I wish you could explain everything to me. The consistency and prudence that you exhibit with your explanation is second to none. I was looking for a fermentation video and found a hero
😂😂 I love your energy here. I am one of those people thinking I am here really making some wine in a few litre grape juice bottles. I love the calm knowledgeable way that you present this good information. 💜
THANK YOU!! You've just answered in a short easy to understand video questions I wanted the answers to. I've watched other videos, (whether intentional or not), were so convoluted, I was wondering whether or not I even wanted to try. My dad made wine in a gallon jug using a section of hollowed out corn cob as a stopper sealed with wax, A short, bent piece of copper tubing with a piece of surgical tubing into a glass jar filled with water. Bottled it in old soda pop bottles and capped with a capper. It was wine, although it wouldn't win any awards, and sommeliers world wide would gasp in sheer horror. Your short video has been very encouraging. Again, Thank You! Tony
Great to get clear instruction and info. A novice is usually a good resource because you are learning and wish to help versus some who acts a bit snobby as if we should know it all. Again, thank you!
I am really enjoying your videos. Your calming voice and relaxed demeanor give me the confidence I need and reassures me that I will one day be able to make quality homemade wine. Thank you so much and I look forward to learning more from you!
Good information and well presented, thank you for your efforts! I'm hooked again since the covid starting point and I retired just to dive in again and enjoy new ways with new people representing teaching better ways, new technologies and that renewed my interest. All of this initiated by people like you my friend. Subbed and liked for every one of your videos watched so far. You're the Jamie Fox of brewing videos. :)
The info in this is on point. This is super on point from a Kombucha/wine maker just saying. Great information to have available with information I have never learned before. Thank you.💯
I'm making my very first batch of homemade wine and this video was helpful to me. Thank you for sharing your wisdom! I will have to check out more from your channel!
Primary vs secondary…. “Brutha Charles” I get that red black and green you choose as the colour scheme.. love all the way from Nova Scotia Canada I thank you for the time you take to share this art.
Another good one Charles. Switch the wines I’ve started so far I’ve allowed them to stay in the primary fermentation for 6-8 days. Just because of my job. Racking/transferring the wines on the weekends. I haven’t started anything new as of late but I think it’s time to purchase a few more carboys and do one or two more batches. Maybe they will be ready in time for spring break.
I decided I'm going to try and make cherry wine next year and thanks to this channel everything seems extremely straight forward and simple. Will definitely keep referring back to these videos and I make my attempt. Great Videos!
I'm so glad I found you! I was thinking I wasn't suppose to let any air in during the 1st fermentation! Having trouble with the airlock & grommet not fitting properly. Its a new one and just doesn't fit right! Anyway, thank you for sharing your knowledge. It is appreciated! Now I don't have to worry so much! lol. I can get a new grommet & airlock for the 2nd process so it won't be problem. I also didnt know to stir or shake it up...during the 1st process. Thank you again!
Thank you my friend. I've already started my primary fermentation of strawberry wine, and air activity is just crazy! Shall transfer in a couple of days and follow your instructions. Cheers mate!
@@DIYFermentation humble too. Anyone who can clearly and concisely explain the ins and outs of a craft. Is a master. Once you're able to humbly say "I know this, but there is so much more I have to learn." then you're at a point of understanding. Where it shows your skill level. Anyhow, I'm an amateur; Just started a few weeks ago. As someone who is efficient at software engineering. I can spot talent and you've got it. Anyway, have an awesome day and keep on creating outstanding content.
Hello. I am totally new to this community, having not yet produced a drop of wine or mead. But I do enjoy your informative videos. Thank you for sharing your knowledge
In the Czech Republic they drink Semi fermented wine, which they call Young wine. It does tastes good, the taste is closer to grape juice than to wine.
Unless your stage fermenting by adding more sugar then it's still primary fermentation your just racking which is good but it can sit on the trub for a long time as long as the co2 is still being produced
Good idea, but this channel focus is on simplicity for the complete beginner. The fewer steps, the better. Stage fermentation or other slightly more advance techniques I leave for more advanced channels.
I notice a lot of videos of people literally bottle after a couple weeks of secondary fermentation. I made blackberry wine and left it in secondary for about 6 months. Gonna bottle in a couple days and see how it went.
First of all: your videos are very helpful! Thank you for that. Quick question: does it matter at which temperature you do the fermentation? If so, what is ideal?
Ruben, this is not a technical winemaking channel. Specific temperatures, exact hydrometer readings, nor recommended nutrients are followed closely here. There are specific temp. ranges for each type of yeast used. The recommendations given here is cool but not cold.
Thanks for the video. Some discussion of initial sugar content of the must and its measurement with a hydrometer throughout the process would have been helpful.
This suggestion has come up before, and I had decided that the extra steps distracted from the rather simplistic level of wine\mead making for this channel. As a next step knowing how much sugar to add to the initial sugar is a logical one. I do record the hydrometer reading during each racking to determine the .994 - .990 level, but showing that for each video is too time consuming, covered in standalone videos, or simply mention as the desired reading.
Thanks, Charles. Wish I had seen this sooner. For some reason I thought the wine should get down to zero during primary fermentation. I tasted four gallons of juice blends I have going and I think I can still save them.
Excellent Video. However, it also seems to be contradicting my understanding : In Aerobic fermentation, the products are carbon dioxide and water ( used for baking with yeast ) But you say the first stage produces 70% of the alcohol. Alcohol is produced only in anaerobic fermentation. Where is the disconnect in my understanding?
Good job keep it up. Hay you should try to make mead it's honey wine it's pritty simple to make and would be cool to see in one of your vids. Grate work btw
Thank you. On making mead. Been there... done that... Will do again... My video on making mead: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-jbtoOfkS1lI.html
Niice.. Should I wait for the airlock to stop bubbling in order to move to secondary? In my case it's been 6 days and it's foamy inside, and the airlock is still going crazy.. Should I move to secondary or not?
Thank you. No, don't wait for the airlock to stop. That might not happen for several months. If you have a hydrometer you could wait until it drops to 1.030, but it's generally best to rack into secondary after 5-7 days.
It's very entertaining and interesting the way you speak of the winemaking process. I do have a question to ask you though, I'm currently making some ribena wine and I thought to ask that I dont see you use any ingredient in your racking process to destabiilize the yeast. Is there a natural way around this or its a case where potassium sorbate is the only way of doing such. Thank you.
Although this channel does not offer individual winemaking advice, perhaps this video will help: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-as59h-CXcB8.html
I transferred my cherry/hibiscus in secondary fermentation carboys this weekend…..today i discovered it exploded…maybe the airlock wasn’t functioning or defect in the carboy because its was a perfect triangle piece that popped out…disappointing to say the least
Love the detail you put into your vids and the trial and errors along the way. I have a question you may be able to field. I finish fermenting wine where the hydrometer was below 1.000 for over a week and no changes in readings. Now almost 2 months later I still have what looks like CO2 still rising and frothing away. Should I degas on the next racking or is there something else perhaps going on?
4:20 Hmm... is this really happening without adding the MLF bacteria? Will it convert malic acid to lactic acid over time? ChatGPT said: No, malolactic fermentation (MLF), which converts malic acid (malic acid) to lactic acid (lactic acid), does not occur automatically over time in wine. In order for this process to occur, you must add specific acid bacteria, usually from the genus Oenococcus oeni, or other MLF culture, to your wine. Without these bacteria, the malic acid will remain unchanged. Briefly about the MLF process: What is required: You need to add a malolactic bacteria culture to convert the malic acid into lactic acid. Circumstance: MLF usually occurs after the primary alcoholic fermentation when there is very little left, and it usually takes a couple of weeks. Purpose: The process softens the wine and reduces its sharpness, as lactic acid is milder than malic acid. So without added bacterial culture, the malic acid will not be converted to lactic acid spontaneously.
Really cool video, clearer than any others! Just one Q - so you’d move your primary out to secondary at the point the C02 isn’t showing any activity in the airlock?
I have a Question for you, have you had Any Issues with using star San on the BrewDemon Fermenter? I read somewhere that you are not suppose to use star san on it and i see that you use star san so i thought i would ask.
Good question. I have been using StarSan on that fermenter from the very beginning of this channel (some 14 months), with no problems. I might switch over to One Step later on.
BrewDemon Fermenter: www.avantlink.com/click.php?tt=el&merchant_id=f34b031c-e43a-43a4-973d-24d17c9a727a&website_id=ebe44688-8c34-46de-b945-9406903c8ad6&url=https%3A%2F%2Fbrewdemon.com%2Fcollections%2Ffermnters%2Fproducts%2Fbrewdemon-conical-fermenter-frost I am a Brewdemon affiliate and earn from purchases.
