Hello, I’m Jan Marten! Great that you’re tuning in for this years wine making series! This year will be making red wine. In a couple of videos I am going to
show you the steps how to do this. I hope that you will enjoy watching and that you will learn something. #1 Grape selection and crushing The first step is to clean all your equipment, surfaces and so on.. Everything that will come in contact with your grapes or must, the unfermented grape juice needs to be clean. How are we going to accomplish that? You’ll need to fill up a bucket or your sink with warm water and for every liter of warm water.. ..this is sulphite powder and citric acid For every liter of water you’ll need to add one tea spone of both to the water. And with that solution you’ll have to clean everthing. After cleaning and rinsing we can start processing the grapes. The first thing to do after harvesting Is to submerge the bunches In about 10 litres of water with 1 tea spone of sulphite powder Sulphite is a kind preservartive wich counters oxidation and slows down bacteria. But it’s not chemical so you won’t end up with soap residue or something like that in your wine. Submerge all your bunches and let them drip After this it’s time to select the grapes. We are going to pick out all the bad grapes and throw them away. These two grapes here These are very weak and are falling of already These are unripe and have a light colour So we will throw them away and we are going to this for all our bunches All rotten, bursted and grapes with fungus we are going to throw them away. The remaining are coming of the bunch. Put them in some kind of container that you can weigh easily to check how large your harvest is. With that amount you can estimate the volume of wine you could be producing Okay, the rinsing and selection of the grapes is done. I put them all in this container. It is 20,7 kilos (45,5 lbs) wich should be enough for about 13 litres (3,4 gallon) of wine. I’ll show you.. It’s about half filled It’s very important that the container that holds the grapes.. is not filled over 2/3 of the capacity. Because during the fermentation it will start foaming up. If you will it all the way, the container will start to overflow. And then you will loose volume. Now it’s time to to crush the grapes. There are numerous ways to do that. You can do it with your feet, hands or a pole. It doesn’t really mather.. I already started crushing the grapes. All the grapes need to be bursted You can already see some of the red colour. The red colour is not in the juice, but in skins of the grapes. Thats is the reason why the skins remain in the juice for 7 to 10 days. This process is called maceration. During the maceration the skins release there colour and aromas to the must. This is the end result of the crushing process. It has started to foam a bit.. All the grapes have bursted open It’s already a bit red After the crushing we need to add sulphite For every 10 litres of pulp.. ..pulp is the product you have after crushing. You will need to add 0,5 grams of sulphite. We have about 20 kilos, so we need 1 gram of sulphite. The purpose of this is to make it hard for bacteria and other strains to develop themselfs in our wine. Make sure you spread across. Then stir it, with clean equipment. Mix thoroughly trough the must. After this you will have to wait for about 60 minutes. And then add Rohament P It’s not essential, but it’s helpfull! And 4 hours after that.. You can add Pecto enzymes You’ll need about a teaspone for every 8 kilos of pulp/must. So for our 20 kilos need to add about 2,5 teaspone from both to the mix. These two enzymes break down on a microscopical level the cell wall of the skins So more aroma and colour will get in to your wine. After these steps you are done for now. Get a piece of clean cloth Put it over your container You can put some rope around it to prevent it from coming off. This will keep out any flies that are attracted to the sweet smell. Don’t put a lid on it, because it will come of during fermentation. Wich produces CO2. Next time: analysis and yeast.