One reason extra air left in the bottle neck is because liquid doesn't compress but air does. If you think about compressing an corks worth of air into that quarter of inch worth of space, that must be under a lot of pressure. If you don't leave enough air, you run the risk or corks trying to pop up or even exploding bottles. My hydraulics teacher used to tell a tale about how the father of hydraulics noticed this law of physics when trying to have a wine bottle over filled and it burst. I would leave a little more room for the air to compress and keep corks snug. Good helpful videos. Cheers.
Greetings Hairy Jon from Maryland! Thanks for being the inspiration for me doing my first batch of homemade blackberry wine! We planted blackberries a couple years ago and they are going nuts this year, so I have a ton of blackberries and realized I have to make wine after watching your videos. I just transferred to secondary and she looks absolutely gorgeous. I can't wait. Thanks again!
Thank you for the message Carl. I'm so glad i have helped you make your first ever home made wine. Blackberry wine is the nicest i have made so far, so i'm sure you will enjoy the "fruits" of your labour :) Please keep me updated. I would love to see how your wine is coming along! Hairy Jon.
I love how easy he makes it all look. Normally after I've finished trying to bottle my wine my kitchen looks like the aftermath of some sort of slasher film, tubes flying off in all directions, gravity deciding to take a day off from delivering it's normal reliable service, things, which under normal circumstances would hold in place until long after the Earth is consumed in a fiery death during the deaththrows of the Sun will suddenly decide - Not today Jack! More wine on me than in any sort of container and the rest on the floor, fridge, walls, in places there's no possible way it could ever get to, but it does. The air is blue as my vocabulary takes on a decidedly 'spicy' turn so it's a good job the end result is worth it! It's definitely a love/hate thing for me!
Cloudiness in wine has nothing to do with keeping things sterile and everything to do with the natural pectin content in the fruit. Not sure about blackberry (your wine) pectin content, but my red grape wine turned out hazy despite using two different clarifiers (Bentonite and Caesinate) and keeping everything super sterile from the start. Just to experiment, I took out some sludgy wine from the bottom, mixed in a little Pectinase and kept it in my growler and the top began to clear out in under a week's time. Clearly Pectin was the culprit here. So going forward, I'm going to be adding Pectinase before the initial crushing of fruit itself to pre-empt this issue.
Hello, editing as you've already given a full explanation below. Should have read comments first. Thanks for the help already provided :) You see "contains sulphites" on almost every bottle of bought wine and they affect some people apparently so would be nice to avoid. Have all batches turned out ok? Any long term stored bottles turned vinegary at all? Thanks.
Either use a stabilizer (e.g. campden tablets) to kill the yeast and halt the fermentation, or store it somewhere cold like a cellar, fridge or garage. Happy Brewing!
Hi David, the bubbling slows down, because the sugar is slowly being eaten by the yeast. Unless the bubbling completely stops, I wouldn't worry much. The wine can be saved if bubbling stops too. Keep an eye on it. Did you add the same amount of sugar and fruit?
Google has given me the impression that bottling without campden tablets means spoilage is inevitable. You've generally had good success just keeping things clean?
Hi Richard, campden tablets are used to kill the yeast so that the wine stops fermenting. This can have an affect on the wine taste, so there are ways around it. Many people use campden tablets, so feel free to use that method. I personally like to store my wine below 5 degree C in a fridge, cellar or garage. This way the yeast either dies or becomes inactive and it has no impact on the taste. Hope this helped! Happy Brewing!!
@@michealnash753 As long as the fruit/berries are safe to eat and contain a good amount of natural sugar, it should work well. Let me know how it goes. Happy Brewing!!
Hi Christopher, welcome to the brewing world :) You are correct, I was confused about campden tablets when i first started brewing too. I explain in some earlier brewing videos that i like to keep my brewing as organic as possible. My local home brew shop told me that it is not necessary to add any campden tablets, pectic enzymes etc. He just stressed that i should make sure everything is sterile at the start of any brewing attempt. I use a sterilising fluid at the start of every brewing attempt, but thats it, and the wine comes out great. Adding campden tablets to the wine/must before adding your chosen yeast can decrease the chances of your brew turning into vinegar (by killing off any wild yeasts present), but it can also adversely affect the flavour of your wine. Everyone has their preference though, I hope my input helps you. Happy Brewing!
Campden should always be used....it will flare off completely, providing you don't go over the recommended amount. The issues with campden seem to be from adding it into the bottles as a stabilizer, and anti-oxidant...residual amounts will be in there, usually this is not a problem if you decant the wine beforehand. You need to give the campden 24 hours to sterilize the must, and flare off, a thorough rousing should be done as well before adding the yeast, just to make sure no residual sulfites remain that may inhibit the yeast growth.
Thanks hairy, can i use egg white for fining the wines is there any hazardous in it? Please help I'm a very new in this brewers field i wanna make some good wine and know in depth.
Hi Reaverman, the corks i bought (and used) are pre sterilized in a silicone solution. They do not require boiling. Not sure if they are too deep? They seem to function just fine :)
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One reason extra air left in the bottle neck is because liquid doesn't compress but air does. If you think about compressing an corks worth of air into that quarter of inch worth of space, that must be under a lot of pressure. If you don't leave enough air, you run the risk or corks trying to pop up or even exploding bottles. My hydraulics teacher used to tell a tale about how the father of hydraulics noticed this law of physics when trying to have a wine bottle over filled and it burst. I would leave a little more room for the air to compress and keep corks snug. Good helpful videos. Cheers.
Greetings Hairy Jon from Maryland! Thanks for being the inspiration for me doing my first batch of homemade blackberry wine! We planted blackberries a couple years ago and they are going nuts this year, so I have a ton of blackberries and realized I have to make wine after watching your videos. I just transferred to secondary and she looks absolutely gorgeous. I can't wait. Thanks again!
Thank you for the message Carl. I'm so glad i have helped you make your first ever home made wine.
Blackberry wine is the nicest i have made so far, so i'm sure you will enjoy the "fruits" of your labour :)
Please keep me updated. I would love to see how your wine is coming along!
Hairy Jon.
I love how easy he makes it all look. Normally after I've finished trying to bottle my wine my kitchen looks like the aftermath of some sort of slasher film, tubes flying off in all directions, gravity deciding to take a day off from delivering it's normal reliable service, things, which under normal circumstances would hold in place until long after the Earth is consumed in a fiery death during the deaththrows of the Sun will suddenly decide - Not today Jack! More wine on me than in any sort of container and the rest on the floor, fridge, walls, in places there's no possible way it could ever get to, but it does. The air is blue as my vocabulary takes on a decidedly 'spicy' turn so it's a good job the end result is worth it! It's definitely a love/hate thing for me!
Hi Billy, i can assure you that i make plenty of mess too :D I usually clean it up and curse off camera!
It's all part of the fun.
Happy Brewing!!
@@hairyjon6882 Ha ha ha, relieved to hear I'm not the only one then! ;-) Great video's and I didn't know that about Camden tablets!
I enjoyed several of your videos. I appreciate your played back style.
Subbed :-)
good and beautifully packed
Thank You, Dee :)
Cloudiness in wine has nothing to do with keeping things sterile and everything to do with the natural pectin content in the fruit. Not sure about blackberry (your wine) pectin content, but my red grape wine turned out hazy despite using two different clarifiers (Bentonite and Caesinate) and keeping everything super sterile from the start. Just to experiment, I took out some sludgy wine from the bottom, mixed in a little Pectinase and kept it in my growler and the top began to clear out in under a week's time. Clearly Pectin was the culprit here. So going forward, I'm going to be adding Pectinase before the initial crushing of fruit itself to pre-empt this issue.
Did you do anything to stop fermintation before bottling?
Hairy Jon, was that 2 types of sugar i saw going in ?
Hello, editing as you've already given a full explanation below. Should have read comments first. Thanks for the help already provided :) You see "contains sulphites" on almost every bottle of bought wine and they affect some people apparently so would be nice to avoid. Have all batches turned out ok? Any long term stored bottles turned vinegary at all? Thanks.
Hi Jon thanks for this.
Just one question. How long should I leave the blackberry wine in secondary fermentation before bottling?
Thanks again.
Andy
Do you half to use a stabilizer to stop the yeast when finish bottling or is it ok to not use the stabilizer
Either use a stabilizer (e.g. campden tablets) to kill the yeast and halt the fermentation, or store it somewhere cold like a cellar, fridge or garage.
Happy Brewing!
Hi John, have you ever aged your wine in wood? Would this wine benefit from ageing in wood before bottling?
Hi Andrew, I have never tried but it sounds very interesting. Thanks!
Can I use wooden hammer to cork wine bottles as corker are not easily available in India?
Hmm quite easily available on Amazon actually.
Wouldn't a hairdryer have done the bottle toppers theyre like battery re wraps the hair dryer will shrink wrap them on
I don't believe a hair dryer can generate enough heat. I think you either need a heat gun or the boiling water method.
Happy Brewing!!
Hi john, I put my wine in the Demi John on August 29th, but already it’s only bubbling less than one a minute, do you no why this is, please.
Hi David, the bubbling slows down, because the sugar is slowly being eaten by the yeast. Unless the bubbling completely stops, I wouldn't worry much. The wine can be saved if bubbling stops too.
Keep an eye on it. Did you add the same amount of sugar and fruit?
top job
where do you store the wine for 3-4 months?
Hi, apologies for the delayed reply! I usually store wine in a cooler in my garage or in the fridge.
Happy Brewing!
Thank you
Google has given me the impression that bottling without campden tablets means spoilage is inevitable. You've generally had good success just keeping things clean?
Hi Richard, campden tablets are used to kill the yeast so that the wine stops fermenting. This can have an affect on the wine taste, so there are ways around it.
Many people use campden tablets, so feel free to use that method.
I personally like to store my wine below 5 degree C in a fridge, cellar or garage. This way the yeast either dies or becomes inactive and it has no impact on the taste.
Hope this helped!
Happy Brewing!!
Can we start our wine buisness like this? Using special berries?
I don't see why not? What are these "special berries" you speak of??
@@hairyjon6882 umm say for example berries grown locally on the foot hills of the Himalayas , they're neither blue or black berries very unique
@@michealnash753 As long as the fruit/berries are safe to eat and contain a good amount of natural sugar, it should work well.
Let me know how it goes.
Happy Brewing!!
@@hairyjon6882 ofcourse thankss😊😊! , il give you updates on how it goes
Hi I'm new to wine making and notice you don't mention using camden tablets or wine finings - is there any reason or have I missed something ?
Hi Christopher, welcome to the brewing world :)
You are correct, I was confused about campden tablets when i first started brewing too.
I explain in some earlier brewing videos that i like to keep my brewing as organic as possible. My local home brew shop told me that it is not necessary to add any campden tablets, pectic enzymes etc. He just stressed that i should make sure everything is sterile at the start of any brewing attempt.
I use a sterilising fluid at the start of every brewing attempt, but thats it, and the wine comes out great.
Adding campden tablets to the wine/must before adding your chosen yeast can decrease the chances of your brew turning into vinegar (by killing off any wild yeasts present), but it can also adversely affect the flavour of your wine.
Everyone has their preference though, I hope my input helps you.
Happy Brewing!
Campden should always be used....it will flare off completely, providing you don't go over the recommended amount. The issues with campden seem to be from adding it into the bottles as a stabilizer, and anti-oxidant...residual amounts will be in there, usually this is not a problem if you decant the wine beforehand. You need to give the campden 24 hours to sterilize the must, and flare off, a thorough rousing should be done as well before adding the yeast, just to make sure no residual sulfites remain that may inhibit the yeast growth.
Hairy are these corks re-usable means Could we bottle 🍾 with them again?
Hi Mahesh, I'm afraid the corks i used were not re-usable. There may be types which are though?
Happy Brewing!!
Thanks hairy, can i use egg white for fining the wines is there any hazardous in it? Please help I'm a very new in this brewers field i wanna make some good wine and know in depth.
Aren't the corks a little too deep, and did you sterilize (boiling water) the corks?
Hi Reaverman, the corks i bought (and used) are pre sterilized in a silicone solution. They do not require boiling.
Not sure if they are too deep? They seem to function just fine :)
Hairy Jon Cheers mate
meant deep, as in below the lip of the bottle. But it's not a drama if you put a seal over it,
What size are the corks #8 ?