Скачать с ютуб Making homemade wine from scratch masterclass, all natural, traditional way. Amazing results! в хорошем качестве

Making homemade wine from scratch masterclass, all natural, traditional way. Amazing results!

At around the 48 1/2 minute mark, I accidentally said 6-8 months but meant to say 6-8 WEEKS. Sorry about that, but please note this - thanks!! Making wine from scratch and sharing tips along the way - all-natural way, traditional way, with amazing results. After watching this video, you will be able to make wine!! It's a family tradition and a fantastic hobby which is very rewarding, and you can make some amazing wines, right at home!! Hope you enjoy this wine making episode, as much as I have enjoyed bringing it to you :) 00:00:00 INTRO 00:00:47 picking your grapes 00:02:41 crushing and destemming grapes 00:03:29 some explaining to do/fermenting explanation 00:07:18 starting the fermenting process 00:17:35 day 2 00:22:02 day 3 00:26:53 day 4 00:32:13 day 5 00:33:35 Day 6 - starting to rack 00:36:16 moving into first demijohn 00:41:00 Removing skins to begin pressing 00:41:58 Pressing the grape skins 00:48:37 6-8 WEEKS (not months!) later - racking into new demijohn 00:56:38 bottling 01:01:43 TASTE TEST 01:02:34 corking 01:09:33 after bottling 1:11:40 extro Enolmatic wine bottle filler USA: https://amzn.to/3w6SoVI Enolmatic wine bottle filler CDN: https://amzn.to/49ZfDi8 Corks CDN: https://amzn.to/44lU2PH Corks USA: https://amzn.to/4a0fEm5 Making Red wine from scratch – simple/brief summary • Buy red grapes and de-stem them. Discard/compost the stems. • Crush the grapes and put them in an elevated barrel or container (i.e. this is your primary fermenter) (put it on a bench or heavy stand) • Add yeast to the crushed grapes (.073 grams of yeast per each pound of grapes) (OR – do not add yeast and just let the wild yeast in the air do the job) • Cover the grapes to keep the fruit flies out, but do not seal it tightly as fermentation gas must be allowed to escape. • Let the grapes ferment with the skins…up to 2 days produces a light red wine, 2 – 4 days produces a medium red wine, 4 – 8 days produces a dark red wine. • As the grapes are fermenting, they will produce a “cap” (the juice will be below and the grapes will be forced above by the fermentation gas), break the cap twice daily, and mix the skins with the juice • The day before you are ready to rack (i.e. siphon) do not break the cap – leave the cap in tact • Place a tube in the container to the bottom, and rack (siphon) the juice out • Once completed, take the remaining grapes from the container and put them in a wine press • Press the skins to extract any remaining juice. Continue to press until it is very hard – then stop • Take all your juice and put it into demijohn and fill about 7/8 full. Seal with a cork/airlock combo and put a water solution in the airlock • After 6 – 8 WEEKS, rack (siphon) the wine out of the demijohn, into another demijohn and fill to within an inch from the top • After 4 months, rack again, and fill to within 1 inch from the top again • After 6 months, you can now bottle, or let stand in the demijohn for another year and bottle then • After corking your bottles, let them stand vertically for 2 – 5 days, to ensure the cork expands back to its original thickness – then you can store it horizontally without any risk of leakage. • The red wine will be good to drink when it is one year old, and even better at 2 years old • Store in a cool dark place • Enjoy Making white wine • Buy white grapes, destem, crush and press same day • Put juice in an elevated barrel or container (i.e. this is your primary fermenter) (put it on a bench or heavy stand) • Add yeast to the juice (.073 grams of yeast per each pound of grapes) (OR – do not add yeast and just let the wild yeast in the air do the job) • Cover the juice to keep the fruit flies out, but do not seal it tightly as fermentation gas must be allowed to escape. • Allow the fermentation to continue until it starts to slow or stop completely (anywhere from 7 – 10 days) • Place a tube in the container to the bottom, and rack (siphon) the juice out • Take all your juice and put it into demijohn and fill about 7/8 full. Seal with a cork/airlock combo and put a water solution in the air lock • After 6 – 8 weeks, rack (siphon) the wine out of the demijohn, into another demijohn and fill to within an inch from the top • After 4 months, rack again, and fill to within 1 inch from the top again • After 6 months, you can now bottle, or let stand in the demijohn for another year and bottle then • After corking your bottles, let them stand vertically for 2 – 5 days, to ensure the cork expands back to its original thickness – then you can store it horizontally without any risk of leakage. • The red wine will be good to drink when it is one year old, and even better at 2 years old • Store in a cool dark place • Enjoy