5. Still Can’t Believe I Made My Own Wine ( emotional… )

By Brian Lemay 69 comments

Hey guys, What’s up? It’s Alex. So welcome back. The wine-making series. Today is the fifth and final episode of how to make fri-fri-fri freakish wine at home using only basic equipment. In this series, I’m sharing my whole experience about wine-making at home from fresh grapes all the way to beautiful wine And using only cheap and basic equipment.Of course along the way I will share 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 So listen I never thought I would say that at some point in my life, but today I’m gonna be opening and tasting my own bottle of red wine Hahaha, but before we get to this, we still need to check up a few steps. First, I need to get rid of the last impurities and also to clarify my wine It is called fining and I need to use egg white for that One egg white so about 40 grams will clarify 6 gallons of wine. That’s 22 liters of wine. I have 5 liters, so I need about nine grams of raw egg And that should immediately trigger the word Salmonella in your mind That’s not a nice word. Anyways. Do not worry because of its acidity and alcohol content wine is a pretty good antiseptic and antibacterial agent Let it sit in the fridge for three days The reason why I let it sit in the fridge instead of on shelf is because we are combining the fining with a cold stabilization. That last process is here to turn tartaric acid into wine crystals in our plastic containers instead of getting them in the bottles at the end So the cold stabilization is over Let’s do a final racking you know that siphoning thing and also let’s add a final dose of sulfides I which have a complete calculus in the description down below, but at the end we need to add 375 grams of metabisulfite Be super gentle as we want to keep all the impurities, crystals and egg white bits in the previous container «Oh, merde !» Now thoroughly clean and sanitize your wine bottles Fill them up, just above the bottles’ shoulders And then, using a manual cocker and some elbow grease I am sealing the precious beverage inside add a shrinking cap and hold the bottle upside down in boiling water to secure it in place and last is the labeling process I’ve been waiting for this Tasting session like I feel like all my life, so in fact I should still be waiting for about three more months before tasting those as there is a final stabilization going on in the bottles But I think we just found out about the limits of my commitment. A man can only take so much. So let’s open them without further ado. So I’m going to be taking this very simply I’m going to be reviewing the color, the taste and the flavor. I’m not a somnelier so just expect like normal comments from me If you guys enjoyed the project and the commitment then please give this video a big thumbs up and subscribe to my channel for more Foodie adventure, just of the Transparency It’s not the best obviously but I think we did a good job on this. It’s almost transparent To remember where we came from far far away, and now second the color. It’s a nice but light red with um Orange-y purple-y shades inside Now the smell Smells a bit acidic but not too much doesn’t smell like vinegar Smells fruity I can feel the alcohol content in it – to the smell it’s not mellow. It’s more you know There is some kick to it So finally at the eleventh month of hard work now is the time to taste it «Eh ben, putain» It’s very weird cause I’m almost getting emotional well Definitely not the best one I had in my life., But I don’t know. it’s just the result of so much work so much time spent Okay emotions overall now from an objective point of view. Softness, Freshness fruitiness. But to me the thing it’s really lacking is Intensity. It’s like a cheap supermarket wine Which is a great quality if you consider everything that could go wrong in this process, so I guess I just made a drinking wine Right so I’m going to keep on sleeping on my wine, but in the meantime I’m also going to give you my final five pieces of advice if you were to replicate this Winemaking journey, and I will share them from the least important all the way to the most crucial piece of advice so listen very carefully number five make a winemaking Schedule beforehand, it’s really important that you don’t miss important step in the journey I missed a few the wine is okay. Maybe I was lucky Forget a commercially available Winemaking kit all the equipment or the professionals that is going to be so much easier for you afterwards? I mean the winemaking process is really hard on its own the reason why I built Everything was just to show you that it’s possible, but if I were to do it off camera I would definitely use a winemaking kit, and then the link in the description down below to a decent one 3 get a proper and practical sanitizing agent I was working with bleach at first which is okay because it works But as soon as I got a good one like a practical one. I was able to work twice or even three times as fast Number two use dedicated wine grapes. I use Black Muscat Which is both a table grape and a wine grape But I think that pure wine grapes are definitely better suited for that job think of Shiraz ofrMerlot or Cabernet Sauvignon or Malbec for example and the one piece of advice the most important is that you should be making way my wine than I did I only started with 10 kilos of grapes and I ended with four bottles of wine ah I guess I’m going to cherish them very much But I just wish I had made tons more like at least 10 times more, okay? Maybe not 10 times 5 times, but again, that’s it I hope you enjoy this whole project the whole wine making journey I really hope that you learned a few things along the way and that you will give it a try It really is a satisfying and rewarding Experience it does require a bit of effort. I’m not gonna Lie thank you all so much for all your love for all your comments for all your Messages on Facebook Instagram Twitter and of course here on YouTube an extra special Thanks goes to all my patreon. Thank you guys so much for supporting me financially it really does make a difference I am a bit sad to end up this winemaking series But let’s be honest you know and I know that it’s for the best cause there are Exciting series that will be coming to this channel very soon take care stay curious. bye bye. Salut.



Apr 4, 2018, 2:20 am Reply

Did you cut your thumb when opening the wine?

Simon Metin

Apr 4, 2018, 9:22 pm Reply

this was a great series man!! in total, how much money did you end up spending?


Apr 4, 2018, 10:35 pm Reply

"A drinking wine" is there any other kind? 0.o

jasiel delgado

Apr 4, 2018, 2:06 am Reply

Is this wine considered cheap wine or in the middle ? Or above average?


May 5, 2018, 6:12 pm Reply

Woohoo!! Congratulations on the successful wine making journey ?????? I got emotional watching your joyful?.. Can’t wait to start making ? ?❤️


May 5, 2018, 11:56 am Reply

I'm so impressed with this wine making journey of yours! Ah! Warms my heart.

Would I do it myself? Maybe. I might actually look at some of the winemaking kit while I'm at it! I do love the entire process no matter the time cost… I'm sure I'm going to be just as emotional as you when I taste my own homemade wine.


Natasha Candice Henry

May 5, 2018, 11:53 am Reply

update on the wine? so interesting

Robert Orr

Jun 6, 2018, 2:33 am Reply

I had the same experience when I made wine for the first time. I used Concord grapes given to me by a neighbor, and was very pleasantly surprised. I made about 6 gallons of wine and split it with my neighbor. I have since tried my hand at making Mead and Beer. Also very rewarding endeavors.

Victor Stanwick

Jun 6, 2018, 8:29 pm Reply

"Nasti Spumanti?" "I Can't Believe It's Not Vinegar?"

Lee Birchenough

Jun 6, 2018, 12:17 pm Reply

Any update on the bottles you waited for?


Jun 6, 2018, 6:11 pm Reply

Man this ain't no pruno, good job dude!


Jun 6, 2018, 3:57 am Reply

Open them without further adieu.

Ben Bratvogel

Jun 6, 2018, 2:16 pm Reply

300 grams of sulfites? If some one thought that was correct maybe they shouldnt be making wine.


Jun 6, 2018, 2:57 pm Reply

Only 1 suggestion: Do invest in a good yeast. They make a huge amount of difference. Especially for a year long project like this.

There are probably as many breeds of yeasts as there are dogs. Sure, all dogs can be pets, but the experience will likely be very different.

I tried a few experiments with fermenting random juices with different yeasts. The differences are immediately obvious just from visual inspection.


Jun 6, 2018, 7:48 am Reply

I just watched your whole process of winemaking and it was really fun to watch! I am currently studying viticulture and enology in Germany and I appreciate that you explain the winemaking pretty exact to non-professionals.
Just a few tips: Firstly you do not need to add sulfur after every racking. Before fermentation, after malolactic fermentation and before bottling is usually enough. And secondly it may be better to use stainless steel or glass for fermentation because it is possible that the alcohol extracts some non-wanted substances out of the plastic such as styrene. But all in all it was a pretty professional attempt for winemaking at home! ?


Jun 6, 2018, 2:55 am Reply

Mead next?


Jun 6, 2018, 11:48 am Reply

kind of to light red for my taste but well done 😀

Mariah and the Lambily

Jun 6, 2018, 9:01 am Reply

Thank you! I made this with pomegrenate and it’s amazing


Jun 6, 2018, 10:02 pm Reply

If you want for wine to be darker, dont rest crushed grapes for one day, rahter rest it for one weak


Jun 6, 2018, 4:49 pm Reply

Love Luck & Respect from a huge Lebanese fan voila

Noah Hastings

Jun 6, 2018, 4:12 am Reply

You’d fill out the body of the wine if you aged it in oak barrels


Jun 6, 2018, 5:02 am Reply

I am highly allergic to sulphites. 🙁

Xua Albito

Jul 7, 2018, 3:31 pm Reply

save 1 bottle for as many years as you can and then taste it

Caroline Miller

Jul 7, 2018, 12:52 am Reply

??? Congratulations. I absolutely loved this series. I thoroughly enjoyed it and have come to appreciate the wine making process. Thank you so much Alex. PS. I recently found your channel & have been binge watching ever since. ?

Mikey Unovapix

Jul 7, 2018, 4:57 am Reply

I'm looking to start making mead or honey wine. just a simple melomel first then I'll try some more interesting kinds once I have the basics down. I didn't know what secondary fermentation was for until I watched these videos but if it's going to make the mead taste better I could try that. though I just read the effects of secondary fermentation is more profound in standard grape wine and other fruit wines than mead.


Jul 7, 2018, 3:53 am Reply

I don't even like wine, and you're making me want to try making it.

Peter Graciano

Jul 7, 2018, 9:59 pm Reply

Would it be considered a table wine?


Jul 7, 2018, 6:39 am Reply

whats confusing me is how does this take course over months and alex has been wearing the same shirt almost the whole series


Jul 7, 2018, 1:05 pm Reply

Very nice …thank you ….but …why you use egg???? Please i need an answer

Ben Sharer

Jul 7, 2018, 12:34 am Reply

How would you take it from here to making homemade Brandy?????

nik izzat

Jul 7, 2018, 11:42 am Reply

What you put in wine to make it light


Jul 7, 2018, 4:20 am Reply

You skipped the aromatic fermentation (I call it that I am a chemist not a winemaker) Wine Chemistry mentions that after the malolactic fermentation there is a fermentation that turns into aromatics which is where the intensity comes from. IMO you fermented it for too long… buuut if it helps I have the simulation in ASPEN Plus of a wine reactor so you keep track of kinetics ?

Still… making drinkable wine is a pain! Great job man


Jul 7, 2018, 6:14 am Reply

Great! Now you can try make champagne ?


Jul 7, 2018, 12:45 pm Reply

I can say i absolutely despise wine. I think it's disgusting. What i would want to do however is making my own and use it in cooking. I love wine in cooking.


Jul 7, 2018, 4:15 pm Reply

that like/dislike ratio though

Dries De Moerlooze

Jul 7, 2018, 10:59 pm Reply

Alex please I saw many things you did wrong! But I love your channel and the content!

1) yeast should be added on the surface of the warm water (now you wasted yeast)
2) If you ever open a bottle of wine then you must cut under the thicker part at the top of the bottle! And if you poor a glass then you can not touch the glass! (sorry but I got triggered…)
love to see some more upgrade video's like your pasta machine!!

Ben Usaf

Aug 8, 2018, 2:47 pm Reply

Love your content, but only decided to comment because I'm enjoying that your sulfites come in a wrap


Aug 8, 2018, 10:18 am Reply

This long monthly process is absolutely amazing, it would be awesome to see you make your own miso paste!!


Aug 8, 2018, 10:58 pm Reply

You should make mead some time!


Aug 8, 2018, 4:06 pm Reply

The only thing is missing is 'Oak chips'. This will dramatically improve the taste of wine.

Makhdom Kamran

Aug 8, 2018, 5:05 pm Reply

Bro can i make wine with apple juice how is avilable in market?


Aug 8, 2018, 4:44 pm Reply

very nice! someone said that wine yeast tolerates more of the alcohol concentration, so, you can get more kick out of wine yeast than common bread yeast.

City Steading Brews

Aug 8, 2018, 1:48 pm Reply

The collapsible container isn't really conducive to keeping the lees undisturbed. You don't have to sorbate either….

Cypher Centillion

Aug 8, 2018, 7:24 am Reply

native wild grapes…find em & make lots of wine


Aug 8, 2018, 10:21 am Reply

I remember when I tasted my first batch of homebrew. I feel ya brother.

Tari Ita

Sep 9, 2018, 12:49 pm Reply

I cannot drink wine since I'm a muslim but it's still wonderful to watch this series, it's a great watch, Alex. I wish you the best for your other projects

Vincent Caron

Sep 9, 2018, 11:46 am Reply

I never comment on you tube but seeing the emotion win you at the tasting of your own wine, I was touched too.
I write it in English since your videos are in English, but I think you have to be French to be able to share the depth of what you felt there, at least let's say it was a real "French moment" …
Bravo mec, tu m'as fait frissonner.


Sep 9, 2018, 8:23 am Reply

where you fucked up was using bread yeast.

Daniel Chmiel

Oct 10, 2018, 10:52 am Reply


ButacuP PucatuB

Oct 10, 2018, 3:53 pm Reply

There’s nothing wrong with feeling an emotional rush. You put in a lot of time and effort into this project. I am in awe of the research, love, and effort you put into this ordeal. You even designed your own labels!! Bravo!!! I think you did a fantastic job.

brandon diangelo

Nov 11, 2018, 1:50 am Reply

good f* shit man!


Dec 12, 2018, 9:40 pm Reply

Lets try making mead!

Olafur Brewing

Dec 12, 2018, 6:08 pm Reply

Hello Alex, i saw this kinda late, but hey… oldy but goldy. Very nice trip you had into the winemaking world. Same happen to me when i started making beer; now i just LOVE the process, and the result. Cheers!

nir766 nir766

Dec 12, 2018, 7:27 pm Reply

i didnt understand …should something be added in the The Malolactic Fermentation prosses ?

Musa Bashir

Dec 12, 2018, 3:15 am Reply

At what point are the wooden barrels traditionally used? is it during the fermentation when they had the mash?

Ste inthecity

Dec 12, 2018, 12:41 pm Reply

Sur l'échelle des adjectifs décrivant un vin, le "ah bah putain" est à combien ? Histoire de me lancer dans l'aventure en toute connaissance de cause ^^ Très touchant Alex. Merci pour cette aventure épique ! ♥

Elizabeth Violet

Feb 2, 2019, 4:50 am Reply

What a talented soul. And so kind to share your knowledge.


Feb 2, 2019, 7:50 am Reply

Okay Sorry. You did give your thoughts in your E5. Thanks! Just for the record , we, in India get Super market wine for 50% cost of wine making at home. Thanks anyway. Keep the humour coming. Good.

kabir rana

Feb 2, 2019, 8:35 pm Reply

Why did you used egg white in it?

Jack Fortuna

Mar 3, 2019, 5:47 am Reply

Do you think it would have tasted better if you left it in the fridge for three days and not two hours?


Mar 3, 2019, 10:29 am Reply

"Contains Sulfites & Love"
I need that on a shirt

Arjrpz Work

Mar 3, 2019, 1:53 am Reply

The lacking intensity is probably because of low alcohol content, which was caused by either the low threshold of the yeast, or because of not adding sugar to make it 22% sugar must before pitching. If you want, you can always blend it with another wine to help it out, or you could do something drastic such as freezing part of the wine you made, and freeze distill it haha.. would make it more like a freaking hard alcohol, but hey.. will be fun. Yeah though.. i would assume it was lacking in intensity because of lack of alcohol. It MiGHt also be not a balanced acidity level… but yeah… getting the gravity right before fermentation is essential…. even through added sugars. Ive also heard complaints about shaking must every day as opposed to shaking it first 3 days… or seldom for natural yeasts.. just my thoughts.

Zoe Bueche

May 5, 2019, 5:42 am Reply

Is so beautiful of wine ?✨✨✨ yeeee!✨✨✨???


May 5, 2019, 4:58 pm Reply

I don't care if it's illegal here, I'm making me some bottles of wine.

Hadi M

Jun 6, 2019, 2:01 pm Reply

How for that ..
Iam from india ..
I want taste it

Bianca Spinelli

Jul 7, 2019, 9:45 am Reply

Salut Alex ! Could you tell us what you would have done differently in the process? I'll start making wine this year based on your videos (and on the home winemaking for dummies book), and every advice could be usefull 😀


Jul 7, 2019, 11:12 pm Reply

This was exciting! I miss doing this. You have inspired me to find my equipment in storage, and make a batch.

Khalid Rajabalee

Jul 7, 2019, 8:26 am Reply

Hehe he swore in french

Rose Daily

Jul 7, 2019, 9:35 pm Reply

its been 2 years if there is any left an update would be cool

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