Andy Watkins from Lakeland Winery explains how to check the specific gravity of your wine with a hydrometer to assure complete fermentation. He adds potassium metabisulfate and potassium sorbate to the carboy and stirs vigorously. These ingredients will help sterilize and protect against re-fermentation after bottling. A natural fining agent is also added to settle the must.
Duration : 0:5:37
February 9th, 2010 at 1:47 pm
Me like co2 in my …
Me like co2 in my wine. Why he and other prose think it’s bad. I can’t figure except that it’s that his long dead ansestors told him. Else the cheap chia maison wine kit instructed him to.
February 9th, 2010 at 1:47 pm
Sounds like its …
Sounds like its worth a shot, thanks
February 9th, 2010 at 1:47 pm
I heard, although I …
I heard, although I haven’t tried it yet, that egg whites will act as a coagulant. An alternative is to just let the sediment (lees) settle naturally. Maybe rack every month for 3 months and the wine will be 90% clear. Then filter to polish. How’s that sound?
February 9th, 2010 at 1:47 pm
I was on board …
I was on board until the clearing agent. Its made from shellfish? Is there a substitute for us vegetarians?
February 9th, 2010 at 1:47 pm
Its mine 2.. i made …
Its mine 2.. i made about 22L 2 weeks ago
Yeeeea i learnd alot about it and im making a
new 2 morro;)
February 9th, 2010 at 1:47 pm
this is a great …
this is a great series- as a newbie- (brewer moving into wine territory) i have looked all over the web for video tutorials and this is my fave. nice job!
February 9th, 2010 at 1:47 pm
Thanks RowBadMovies …
Thanks RowBadMovies, and Rasinz . You may have noticed I try not to be too serious about much. Accurate, yes. Being a Licensed Professional Engineer in New York State has made me a bit dry. That, and my Welsh heritage. My point was of course we are adding to global warming. Anything that increases CO2 does. But who cares! It’s only an in·fin·i·tes·i·mal amount.
February 9th, 2010 at 1:47 pm
This guy has some …
This guy has some great dry humor – quite droll
February 9th, 2010 at 1:47 pm
exactly how do I …
exactly how do I not?
I understand fermentation. for that matter I understand how to prevent it seeings how I grow my own yeast.
that said the part I was talking about and linked to was talking about global warming not fermentation.
February 9th, 2010 at 1:47 pm
@DonHoraldo
co2 …
@DonHoraldo
co2 is produced from the yeast. when yeast is in an anaerobic environment, it produces co2 and alcohol. this is the co2 he’s trying to get rid of. therefore, this man (mr. watkins) knows what he’s talking about. you dont.
February 9th, 2010 at 1:47 pm
its such a lovely …
its such a lovely color!
February 9th, 2010 at 1:47 pm
4:09
wow I’m …
4:09
wow I’m listening to this guy about anything?
I thought it was common knowledge that any co2 produced is the end result of co2 absorbed by the grapevine.
February 9th, 2010 at 1:47 pm
No, you probably …
No, you probably didn’t goof. It’s probably just technique…I’ve been doing it a long time. Sir as quickly as you can to drive out the CO2. The more you drive out, the better the wine will settle.
February 9th, 2010 at 1:47 pm
It’s not a rumor …
It’s not a rumor anymore, it’s a fact. Different yeasts will die at different alcohol levels, so pick your yeast carefully. Wines are typically 12-13% Alcohol and all yeast’s meant for wines will achieve this level.
February 9th, 2010 at 1:47 pm
I’ve herd a rumor …
I’ve herd a rumor that the alcohol gets so too toxic for the yeast.
February 9th, 2010 at 1:47 pm
Hey Andy, I’m …
Hey Andy, I’m making a Valpolicella and in my kit I received Sodium Metabisulphite and it told me to add 1/4 tsp. per 6 gallon of must. This is my first try at making wine and I didn’t get that foaming action you got when stirring. Did I goof? I added everything else as supposed to…Thanks, Mike
February 9th, 2010 at 1:47 pm
Yea, I’d have to be …
Yea, I’d have to be real dense to think I contribute anything to global warming. Well, maybe an infinitesimal amount. But, nothing to speak of. I remember when President Ronald Regan said trees were the worst source of pollution. I think he was kidding too? I never understood that because trees soak up CO2 and emit O2. Whatever. Maybe I heard it wrong.
February 9th, 2010 at 1:47 pm
Ok, very subtle …
Ok, very subtle humour I guess
February 9th, 2010 at 1:47 pm
Yes, definitely try …
Yes, definitely try it – but you won’t like it. It probably won’t make it sick, but the most I’ve ever been able to drink was the first sip.
February 9th, 2010 at 1:47 pm
It was meant ‘ …
It was meant ‘tongue -in -cheek’. Besides, we all need to breath but we don’t all need to drink wine:)
February 9th, 2010 at 1:47 pm
can you still drink …
can you still drink it even though you havent stopped the fermentation process? or will you get sick
?
February 9th, 2010 at 1:47 pm
Uhm, yes. …
Uhm, yes. Winesz all over the place.
February 9th, 2010 at 1:47 pm
IDIOT! “We are …
IDIOT! “We are contributing to the greenhouse effect”. What do you think happens every time we breath in and out? CO2 is a contributor to the greenhouse effect, but it is also a vital part of life. Without CO2 life on earth can not exist.
February 9th, 2010 at 1:47 pm
Why stop …
Why stop fermentation? If it is still fermenting it is still eating the sugars, so its not finished yet.
February 9th, 2010 at 1:47 pm
Stirring after …
Stirring after adding the stabilizer is not as effective, but try it anyway. I won’t hurt the wine. The only Vintner Reserves I like are the Mezza Luna White and Cianti, from Winexpert. Those both come out exceptionally good.