If you get the all-in-one wine pump, you can effectively degas buy putting the headspace eliminator bungs on your carboys to degas. It works remarkably well and does not stir or oxygenate the wine at all.
Great video keep up the awesome work you do. Question racked my Red wine Merlot 4 times it has lots of things floating around it looks like bottom a Mother large?
It sounds like maybe a mycoderma ("flowers of wine") issue. The free SO2 will bind up and oxidize over time leaving the wine un-protected if you aren't careful. If you have a lot of headspace it is almost inevitable that you will get some sort of film yeast or oxidative bacteria issue if the wine is left that way for more than a month or so. People say it should be protected as long as you don't open the airlock but that's not necessarily true. Air expands and contracts as the temp fluctuates and it will basically pump air back in through the airlock if there is too much headspace. If it is mycoderma it is very persistent and very hard to get rid. If that is the problem it is usually distinctly white where other things like malolactic bacteria can be a little more brown to yellow.
@@TheHomeWinemakingChannel had in a 5 gallon carboy then I showed to a few people they said 3 or for 4, 1 gallon carboys. So there was a large shape for air. There was a Haze and with Clovers shaped bubbles White.
Hi I'm in serious trouble. After press wine, i add 43 gram campden powder in 60 liters of red wine! Is this amount of campden harmful?! And what can i do for sole that!? Please help me😢
That is about 410ppm free SO2 which is about four times more than even the highest dose you would ever add and 8x higher than you would want to bottle with. You can reduce it with a small bit of hydrogen peroxide but that really isn't ideal. Honestly I would just use this wine to add sulfite to other wines that need it. It is now a potassium metabisulfate concentrate as much as it is a wine.
@@TheHomeWinemakingChannel thanks for replying. howmuch i have to add hydrogen peroxide? and if add that to my wine, that wine will not be harmfull rot drinking? im realy thanksfull to you for help🙏
Why is my wine so bitter. I didn't think I pressed it too hard. Will that bitter/tannic taste mellow out. If so, how much time can I expect. This is a California Shiraz that is insanely dark. Just the crushing of the grapes produced a juice that was incredibly dark, but I did a cold soak for 2 days, and I fermented on the skins for 7 days. In all seriousness the wine is darker than any wine I've ever seen. Can this be a reason for the astringent taste, and is there a way of softening that flavor. I've read that Bentonite might do something for it. Thanks
Yes, it will mellow out. For a big red, you should plan to age at least 8 months before things start to round out. The dissolved CO2 will fight the tannin when it is young and the tannin has yet to really polymerize. So you have harsh shorter chain tannin rather than longer polymerized chains that are smoother. You also may have some malic acid in the wine still. You for sure will want to put the Shiraz through malolactic fermentation. If the TA is high you may choose to cold stabilize it a bit to drop out some tartrates. You can help round things out with some aging tannin like "tannin complex" also.
@@TheHomeWinemakingChannel Thanks. What kind of malolactic bacteria do you recommend? BTW, I added oak already. Will that effect the malolactic ferment?
I like CH16 for reds. You can add it dry but it can be tricky to get going, so I usually make a starter (I have a video on how to do that). The oak won't be an issue, as normally MLF would happen in an oak barrel anyways. The bacteria has a very low SO2 tolerance so that could be an issue if you have sulfited. You really want to be lower than about 15ppm free SO2.
@@TheHomeWinemakingChannel Thanks. No I haven't sulfited yet because it's still fermenting some. It slowed right down when the gravity reached 1.006. It's taken a week so far to drop to 1.002. It's going still but painfully slow. I checked my home brew shop and they don't carry the bacteria you mention, but they do have: Enoferm Alpha and Enoferm Bata. Are either of these suitable, or do you recommend that I order the one you mention. Thanks.
@@jimdent351 you are going to want to stir things up a couple times a week until it is done fermenting or it may stall. Is it a low pH or cold temperature or something? Did you add any nutrient? It may be a very low YAN must but that would be unusual on a red. Make sure to keep sniffing it also. If the yeast are stressed they may start making a lot of ethyl acetate or more likely hydrogen sulfide.
Love your videos! I have a question. I'm 3-4 years into winemaking, with good results to date. But tried dandelion for the first time this spring. I did start out high in sugar at 1.140. Higher than I intended. Bubbling in secondary fermenter has remained steady. But I'm getting very little movement? In 3 weeks I went from 1.140 to 1.130? Does dandelion move this slow? Or is something wrong? Thanks much.
Thanks for this. I made a small batch of no boil banana wine over two years ago and it's STILL HAZY. Research suggested it's a Starch haze (Amylase was added.) Do you agree? Any suggestions? (I did taste the wine and it's bleh.. so it's not super important but for future reference. Thanks a lot!
Great video, as usual! Great timing on this video too! I've got several going, some are good and a couple have issues. I have a couple of pear wines that are cloudy (my first batch of pear🍐 is going perfect so far crystal clear and a beautiful color, the following two batches have issues) and I was contemplating using a fining agent and got Bentonite and Sparkolloid, trying to decide which one... but now after watching your video, I have a lot more insight into when and why to use them. I will see if the cloudiness is pectin and add enzyme or wait if it isn't see how things settle since the last racking I did towards the end of October. Thanks again for all of your great content!
Good morning, Rick
Great information, your tutorials are always very helpful.
Thanks again for your great channel.
If you get the all-in-one wine pump, you can effectively degas buy putting the headspace eliminator bungs on your carboys to degas. It works remarkably well and does not stir or oxygenate the wine at all.
A suggestion: You'd do much better at explaining things if you used a chart to group and classify items.
Great video keep up the awesome work you do. Question racked my Red wine Merlot 4 times it has lots of things floating around it looks like bottom a Mother large?
It sounds like maybe a mycoderma ("flowers of wine") issue. The free SO2 will bind up and oxidize over time leaving the wine un-protected if you aren't careful. If you have a lot of headspace it is almost inevitable that you will get some sort of film yeast or oxidative bacteria issue if the wine is left that way for more than a month or so. People say it should be protected as long as you don't open the airlock but that's not necessarily true. Air expands and contracts as the temp fluctuates and it will basically pump air back in through the airlock if there is too much headspace. If it is mycoderma it is very persistent and very hard to get rid. If that is the problem it is usually distinctly white where other things like malolactic bacteria can be a little more brown to yellow.
@@TheHomeWinemakingChannel had in a 5 gallon carboy then I showed to a few people they said 3 or for 4, 1 gallon carboys. So there was a large shape for air. There was a Haze and with Clovers shaped bubbles White.
Still love that wine rack!
Hi Rick. Would you consider making a series of videos on hard cider making? Your expertise would be very welcomed. Thank you. Greetings from Finland.
Fantastic. Lots of great information!
Hi I'm in serious trouble.
After press wine, i add 43 gram campden powder in 60 liters of red wine! Is this amount of campden harmful?! And what can i do for sole that!?
Please help me😢
That is about 410ppm free SO2 which is about four times more than even the highest dose you would ever add and 8x higher than you would want to bottle with. You can reduce it with a small bit of hydrogen peroxide but that really isn't ideal. Honestly I would just use this wine to add sulfite to other wines that need it. It is now a potassium metabisulfate concentrate as much as it is a wine.
@@TheHomeWinemakingChannel thanks for replying. howmuch i have to add hydrogen peroxide? and if add that to my wine, that wine will not be harmfull rot drinking?
im realy thanksfull to you for help🙏
open racking a couple of times might help
you need to merge it with your new wine next year
@@nagytamas1653 thanks
Why is my wine so bitter. I didn't think I pressed it too hard. Will that bitter/tannic taste mellow out. If so, how much time can I expect. This is a California Shiraz that is insanely dark. Just the crushing of the grapes produced a juice that was incredibly dark, but I did a cold soak for 2 days, and I fermented on the skins for 7 days. In all seriousness the wine is darker than any wine I've ever seen. Can this be a reason for the astringent taste, and is there a way of softening that flavor. I've read that Bentonite might do something for it. Thanks
Yes, it will mellow out. For a big red, you should plan to age at least 8 months before things start to round out. The dissolved CO2 will fight the tannin when it is young and the tannin has yet to really polymerize. So you have harsh shorter chain tannin rather than longer polymerized chains that are smoother. You also may have some malic acid in the wine still. You for sure will want to put the Shiraz through malolactic fermentation. If the TA is high you may choose to cold stabilize it a bit to drop out some tartrates. You can help round things out with some aging tannin like "tannin complex" also.
@@TheHomeWinemakingChannel Thanks. What kind of malolactic bacteria do you recommend? BTW, I added oak already. Will that effect the malolactic ferment?
I like CH16 for reds. You can add it dry but it can be tricky to get going, so I usually make a starter (I have a video on how to do that). The oak won't be an issue, as normally MLF would happen in an oak barrel anyways. The bacteria has a very low SO2 tolerance so that could be an issue if you have sulfited. You really want to be lower than about 15ppm free SO2.
@@TheHomeWinemakingChannel Thanks. No I haven't sulfited yet because it's still fermenting some. It slowed right down when the gravity reached 1.006. It's taken a week so far to drop to 1.002. It's going still but painfully slow. I checked my home brew shop and they don't carry the bacteria you mention, but they do have: Enoferm Alpha and Enoferm Bata. Are either of these suitable, or do you recommend that I order the one you mention. Thanks.
@@jimdent351 you are going to want to stir things up a couple times a week until it is done fermenting or it may stall. Is it a low pH or cold temperature or something? Did you add any nutrient? It may be a very low YAN must but that would be unusual on a red. Make sure to keep sniffing it also. If the yeast are stressed they may start making a lot of ethyl acetate or more likely hydrogen sulfide.
Love your videos! I have a question. I'm 3-4 years into winemaking, with good results to date. But tried dandelion for the first time this spring. I did start out high in sugar at 1.140. Higher than I intended. Bubbling in secondary fermenter has remained steady. But I'm getting very little movement? In 3 weeks I went from 1.140 to 1.130? Does dandelion move this slow? Or is something wrong? Thanks much.
Does pectinase/pectic enzyme work better at 100 degree F. after 3 or more hours?
I have two fruit wines that seem to have this problem. What do you consider a "heavy dose" of pectic enzyme? Thanks for any advice.
I have some banana cloudy wine. I used super kleer on it and still kind of cloudy. Should i just leave it and give it few more months?
Thanks for this. I made a small batch of no boil banana wine over two years ago and it's STILL HAZY. Research suggested it's a Starch haze (Amylase was added.) Do you agree? Any suggestions? (I did taste the wine and it's bleh.. so it's not super important but for future reference. Thanks a lot!
Great video, as usual! Great timing on this video too! I've got several going, some are good and a couple have issues. I have a couple of pear wines that are cloudy (my first batch of pear🍐 is going perfect so far crystal clear and a beautiful color, the following two batches have issues) and I was contemplating using a fining agent and got Bentonite and Sparkolloid, trying to decide which one... but now after watching your video, I have a lot more insight into when and why to use them. I will see if the cloudiness is pectin and add enzyme or wait if it isn't see how things settle since the last racking I did towards the end of October. Thanks again for all of your great content!
Pectin Causes Cloudy Wine, one of the causes.
how do you make a fruity wine all natural and vegan is there a way? UCC1-308.