21 Comments

  • tenochtitlan51582
    Posted September 25, 2018 4:35 PM

    What after this? You strain it and is it ready to drink?

  • D Hjelt
    Posted September 25, 2018 4:35 PM

    Super helpful content! First person I've found to actually show the process of adding yeast to must thank you

  • Planet Mojo
    Posted September 25, 2018 4:35 PM

    New subscriber here. Have you ever made wine from Marquette grapes (cold weather Pinot noir hybrid)?

  • idontrlycarethtmuch
    Posted September 25, 2018 4:35 PM

    Why don’t you need to take any of the sanitation steps that you do with brewing beer?

  • rogfleagle
    Posted September 25, 2018 4:35 PM

    what should your must temp be before adding the yeast ?/ my must was around 65 when I added my yeast and nothing at all is happening !!! fermentation isn't starting did I stun the yeast ?? was the must still to cold ?? I have a small space heater on it now and temps are around 67 now and nothing yet !!

  • Bill Mauroni
    Posted September 25, 2018 4:35 PM

    Really enjoying your videos, Thanks! Are you from Pittsburgh?

  • David Gordiyenko
    Posted September 25, 2018 4:35 PM

    you need to stop putting chemicals in your homemade wine

  • Brenda Layne
    Posted September 25, 2018 4:35 PM

    Ok finally got some distilled water and my PH kit. Today here are my readings. Bucket 1–PH 3.1, Acid 6.875, SG–1.010. Bucket 2–PH 3.1, Acid 7.5, SG–1.010. Do I need to do anything at this point. It is day 5 of primary. Also no one has Malalactic acid here and the only people on Amazon will take weeks to get here. So do I have other options to malolactic fermentation or just push through on this batch and order some for the next? Thanks for putting up with me.

  • Brenda Layne
    Posted September 25, 2018 4:35 PM

    I am so frustrated right now. I just tested the acid in my buckets. Bucket 1–.75, Bucket 2–.87. How do I reduce the acid? I think one of your videos said simple sugar. But at what amount to get the acid to .65?

  • Brenda Layne
    Posted September 25, 2018 4:35 PM

    A question about acid. When I am doing the color changing test on a red wine. Is the color considered changed when it turns white? or when it turns green after that?

  • Brenda Layne
    Posted September 25, 2018 4:35 PM

    A question about acid. When I am doing the color changing test on a red wine. Is the color considered changed when it turns white? or when it turns green after that?

  • Brenda Layne
    Posted September 25, 2018 4:35 PM

    Ok so I received my PH meter. It is a Pen Type pH Meter. Step two of the calibration says to "Regulate the trimmer with a screwdriver until the buffer solution value corresponding to the measurement temperature is obtained." Can someone put that into english for me? jeeze.

  • Brenda Layne
    Posted September 25, 2018 4:35 PM

    I have watched your videos more times than I can count. I don't want to be a pest and I promise I will learn well as I am doing a journal. But is it too late to add the Potassium Metabisulphite? This is day 4 of primary fermentation.

  • Brenda Layne
    Posted September 25, 2018 4:35 PM

    Also what about Acid levels. I tested mine today at day 3 and it tested at .56. Should I raise it during primary fermentation?

  • Brenda Layne
    Posted September 25, 2018 4:35 PM

    My must is in primary fermentation. Some information I see says that it must be at 75 degrees or lower. You said in your secondary that you keep the temp at 80?? what temperature should I keep the must at?

  • Johne Chalach
    Posted September 25, 2018 4:35 PM

    how to ensure that all sucre has been converted, i don't want sweet wine. how to balance that. help please

  • Tenwalls
    Posted September 25, 2018 4:35 PM

    Best, most informative home wine making videos I've seen, (and I've looked). Would love to see a summery at the end of critical step videos like this one though. Maybe it would allow a more indepth coverage of the topics than on an "as you go" basis. For example, while you do explain how you determine the water/sugar/ph balance for the must as you progress during the video, a short summary at the end might help us newbies understand those critical concepts a bit quicker. Also, would like to understand the affect of adding potasium metabisulfate after final fermentation. The videos are great as they are though. For sure.

  • Francisco de la luz Gonzalez
    Posted September 25, 2018 4:35 PM

    This lols fun but I way out in central Mexico and there are no grapes

  • Calum’s Homebrewing Adventures
    Posted September 25, 2018 4:35 PM

    great concise advise, I will be subscribing.

  • Eric Jordan
    Posted September 25, 2018 4:35 PM

    Do I need a lid and airlock for primary fermentation? Or can I just use a piece if plastic?

  • Chris Gallamore
    Posted September 25, 2018 4:35 PM

    Great video. How did the wine turn out?

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