A winemakers account of making wine in the Colorado Rockies.
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25 Responses to Winery – Wine – Making Wine in Colorado
yeah Iam following instructions from a homemakers wine book. I have discovered that any water that I may add should be boiled first, I was using store bought distilled water.
Are you giving your yeast nutrients? If you mean your fermentation is burning out in 3 days..could be stuck as well as a list of other things. Temprature is important…but all wine tastes like crap for several weeks to months.
There are a couple people making decent rieslings. Most growers are growing varietys that should not be grown in colorado, ie, pinot noir. Cold winter temps, uneven rippening, short, unpredictable fall temps ect. Again, there are some great rieslings with great acidity, but tend to be overpriced when compared to the competition in oregon and washington.
using ice to cool down the mash..never heard of that for home made wine.. Ive had problems with my blackberry wine burning out in 3 days and tasteing like crap.. next time I try making some I will use ice to slow down the fermatation.
PART 2: So I’m using grape juice, regular bakers yeast (I know, I know. . .) and I also have mesquite wood chips. I know mesquite isn’t what is used in making wine but I like I said I’m using what I have available. This is more of an experiment, the reason I’m doing it with this to start with is I want to know why people use what they use. I want to know good wine from bad wine. With that said I also want a the best product with what I’m using. Please give tips, advise and wisdom. Thank you.
PART 1: Hello, I am a new alcohol brewer and I have a few question and I would like an experts opinion. I have just started my journey of knowing different wines and different tastes I know that the wine efficient autos are very strict with the do’s and don’t’s of making, drinking and storing wine. I understand all of this. What my question is, is I want to make wine out of regular pure grape juice ( I know these aren’t the correct grapes, but I’m starting off with what I have. . .
Really Great Job on this video. I look forward to paying a visit to try some of your wine this year. At what altitude are the source of your grapes grown? Do you add diluted (50ppm) or undiluted sulphite powder pre-fermentation? In the video it appeared to be powder; unless that was an enzyme addition like ColorX. What do you do when faced with a low PH?
This is a really enjoyable video. Love way you show the different grapes, discuss the technical ways that grapes become wine but also how a lot of very interesting behind the scene looks at the work that also goes into wine making. Hope you will make other videos.
I bet you are a lot of fun at parties.
WorshipInTruth
April 3, 2013 at 3:38 am
yeah Iam following instructions from a homemakers wine book. I have discovered that any water that I may add should be boiled first, I was using store bought distilled water.
grangeville46
April 3, 2013 at 4:20 am
Are you giving your yeast nutrients? If you mean your fermentation is burning out in 3 days..could be stuck as well as a list of other things. Temprature is important…but all wine tastes like crap for several weeks to months.
rod finch
April 3, 2013 at 4:59 am
There are a couple people making decent rieslings. Most growers are growing varietys that should not be grown in colorado, ie, pinot noir. Cold winter temps, uneven rippening, short, unpredictable fall temps ect. Again, there are some great rieslings with great acidity, but tend to be overpriced when compared to the competition in oregon and washington.
illbluntz420
April 3, 2013 at 5:32 am
using ice to cool down the mash..never heard of that for home made wine.. Ive had problems with my blackberry wine burning out in 3 days and tasteing like crap.. next time I try making some I will use ice to slow down the fermatation.
grangeville46
April 3, 2013 at 5:44 am
Why?
nerdmom920
April 3, 2013 at 6:11 am
Colorado wine, nasty stuff.
illbluntz420
April 3, 2013 at 6:21 am
no i dont like that idea! the whole concept of getting everyone too drunk is horrible!
mindy matisse
April 3, 2013 at 7:04 am
12% concentrated ethanol
i think…
strawberry7loves
April 3, 2013 at 7:23 am
If it were up to me, I’d put more science than art into my wine.
But hey, what the hell do I know compared to that dude?
Marcus Wyatt
April 3, 2013 at 7:43 am
Educational, I like it. I work at a winery as well. But were less hands on. Cool to see a different winery in action though 🙂
LogicalForeal
April 3, 2013 at 8:06 am
Great video on wine, a must see for great tips and more information visit tinyurl dot com/7uchmse
hiannone1983
April 3, 2013 at 8:45 am
Yum!!! wine!!! :)
iampeeay01
April 3, 2013 at 9:37 am
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November 2-4 will be held in Kiev International Exhibition of Wines WinExpo, details on the site – expodessa.od.ua
22Hiti
April 3, 2013 at 10:19 am
PART 2: So I’m using grape juice, regular bakers yeast (I know, I know. . .) and I also have mesquite wood chips. I know mesquite isn’t what is used in making wine but I like I said I’m using what I have available. This is more of an experiment, the reason I’m doing it with this to start with is I want to know why people use what they use. I want to know good wine from bad wine. With that said I also want a the best product with what I’m using. Please give tips, advise and wisdom. Thank you.
Tinsletooth
April 3, 2013 at 10:59 am
PART 1: Hello, I am a new alcohol brewer and I have a few question and I would like an experts opinion. I have just started my journey of knowing different wines and different tastes I know that the wine efficient autos are very strict with the do’s and don’t’s of making, drinking and storing wine. I understand all of this. What my question is, is I want to make wine out of regular pure grape juice ( I know these aren’t the correct grapes, but I’m starting off with what I have. . .
Tinsletooth
April 3, 2013 at 11:10 am
Excellent video, good examples and well explained. Very interesting. Thanks for uploading and looking forward for the next video. Cheers
BestofWine
April 3, 2013 at 11:26 am
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volt sergevc
April 3, 2013 at 12:00 pm
Nice video….
midwestsupplies
April 3, 2013 at 12:51 pm
Really Great Job on this video. I look forward to paying a visit to try some of your wine this year. At what altitude are the source of your grapes grown? Do you add diluted (50ppm) or undiluted sulphite powder pre-fermentation? In the video it appeared to be powder; unless that was an enzyme addition like ColorX. What do you do when faced with a low PH?
MrThomasCharles
April 3, 2013 at 12:56 pm
This is a really enjoyable video. Love way you show the different grapes, discuss the technical ways that grapes become wine but also how a lot of very interesting behind the scene looks at the work that also goes into wine making. Hope you will make other videos.
Poortaxpayer
April 3, 2013 at 1:02 pm
Great video, would really like to travel to see this. Hope you will do additional videos.
Poortaxpayer
April 3, 2013 at 1:28 pm
Fun video. All those grapes look great!
Fishbowl4QB
April 3, 2013 at 2:05 pm
loved the video
ChicagoWineShow
April 3, 2013 at 2:29 pm
I’m going to look for you in my local wine shop. Cheer!
Zeke Phillips
April 3, 2013 at 2:55 pm