Welcome back to the second episode of the wine series how to make f- fa-f freakin wine this is going to be all about

grapes, let's begin

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 I will share 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

First of not all grapes are equals in terms of winemaking [so] in fact they are divided into two categories

Table grapes are the one you know from your local grocery [store] there are larger plumper are often seedless

They have a nice pulp, but a thin skin inside. It's mild in terms of acidity and sweetness

Wine grapes on the other hand are smaller. They have plenty seeds thicker skins more juices but fewer pulp

Inside they are all sweet very sweet and also way more

Acidic than table grapes they also got tannins you know that dryness at the back of the mouth and

These are the one you need to start winemaking problem is wine grapes are not readily available to the public

[if] you know someone maybe you can ask a winemaker if he wants to sell you some at the end

It didn't work out for [me] luckily for us a few varieties are both table and wine grapes

I happen to know two [of] them the white chasselas and the black

Muscat

if you know any other variety

That belongs to the two groups please share them in the comments below it's going to be super [useful] for everyone

Now a fun fact did you know that

the wine colors mostly comes from

The skin not the pulp so it means that

Black grapes can produce a red wine using the skin or white wine, not using the skin

but white grapes can only Produce white wine

(Sound effect)

I Think that's interesting

With that in mind. I'm going for black muscat

I'm getting 10 kilos of those beautiful small, but sweet and very fragrant grapes

And now super important please pay a lot of attention to what you buy as you're going to spend the next few months

Making wine a smooth skin no wrinkles nothing

Rotten you know an intense and uniform color and fresh and flexible green stem

So I am driving back to the studio the reason why I chose to make wine in september

Is that it's full season so it's rather cheap

2.49 euros a kilo it's coming from the Mont Ventoux which is in the south of France

In the Rhone Valley I can't wait to start

It's never 100% sure it's gonna work, but if I don't try then it's a 100% I'm Gonna fail

Ok let's give it a wash

Discard the stem and place the fruits in a bucket

remember to always clean and sanitize any equipment before and after use

We want the juice to be as intense as possible remove any excess water

I initially and genuinely thought and I could use my bare feet to stomp those grapes

The problem is this

I'm Way too big to fit in those narrow buckets, so instead. I'm using my hands and it works

Just fine make sure you leave no grain uncrushed. It's even

relaxing in some ways

[alright] must have been the most delightful and relaxing massage for the feet and never mind

That liquid with the seeds and the skins is called a wild must before we move on to the next step which is the

Alcoholic fermentation we need to make sure that [the] coast is clear

To avoid any random bacterial development that could turn our beautiful wine to be into an expensive vinegar

We need to add a preserving agent the most common is called sulphite

You might be familiar with them because you can find

Contains sulphite on the bottom of labels on bottles of Wine

it can be both as a powder or under form of

Campden tablets with about 10 kilos of wine must and i'm using about 600 milligrams of

methyl bisulfite but if you want to make it extra safe, you can go up to

[1200] milligrams of course I will share all the details [and] calculus in the description box down below make sure to carefully

Incorporate the sulfite into the wine must buy nicely mixing it and now we need to wait

I mean not long, but at least one day before we move on to the next step before we add yeast

To that wine must because otherwise we will just keep them with all the sulphite We did put in our wine must

Well guys that's it for the second episode of the winemaking series if you liked this project

[if] you enjoy the ride and please make sure to give [it] a big thumbs up and to share that over all your social Media

using the Hashtag spread it like butter and a lso by

tagging me in

So that I can see anything you post if you want to go the extra mile if you want to support my work

I mean financially then bless you! You can go and check out my Patreon page. Lastly, people click subscribe

I make new videos every week. You know it's always about food. It's always about pushing further this time

I'm making wine who knows what I'm going to do next the next episode will be a lot of fun, but not

Sadly in a safe way anyway, take care. Bye. Bye