Great to see you posting again! I love seeing the fruit wines and the more experimental brews and the techniques used to generate quality w more nontraditional inputs
Glad to see you back! Thanks for doing this video. I’ve been dying to hear about those wine racks. I see medals as well - have you done competitions? Would you be able to talk about those?
Would love to hear more about your spontaneous ferment wine, and tips and tricks on how to steer those in the right direction, and ensure completion of fermentation.
He's Back! Have you ever made a "Skin Contact", "Low Intervention", or "Orange (in color not the fruit) wine? It would be cool to see a video on that! Thanks!
What do you know about clearing pectin from a wine. I have some wines made from juice buckets that are taking forever to clear. One year later and they're still not clear. I'm almost certain that my clearing difficulty is caused by pectin.
loved the video. I just threw out 20 bottles of a Rose of Cabernet. I bottled a year ago and it was okay however it just got worse I went along. I also have some mead about 5 years old. I'm still waiting to see if ti gets anymore drinkable. Thank you for all your inspirations in the wine making world
Had a question, I’ve watched a lot of your videos on red grape fermentation and have not seen this specifically addressed: during fermentation if using a few fermentation buckets, do you recommend sealing them right with airlocks or a more loose/breathable cover? Thanks!
Primary fermentation doesn't require you to seal it up tight. I typically do food grade garbage cans with an old cut up pillow case resting loosely over the top and really that's only to try to minimize fruit flies.
The Home Winemaking channel is one of the few best sources of info for the wine makers. For long years I ferment some fruits and drink with friends; the Home Winemaking channel educated and refined my wine making process. For the last couple of years I am using Red Star Saccharomyces Bayanus yeast strain and gives strong alcohol content. But the flavour is not as in the commercial red wines. Hence I request you to suggest me a suitable yeast strain for the moderate values of taste, flavour and ABV etc for my home wine making. Secondly my suspicion is the blue grapes are highly loaded with number of pesticides in India. Also here the grapes are harvested before they reach full maturity (Brix level). Though the blue grapes are dipped and washed with hot water I suspect still there is whole lot of pesticides lingering in the grape juice. Does they spray lot of pesticides in US too !? If yes how do you overcome this hazard. I will be very thankful. Please help me.
Have you attempted anything with Frontenac grapes? I started a few vines this spring, and managed to actually find a bottle of Frontenac at the store last week; it had good flavor, but was very acidic and sour.
Great to see you back - banana and paw paw wines sound interesting. Sourcing the paw paw's or juice might be difficult. Might need to grow some paw paw tress being south of you in MD. Great video! Thanks for sharing!
Thanks! I would definitely recommend growing some paw paws. They have almost no natural pests, including deer. No mildew or rot issues. They make a nice natural fence, since the deer won't eat off the lower branches. Make sure to buy a known variety (Stark Brothers has some options). Our favorite one is NC-1. Sunflower is also very good.
There are a few produce warehouses in Pittsburgh that supply grocery stores with fruits. They will also bring in wine grapes in the fall from Califorinia and from Chile in the spring. Most cities should have somewhere sourcing wine grapes. Some larger homebrew supply shops will do it, or may at least know where to look. The next best option would be frozen crushed and destemmed grapes but they are a bit more expensive.
Great timeing yes it's time to bottle and move on to next year.! I have been using Sangiovese Grapes, Livermore California, Frozen and have been using a lot of what I have learn from you. Been sitting on them in carboys of winter. But, I am going to buy local this year in oregon feeze them and then work them in a month later. I like the ideas of braking down the cell wall of grape before continueing my processes. Seem to work best for me...I notice you really haven't work with Pinot Noir...why?
Pinot Noir is an interesting grape. It is thin skinned and very hard to get color and body from. I find that maybe 9/10 storebought pinots are thin and one dimensional, but 1 in 10 are outstanding. I have made Pinot in the past that fit that thin/one dimensional bill. It may be something I will explore in the future more but for the most part, my palate reaches for the bigger wines anymore. I do have a grape called Noiret in the backyard, which was developed at Cornell University. It shares a very similar taste and aroma profile as Pinot Noir but without the thin skins and lighter tannin. It is relatively easy to grow also. I would rank it as my #1 favorite red hybrid grape. A lot of people hype up Marquette, but I think Noiret blows Marquette out of the water. It won't build sugars like Marquette, but you can take care of that at the crush pad.
He’s back!!!
Great to see you posting again! I love seeing the fruit wines and the more experimental brews and the techniques used to generate quality w more nontraditional inputs
Welcome back! Must be crushed season! :D
Just opened a bottle 10 yrs. old, oh my goodness. @ 2 years I felt it was a disaster ( Plum ).
Patience is golden in wine making...
Glad to see you back! Thanks for doing this video. I’ve been dying to hear about those wine racks. I see medals as well - have you done competitions? Would you be able to talk about those?
Would love to hear more about your spontaneous ferment wine, and tips and tricks on how to steer those in the right direction, and ensure completion of fermentation.
He's Back! Have you ever made a "Skin Contact", "Low Intervention", or "Orange (in color not the fruit) wine? It would be cool to see a video on that! Thanks!
Nice to see you up!
Harvesting honey here. Looking into dry mead. Possibly "shining" it.
What do you know about clearing pectin from a wine. I have some wines made from juice buckets that are taking forever to clear. One year later and they're still not clear. I'm almost certain that my clearing difficulty is caused by pectin.
loved the video. I just threw out 20 bottles of a Rose of Cabernet. I bottled a year ago and it was okay however it just got worse I went along. I also have some mead about 5 years old. I'm still waiting to see if ti gets anymore drinkable. Thank you for all your inspirations in the wine making world
Had a question, I’ve watched a lot of your videos on red grape fermentation and have not seen this specifically addressed: during fermentation if using a few fermentation buckets, do you recommend sealing them right with airlocks or a more loose/breathable cover? Thanks!
Primary fermentation doesn't require you to seal it up tight. I typically do food grade garbage cans with an old cut up pillow case resting loosely over the top and really that's only to try to minimize fruit flies.
Definitely like the hang tag idea.
When you rack/transfer the wine is exposure to air critical or is it that a few minutes don’t damage the wine?
greetings from Switzerland!
I was lucky enough to get enough sand plums to make 8 bottles of wine this year. Awesome Video! Thanks 🍾
The Home Winemaking channel is one of the few best sources of info for the wine makers. For long years I ferment some fruits and drink with friends; the Home Winemaking channel educated and refined my wine making process. For the last couple of years I am using Red Star Saccharomyces Bayanus yeast strain and gives strong alcohol content. But the flavour is not as in the commercial red wines. Hence I request you to suggest me a suitable yeast strain for the moderate values of taste, flavour and ABV etc for my home wine making.
Secondly my suspicion is the blue grapes are highly loaded with number of pesticides in India. Also here the grapes are harvested before they reach full maturity (Brix level). Though the blue grapes are dipped and washed with hot water I suspect still there is whole lot of pesticides lingering in the grape juice. Does they spray lot of pesticides in US too !? If yes how do you overcome this hazard. I will be very thankful. Please help me.
Have you attempted anything with Frontenac grapes? I started a few vines this spring, and managed to actually find a bottle of Frontenac at the store last week; it had good flavor, but was very acidic and sour.
Great to see you back - banana and paw paw wines sound interesting. Sourcing the paw paw's or juice might be difficult. Might need to grow some paw paw tress being south of you in MD. Great video! Thanks for sharing!
Thanks! I would definitely recommend growing some paw paws. They have almost no natural pests, including deer. No mildew or rot issues. They make a nice natural fence, since the deer won't eat off the lower branches. Make sure to buy a known variety (Stark Brothers has some options). Our favorite one is NC-1. Sunflower is also very good.
@@TheHomeWinemakingChannel Thank you! Any suggestions for a good banana wine recipe?
Hello, what kind of alcohol you used to stop fermentation with that zinf port?
When you first started, how did you get all the different grape variants?
There are a few produce warehouses in Pittsburgh that supply grocery stores with fruits. They will also bring in wine grapes in the fall from Califorinia and from Chile in the spring. Most cities should have somewhere sourcing wine grapes. Some larger homebrew supply shops will do it, or may at least know where to look. The next best option would be frozen crushed and destemmed grapes but they are a bit more expensive.
Yes more videos!
Where do you source your carboys?
Did you say Traminac? The Croatian grape? Maybe I misheard but I've got 60L of that chugging along right now along with 100L of Hamburg Muscat
Great timeing yes it's time to bottle and move on to next year.! I have been using Sangiovese Grapes, Livermore California, Frozen and have been using a lot of what I have learn from you. Been sitting on them in carboys of winter. But, I am going to buy local this year in oregon feeze them and then work them in a month later. I like the ideas of braking down the cell wall of grape before continueing my processes. Seem to work best for me...I notice you really haven't work with Pinot Noir...why?
Pinot Noir is an interesting grape. It is thin skinned and very hard to get color and body from. I find that maybe 9/10 storebought pinots are thin and one dimensional, but 1 in 10 are outstanding. I have made Pinot in the past that fit that thin/one dimensional bill. It may be something I will explore in the future more but for the most part, my palate reaches for the bigger wines anymore. I do have a grape called Noiret in the backyard, which was developed at Cornell University. It shares a very similar taste and aroma profile as Pinot Noir but without the thin skins and lighter tannin. It is relatively easy to grow also. I would rank it as my #1 favorite red hybrid grape. A lot of people hype up Marquette, but I think Noiret blows Marquette out of the water. It won't build sugars like Marquette, but you can take care of that at the crush pad.
Have you ever used Frontenac?
Personally, i'm more interested in the white wines. Great content.
super!
I made wine with Corinthian grapes and red table grapes and they both taste horrible even 7 years aged.
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