjackson9611]

Hi- Is there going to be a 4th part of this series? I've followed your videos and am now in my 7th month of wine production. What's next, and when do I know when to bottle?

[@TheHomeWinemakingChannel]

I may make a fourth video on this series. For the most part you will just rack the wine one more time to get it off any fine lees or tartrate crystals that might fall out of suspension. Then you will want to do some tasting and test blending to see if there are any blends that might improve it before bottling. I usually end up blending a bit with most wines to get them just right before bottling. Also, you will want to check your SO2 right before bottling and make an adjustment. If you don't want to measure it, you should be pretty safe with just adding 1/4tsp more per 6gal then bottling.

[@andyjackson9611]

Thanks. If my wine is still sour tasting, is it too late to do a malolactic fermentation? Again, I'm at the 7 month stage right now. Also your reply said add 1/4tsp more. Of what?

[@TheHomeWinemakingChannel]

It is not too late for MLF but it might be challeging to get it to happen depending on your pH. You could try to drop out some acid by cold stabilizing it. You can also add a bit of potassium bicarbonate or calcium bicarbonate but it is getting a little late for that. Your best bet is to do some bench trials with sugar and alcohol if you are tart. Adding a pinch of sugar or a bit of alcohol in the form of vodka or grain alcohol can bring it back onto balance. If you go the sugar route be sure to add potassium sorbate to prevent re-fermentation. The alcohol route is last resort but can be a nice tool to have in your chest. The 1/4 tsp I mentioned was potassium metabisilfite to prevent oxidation if you plan to leave it on the shelf for any extended period of time

[@andyjackson9611]

Thank you very much. Trouble is, this is my first batch ever. Could you direct me to some basic instruction on what you are suggesting. You've given several options and I don't know which one to follow. I've followed your instructions on these three videos to the tee, have nice color and clarity, good alcohol content, but definitely sour. Don't want to throw out the batch!

[@TheHomeWinemakingChannel]

Sure! Here is a video I have on cold stabilization. kzbin.info/www/bejne/jl6kmpx3h7yAnas and here is an article on my website on red winemaking from grapes step by step www.smartwinemaking.com/single-post/2018/03/24/Step-by-Step-Guide-to-Making-Red-Wine-from-Grapes . Hopefully those will be helpful!

[@kimfilkowski2362]

The Last thing you did by moving the wine into the last jug is that equivalent to putting it into an oak keg?

[@TheHomeWinemakingChannel]

Yes, that is when you would enter the aging period, like an oak barrel. If you want to replicate the oak flavor, you can add toasted oak cubes, chips, or spirals at this point which is what I usually do.

[@kh-tu4jz]

I have my very first batch (6 gallons of 2018 Zin, from frozen must) in bulk aging now and plan to give it a taste/smell monthly and don’t expect to rack for at least 3-4 months. Do I need to be concerned with SO2 levels in that timeframe? Or will the 50ppm I added after MLF carry it through?

[@brendalayne4612]

I am making wine for the first time out of my home grown grapes. They are purple but I can't remember what they were called when they were planted. 3 questions: 1) What kind of wine should I buy to top it off? 2) should I do the Malolactic acid? Amazon does not have the brand you used available. 3) Can I use any type?

[@حيدرالرماحي-ز4ك]

can you write the details and the information you spoke in three parts (and any video for you) in the description box so that we can translate it into any language by goagle to understand the details of anyone who doesn't know English language to become more useful

[@tucker197051]

how to sweeten before bottling

[@bridgehousetrust3909]

did you use distilled water or tap water

[@PlanetMojo]

Great video series! I have a small vineyard that is 4 years old, and will be producing Marquette grapes this year (a cold weather hybrid of Pinot Noir). I haven't made wine in many years, and that time I used juice -- but I just followed instructions on the kit and it came out OK. Now I want to actually produce some wine -- probably the same amount as what you just made -- and will likely follow these videos. I have zero equipment. Is there a kit you would recommend? I'll be visiting your website to read your "step by step making red wine from grapes article" you mention in another comment, and maybe the answer is there already (9If so, feel free to ignore 🙂). Thanks again! Edit: Never mind. All of the info was found quickly on your website. Thanks!

[@SnTu9743]

Hi, i have been brewing beer for some time and we have red/blue grapes in the backyard here in Norway (yeah really) and would like to try making some whine. Very good info on the prosess. But in the beginning, what do you add to kill off wild yeast and other unwanted microbes? no boiling?

[@TheHomeWinemakingChannel]

Hi Andreas. I add 50ppm SO2 which is around 1/4 tsp of potassium metabisulfite per 6 gallons of wine (or per 90lbs of grapes). If the grapes do not look as healthy, use 75ppm. That will wipe out most bacteria and stunt the wild yeast so that your commercial yeast can dominate the fermentation. Commercial yeasts have a much higher tolerance to SO2. Also don't use yeast nutrient too late in the fermentation since certain bacteria can feed on it during aging. Once you complete your fermentation you will be higher alcohol and lower pH than beer, so it is a pretty harsh environment for bacteria but you still need to watch out for some of the acetic acid and aldehyde producing bacterias/yeasts so it is important to keep some level of sulfite at all times and minimize air contact. To be in the ballpark, just plan to put about 25 to 50ppm SO2 every time you rack the wine. Good luck!

[@SnTu9743]

thanks! thats great to know. one more thing, after the fermentation is complete, is o2 an issue ? does it give off flavours like in beer?

[@TheHomeWinemakingChannel]

Yes, bigtime. After fermentation is complete, you are going to want to keep an airlock on it or it can begin to smell and taste like sherry or vinegar.

[@pilsplease7561]

Campden Tablets will also accomplish the sulphites, that's what I use since its cheap as dirt like 200 tabs for like $2.00 US.

[@kh-tu4jz]

Out of curiosity, once MLF is complete and the wine is moved into bulk aging do you have a racking schedule that you follow until bottling? Of course, if you ask 10 people that question you’ll get 10 different answers 😜 Just curious what your preference is.

[@TheHomeWinemakingChannel]

No strict schedule. I usually only rack about twice or three times. Once to get off the gross lees. Once more after MLF depending on how thick the lees and tartrates are, then once for final blending and bottling which I do on the day of bottling.

[@clearwatervalleythrift3443]

Do you do a second or third racking (for sediment) on this wine? If so how long do you wait.

[@johnpauljames8796]

You didn't mention anything previously about "Oak Chips."

[@esarty1]

Hi again, thanks for the great tip before, i am having a hard time grasping the subject of free SO2 from adding Potassium metabisulfite. I have read several guides and they all want me to to use high tech equipment like pH-meter and free SO2 measuring kit. I don't have these and they are rather expensive. My plan is as i said before use MF when the wine reaches 5 brix at first fermentation before pressing just like you did (before this i will first boil the grapes, add yeast nutrient, 1 g/L tannin and pectolase, so no SO2 is added before first fermentation). now after pressing to the carboy you tend to get a lot of bottom stuff that i like to rack away to a second carboy after 2 days. Hopefully the tannin will protect the wine beacuse the MF is still underway if i have understod it correctly? should i take the chance of raking 2 more times after that, the second one after 2 weeks of the first, and the third a month after the second like usual? after 3 months the MF should stop, if i have understod everything correctly thats when i can add my potassium metabisulfite, is it okay to add 1/4 Tsp without taking into consideration of pH and original SO2 content? I plan on aging the wine for 1 year after introducing the SO2. Sorry for the long questions and thank you for the help. :)

[@TheHomeWinemakingChannel]

I would definitely invest in a pH meter since it is one of the tools that are the most useful. You can get them on amazon for only like $10 (amzn.to/2eYgg6j). The SO2 test is kind of a pain and the window that you can work within is pretty wide, so I wouldn't worry about getting that equipment yet. If you want to get in the ballpark for cheap, you can always use the titrets kits for SO2 testing (amzn.to/2gVhfoi). Camden tablets are the tablet version of potassium metabisulfite. Potassium metabisulfite is 57% free SO2 and there are 1 million mg in a liter. So if you put 100mg of potassium metabisulfite in a liter of wine, it would give you 57ppm of free SO2. I wouldn't recommend boiling your grapes, as it will give you a cooked taste which is the same flaw that you would get if you left your wine in the trunk of your car on a hot day. If you are going to go low on the SO2, go high on the tannin and it will buy you some antioxidant protection but not as much antimicrobial. Oxidation is what will usually get you first though. You can also get more tannin from oak chips or cubes if you want once you rack off the gross lees. If you are nervous about the racking, throw 10 or 20ppm SO2 in and you should survive it without killing your ML bacteria. If you are planning on using a commercial ML bacteria, some are very SO2 tolerant, like CH35 so you really don't need to get that picky about your numbers. Hopefully that answered most of your questions!

[@esarty1]

The Home Winemaking Channel okey, that solves most of My problems but raises a last One, how do i kill of the wild yeast in the beginning? Do i use potassium metabisulfate? Thank you for all the tips. 😃

[@TheHomeWinemakingChannel]

You usually can't completely kill all the wild yeast but you can suppress them pretty hard so that your commercial yeast can take hold and dominate the fermentation. When you crush, add about 50ppm SO2. Commercial yeasts have a much higher tolerance to sulfites and will start up fine. This will also knock back any bacteria that might be hanging around in the wine

[@esarty1]

The Home Winemaking Channel okey thank you 🙂, is there any specifik reason why you used 40 ppm instead of 50 ppm at the crushing, at part one?

[@joshmills8354]

Hello, love the videos. So you mentioned adding 1/4 tsp of potassium metabisulfite when racking. So the only time you add this is in the beginning and at this stage? Also do you add anything else to age it for 8 more months? Thank you guys!

[@TheHomeWinemakingChannel]

Ideally you would monitor the free SO2 levels with a sulfite test or a Titret kit but as a ballpark, you can add 1/4tsp when you rack and also when you bottle. I usually add a little dusting before pressing which will get you through the first racking off of the gross lees and keep the SO2 low enough for malolactic fermentation to occur. After a month or two rack it again and add the 1/4tsp and any oak products. You probably won't need to rack again until bottling time. At that time, I will rack off any fine lees or bitartrate crystals, sulfite, do any final blending, and bottle it.

[@joshmills8354]

Thank you!

[@connieflores7798]

Our Pinot looks a bit cloudy now at end of 7 days of stirring grape juice w/ some uncrushed grapes. Any suggestions on how we can clear the juice or is this OK?

[@TheHomeWinemakingChannel]

That is totally normal. It will be very cloudy for the first couple weeks while the fermentation is active and things haven't settled out. When it finishes fermenting you will get a thick layer of lees on the bottom which you will have to rack off of. In about a month after things have finished fermenting it will get pretty clear. In about 4 months it should be crystal clear if things go well. Every once in a great while you will need to break out the fining agents but if you can wait at least a few months usually things clear on their own.

[@kh-tu4jz]

Out of curiosity, do you put your press run (assuming that is what will be used to top off the Carboy) through MLF as well and run the same tests on it?

[@TheHomeWinemakingChannel]

It depends how much I have. The press run in a little basket press is never that crazy vs a commercial bladder press that they might crank the pressure up on. I keep it separate when it works out conveniently but sometimes I will mix it in if I have smaller batches. I really never feel like I have too much tannin though so I have been more recently cranking the press pretty hard at the end to intentionally extract a little more on the big red wines. Whether it is separate or together I always innoculate with MLF bacteria on the reds (unless the pH is unusually high). A lot of wines, I steer clear of MLF though. Anything that you want to be fruity like a rose, most whites, or most native and hybrid grapes.

[@kh-tu4jz]

The Home Winemaking Channel thx for the insight. If the press run is separate do you test on the same cadence as the free run? ie. stir/smell during MLF, test SO2/pH/TA post-MLF and during bulk aging (at least for as long as it lasts since it is also being used to top off).

[@esarty1]

I am thinking of making Wine with malolactic bacteria, Since i can't use potassium disulphite to protect Wine, how do i protect it the best?

[@TheHomeWinemakingChannel]

Some malolactic cultures have more SO2 resistance like CH35 but your best bet is to keep it topped up in the carboy with an airlock on it. Make sure that you have adequate tannin also. You can add some powdered tannin during primary fermentation which will help prevent oxidation and also improve mouth feel and help stabilize color

[@champ123344]

do you have a written out procedure of the wine making process you've done? I'm putting together my own but jut want to make sure im not missing anything. Thanks.

[@TheHomeWinemakingChannel]

I do actually. On my website, smartwinemaking.com I have a step by step making red wine from grapes article. It is the most recent one so it will be right on the top of the home page, or you will find it under the general Winemaking tab.

[@David_Lee_33]

Hello With the wine kit came oak chips do you recommend toasting in the oven for a bit for more flavor?

[@TheHomeWinemakingChannel]

You can if you want to. Adding a heavier toast will give more caramel/toasted marshmallow character and will be a bit more aromatic where the lighter toast will be a little more grippy tannin and Woody but will still have the vanilla/coconut you can get with oak. Personally I like a medium plus to heavy toast. I am guessing the kit chips are medium toast. Most store bought reds are medium or medium plus.

[@brendalayne4612]

Do you reuse oak chips or dispose of them? Do you add Pot/Met on every rack?

[@TheHomeWinemakingChannel]

I dispose of them. Pretty much everything that can be extracted should be extracted if you leave them in for anything more than a month.

[@todwhitaker1293]

I really appreciate your videos... You have helped me a great deal. harvested and pressed my first grapes and have passed primary fermentation. Two things I would like to know your opinion on. I noticed you don't have any videos on degassing the wine... is that actually necessary? Secondly, I recall you mentioning wine some times having a sour apple taste... I don't recall any of your videos addressing how to rid the wine of that flavor??? Thanks again for taking the time to make these videos.Tod

[@TheHomeWinemakingChannel]

Thanks To! Degassing is common on the kits because they bottle so early but if you are letting the wine mature for 6 months or more in a carboy and through a few rackings, you really shouldn't have any gas left. If you do degas, I would suggest something like a vacuum brake bleeder so you don't introduce a lot of oxygen. To reduce the sour apple, you can either sweeten the wine or put it through malolactic fermentation (mlf). To do mlf, keep your sulfites low during during primary fermentation and get an airlock on it right after pressing. There should be be wild ML bacteria on the grapes but to be sure you can buy freeze dried bacteria like CH35 and sprinkle it in.

[@utube321piotr]

Great video series. I am in the middle of making my current batch of red. The en.wikipedia.org/wiki/Malolactic_fermentation appears to be the key in "finishing" the wine and removing the often unpleasant taste of sourness. My investigation into the subject reveals that if you wish to make your wine on the sweet side (like I do) you must monitor the maloactic fermentation very closely (daily) to stop in at the right time w/ potassium, since this bacteria will relish in the extra sugar and start to ruin the smell and wine taste as a byproduct. I found an interesting piece on the subject written by a lady in polish who is a graduate in wine making science from (Diplome National d'Oenologue Universite Montpellier I) wino.org.pl/old/frames/fjm-aga.htm I believe one can google to translate. One suggestion from an engineer is NOT to use descriptives such as 1/4 tbsp, but instead use grams, which are far more precise than the kitchen utensils. Thanks

[@clearwatervalleythrift3443]

What temperature do you store after your initial racking?

[@TheHomeWinemakingChannel]

If the fermentation is complete, cool and stable is best. If you are doing malolactic fermentation you will need to stay above about 60F until that completes, then 50-65F is a pretty good place to be. A little warmer isn't a big deal but it will age quicker and less controllably.

[@blairjolley]

Thanks for the video! Enjoyed it.

[@TheHomeWinemakingChannel]

Thanks! Appreciate the feedback

[@BusyBeaver22]

Awesome. Very informative

[@penchansothyrea6460]

Can you describe about how to use yeast for 100 kilograms of grape

[@CoolStuffGuysLike]

It would be the same as any other amount. I use 5-8 grams per 100lbs. Hydrate in water and gradually add must to the hydrated yeast. Make sure it is bubbling good and within less than 10 degrees F of your must. Pour on top and don't mix in until you see bubbling activity. Usually in about 12 hours you will see grapes swelling up and bubbling. Then you can punch down to mix it up and continue your punch down routine two or three times a day to keep the cap wet.

[@cavitalper1266]

Niçin damacanaya bir şişe şarap koydun

[@christophersweigart7007]

Could you make a post on all the equipment needed? Looking to get into winemaking

[@TheHomeWinemakingChannel]

I have a couple videos that should help get you started. This one goes through what is needed to make wine from grapes; kzbin.info/www/bejne/mYjOmIN5hs2JoMU and this one is a more basic equipment for beginners; kzbin.info/www/bejne/aZPLk5iigsyqZ5I . Let me know if those help!

[@mattlehnardt8035]

and he makes love also very efficiently according to the numbers and calculations.

[@jacobjohn971]

Can wine be fermented above 85 F , will this be a problem ??

[@TheHomeWinemakingChannel]

Yes. Red wines fermented with the skins are commonly fermented up to the high 80s. I generally let mine go a little hot then try to cool them to the mid to low 70s about half way through the fermentation. You will lose a little fruit aroma by allowing it to warm up that much but gain a little complexity.

[@AlexM3478]

I think it would be a good idea to leave some oak in the carboy for 8 months since it's clearing and aging, and oak is good for aging. Wine doesn't breath in a carboy like in a barrel but I think oak would still be good in there.

[@TheHomeWinemakingChannel]

Yeah I will occasionally leave the oak for the long term but I make sure I have some more lightly oaked wines to blend with if things get too oak dominant. The tannin in the oak will definitely make the wine more age worthy but they can also hide the grape character if you over do it. I have found that there is a huge variation between oak suppliers and styles. Good oak cubes will impart a ton of flavor while cheap oak chips will hardly be noticeable. The toast level can make a big difference too. Heavy toast will taste and smell very smoky with a silky mouth feel while light toast will be more aggressive and tannic.

[@AndreiBerechet]

So do you add new oak in the new carboy or fetch the other one?

[@JasonAlexzander1q47]

Going to need you to make me 150 gallons a year

[@SmurfBluez]

that is more than a taste lol

[@deepaksoni4999]

👍🇮🇳

[@omercan71]

I'll come back after I've attained my PhD in Mathematics

[@variancewithin]

nah. you dont need very high level maths. being a generalist should be fine.

[@mattlehnardt8035]

the whitest wine making on the internet