airiccc (November 30, 1999 at 12:00 am)

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.

data790 (November 30, 1999 at 12:00 am)

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

manzilla86 (November 30, 1999 at 12:00 am)

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

C5Rigzz (November 30, 1999 at 12:00 am)

I enjoyed this - thanks for sharing your process!

MountainDeW06 (November 30, 1999 at 12:00 am)

Was this your video? If it is, when you said that secondary fermentation was occurring in the stainless containers, were you running malolactic fermentation?

OffhandAgent (November 30, 1999 at 12:00 am)

So, it takes about a year and five months for wine to be ready. Cool.

senrab42 (November 30, 1999 at 12:00 am)

Great video, if you ever run out of friends call meeeeeeee.........I want to help. :)

Winemanjr (November 30, 1999 at 12:00 am)

Winemaking is fun, Glad to see you made a video with great art to it. Nice job. It was interesting and colorful.

cassidishea (November 30, 1999 at 12:00 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.

bradmacaroon (November 30, 1999 at 12:00 am)

How do you adjust the acid level? What chemical do you use? Enjoyed the video.