It is episode four now of how to make freaking wine.

Today I'm turning a cloudy and unbalanced wine must into a crystal clear, almost, and round

red Liquor

In this series, I'm sharing my whole experience about wine making at home

from Fresh Grapes all the way to beautiful wine

using only cheap and basic equipment

Of course along the way which are fun facts and useful tips. Whether you want to make wine

Or you just want to drink it let's be honest

Remember to always act safely and responsibly

In the previous episode we completed the alcoholic fermentation. Which is now completely over

And now I am pushing a bit further into the wine must before moving to the next stage. It's called

Macerating the must and it will give it more colours and more flavours

I'm doing it for about three days, but you can go up to a week if your grapes were particularly ripe

And if you want a strong red wine at the end. I guess I have lower expectation

I just want an okay wine at the end. What could be the name of it? Let me know in the comments

Everyday shake the bucket vigorously and also do a quick tasting just to be sure it's not going to astringent

It's time to change container now. The buckets have done their work brilliantly but from now on I'm going to use a big

Collapsible water container instead, and you will understand why in just a few moments

Pour the wine must through a sieve into a freshly sanitised container

Technically you could press the wine must to get even more juices and colours from it, but in my case

The Liquid was already quite astringent, so I did not want to push that furthermore

To prevent it from oxidizing get all the air out

So a few episodes ago I told you there are two

Fermentations in the winemaking process. The first one is the alcoholic fermentation

And we did a good job on this one and the second one is called malolactic fermentation

or conversion

And it's happening right now

In the container the Cloudy wine liquid tastes quite tart and green it has a very much in your face acidity.

Well that's Mainly due to the presence of natural Malic acid

luckily for us some naturally occurring Bacteria called lactic acid Bacteria can turn a rough acid into a

lactic Acid which is

Softer Fuller and rounder for our taste buds and this whole process is called the malolactic fermentation

So back then a few months ago. I thought why would I buy any stupid commercial Bacteria?

It's going to be fine on its own. I don't need them. Nobody needs well

Here I am a few months later. I think my malolactic went well

But I'm not sure and it's killing me so as always I do the mistakes so that you don't have to get those commercially available

Bacterias, it's cheap. It's widely available. Yes

**** Me, and now let the wine rest for about 15 days in a dark, but warm place

Over time you will probably notice a tiny gas emission in that container that's absolutely normal as carbon dioxide is

liberated in the process, so it also makes the wine bit fizzy during that period

So here's a quick tip in fact we can use that fizziness in our

Advantage, as soon as the liquid isn't fizzy anymore then the malolactic

Reaction is over and we are ready to move on to the next step

I am now siphoning all that liquid into another sanitized collapsible container

using clear tubing and gravity that action is called racking

It allows

Clarification as the leas and impurities will stay at the bottom of the previous container

That whole racking process will be performed three times total during the next six months

Every time we will add a bit of sulfides into the new container to stop

Any bacterial activity and to prevent it from turning into vinegar. That would be the worst

Oxidation whenever you add sulfite you need to be accurate and not like roughly accurate, you need to be super accurate

So I will share all the details all the calculus in the description box down below

Following that racking process you will have to wait for two months every time

So doing it in real time would be probably a bit long ish, so let's just fast forward

It's now been six months and the wine is ready to be bottled and labeled and tasted.

I Can't wait for this

But that has to be for episode 5 because there are already loads of information to process in this episode

So guys that's it

I really hope you enjoyed this episode and that you enjoy the whole adventure of the whole Journey the whole

Winemaking

Project if you do then please give it a big

Thumbs up and share that of the all your social media you know how it works it really helps me a lot

Facebook Twitter Instagram also whenever you post something online

Always always tag me in it and use the hashtag spread it like butter

I think an extra high-five goes to all my patreons out there. Thank you guys so much for supporting me

I've got something for you. It's coming soon to Patreon. And lastly people click subscribe

I make new videos every week, and it's always about pushing the food

Boundaries like for example that a video I made recently about wok hei

Wok shei where I hacked my a little portable stove into a twenty two thousand and two hundred BTU monster version

So you see it's not always about the French boundaries it's about the world boundaries

Take care, bye-bye.