I was wondering how to get clear liquid minus the sediments. Your video has shown me the details. I am thankful to you..... Be blessed dear I pray for your family to be always happy...amin 🌷🌹👍🙏🏌️🏋️⛹️🌺🍒🍅🏵️💐 With my best regards... from Hyderabad Deccan 🌷🌺
Hey Franchesca. The fig wine is one of our favorite wines to make. We've finished 3 batches of this wine, each time back sweetening just a bit more. The extra hint of sweetness really brings out the fig essence in the finished wine. Oh and do let it age. We always let our wines age for at least a year in the bottle, but we just cracked a 2 year old batch of fig wine and it is really aging well.
Hi Duane, working my way through you videos to make my first batch of fig wine this year. Thanks for posting them! With the smaller gallon size fermenter, we’re you not really worried about leaving all that headspace in after you re racked it?
Sorry about the delayed response here John, for some reason this didn't prompt us! With the short period of time these sit in the secondary before bottling we usually don't worry about it too much. Ideally you would use a small enough container to close that gap.
@@HealthyFarmLiving that’s okay thanks for answering-maybe you have ESP, because I just transferred my wine off the lees last night. Specific gravity was lower than what you had at this stage-.988. I guess this is fine?
Hey Daniel! That's a great question and for now we're either putting it on the compost pile (if there's a lot of it) or putting it into the septic system.
We move them VERY carefully with 2 of us holding it at the same time. This year we had 2 separate batches of wine that both topped 6 gallons, so we're getting used to working with them these days!
You mentioned cold crashing to remove the sediment in the smaller fermenter. Can this be brought back to room temperature or will that need to remain cold? We have cold crashed peach wine recently but where afraid to bring it back for bottling so we kegged it. With beer we keep cold so was working off the same principle.
Great question. You should be fine bringing it back to room temp to bottle, but you can also bottle the wine when it's cold (not freezing) if you're concerned. The only issue you might face is the wine trying to bring oxygen into the bottle as it warms back up. If it's corked, in theory, it could compromise the seal. We don't fret too much about some oxidation prior to bottling, so I would bring it up to room temp to ensure it's sealed well during aging. BTW, we just started drinking our peach wine about a month ago from last year and it is a beautiful, light wine. Enjoy this one!
@@HealthyFarmLiving thanks for the info! We couldn't wait for the peach wine to sit. I'm having a glass now. 🤭 Next time we will gather enough to bottle and age.
So once cyphoned you lose volume, so everytime i re reack do i keep adding water to fill up head space as my two demijohns was a inch or two from below neck down so ive added water, now the next time i re reck i will lose even more volume so do i keep adding more water?
Great question and it depends. If it's early on in the process and there is still some fermentation going on, you can add something like white grape juice. Otherwise, yes you'll want to add distilled water to top it off if there's more than an inch or two of head space. After the first rack or two, we don't typically lose much liquid as there is less and less sediment you're dealing with. Ideally, you'll get the majority of the sediment off in the first re-rack with very little fermentation still occurring. With this, you may not need to re-rack until you get to the back sweetening stage. For us that's usually around month 2 or so in the secondary.
I know, right? I'm not sure what it is about fig wine, but it's the only type of fruit we've had that accumulates that much at the first re-rack! We've done 4 versions of this wine with slight changes and it still has that much.
I was wondering how to get clear liquid minus the sediments. Your video has shown me the details. I am thankful to you.....
Be blessed dear I pray for your family to be always happy...amin 🌷🌹👍🙏🏌️🏋️⛹️🌺🍒🍅🏵️💐
With my best regards... from Hyderabad Deccan 🌷🌺
Glad you enjoyed this one and found it useful!
From downunder , thanks a lot, ,, very interesting video, ,,,happy new year,,2022
Sorry for the late reply, always forget to check this channel lol... Happy New Year!!
So... the fig wine, what do you think? 😆
Going to watch your other videos now!
Hey Franchesca. The fig wine is one of our favorite wines to make. We've finished 3 batches of this wine, each time back sweetening just a bit more. The extra hint of sweetness really brings out the fig essence in the finished wine. Oh and do let it age. We always let our wines age for at least a year in the bottle, but we just cracked a 2 year old batch of fig wine and it is really aging well.
I wish you all happiness❤
Thank you! ❤️
Hi Duane, working my way through you videos to make my first batch of fig wine this year. Thanks for posting them!
With the smaller gallon size fermenter, we’re you not really worried about leaving all that headspace in after you re racked it?
Sorry about the delayed response here John, for some reason this didn't prompt us!
With the short period of time these sit in the secondary before bottling we usually don't worry about it too much. Ideally you would use a small enough container to close that gap.
@@HealthyFarmLiving that’s okay thanks for answering-maybe you have ESP, because I just transferred my wine off the lees last night.
Specific gravity was lower than what you had at this stage-.988. I guess this is fine?
Very interesting process, what do you do with the sediment?
Hey Daniel! That's a great question and for now we're either putting it on the compost pile (if there's a lot of it) or putting it into the septic system.
Wine leaving is also great for baking honey cookies
Nice cast iron by the way
Thanks Jan. We use that for most of our cooking. These days the stainless seems to be there for looks more than anything!
@@HealthyFarmLiving that’s all we use pretty much unless we’re making soup of something acidic. Even our grills are cast iron lol
How do you move six gallons of wine, anywhere?!
We wourk in our kitchen, but store in a cellar, outdoors.
We move them VERY carefully with 2 of us holding it at the same time. This year we had 2 separate batches of wine that both topped 6 gallons, so we're getting used to working with them these days!
You mentioned cold crashing to remove the sediment in the smaller fermenter. Can this be brought back to room temperature or will that need to remain cold? We have cold crashed peach wine recently but where afraid to bring it back for bottling so we kegged it. With beer we keep cold so was working off the same principle.
Great question. You should be fine bringing it back to room temp to bottle, but you can also bottle the wine when it's cold (not freezing) if you're concerned. The only issue you might face is the wine trying to bring oxygen into the bottle as it warms back up. If it's corked, in theory, it could compromise the seal. We don't fret too much about some oxidation prior to bottling, so I would bring it up to room temp to ensure it's sealed well during aging. BTW, we just started drinking our peach wine about a month ago from last year and it is a beautiful, light wine. Enjoy this one!
@@HealthyFarmLiving thanks for the info! We couldn't wait for the peach wine to sit. I'm having a glass now. 🤭 Next time we will gather enough to bottle and age.
So once cyphoned you lose volume, so everytime i re reack do i keep adding water to fill up head space as my two demijohns was a inch or two from below neck down so ive added water, now the next time i re reck i will lose even more volume so do i keep adding more water?
Great question and it depends. If it's early on in the process and there is still some fermentation going on, you can add something like white grape juice. Otherwise, yes you'll want to add distilled water to top it off if there's more than an inch or two of head space. After the first rack or two, we don't typically lose much liquid as there is less and less sediment you're dealing with. Ideally, you'll get the majority of the sediment off in the first re-rack with very little fermentation still occurring. With this, you may not need to re-rack until you get to the back sweetening stage. For us that's usually around month 2 or so in the secondary.
Looks like you have Mickey Mouse ears standing in front of the cast iron pans
Ha! Yup, it sure does!
That’s a lot of lees!
I know, right? I'm not sure what it is about fig wine, but it's the only type of fruit we've had that accumulates that much at the first re-rack! We've done 4 versions of this wine with slight changes and it still has that much.
@@HealthyFarmLiving maybe a lot of nutrients for the yeast to build and thrive
@@janstewart2041 definitely a part of it I think.
3:21 Mickey Mouse
😂😂 , perfect timing!
@@HealthyFarmLiving Great video thank you!
@@zackzimmer7167 glad you enjoyed it Zack...and thanks for the chuckle!