everybody welcome to my youtube video on how to make your own homemade wine what I'm doing this year is I'm doing a small batch only two cases of Petit Verdot and these grapes come from Southern California you may never have heard of them they're kind of a rare variety actually they originated in the Bordeaux region of France and they're usually blended with the cabs or Merlot to create their Bordeaux wines this year I've managed to procure two cases they're really nice grapes California Petit vour do and I'm gonna be making some one with them so what I've got here is I've got a five-gallon bucket and a like as a pasta strainer and just a little ladle top me out and I'm gonna be cursing these by hand this year mmm the reason why I've decided to do them by hand it's only two cases usually I make more and I have access to a crusher I will be pressing them after seven days of fermentation is complete and this is going to be totally natural I'm not gonna be adding any yeast I'm not gonna be killing off to eating the natural yeast and adding my own yeast totally natural as they are I will be d stemming them and the reason for that is they're very tannic grape they're like kab Cabernet Sauvignon so the addition of the I mean I will put some stems in there but I'll try to limit it as much as I can so what I'm gonna do is I'm gonna crush them by hand I'm gonna fill up my five-gallon bucket and hopefully they'll both fit in there and I'm just going to do a small batches here that's gonna be about 24 litres probably of wine and we'll see how it goes so I'm gonna begin crushing and I'll show you guys a little bit of that and then I'll just show you the final product when I'm done that okay buddy so you can see what I'm doing here I mentioned before these gears are Petit Verdot not petite where do sorry my pronunciation wasn't correct but what I'm doing is I'm D stemming them and I'm putting the berries here in my colander and then I'm gonna I'll crush them by hand I'll use the souffle letter to help me out and I'm putting all the stems in the garbage now I'm not gonna get them all I will admit it's taking me a while I've only done a little bit but I figure it's to cases why not do it by hand and we'll see how it goes now when you do buy grapes like this you can get them crushed for you most of the the wine distributors will have machines that will destem them crush them and they'll put them in five-gallon pails for you to take home and all you do is put them in your fermenting bucket and I know if you go at that point you can decide if you're gonna leave it natural or if you're gonna put your own yeast what I do notice about these grapes is that the berries are extremely small and the skin is quite thick but they're they seem they're really really sweet and I'm gonna do a test with my hydrometer later to see how much sugar I have but they are really really sweet they look like they're really really nice grapes and I'm just gonna continue one here crushing them and then dump in the whole batch in the bottom of the bucket just like that and listen to some tunes and keep on going take care alright everybody so I've completed the crushing of the grapes and there's into my bucket here and now we're just pretty much been waiting six or seven days to when I judge that the grapes have finished fermenting and what's gonna happen here is I have left some room in the top of the bucket the cap is going to rise and one every day that the cap Rises on Windows I'm gonna come and I'm gonna push it down underneath the juice level and what that's gonna do is Jiri incorporate the skins back in with the liquid basically for flavor so I'll be signing off now and I'll give you an update in about seven days when I get the press up press the grapes with any luck we'll have some really nice wine thank you very much for watching take care all right so it's been a couple of days about four days now and what I do every day is I push down the cap to reincorporate the greaves back into the must you should really do this well twice a day morning and evening works well and reincorporate sol the grapes prevents any bacteria from growing on top and that's what you do so when this is up is ready I'm gonna be pressing it and that will be the next portion of this video thanks for watching alright guys welcome back to my video as you can see the got the siphon going here it's been seven days it's fermented down pretty nice the level of the cap dropped and it's going well I'm gonna do this one and then I'm gonna get the press out and no plea we'll see how much we can fill up this bucket alright sorry the carboy and we'll continue from here okay so what I've got here is I got my press going into the bucket and yeah pretty simple if you ever used one of these you put the put it together with these two latches on the side and you just tuck up your blocks whatever you got and you press it and it comes the juice and the rest of the juice I put in here which I'm going to add two to the carboy and that pretty much concludes this portion of the winemaking now I'm going to let it sit for about two weeks in the glass carboy and then I'll siphon it off and do a racking so what I'll do is I'll basically remove but that allows me to remove the LEAs the the yeast at the bottom of the the carboy and so the yeast the wine doesn't get contaminated and that's it and then in a couple of months all tastes it thanks for watching my video