This video gives you a winemakers perspective on beginner wine making. It takes you all the way from testing juice to racking off the wine after primary fermentation.
About the oxigen: How they manage those big thanks (20.000 L and so), when there is a big head space? Do they use CO2 or Argon gases? I mean, for both, wihite and reds
Do you have an email to communicate through? I am curious to learn more about how you built your wine business up from the basement to the winery. Great content!
I'm in a pickle. I just watched your video and l have made a mistake. My carboy is only 1/2 full and it will be days before l can get smaller ones delivered. Can l use the Distilled water jugs in the mean time?
Thanks very much for your videos!! Doesn't the campden tablet kill yeast? I've seen it dosed for 1 tablet per gallon to stabilize.... can you elaborate? I know you used fewer tablets and I'm sure your experience trumps my RU-vid University lol. Maybe it was that you didn't use them at the same time?
@@toaluasaleupolu7060 If you are adding no more sugar to it the tabs will do the job you don't need to worry about anything else if you are storing and bottling it properly. There's plenty of natural winemakers who simply add nothing
