Prevention of Common Wine Flaws and Faults. VERY Important Winemaking Stuff

Comments · 72

• MA

  @martini007m · 5 years ago (edited)

  Could you have more visuals? Also, what are the indicators like easily identify? Great vids.

  5

• GB

  @GBradley66 · 4 years ago

  This is my first year of (fruit) wine making, and this video nicely sums up everything I've learned this year. Thankfully I got good advice and haven't made these mistakes. This felt like a review class to consolidate my 101 year. Thank you!

• SA

  @sabioarsenault5237 · 6 years ago

  Fantastic information.  Subscribed!

  2

• TL

  @TL123-n3b · 2 years ago

  great video. Nice Les Paul custom in the background.

• RC

  @rcbustanut2057 · 5 years ago

  Wow, I don&apos;t usually subscribe to channels. But I give credit where it&apos;s due, you sir are very knowledgeable in the wine making process.<br>You also helped me save my 1st cabernet sauvignon wine which I just started this past Saturday. Yesterday night, I began to smell that &quot;eggy&quot; smell. I usually have used EC1118 for wine making, but this time I used RC212 which was recommended for a cabernet sauvignon over the EC1118. I had added only 3 tsp of DAP, was afraid to add the whole 6 tsp for a 6gal batch. I did aerate my wine very well, I made a yeast starter using my stir plate. My temp was between 72-74F. So I was stumped as to why I was getting this smell. Found your video on this issue. I dissolved another 3 tsp of DAP &amp; added it to the wine, gave it a stir &amp; &quot;VIOLA&quot;, today, no more stinky egg smell!! This is only my 4th batch of wine ever made. My previous wines were &quot;testing the grounds&quot; type; apple &amp; concord grape juice, didn&apos;t<br> want to screw up expensive wine grape juice kit on my 1st attempt lol. <br><br>Thanks for the info, you rock 👍

  1

• PA

  @pato7694 · 5 years ago

  I’m just getting into wine making and found your channel. Very interesting and informative.<br><br>Looks like you might be a Pittsburgh guy (I see the Rivertown logo, (R.I.P) guy which is cool.

• NI

  @NineColas · 6 years ago

  another great one

  2

• AR

  @artouditou08 · 6 years ago

  Great video!!!

  1

• JO

  @jonathanc8513 · 4 years ago

  Good information! Answered my question, Ill still finish my nail polisher 😀 i feel its more in the skin, but Ill keep it for last for wine press to prevent contamination my other buckets

• RI

  @ricardosalcedo4124 · 6 years ago

  this is my first time to make wine &nbsp;I had been &nbsp;through the proceso &nbsp;I hope at the right way but &nbsp;I have a &nbsp;question when is the right time to bottle the wine thank very much

  1

• KE

  @kendallwillis · 6 years ago

  I am looking for how much K-meta to add to the must during cold soak. &nbsp;I usually co-ferment with MLF, but I do not want to add too much sulfite and harm the malolactic bacteria. Or maybe I should just do MLF after the yeast are done fermenting. &nbsp;Advice?

  1

• MI

  @michaelf3805 · 4 years ago

  This year I made 14 gallons of Pinot noir from grapes, and had about a half a gallon leftover, so I put it in a gallon jug with a sealed lid (not the best idea, I know). &nbsp;After 2 months, I tasted the wine in the gallon jug and it had a noticeable off aroma. &nbsp;Based on the common off aromas, I would describe it as mousy, though my family members disagree (I get all different responses). To me, mousy makes the most sense because I read there is an oxidative pathway to get this smell rather than by spoilage organisms, which makes sense because I have very good hygiene practices, and this wine was sitting half full of air for a few months. &nbsp;My question for you is: do you have any suggestions on how to learn the smells of the different flaws/faults, or is this just something you have to learn when it happens? &nbsp;I want to make sure what happened to the half gallon was due to oxidation and not spoilage bacteria, otherwise the 14 gallon is next.