Wine Making 101 - Beginner Basics for Wine Making at Home

wine making 101 so what is wine anyway i mean we've all heard of wine obviously but wine is an alcoholic beverage made from the fermentation of fruits or sugars where yeast act on these sugar spruce ethanol carbon dioxide and thousands of other compounds in trace amounts by the way this is a brew talk we haven't done one of these in a while and it was about time and there's a lot of questions about wine and well we're starting to get into wine a little bit more and we thought why not so we're going to be reviewing the basics the very minimal principles and equipment required to make wine at home by the way if you're interested in mead all of these things still apply more on that in a bit wine is traditionally known to be made from grapes and yes i'm going to be reading from notes because there's a lot of information here so pardon me if i'm looking down and looking up and looking down and looking up but anyway you can also make wine for nearly any fruit rice grains sugar maple syrup and even honey which is called meat see i mentioned that a little bit ago the labels are mostly legal and governmental in usage and some people might argue that wine made from anything other than grapes is not wine we are not some people my take on it is this wine as a commodity is from grapes okay but wine is something you make at home to drink as a beverage with a meal or just you know to have an alcoholic beverage you know we're all allowed to do that as long as you're of legal age in your country or territory but it's something that everybody made in the home you know it's just it's it shouldn't be anything super labeled okay so if you have apples in your backyard and you want to make apple wine it's apple wine right if you have mulberries blackberries strawberries whatever you can try yeah pomegranate you can totally make a wine from that there's no issue if you have your own honey technically you're still making wine they don't call mead honey wine for nothing i mean the process is much the same okay some people will say the cider versus wine controversy okay cider is again it's like always made from apples or pears well yeah i guess sort of but again that's a label that doesn't mean a whole lot in actual functionality and usage it's not like the wine police are going to come to your house and arrest you because you called a cider a wine or vice versa okay so i generally distinguish it as if it's below like say seven percent or six percent it's probably a cider and if it's above that it's a wine simple okay you can make wine from whole fruit juiced fruit cooked down syrups and fruit from store-bought juices so long as there's no preservatives we get people saying this a lot i made a wine like they don't think it's wine or they're calling it pruno if they're using a store-bought juice well here's the thing big wineries commercial wineries take whole fruit and they juice it and then they make wine from it so you're just skipping the middle man and in most cases it's easier quicker and you usually can get a better product that way because the juices you buy will probably be a little bit better than if you bought say table grapes from the grocery store and try to make wine from it an anecdotal side note is the difference between white wines and red wines when we're talking about grape wines white wines tend to be juiced first that means they re extract the juice from the pulp and the seeds and they ferment that while red vines tend to have the seeds and the pulp and the skins remaining attacked why they start fermentation and then they will juice it yeah a lot of people seem to think that the difference between red wine and white wine is actually the grape color it's got nothing to do with it almost all wine is made from a red colored grape because they're the sweeter ones they actually have a higher sugar concentration and most wine grapes are small table grapes while they may taste sweet don't actually have the same sugar concentration and won't have the same flavor characteristics when you ferment them that doesn't mean you can't do it it just means they might not taste the same okay backyard grapes and things like that there's nothing wrong with that like we get muscadines in florida we have a grape in our backyard lambrusco a variety of lambrusco makes great one but not necessarily something that you would find a wine made from which sounds really odd but that's the beauty of wines a lot of the wines are made with a specific variety of grape because either a it grew really well in an area where it's from so it made it very economical because in the beginning mead was more important wine only became bigger when grapes and sugar became cheaper than honey and since we're on that side topic i will continue a little bit further before we get back to the meat of our video and talk about the different types of wine that you may find in the store like chardonnay pinot noir pinot noir i always say cabernet cs saber day cabernet sauvignon there's a million champagne etc these things are named based primarily not only on the grapes that they're made from but the region that those grapes are grown those grapes are grown like champagne yes it's sparkling wine everywhere else because the what is it tara terwar terwar which is a fancy italian or french french french c i don't even know it means the dirt it's like where they are grown the actual elements that are in the dirt evoke a certain flavor profile in those grapes and that's why that particular region makes that particular type of water yeah to go into that a little further there was grapes that were grown in france i forget which brand variety it was they were grown in france and some people brought those to california to make the same kind of wine and they found that the wines tasted completely different but as a result the california growers basically made their own versions of a lot of these things and california wines are some of the finest wines in the world right up there with the french wines and italian wines and spanish wines yep just different but i just wanted to touch on that really quickly because we do get lots of requests could you make a chardonnay we could attempt to make a chardonnay-like product but it won't actually be chardonnay because we're not in that region and don't have access to that particular great stream yep exactly um safety safety is very important okay and it's so important that we actually did a video on it but i want to talk about that for a minute a lot of people are totally freaked out that they're going to get sick or poison themselves or hurt people by making wine at home making wine at home is no more or less safe than cooking at home let me say that again making your own wine at home is no more or less safe than cooking at home you can poison somebody just as easily by cooking as you can buy wine making now that's not to say it's easy to do you actually have to mess up pretty badly and actually i would venture to say it's easier to poison someone by cooking than it is by making wine and i would think so too and here's why in order to mess up a wine so bad that you would get sick from it you have to make huge mistakes that are against common sense and you have to willingly drink something that smells and tastes so vile as to make you wretch bringing it to your mouth so if you do that and you get sick i have to question a few more things than your ability to make wine you know that just goes along with it but that's just to make you sick and at worst you're probably just going to throw up like you'll just your body will eject it from itself as far as actually harming someone with it not likely not very likely at all unless you put harmful things into it like put kerosene into your wine and it's probably going to make someone very ill but would you drink kerosene normally no so why would you put it in your wine you probably wouldn't cook with it either right same idea so if you wanted to make your own homemade wine what do you need well there's pretty basic equipment that you need we're gonna go through some of that right now things you will need to make homemade wine the first thing you want to consider is sanitation okay you want to be clean as clean as you can be put simply sanitation is probably the most major concern in homebrew all right but you don't have to go completely nuts with sanitation just be clean enough okay let me explain you're depending on millions of microscopic organisms to spoil a sugary liquid the way you want them to technically wine is a spoiled product of that thing fermentation is the spoiling process it's it's a putrification process believe it or not there's a few ways this can go sideways on you and one of them is an infection by an organism you didn't want in the first place there's lots of bacteria and lots of things that can get into a brew that want to get in there or that you can activate that are already there that you want to keep to a minimum okay by using a sanitizer like star sand this stuff star sand is actually a concentrated form of a type of acid that does not harm yeast in the amounts that you would use it in and this container here makes hundreds of gallons of star sand it just works beautifully you're basically going to dilute it based on the directions included but use like a cap full for several gallons it's pretty easy by using a sanitizer like star stain to clean your gear you can reduce the chances of this happening if you cannot get star sand or some other sanitizer where you are boiling your gear in water will also work just be careful because some plastics don't like to be boiled do avoid in other words do not use vinegar or bleach as they can both inhibit yeast if not done absolutely correctly now somebody's going to tell me they use bleach all the time and it works out just fine and you know what if you know what you're doing and you do it right it can work i really wouldn't use vinegar because vinegar is actually one of the things that you're trying to prevent when you're making home brew wine because there's a bacteria called acetobacter that lives in almost everything just like yeast and well under the right conditions which means oxygen and alcohol it can be activated and it will start turning your lovely wine into a lovely vinegar which i did say a lovely vinegar because vinegar is a good thing too it's just not wine different video the next thing you'll need is something to ferment in also known as a fermentation vessel this can be food grade bucket which is perfectly fine to use for primary fermentation a glass jar or even the container your juice was packaged in now there's an advantage to the container your juice was packaged in and there's a disadvantage first it's plastic which is the disadvantage i'll get to that in a second but the advantage is it's already a sterile environment or else it would have spoiled or turned to wine right there in the package so all you have to do is open it up add some yeast you just made wine on a very very basic level you just started the process of making wine well see there's some debate some people will say that that is wine once you add the yeast even though there's really no alcohol in it yet okay you've so she's right but it is still considered wine anyway um [Music] well i don't recommend long-term storage of wines in plastic because plastic is molecularly similar to fat and fat leeches flavors back and forth it's a flavor transport device if you leave alcoholic beverages in plastic for too long even food grade it can start to leach plastic out and it'll taste a little plasticky and it could be potentially not so good for you it is fairly common though to do a primary fermentation your first fermentation in a plastic bucket and things like that as they only generally last a few weeks so it's not really that big of a deal that's the end of page one the next thing you'll need is something to ferment now this can be fruit rice grains sugar maple syrup honey juices or any combination of the above please note grains such as rice wheat barley and rye all need more steps to actually ferment them but the resulting beverage would still be a wine in our opinion unless you do something crazily different to it then it can become a beer but you heard all that you can use just about anything that has sugars in it to make wine now that doesn't mean it has to be from a whole fruit source you can juice those and use the juice you can mash them up and use the pulp you can buy the juice already pre-juiced it's perfectly fine the thing you want to avoid is preservatives in your juice when you purchase it okay because preservatives will inhibit yeast growth which is what they're made to do so you're looking for anything i like to call them ites and ates usually it's sulphites and sorbates potassium sorbate is a very popular preservative that's used in juice preservation so that way it won't ferment but you want to be careful with that yeast this is where things get tricky now derek is holding a packet of a commercial wine yeast okay you can simply use the wild naturally occurring yeast present on fruit which almost all fruit even stuff you get from the grocery store is going to have some amount of yeast on it leaves bark everything outside has yeast all over it it's in the air it's everywhere some juices actually have it we had a cranberry juice that we bought that actually fermented just by opening it the results can be unpredictable but it's often a fun experiment now when i say unpredictable the alcohol levels and flavors may vary wildly from batch to batch but using the same source over and over again might actually help keep that more controlled what i mean by that is if you know of a certain orchard that you get your apples from every single year you're probably going to get a much more efficient and controlled thing than if you bought from this guy then this guy then this guy have them shipped from across the country different yeast do different things and no two yeasts are going to be the same and the strains will change just genetic mutation it happens all the time things are constantly evolving that said if you are brand new to winemaking and you want to give it a go we highly suggest you use a commercial yeast for your first time because you won't have those variables to perhaps mess you up yeah you can use a commercial yeast for fermentation as well like she's talking about everything from bread yeast ale yeast wine yeast and champagne yeast can be used to make wines very much comes down to personal preference and your environment and location which to use and when and this is why we always say if you're brand new with this use known recipes watch somebody make it learn from them and use what they did don't change the thing use as much of it as closely as possible we see a lot of people that say oh i used your recipe but i i doubled the sugar how come my my wine isn't working well that's why because you changed a very important factor or you made a sweet wine mine came out dry i used a different yeast than you yes you used a yeast that goes to a much higher tolerance there's a lot a lot to know about yeast and that's why we're not making this all about yeast we do actually have a video on just yeast itself but yeast is yeast all right they're all saccharomyces cerevisiae that's the basics of it they're just different strains even the wild yeast is still saccharomyces cerevisiae what it means is think of it like dogs dogs are all canines but they're bred to do specific things so you have everything from like huskies and big german shepherd dogs all the way down to like little poodles well tiny there are poodles that are small standard poodles and toys yeah whatever toy poodles and like dachshunds and stuff like that they're all bred to do different things but in the end they are all dogs so yeast is much the same way um there's another thing about this and some people don't like bread yeast for brewing but in truth it does a pretty fine job for most things we use it for our basic mead and for our sweet red wine why because over testing and over dozens of batches of these we've actually found that it's the best yeast for the job there are other things we make that i wouldn't use breadies for that i'll use the 71b or i'll even use a champagne yeast or another wine esport it all depends on what we're doing and a little bit of experience goes a long way once you start doing it you'll get a feel for this yeast works for this this yeast works for this and different recipes different locations different temperature scenarios there's so many factors something to remember though is yeast can't read they don't know what you're putting them in so something that i like to say is there's no more wine and wine yeast than there is bread and bread yeast therefore yes you can make bread with wine yeast and you can make wine with bread yeast and they will both work the question is how well and to what taste okay i can make two different wines one of them will taste great with bread yeast the other one won't and vice versa i can make them with wine yeast and one will taste great the other one won't it really comes down to personal now personal bias and experience okay also something to note bread yeast can vary wildly and not be as consistent as a wine or a yeast there are yeast marketed as mead yeast sweet wine yeast cider yeast etc something to know is that you can make ale wine cider or meat with any yeast and you can make that a dry or sweet beverage with any yeast again yeast can't read they don't know what they're making they only know what you give them so you make a wine sweet or dry by the amount of sugars relative to the alcohol tolerance of your yeast if that didn't make any sense at all you need to watch the video that we did on yeast that explains that and our abv brewing basics video got a little stuck the next things you're going to need is a little bit of gear now these are technically not mandatory but they are highly recommended and i'll explain why in a minute this is a hydrometer a graduated cylinder and a wine thief or the master baster as i like to use a turkey baster works just fine it's just some way to get the product out okay while it might be nice to think i'm more of a hobbyist i don't need these tools i don't care what my abv is well that's a nice way to think however the truth is it's more about knowing when your brew's safe to bottle so you don't get the dreaded bottle bomb when pressure builds up due to fermentation not being complete and the bottles literally explode there's nothing more dangerous to me than sitting at your kitchen table and having a bottle explode around you and your family now i'm not trying to scare you but it's something you should be aware of so you can prevent it using a hydrometer you can know when your brew is finished and stable and therefore safe for bottling we do cover this in another video i just wanted to get that out there yes you can calculate how much alcohol you made to using them it's perfectly fine the cylinder is to put the hydrometer in and product in for testing and the wine thief we use the master baster is to take a sample from the fermenter okay some people prefer a refractometer which does have the advantage of needing less product for testing but the disadvantage is that they are vastly inaccurate once alcohol is present during fermentation making them less useful than a simple humble hydrometer which costs about like 15 bucks they're not that expensive so it's like 15 say like eight or ten dollars and this was like six or seven bucks so for like twenty dollars you have the testing gear that you need and as long as you don't break them they don't call them hydro bitters for nothing you can use it for years and years and years they don't go out of gauge or anything like that this is plastic this is plastic yeah this is glass yup keep it in a plastic container there are plastic hydrometers out there and what i've heard i've never used one is that they are really inaccurate like sample to sample they can be 20 points different which is a huge amount of difference okay um we are home brewers just like you guys so we're all working on a little bit of a not so consistently accurate system because i mean you're reading little tiny lines and all this kind of stuff and then making calculations but 20 points is still a lot that like even with bad eyesight you can still see a 20 point difference on a hydrometer so it's a huge number and if you start there then you could be vastly inaccurate for other things you could think that your brew is stalled and you know there's a lot of problems that can come from it and if you use two different hydrometers it compounds the problem because one could be 20 points too high one could be 20 points too low making for some very very confusing readings the next thing that you're going to want to have is an airlock while not technically necessary you probably want some method of keeping bugs and bacteria hair dirt and dust out of your wine while it's brewing right an interlock is the best way cheesecloth is another you can actually just cover it with cheesecloth a rubber band or something and that lets it breathe a little bit that's a good thing for the first couple days after that it becomes less effective you actually want an airlock especially once you get to conditioning or secondary phase i would avoid balloons due to them being not food safe and they can pop off at the most inopportune of time leading to accessibility to the aforementioned bugs and i mean real bugs and bacteria can get in there are different kinds of airlocks i actually really like the twin tube style airlock but there's also the three-piece airlock that works much the same way the gases come out they make it bubble but nothing can go back in it works kind of like the trap under your sink okay if you absolutely cannot get an airlock where you live you can make them there's lots of ways to do it people have done it with pill bottles and all kinds of stuff you can also make what's called a blow-off tube which works really well and for that you just need your stopper that would go in the bottle you stick some tubing into that you put the other end into a mason jar or other vessel filled with water it does the exact same thing as these it's a little less convenient to have sitting around but it does the exact same job it's safer than a balloon it's better than just leaving the cap a little bit loose and it does actually do a better job if you have pets and children than cheesecloth the next thing you're going to want is a method to siphon your product okay we use an auto siphon which is really just a pump right that has some tubing connected to it so it creates a siphon and just you know you can pump the liquid off of sediment lease into a bottle whenever you need to do the reason why we use an auto siphon rather than just a tube or just pouring from a pitcher is we're trying to limit the amount of oxygen integrated into our brew once fermentation is complete um people are constantly trying to reinvent the wheel with various filters pouring methods gizmo's gadgets the auto siphon is probably still the most practical effective and safe way to wrap your brew now racking racking is usually done to move a liquid from one vessel to another either for bottling or to remove the lease that collects during normal fermentation so this is just a way to move from one vessel to another usually leaving behind sediment fruits solids all that sort of thing or when you're bottling you're going to do this as well you can use your auto siphon for bottling or you can go ahead if you're really getting into this hobby and get an attachment for your autosyphon that's called a bottling wand that goes onto the end of your tube and that assists with the bottling procedure if you absolutely cannot get an auto siphon just using the tubing is actually effective as well you just have to create a siphon some other way usually by filling it with liquid it's a little bit messy but if you keep both then submerged put one here and put the other one lower you can then release and it will cause a siphon as well try to refrain from putting your mouth on the tubing because we've worked really hard to keep all the microorganisms out of our brews so putting your mouth directly onto something that's going to be in your brew just seems a little counterproductive to that the next thing you'll need is another vessel about the same size as your fermenter for secondary or conditioning phase now what i mean by that is you don't actually have to have two vessels to store your brew in you can use the same fermenter but you need something to move it into to get it off that lease then you clean out that vessel and then put it back in or make your life easy just have two fermenters so that way you can just move from this into conditioning phase and you're good to go roughly the same size as your main fermenter is good a little bit smaller is even better because you do have a little bit of true loss they call it in beer making but it's also called lease in wine making and you're always going to have just a little bit of loss at the bottom where the sediment the yeast and the proteins and other solids fall out of suspension so you want to keep headroom at the headspace above it to a minimum and conditioning phase so a slightly smaller vessel actually works really well we use a closed mouth a lot of time that is like a 1.2 gallon even though it says one gallon for primary which is what we showed you earlier and then we'll use a wide mouth which is closer to exactly one gallon it's about 0.2 gallons less so we can still keep a minimum of headspace in secondary and that way we can have the most product coming up from us in primary the next thing you're going to need is something to store your finished wine in once you're all done and that can be reused wine bottles liquor bottles beer bottles newly purchased bottles for this purpose well in theory you can use mason jars a lot of people ask about this they don't hold pressure well and if there's any pressure at all they can burst now pressure can come from fermentation isn't finished or they're still off gassing because co2 is produced some people think that that makes it sparkling that's not really the best way but that's a whole other video but not removing that before you bottle can cause pressure build up over time and in mason jars they're not made for that they're actually made for pressure while you're canning but not for pressure out so pressure against the jar collapsing they can hold but going out they will explode pretty easily they also don't pour very well i'm noticing that with making our nut milks and things like that it's a pain they spill all over the place so you make a mess our two favorite styles of bottles regardless of what size are the screw top and the swing top this happens to be a repurposed a i think it was whiskey probably probably [Laughter] so we just made sure that we cleaned it really good and we sanitized it and now it's ready for its new beverage of choice now i would never put a carbonated beverage in that bottle because it didn't hold carbonation before that's key if it held carbonation before the bottle is probably just fine to put a carbonate beverage in but a still wine can go in there no problem and that leads us to the swing top swing tops are specifically designed typically for beer this one is actually marketed for kombucha but both of those are carbonated beverages that means that the glass is tempered enough to be rated for a carbonated beverage and the mechanism the swing top has this gasket that if pressure builds up it will fail releasing the gas and not exploding your bottle hopefully don't depend on that i've heard from some people that they still had swing tops explode but it is kind of a nice backup fail safe okay where that seal will hopefully give out before the glass does i think if we had to pick one out of the two of these it would be the swing top because these will last you forever and this rubber gasket just pops right off and it's replaceable so you're good to go you can get hundreds of them on amazon super cheap so that way the bottles you'll have them for years and years and years and years we just reuse them all the time that's the trick if you're going to give away your wines to friends and family tell them i want my bottles back if they like your wines they'll have no problem saving you bottles and expectations that they'll get another refilled bottle okay so now you have a basic idea of what wine is you have a basic idea of the gear that you might need and if you're curious about prices some of the fermentation vessels if you look in your local grocery store you might be able to find like apple cider and other juices in that one gallon container already so i like to say that you're getting the juice for free as you buy buy the fermenter the fermenters are anywhere from ten to twenty dollars if you buy them online or in a home brew store i found that juice to be like 12 bucks at our local publix and it comes with a gallon of free apple juice so you're already set and it's already sanitized in there so you don't have to sanitize your fermenter that's a way to get fermenters so you probably want two of those so let's call that you know 10 to 20 bucks so you're at anywhere from 20 to 40 when you get into the other aspects you need the hydrometer that's about 20 bucks you want the auto siphon they run about 15 so you're maximum already at about 75 dollars right and then yeast is cheap uh dollar packet or so the hot if you chose to go making mead honey tends to get expensive if you use juices though juices are you know fairly cheap the bottles you can spend anything you want on bottles or just reuse bottles you already have so you're looking at anywhere from a 50 to 100 investment into making wine now here's the thing you're going to use most of that stuff over and over and over and over and over again you can skip the initial fermenter cost by using bottled juices so that could drop that 50 to 100 down to like 25 or 30 dollars just to try it out make sure you like it if you watch our wine making video we did a very simple wine making video we talked about that that if you've never made wine and you want to try it you can actually walk through the aisles of your local grocery store buy all the ingredients and try it out for like i think it was like 20 or less so it's really really inexpensive and that's for a half gallon that's like two to three bottles of wine so it's actually a pretty decent amount so i know we've probably thrown out lots of terminology that's probably confusing you so we're going to go through the really basics of the process of making line right now now this is just an outline of how to make wine this is not necessarily a recipe so this is just to give you an idea of the steps involved to see if this is something you want to get into not really an exact how-to we have videos for that step one sanitize your equipment the fermenters hydrometer everything that will contact the wine you want to have basically a tub of sanitization liquid wash your hands real good everything that touches that wine you just want to be as clean as possible okay number two add juice to your fermenter kind of goes without saying number three add more sugar if the recipe calls for it not all recipes do sometimes just the juice from the fruits is enough number four mix well and take a specific gravity reading again optional technically but it tells you where you started so you know if your brew has stalled finished and you can calculate how much abv you have number five add yeast and mix again again that's only if you're using a commercial yeast which we do recommend in the beginning so that you can get more consistent results number six put on a lid and airlock i highly recommend the airlock i can't say that enough number seven place your wine out of direct sunlight in a relatively consistent room-temperature location this is important direct sunlight will possibly kill your yeast and it could cause off flavor so you definitely want that you want the temperature to maintain within a few degrees of the same so you don't want to put it someplace like right next to a heater or right next to an open window or you know in the winter time you don't want it right next to your front door where it's going to get cold air blasted at it and then get warm and all that you want it to stay relatively the same ours stays anywhere from 72 to 76 or 77 degrees fahrenheit pretty much 24 7. we tend to keep them in an area that doesn't get drafty either that way you know it's more or less consistent number eight wait probably a few weeks depending on the recipe and conditions we get people all the time that ask me if they can make wine in three days well in theory you can it will not taste good and it will not be done okay number nine see number eight in other words keep waiting there is no rush there is no advantage to doing steps early okay if your wine's not finished it's still not finished making pushing it ahead is not helping it's actually going to harm you in the long run number 10 test your gravity what that means is take a reading when you think it looks like it might be slowing down like if the airlock activity is starting to really really get slow or it's neutraled outwards even on both sides that's when it's time to take a reading and then you wait a week and take another reading notice i said wait a week you want to make sure that it's not still fermenting so if those readings are the same it's finished and you can move on to the next step that is racket to a new vessel why do we do that well to get it off the lease and to give it some chance to age a bit more and start to settle out this is called bulk aging or the conditioning phase and this can last a week to several months depending on a lot of factors i normally will just let it sit until it clears out and 99.9 of the time even without extra additives chemicals or clearing agents they do all on their own and you'll get more lease on the bottom so you can rack again at that point or you can bottle almost immediately then the next step is bottle it put it into bottles for further storage and bottle aging now this is optional but most wines ciders meads whatever do get better in time even a month or three can vastly improve the quality of a homemade wine and last but certainly not least the whole reason why you wanted to do this in the first place number 16 is enjoy it drink it share it with friends give it away whatever you'd like to do we know a lot of people that make this stuff don't even drink themselves they use it as gifts and it's probably one of the most unique gifts that you can give somebody because you can actually make a wine tailor to their specific taste and what they like and they know it's something that you put thought and care into makes an incredible gift for people that actually appreciate wine in summation winemaking at home can be fun rewarding hobby that brings us back to a time when everyone made wine in their kitchen rather than purchasing it making it yourself allows you to control the ingredients know where it all came from and know what you were putting into your body making wine a potentially much more healthy food then the store bought alternatives if you like this video look up there's another video up there you might like that one too

Channel: City Steading Brews

Views: 212,654

Keywords: Wine Making 101, winemaking 101, wine making, winemaking, wine making at home, home wine making, winemaking at home, home winemaking, how to make wine, beginner wine making, beginner winemaking, wine making 101 for beginners, Winemaking 101 for beginners, wine making process, beginner wine making kit, wine amking 101

Id: T3I0v6_L-Rg

Length: 33min 47sec (2027 seconds)

Published: Fri Apr 23 2021