Wine making 101: Are you bottling it too early? Knowing when to bottle your wine!
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- Опубликовано: 6 авг 2024
- Knowing when to bottle your wine is a big issue in wine making. You don't want to bottle the wine too early as this will have an adverse effect upon the wine.
There are five tests you can carry out to check that your wine is ready to bottle.
0:00 Intro
0:21 The five tests before bottling
1:18 Fermentation
2:12 Flocculation
5:40 Clarity
7:55 CO2 Levels
10:28 Taste Test
↓↓↓↓↓ “SHOW MORE” ↓↓↓↓↓
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We are James, Dee & baby Ron, a family who run a smallholding on a small island of Eday, Orkney, UK. Eday is a beautiful island based off the North coast of Scotland, UK and is gnarled and battered by the strong waves and winds of the North Sea.
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As a newer wine maker, I learned a lot from this video. I have vigorously stirred & shaken my wines but will try having more patience with further batches as I want the best wine I can naturally make. You mention something Ive not heard of before, adding body to a wine before it's bottled. I hope you have a video as I am binge watching them on this snowy cold spring day. Thanks James and hope you and family are doing well.
thank you , im ready to bottle my first ever wine making ,dandilion ,15% it tastes great dry ,but i want a few sweet bottles , thank you so much
I'd made some fig wine and when I say it was the foggiest. And a year later it was the most perfect clear purple 💜
nicely done. As a first timer, your floccluation was wonderful, I learned a lot!
Thank you. I was not sure if the bottles would break. Thank you! I now know I am ready for the flash light test .
Great Video!, once again keep on doing this, we all appreciate it too much.
I do degass a little but i refuse to use any chemicals the only thing i've used in the last 4 years was and is egg whites
Thank you for posting this truly helpful video.❤
You get a big thumbs up from me just for Flocculating so well lol
Another entertaining and informative video. Regarding CO2 in the wine. There is a third method you can use to check if the wine has yet to release its CO2 and that is if you can near fill your sampling cylinder and plug it with a cork or undrilled bung and then shake the cylinder for a few seconds. Release the cork and if you hear a "pop" then the wine is full of CO2. If there is no popping sound when you release the bung you are home and dry... or home and sweet.
My preferred method here because I'm too cheap to buy a meter.
How to release co2 out of wine?
I just let time do it
Very good explanation, thanks.
Great video. Lots of info there.
Very useful...thank you
Lol I love this new word I never heard before, excellent tip, I am now going to flocculate, immediately.
interesting video. thanks.
CO2 degassing I do but I do it with vacuum. A brake bleeder (dedicated for this purpose) works well. For the more mechanically inclined an old refrigerator compressor can be modified to perform this function, or a $100 AC tech vacuum pump can be purchased.
saya sangat suka tutorialnya. terima kasih atas penjelasan keren nya..
Hi there I just bought a 7 day 5 gallon wine kit , my question is that should I leave it longer in my fermenting bucket cheers buddy
I loved finding your channel as so many of the other videos I've seen take unnecessary and even detrimental shortcuts compared to you. I have no interest in adding oxygen to my wine to get the bubbles out, etc. Will enjoy finding out how to add more body to my wines in your next video (very clever tactic by the way!). : - D
Thank you ! I've never degassed or used fining agents . Time'll do it for you .
Will time let the co2 diffuse so it won’t explode when I open it? One of my wines just exploded because I apparently bottled it too soon.
I only realy use irish sea moss as a fining agent just because its plant based and easily foregable and removed before it goes into the fermenter.
All me wine is brown.
Would like to see a video on slow or stopped ferment.
Made notes 😁. Made more Carrot wine, Very Berry (tea bags) wine, Rhubarb and ginger (from the farm and tesco's) wine and Pineapple from tesco's wine. 😜🍷
Carrot wine sounds weird
I’ve made a damson wine. My hydrometer reading says it’s ready to bottle. Do I need to add a Campden tablet before bottling?
Also, have you ever heard of using banana skins to clear a wine? I heard it a few weeks ago from someone at work but never seen it mentioned by anyone else?
Good information and good presentation. Do you have a list of natural yeast nutrients,. I know you have previously used marmite
Thank you! I don't have a list to hand, but anything high in B1 are good, sage works well, but the best natural nutrient is marmite
I'm new to this, but based on my hydrometer reading, there's still plenty sugar left, but fermentation appears to be done like 2 weeks ago. It smells really strong and I think it's about 17%
It’s most likely because your yeast has an alcohol tolerance around 17% and cannot produce a higher percentage than that before dying due to alcohol concentration
@@brendancrimmins2734 can you do another fermation
What number r u looking for when using a hydrometer to make sure it's on point.
I would love to let my wine age out naturally, but I travel to warm weather over our north American winter months, so I do degas. I fill my car boys 5/8 full then carefully use a plastic whip to when Degassing I’m careful not to boil it over , so this method may not be great for the wine, but while the degassing of the CO2 should help keep the Oxygen out ?? I continuously fill while degassing after my carboy is 5/8 full ? Help! time to take my wine south 🤔
Great information. Def. have bottled blackberry wine too early and had quite a fountain when I opened it 4 months later. Super carbonated and delicious but a possible bottle bomb in the making had I not opened it.
That happened to my latest batch. I had 2 bottles explode on me! I am trying to find information on what to do about all the other bottles before they blow!
@@sleeptalker6646 2bottles explode 😱 hope you are well
so where do they go after they have floculated?
so all the sediment just disappears? or flocculates out rather? and then you rack it and bottle it?
My mead tasts real yeasty will time fix this or what it just tastes like a homemade wine 😞
How do l make a good quality non alcoholic wine knowing that some people do not drink alcohol? any help?
Make a nice elderflower cordial....lovely stuff
floculating will no t be permitted during the pandemic
Ohh it's a bit yeasty 🤪
I have a problem I hope you can help me with. I made a batch of blackberry wine. I back sweetened it and once I got it to my preferred sweetness, I bottled it. Apparently a party started in the bottles because 2 so far have exploded on me!! What should I do with the other 25? Yes, 25! Should I try to put the wine back into the carboy for a while? I would rather not add any additives because I am very sensitive to them.
Drink ‘em quick!
I hope all were saved! I would have put it all into jugs with airlocks to let the party finish. Would love to hear if you found a different method tho.
Well, I'm late to the party - but I would have tried heating them to 140 degrees to kill off the yeast (depending on the yeast strain, you might get by with 120 degrees) - try one bottle - if it doesn't bust - do the rest ... I'm not very good at wine making, I just dabble with some fruit juices and bread yeast - But I heat my wine to 160 degrees before bottling to kill the yeast and any other contaminates - I also add potassium sorbate (1/2 tsp/gal) - though I doubt it's necessary after 'pasteurizing'
Doesn't seem to hurt the wine - imo - but I don't have a very discerning palate.
I just had a one bottle of four grape wines I made explode. The other three, I moved outside to my deck where it is currently freezing. They are airtight. I don’t feel it is safe to open them. But I don’t know what to do….. cook them on the stove to diffuse the gas? Let them get cold outside? Will anything work to make them safe to open or are they to be thrown in the trash?
@@Theoriginalyogamermaid my husband took them outside and slowly used a corkscrew to relieve the pressure and let the wine spew out. Sadly, most of it was a waste. I am sorry you're experiencing it too. It's disappointing. If you are able to salvage any, I would put it back into a carboy with an airlock and give it more time to ferment.
Man, you are not SNL material. Must you have your face one centimeter from the camera