17 Responses to “The Winemaker Speaks, Part 4: Distilling Wine”
vallo3838 on
August 26th, 2008 2:49 pm
pinkfloydgr70s-This is the winemaker-just
add less sugar for a dry wine.
pinkfloydgr70s on
August 27th, 2008 12:33 pm
Hello winemaker. I have a qeustion for you. Do you know any ways on how to make a more dryer wine from store bought grape juice?
vallo3838 on
August 30th, 2008 11:12 pm
bigkev2015 this is the winemaker.Open vat is
a large open container that you place all
your crushed fruit or grapes into for the
first 3 days of fermentation.After that you
siphon into carboys and place airlock for
the secondary ferment period,this is about
14 to 20 days depending on the fining.
bigkev2015 on
August 31st, 2008 6:34 pm
What is the difference between open vat and useing an air lock. Thank you so much
vallo3838 on
September 4th, 2008 4:54 am
This is the winemaker.Always discard the
fruit sack after squeezing.Place juice in
carboy and put waterseal for the second
ferment period.
vallo3838 on
September 4th, 2008 8:37 am
This is the winemaker.If you are making wine
with a fruit sack,start in open vat for the
primary fermentation period,then squeeze the
pulp bag after you are ready for the secondary
ferment period,then put in carboy and waterseal.
vallo3838 on
September 6th, 2008 3:15 pm
bigkev2015-I am happy you are making wine.
Your question is very confusing because if
you are using strawberries in a nylon sack
you should be in an open container.Let me
know exactly what you are up too.
bigkev2015 on
September 7th, 2008 5:01 am
I just started my first batch of wine and i have a question or two. The air lock is bubbling like crazy. i put the yeast in about 36 hours a go. The temp in my house is around 76-80 is that too hot. and do i mix it at all, or i put my strawberries in a nylon straining bag should i press the pulp. Thanks
vallo3838 on
September 9th, 2008 7:53 am
In all honesty,sugar is sugar.All sugar is
the same in caloric value especially cane
sugar.I believe that different amounts of
sugar at a certain time in primary ferment
period can have a different effect on the
production of ethanol alcohol.vallo3838
vallo3838 on
September 9th, 2008 1:27 pm
Try honey next time-it gives a different
character to the wine.
brkfstclub35 on
September 11th, 2008 9:34 pm
Tony, thank you for your presentations. I enjoy your posts as fatherly advice with a proessionals back. I have had some success with my own homade wine trials and enjoy the hobby.Thank you for explaining the differance between bread and good yeast. What can you recommend for sugars? I recently used some less refined natural sugar “demarara cane sugar” and was amazed at the ferocity of the initial yeast activity. Can different sugars affect, positively or negatively, the process?
vallo3838 on
September 15th, 2008 4:54 am
This is the winemaker.Ask questions-vallo3838
vallo3838 on
September 16th, 2008 5:45 pm
Put the Methanol in your gas tank.
vallo3838 on
September 17th, 2008 11:52 pm
This is the winemaker.Remember all fruit
when fermented produce methanol and ethanol.
But you liver can matabolize the amount in
this natural wine fermentation process.
It is only when you start distilling that
you get the potent alcohol from the product.
That is why you need to know about the process
of first heat and first drip.vallo3838
vallo3838 on
September 21st, 2008 9:09 am
This is the winemaker.Let me fully stress
that distilling is not legal in the United
States.This video is not for the purpose of
teaching distilling.This is to let people
know the danger of distilled components such
as Methanol,that is very dagerous for human
consumption.Thank you.Dont drink and drive.
vallo3838 on
September 23rd, 2008 5:27 am
This is the winemaker.Methanol is used for
commercial purpose in paint solvents and
cleaning solutions.Remember Discard the first
Drippings.Dont drink Methanol.
vallo3838 on
September 26th, 2008 11:55 am
This is the winemaker.Dont drink Methanol.
If you decide to distill discard the first drip.Only use the ethanol alcohol.
Thank you,GOD BLESS ALL OF YOU.
Feel free to leave a comment... and oh, if you want a pic to show with your comment, go get a gravatar!
pinkfloydgr70s-This is the winemaker-just
add less sugar for a dry wine.
Hello winemaker. I have a qeustion for you. Do you know any ways on how to make a more dryer wine from store bought grape juice?
bigkev2015 this is the winemaker.Open vat is
a large open container that you place all
your crushed fruit or grapes into for the
first 3 days of fermentation.After that you
siphon into carboys and place airlock for
the secondary ferment period,this is about
14 to 20 days depending on the fining.
What is the difference between open vat and useing an air lock. Thank you so much
This is the winemaker.Always discard the
fruit sack after squeezing.Place juice in
carboy and put waterseal for the second
ferment period.
This is the winemaker.If you are making wine
with a fruit sack,start in open vat for the
primary fermentation period,then squeeze the
pulp bag after you are ready for the secondary
ferment period,then put in carboy and waterseal.
bigkev2015-I am happy you are making wine.
Your question is very confusing because if
you are using strawberries in a nylon sack
you should be in an open container.Let me
know exactly what you are up too.
I just started my first batch of wine and i have a question or two. The air lock is bubbling like crazy. i put the yeast in about 36 hours a go. The temp in my house is around 76-80 is that too hot. and do i mix it at all, or i put my strawberries in a nylon straining bag should i press the pulp. Thanks
In all honesty,sugar is sugar.All sugar is
the same in caloric value especially cane
sugar.I believe that different amounts of
sugar at a certain time in primary ferment
period can have a different effect on the
production of ethanol alcohol.vallo3838
Try honey next time-it gives a different
character to the wine.
Tony, thank you for your presentations. I enjoy your posts as fatherly advice with a proessionals back. I have had some success with my own homade wine trials and enjoy the hobby.Thank you for explaining the differance between bread and good yeast. What can you recommend for sugars? I recently used some less refined natural sugar “demarara cane sugar” and was amazed at the ferocity of the initial yeast activity. Can different sugars affect, positively or negatively, the process?
This is the winemaker.Ask questions-vallo3838
Put the Methanol in your gas tank.
This is the winemaker.Remember all fruit
when fermented produce methanol and ethanol.
But you liver can matabolize the amount in
this natural wine fermentation process.
It is only when you start distilling that
you get the potent alcohol from the product.
That is why you need to know about the process
of first heat and first drip.vallo3838
This is the winemaker.Let me fully stress
that distilling is not legal in the United
States.This video is not for the purpose of
teaching distilling.This is to let people
know the danger of distilled components such
as Methanol,that is very dagerous for human
consumption.Thank you.Dont drink and drive.
This is the winemaker.Methanol is used for
commercial purpose in paint solvents and
cleaning solutions.Remember Discard the first
Drippings.Dont drink Methanol.
This is the winemaker.Dont drink Methanol.
If you decide to distill discard the first drip.Only use the ethanol alcohol.
Thank you,GOD BLESS ALL OF YOU.