Congratulations you are about the best teacher that I've seen on you tube. Well and clearly explained and without that terrible LOUD music. Thank you for a pleasant 15 Min.Thompsr
My first attempt to make wine (pear-apple wine) is almost ready to clarify in my fast fermenter and I could not be more excited. I have a batch of strawberries in the early stage of the primary fermentation now and will move it into the fast fermenter to finish as soon as I can. Who knew watching CO2 percolating through an air lock could be so entertaining?
I'm making my first batch with a friend and she told me to leave the ball on through this stage? Did I ruin my batch? We also left the value open. Bottling day is Monday and the sediment is over the ball level now. Thanks for any advice
@@tammyg.9100 My suggestion is to close the valve, remove the ball and dump the contents, and then put the ball back onto the fermenter so that the remaining solids in the fermenter can settle back into the ball. All this will stir up the sediment remaining in the fermenter, but it will again settle to the bottom in a day or two. It may take some extra time, but it's okay because nothing is ruined.
Thank you for all the videos! I ordered my Fasferment today and can't wait to try it out. I've never made wine in my life so I am hoping this will become a great hobby.
+Brenda Wymer this will be a very rewarding hobby. I wish you all the best and if you have questions please contact us. We'd love to talk about it. George
Thank you very much for the info about production of wine in the fast fermenter. I am in Calgary, Canada and ordered a fast fermenter on Amazon and should arrive at the end of February. Checking your site and gaining info for when I receive and start my wines. Adrian
My first few attempts at mead had a very yeasty fermented taste, like it didn't ferment completely. I let it go a lot longer in the next few batches. Finally I realized that I didn't de gas it. My first attempt I added a lot of air the mead didn't have a fermented taste but it had an old stale taste. Last attempt using an actual degasing tool not just a whisk on a drill, it worked perfectly.
You stated in one of your videos that you would be making wine out of fresh fruits verses concentrates or kits. Thank you for sharing all your knowledge in brewing especially in wine making.
I just purchased a Fastferment George and I love it! Please notice that George is using a plastic paddle, Even the drill paddle was plastic, don’t use a paint paddle or metal spoon as this can scratch the inside Of the conical and create a perfect place for unwanted Bacteria to hide.
My Fastferment leaked at the threads at the bottom of the conical and the ball valve assembly with 12 wraps of Teflon tape. So I redid the Teflon painted melted beeswax over the Teflon tape added 2 more wraps of Teflon tape. That stopped the leaking.
I get that in the modern world we have all of these neat little packet A &B to clarify and de-gas, but how did the early time period wine makers and Monks etc. accomplish those tasks without modern manufactured packets of additive? I am probably showing my ignorance. I am from KY, so I have been around mashing, but hey, the wife and I enjoy a good glass of muscadine or peach wine. I teach survival and old skills and this is outside my wheelhouse. Thanks!
They let the gravity take hand of it. After the wine stopped fermenting the particles would clump together and sink to the bottom. After a while they transferred it to a new, clean jug and that agitated the particles so that they would fall to the bottom. It could take up to two years to clean the wine in this way.
Sulfites have been used in wine making for (hundreds if not thousands) of years. Our modern technologies has allowed us to refine these naturally occurring salts (not chemicals) to a point where not only can they be measured accurately but used very accurately as well. The "A" & "B" packets found in kits are for the "start-up" wine maker that lacks the lab equipment for dosing. Once you start making more wine, I think you'll find you want more control than "just add this" an asking why am I doing that. My wine making partners call me "The Mad Scientist" I use the test equipment and pay attention to the science (pH and sugars) and make my yeast happy.
George, i thought Star San sanitizes by the acidic vapors and was not a contact sanitizer. Let wetted surfaces be exposed for 60 seconds before contact. Am I wrong? Do they make a Conical with a valve on the bottom for easy racking?
G'day George. Just a note on CO2. It usually combines with water and reacts to produce bicarbonate and some other thing as well. I was thinking maybe some sort of vacuum device would help remove the CO2 without aerating the wine and help prevent oxodisation. What do you think?.
This was the clearing agent. Keosol and cheetosan. These are two chemicals that come together in one pack and is added at different times. It works great. It is sold under the name Turbo Clear. George
is this fining agent "? and can you tell me anything on pectic enzyme? still reading and learning , and seems like George explains things where i can understand
+Ray Fuselier The chitosan he adds at the end is a fining agent, it's the last step. The chitosan membranes are bio adhesive protons that float around in the wine and cause the negatively charged (dead sediment) to cluster together and fall to the bottom effectively 'clearing' the wine. Pectic enzyme is a protein used to digest pectin prior to fermentation. Pectin is the jelly like membrane that holds fruit cells together. Excess pectin can cause a condition called 'pectic haze' which is difficult to clear at the end of the process. Using pectic enzyme will help prevent this haze and will also clear the tough pectin membranes out of the way so that your juice yield is higher as well. You will only use pectic enzyme when making wine from fresh fruit. You will not need it when making wine from juices or a wine kit.
They also sell a sampling port which if you had it you could use to fill the ball before opening it again -- but i agree open it after mixing everything in.
Hello George, just one note, I have observed that if there isn't adequate headspace then when degassing the wine it could cause a volcano of wine ejecting from the neck.
Do you think the fermentasaurus would be a good product to use? It looks almost the same as this and I can get that a little cheaper than the fastferment and comes with the stand. Also, when adding all the packets wouldn't that stuff go straight into the ball at the bottom? Thanks!
I think the device you describe is just fine. It is the same principal as the fastferment. All additives will end up in the bottom after they do their job (the same as they would in a bucket or carboy. George
I notice that some video's including one from fastferment do not remove the bulb if the residue in the bulb is not near the valve. Is this wrong? or can you leave the sediment, yeast, oak chips, skins or raisins in the bulb .(with the understanding of course that if the bulb is not emptied it has to be closed before additional stirring especially in the degassing process.and then reopened at the end of the process ) If you don't empty the bulb, do you think leaving the residue has an effect on the wine?
Over time it could affect some of the flavor but I have not had an issue with this at all. I have left the sediment in the bulb for months as I get side tracked on other projects. Just keep the airlock full so oxygen can't get in.
Hi,,, I dont know if you remember me, but im the guy who asked if you were still alive? about a year or so ago because I was planting some grape vines and I knew I would need some good advice one day.??? well.... Um are you still alive? Because Im at the point where Im starting to need some advice as I get ready for making wine next year about about this time...
I am seeing several conflicts! Some people are degassing then adding sorbate then sulfites then sweeten and using the clarifying package, please show a step by step illustration?
This process is straight forward and I always follow these steps: Degass (a must before clarification), add sorbate and wait 2 hours, add sulfites and allow it to settle and clarify. Now is a good time to use a clarifying agent if you want.
Hi George, just wondering when making any of your home made wines, have you ever put in tannins? Of course you may not enjoy that particular taste. I have five wines on the go. One being a wine kit but the other are syrup, sugar and yeast. I have a blueberry wine, thinking in adding tannins. The others are Pina Colada, orange syrup and peach frozen concentrate. Adrian from Canada
Yes thank you for the videos, i brought two Fasferments recently. I'm new to making wine. I hear from alot of my friends that they filter their wine. What are your thoughts. im looking at the Buon vino wine filter. it a good used price, not new unit
+Deon Anderson Deon, filtering wine is a very big topic and one that really puts people on two sides of the issue. On one side there are people that are adamant that if wine is prepared correctly filtering is not needed and on the other side the belief is those that do not filter are doing it wrong. To me filtering should not be necessary if your process is complete and you use all that is available. If you feel you need to filter your wine because of cloudiness or suspended sediment then filtering is only correcting a mistake in the wine making process. If you are using pectic enzyme and recommended additives during the wine making process and using a clearing agent like Super-Clear or an equivalent, filtering is really not necessary. I have made hundreds of bottles of wine and have yet to find filtering necessary. That said, there is a place in the process for filtering. The filter you mention has had mixed reviews. We don't carry them in our store but that does not mean that they are junk. There are some success stories out there about the use of this filter system. Most commercial producers pay a very high price for filtering equipment. They normally filter multiple time from 5 microns down to as little as 1 micron in size in an attempt to remove any and all particles. At 3 microns most of the yeast can be captured as well. Just remember, their process is for commercial/marketing reasons and not as much quality reasons. In the end; to filter or not to filter. That is the question. I do not... I do take advantage of all the additives available to clear and stabilize. It is purely a personal choice. I hope this helps. George
+Barley and Hops . Cool thanks for the feedback. I don't think I'm going to use the filter with the fasferment just the bucket style. kinda curious to see the difference in filtering. or should I say polishing the wine. thanks again. I will give feedback when I start my first batch.
+Deon Anderson Great. Thanks and good luck on your first batch. Please keep notes so you can re-create or go back and troubleshoot issues. I look forward to your feedback. George
Great video George!! Could you tell me please exactly what is Keosol and exactly what is Cheetosan? I understand why you use them just not specifically what they are. Thanks so much George.🍻Happy fermentation!🍷
two clarifiers that work together as a negative/positive charged ions. attracts particulates until heavy enough to fall out to the bottom, much like how clouds/rain forms. Works fast, sometimes in as little as two days, but I give it 2 weeks. doesn't remove flavor of color like some other clarifiers can. I use it with reds, white and fruit wines. (Name brand "Super Kleer KC" if you're inclined to look it up).
@@garycoons2638 I DID look it up!!! I'm ordering some now as I've got 5 gallons working right now. (Its my first time.) And since it's my first time I'm using some Welch's juice so I don't ruin a bunch of good fruit or something. Thanks for the pro-tip...
George HELP made some sugar wash degassed it but it would not clear and had to use Alcotec 24 Turbo Klar 3 lots it now smells and tastes absolutely awful smells a lot like Camden to me. What can I do. Iv put it 6 times through Carbon but still there. I don't like the smell and taste of Camden, I wounded if there was anything else I could have used.
.@@BarleyandHopsBrewing. Thanks George, it seems to be removing itself over time. I've made another wash, this time try and see if I can clear it with Potassium Sorbate Prills as I don't like the smell and taste of campden, which seems to be in Alcotec 24 Turbo Klar.
Browning can occur, but you usually are bottling up before that occurs. Potassium or sodium metabitsulfite (K meta of Campden tablets) not only acts as an antimicrobial but as an antioxidant as well. (when used judiciously). an 1/8 teaspoon in 5 gallons should give you 15-25 ppm free SO2. Whites higher, Reds lower, depending upon pH. Potassium sorbate doesn't kill yeast. It blocks yeast from acting on any residual sugars you might add to "back sweeten" a wine. Potassium sorbate is added to many food products (check out your ketchup or pickle relish label) and is found in nature. A variety of blueberries from the northwest USA region has such a high amount of natural sorbate present, it is very difficult to impossible to ferment.
I love your videos. Question: I've seen others who add the clarifying and stabilizing agents, and degas before reopening the bulb. This makes sense to me. Is there an advantage to opening the bulb before?
Gravity is always a go to for most people. My favorite is turbo clear which is a mixture of two parts that works extremely well. Of the three you mentioned bentonite comes in first and egg shells second. Camden is a sterilizer and not a clearing agent.
Just in time George. I have a batch in my Fastferment about ready for this step. Thanks. Also, Have you ever had the lid on your fast ferment not seal correctly?
+Rhino12667 Yes. Earlier models came with a very thin gasket and it seemed to me that it was difficult to seal correctly but I managed to work through this. Each time I screwed the lid on and off (the directions say to do this 10 times) it got better and better as the threads worn in. The newer version of these has a thicker gasket which make sealing much easier. Now that I've used it several times (at least 20) it seals very easy. George
+Barley and Hops Thanks George. Yeah, guess I should have read the directions as I did not do the 10 times break in. (lesson learned) I was able to "patch" my problem with Teflon tape for the time being and will do the break in when this batch gets bottled.
You know I read that and I thought to do that if it was not threading down correctly. Mine screwed right down no problem. I smelt the wine but no bubbles. I checked it today and I am down to 1, primary just about completed. But I am tasting something. I never made pinot. I am afraid the bad seal did me wrong you know that "Band Aid" kinda smell. But it tastes good.
You might be ok, but if bacteria and stray yeasts were all killed by alcohol in the fermented wine then why sanitize pipes and bottles before bottling? Heck, don’t even wash old wine bottles out just refill lol
Bentonite. Add it very first to your primary fermenter and then use some warm water to get it started dissolving before putting the juice in the fermenter. I used nothing but bentonite in my wild sand plum wine which was extremely pulpy and cloudy and it is now crystal clear without any vacuum filtering. Also use pectic enzyme if you are making wine with fresh fruit - that and the bentonite is all you should need besides long bulk storage at cellar temperature to make a clear wine.
Yes but it will require an adaptation. If you added a spigot to the upper proton of the fastfermenter you could use this as a port for the vacuum when transferring into it. If you just drop a tube into the fastferment and then run that to a glass jug with an inlet for a vacuum connection you could vacuum from the fastferment. I think I'll do a video on that. Thanks George
definantly knows what he is talking about...unfortunantely a bit hard to listen to and follow. not really good at finishing thoughts, a bit all over the place.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Congratulations you are about the best teacher that I've seen on you tube. Well and clearly explained and without that terrible LOUD music. Thank you for a pleasant 15 Min.Thompsr
Wonderful video, very informative but a hell of a lot of you keep repeating yourself, man. Thank you.
My first attempt to make wine (pear-apple wine) is almost ready to clarify in my fast fermenter and I could not be more excited. I have a batch of strawberries in the early stage of the primary fermentation now and will move it into the fast fermenter to finish as soon as I can. Who knew watching CO2 percolating through an air lock could be so entertaining?
it is an amazing sight.
I'm making my first batch with a friend and she told me to leave the ball on through this stage? Did I ruin my batch? We also left the value open. Bottling day is Monday and the sediment is over the ball level now. Thanks for any advice
@@tammyg.9100 My suggestion is to close the valve, remove the ball and dump the contents, and then put the ball back onto the fermenter so that the remaining solids in the fermenter can settle back into the ball. All this will stir up the sediment remaining in the fermenter, but it will again settle to the bottom in a day or two. It may take some extra time, but it's okay because nothing is ruined.
Thank you for all the videos! I ordered my Fasferment today and can't wait to try it out. I've never made wine in my life so I am hoping this will become a great hobby.
+Brenda Wymer this will be a very rewarding hobby. I wish you all the best and if you have questions please contact us. We'd love to talk about it.
George
Thank you very much for the info about production of wine in the fast fermenter.
I am in Calgary, Canada and ordered a fast fermenter on Amazon and should arrive at the end of February.
Checking your site and gaining info for when I receive and start my wines.
Adrian
My first few attempts at mead had a very yeasty fermented taste, like it didn't ferment completely. I let it go a lot longer in the next few batches. Finally I realized that I didn't de gas it. My first attempt I added a lot of air the mead didn't have a fermented taste but it had an old stale taste.
Last attempt using an actual degasing tool not just a whisk on a drill, it worked perfectly.
Very Nice job , that wine it's excelent , saludos desde México
You stated in one of your videos that you would be making wine out of fresh fruits verses concentrates or kits. Thank you for sharing all your knowledge in brewing especially in wine making.
I just purchased a Fastferment George and I love it!
Please notice that George is using a plastic paddle,
Even the drill paddle was plastic, don’t use a paint
paddle or metal spoon as this can scratch the inside
Of the conical and create a perfect place for unwanted
Bacteria to hide.
what spray name (in 9:14) ? why i ask because you not subtitle and i cannot hear your speak (i am deaf).
thank you
+Deaf Lion The spray is a mixture of Star-San and water. I will attempt to add subtitles in the future.
Thanks
George
My Fastferment leaked at the threads at the bottom of the conical and the ball valve assembly with 12 wraps of Teflon tape. So I redid the Teflon painted melted beeswax over the Teflon tape added 2 more wraps of Teflon tape. That stopped the leaking.
I get that in the modern world we have all of these neat little packet A &B to clarify and de-gas, but how did the early time period wine makers and Monks etc. accomplish those tasks without modern manufactured packets of additive? I am probably showing my ignorance. I am from KY, so I have been around mashing, but hey, the wife and I enjoy a good glass of muscadine or peach wine. I teach survival and old skills and this is outside my wheelhouse. Thanks!
They let the gravity take hand of it. After the wine stopped fermenting the particles would clump together and sink to the bottom. After a while they transferred it to a new, clean jug and that agitated the particles so that they would fall to the bottom. It could take up to two years to clean the wine in this way.
Sulfites have been used in wine making for (hundreds if not thousands) of years. Our modern technologies has allowed us to refine these naturally occurring salts (not chemicals) to a point where not only can they be measured accurately but used very accurately as well. The "A" & "B" packets found in kits are for the "start-up" wine maker that lacks the lab equipment for dosing. Once you start making more wine, I think you'll find you want more control than "just add this" an asking why am I doing that. My wine making partners call me "The Mad Scientist" I use the test equipment and pay attention to the science (pH and sugars) and make my yeast happy.
George, i thought Star San sanitizes by the acidic vapors and was not a contact sanitizer. Let wetted surfaces be exposed for 60 seconds before contact. Am I wrong? Do they make a Conical with a valve on the bottom for easy racking?
G'day George. Just a note on CO2. It usually combines with water and reacts to produce bicarbonate and some other thing as well. I was thinking maybe some sort of vacuum device would help remove the CO2 without aerating the wine and help prevent oxodisation. What do you think?.
Potassium sorbate doesn't stop fermentation. It prevents the yeasts reproduction cycle. Any yeast that is still in the wine can remain active.
George, at about 12:56 time , you added something and , sorry but I could not understand what it was , have played back at least 5 times , please help
This was the clearing agent. Keosol and cheetosan. These are two chemicals that come together in one pack and is added at different times. It works great. It is sold under the name Turbo Clear.
George
is this fining agent "? and can you tell me anything on pectic enzyme? still reading and learning , and seems like George explains things where i can understand
+Ray Fuselier The chitosan he adds at the end is a fining agent, it's the last step. The chitosan membranes are bio adhesive protons that float around in the wine and cause the negatively charged (dead sediment) to cluster together and fall to the bottom effectively 'clearing' the wine.
Pectic enzyme is a protein used to digest pectin prior to fermentation. Pectin is the jelly like membrane that holds fruit cells together. Excess pectin can cause a condition called 'pectic haze' which is difficult to clear at the end of the process. Using pectic enzyme will help prevent this haze and will also clear the tough pectin membranes out of the way so that your juice yield is higher as well.
You will only use pectic enzyme when making wine from fresh fruit. You will not need it when making wine from juices or a wine kit.
Why wouldn't you add stabilizer, and degas then open up the valve to the base?
They also sell a sampling port which if you had it you could use to fill the ball before opening it again -- but i agree open it after mixing everything in.
Hello George, just one note, I have observed that if there isn't adequate headspace then when degassing the wine it could cause a volcano of wine ejecting from the neck.
you are correct
Hi George my question is can you use a balloon on your ferment jug instead of a bubbler to keep the smell down or is that a bad idea
Yes you can
use a c02 tank to fill the ball when replacing it
Do you think the fermentasaurus would be a good product to use? It looks almost the same as this and I can get that a little cheaper than the fastferment and comes with the stand. Also, when adding all the packets wouldn't that stuff go straight into the ball at the bottom? Thanks!
I think the device you describe is just fine. It is the same principal as the fastferment.
All additives will end up in the bottom after they do their job (the same as they would in a bucket or carboy.
George
I notice that some video's including one from fastferment do not remove the bulb if the residue in the bulb is not near the valve. Is this wrong? or can you leave the sediment, yeast, oak chips, skins or raisins in the bulb .(with the understanding of course that if the bulb is not emptied it has to be closed before additional stirring especially in the degassing process.and then reopened at the end of the process )
If you don't empty the bulb, do you think leaving the residue has an effect on the wine?
Over time it could affect some of the flavor but I have not had an issue with this at all. I have left the sediment in the bulb for months as I get side tracked on other projects. Just keep the airlock full so oxygen can't get in.
@@BarleyandHopsBrewing thank you for the quick response
Hi,,,
I dont know if you remember me, but im the guy who asked if you were still alive? about a year or so ago because I was planting some grape vines and I knew I would need some good advice one day.???
well....
Um are you still alive?
Because Im at the point where Im starting to need some advice as I get ready for making wine next year about about this time...
Very good stuff George. Question tho, can i use potassium metabisulphate alone to stop fermentation or do i have to use it together with the sorbate.
Sorbate is the go to additive to stop fermentation.
I am seeing several conflicts! Some people are degassing then adding sorbate then sulfites then sweeten and using the clarifying package, please show a step by step illustration?
This process is straight forward and I always follow these steps: Degass (a must before clarification), add sorbate and wait 2 hours, add sulfites and allow it to settle and clarify. Now is a good time to use a clarifying agent if you want.
How long can I keep my wine without adding all the additives
As long as it is in an air tight container it will last almost indefinitely.
How long can wine stay in carboy with potassium sorbet and potassium metabisulfate before you bottle?
Decades.
As long as there is a layer of CO2 over the wine, it will not oxidize/sour.
Hi George, just wondering when making any of your home made wines, have you ever put in tannins?
Of course you may not enjoy that particular taste.
I have five wines on the go.
One being a wine kit but the other are syrup, sugar and yeast.
I have a blueberry wine, thinking in adding tannins.
The others are Pina Colada, orange syrup and peach frozen concentrate.
Adrian from Canada
I have but prefer to leave them out as I don't really like the affect it has on my wine. Many people do like it especially in a good red wine.
George
Yes thank you for the videos, i brought two Fasferments recently. I'm new to making wine. I hear from alot of my friends that they filter their wine. What are your thoughts. im looking at the Buon vino wine filter. it a good used price, not new unit
+Deon Anderson Deon, filtering wine is a very big topic and one that really puts people on two sides of the issue. On one side there are people that are adamant that if wine is prepared correctly filtering is not needed and on the other side the belief is those that do not filter are doing it wrong. To me filtering should not be necessary if your process is complete and you use all that is available. If you feel you need to filter your wine because of cloudiness or suspended sediment then filtering is only correcting a mistake in the wine making process. If you are using pectic enzyme and recommended additives during the wine making process and using a clearing agent like Super-Clear or an equivalent, filtering is really not necessary. I have made hundreds of bottles of wine and have yet to find filtering necessary. That said, there is a place in the process for filtering. The filter you mention has had mixed reviews. We don't carry them in our store but that does not mean that they are junk. There are some success stories out there about the use of this filter system. Most commercial producers pay a very high price for filtering equipment. They normally filter multiple time from 5 microns down to as little as 1 micron in size in an attempt to remove any and all particles. At 3 microns most of the yeast can be captured as well. Just remember, their process is for commercial/marketing reasons and not as much quality reasons.
In the end; to filter or not to filter. That is the question. I do not... I do take advantage of all the additives available to clear and stabilize. It is purely a personal choice.
I hope this helps.
George
+Barley and Hops . Cool thanks for the feedback. I don't think I'm going to use the filter with the fasferment just the bucket style. kinda curious to see the difference in filtering. or should I say polishing the wine. thanks again. I will give feedback when I start my first batch.
+Deon Anderson Great. Thanks and good luck on your first batch. Please keep notes so you can re-create or go back and troubleshoot issues. I look forward to your feedback.
George
Barley and Hops Brewing plus unfiltered wine taste better
Can you carbonate it after you stabilize it?
Yes. You are left with forced carbonation since sorbate has cocooned your yeast at this point.
George
Great video George!! Could you tell me please exactly what is Keosol and exactly what is Cheetosan? I understand why you use them just not specifically what they are. Thanks so much George.🍻Happy fermentation!🍷
two clarifiers that work together as a negative/positive charged ions. attracts particulates until heavy enough to fall out to the bottom, much like how clouds/rain forms. Works fast, sometimes in as little as two days, but I give it 2 weeks. doesn't remove flavor of color like some other clarifiers can. I use it with reds, white and fruit wines. (Name brand "Super Kleer KC" if you're inclined to look it up).
@@garycoons2638 I DID look it up!!! I'm ordering some now as I've got 5 gallons working right now. (Its my first time.) And since it's my first time I'm using some Welch's juice so I don't ruin a bunch of good fruit or something. Thanks for the pro-tip...
Do it matter which additives to add first sorbate or sulfites which go in first
I normally add the sorbate first but it really doesn't matter.
George HELP made some sugar wash degassed it but it would not clear and had to use Alcotec 24 Turbo Klar 3 lots it now smells and tastes absolutely awful smells a lot like Camden to me. What can I do. Iv put it 6 times through Carbon but still there. I don't like the smell and taste of Camden, I wounded if there was anything else I could have used.
I would just run it to see if that taste and smell go away. It just may or may not. No way of telling until you try,
.@@BarleyandHopsBrewing. Thanks George, it seems to be removing itself over time. I've made another wash, this time try and see if I can clear it with Potassium Sorbate Prills as I don't like the smell and taste of campden, which seems to be in Alcotec 24 Turbo Klar.
What happens if the wine gets oxygen? And is there any ways to kill the yeast without adding things from a package?
Browning can occur, but you usually are bottling up before that occurs. Potassium or sodium metabitsulfite (K meta of Campden tablets) not only acts as an antimicrobial but as an antioxidant as well. (when used judiciously). an 1/8 teaspoon in 5 gallons should give you 15-25 ppm free SO2. Whites higher, Reds lower, depending upon pH. Potassium sorbate doesn't kill yeast. It blocks yeast from acting on any residual sugars you might add to "back sweeten" a wine. Potassium sorbate is added to many food products (check out your ketchup or pickle relish label) and is found in nature. A variety of blueberries from the northwest USA region has such a high amount of natural sorbate present, it is very difficult to impossible to ferment.
I love your videos. Question: I've seen others who add the clarifying and stabilizing agents, and degas before reopening the bulb. This makes sense to me. Is there an advantage to opening the bulb before?
Techniques are numerous. There are many ways to accomplish the same thing, this is just one of those examples.
George
When clearing ,witch is better,camden tablets,benonite or egg shells
Gravity is always a go to for most people. My favorite is turbo clear which is a mixture of two parts that works extremely well. Of the three you mentioned bentonite comes in first and egg shells second. Camden is a sterilizer and not a clearing agent.
Just in time George. I have a batch in my Fastferment about ready for this step. Thanks. Also, Have you ever had the lid on your fast ferment not seal correctly?
+Rhino12667 Yes. Earlier models came with a very thin gasket and it seemed to me that it was difficult to seal correctly but I managed to work through this. Each time I screwed the lid on and off (the directions say to do this 10 times) it got better and better as the threads worn in. The newer version of these has a thicker gasket which make sealing much easier. Now that I've used it several times (at least 20) it seals very easy.
George
+Barley and Hops Thanks George. Yeah, guess I should have read the directions as I did not do the 10 times break in. (lesson learned) I was able to "patch" my problem with Teflon tape for the time being and will do the break in when this batch gets bottled.
I am having issues getting a good seal on the lid. I tightened it down no good. Now added some Teflon tape. maybe try adding another gasket next.
+JoeMoe Moe Joe the instructions will tell you to screw it one and off 10 times to set the threads. I know it sounds crazy but it works.
George
You know I read that and I thought to do that if it was not threading down correctly. Mine screwed right down no problem. I smelt the wine but no bubbles. I checked it today and I am down to 1, primary just about completed. But I am tasting something. I never made pinot. I am afraid the bad seal did me wrong you know that "Band Aid" kinda smell. But it tastes good.
Instead of the additives can I just add a cheaper similar wine for stabilization
Not sure I have ever heard of that. I can't see where it would help.
No, you can’t add wine to do that. Would be great if you could, but it won’t do it lol
Why do you need sanitizer after fermentation? It has alcohol now that will kill bacteria.
You might be ok, but if bacteria and stray yeasts were all killed by alcohol in the fermented wine then why sanitize pipes and bottles before bottling? Heck, don’t even wash old wine bottles out just refill lol
Is there a vegan clarifier to clear my wine with?
None that I am aware of
@@BarleyandHopsBrewing Sparkolloid?
Bentonite. Add it very first to your primary fermenter and then use some warm water to get it started dissolving before putting the juice in the fermenter. I used nothing but bentonite in my wild sand plum wine which was extremely pulpy and cloudy and it is now crystal clear without any vacuum filtering. Also use pectic enzyme if you are making wine with fresh fruit - that and the bentonite is all you should need besides long bulk storage at cellar temperature to make a clear wine.
great videos. thanks!
Is it possible to degas in fastfermenter using the vacuum pump used in your other videos? Thanks. Great videos by the way, lots of useful info :)
Yes but it will require an adaptation. If you added a spigot to the upper proton of the fastfermenter you could use this as a port for the vacuum when transferring into it. If you just drop a tube into the fastferment and then run that to a glass jug with an inlet for a vacuum connection you could vacuum from the fastferment.
I think I'll do a video on that.
Thanks
George
How about using an orbital sander and vibrating the gas out...then you don’t have to open the lid?
George I want to order from you when are you going to get online ordering. Love what you do keep it up
+Luke Hopwood Thanks Luke
George
Luke Hopwood
can you order the fast fermenter online
+Tim Duke Yes at Midwest Brewing and several other home brewing websites. Amazon has them too.
+Tim Duke They are available online from several sources. Just type in fastferment into your browser.
Good luck.
George
Azotec turbo 48 will give you 20% abv in two days.
This is if you are in a Rush.
Leave your wine alone and it will clear up naturally.
Nice fast fermenter cheers
This is fantastic hit me my email I want asks some questions man
You have my email. It is on all the videos.
definantly knows what he is talking about...unfortunantely a bit hard to listen to and follow. not really good at finishing thoughts, a bit all over the place.
Can I put wine in blender, to Degas?
🤣