against their intellect so welcome back
to the wine series it is now episode
three of how to make freak and quick and
fabulous wine and this episode is going
to be all about and colic fermentation
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in this series I'm sharing my whole
experience about wine making at home
from fresh graves all the way to
beautiful wine using only cheap and
basic equipment of course along the way
which are fun facts and useful tips
whether you want to make wine or you
just want to drink it let's be honest
remember to always act safely and
responsibly last time we turned
beautiful fresh and lively great into a
Saudi mess but trust me we did a good
job and so everything is now ready for
the next step before we turn this into a
proper wine we need to turn it first
into a prison wine which is in fact
nothing but an alcoholic cemented fruit
juice to do that we need yeast so it's
not a sourdough episode but honestly it
could be when the yeast eat all the
sugars existing in the wine mask in this
case glucose and fructose they produce
alcohol and co2 gas which is exactly
what's happening in bread making end of
the baking digression so in the previous
episode I got a few adapting comments
about my choice of yeast but let me
elaborate although you can find specific
and more efficient wine is online pretty
easily
I am intentionally using a generic one
for this job because I want to keep it
basic plus Saccharomyces Saccharomyces
cerevisiae which is Maggie's has been
around for centuries will it be for
Baker's beer brewers or in our case wine
maker so please don't worry everything
is going to be fine
before we touch anything remember to
always clean and sanitize any equipment
before and after use for about ten
liters of must I am using two grams of
yeast to activate it faster I am mixing
it with warm water first and a touch of
sugar then I'm dissolving that into our
wine must be sure to thoroughly mix it
and finally place the lid back on if we
did where the reaction happening inside
should now start producing alcohol which
is great but it should also start
forcing co2 gas meaning that if we leave
it closed it might explode pollo means
we don't leave it open either as we want
to protect our wine must against
bacterias and oxidation the solution is
to use a babbler or an airlock which
allow gas to come out but not to get in
I'm making one with tubing again for the
sake of the DIY goddess but don't worry
you can find cheap ones online very easy
after about a day or so and if you
listen very carefully you will hopefully
hear a little babbling sound from time
to time those poppings will be very rare
at first but more and more frequent as
time goes by even though it can't
explode it's quite the opposite in fact
co2 gas kill is very dangerous in the
sense that it will cause suffocation by
displacing oxygen especially in low of
fully ventilated places like cellars or
basement or even kitchen studios to
counter that I am extending the output
of my table with them clear stabbing and
I am placing the other end outside my
window this way I won't die from
suffocation that's for sure but I might
freeze to death as I have to leave the
window slightly open in October
alcoholic fermentation usually lasts
anything from 7 to 15 days during which
you have to follow a very specific
routine every day you will mix the wine
mask so on this way your wine will get
more colors and more aromas and the
yeast will work better
the easiest way to do it for me was to
shake it vigorously you can also open
the lid and thoroughly mix it but as the
oxidation and the bacteria's carry out
our enemies here try to avoid air
contact as much as possible then pick up
about 250 milliliters of skinless and
seedless wine must put that in a tasting
jar and now carefully lower and
hydrometer in it
okay I owe you an explanation
with this hydrometer then sometta think
I am now measuring the amount of sugar
remaining in the wine mass and its
evolution over time in shelf the more it
floats
the higher the sugar content so the
earlier you stand in the fermentation
process this is grape juice for example
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the less it flows on the other hand the
lower the sugar content meaning that
yeast have been eating a lot and so the
further you stand in the fermentation
process now this is wine for example to
do a proper reading look at the scale
precisely at the floating line and write
down that number because it depends on
the scale of your hydrometer but usually
when density drops below a thousand gram
per liter then the alcoholic
fermentation is over and you are ready
to move on to the next step I will put a
link to a good one in the description
down below which also allows you to
easily estimate the alcohol content of
your wine to be and last people you
should always end up your routine by
tasting the wine must right this is the
first wine tasting ever of my 2016 cuvee
shuttle studio smells like grapes like
alcohol very strong the color is not bad
it's a bit light it's not bad not bad
it's a bit acidic stupid fruity yeasty
it's a bit sweet
I can feel the heat right there some
kind of dryness on the tongue it's not
very well-balanced for the moment it's
not shuttle a 2 or whatever but it's
okay okay guys that's it for now if you
have any specific questions about this
whole episode about the alcoholic
fermentation please let me know in the
comments down below the next episode
very important will be about maturation
and also the second major act the
malolactic conversion or fermentation
I really hope that you guys are enjoying
the journey this winemaking series as
much as I do
if you do then please give it a big
thumbs up interact over all rhetoric
major public like butter if you want to
go the extra mile and you can go check
out my patreon page and financially
support my work that really helps a lot
me in this you know challenging
adventure let people click subscribe
because I make new videos every week
it's always about food it's always about
pushing the boundaries there are many
more winemaking episodes there are few
sourdough episodes coming but I've also
got something a very secret that is
coming to my channel very soon so in the
meantime take care bye bye
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you
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