Pouring In the Yeast Mixture: Learn How Wine Is Made

Video Transcript

Okay, well basically we’ve got it nice and mixed up and now what we do is just put this in here and we put a clip in it to hold it, and that goes in tomorrow. What we are going to do is take a walk over there to the ones we did yesterday and we are going to take a look at it. This here is all now neutralized. Now if you look at it, you really can’t see anymore of the yeast on the grape skins because it has all been neutralized. If you look at this bucket, you can see layers of bubbles, little bubbles in there, like there was a bubble there and it is bubbling. This is the yeast that is ready to go in. It is supercharged and it’s ready to rip into the sugar. Pour it in, take this and we need this, and this is what we call punch down, so we are punching it down to mix it in. Now in 2 days, all those solids will be at top and the juice will be on the bottom. Actually we have wine here now, because there’s a little alcohol in it, but not enough really to call it a full wine, but in a week you can sniff this and get a little dizzy because it is just really going. When you come back in a week, we will taste this and you will be surprised.

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