Wine Making for Beginners, 6 Most Common Wine Making Mistakes

Comments · 122

• JO

  @johnwills4655 · 4 years ago

  So I guess I should stop opening my bucket and stirring the fruit cap down? That's the oxygen your talking about? Was worried about mold.

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• HO

  @hoytmccloskey5967 · 2 years ago

  Thx, you do a great job of teaching winecrafting.

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• YO

  @yokechan2765 · 2 years ago

  great teaching

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• OL

  @oldworldmeetsnewworldwitha4749 · 3 years ago

  Thanks - very well done!

• JA

  @jamiecarothers4271 · 4 years ago

  Good tip, the first one you gave about storage and oxygen.  I almost made this mistake thinking I can bottle some of this later and leave some of it in a plastic storage container about half way full. That makes sense about the oxygen factor a component to it all which obvious comes into relevance after the fermentation stops and the liquid is exposed to oxygen (is easy to overlook things like this when making wine for the first time).  Saved me from making a mistake and wrecking what I think is a pretty good first batch wine I made.

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• BU

  @buffalodiesel1809 · 4 years ago

  Thanks .....

• TO

  @toaluasaleupolu7060 · 5 years ago

  Subs. You answered all things I needed thanks

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• DO

  @DontFTKYourself · 4 years ago

  Thanks useful!

• WI

  @williamkuhns2387 · 4 years ago

  In Greece they make a unique white wine called Retsina that gets its flavor from being stored in terra-cotta jars lined with pine resin thus the finished wine takes on that flavor. Its supposed to be an aquired taste.

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• LA

  @laddermanwarrior · 2 years ago

  Thanks for this video.   Was wondering about the vinegar smell.  Fruit flies, gotta stay clean on the outside so the bugs don't appear.

• CA

  @caburtnett1980 · 3 years ago

  I got my first bucket of frozen wine must.<br>It had stems, leaves &amp; seeds floating in it.<br>Oh yeah, and bugs! Are bugs ok? Cause I got&apos;em😃

• JO

  @johndemmer3496 · 5 years ago

  I thought fermentation was limited by sugar content, not so much the alcohol level. &nbsp;The other thing that confuses me is after all the efforts to sanitize we open the buckets to punch down the grape skins several times a day. &nbsp;Isn&apos;t that going to allow bad things to get in?

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