MASTER of WINE makes PINOT NOIR: How to make Red Wine Part 1. 

I’ve been making wine for the past three years now after discovering that it’s possible to grow grapes here in Norway. We have only one grapevine, which produces small, very bitter fruit. But nothing ventured, nothing gained. Suspecting that our grapes might be a tad too rich in tannins, I added supermarket grapes and a few kilos of raisins, plus wine yeast. Thanks to the raisins, the yeast went bananas. The result was a pinkish-brown liquid that tastes vaguely of Marsala with an alcohol content that can only be guess at. In line with naming my wines after rock groups and/or albums, this one was Pink Fluid. The almost white wine I produced the year before is called A Whiter Shade of Pale. I’m aiming at a Margaux this year. Wish me luck.

Ahhh, as I was raised Italian, I became accustomed to wine from the basics on up. I experimented with fruit wines as well. Two fruit wines that were second to none that I've made, from scratch, were pear and mulberry wine. The one that came out on top was pear wine...very difficult to process but the flavor was, well, heart warming and high in alcohol content. Suits my palate just fine! I've been away from the wine making for a few years but I thank you for re-inspiring the passion to continue...an excellent video by the way!

This is the best wine making video I've seen. Some videos make wine making seem like nothing more than a chemistry experiment--sanitizers, specific types of yeast, adding chemicals etc. I love that you stepped on the grapes. It would be great to see part 2.

I am impressed by the white wine you made without SO2 and put in a bottle. The red one I would ferment open top without airlock. I have now 9 different wines most still fermenting in Shatrovo, Bulgaria, Struma valley

When are you going to release part 2???? Interested in seeing how it turns out.

I tried home made wine when I visited a friend in Calabria a few years ago. The standard was generally above average, but it might just have been the holiday atmosphere that increased my perception of the quality.

I've been making wine for 10 months now, starting last autumn with grape wine which is actually so easy to make...the wine makes itself as they say! I used German Riesling and something called Hamburger by the guy who gave me the grapes. I've tried it at 6 months old and it was really good. Since then, I've caught the bug and now I always have something brewing, however I've switched to other fruit wines instead of grapes and mead. Love it! Love my new hobby, love everything about it...the fermentation and the process in general is just so fascinating to me I basically enjoy it at least as much as the final product, if not more. In fact, I drink seldomly...most of the wines/meads I produce end up being given away to family and friends who seem to enjoy it. A lot, lol! Regardless, I'm already running out of space to store the wine properly because over the last 10 months, I've produced 18 different wines & meads, mostly in 5 - 10L batches, so currently, despite giving much of it away and drinking some with my closest family and friends, I still have about 100L of wine, within some 150 bottles. The last three batches I bottled were: rose petal wine (amazing!!👍), a mix of tart and sweet cherry and dandelion with orange. They're all great but the rose which did turn out as a wonderful rosé, is my favorite of the three! It's actually in my top 3 in general!

Part 2 please! Really great video.

Never made wine with grapes but growing up my parents have made "wine" from apples, gooseberries, rhubarb and even coffee berries.

The grape pressing part with the music was soo cool. Well, as cool as stuff like this can get, at least. 😃 Well done.

I'm going home wine making now 2nd fermentation I use korean wild grape(muroo) Wish me good luck

I've never had homemade wine, but I did help out with the harvest this year and get to see the winemaking process. Also helped with a pumpover. Very informative video!

My grandmother used to make wine from Illinois Concord grapes many years ago. I was too young to enjoy it lol. I think she also made wine from other fruits as well. Pretty simple home process that produced a satisfactory result.

Decades ago I used to make wine from concentrate. The whites were ok, sort of, the reds not so much. My reason for making wine myself was mostly financial, but it was interesting too. Great video.

A cool philosophy. Drink your own wine and stay thirsty. Well done. I’m with you on all of that. Cheers from NZ.

Many of us succumb to the temptation. I've made mine with frozen/destemmed Columbia Gorge fruit, light toast oak chips and Romanee-Conti yeast. I found lots of bottle variation, but the best bottles were very nice if I do say so! 😅 Thanks, be well!

Hey Konstantin, thanks for this awesome video! Can't wait for part 2! Best of luck.

most of my homemade brews have been mead, mostly because of how easy it is to make. But I really want to try making a red wine with grapes and pinot noir would be so good.

Just watched some of your videos. Finally a wine channel i really like, fun and educational. Keep it up bro! Looking forward for more. Subscribed😁 Greetings from Slovenia!

Loved this. Real change of pace.

Where is part 2, what happend ? Are you aging it ?

wunderbaum :) What a great idea for a series, cant wait for the follow up videos.

If you dont have a punch down tool an old flat top potato masher is a good substitute for small batches. Much better than a spoon!

I love this video. First time making wine this year with trollinger vine in my backyard. Will you make a Part II? Love your stuff!

Well done, and a great video! I can't believe you've pressed the grapes and fermented it in your own cellar though! Everything gets so sticky and smelly - and that's with working in a real winery!

Love the black shirts. The artists & musicians sport black in my city. You get it.

As a Master of Wine, you shouldn't confuse the term pressing with crushing! Crushing is what makes the juices flow. Pressing comes later when you separate the liquid from the skins, in this case after fermentation. Gotta stay sharp, my man! Love your content. The soft natural lighting in your cellar/studio is 10/10!

And we want to see part 2. How did it turn out?

Thank you for sharing your journey and process!

At the winery I work at we walk the tanks versus punching down the grapes with tools prior to fermentation. Literally put on boots and get in the tanks and walk around.

I would love to try this at some point! MVP moment was the electric blanket on the fermentation tank! Fantastic video Konstantin!

I love that you are so down to earth, keep up with the videos!

i would love to make PN one day!

I always thought that Pinot came from Pino in Sesam Straße. Now it is an upside down X-mas tree. I still prefer my Sesame Street explanation. Super Grover is my nickname for Primitivo, off coarse. Thanks for showing the process of growing these funny living creatures that do the real work for us all. They are tiny, are they? Yeast, is it? Ha, what yeast? Where does it come from?

Love the videos Mate! is the part two coming soon? looking forward to it (Y)

Great video! Quite educational and entertaining. And nice cellar. Reminds me of some spots in Spain. Cheers from Mendoza 😊

An advantage of pressing with feet is also that the bacteria responsible for malolactic fermentation (Pediococcus, Oenococcus etc) are common colonisers of feet and will normally prevent other bacteria from ruining the wine. Plus it feels funky

Du kannst vor allem als Hobbyweinmacher ein bisschen Hefenährsalz in den Weinansatz mischen damit die Fermentation so schnell wie möglich beginnt. Je schneller die Fermentation beginnt desto kürzer ist der Weinansatz in Kontakt mit Sauerstoff und desto schneller kann die Hefe alle anderen (unerwünschten) Bakterien verdrängen.

I also make wine at home. I add yeast and that’s it. No additives or clarifiers. Really looking forward to part 2 to see how your wine turned out.

I've started doing 2 pours for the first bottle. instead of all 5. Then using the second bottle at 5 ounce pours. And using the left overs to cook with. That's 15ml's a sip or 30mls a drink. and thats 5 drinks per 5 ounce serving. lol. going to try shells mac and cheese wines tomorrow. lol. very good.

I was enjoying the traditional music dance you made while pressing 😂

The wine stomp dance was a bit of a surprise. 😂👍🍷

Great video. I've been making my own wine for years with very mixed results. It's a fun time though. This year I have some chenin blanc as well as a fortified wine project going. Enjoyed watching your experience!

Beautiful video! When is part 2 coming out!?

professional and natural way

Loved the video! I just made a batch of Montepulciano from some North Texas grapes and destemmed them with a milk crate and it took about 3 hours!!

The bottle shape you like so much reminds me of a Bordeaux Tregnum or a big Madeira bottle.

Wonderful video Konstantin! Very curious to see how it goes with the Pinot Noir!

What a great video! Viewing this is much more fun than just reading theory. You've a great channel that I discovered some week ago.

Hey, loved the video! Was there a part 2 to this?

I think your white wine oxidized when you crushed the grapes. Oxidized phenolics can create a brown colour much like a bruised apple. What you can do in the future is add some sacrificial tannins at the start of crush that will bind up those enzymes that cause browning. Also adding yeast nutrients that are rich in glutathione also help protect the wine from oxidation. I know you didn't want to use sulfite but they classically are an antioxidant, although not as effective as some would think. If you really hate the colour you could fine it with potassium caseinate or add PVPP at the start of fermentation or even afterwards.

I never had homemade wine and also I never drink Wine actually, but I enjoy this type of videos and I like your videos, if you think that color is weird, but honestly it's beautiful color, golden color and also I'm sure it's more meaningful because it's homemade..

Look really nice. How much points did the chateau Baum get?

Honestly a much more interesting video than I expected. Very nice! I wish you all the best for your wine! (Food for thought: my experience is that your preferred bottle type doesn't work with a Coravin 😉🍷)

Im growing a small vineyard at home to make my own wine in the future.

Today I racked my plum wine off the gross lees and will experiment with aging on the fine lees for the following 2-3 months! Had some trouble with the quality of the fermentation but we'll see how this ends down the line :)

I do make mead. Its a bit different, but in essence its close enough.

Thank you sooo much for your amazing videos Konstantin ! I've just started a wine course and you make everything sooo much easier and sooo entertaining. Thanks for everything xxx.

The first time I made my own wine was a little funny yet it tasted okok..I put some sugar during fermentation😆 Unfortunately It got too acidic in 7 days and I had to throw half away. Lesson learned

You need to send me one of the finished bottles ! :D So awsome.

I made my wine it has been already a week since I pressed yested and airlock is on. Question is that when I can bottle them I mean how long airlock should be on _

Sanitation is boring to talk about, but it’s by far the MOST important part. The use of sulfites is wide spread in the wine industry (make a spray of 4 campden tablets per gallon of water. This is a minor irritant.) or star San works as well. Using bleach or ammonia is a bad idea. ANYTHING that will have contact with the grapes should be sanitized prior. Wine spoilage is mostly caused by bad sanitization practices.

i am so glad i found this channel! that is a cool sword behind you :)

Is there a part two to this as I am very interested to see how it turned out.

Impressive and enjoyable video. I'll be looking forward to watching how things progress.....I'm now thirsty....off to see what's kicking around in my 'cellar' :-) Tony

Where is part two??????? I needs it!

I went into harvested vignards to search for leftover botrytised grapes and have now a half liter of a trockenbeerenauslese

Great video, just done our second harvest here in South West France for white wine today. Really nice thing to be doing just need to get the alcohol level better this time around

This is such a great and inspiring video! I'm so excited, need to buy some grape vines and a stainless tank!

Can’t wait fort part 2…

I make my own wine at home, it is very interesting and rewarding, but I make fruit wines since I live in a tropical City, the nearest vineyard is 70 km away, but they doesnt sell grapes.

Great video Konstantin

Is there a part 2 already? Thanks 😊

I would love to see or at least hear how it went. Is the wine bottle aging in your cellar? Did you drink it all immediately? Did it turn into a big pot of vinegar? Whatever happened would be interesting and educational.

Well done! Cheers!

Hello Konstantin, what happened to your red wine? Will we get a second part or did the wine turned bad? Would love an update.

how is this wine coming along? also what is the syrah you mention in this video?

Thank you from Atlanta, GA!

Just asked on your instagramm post if there will be a video and here it is. I am looking foreward to see the next part of this. Mostly because i tryed to do my own wine from grapes i got at home. But it turned out really bad, so i wonder what i did wrong... First steps i did where kinda the same like the ones here in this video. But maybe i failed anywhere later? Or maybe the grapes where just bad... Maybe I will figure it out after watching the next steps in the coming video. If not I`ll just try it again next year. Anyway, great video and I always love watching your content.

like your wine making in your basement! Keep making it.

Please go commercial so I can buy your Rieslings. That label looks so cool.

Thank is you this video!

when’s part II coming out 🙃

Piedrasassi Syrah is some real good stuff! Great video

My name is Mike. IJust discovered your channel and subscribed. I have watch several videos now. I am a professional winemaker here in California. Our winery is called Ruby Cellars and is located in the Paso Robles area. I would be delighted to get your opinions on our wines. We have many red and white varietals. We have made port, neutral brandy, and have made an "orange" Viognier for several years. The most recent vintage won a gold medal in the San Francisco Chronicle Wine Competition. I will be going through as many of your videos as possible over the next month or so. Cheers!

Whole cluster fermentation in a cold year is a classic mistake. That wine will come out MUCH too tannic. The stems and branchi looked very green which = Tannins galore. Did you check the sugar levels? What was the gravity before adding the yeast? In cold years you are allowed to add sugar to the ferment. It is a common practice in Burgundy. I salute you for this effort! Cheers!

Do I need to steer it 2-3 times a day everyday? Until its done?, or just in the beginning?, I work in different countries time to time, so can I leave it for like 3 weeks without steering?

Thanks for heads up! How can i get one of those fermentation jar please? It looks exquisite and what is the alternative for doing a jar like that manually at home??

Made my own wine for about six years now started with apple from wild trees then elderflower now my own red grapes from the garden wine might not be to good one week but give it a few more weeks and taste can change dramatically once through away forty bottles away once because it was like vinegar Italian on job said I was stupid as in Italy that's what they use in cooking

Cool stuff, although I can't stand the traditional foot treading 🤮 I try not to think about it when I drink port, haha. If you have a good, versatile yeast strain, you can ferment the wine at a much lower temperature (18ºC or so). This should help especially with delicate red varieties like pinot noir (and pretty much all whites), so that they can retain more of their floral and vegetal notes. Just a tip for your inevitable third vintage in 2022 👍

Just tried my furmint-hárslevelű cuvée from this year - waiting for racking, filtration, but smells and tastes so nice. Hope your pinot will be good too!

I have some tips for a master wine who has a lot to learn about making wine, first thing you brings out 10/20% of the juice to get a higher peel juice ratio, not only u didn't do it, u adding 10% water to the wine to awaken the yeast? Second thing wine making is a school of tolerance, you have the lower limit in temperature for the yeast right they will start later and also the fermentation will last longer but you will get a fruity taste (depending on which yeast you chose you did not say) why are you in a hurry? Making wine reflects who we are and the taste of the wine that comes out reflects this faithfully,

amazing video! it s very interresting to see the process of winemaking as a brewer, just the lack of sanitation stressed the fack out me hahaha

Need part 2!

As I am living in Munich, it's quite hard to get to real grapes for wine. May be some smaller winegrowers in Franken are also selling to private people? I will try next year and make some :-)

Cannot find part 2 of the Pinot Noir video. Thanks.

You live in Germany can I send one bottle of my wine and you tell me whats wrong and good about it. I use zilga grapes that I grow here in Estonia.

Excited to see what feet yeast can bring to the complexity.

Hi can you score Ontario VQA wines. Thank you.

hey there doesn't seem to be a part two of this particular wine-making process? I see the other one but that one is for white wine :D