cassidishea asked:
A winemakers account of making wine in the Colorado Rockies. … wine making winery vintner maker red white chardonnay cabernet merlot syrah zinfandel
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January 17th, 2010 - 5:40 pm
It dosent say they the grapes are from Colorado, they look really good and at 25 brix Id bet theyre not. Theres nothing wrong with how hes making the wine, the fruit looked good so whos to say its not good wine?
January 18th, 2010 - 11:49 am
Thats a pretty broad statement, we have a ways to go, but there are some wines coming out of Colorado that rival the big boys around the world. The potential is there in terms of grape quality, we just need the winemakers to step it up with some serious education. In 10 years, you will eat those words.
January 20th, 2010 - 4:17 am
good video. too bad colorado wine sucks!
January 22nd, 2010 - 11:54 am
Since you are speaking with a lab technician, I would think you might want to ask more ?’s on the science side of making wine. Some I might suggest: What are the different kinds of acid that you need to consider when making wine? How do you measure these acids and what levels make for the best wine? What can spoil wine and how can you prevent or detect this? How does ph tie into wine making? Are there different results for white wine verses red wine?
January 24th, 2010 - 9:00 am
Hi there, I’ve got an interview as a laboratory technician in a winery company, could you give me any tips in the interview or any questions i could ask about wine and how its made and whats the most important parts of making wine? thankyou ever so much
Simon
January 27th, 2010 - 10:51 am
it evaporates as CO2 gas, liquide nitrogen evaporates as nitrogen gas
January 29th, 2010 - 5:24 pm
Hey Jon, So I am sittin here taking a break from my studies down here in Adelaide…Type in “winemaking” just for grins…and this pops up…Great little video, Hope all things are well back in CO. Cheers, Tim Donahue
February 2nd, 2010 - 1:17 pm
Is any available for sale??? where do i get it and what is it called?
February 5th, 2010 - 6:55 pm
not only did i enjoy the video, but have recently visited the winery itself! Great Work…you too Robin!
February 7th, 2010 - 7:00 am
forst gump makes wine
February 8th, 2010 - 7:40 pm
Are you a little concerned about watering down the wine with the ice?
Try dry ice, its extremely cold and just evaporates as nitrogen gas rather than leaving you with extra water.
Very nice work though, I am jealous.
February 9th, 2010 - 7:03 pm
I love making country wines and watching this is just great. I would love to get into making huge amounts of wine and run a small wine making business selling locally, but I have to start making grape wine and taking it from there. I also culture my own yeast as I am a biologist and know how to do this. But that is for the advanced wine maker and isn’t very difficult to do. But yeah great video and really gets you into wine making. Many thanks
February 9th, 2010 - 11:14 pm
Sweet Video! I am thinking about trying to make some wine at home. I have read a couple books, my favorite being “The Way to Make Wine-How to Craft Superb Table Wines at Home.” Along with books, video’s like this help a lot, as well as encourage me to give it a try. I know it is a lot of work, but it excites me, and I can see how it would be a labor of love!
Thanks again for the cool video. Maybe if I move out to Colorado some time I will give you guys a visit!
-Daniel
February 11th, 2010 - 9:43 am
I enjoyed this – thanks for sharing your process!
February 13th, 2010 - 6:40 pm
Was this your video? If it is, when you said that secondary fermentation was occurring in the stainless containers, were you running malolactic fermentation?
February 15th, 2010 - 11:00 pm
So, it takes about a year and five months for wine to be ready. Cool.
February 18th, 2010 - 11:59 pm
Winemaking is fun, Glad to see you made a video with great art to it. Nice job. It was interesting and colorful.
February 22nd, 2010 - 8:54 am
If you want to raise the acid, just add tartaric or citrus acid. Be careful, a little goes a long way. If you want to lower it, you have to run malolactic fermentation or cold stabilization sometimes reduces acid.
February 24th, 2010 - 11:55 pm
How do you adjust the acid level? What chemical do you use? Enjoyed the video.