Danke!

When you are Jan Hendrik, you could be my grandfather.

Thank you!😀

You must be in the US, too? We're kinda lucky here. Post phylloxia we saw a huge increase in hybrids, that the French mostly shut down, but we still have. Ancient vine, 100 year old grapes are a blessing, my friend! Cheers! Mine are 75 and I can't wait to see what they have.

I like a few days of wild ferment, and add champagne yeast after the wild strains eat about 3% potential ABV. Champagne yeast is a ace, it just wins the microbial arms race, nothing touches it while it's active. Then comes the StarSan, and the Campden clamp down. The wild strains add layers of flavor and then the champagne kicks in. Win win!

Great!

Thanks, will do!

Sounds great!

Sounds nice!

Sounds great!

Good luck!!

Totally!

Good luck!!

Just go for it!

Patience!

I can't share my picture here... Is there any place that I can share?

Ja, er macht sehr gute Weine.

Thanks! Great idea

Then just do it!

@@KonstantinBaumMasterofWine I'd like to make an update. I've run quite a few experiments with my grapes (I'm in the Southern Hemisphere, and our winemaking season is just starting). Two of my plants are actually muscat blanc a petits grains, while the other two are muscats of Alexandria (I think, I'm still unsure). The petits grains aren't too good for making wine, or I just suck at this 😅but the Alexandrias are fantastic. I have a 20L batch moving on pretty nicely right now, which is quite aromatic and correct for the type, but is also a little flat in terms of taste. I suspect that the main problem is their lack of sugar, although I have no refractometer or densimeter to check that hypothesis out. But! Since I'm using Safcider yeast (it was basically the only "white wine" yeast I could find in all of the country), and it tops out at 11% ABV... it fell flat on its face barely a week into the second stage of the primary fermentation. There wasn't any more activity, at all. I simply have to assume that my juice doesn't even have enough sugar for 11% ABV (this has not happened with my petits grains experimental run, but boy does that one *stink* 🤣). Anyway, und ich entschuldige mich für diese ziemlich lange Erklärung, did you find out why *your* wine seemed a little flat? I'm guessing that it wasn't the grapes, since you bought them from a professional vintner. Was your Riesling aromatic enough? That's the impression I got from your video, and if so, we're on the same boat, I guess. You kept your juice quite warm, while I had to cool mine down to preserve the aromas (it's quite warm down here!). I just can't seem to figure this out, and you can well believe that next year I'll make a truly ass-kicking muscat wine! I need to start my research very early on to make *that* happen, though.

@@Ildskalli the flat taste might come from a lack of acidity and not sugar, try adding some tartaric or citric acid. For the fermentation, depending on your fermentation temperature can take as little as 3 days, taste the must, if it is still sweet, the fermentation might got stalled, put the fermentor in a hotter place and hope it restarts.

@@mauricioalvarez204 In the end, I worked out that it was a lack of sugar that was causing the flabbiness. My grapes barely had enough sugar for 9% ABV (I bought a densimeter); after chaptalization, I got it to 11% and the wine improved noticeably. It’s still very tart, but I’ve come to realize (from tasting other wines made with the same varietals) that it’s a normal thing for these muscats. I’ve left my ‘definitive’ batches of both muscat of Alexandria and petit-grains cellaring for over a month now, and am ready to taste test them again very soon. It’s actually quite decent, for the style.

@@Ildskalli just take into consideration the densimeter reads current sugar content, not the amount of alcohol, if there were 9% potential abv left, if part of the sugar was already fermented, the final abv might be higher than 11%. Also, I live in Bolivia, were we have many high altitude alexandria moscat wines and havent taste a bitter moscat, maybe some seeds got into your fermentor or you maserated with the skins which provided some tannins, to remove bitterness caused by tannins, you can use flavorless gelatin, just do a trial in a half liter water bottle, use 100 grams of water and 5 grams of gelatin, add 1 ml of the gelatin to a glass of wine stiring constantly, then transfer the wine with gelatin to the bottle and fill the rest of the bottle with wine, leave it 2 weeks, in case bitterness and tannins are being removed from the wine you'll see sediment forming on the bottom, after the 2 weeks, rack the wine and taste it.

I did not measure the alcohol level

Thats a great idea. I would select a variety that is doing well in cooler climates - that's the most important thing. Something like Bacchus and Ortega maybe.

@@KonstantinBaumMasterofWine Thought about Regent and Muscaris because I am no expert and both seem to be easy to care for. Thought about Regent because there is one vine on the garage (for decoration issues) which is growing fine (maybe also because of the white background) and Muscaris because I am a huge fan of Muscat wines (but maybe Ortega could be nice aswell). Although thought about Solaris because it seems to grow everywhere but I think I still live far enough in the south to risk a bit more. Apart from that I am currently asking myself where a wine region ends. As I said I think about trying to grow wine in an area which is no wine region but the next vinyard of the Mittelrhein-Region is only 15 km away so I am not sure where a region really ends. Do you know how these things are defined?

Yes, the fermentation is quite similar just the process before and after the fermentation are different.

it's practically the same. Some anthropologists think that wine was invented because honey was too hard to get.

@@KonstantinBaumMasterofWine Obviously, it is a little less work intensive beforehand. Though even after it can as similar you want really, especially when making a flavored mead with grapes. For a next try you could make a wine 'bug' of sorts, to capture a natural yeast first and than add it to your fermentable beverage later. It's a bit like a sourdough starter but for alcoholic beverages. From what I've gathered spontaneous fermentation without such a captured yeast needs a lot of extra air, giving you a more sour beverage in the end. Though I'm not completely sure on this as I am very new to this hobby. I'd love to see a third try!

Great! I will do a red wine this year!

Yes, many wineries would be fine with selling a few kgs.

Not really.

Thanks. Sure! I should do a red wine next time... maybe also a Rosé.

Sounds great. Good luck!

Good Luck with your venture. I have 5 vines in a corner of my allotment in Sussex and will be bottling my first attempt in a few days time.

@@Belgarth100 great news ! well done. where are you and what type of soil ? white or red?

@@daveh3799 Council allotments at Newhaven. Situated on the side of a hill above the cemetery. My allotment is at the base of a small re-entrant. The allotments above me have chalk and flint. I am lucky in that soil has washed down the slope. My base soil is very fine clay with flint. Historically it was used for brickmaking. The vines have been in place for 4 years and 2020 is the first wine harvest. In previous years I have restricted fruit to establish the root system. I know how much work goes in to canopy management of 5 vines. Good luck with 250!

Riesling grapes. That's the type of grape/ grape variety and wineries should know what they have planted.

@@KonstantinBaumMasterofWine Thanks a lot for the help. Cheers :)

For example Gelatine or Isinglass

I don't understand?

There is another series in the works!

@@KonstantinBaumMasterofWine Great! Looking forward to watching it.

It is not much of a problem with wine. As it is not distilled it does not appear in large concentrations which would make it poisonous

Das hat Potenzial!

Sweet!

Yes, a tiny bit... but you dont want to know what else ends up in your wine :)

I am biased because I made it... but it is not a good wine.

Not really - the CO2 disappears from the wine when the fermentation is over. Especially when the wine is stored at an elevated temperature and is processed less carefully... This wine was still after bottling.

I dont know ... I never tested it but I think it should be around 10 to 11 abv.