How to Make Wine from Fruit The Only Wine Recipe You Will Ever Need- Part II - Racking Wine

hey guys welcome back to the channel we're uh this is going to be part two of the wine making video if you haven't seen part one i'll put a link in the description basically part one was the recipe complete recipe how to make wine uh this part two video will basically be the racket of the wine so stay tuned and let's get right into it all right here's what we got this is the wine that's been settling for about 40 to 45 days and you can see it's a pretty dark color but i don't know if you can see the bottom here this is what we're trying to get out this is the sediment and the dead yeast so when we put our racking cane in here we don't want to touch that and we don't want to pull any of that gunk out because then you just means you will have to do more racking so let's get started i'll show you the setup and then we'll get this siphon going and see what happens okay so i don't know you're probably not going to see much of me because i want to catch this bottle in this bottle here what we're going to do is get our cork out of here and just remember always remember i've sanitized all this stuff already the bottle the racking cane these are two extra bottles because most likely when we take this inch or two of sediment out we're probably going to need to top it off so if you have any extra wine this is blueberry that i did about a year ago uh it's a dry wine probably sweet put sweet in as well um so i'm thinking we're probably going to need to top it off with one or two bottles of that so let's get started here and get our siphon going so i'll ease this down in like i said we don't want to touch the sediment we're going to tilt this bottle forward when we get close to the end you can see it is a beautiful color it is pretty clear coming out of the tube because most of the sediment usually i try and wait 30 to 45 days but this should be uh get a lot of the sediment out since i waited about 40 days you also want to make sure your tubes down in the liquid because again oxygen is your enemy in this process so we want to do this as quick quickly as we can get this capped off so oxygen can't get in there obviously you can't do this process without having the bottle open so you'll be fine now most of these racking canes they do have a little stopper at the end which prevents it from going down too far in the settlement uh but i still like to just kind of easy ease it down myself just feel like i have more control that way also one thing you want to remember here um you will lose some wine in that sediment but what i've learned from the experience you're trying to get as much out as you can obviously but uh most winemakers will tell you if you're not throwing a little bit away you're not doing yourself justice because then you're going to get that yeast in there which can give you an off taste and so forth sometimes with this darker wine it is hard to see where your your racking cane is and how close it is to the bottom i really can't see it at this point but i know i'm not on the bottom yet also if you watch my first part one video which i strongly suggest i give you some good tips in there um this is a mixed berry wine it has raspberry blueberry and blackberry in it so it's it is pretty dark it's going to be a full body that's the blueberry um you can see well in the clear bottle there it's it's not as dark as this so i'm slowly kind of trying to tilt the racking cane towards the front of the glass so i can see it we're not pulling any sediment yet which is kind of what we want to watch and then as you're tilting it you got to make sure that your sediment's not tilting with the bottle so it just takes practice you'll figure it out at some point um that's why you rack it to get most as much of the sediment out as you can um and then each time you do it it's less and less you probably won't have to add any wine to the next racking because most of the sediment is going to be gone just kind of watching the tube here to make sure i don't see any sediment coming through if i do then i'm going to start tilting it slowly putting the racking cane down a little bit closer to the bottom and so i'm going to start tilting here and i'm watching for settlement as soon as i see any settlement come through i'm going to pull pull this racking came up to stop the siphon there we have it i saw a little bit of settlement coming in you can kind of see it in that bottle probably it's a little hard on the camera but you can kind of look in here and it's dark much darker color than the wine is itself i moved the jug up here and you can see how far we're down so that's about how much yeast we left and sediment so i'm going to crack some of these open see how close i can get and i kind of want it up to about here i think one bottle is probably going to do it like i said i'm using a dry this is a dry blueberry so you can see i covered it right away just so we can keep some of the oxygen out so we're ready to start pouring some of this in seeing where this takes us to that's probably okay uh i think i am going to put a little bit more in and then i'll just drink a little bit of that others this blueberry wine is spectacular probably still one of my favorites i've made so i think that's about good let's see how this blueberry this is the first i've tried the dry wine spectacular so what i'm gonna do now is i'm gonna get my airlock in here and we'll wait another 30 to 45 days and see how much sediment we get we may have to do this one or two times more depending how much sediment i see so stay tuned we'll get to that here in this second part of the video almost forgot to show you putting the airlock in here so just in case i might have not showed you this real clear last time you want to make sure that your water level here is even almost halfway you'll see lines there basically this is not doing anything other than keeping the oxygen out so let's cap it off so i'll stick it back down in my cold basement and we'll get back to this in about 40 45 days