Making White Wine from Juice: 2016 Pinot Grigio 

I feel'ya, brother!

@@BEERNBBQBYLARRY how exactly are you saving money ?

@@SuperPhilly5 cuz its cheaper so he can save the extra money

So all of that clearing it up is just for looks correct?

it helps when he tells us why he is putitng chemicals in as he does it and what its for

So you get 60 bottles so 60 trips to the store . Lol you do the math

Enjoy in moderation

I suppose it's possible but I've never had it happen. I enjoyed the vids.

That's true

For wine grapes, I do not.

In jail when guys are making homebrew, during the burping stage the guys will take turns inhaling the bag every time it fills up with co2 to get buzz

Boston Sales 😩

Interesting because commercially sold wines use chemicals as well. :)

BEER-N-BBQ what about juice suppliers like Mosti Mondiale. They pack their juices with the nutrient and the yeast. In that case would you still use the yeast nutrient and the yeast?

Can I use home made juice .and how many gallons of sugar should I use

ElGatoLoco698 Sarcasm ☝🏼

that intro is indeed annoying

"No❤"

@@BEERNBBQBYLARRY o

yes and the process is usually a bit quicker with red wine as well.

What's the difference between nitrogen and carbon dioxide? They can both displace oxygen in a confined space.

@@BEERNBBQBYLARRY the difference is substantial. FIRST: Carbon dioxide is toxic at very low ppm, nitrogen is not toxic. Carbon dioxide is still the primary cause of death among wine producers and this is a fact, at least in Italy where I live. Having and opening a co2 tank in a confined space is not so wise imho. I don't say this for you because I think you already have the experience. I wrote this remark for all those people who do not have the proper technical education. SECONDLY : you are right, both are able to displace oxygen but the consequence of a CO2 or nitrogen gas leak are very different. A co2 leak will increase the co2 and reach toxicity level very soon. I think you need something like 2% of co2 to die A nitrogen leak would increase nitrogen and reduce oxygen. When oxygen reaches 12% (i.e. nitrogen +8%) you will start having serious health consequences and go in coma and die when oxygen level goes to 10%. But there is a huge difference in those two scenarios. Co2 toxicity does come soon (2%) and without prior notice since it has no colour and no odour. On the contrary a lack of oxygen toxicity due to an increase of nitrogen level occurs slower (10%) and does come with prior notice since your body reacts at low level of oxygen in different ways. So before death you will have different alarm levels for your body such as fatigue, lack of concentration, breathing differently, and so on. It's the same that happens when you go high in the mountains. Therefore if something is wrong in the air you will have time to react. Have a nice day. With love from Italy.

I prefer my wines dry. I don’t back sweeten nor stop fermentation prematurely with potassium sorbate.

You'll have methanol naturally in any wine due to grapes containing it naturally.

@@BEERNBBQBYLARRY thank you

BEER-N-BBQ by Larry what is meta ? As I understand 1. was potassium - to kill wild yeast 2. Nutrition for yeast. 3. At 2:17 min of video I did not recognize. What was it ? the same potassium? You said something about acid of wine so how you measure it usually ? And what for ? Did you measured ABV before bottling ? Do you usually measure sugar brix in time of fermentation ? And in what time you understand that fermentation completed ? by Bubler indication or ? I’m interested at fermentation “management” of wine )) I use distillation from row fruits, berries, row spirit, wines. I got less experience to produce dry wine. so I just only made wine with out any chemicals and with a wild yeast with sugar adding. It got very good aroma, strong distillate, but those wine honestly was not so good. Now I’m working to improve quality of wine. Once again good job, thx

BEER-N-BBQ by Larry Thanks a lot !

BEER-N-BBQ by Larry I'm a simple man I like beer, wine, BBQ, pizza, and titties and by the looks of it there is only one thing needed to make that intro better

It really depends on a number of factors but is primarily about not adding too much meta over time. For wine, it is very easy to build up too much meta after multiple additions at each racking. A free SO2 test and some calculations would definitely help to ensure that to much isn’t added.

@@BEERNBBQBYLARRY Nice! If you add a little too much, will it dissipate through the airlock over time? Cheers

@@GoranSvettlund no. It builds up in the wine making it taste salty and like sulfur.

@@BEERNBBQBYLARRY Cheers

A local grocery store used to import them from California and Italy.

@@BEERNBBQBYLARRY thank you

To each his own, but sulfur has been used to preserve wine for thousands of years, so they were using it 2,000 years ago as well. I had a friend that was an all natural wine maker until he got tired of 1/3 of his batches being off or outright spoiled and then began use of sulfur dioxide and commercial yeast to get consistently good results thereafter.

BEER-N-BBQ by Larry thanks for the response. Do you ever use welches or old orchard juice?

BEER-N-BBQ by Larry the kits I'm looking at actually comes with skins. They are however pricey, $2-300 for a 23liter batch. The cheapest wine in my country is about $10-12 per bottle so still big savings if its tasty. Guess its only one way to find out :) cheers :)

I don't think there's an ideal temperature. I just add it to the bulk aging vessel at whatever temperature it is at the time.

BEER-N-BBQ by Larry It’s been a tad warmer than you had in the video and I did use nutrient, however I didn’t aerate my juice and just pitched my yeast dry. Hopefully I didn’t mess up too bad haha. Thanks for the fast reply, you have an awesome channel mate! Cheers

@@BEERNBBQBYLARRY awesome. Thank you.

nice to know alot of guys have argon laying around the garage co2 not so much

Glad you enjoyed!

Great! Thanks !

@@BEERNBBQBYLARRYHi Larry, thanks fot getting back to me. I have a couple of follow up questions: 1. Would it have any effect on the yeast that we pitch in? 2. Also, would this work for beer?

Makes sense. Thanks😃

@@BEERNBBQBYLARRY Thank you

@@BEERNBBQBYLARRY Is it okay to use the bentonite still or will it strip color from the wine too. Thanks.

Is there an address or a contact number?

Oh ok. I was trying to research how to make wine because I have 8 established grape vine plants and I am now after 5 years getting Tons of grapes and I thought well maybe I’ll make my own wine. I commend you! I do a lot of different things but not too sure I could do this thank you for the lovely video

Thanks for watching. 😁