Most fruits, at their ripest stage will have natural yeast already. No need to add. They do need sugar from outside to be activated though. In the video, he adds sugar.
Good video, calmly explaining the process. I'm in London and our crop of white grapes is quite small and now ready for picking. Will probably have to add some sugar for the fermentation, but my and liked the natural process that you demonstrated. Many thanks
In the UK, the grapes can be less sweet. For this reason, adding sugar would be a good option. But I recommend you to measure the original gravity, then add the amount of sugar needed. Enjoy ☺️
Hi, great video! Why can’t you just keep the wine in the carboy after the primary fermentation. I mean, after pressing the grapes you put the juice in a big carboy, why do you have to syphon it again into another carboy after secondary fermentation? Can’t you just keep it in the same carboy/demijohn and let the lees go to the bottom and age? Thanks!
The lees separate from the wine and settle on the bottom. It’s ok to have a little bit of sediment on the bottom but if you leave it on a thick layer sulfur compounds can build up and ruin your wine. Also the yeast cake can autolyse and give off what has been described as “meat flavors.”
mrb. gökhan beyin bu videosunu çok beğendik. hatta gökhan beyin sayfasına yazı yazdık ve gökhan bey den de cevap da aldık fakat nedense videoyu bir türlü bulamadık. silindi mi kaldırıldı mı bilmiyorum. o kadar şarapcık yapanlar var ama en iyi video budur. emeğe saygı kolay gelsin.
Thanks for the video :) I am making wine now. When you take the wine over in the second bottles to stand for 3 months do those bottles have to have airlocks on as well? Or is the wine done bubbling by then? :) Kind regards Joanna
It depends on the grape variety, on the amount of sugar in the grapes, on the technology, on storage. some are stored for 1 year, some for more than 10 years. the storage temperature should be 12-14 degrees Celsius, maximum 16. the higher the alcohol content, the better it is stored, well 13-14 percent. It must be stored so that the air does not touch the wine.
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Thank you very much! I have a question what happens if in the second fermentation the airlock suctioned some drops of water? Does the wine oxidise itself? Thanx!
