You have completely convinced me that driving to the liquor store is well worth the effort.

I'm studying viticulture and this video has really helped me - also inspired me to make my own wine !!!

Great video! Thank you for taking the time to explain this. Getting ready to make my first white: Viognier! This was super helpful!

That is so clear!

I started making wine from frozen fruits from my garden and added some sugar and tropical juice to the thing. Smells great but what I also noticed is my Carolina Reaper Plants like it. The bucket produces CO2 that is needed for plants during the night hours to grow and produce oxygen. The plants picked up and strarted to literally grow in front of my eyes. There are at least 2 sets of new leafes in just 4-5 days. That's what I call turbo grow. My plants were dying as we are closing to the winter period.. That dose of CO2 for them was like a big dose of oxygen for a man who was just drowning. If you have indoor plants/fruits. Try experimenting with your wine making and the plants. You will notice a big difference in a very short time. I found this by accident. I put my wine bucket on first floor in small room with my plants because it was warmer and I wanted the yeast to start working fast. I left the bucket in there with my plants and the results stunned me already after 2 days... Do try this at home... You gonna love how it works.

Makes sense with so many food allergies, thank you

It is always great when time and effort are their own reward. In the area where I live bentonite was mined and used a lubricant and coolant for the drill bits and stem.. Now it is used for clumping cat litter. Opps.

Excellent video 👌

Hey Larry love your channel mate 👍🏾

excellent video! thank you

Great video. I don't like alot videos that talk through out them but you talked enough and didn't bore me. Also learned alot very informative.

Great job. Here's an idea for when you come up short on filling a jug. You can use some sanitized marbles to top it off instead of transferring again. It'll raise the level in your jug. ;)

Thank you for sharing!!

Congrats !!!!

Great stuff. Thanks for sharing.

Fantastic channel enjoying watching you work thanks for sharing :))

Best video ever.

I was far from doing it right! Now from your video, I know the proper way! Thank you!

I have been covering my secondary fermentor with a large brown shopping bag with a hole;e in the bottom.

Well done

looks good.

Yes, teach me how to be a professional alcoholic

Excellent thorough video. Well done

Great video. I've made red wine from grapes for years. Haven't had much luck the couple times I tried to make white from grapes. Will make it with the juice this year and use your video as my resource guide. Thanks brother. ☮️🦉🍷

Just a quick question.....I understand that carbon dioxide is heavier than air, so why don't you just add a bit to the bottom of the carboy instead of filling it up? If you just add a bit to the bottom and the wine goes in, will the filling of the wine rising to the top not push the carbon dioxide up with it and get rid of the oxygen?

Could also do a bubbler that sits beside the carboy to catch any spill over during the first 4-7 days. Then when the ferment has slowed down remove the tube fromvthe bung and insert the airlock.

Great video. Every year i also make a few batches of Sauvignon blanc and Pinot Grigio, however from fresh grapes though. I get very similar results to you, very clear wine. I was interested to know if you have ever tried making other whites such as Chardonnay?? I have and I am never able to get a crystal clear white from Chardonnay, always somehow gets a little darker throughout the process.

have you thought about harvesting/washing the yeast and storing for later on and maybe even blending the yeast with beer yeast and create a starter for maybe an amazing saison?

nice colour

Great video! Do you ever filter the wine?

hello Larry , I had added a good amount of sugar for a small batch of my white grape juice , a week later the fermentation had slowed down but the alcohol level was quite low so I added more sugar , still no luck and now the yeast isn't setting either which I guess is due to the sugar making the liquid too thick for the yeast to settle at the bottom .What must I do ?

Wow is just so much goes in to and all so where do you get all the equipment like the glass bottles tubes etc etc ?

Wow! This is like chemistry class! Think I’ll stick to making it good ole Italian homemade way!😜

Hi Larry, can you tell me how long in the frig, it would take to stop all fermentation?? I made some watermelon and boy @SG 1.035 it tasted GREAT, I left it to go to 0.095 and stabilized, but the taste of melon went south, nothing like it was @1.035, but it does have pretty strong alc. I did back sweeten and it is good, but I miss the flavor of melon it lost. I think if I had stabilized and cold crash it @1.035, I would have had a really great wine, maybe not as strong alc. so I am asking if maybe a few days would work. GREAT VIDEO

Love your channel... Where do you get the juice ?

Do you get any after taste from items you use? Suplphites gibes my sister headaches i want to avoid that if i could so i can give her a bottle for her birthday, thanks

Hi Larry, Have you ever used the CO2 transfer system to transfer wine? And do you purge the O2 from each wine bottle before filling? I have had some bad luck with oxygen in the past.

Hey Larry. Ever think about running your wine through a still? Probably would make some fine brandy, if you aged it for awhile in some charred oak.

Where do you get those cool airlocks for your glass carboys?

thank you very much for this video. I love wine over all prepare it at home. when the fermentation process ends we won't have methanol in our wine?

good tip on bintenite

How does the clay get removed?wasnt sure if it was good for the body?

so what your telling me is it takes 3 to 6 months to make a bottle of pinot grigio that costs 20 dollars that I can buy in the store in 1 day am I missing something here ????

I'm assuming the whole overflow issue is due to the size of carboys you have available?

Do you have a video on the what looks to be a roast? It looked so tender and juicy

OK got it.

Do you have a list of equipment you use? Maybe some links.

Try this one 350 grams Raspberries 1.5 pounds honey Yeast booster Yeast place all in a demijon and fill to 4 liters and ferment for a week then strain off in to a clean demijon. wait till it settles down fermenting and top up to 5 liters And allow to ferment to finish . When it stops fermenting finish the Melomel and bottle.

What kind of juice did you use?

What type of yeast did you use?

Hi Larry.....great video.....can you elaborate more on the purpose of adding sodium & potassium metabisulphide?

How do you order those huge containers of juice?

Where do you get your white grape juice?

My understanding was that you're supposed to drink the overflow...

Where do you find your California grape juice?

Great Video 👍 I am in process of making it. Just a question, after adding bentonite which temperature is ideal?

Fantastic info, thank you. Did you need to back sweeten your white wine?

After you rack it you can put more co2 in through the other cap hole

Such a cool video. Great communication. Do you ever use pectin?

Larry, great job on the video!Did you ever try one of those wine kits? If so, are any of them okey? I live in a part of the world where fresh wine juice just isn't an option so I'm left with the option of using kits (18liters juice concentrate for a 23 liter batch) or pressing tablegrapes such as Thompson Seedless and Red Globe :p or I can just stick with beer...

I noticed you always use the rubber bung cork with the 2 outputs? Do you like those better than the rubber cork with just 1 whole? If so, why and are there any differences?

Good

I’m a couple days in, and while my carboy is bubbling and there is definitely fermentation going on, it never got that milky white color as yours did, and is bubbling significantly slower. I used the same type of yeast as you did, what could I be doing wrong?

Quick question. Where did you get the juice from, and did you back sweeten the wine? If so what is a good hydrometer reading 1.010 to 1.015?

at what point would you add oak chips if you wanted to add flavor?

Wow great video, thx ! What is purpose of all chemicals you added ?

congratulations

Larry, please explain Bimetasulfite purpose just before adding yeast.

Why did you add K-meta before fermentation as opposed to directly after fermentation? Also, precipitated tartrate crystals is basically removing natural acidity (tartaric acid) from your wine. Longer the cold shock, less acidic you wine will be. I assume that was your goal here.

Why did you rack out of the fermentation bucket in favor of fermenting in a carboy? That is a fermentation bucket the juice came in.

Did this take 8 weeks from start to finish?

Hi I liked your video. I have an 11l batch of red wine fermenting at the moment. First brew! I was going to leave it there for two months, then pour it through a coffee filter into a new container. And then leave it in that for four months. And then bottle it. Will that work ok?

I am currently making my very first wine, and I decided to go with a California Shiraz. I've been watching lots of videos here on KZfaq, and most people are putting the Bentonite into the must just prior to pitching the yeast. After they rack it a couple times, then they will use a different type of clarifier, usually the one made from shellfish. I have added nothing to my wine yet, and I'm on my third day of fermentation. Is it okay for me to use Bentonite later on in the process for my Shiraz, like you have done with your white wine? Thanks!

Hey Larry. Where do you get the juice from? Great video!

Do you have to add a lot of chemicals into the wine ? Natural way is the best way.

Can I do this a sell it?

Where is the beginning? From my research homemaking wine yields a Merlot.

what juice ?

Can this process be used for red wine as well?

I subscribed just because of that intro

I use Argon gas, it is heavier than air but a bit more expensive. Just an Idea. ALL welding supply shop should have it in stock

Not sure why he did not start the wine in the primary fermentation bucket..then after about 7 days siphon into the carboy??

Dear sir I really like the way you make the wine I hope to learn from you. Question: im using white grape juice pack Would you suggest to use lalvin 212 . I would like to my wine dry not sweat. Can you advise me Thanks

subscribed 😁

Wow a lot to it. Think I’ll stink the Lidl

Shiny eyes mate nice videos

So... why transfer it?

I'm a newbie...what does oxygen do to the wine?

Is it possible to have juice shipped to Florida?

What jucies did you use and how much?

7 spoons of the slurry mix doesn't add Oxygen?

where do you get the quart jar wine bottles from???????

6 teaspoons or 3 tablespoons (potato, patato)😊

Where did you source your juice from?

When can I add sugar ?

When you said THIS IS FUN at 20:40 i started my bike to run..

is it just me or am i seeing soap bubbles in the top of the bottles? will that hurt the wine?

1/8th tsp metabisulfite into the last rack? isn't that very little? I thought people used one forth tsp or more

Is that Apple juice?

After watching your video, I now know why my wine tastes like crap! Lol