49 Comments

  • WI FI
    Posted September 21, 2018 12:21 PM

    These long term projects are really underrated. Like all the way from 2016???!!! Great job Alex, keep it up

  • Dustin Butzin
    Posted September 21, 2018 12:21 PM

    Favorite part is your yeast drawing… it's really what happens but you made it funny, lol.

  • John Smith
    Posted September 21, 2018 12:21 PM

    Dude. The CO2 from that will never kill you. Shut your window and enjoy the aromas

  • Corinne Grealish
    Posted September 21, 2018 12:21 PM

    Where can I get a t-shirt of that yeast diagram? Hahaha!

  • Lice Pissidon
    Posted September 21, 2018 12:21 PM

    for those underage, apple juice, raisins and baking yeast. your welcome

  • Setho666
    Posted September 21, 2018 12:21 PM

    You should try to make lambic or geuze

  • meredocu
    Posted September 21, 2018 12:21 PM

    yeast produce water if there is oxygen in the mix, not alcohol. it start producing alcohol once all the oxygen has been consumed ( so avoiding stirring and sealing the lid ensure that most of the sugar is turned into alcohol.

  • Brian Argo
    Posted September 21, 2018 12:21 PM

    I've always heard you should put vodka in the airlock so if anything tries to grow in the tube, it will be killed immediately and not ruin a whole carboy if it happens to be pulled in.

  • joe martin
    Posted September 21, 2018 12:21 PM

    Anyone know why my wine went fizzy???

  • S Aleksander Caradonna
    Posted September 21, 2018 12:21 PM

    Yeast is soooo important. Different yeast have different retention even if they're the same species. You will either get off flavors or stalled fermentation with the wrong yeast, or you could be lucky haha.

  • Jason Patterson
    Posted September 21, 2018 12:21 PM

    With your volume of must, assuming 30% sugar by weight to begin (probably high), you'll only produce about 0.76 cubic meters of carbon dioxide over the entire course of the fermentation, or about the same amount as a person would produce over a day and a half just by breathing. Unless you're making the wine in an extremely well sealed room or in much larger quantities, there is absolutely no danger, though it does have an odor that you might not want.

    Even with larger scale production, simply turning on a fan occasionally is more than enough to disperse any pooled CO2. Where people get into trouble is in industrial scale systems involving large containers that can trap CO2.

  • Matthew Young
    Posted September 21, 2018 12:21 PM

    Aenerobic respiration is the alcohol fermentation process

  • Jeff Caligari
    Posted September 21, 2018 12:21 PM

    Oak barrels are used to give an extra note to the palette (In wine terms) Thats where the nutty tannin flavors and aromas come from.
    It is also the color in Whiskeys and Brandies. Mainly from the Barrel.

  • Ishan Patel
    Posted September 21, 2018 12:21 PM

    The periodic external fire was 90 degrees out of phase with the frequency of vibrations in the wine waves in the bucket. ?

  • Zeke Holmes
    Posted September 21, 2018 12:21 PM

    Do you have a shirt for the yeast pic on the fridge blue board?

  • Brad Johnson
    Posted September 21, 2018 12:21 PM

    Hi Alex, sorry to ask a question on an old video. Could you use the yeast that we made for the sour dough bread to make our wine? Would it add a local flavor to the wine or will it just make a local tasting vinegar? Great videos, you really go deep on these project videos.

  • BigDH28
    Posted September 21, 2018 12:21 PM

    Was that a…. what you call it…. a……..Pee-pee on the yeast drawing? ???????‍♂️?‍♂️?‍♂️????

  • Gabriel Calderón
    Posted September 21, 2018 12:21 PM

    Lmao, idk if those grapes could make enough co2 to kill you.

  • Chow Yew Loon
    Posted September 21, 2018 12:21 PM

    I got nothing to say but I love you 🙂

  • Gonietube NYC
    Posted September 21, 2018 12:21 PM

    To clear your wine up there is a clay wine companies shake up in the wine and they let it settle and the clay grabs all the particles and it comes out clear !!

  • manikandan mani
    Posted September 21, 2018 12:21 PM

    how to measure the alcohol content

  • Sebastian Trejo
    Posted September 21, 2018 12:21 PM

    Did the yeast have balls ??

  • TechVlogger
    Posted September 21, 2018 12:21 PM

    M following ya. Making sense till now. Lets see if i can do it hahh

  • billyboy4
    Posted September 21, 2018 12:21 PM

    6:26 Speaking about the taste of the must, I'm glad You Got Over It.

  • Johan Cornelis
    Posted September 21, 2018 12:21 PM

    Great series … choose a better yeast ,-) => belle série : le type de levure est important

  • Shane Bird
    Posted September 21, 2018 12:21 PM

    "Greatest yeast fermentation diagram ever"

    A Biomedical Scientist

  • Justin Cobb
    Posted September 21, 2018 12:21 PM

    I admire your dedication to science and precaution but that bubbler tube out the window was completely unnecessary. There is no way that ferment is putting out more CO2 than, say, another person in your apartment.

  • Lerbyn
    Posted September 21, 2018 12:21 PM

    i highly doubt the co2 produced will make any significant difference to the breathing air it would probably be similar to having another person in the room

  • NoobGaming
    Posted September 21, 2018 12:21 PM

    That amount of liquid wouldn't produce enough CO2 to kill you. Also the yeast needs to be keep at certain temperatures. To hot the yeast goes faster and gets bitter. To cold the yeast dies.

  • PCShogun
    Posted September 21, 2018 12:21 PM

    With the hydrometer, you take a reading BEFORE adding yeast. This gives you POTENTIAL alcohol. Then take a second reading when fermentation is done ( no more bubbles coming thru the airlock). This will show you the remaining sugars. The difference between potential and final readings will show you the alcohol content of your beverage.

  • Darth Masher
    Posted September 21, 2018 12:21 PM

    You're supposed to measure the sugar level before and after fermenting.

  • KAESowicz
    Posted September 21, 2018 12:21 PM

    You could drill a hole in a window for the pipe ?

  • Kenny Westone
    Posted September 21, 2018 12:21 PM

    Please do a beer series please.

  • Benjamin Rivera
    Posted September 21, 2018 12:21 PM

    I was wondering why there was a Deadpool 2 trailer in your video, as most ads on your channel are normally targeted to the G group, and then I saw the yeast diagram… ?

  • Dillon Borges
    Posted September 21, 2018 12:21 PM

    do you test the sugar content every day?

  • Anna C
    Posted September 21, 2018 12:21 PM

    be a fabulous abult

  • Jamie Nash
    Posted September 21, 2018 12:21 PM

    Alex, Strictly speaking, the hydrometer actually measures the density of the liquid that you place it into. Alcohol is less dense than water and so the liquid will become less dense over time. To know when the fermentation is actually over it's better to take readings every day and when the hydrometer readings remain the same over a 2 day period that means all of the sugar has been converted into alcohol and fermentation is over.

    The temperature is also massively important and will probably be the defining factor in how your wine tastes, provided you haven't spoiled it through contamination. I would assume it's similar to brewing beer, therefore, the lower the better. Although I don't know the exact temperature it should be, it's probably around about 20. The fermentation takes longer, but it helps to prevent those cidery flavours.

  • devin klemp
    Posted September 21, 2018 12:21 PM

    I feel like you don't know what you are talking about but since you are French I will let it slide

  • yas kma
    Posted September 21, 2018 12:21 PM

    I've lived in france and you are the most french guy i've ever seen

  • mouad choukri
    Posted September 21, 2018 12:21 PM

    i cant beleive i found a french person i like

  • Chase Williams
    Posted September 21, 2018 12:21 PM

    I haven't made wine before but I have made beer and mead. I'm not sure you fully understood how to read the hydrometer. I didn't see you take a reading in the second video when you made the wine must before you started fermentation. That reading gives you a potential alcohol content assuming all the sugars were converted to alcohol. The second reading gives you another potential alcohol content based on the remaining sugars. The ABV of the wine is the difference between the two readings. For example, I'm going to make up some numbers, an initial reading of %18 before fermentation and a second reading of %5 after will give you an ABV of %13.

  • Patrick Taylor
    Posted September 21, 2018 12:21 PM

    DIY CO2 bubbler For the Win!

  • Van Allen
    Posted September 21, 2018 12:21 PM

    Oh my… I didn't know yeast had a penis…. What about the female yeast?

  • Phoneyakk
    Posted September 21, 2018 12:21 PM

    Keeping things basic is good. But don't use bakers yeast in your wine. If you're buying buckets, sulphites, bottles etc. also buy wine yeast.

  • randy bowen
    Posted September 21, 2018 12:21 PM

    i have 5 gallons of Mead fermenting right now, i want to mix raspberries w/ it. i hope i can bottle before christmas.

  • Bill y
    Posted September 21, 2018 12:21 PM

    its probably been said below but I aint reading 150 comments
    The first fermantation needs oxygen, I just bang a cotton wool ball in hole, and cover with cloth. that way,, yeast gets plenty of o2 to start churning out the alcohol.
    the secong ferm, is when you use bubbler. just a thought,

  • chicoarraes
    Posted September 21, 2018 12:21 PM

    dude… the CO2 from that little bucket is totally harmless lol you would need a lot more to suffocate

  • P K
    Posted September 21, 2018 12:21 PM

    To suffocate you would need to be making a few tons of wine at a time, so no, It's not dangerous

  • Sean Tiu
    Posted September 21, 2018 12:21 PM

    Sacharomyces cerevisiae is also used in those "wine" yeast, just different strain

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