Welcome back to the wine Siri's.

It is now just three off.

How to make freak a fabulous wine.

And this episode is gonna be all about college fermentation.

In this series.

I'm sharing my whole experience about why making at home from fresh graves on the way to beautiful right, using only cheap and basic equipment off course along the way, which have 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.

Last time we turn a beautiful, fresh and lively great into a soggy mess.

But trust me, we did a good job, and so everything is now ready for the next step.

Before we turn this into a popular wine, we need to turn it first into a prison one, which is in fact nothing but an alcoholic fermented fruit juice.

To do that, we need yeast, so it's not a several, though, episode, but honestly, it could be when the yeast beat all the sugar.

Lt's existing in the wine must, in this case, glucose and fructose.

They produce alcohol and CEO to gas, which is exactly what's happening in bread making end of the baking decoration.

So in the previews, a preserved I got a few adopting comments about my choice of yeast.

But although you can find specific and more efficient, why Niece's online pretty easily I am intentionally using a generic one for this job because I want to keep it basic.

Plus, Sakow, Maisie second or my sister visually, which is my has been around for centuries.

Will it be for Baker's beer brewers or, in our case, winemaker?

So please don't worry.

Everything's gonna be fine before we touch anything.

Remember to always clean and sanitize any equipment before and after use for about 10 liters of must.

I am using two grams of yeast to activate it faster.

I am mixing it with warm water first and a touch of sugar.

Then I'm deserving that into our wine.

Must be sure to thoroughly mix it and finally place the lead back home.

If we did, where the reaction happening inside should now start producing alcohol, which is great.

But it should also start producing C 02 gas, meaning that if we leave it closed, it might explode.

Problem is, we can't leave it open either, as we want to protect our wine must against bacterias and oxidation.

That solution is to use a bubbler on airlock, which a little gas to come out but not to get in.

I'm making one with two being again for the sake off the D I Y.

Goodness.

But don't worry.

You can find cheap ones online very easy after about a day or so, and if you listen very carefully, you will hopefully hear a little babbling sound from time to time.

Those toppings will be very rare at first, but more and more frequent as time goes by.

Even though it can't explode, it's quite the opposite.

In fact, CEO to gas still is very dangerous in the sense that it will goes suffocation by displacing oxygen, especially in low or poorly ventilated places like cellars or basements or even the kitchen studios.

To counter that, I am extending the output of my bubbler Witham clear tubbing, and I am placing the other end outside my window.

This way I won't die from suffocation, that's for sure, but I might freeze to death as I have to leave the windows slightly open in October.

Alcoholic fermentation usually last anything from 7 to 15 days, during which you have to follow a very specific routine.

Every day you will mix.

The wind must have thought this where your Wayne will get more colors and more aromas and the yeast will work better.

The easiest way to do it for me was to shake it vigorously.

Can also open the lid and thoroughly mix it.

But as the oxidation and the bacteria's kaylee are our enemies here, try to avoid contact as much as possible, then pick up about 250 meters off skinless and seedless wine must pull that in a tasting jar, and now carefully lower and hydro mater in it.

Okay, I owe you an explanation with this hydro mater.

Then submit a thing.

I am now measuring the amount of sugar remaining in the wine Merced and its evolution of the time in shelf.

The moment floats, the higher the sugar content so the earlier you stand in the fermentation process.

This is grape juice, for example, less.

It floats.

On the other hand, the lower the sugar content, meaning that yeast have been eating a lot, and so the further you stand in the fermentation process, and now this is wine, for example, to do a proper reading, look at the scale precisely at the floating line and write down that number.

Of course, it depends on the scale of your hydro mater, but usually when density drops below 1000 gram per litter than the alcoholic fermentation is over and you are ready to move on to the next.

I will put a link to a good one in the description down below, which also allows you to easily estimate the alcohol content off your wine to be and last people.

You should always end up your routine by tasting the wine must right?

So this is the first wine tasting ever off my 2016 Cuvee chateau listed you.

It smells like grapes like alcohol.

Pretty strong.

The color is not bad.

It's a bit light.

It's not bad, not bad.

It's a bit acidic.

It's a bit fruity, yeasty.

It's a bit sweet.

I can feel the heat right there, some kind of dryness on the tongue.

It's not very well balanced.

For the moment.

It's not Chateau La tour forever but it's okay.

Okay, guys, that's it For now, if you have any specific question about this holy period about the alcoholic fermentation, please let me know in the comments down below the next episode very important will be about maceration and also the second major act, the malolactic conversion off emanations.

I really hope that you guys are enjoying the journey.

This winemaking Siri's as much as I do.

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It's always about food.

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There are many more wine making a bizarre there are few.

So although it isn't coming, but I've also got something a very secret that is coming to mention and very soon.

So in the meantime, take care.