So you mention you would only use the Out fitting temporarily, but from what i see you never use the In fitting for the rest of the video. Ive never filled a keg so I am very confused at this point. Any clarification is appreciated.
Curious if you’ve ever tried a more natural carb inside the keg. Was thinking you could use a spunding valve and let it age on the yeast for a year or so for a more bready flavor.
Really liking your videos. I’m stuck at a point where by wine is carbonated and if i let all of the gas out and pour it out of the keg it is perfect. Whiles if I dispense it from the keg it is flat. I feel like I have tried everything. Descending at high and low pressure, different size and length hoses, pressure set taps. Nothing seems to work. Do you have any advise?
Hmmm... Here's the stuff I would try. Long, small diameter line (3/16 or smaller and 10 feet). Make sure to coil it above the keg so you don't get a gas trap. Keep the entire ten feet cold in the fridge. Keep the fridge set cold, like 35F or less (this makes a huge difference). Make sure no debris in the threaded outlet fitting. Potassium bitartrate can crystallize and cause trouble there. Pour into a cool glass, down the side. Reduce the pressure below about 14psi to serve. Hopefully some combination of those things will work!
Hope you are still answering comments here! What do you think the resulting atmospheres of pressure in your wine at the end of this process? I am currently using a hand carbonation method which is a much faster process but much smaller volumes. I want to scale up, but my products are super fizzy as we carbonate 1.5L at a time at 43psi six times over a 2 hour period as close to 0c as possible. If I were to carbonate in a cool cellar (13 psi for a week, 19Ls) do you feel I would get a similar result?
Thanks a lot.... another great video. Sorry, stupid question.... and I really know nothing about kegs. Why are you putting the gas bottle in the fridge connected to the keg? Second: Do you you need to keep your gas bottle connected to the keg every time you are serving wine for me the keg or the pressure that you created innitialy will suffice to empty the keg? Third question: you mentioned on your web site that it is possible to use kegs for traditional method i.e. in-keg-secondary-fermentation prise de mousse..... So have you ever done it? How was your experience? How did you go about the lees, the one that goes to the bottle neck in traditional methode? I would appreciate your thoughts on it. Thanks
I put the tank in the fridge since I wanted to maintain pressure until the wine was carbonated. Otherwise would have to drill a hole in the fridge and seal up with foam but it is fine to get the tank cold. For still wines, I just give it a charge and remove the tank. But I also don't keep the red wines in the fridge. Since foam isn't an issue with still wines, you can also just out a tap handle right on a threaded ball lock fitting. I have not yet fermented in the keg but I have done a lot of research about it. What is cool is that you can put a pressure gauge on the outlet fitting and monitor the pressure. You can bleed if it gets higher than you want, and there is a relief valve so explosion is not a concern if the valve is functional.
@@TheHomeWinemakingChannel could you please provide a model of the keg pressure gauge that you would suggest. (having a pressure gauge would help pressurizing the keg without propper gas regulator, what do you think?) Then still my question about lees? How would you manage lees to make sure they are not getting blended with wine when bottling ?
If you want to use argon (which I use for still wines), you can use this regulator: amzn.to/3bqYmRH. Swap the flow meter with this pressure gauge: amzn.to/2VnO7I2. Pull the plug on the bottom and replace with this barbed shutoff valve: amzn.to/3eKSHbh. Under the "Ar" sticker is a pressure adjustment screw that takes an allen key. It is probably not as fine of pressure adjustment as a taprite regulator though but for charging up a keg will work fine. Here is the taprite version that is already configured right: amzn.to/2VLearR . You could just buy instead but will cost a little more. I just happened to already have the welding argon regulator from my previous argon inert gas blanketing setup.
Hello, I make and have made a lot of wine at home, both from grapes and fruits, on a regular basis the wine comes out to me with a higher level of bitterness than I would like, I would love to get a recommendation. Thanks in advance, N, B enjoyed your videos.
If the wine is more bitter than you would like, you can back sweeten to balance things out. Aside from your vinifera based wines (french grapes), most wines or wines made from french/American hybrid grapes or other fruits will need some sugar to achieve balance. Make sure to watch my video on back sweetening if you do, so that it doesn't try to re-ferment on you. You can also take the wine off the skins a little earlier or ferment cooler which will greatly reduce tannin. Depending on how ripe your fruit is, it may sometimes need an acid adjustment with calcium carbonate or potassium bicarbonate. Most fruit for wine would be considered over-ripe compared to what they would sell on the grocery store shelves. Fining agents will smooth out the wine but you will also lose a little body in the process.
I bottle these in champagne bottles with plastic stoppers and wire retainers on them. You can push the stoppers in with your hand. I'll make a video about that soon. The challenge is filling the bottle without creating too much foam. I made a little Gizmo to help fill foamless. If you use a normal bottle and it gets shook at all it could blow the cork or break the bottle. You can use beer bottles or grolsch top bottles also... Or even 2 or 2 liter soda bottles. Just as long as the bottle is rated/intended for pressurized beverages.
Yes you can. It is nice because kegs have pressure relief valves which makes it pretty safe. I have thought about putting a pressure regulator on the output of a keg and you could basically set the max pressure that would would want to see during the natural carbonation.
Thanks for getting me into kegging. I need your advice though.... my sparkling wine is not really sparkling rather foamy. I get a lot of foam in my glass and too few bubbles if any. I carbonized at 30 PSI and serve at 12. Yet still I get nothing by foam. And when it settles no bubbles. What did I do wrong?
You are welcome! Haha. A longer keg hose will help a lot with the foam, or you can get a faucet with a flow control lever on the side to slow the flow down. Keeping the hose cold is important, and making sure the glass is above the keg so no co2 gets trapped in the line will also help. You can depressurize and remove the threaded fitting on the outlet and check for debris. They unscrew very easy and have an o-ring so getting them to seal back up is not a problem. Also, the colder the better, as far as foam goes.
When do you switch the CO2 to the “in” from the “out”?
So you mention you would only use the Out fitting temporarily, but from what i see you never use the In fitting for the rest of the video. Ive never filled a keg so I am very confused at this point. Any clarification is appreciated.
Agree! I have the same question.
Looking forward to seeing how you bottle sparkling wine.
The video will go up tomorrow evening at 6:30!
Can sameone please help me to find a good dry red wine resepi I will appreciate it really thanks
Hi sir, how long can you keep your wine after being carbinated.
I have a 5 gallons kit. Would would you reccomend for CO2 pressure at room temperature?
Curious if you’ve ever tried a more natural carb inside the keg. Was thinking you could use a spunding valve and let it age on the yeast for a year or so for a more bready flavor.
How many gallons is the kegging kit you are using?
Really liking your videos.
I’m stuck at a point where by wine is carbonated and if i let all of the gas out and pour it out of the keg it is perfect. Whiles if I dispense it from the keg it is flat.
I feel like I have tried everything.
Descending at high and low pressure, different size and length hoses, pressure set taps. Nothing seems to work.
Do you have any advise?
Hmmm... Here's the stuff I would try. Long, small diameter line (3/16 or smaller and 10 feet). Make sure to coil it above the keg so you don't get a gas trap. Keep the entire ten feet cold in the fridge. Keep the fridge set cold, like 35F or less (this makes a huge difference). Make sure no debris in the threaded outlet fitting. Potassium bitartrate can crystallize and cause trouble there. Pour into a cool glass, down the side. Reduce the pressure below about 14psi to serve. Hopefully some combination of those things will work!
@@TheHomeWinemakingChannel thanks a lot man!! Will try them all out
Hope you are still answering comments here!
What do you think the resulting atmospheres of pressure in your wine at the end of this process?
I am currently using a hand carbonation method which is a much faster process but much smaller volumes. I want to scale up, but my products are super fizzy as we carbonate 1.5L at a time at 43psi six times over a 2 hour period as close to 0c as possible.
If I were to carbonate in a cool cellar (13 psi for a week, 19Ls) do you feel I would get a similar result?
How would you national carbonate your wine do you have a video on this
Thanks a lot.... another great video. Sorry, stupid question.... and I really know nothing about kegs. Why are you putting the gas bottle in the fridge connected to the keg? Second: Do you you need to keep your gas bottle connected to the keg every time you are serving wine for me the keg or the pressure that you created innitialy will suffice to empty the keg? Third question: you mentioned on your web site that it is possible to use kegs for traditional method i.e. in-keg-secondary-fermentation prise de mousse..... So have you ever done it? How was your experience? How did you go about the lees, the one that goes to the bottle neck in traditional methode? I would appreciate your thoughts on it. Thanks
I put the tank in the fridge since I wanted to maintain pressure until the wine was carbonated. Otherwise would have to drill a hole in the fridge and seal up with foam but it is fine to get the tank cold. For still wines, I just give it a charge and remove the tank. But I also don't keep the red wines in the fridge. Since foam isn't an issue with still wines, you can also just out a tap handle right on a threaded ball lock fitting. I have not yet fermented in the keg but I have done a lot of research about it. What is cool is that you can put a pressure gauge on the outlet fitting and monitor the pressure. You can bleed if it gets higher than you want, and there is a relief valve so explosion is not a concern if the valve is functional.
@@TheHomeWinemakingChannel could you please provide a model of the keg pressure gauge that you would suggest. (having a pressure gauge would help pressurizing the keg without propper gas regulator, what do you think?)
Then still my question about lees? How would you manage lees to make sure they are not getting blended with wine when bottling ?
If you want to use argon (which I use for still wines), you can use this regulator: amzn.to/3bqYmRH. Swap the flow meter with this pressure gauge: amzn.to/2VnO7I2. Pull the plug on the bottom and replace with this barbed shutoff valve: amzn.to/3eKSHbh. Under the "Ar" sticker is a pressure adjustment screw that takes an allen key. It is probably not as fine of pressure adjustment as a taprite regulator though but for charging up a keg will work fine. Here is the taprite version that is already configured right: amzn.to/2VLearR . You could just buy instead but will cost a little more. I just happened to already have the welding argon regulator from my previous argon inert gas blanketing setup.
Hello, I make and have made a lot of wine at home, both from grapes and fruits, on a regular basis the wine comes out to me with a higher level of bitterness than I would like, I would love to get a recommendation. Thanks in advance, N, B enjoyed your videos.
If the wine is more bitter than you would like, you can back sweeten to balance things out. Aside from your vinifera based wines (french grapes), most wines or wines made from french/American hybrid grapes or other fruits
will need some sugar to achieve balance. Make sure to watch my video on back sweetening if you do, so that it doesn't try to re-ferment on you. You can also take the wine off the skins a little earlier or ferment cooler which will greatly reduce tannin. Depending on how ripe your fruit is, it may sometimes need an acid adjustment with calcium carbonate or potassium bicarbonate. Most fruit for wine would be considered over-ripe compared to what they would sell on the grocery store shelves. Fining agents will smooth out the wine but you will also lose a little body in the process.
@@TheHomeWinemakingChannelThank you
Have you tried to bottle this kind of wine in a regular wine bottle with synthetic corks?
I bottle these in champagne bottles with plastic stoppers and wire retainers on them. You can push the stoppers in with your hand. I'll make a video about that soon. The challenge is filling the bottle without creating too much foam. I made a little Gizmo to help fill foamless. If you use a normal bottle and it gets shook at all it could blow the cork or break the bottle. You can use beer bottles or grolsch top bottles also... Or even 2 or 2 liter soda bottles. Just as long as the bottle is rated/intended for pressurized beverages.
3 videos on making sparkling wine, all different. This guy seemed to have the most professional method.
Could you natural carbonation the wine in the keg
Yes you can. It is nice because kegs have pressure relief valves which makes it pretty safe. I have thought about putting a pressure regulator on the output of a keg and you could basically set the max pressure that would would want to see during the natural carbonation.
Thanks for getting me into kegging. I need your advice though.... my sparkling wine is not really sparkling rather foamy. I get a lot of foam in my glass and too few bubbles if any. I carbonized at 30 PSI and serve at 12. Yet still I get nothing by foam. And when it settles no bubbles. What did I do wrong?
You are welcome! Haha. A longer keg hose will help a lot with the foam, or you can get a faucet with a flow control lever on the side to slow the flow down. Keeping the hose cold is important, and making sure the glass is above the keg so no co2 gets trapped in the line will also help. You can depressurize and remove the threaded fitting on the outlet and check for debris. They unscrew very easy and have an o-ring so getting them to seal back up is not a problem. Also, the colder the better, as far as foam goes.
Thanks
All good ideas.
Excellent video. I was making a mess using Sodastream to carbonate my wine. Lol
Yep, thats a wine bomb.
i just want some sparkling wine, not going to mars.