At around the 48 1/2 minute mark, I accidentally said 6-8 months but meant to say 6-8 WEEKS. Sorry about that, but please note this – thanks!!
Making wine from scratch and sharing tips along the way – all-natural way, traditional way, with amazing results. After watching this video, you will be able to make wine!! It’s a family tradition and a fantastic hobby which is very rewarding, and you can make some amazing wines, right at home!! Hope you enjoy this wine making episode, as much as I have enjoyed bringing it to you 🙂
00:00:00 INTRO
00:00:47 picking your grapes
00:02:41 crushing and destemming grapes
00:03:29 some explaining to do/fermenting explanation
00:07:18 starting the fermenting process
00:17:35 day 2
00:22:02 day 3
00:26:53 day 4
00:32:13 day 5
00:33:35 Day 6 – starting to rack
00:36:16 moving into first demijohn
00:41:00 Removing skins to begin pressing
00:41:58 Pressing the grape skins
00:48:37 6-8 WEEKS (not months!) later – racking into new demijohn
00:56:38 bottling
01:01:43 TASTE TEST
01:02:34 corking
01:09:33 after bottling
1:11:40 extro
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Making Red wine from scratch – simple/brief summary
• Buy red grapes and de-stem them. Discard/compost the stems.
• Crush the grapes and put them in an elevated barrel or container (i.e. this is your primary fermenter) (put it on a bench or heavy stand)
• Add yeast to the crushed grapes (.073 grams of yeast per each pound of grapes) (OR – do not add yeast and just let the wild yeast in the air do the job)
• Cover the grapes to keep the fruit flies out, but do not seal it tightly as fermentation gas must be allowed to escape.
• Let the grapes ferment with the skins…up to 2 days produces a light red wine, 2 – 4 days produces a medium red wine, 4 – 8 days produces a dark red wine.
• As the grapes are fermenting, they will produce a “cap” (the juice will be below and the grapes will be forced above by the fermentation gas), break the cap twice daily, and mix the skins with the juice
• The day before you are ready to rack (i.e. siphon) do not break the cap – leave the cap in tact
• Place a tube in the container to the bottom, and rack (siphon) the juice out
• Once completed, take the remaining grapes from the container and put them in a wine press
• Press the skins to extract any remaining juice. Continue to press until it is very hard – then stop
• Take all your juice and put it into demijohn and fill about 7/8 full. Seal with a cork/airlock combo and put a water solution in the airlock
• After 6 – 8 WEEKS, rack (siphon) the wine out of the demijohn, into another demijohn and fill to within an inch from the top
• After 4 months, rack again, and fill to within 1 inch from the top again
• After 6 months, you can now bottle, or let stand in the demijohn for another year and bottle then
• After corking your bottles, let them stand vertically for 2 – 5 days, to ensure the cork expands back to its original thickness – then you can store it horizontally without any risk of leakage.
• The red wine will be good to drink when it is one year old, and even better at 2 years old
• Store in a cool dark place
• Enjoy
Making white wine
• Buy white grapes, destem, crush and press same day
• Put juice in an elevated barrel or container (i.e. this is your primary fermenter) (put it on a bench or heavy stand)
• Add yeast to the juice (.073 grams of yeast per each pound of grapes) (OR – do not add yeast and just let the wild yeast in the air do the job)
• Cover the juice to keep the fruit flies out, but do not seal it tightly as fermentation gas must be allowed to escape.
• Allow the fermentation to continue until it starts to slow or stop completely (anywhere from 7 – 10 days)
• Place a tube in the container to the bottom, and rack (siphon) the juice out
• Take all your juice and put it into demijohn and fill about 7/8 full. Seal with a cork/airlock combo and put a water solution in the air lock
• After 6 – 8 weeks, rack (siphon) the wine out of the demijohn, into another demijohn and fill to within an inch from the top
• After 4 months, rack again, and fill to within 1 inch from the top again
• After 6 months, you can now bottle, or let stand in the demijohn for another year and bottle then
• After corking your bottles, let them stand vertically for 2 – 5 days, to ensure the cork expands back to its original thickness – then you can store it horizontally without any risk of leakage.
• The red wine will be good to drink when it is one year old, and even better at 2 years old
• Store in a cool dark place
• Enjoy
38 Comments
At around the 48 1/2 minute mark, I accidentally said 6-8 months but meant to say 6-8 WEEKS. Sorry about that, but please note this – thanks!!👍👍
Hey Ivo, I live in Stoney Creek Hamilton. close to satellitegardens. Can you tell me what's the price of a box of grapes? I was thinking about buying straight from the farmers in Grimsby but I am not sure.
Thank you for a great demo of a favorite cut
Great content. What type of oak have you aged in?
Excellent video – I watched the whole thing. We just bought a house in France with a garden full of grapevines, so this video will come in handy for me when I come to harvest them next year 👍🏻
why the hell all people on youtube make only red wine? Whats the deal, why not make white wine????
Great video thanks. Just one question, is the pressed juice blended with the syphoned or does the higher sediment mean it should be put in different demijohns? (Though in the UK it's so hard to find a good source of grapes at all never mind organic. Bloody Brexit!)
Where are the yellow jackets?
Hi man! Thanks for your interesting video and experience. I have just a question. Isn't metal contact to our juice risky?
Great presentation!
The traditional method keeps the stem intact. It contains terpenes that add to the flavor of the wine. They also contain yeasts that will help with fermentation.
Excellent wine class, enjoyed every minute. Thanks for sharing. Cheers!
I just put my wine in damijan. However, it tastes dry. Your opinion on sweetening it some? Used Ruby Carnabet & Petit Shyra equal grape mix. PS: LOVED your video❤
Wish I had you as neighbour. Your character rules. Very Best from Windsor, UK
Thanks and now I want to try like my grandfather did.
thanks this one was very good explanation.
This was a very very cool video! Very enjoyable and informative!
Why do silly people ask me to add sugar and water to the grapes. Here on, I will use pure grape juice. I did that with plum wine. Plum and sugar. Its a bit too sweet. I have left it for secondary fermentation for a whole year now. The grape wine with sugar and water is like plane watery alcohol😂 Evo is the best ❤
Greatigs from Romania, Craiova! Thank you for your gold and free advice! I'm 40 and i make wine for 8 years, but still have to learn from experts like you!
Thank you very much. Well done instructional video. Pleasure to watch. 😊
Great video…and nice boat too.
Hey Evo, Glad i watched your video, doing wine press for 1st time with concord grapes. I have to say you have a way to capture the audience 🙂 Would love to try a bottle of yours, am in North york. Also please let me know where do i get those air release caps for my demijohn. Thanks.
Greetings from Serbia. Tomorrow I am starting with my first ever home wine preparation and your video helped me so much to understand !
Such a great teaching skills with so much love! Whish you all the best!❤
Thank you sooo much! I have learned and enjoyed every moment of your video thanks a million time
Nice video but you didn't mention anything about disinfecting. There are probably at least a dozens points in the video where I felt uneasy about things maybe not being clean enough to touch something you may want to keep sitting for many years.
So in the terms of an idiot(me)Please confirm the below.
De stem grapes
Crush grapes
Store crushed grapes
Add yeast same day as stored
Wait about a week and break crust daily
Syphon liquid into airlocked bottlefor 6 8 months.
Please correct any mistakes =)
You gave us all of that highly valuable skill tips and tricks you have developed over the years of wine making in about an hour, this show how generous you are, I highly appreciated what you are doing, forget about those negative thinker commenters, focus on you great work.
Will wine still fermented after pressing and put it in dummyjohn? And after put it in dummyjohn how many days the alcohol content will decide? Aging doesn't mean alcohol content will increase right. So exactly when the alcohol content will decide in the first stage before pressing or after put it in dummyjohn? Kindly clarify 😊
Can we just close the lid tightly when we put in dummyjohn ? I don't have airlock thing. So can I sit lock the lid tightly??
Привет. Привет из Сочи от Владимира и Натальи. 👍
Wow beautiful video so much detail,, loved it !! Thankyou so muchh
First I love this video, very well detailed and explained, my father and I back in the country we used to make wine same way. I had planed to make this year. Maybe I'm a bit late but getting the grape this coming week…. awesome video!!!! I'm trying to decide between what grapes should I get though…. lol thank you!!!
Maybe you should have mentioned that fermentation produces CO2. which in a room that is not well ventilated, e.g. basement, can become a deadly danger. I also wanted to mention that not ALL sugar and alcohol are fermented. Above a certain percentage of alcohol by volume, the alcohol has a toxic effect on the yeast (that's why you can't make infinitely strong wine). So it is possible. to produce heavy yet sweet wine.
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You said air is number one enemy during dummyjohn stage. But I took big jar and fill it up only half and close the lid tightly with thread kind of cap . Will that ruin my wine since i didn't fill whole jar.. ? Kindly clarify..
Is there a rule of thumb to go by to know how much juice come from aa certain amount of grapes?
Wow, thanks so much for the outstanding and detailed video. You are motivating me to start making my own wine, it looks like so much fun. I drink lots of store bought wine and the prices are getting so high here in PA. Thanks again for everything!
𝖫𝖾𝗍 𝗁𝗂𝗆 𝖼𝗈𝗈𝗄