You're so amazing, I love the way you explain things, heck, I even love the way you talk, it's so.. I don't know how to describe it.. down to earth I suppose
Château Okay ! love the name, I've had some delicious home-brewed wines. in so many countries, and I find it way better than industrial branded wines. One, gentleman, named his wine, Château Banana, I asked him why?, he said, his friends go banana when they taste his wine because they can't believe it is home-brewed.
Usually you could add ML bacteria to your red wine when the fermentation is over. You add the ML bacteria to your fermented wine after the grape marc is pressed. It is very important that you don’t add sulfur dioxide to your fresh wine since Ml bacteria only works when the free sulfur levels are under 30ppm=30mg/l When ML fermentation is over about in a week or 2 (you know its ended when theres no more CO2 produced) you rack your wine from lees and add sulfur dioxide and set the free sulfur level to your desired level depending on your wine type. In white wines you add ML bacteria to your wine after the fermentation is over and is racked from the lees. ML fermentation (sometimes) could happen naturally at any time if Ml bacteria is present in your wine and the free sulfur dioxide level is under 30ppm (although you shouldn’t keep your sulfur dioxide level low just because you are waiting for ML fermentation to happen naturally. Sulfur protects your wine from oxidation and is very important that you adjust the sulfur level on a regular basis. You can do ML fermentation but it is not necessarily important to put your wine through this process and risk oxidation If the ph level in your wine is low like 3-3,3 it means that your wine is very acidic and ML could higher your ph since malic acid transforms to lactic acid which is a weaker acid but the ph level shouldn’t exceed 3,5-3,6 since higher ph level compromises wine stabilty. You can add all kinds of things to your wine but it doesn’t mean you should. Many wineries are going back to the old fashioned ways because they realise that the best wines are made with natural methods and not by poking your wine with all kinds of stuff and machines. Hope this helps love and kisses from Hungary
Could you do a series on some other kind of fermented food or drink like I don't know... ginger ale or something like that? I just love how you explain and show stuff -- it makes it so much more sensible and enjoyable!
This is amazing and I like how you have set your expectation level for the outcome of your experiment. My suggestion for the name of the wine is: "presque bon vin" Cheers, David
What a challenge! Really enjoyed these series. Now I am wondering how on earth my father without having these equipments and detailed information about the whole process made such great wine at home.
I think you do not need to add any yeast or bacteria, since they are present on/in grapes. It is less predictable process, but you get better product in my opinion, since there is higher microbial diversity and more complex taste can develop. In my country local wine makers dont add any yeast because grape juice gets infected in wine cellar (from last years wine and from cellar walls), but comercial wine makers add yeast to get more consistent product (they cant sell wine that is a bit different every year because of changes in bacterial comunity, temperatures at the time of production,...) I think wine production is very complicated science :) I hope your wine tasted good!
3:19 Wyeast is a Hood River, Oregon, US company. Hood River the city is named after Hood River the river that is named after the Mt. Hood watershed. The name Wyeast is a pun on the Native Multnomah Tribe name for Mt. Hood "Wy'east".
Just a reminder. There are stains of cultured yeast that will feed on malic acid. However, this is not the same as malolactic fermentation because the yeast is not converting the malic acid to lactic acid like bacteria cultures would. The yeast just convert some of the malic acid to CO2 I believe. But using acid reducing yeast cultures is a good alternative to MLF if you want the more rounded acidity without the added butter
That's how biology should be taught! Like the drawing of the fermentation with the little monsters. He explained what happens during that process in a few seconds! And even if he had to teach it and go into detail, I think Alex would be an amazing teacher that taught stuff in a way people would understand it!
Alex, The next time that you make wine, here's a trick that I learned from my grandfather who learned how to make wine during prohibition: Use the unpressed lees to make a "Second Wine". Simply add an amount of clean filtered water equal to around twice the amount of lees, and enough granulated sugar to bring the specific gravity up to 24 to 28 Brix, and adjust the acid as before. Put it back into the fermenter, and let it run through another alcoholic fermentation. After this second fermentation, DEFINITELY *DO* press the lees (you'll WANT the extra astringency), and then continue as with your original batch of wine. While this second wine (sometimes called a "False Wine") will be quite a bit lighter in both flavor and color than the original (sometimes approaching a rose'), it will still (most likely) be quite enjoyable - and (except for the cost of the sugar) it's free!. Good Luck!
I’m in a country that dose not allowed any kind of alcohol what so ever and this is helped me a-lot, but i’m having problems with making the wine clear can you explain more how can i get a clear wine. You must know i’m using the most basic tools for this wine making
The ancients used naturally occurring sulfite found in foods and produced in the fermentation process... so a lot of luck and skill in finding that balance... I wonder what risk there is in attempting it without added sulfite? I need to try to make Grandma's Dandelion wine. This site explains naturally occurring sulfite -- agris.fao.org/agris-search/search.do?recordID=KR2001000393
Hi Alex , I am from India , I made wine at my home , I observed wine is tasty but parameter observed as below Al % - 5 % Brix - 10 Specific gravity - 40 and Ph - 3.9 Now wine age is 25 days , please let me know how to improve wine quality ..
Hi Alex, I'd like to know where can I buy a pliable liquid container like yours or maybe something similar that would works. Your videos were really helpful in establishing what I need for my fermentation projects, although I'm more interested in making mead and apple cider. Thanks!
Could you please explain why it is necessary to wait for 2 months after each racking? Many wine kits allow bottling after about 1 month to 6 weeks (primary & secondary fermentation and then clarification). Thanks.
May I ask why we need to remove the grape from the wine? Can't we just kept it inside? The other question is that can we put it longer in the container with the grape?
When you are splashing the wine around when transfering to secondary, you are badly oxydicing it.... I have been making homebrew beer a couple of years now, and even the smallest introduction of oxygen is oxydicing it. I have had beer which has only been sitting in one fermenting bucket without beeing moved get oxidiced after tapping to bottles. After 2 weeks it was purple and tasted like wet cardboard. When i see you splashing around and mixing the wine when fermentimg it makes me cringe so bad. Just leave it alone. Give it plenty of oxygen by shaking before fermentation and let it sit. When transfering to secondary, use a hose and as litle movement as posible to lessen the introduction of oxygen. Love your videos anyhow, just wanted to tell you how I experienced oxydation the hard way.
I enjoyed this series, but so many things made me cringe just a little. Really looking forward to the tasting to see how it came out. I remember doing things like this back when I started brewing. Sometimes you're lucky...Sometimes not.
so you reccomend using a randonm baking yeast for simplicity for alcoholic fermentation, even though really good strains of yeasts for wine making are really easy to get on at any well sorted online bookstore that are ... really not much more expensive, than the baking yeast... and then reccomend selected lacto bacreria strains (which is a real good idea, I don't question, but why didn't you get a yeast .. . get it? ) ... I'm sorry, I love your videos, I love, that you are doing this experiment, but I'm still not over your decision to use a baking yeast.
My alcoholic fermentation stopped at day 6.. I have strained all grapes from my wine juice. Now what? Do I have to stir my wine daily, likhe i was doing it on alcoholic fermentation or shall I just keep it at dark place and let it be there?
Wow. Didn't realize how old these videos are.. If the metabisulphite is added to the mash, doesn't it kill all fungi and bacteria? How did your malolactic fermentation take plece then?
@mckonok 0 seconds ago @Alex, I did not use (was not available) Potassium Metabisulphite at the beginning, but now I want to use it during racking. How much I need to use Metabisulphite, as I didn't use at beginning. can you share the calculation?
The vessel you used for malolactic fermentation isn't suited for anything other than water. Acids, alcohol etc. will slowly dissolve the vessel and will stay in your wine. Use food safe fermenting vessels, made from stainless steel or food safe plastic next time :)
Salut Alex, Why do I need this complicated calculation for the sulfides? Isn’t it just enough, to say, that I need 50mg/L? Or 150mg/L...And I hope, you meant 1.050”m”g and not grams 😅
As he mentioned the sulfites are to prevent yeast and bacteria growth in the wine. It's insurance for all that hard work and patience that it won't spoil. And the concentrations are very very low. Do you eat dried fruit? It's loaded with sulfites and is necessary for the preservation of the fruit. If you must have sulfite free wine, go buy a bottle from the store. Organic wine refers to how the grapes are grown, the wine doesn't have to be sulfite free to be organic.
Hey in these wine vids you keep saying how careful you are being so you don’t turn it into vinegar.......... I would love to see you make some vinegar, apple cider maybe?
J'arrive pas a comprendre si tu es basé en France ou pas. Comment tu te procure tous ces produits français pour si peu cher a l'autre cote de l'atlantique ?
Suggested name: DIWine
+Jen Muller bold...
and sold.
Wow that's creative
F
Slow clap! Legendary!
You're so amazing, I love the way you explain things, heck, I even love the way you talk, it's so.. I don't know how to describe it.. down to earth I suppose
Thaaank you.
No offense
More like
Thank hue
I am watching exactly one year later 1 July 2018.
I am REALLY impressed with your dedication and all the time you took to produce this series.
Château Okay ! love the name, I've had some delicious home-brewed wines. in so many countries, and I find it way better than industrial branded wines. One, gentleman, named his wine, Château Banana, I asked him why?, he said, his friends go banana when they taste his wine because they can't believe it is home-brewed.
Ohhhh...I CAN'T WAIT! But I guess I'll have to. Excited. Thank you for putting in all the work Alex.
Usually you could add ML bacteria to your red wine when the fermentation is over.
You add the ML bacteria to your fermented wine after the grape marc is pressed.
It is very important that you don’t add sulfur dioxide to your fresh wine since Ml bacteria only works when the free sulfur levels are under 30ppm=30mg/l
When ML fermentation is over about in a week or 2 (you know its ended when theres no more CO2 produced) you rack your wine from lees and add sulfur dioxide and set the free sulfur level to your desired level depending on your wine type.
In white wines you add ML bacteria to your wine after the fermentation is over and is racked from the lees.
ML fermentation (sometimes) could happen naturally at any time if Ml bacteria is present in your wine and the free sulfur dioxide level is under 30ppm (although you shouldn’t keep your sulfur dioxide level low just because you are waiting for ML fermentation to happen naturally. Sulfur protects your wine from oxidation and is very important that you adjust the sulfur level on a regular basis.
You can do ML fermentation but it is not necessarily important to put your wine through this process and risk oxidation
If the ph level in your wine is low like 3-3,3 it means that your wine is very acidic and ML could higher your ph since malic acid transforms to lactic acid which is a weaker acid but the ph level shouldn’t exceed 3,5-3,6 since higher ph level compromises wine stabilty.
You can add all kinds of things to your wine but it doesn’t mean you should.
Many wineries are going back to the old fashioned ways because they realise that the best wines are made with natural methods and not by poking your wine with all kinds of stuff and machines.
Hope this helps love and kisses from Hungary
These series are great! Best part of the channel.
In Australia, wine is cheaper than grapes lol.
Ikr $14 for grapes and $6 bottle of wine😤🙄
Probably because wine breweries dont want people to make wine at home.
Very excited to see this series continue, hoping to build the courage to try this myself. Thank you for posting!
Great breakdown of how wine is made! makes people realise how much effort goes into wine !
Could you do a series on some other kind of fermented food or drink like I don't know... ginger ale or something like that? I just love how you explain and show stuff -- it makes it so much more sensible and enjoyable!
Best tutorial I've seen for what I need. Thanks 👍
Great commitment to the whole process Alex, cheers! I wish my biochem teacher taught like you, I'd love the subject
+Rucha I am your new teacher guys. Now get out your forks and knives.
One of the best videos I've seen on RUclips.
Ok.....what ever you do....everything you do.....I find it hilarious.....keep cooking .....!!!!!! If only so we have the pleasure of watching .😘
I found your channel through your Diresta collaboration. Love the videos. I'm former engineer turned chef myself. Keep up the good work!
I love those kind of videos :D can you do one for making cheese or curing meats? :) keep up the great work!
Marcel brothers Green just did a video on curing meats, would be cool to see Alex do one too though
alex did one on dried meat
true, but dry aging and curing isnt quite the same :)
yess cheese !
'tain Alex, tu dechiiiiiiires! Franchement, quel boulot de malade! La persistence, la recherche, et la determination qu'il te faut, chapeau :D Merci!
This is amazing and I like how you have set your expectation level for the outcome of your experiment. My suggestion for the name of the wine is: "presque bon vin" Cheers, David
What a challenge! Really enjoyed these series. Now I am wondering how on earth my father without having these equipments and detailed information about the whole process made such great wine at home.
A great chef with scientific and mechanical knowledge - very hot! 🍷
I think you do not need to add any yeast or bacteria, since they are present on/in grapes. It is less predictable process, but you get better product in my opinion, since there is higher microbial diversity and more complex taste can develop. In my country local wine makers dont add any yeast because grape juice gets infected in wine cellar (from last years wine and from cellar walls), but comercial wine makers add yeast to get more consistent product (they cant sell wine that is a bit different every year because of changes in bacterial comunity, temperatures at the time of production,...)
I think wine production is very complicated science :) I hope your wine tasted good!
3:19 Wyeast is a Hood River, Oregon, US company. Hood River the city is named after Hood River the river that is named after the Mt. Hood watershed. The name Wyeast is a pun on the Native Multnomah Tribe name for Mt. Hood "Wy'east".
Just a reminder. There are stains of cultured yeast that will feed on malic acid. However, this is not the same as malolactic fermentation because the yeast is not converting the malic acid to lactic acid like bacteria cultures would. The yeast just convert some of the malic acid to CO2 I believe. But using acid reducing yeast cultures is a good alternative to MLF if you want the more rounded acidity without the added butter
'OK wine' , love it :)
That's how biology should be taught! Like the drawing of the fermentation with the little monsters. He explained what happens during that process in a few seconds! And even if he had to teach it and go into detail, I think Alex would be an amazing teacher that taught stuff in a way people would understand it!
Awesome vid. -TEXAS
I'd like to see more videos like this. You should do a video on homemade cheese and another on homemade deli meat.
Alex,
The next time that you make wine, here's a trick that I learned from my grandfather who learned how to make wine during prohibition: Use the unpressed lees to make a "Second Wine". Simply add an amount of clean filtered water equal to around twice the amount of lees, and enough granulated sugar to bring the specific gravity up to 24 to 28 Brix, and adjust the acid as before. Put it back into the fermenter, and let it run through another alcoholic fermentation. After this second fermentation, DEFINITELY *DO* press the lees (you'll WANT the extra astringency), and then continue as with your original batch of wine. While this second wine (sometimes called a "False Wine") will be quite a bit lighter in both flavor and color than the original (sometimes approaching a rose'), it will still (most likely) be quite enjoyable - and (except for the cost of the sugar) it's free!.
Good Luck!
I’m in a country that dose not allowed any kind of alcohol what so ever and this is helped me a-lot, but i’m having problems with making the wine clear can you explain more how can i get a clear wine. You must know i’m using the most basic tools for this wine making
please do a Mead episode. and some distillation maybe ? shoot up the alcohol content a little. thanks for your amazing content
Really really interesting
Love you r videos, always informative and entertaining. Kudos
Hi friend it's always nice watching your videos tell me that how if we put egg white for clarifying wine during second fermentation?
Alex! You should make a McCafe taste test video. How do the pastries and macarons compare?
Hi Alex,
love your channel!
what did winemakers use before that sulphite stuff was invented?
+Christopher b Luck, I guess
Well it dates back to the Romans, so i guess it has been a thing since almost forever ;)
The ancients used naturally occurring sulfite found in foods and produced in the fermentation process... so a lot of luck and skill in finding that balance... I wonder what risk there is in attempting it without added sulfite? I need to try to make Grandma's Dandelion wine. This site explains naturally occurring sulfite -- agris.fao.org/agris-search/search.do?recordID=KR2001000393
In ancient Roman times they'd burn sulfur inside the wine barrels. It makes sulfur dioxide, which works in the same way.
Hi Alex ,
I am from India ,
I made wine at my home , I observed wine is tasty but parameter observed as below
Al % - 5 %
Brix - 10
Specific gravity - 40 and
Ph - 3.9
Now wine age is 25 days , please let me know how to improve wine quality ..
Grate work sir
But is it necessary to use yeast of any or some specific bran ?
Self fermentation is not sufficient?
Which is quite a neutral thing ?
Reminds me of that wine that D'fwan from 30 Rock made.
"D'Fwine: Please D'Fwink Responsibly"
Hi Alex, I'd like to know where can I buy a pliable liquid container like yours or maybe something similar that would works. Your videos were really helpful in establishing what I need for my fermentation projects, although I'm more interested in making mead and apple cider. Thanks!
The Episode number in the title would be great! Awesome video though :)
Aren't you going to distill the residual grape must into marc, using a still made out of a tea kettle, some surgical tubing, and an old watering can?
Could you please explain why it is necessary to wait for 2 months after each racking? Many wine kits allow bottling after about 1 month to 6 weeks (primary & secondary fermentation and then clarification). Thanks.
You had a lot of splashing when you strained to proceed to the malo-lactic stage. You introduced a lot of O2 during that process.
Do you have any videos on Kombucha? If not, do you plan on making any in the future? Love your videos!❤️👍🏽
May I ask why we need to remove the grape from the wine? Can't we just kept it inside? The other question is that can we put it longer in the container with the grape?
When you are splashing the wine around when transfering to secondary, you are badly oxydicing it.... I have been making homebrew beer a couple of years now, and even the smallest introduction of oxygen is oxydicing it. I have had beer which has only been sitting in one fermenting bucket without beeing moved get oxidiced after tapping to bottles. After 2 weeks it was purple and tasted like wet cardboard.
When i see you splashing around and mixing the wine when fermentimg it makes me cringe so bad. Just leave it alone. Give it plenty of oxygen by shaking before fermentation and let it sit. When transfering to secondary, use a hose and as litle movement as posible to lessen the introduction of oxygen.
Love your videos anyhow, just wanted to tell you how I experienced oxydation the hard way.
I enjoyed this series, but so many things made me cringe just a little. Really looking forward to the tasting to see how it came out. I remember doing things like this back when I started brewing. Sometimes you're lucky...Sometimes not.
so you reccomend using a randonm baking yeast for simplicity for alcoholic fermentation, even though really good strains of yeasts for wine making are really easy to get on at any well sorted online bookstore that are ... really not much more expensive, than the baking yeast... and then reccomend selected lacto bacreria strains (which is a real good idea, I don't question, but why didn't you get a yeast .. . get it? ) ... I'm sorry, I love your videos, I love, that you are doing this experiment, but I'm still not over your decision to use a baking yeast.
+Erdbaer Torte Haha. You get a point.
hey Alex! I wonder if you've made video using bentonite to clear the wine or have you considered using it?
My alcoholic fermentation stopped at day 6..
I have strained all grapes from my wine juice.
Now what? Do I have to stir my wine daily, likhe i was doing it on alcoholic fermentation or shall I just keep it at dark place and let it be there?
Where did you get the disposable container??
What corks (seen at 0:03) are you using ? They look like synthetic ones. Which brand is that and where can I buy?
but where do you get that inflatable container?
Wow. Didn't realize how old these videos are.. If the metabisulphite is added to the mash, doesn't it kill all fungi and bacteria? How did your malolactic fermentation take plece then?
I have a doubt about melolactic fermentation..... U r adding melolactic yeast again or not
I'd love to see you do a cheese-making series
@mckonok
0 seconds ago
@Alex, I did not use (was not available) Potassium Metabisulphite at the beginning, but now I want to use it during racking. How much I need to use Metabisulphite, as I didn't use at beginning. can you share the calculation?
The vessel you used for malolactic fermentation isn't suited for anything other than water. Acids, alcohol etc. will slowly dissolve the vessel and will stay in your wine. Use food safe fermenting vessels, made from stainless steel or food safe plastic next time :)
Salut Alex,
Why do I need this complicated calculation for the sulfides? Isn’t it just enough, to say, that I need 50mg/L? Or 150mg/L...And I hope, you meant 1.050”m”g and not grams 😅
why did you not taste the final product on line and gave your thoughts? That's interesting!!
i didnt understand ...should something be added in the The Malolactic Fermentation prosses ?
Hi Alex,
is there an easier way of calculating the doses of S02 for the racking process??
because we might have different quantities of wine...thx
+Max Lacarin You just have to change the amount of wine liquid in these formulas ( description box )
Alex French Guy Cooking is there a way of understanding this formula ? where can I find explications about this formula ? haha
i love you man
You let us name your wine, ok.
Winey Mcwineface.
try French guy wine
i couldn't understand your measurement of Sodium metabisulfite. Can you please provide more detail??
That shirt really shows off your moobs. nice bro :)
There are thread like growths starting to appear in the fermentation must. What is it?
I f* hate that he didnt taste it in the same video
the cliff hanger =*(
He explained why he didn't taste it
I have to say I hate that too.
Hahahaha :)
I'm so frustrated right now
What did people use before instead of the sulfide and how did they get the yeast?
( I'm referring to pre- industrial times )
Ever think about doing an episode/series in French?
salut ... you didnt show us the final glass of wine .. how pure ?
some use charcoal for filter ..
some use water filter .. 😲
can you show how to make syrup or jam from berries?(blueberries,blackberries,strawberries,boysenberry
I have a query...did u add malolactic bacteria or not...? Can any one help to solve my query..?plz
Do you secretly have a beer brewing project going as well?
Was the wine tasty?
How would one make an organic wine without sulfides, or would one be better off going down to the store and buying one?
As he mentioned the sulfites are to prevent yeast and bacteria growth in the wine. It's insurance for all that hard work and patience that it won't spoil. And the concentrations are very very low. Do you eat dried fruit? It's loaded with sulfites and is necessary for the preservation of the fruit. If you must have sulfite free wine, go buy a bottle from the store. Organic wine refers to how the grapes are grown, the wine doesn't have to be sulfite free to be organic.
Hey in these wine vids you keep saying how careful you are being so you don’t turn it into vinegar.......... I would love to see you make some vinegar, apple cider maybe?
As a person that is allergic to sulfite, I cannot use them
What alternatives do you recommend?
pasteurise
J'arrive pas a comprendre si tu es basé en France ou pas. Comment tu te procure tous ces produits français pour si peu cher a l'autre cote de l'atlantique ?
How about St. Okish from Chateau LeStudio
how many grams does lactic bacteria is needed?
For the name idea, I nominate "Alex's Nectar"
i love you really much
What's the title of the video about, why do you want to go back in time?
Lablab alex! :*
holy shit I think I'll just buy my wine haha
What about the PH Meter? You didn't use it.
HOW WAS THE WINE?!!!! GOD DAMM IT MAN!!! I'M FROM IRELAND AND I DEMAND TO KNOW🥴🥴🥴🥴
What’s that bottle called
What is the name of metaBlsulfites?
Example:
Water = H2O
MetaBlsulfites = ??
I almost believe he's a mad science
instead of sulfides my portuguese grand dad just lid up a bit of sulphur and throwed it int the barrel right in the moment before closing the barrel.
Can you make the wine without the sulfite?
nope.
Didn’t get much from 10kg of fruit, I used 3 pineapples and got 5 litres
Taste it for science!!! 11!
Next: cheese making!!!!
i just ferment it for 1 week .then filter into a new glass bottel.. cant weait for monthes.. 😁
So Alex is making cheese now!
i am enjoying this series....sorry Alex i won't be trying this....