Really I’m first…I guess I should open a bottle of juicy Barossa Shiraz while waiting for others to come.
It’s a nice and informative video. 'Fresh' is the word spinning on my head when viewing this video. Everything looks fresh, the vineyard, the juice, the color, and the way the two winemakers handle the cap.
What wine industry people talk about most today is the premium small batch wine. Undeniable, small batch handling help making better quality wine.
small batch doesnt make better wine, better grapes and being more strict with what you accept grape wise makes better wine, that and doing as little as possible to the wine, just sulfites and yeast and aging thats it dont add any more junk to the wine and you will typically end up with fantastic wine.
Great video, thank you for that. Question: Ive learned not to let the wine/grapes get in contact with air during fermentation, but you seem to keep them in open buckets. How does that work or did we not see the lids?
I’m just an amateur but what I’ve heard is that during fermentation there’s so much carbon dioxide being created that it, plus the cap, protects the juice from oxygen
Yes, as J Staron says, the CO2 produced during fermentation sits above the ferment (as its heavier than air) and provides a protective cap. We also use lids which aren't on the video.
This is only done with red grape varieties as they contain a lot more phenolic compounds found in the skins, seeds, and stems which act as an antioxidant. Most white grape musts will quickly oxidise and turn to crap pretty quick if fermented like this.
It is a great video understand how to make home size batch wine. I wonder that your experience. Is ıt possible to put all equipment ( for one batch wine to bottleing in one truck ) . My dream is to make one batch wine maker truck .
Yes, that would be easily possible, apart from your fermenter the rest of the equipment can be quite small, really depends on how mechanised and large you want to go.
I brew beer but want to do a persimmon wine. Are most wine fermentations done in open air like that? Is wild yeast a bad thing here? It is in beer but this looks very open to oxygen and contaminates
During fermentation the yeast release CO2 which is heavier than O2 and so sits just above the top of the ferment, providing protection from all oxygen. When we have open fermenters outside its usually for space reasons or to heat/cool the ferment depending on the weather. Each fermenter does have a lid which is put on after work is completed. Re wild yeast - not a bad thing, depends on wine style. For some reds and all whites we innoculate with specific yeast, the rest are let go natural.
@@bullandbull ive collected about 10 lbs of wild persimmons and want to make wine. The recipe ive seen said use a half campden tablet in the pulp mix and let it sit for 12 hours and that kills wild yeast and bacteria. Do I need to use this step before pitching yeast? I dont want any sour, all sweet. I'd like to probably stop fermentation about 3-4 months in to add some sugar but ill have to taste it first. I dont want any carbonation in it at all. Beer is what I know and carbonation is key. I dont dink much wine at all but my pappy made it all the time and the persimmon wine was my favorite. This growing season has produced the biggest and sweetest persimmons ive ever tasted and I have foraged enough for a small batch. Just was wondering how the wild yeast would act in what I want
ive always hated shiraz as a term for syrah, and have always wished it would be universally banned as its not technically the proper varietal name and can confuse some consumers.
I once read that the word was changed by mistake, when Scotsman James Busby brought the original cuttings to Australia he’d written the name down incorrectly, and hey presto, Syrah became Shiraz
@@bullandbull I heard that it was because australians couldnt pronounce it properly and it sounded like shiraz when they said the name due to accent issues and it stuck. But still its not proper and I dont like it. Its also a issue in the US with some wine varietal names
@@pilsplease7561 Mourvedre, Mataro, Monastrell... all the same grape all from different lingual variation... it's ok that it happened in the past, and it's ok that it happens now into the future. There are so many, many examples of this. Nickers + knot + untangle. On top of this, we now have a variation of differentiating cooler climate or old world syrah vs new world shiraz, and this is better for everyone. Historically there was a wine produced in the city of Shiraz in Persia which was thought to be the same grape that was used in Rhone to produce their Syrah. The word SHIRAZ is much older than the grape friend.
I've just finished off a case of Remarkable Shiraz. Lovely.
Love your work Mitch! Great taste.
Great Video Rob, very informative!
Really I’m first…I guess I should open a bottle of juicy Barossa Shiraz while waiting for others to come.
It’s a nice and informative video. 'Fresh' is the word spinning on my head when viewing this video. Everything looks fresh, the vineyard, the juice, the color, and the way the two winemakers handle the cap.
What wine industry people talk about most today is the premium small batch wine. Undeniable, small batch handling help making better quality wine.
Thumbs up!!!
small batch doesnt make better wine, better grapes and being more strict with what you accept grape wise makes better wine, that and doing as little as possible to the wine, just sulfites and yeast and aging thats it dont add any more junk to the wine and you will typically end up with fantastic wine.
hi Rob could i request more information ie do you have a book or a more in detail vid
nice to watch the wine making process in oz...i make my own redwine as well here,using grapes from Bali....:)
I think I tried some local wine last time I was in Bali.
@@bullandbull hows your impression,Sir?:) anyway,I live in Java,but im using Bali grapes as my ingredients...
Great video, thank you for that. Question: Ive learned not to let the wine/grapes get in contact with air during fermentation, but you seem to keep them in open buckets. How does that work or did we not see the lids?
I’m just an amateur but what I’ve heard is that during fermentation there’s so much carbon dioxide being created that it, plus the cap, protects the juice from oxygen
@@mgcywp I guess thats how it works for big quantities then
Yes, as J Staron says, the CO2 produced during fermentation sits above the ferment (as its heavier than air) and provides a protective cap. We also use lids which aren't on the video.
@@bullandbull Thank you very much for your anwer
This is only done with red grape varieties as they contain a lot more phenolic compounds found in the skins, seeds, and stems which act as an antioxidant. Most white grape musts will quickly oxidise and turn to crap pretty quick if fermented like this.
Why fermenting must is not agitated during fermentation process? Doesnt agitation works in wine making?
Soryy,,, still use traditional stomping?
Συγχαρητήρια μπράβο παιδιά πολύ καλή δουλειά με αγάπη από Ελλάδα
Beating that ferment up like it owes him money!
Great for the upper body strength too.
Thank you sir, very neat video!
Glad you liked it!
Привет от винодела из России
This is a great video~! May I ask what is the barrel spear used at 3:03? It looks very handy! Does it prevent overflow?
Thats a simple barrel filler with overflow.
Awesome video
Shiraz wine is the best
Thanks, Shiraz is delicious!
It is a great video understand how to make home size batch wine. I wonder that your experience. Is ıt possible to put all equipment ( for one batch wine to bottleing in one truck ) . My dream is to make one batch wine maker truck .
Yes, that would be easily possible, apart from your fermenter the rest of the equipment can be quite small, really depends on how mechanised and large you want to go.
@@bullandbull thank you. Your comment make me happy on my dreams.
I brew beer but want to do a persimmon wine. Are most wine fermentations done in open air like that? Is wild yeast a bad thing here? It is in beer but this looks very open to oxygen and contaminates
During fermentation the yeast release CO2 which is heavier than O2 and so sits just above the top of the ferment, providing protection from all oxygen. When we have open fermenters outside its usually for space reasons or to heat/cool the ferment depending on the weather. Each fermenter does have a lid which is put on after work is completed. Re wild yeast - not a bad thing, depends on wine style. For some reds and all whites we innoculate with specific yeast, the rest are let go natural.
@@bullandbull ive collected about 10 lbs of wild persimmons and want to make wine. The recipe ive seen said use a half campden tablet in the pulp mix and let it sit for 12 hours and that kills wild yeast and bacteria. Do I need to use this step before pitching yeast? I dont want any sour, all sweet. I'd like to probably stop fermentation about 3-4 months in to add some sugar but ill have to taste it first. I dont want any carbonation in it at all. Beer is what I know and carbonation is key. I dont dink much wine at all but my pappy made it all the time and the persimmon wine was my favorite. This growing season has produced the biggest and sweetest persimmons ive ever tasted and I have foraged enough for a small batch. Just was wondering how the wild yeast would act in what I want
How are you
Birthday are you feeling this morning too Pam
Hi sir
🤩🤩🤩🤩
Hello, how long will it stay in the oak barrel?
Hi, time in oak barrel really depends on the wine. We generally age reds for 12-18 months in oak barrels.
18 days in oak barrels or 18 weeks in oak barrels
@@meysamhsanali 12 - 18 months.
А как же окисление при контакте с металлом?
if you mean when the juice contacts the stainless steel tanks and the plunger, there will be no oxidization
also sulfur dioxide can be added and is in most cases to preserve the wine and negate oxidization and microbes
عجب شرابی
wine Shiraz no added yeast to grape juice!!
It tastes better if you cook out the methanol, which boils at 155 degrees faranheit
use gloves brother
A 'small batch'
ive always hated shiraz as a term for syrah, and have always wished it would be universally banned as its not technically the proper varietal name and can confuse some consumers.
I once read that the word was changed by mistake, when Scotsman James Busby brought the original cuttings to Australia he’d written the name down incorrectly, and hey presto, Syrah became Shiraz
@@bullandbull I heard that it was because australians couldnt pronounce it properly and it sounded like shiraz when they said the name due to accent issues and it stuck. But still its not proper and I dont like it. Its also a issue in the US with some wine varietal names
@@pilsplease7561 Mourvedre, Mataro, Monastrell... all the same grape all from different lingual variation... it's ok that it happened in the past, and it's ok that it happens now into the future. There are so many, many examples of this. Nickers + knot + untangle. On top of this, we now have a variation of differentiating cooler climate or old world syrah vs new world shiraz, and this is better for everyone. Historically there was a wine produced in the city of Shiraz in Persia which was thought to be the same grape that was used in Rhone to produce their Syrah. The word SHIRAZ is much older than the grape friend.
What like pinot grigio and pinot gris... consumers are as dumb or smart as they are, and the names from cultures or time will not help that.
@@Meffykins that was proven to be wrong ages ago via dna testing and research and syrah grape has nothing to do with persia.
Guardi questo video e capisco perchè i vostri vini sono patetici.