Red. White. Sparkling

Mr. Litwack's fine. Mr. Khasidis's [music] fine. What is he doing with a bag of chips? Sparkling wine, rosé, >> [music] >> vas. Kids that I have a show. I get hugs and kisses. What's this How are you? What's that normal? Anyway, if you remember I got a little too schnell though. If you remember I was talking though. A bunch of new stuff I didn't know but I saw more of the way kids are in our class, yeah. That ever that for him for the beginning of last 40 blood, yeah. Can's the 40 blood also in what's missing? The way exactly what when you say something kids that I have a show. The beginning is the God must be going a little wagon. Peel get around the collar and rough throw me a my own You got a little confused. I advise you to say me the one and right these drinking losing in the other colors for what is our one these Let me come in to the government as the problem comes to a certain these guys these guys they thicker the byproduct naturally the grape juice for me and so that alcohol So they actually already these are one Janice to the rest of the after late harvest. The brakes to surround the question of the moment to make this right to what they want to make fermentation process These are one kids to up still the fermentation so but the normal schedule for example for the percent alcohol so these are one for what but this is what you say the alcohol and within the fermentation So this is how you do it you can do it with pasteurization you can do it with filter you can do it with sulfite can do it with other chemicals for what you want to do to make it either wine maker and either style one what do you want to make it if you have I would the idea is that these are the ones that you want to make the fermentation so hold why do you make it this bacteria the hardest bacteria within the process and it lost fermentation so blood so a little bit of these basically this is the first thing second thing to do sparkling champagne is what we are doing these so it's all the two ways but to keep it simple when they ferment they get all the process of fermentation they went and lost the CO2 escape in the atmosphere and the wine blood So I must be for what is going on with CO2 mine when they ferment the problem so what is happening the process it's bacteria we said it's it's different it's it releases a lot of those chemicals there's a chemical reaction chemical reaction is carbon dioxide That's the chemical reaction of the bacteria eating out the sugar Yeah. is is I ferment in a sealed tank lost the CO2 I lost it I lost the natural sparkling wine Okay so this is sparkling So that's the primary fermentation secondary fermentation killing makes wine getting like grape juice and have some white wine to spill in the wine So this is like This is champagne So they hold the bubbles I sit in the sealed pressurized tank or the bottle So this is sparkling Look at them how the water water wine is going to make water problem what you pressed right away the lost the skin contact but the skin bitter taste for the water sugar Okay. So water pressed problem right away on the sugar Is there a difference in the kids in the color So they make the kids in the color is all the containers This is more crisp water wine and drinks is usually in more different settings for what because it's higher acid so the acid so the base yeah I was holding this container other it's my Russian River Chardonnay with the ferment actually in the whole set of barrels is kids that time from the killing so killing of fat So I have more mouth feel it's blah blah We got to run in in in fairy tales let's let's keep it simple Look at them how the rosé rosé is a red to problem as good as you can get the kids a little color from the skins as the ferment on the sugar water wine Yeah the rough more Okay. rough more so do you know what I mean from from from Pinot the sparkling over rough more has to hold more water wine is from water problem rosé is all more from red to problem but the idea is I don't know what the problem given what you lost in the room given brother press I don't know from the sugar and the lost ferment as you water wine red to wine ferment with the sugar so they like to surround the tanks and they make this a higher temperature and the the whole idea so when when the kid the kid to home from camp with a bathing suit in the in the bag makes this open to get the whole thing for what what you need to get in the house This is drinking So when they This is by the way They they say it's my problem is you have Mr. Litwack's fine Mr. Khasidis's fine What is he doing with a bag of chips? This is filled with the shows You're speaking to the wrong person in there If I say I get to immigrate >> [laughter] >> So the the the red to problem let's change the topic schnell the red to problem what is going to happen right there on the floor I must have the CO2 the sugar what is again I get color tannins all of them the sugar what do you want to do with the red to wine have to float it over you So so the two ways to do it or this is the punch down what is still up the sugar as the blood and us or the highest that was pump over the next to juice what is going to happen in the process and the you make a problem with a sprinkler over the whole thing with the cap as the wine and it's not as you know the rose so blood mass I get free and extract color flavor tannins from the sugar So this is the process again either wine maker either wine has the same recipe how long what kind of temperature how long how long they have to ferment how long is it going to sit and wait with the sugar how long is the next this is the free run for what is the wine what is going to happen in the process for making the wine the sugar so what you have free run mind the ready product free run mind the juice what is going to happen from the problem from the process is to on the other hand in the press and squeeze it All right okay the wine again the fermentation so those are the drinking so the sugar sugar so the sugar CO2 what is going to happen the all sugar and the seeds and all of them are going to happen So this is the next to the wine what is from the process the juice what is So what is going to happen this is free run Okay they say it's kosher fine Yes master over the fear from the tank and the sugar the rose what is going to happen all the sugar and this guy on the press and crush them all and the kids the secondary the press This is going to the glucose the mucus So do not have a level into them This is going to happen is a little more tannic more astringent and the more taste the wine and going to the clinic So this is better the second the first is better So to me it's the first so the wine these are one sparkling wine rosé vas red all these different wines in the either one of them find either a category for sugar and what to do feel 20 30 wine This might not as the miss when I might not the miss the miss the miss the miss Right Mr. Litwack Actually I was afraid Rothschild what is the dumbest wine I am going to get the wine what is going to happen I am going to lose this is the best wine That's it So we'll go obviously not going to water with Right but the point is it's not complicated drink with the house leave what we are going to get tonight Right and then we are going to do the educating but at the end of the day feel like an Indian intimidated drink with the house leave you guys for cream a lot of into the summer still flick no sign but I get stick with all the house leave and then we are going to forget I think it's the house up in the night you want to and then we are going to say but vanish it okay I don't know what is going to happen with the sugar I get hugs and kisses