We Tried Making Bubblegum Wine Again (It Got Weird)

本站添加: 2026-05-05

[00:00:00]So, it is day one of BC not being at the winery. He's I think in Austria or Frankfurt or something right now, but either way, he's not currently in Gamaraka, but I have. So, let's see what's going on in the winery today.

[00:00:13]Morning, guys. I believe I believe Brendan has indeed uh like >> Yeah. Yeah. He said up.

[00:00:23]>> Yeah. I think Brendan's gotten to where he's going. He sent me some photos of the wine list from the plane and I was like, "That's nicer than the wine list in most restaurants I go to." Good. Good stuff, man.

[00:00:32]>> Really?

[00:00:32]>> Well, he's sitting in the nice part of the plane.

[00:00:36]>> Okay.

[00:00:36]>> What are you guys doing? More esoterica reabling.

[00:00:39]>> Yeah. Yeah. For your UK order.

[00:00:41]>> Lovely.

[00:00:42]>> Just just finishing off this roller.

[00:00:44]>> Yeah. I'm sure I've spoken about this before, but the annoyances I have that we have to pay people and do a whole pile of time and things like that to change it from the Australian pregnancy warning, which is like, hey, if you're pregnant, don't drink with a picture, to the UK pregnancy warning, which is not here, but >> it has to have the um sorry, exporter.

[00:01:05]>> That's right. It has the importer information on here. So, imported by Burkeman Wine Sellers, EC1R4R UK. Not to dox our distributors, but also like we kind of want people to know where you guys are. Anyway, I'll see you in a little bit, guys. So, Nicole and Aggie on the bottling line doing a bit of that. Where am I? Where are my little berry boys? Where are the berry boys at?

[00:01:26]Hey yo. So, I don't want to talk to stove today because his football team beat my football team on the weekend.

[00:01:32]Anyway, um wide stuff. What are you guys up to today?

[00:01:35]>> CAD mac today.

[00:01:36]>> Cadm day, baby. Let's do it.

[00:01:39]>> Are we talking bubblegum basement or are we out here today?

[00:01:42]>> Bubblegum basement.

[00:01:43]>> You going out there?

[00:01:44]>> Uh, no. Just been out there.

[00:01:46]>> Yeah. Looks good.

[00:01:47]>> Looks good. And it's coming in.

[00:01:48]>> Yeah.

[00:01:49]>> Sick.

[00:01:50]>> We'll have a look at that.

[00:01:51]>> All right. Bubblegum boys today. Hell yeah. Do you mind talking for a second?

[00:01:56]>> Yeah.

[00:01:56]>> Cool. So, you went out and saw the bubble gum basement this morning?

[00:01:59]>> Yeah. Yeah. I stopped at the cold store and had a look.

[00:02:01]>> And is it looking right?

[00:02:03]>> It looks It actually looks great. It tastes great. Um there wasn't any um juice in the bins. All the berries were still whole. Um >> that's unreal.

[00:02:14]>> Yeah, I know. I actually can't believe it.

[00:02:16]>> I've been I've been telling I was talking to a couple of people like I was at 2KW yesterday and I was telling Dan Makavoy about it and he was like classic Brendan like just trying some weird [ __ ] and seeing what's going to happen.

[00:02:27]>> Yeah. Like we can't find any information of this being done before. Um, so it is a total experiment and um I'm sure you've documented the failed version.

[00:02:36]We've already done this vintage.

[00:02:38]>> Well, I haven't, but I'm sure Brendan did.

[00:02:40]>> Yeah. So, this is take two on a bigger scale. Um, and hope Oh, yeah. Yeah.

[00:02:45]Everything this I saw this morning is good.

[00:02:48]>> I'm excited. Uh, we're going to film a bit more of that. Also, the warehouse is packed today. What's going on?

[00:02:53]>> Uh, so we did a special online.

[00:02:58]>> Yes. Your husband?

[00:03:00]>> Yeah. made a brilliant marketing move, >> but didn't necessarily warn the warehouse that he'd made a brilliant marketing move. So, is this the result of our uh uh damaged label?

[00:03:12]>> Yeah. And it's always a drama because you just never know how much you're going to sell. No.

[00:03:17]>> And we don't have a massive warehouse, so we store off site and then we have to bring the wine over for when it actually sells. And this one Yeah. Any We're so we're so pleased it went >> It's a great problem to have.

[00:03:26]>> It went really well. Yeah. It was just um a bit Yeah, it was full on for a few days in the warehouse.

[00:03:31]>> Yeah. And like it is because, you know, it's not often that I walk into a warehouse and I'm like, "Wo, what a well stocked warehouse." But usually like we might have one or two pallets sitting over here. This will be full. We might have three pallets sitting along here, but at the moment like we are Yeah. like cramped in. So well done Brendan. But damn, that's a lot of wine to move.

[00:03:50]Thanks Lauren. I just need to go see Jess. Jessica is busy so not available for an interview. But she has just pointed out how funny it looks when the wine makers just climb into the hopper.

[00:04:00]You could do a great like, you know, the old um Oh, sorry guys. I got to go downstairs at the bar. You could do a great one of them in there. Uh but yeah, Jess is going to go off and look at some fruit samples today because Brendo's not here. I've got stuff to do in the office. So, I'm going to let her go on a little solo mission today. I reckon next week you're going to be Brendan and I'm going to be Henry next week.

[00:04:19]>> Yep.

[00:04:19]>> Fun. Cool. All right. The cab turning up. Oh, sick. Look at this. It's almost like we planned it. So, this is coming straight from the bubble gum basement.

[00:04:28]Uh Laura, as she mentioned, so Laura went and checked on this morning and said that it was looking really sharp. I was going to climb on the wheel of this truck, but words to the wires, been in the industry for a little while. Wait until the truck's turned off before you put your foot in the wheel spokes. All right, let's see here. This is what we're looking at.

[00:04:50]Morning, mate.

[00:04:52]These look great.

[00:04:55]So this is the CAD mac stuff that we've been doing. So these berries have been sitting in the bubble gum basement untouched.

[00:05:04]So in theory, this should have this sort of like confected bubble gummy thing.

[00:05:15]This is really fun. I might be on to something. Yeah. Anyway, I'm going to get off this BK's truck so we can unload. Yeah. Cab Mac look like it's going okay. now that Brendan's not here is next week when I go out and do fruit samples with Jess, I'm going to pick one of our wines, one of the vineyards, and we're going to follow that grape specifically through the entire wine process. So, sort of like lock in on it.

[00:05:35]Um, I reckon it might be some Adelaide Hills Fiana or something like that. Um, but yeah, like really follow the story of one grape from vineyard to the truck to the winery into the tank and then eventually into bottle. So, if that's something you'd like to see, let me know in the comments. Uh, because yeah, Brendan's not here and he basically gave me advice of, "Hey, man, I know that you like being on camera, but you really need to be you need to be responsible to the audience." So, if you guys have any notes on what I'm doing with the vlog, please drop them down below. I will read the comments and I will change what I'm doing based on your opinions because I'm a people pleaser.

[00:06:16]>> Sorry, man. I'd love to help, but I'm just capturing the moment.

[00:06:21]You know, maybe if West Coast lost on the weekend, I'd be over there giving you a hand. But you got all the beans of a man who's just won a football game.

[00:06:43]486 my king. So, do you know if there's anything different about how we're going to process this fruit given it's carbonically merated?

[00:06:50]>> All the same.

[00:06:51]>> All the same. So, from here just into the hopper up the chute into the press through the >> straight to tank.

[00:06:58]>> So, we don't press it. It goes straight to tank. Whole berry.

[00:07:00]>> Yeah. We still want the the meration.

[00:07:02]>> See, now that's a different thing. So, >> no, it's not cuz it's red.

[00:07:05]>> All right. Good point.

[00:07:06]>> Only only whites go straight to press.

[00:07:08]>> Okay, good point. Skin contact >> or rosé.

[00:07:10]>> Or rosé.

[00:07:11]>> Yeah.

[00:07:12]>> Damn, you're absolutely right. What are you a wine maker or some [ __ ] That's impressive. Through the hopper or does this just go straight into a tank?

[00:07:18]>> Uh, hopper elevator crusher.

[00:07:20]>> Hopper elevator crusher. So, we do de stem now.

[00:07:24]>> Yeah, we will do stem.

[00:07:25]>> We will de stem. Um, we will rebuild. We will de stem and then straight into tank. And do you know how long we're going to have it masserating for?

[00:07:34]>> Don't have the answer.

[00:07:35]>> Cool. I'll find the answer from someone else. But I'm going to leave stove to deal with these 11 bins of cab. Ganache.

[00:07:42]>> Barbara.

[00:07:43]>> Barbara. war and I'm going to go do some office work. Yeah, seems like the week what are we in week eight, Jess?

[00:07:50]>> All the days have rolled into one.

[00:07:52]>> All the days have rolled into one.

[00:07:54]Anyway, I think we're in about week eight of vintage. We're on the Tuesday and things are going touchwood smoothly.

[00:07:59]>> Laura's just come and grabbed me and she said that she's got something to talk to me about with carbonic meration. What do you got, Laura?

[00:08:04]>> So, we've started crushing the fruit and I'll show you the bit >> for sure.

[00:08:09]>> So, this is what's already been de stemmed.

[00:08:12]>> Uh-huh. Um, and as you can see, not all the fruit has come off the >> No. So, you've got like a lot of this is it looks quite skinsy. There's not a lot of whole berries on there.

[00:08:23]>> Yeah. So, it's like the juice has come out of the um the berries, but there is actually still like if you squeeze it, there's actually still heat.

[00:08:32]>> Still juice. Okay. Yeah. Yeah. Yeah.

[00:08:34]>> So, this is the dilemma. So, we think it's happening because of the cab that it's not pulling off correctly.

[00:08:42]almost as if they're like because they've been sitting there like maybe strengthening the bond between the stem and the grape like >> Yeah. I don't know. I've never seen this before. That's why I wanted to film it because maybe someone else will know what's going on.

[00:08:55]>> Cool.

[00:08:56]>> So, what's the plan?

[00:08:58]>> Well, so we're going to try and press it.

[00:09:00]>> Are we going to boost this?

[00:09:02]>> We're going to Well, no. I think what we'll do is put it in the press cuz we're actually getting about the same amount into the fermenttor that we've got in the bin. So, we're basically getting Half in, half coming in here, which is not enough. These are still super juicy. If we press them, >> it's going to be a little bit green because we're pressing the So, I guess the idea is to try and press it enough to get a little bit more juice out without getting too much.

[00:09:29]>> Now, this is this is stepping well beyond my bounds as a wine maker here.

[00:09:34]But would we potentially press this and because it might be a little bit greener, put it in a separate tank or are we going to blend it straight away?

[00:09:42]>> I think that's what we'll do. We'll press a separate tank. We'll see what it tastes like and we'll cut the ferment if it tastes okay. If it tastes too green, we will ferment it separately and then we can back.

[00:09:53]>> We can do something with it. Cool. And then down here coming out of the crusher. So 50% of it coming through here that we're going to press. Is that where the other 50%'s going?

[00:10:04]>> Cool. So that if we look down in here, so what we're talking about is half the berries are ending up in the uh sort of scrap, I suppose, >> but then the rest of it is coming down in here.

[00:10:24]So yeah, that's interesting. Really good gut to come and talk to you about this.

[00:10:27]I'm fascinated by that. So yeah, the Bubblegum Basement Saga continues and now we're going to be doing two separate pressings. Well, this two separate tanks of Bubblegum Basement Barbara BBB. Cool.

[00:10:42]Cool. Thank you, Laura. I'm just going to grab a tasting glass in the winery.

[00:10:48]Oh, I think I found All right, so it's getting pumped into here by the looks of things. So, I'm just going to So, this is the fruit that is actually coming off correctly. I just want to double check that. Yeah. Yeah. There's only one pipe running against the winery at the moment. So, this is the bubble gum basement barbara berries. And I want to have a look at it. We're pumping this into a nally bonite, not a tank at the moment. Why are we doing that?

[00:11:18]>> Because my fermenttor can hold 4.5 ton and I've got 4.8 tons that I received.

[00:11:23]But we're going to probably have 2.4 ton going in. So, we're going to transfer it from the bin to the tank, then press this, then put that in another tank.

[00:11:35]Scott, it sounds like you got a bit of work to do today, man.

[00:11:37]>> Yeah, man.

[00:11:39]>> Um, have you tried the juice yet?

[00:11:41]>> No.

[00:11:44]>> Yo, that's pretty good. That's cool. What?

[00:11:53]There's something in it. Flora, have a have a taste of that.

[00:11:58]There's some There's a flavor in here.

[00:12:00]Like, it definitely has the bubble gummy thing, but then there's a flavor in there that's like herbaceious or something, which I'm pretty into. That's really interesting. Anyway, bubble gum basement saga continues. Right. So, stove floor launch just rolled into the uh office with you. This morning, we were looking at those pressings. Um the what would you call them? You'd call them like the bunches that didn't drop their berries.

[00:12:22]>> So now this has been pressed in the big press.

[00:12:25]>> Yeah.

[00:12:25]>> Um >> the only press.

[00:12:27]>> Okay.

[00:12:28]>> There's a little press standing out there. Man, you might have got the hand cranked one out. All right. Um so this >> looks great. Like it's definitely slightly different. It is a little bit greener, but it's not exactly like oh my god capsicum. You know what I mean?

[00:12:46]>> Sweet. So, we got two tanks of Cadmax stuff going on. I reckon we can blend that together.

[00:12:51]>> I reckon. Yeah.

[00:12:52]>> Thank you very much, ST. Appreciate you dropping by the office.

[00:12:54]>> No worries.

[00:12:54]>> All righty. It's uh what day is it?

[00:12:57]Today's Wednesday. Um Brendo day two in Austria. Uh Laura's really excited about today because she's got a whole pile of paperwork that she can catch on without people like me annoying her. So, I'm not going to talk to Laura. Uh we're going to go outside and see what's happening in the winery today. Bugger all by the looks of things. Where is everyone?

[00:13:14]There's no crush pad going. So, it seems like we haven't got any fruit coming in, which is probably fair given I don't know if you can tell, but it's been raining overnight. Um, how much rain, I'm not entirely sure. I'm a famously heavy sleeper and I don't check like I don't listen to ABC radio in the morning, so I don't get an overnight weather report. So, I don't know how much rain there's been. I don't know how bad the news of that rain is for our winery. So, see if I can find a wine maker out here who might be able to tell me. Aggie, what are you doing over here?

[00:13:44]I am cleaning a vessel.

[00:13:47]>> Cleaning a vessel.

[00:13:48]>> Prepare some stuff.

[00:13:50]>> But wine stuff or distillery stuff?

[00:13:52]>> Wine stuff.

[00:13:53]>> Doing wine stuff right now. Hell yeah.

[00:13:56]>> Scott is not here.

[00:13:57]>> Scott's not here today. Okay. So, no New Zealand input today.

[00:14:01]>> New sick. Is he busy? You got any idea?

[00:14:05]>> He's sick. Okay.

[00:14:06]>> Oh, well, thanks for hopping in. Uh, this is Scott for today. Scott all of a sudden has an Argentinian accent.

[00:14:13]Argentinian. Argentinian.

[00:14:14]>> Argentinian.

[00:14:14]>> Argentinian. I was going to say South South American, but I was like, "No, I know Agie well enough to get a little bit more specific." I'm glad I got it right. So, we got Argentinian Scott in the back doing some cleaning. How you doing, Steve? What's going on, dude?

[00:14:27]>> Well, uh, moving to mine into a food today.

[00:14:30]>> Into a Fudra. Fudas are the big oak ones that we've got out there.

[00:14:35]>> Killer. Um, >> we've had some We thought they were 3,000, but after filling, we're not so sure. So, we're playing another game.

[00:14:43]What do you mean?

[00:14:44]>> Well, everything's like nothing's really been perfect for us to test whether they are 3,000, but it is now.

[00:14:50]>> We think it might be more.

[00:14:51]>> You think they might be Well, more is better than less, is it? Or is it?

[00:14:54]>> I guess so. Yeah. No, I don't know. No, you're not really getting too because they're old and have been used heaps.

[00:14:59]>> Yeah, >> you're not really getting too much. And the surface area is >> because they're so big. So, it's not really too much about the oak, more just >> That's a good point. I've never really thought about that until like no one's said that to me in that way in the sense that the smaller the barrel the higher ratio of surface area. So small like really small little bricks and things like that give a much more intense mega >> oak. And it's interesting cuz it came up the other day cuz my partner's mom's partner is getting into like home distilling.

[00:15:30]>> Home distillation. Well, don't tell.

[00:15:32]>> Very legally though.

[00:15:33]>> Very above board.

[00:15:34]>> Very above board. Yeah. He's actually started a little company. Yeah. It's registered >> and >> and the address of this now >> and he's trying to figure out how to oak stuff cuz if you get like those tiny little you know those Tory >> and you're putting X amount of um whiskey or whatever in there it's just mega >> oak crunching it in essentially.

[00:15:58]>> So I think you got to do the tank and plank with them just >> so you're moving some stuff into food.

[00:16:02]What else you doing? Um, >> tank. Sorry. Tank and plank's really funny.

[00:16:06]>> Tank and plank.

[00:16:07]>> My bad. My bad.

[00:16:08]>> So, that's a musket going in there. And then I've got some meal bugs to add to the cab.

[00:16:13]>> Malo bugs. Are they So, when we're doing malolactic fermentation, are we literally using little bugs?

[00:16:18]>> That's beyond me. I bacteria of some degree. Don't know why they call it bugs.

[00:16:22]>> That seems alive. Uh, thanks, Dave. I'm going to go find someone else as well.

[00:16:27]No Scotty today, so I think I'm just on the hunt for Presica out here. And what we were talking about there are these these are the Fudras that stove is playing around with. So like Fudra here, I don't know what size these barrels are. I think they might be uh 500 or 1,000 L. These are 3,000 L or maybe they're more. We don't know. But that's what uh Stove was talking about. And then over in the lab, of course, this is where we find her. What are you doing?

[00:16:56]>> Residual sugars again.

[00:16:57]>> Residual sugars again. That's right. So you're trying to turn these from this color into Gatorade blue >> other way around.

[00:17:05]>> You're trying to turn them from Gatorade blue into this color.

[00:17:09]>> Yes.

[00:17:09]>> So what is this milky creamy color mean?

[00:17:13]>> End point of titration. So wherever this is sitting. So for example, I've just done this VC 211 and we're putting it against my blank. So >> So sorry VC 211. So this says 211 on it.

[00:17:26]What does VC mean? uh variable capacity cylinder. So we have a whole heap of them in the winery. We have 1500 liter ones, 2,000 liter ones.

[00:17:36]>> So VC means storage. It means tank.

[00:17:39]>> Yes.

[00:17:39]>> Cool. So this is from tank 211.

[00:17:42]>> Correct.

[00:17:42]>> Awesome. All right. So this is from 211.

[00:17:44]This is from 203. And that's blank.

[00:17:47]What's the blank?

[00:17:48]>> So with this we start with Come over this side.

[00:17:52]>> All right. Cool. Cool. Cool.

[00:17:53]>> Don't touch anything.

[00:17:54]>> I touch things over there. I'll stop touching things.

[00:17:55]>> Yes. That's wise. Um >> that's why you're wearing gloves.

[00:17:58]>> Correct. Um these are some pretty nasty nasty chemies.

[00:18:02]>> All right. So don't touch anything.

[00:18:03]>> So we start with a process of um putting 10 m of the Z1 chemical in it. Don't ask me the breakdown.

[00:18:10]>> I won't ask you the breakdown of that.

[00:18:12]>> 5 m of Z2. After that we do 2 m of either sample, which I think you'll remember last week I decolorized.

[00:18:21]>> Yep. You carbonically. Yeah. You use carbon to take You didn't carbonically >> carbonically anything. with carbon.

[00:18:27]>> See, if you're taking something out with carbon, I think that calling it carbonically removing color is not that wrong. But I understand that carbonic actually means the lack of oxygen. So, I'm not that big of a dupus. I think it's just good linguistics.

[00:18:40]>> Carbon pellets.

[00:18:41]>> Carbon pellets. Okay.

[00:18:42]>> The blank is 2 m of demineralized water.

[00:18:47]>> Mhm.

[00:18:49]>> And for our samples, so 203 211, we've got the decolorized >> Mhm.

[00:18:56]And you need to decolorize it because we're doing a chemical reaction that's taking it from one color to another. So if there's red wine in there, it's going to [ __ ] up your results.

[00:19:04]>> Exactly. It's exactly right.

[00:19:06]>> So after that's all gone in, then I boil it.

[00:19:09]>> When you boil it for 30 seconds, we let it cool to room temperature. I have no patience, so it cools down an ice bath >> over there. Yep.

[00:19:17]>> Then I add 10 mls of Z 3, Zed 4, and Zed 5 in very quick succession. So Z 1 2 3 4 5. When do you buy? Do you like buy a set?

[00:19:30]>> No, I make it.

[00:19:30]>> You make this [ __ ] >> Yes.

[00:19:32]>> Crazy. All right. So that's why you have a degree and it's not just like I could be a wine maker.

[00:19:36]>> I mean I could teach you but it would take a while to be >> Yeah. Well, that's what we're doing here. But I don't think I'm about to hop on the tools next week.

[00:19:43]>> I won't let you.

[00:19:43]>> No. Um >> but so you've got that going on. Then you add the Z3 Z4 Z5.

[00:19:48]>> So we're adding this in quick succession >> after it's boiled with Z12 in the sample.

[00:19:53]>> Mhm. Cool.

[00:19:54]>> And then that goes in. We are spinning it. We're homogenizing it the whole time. 1 2 3 So, sorry. 3 4 5. And then I come over this side with my Z6 chemical.

[00:20:06]>> With your Z6 chemical in a big fancy Look at the height on that.

[00:20:11]>> Yes. I um cuz I'm a little human being will have to often come down here just so I can make sure the miniscus is sitting at the zero.

[00:20:19]>> Could we use this as like a wine service thing? I wouldn't use any.

[00:20:23]>> Not this. If I bought another one from a science shop, like, does this squirt water out? This is a hell funny decanter. No.

[00:20:30]>> Um, >> anyway, sorry. Go on. I'm so distracting to you. I need to stop doing that. But Z6 goes in here. And now you're looking at these colors, which look like >> milk.

[00:20:42]>> Yeah, milk. Sorry.

[00:20:43]>> I hope this is for like, you know, a a PG audience. Yes, it does look like milk.

[00:20:48]>> It's a winebased channel. No one under 18 should be watching this anyway.

[00:20:52]>> Yeah. Got a different >> It looks like oat milk. It looks like oat milk.

[00:20:54]>> It's not as viscous as color.

[00:20:56]>> No, it's not. It looks more like oat milk. You're right.

[00:20:58]>> Hope my dad's not watching this.

[00:20:59]>> No.

[00:21:01]>> Um Yeah. And then so from there, what we do is um the value I got for the blank.

[00:21:07]Now, blank will always sit between 29 and 32 ms. So, for this one, I got 29.2.

[00:21:16]>> Okay. 29.2 to ms of >> Z6 to get to the end point of titration.

[00:21:23]>> Okay.

[00:21:24]>> Are you are you following?

[00:21:25]>> I'm holding but like you know if I'm on the magic carpet ride I'm not like chilling next to you as Jasmine anymore.

[00:21:32]I'm now like holding on to the back flapping in the breeze.

[00:21:36]>> I understand. Look, that's fine. At least you're still on the carpet technically.

[00:21:39]>> Technically. Yeah. So we've got Z6 in there now and it's changed to this color. What does this color indicate?

[00:21:44]Titration's done. End point. End. I am done. I'm the end.

[00:21:49]>> Okay.

[00:21:49]>> And then after I got blank. So for this one, this time and we have to do this every time we do a set of this.

[00:21:56]>> So Oh. So what you're saying is you're not you don't collect liquid in here.

[00:22:02]You have this up here and then you squirt a certain amount into there until it gets to this color. And the more of this you have to squirt, that is the thing that you're finding out.

[00:22:11]>> Yeah, dude. So sick.

[00:22:13]>> 29.2 22 m is what I got for my blank today.

[00:22:16]>> Okay. So to get it to this color just using water which has no sugar in it.

[00:22:21]>> Correct.

[00:22:21]>> You need 29 m. So now you got >> 29.2 >> 29.2.2 is really important because >> when I did my next one >> VC 203 >> correct.

[00:22:32]>> When I got to my end point of titration it was 29.0 0 m which means this ferment has 2 m of residual sugar left. So it's basically as dry as [ __ ] We have like such a tiny tiny little amount of sugar in it after we've got that dryness desirable dryness. We want it to be dry dry. We'll sulfur it. So >> kills the ferment. Stops the yeast from eating the sugar. Stops making alcohol.

[00:23:00]Doesn't get any drier. We make wine.

[00:23:03]>> Dude, you you [ __ ] nailed it. Do you want to have a look at me do this? Uh yeah, sure. I'll I'll get some B- roll.

[00:23:08]We don't have to talk about that. But um that was very well explained, Jess. I didn't understand what you did before. I do now. Well done. Okay.

[00:23:14]>> This is one of the many elements of what I do.

[00:23:17]>> Yeah. Educator.

[00:23:18]>> Educator. My parents are teachers, so it's in my blood.

[00:23:21]>> Exactly. All right. Now, so we have multiple of these little cameras up at work. I'm about to go out for the day and do my job, which is to sell the wine that these guys are making.

[00:23:32]Sorry. Sorry. I just scared Aggie. Um, but stove. I'm about to go out on sales.

[00:23:38]I'm going to leave this camera here. If you want to pick it up and record some stuff, feel free to. No, no need to.

[00:23:44]We've already done a bit of vlogging today. But if there's anything that you're like, "Oh, this is kind of interesting." And you want to talk about what you're doing, grab this.

[00:23:50]>> You doing?

[00:23:52]>> I am adding ease to our apartment right now by adding a lot of air, too.

[00:23:59]>> Oh, if only I was, you know, not 5t tall. That's so fun.

[00:24:06]>> Uh hey yo, you catch me on a momentous occasion for the Doyle family right now.

[00:24:11]Um the old uh 95 Hilux that um I grew up in. It was my the first car that I remember as a child. Uh I've always lived in this car and I bought it off dad several years ago and you're about to see it hit 400,000 km which is just starting to reach like its teenage years in terms of maturity. It's a SR5 N85 Toyota Hilux. They get the job done.

[00:24:34]Anyway, just going up to uh Unico. Been at the shops this morning to buy more pasta for the lunch. Keen to see what's going on in the bubble gum basement. Uh well, the produce from the Gubble bum.

[00:24:46]Bubblegum. Jesus Christ. The bubble gum basement. I'm keen to see what's going on with the juice from there. Uh and then I'm off to Melbourne tonight. So, Easter weekend. Just got to get through this day and then we're good to go. But yeah, let's uh get the highlights to 400,000 KS first.

[00:25:06]What's going on, Stud? Not much, man.

[00:25:09]I'm uh currently driving up to site with 2 kilos of Woolworth lasagna and another bit of pasta for lunch. And that's cute.

[00:25:18]We're getting 400 today, baby. I'm currently at 39987.

[00:25:24]So, the 13ks will be completed on the way to work. So, I'm going to make myself uh probably 5 minutes later to work because when I hit 400,000, I'm pulling over.

[00:25:35]Chow chow. Here it comes.

[00:25:39]It's starting to roll all over. All of them rolling over.

[00:25:44]I think I got this car. I think I got it off dad at about 300,000 ks. So, it's now officially one quarter my car, I think. Here it is. Let's go. And the timing belt light comes on at the same time. 400,000 kilometers and the timing belt light comes on. All these KS later and it's still telling me that when it needs to get serviced. Thankfully, I did uh decide to not put oil in this car for about a year, which blew the engine up.

[00:26:15]So, last year I fully rebuilt the engine. When I say I, I paid someone who knows about cars to fully rebuild the engine. But yeah, this car I grew up in this car. Uh, mom, dad, and I took trips to the middle of Australia and drove up and down Sand Hills. Mom and I have slept in the back tray of this car a bunch. Like, it's it's part of the family. And even though it costs me $150 to fill it up because diesel is $325, I still love this car, man. So, happy $400,000 to the high luxury. A little bit of a side quest. Um, little bit of a side quest. It's currently Friday and I'm not at work. I'm got a uh wedding to go to today and I thought I was just asking mom if I could borrow an earring for this wedding. She was like yeah sure. So I've now got tell me you're like tell me you're a wine wanker without telling me you're a wine. I'm wearing little bunch of grapes to this wedding. Um but also just because like I never put this [ __ ] on for like I don't wear suits. You know what I mean? I'm the wine rep for Unico Zello purely to show Brandon like I kind of I kind of put this [ __ ] on today. You know what I mean? Like I don't know if I would sell more wine dressed like this, but I could give it a go and it would be a tax write off then I think. But yeah, I'm uh pretty happy with the little fit that I've got going on. I'm not going to vlog the wedding. But what I did think was funny, the wine earring. And now uh this is my little pre-drink that I'm going to have. Uh mom and dad and I are about to head in. Remember when I first joined the channel and I was like, "What's red wine and what's white wine?"

[00:27:43]And now I'm like, "Mom, have you got that little uh 22 burgundy from the other night? We had all the staff over because I reckon that would be a really nice little splash before we head into the cathedral, you know, and it's one of the advantages of uh having a wedding at the end of a week where Noah's been in town. So, we've been shooting content. There's some really nice burgundy floating around." Anyway, uh back to wine making. Thursday, the Thursday before Easter and we're out here in the in the winery again. Uh bottling lines going today. Nicole and Julia, hello. Making a pacif and what?

[00:28:18]Well, not making but finishing past over there. Aggie's out the back. What's up, stove? How you doing, dude?

[00:28:25]>> Very well, mate.

[00:28:26]>> Booze yesterday.

[00:28:28]>> Sell sold some booze yesterday, dude.

[00:28:29]Pastel took one of our imports, the Marian valichella. So that's going on by the pool and alvium as well. I didn't have gold snake fun. I took alium. So good shout.

[00:28:41]>> Yeah. Yeah, it is a good one. So that's on the list there. Now I think Brooklyn's going to take some stuff. And I've got something very funny to tell you, but off camera it's not appropriate for this. What are you up to?

[00:28:51]>> Um breaking it down into tanks. Get it off our legs.

[00:28:56]>> Uhhuh.

[00:28:56]>> Um so we go with some and then rest by itself.

[00:29:00]>> So is this the base for esoterico?

[00:29:03]>> Yeah. Yeah. Skiny giver.

[00:29:05]>> Skiny gverts. Beautiful. How's the um how's the Cadmac Barbara going?

[00:29:10]>> Wicked. Yeah. Go have a look.

[00:29:11]>> Where is it?

[00:29:12]>> Yeah. Uh 5:15.

[00:29:14]>> 5:15. We're heading to 51530 on my left.

[00:29:19]And I'll grab a cup as well.

[00:29:21]>> Morning Presa.

[00:29:23]>> Morning Wy.

[00:29:24]>> How you doing?

[00:29:25]>> That's good. Have you looked at the bubble gum basement booze yet?

[00:29:29]>> You had to be more specific about that.

[00:29:31]the Cadmac Barbara 515 stove say >> uh not today.

[00:29:38]>> Would you mind putting a little tipple in that and we'll have a look at it?

[00:29:41]>> Yeah.

[00:29:42]>> Is this blended or is this the freeun juice or is this the stem pressings?

[00:29:51]>> Yes.

[00:29:52]>> Yes. Okay, let's see.

[00:29:57]>> It's a little bit of everything.

[00:30:01]What is that?

[00:30:01]>> No, it doesn't, man. That's delicious.

[00:30:04]>> Come on.

[00:30:04]>> That's so good. So, like, as we've been talking about the bubble gum basement project, we are trying to make a Cadmac barbar using a different method, like just locking them all in that uh cold store with no oxygen in there or CO2.

[00:30:17]Idea is it's meant to taste like convected and bubble gummy. That tastes infected and bubble gummy.

[00:30:21]>> It does, but like that little bit of u that nice little stalky tannon we're on.

[00:30:27]>> I think it's going to be pretty bloody nice. Um, what are you up to today?

[00:30:31]>> Uh, I've just finished a little analysis. I'm about to test some RES for um, VA. So, we're doing an acetic acid analysis um, with an enzyatic process using the spectrophotometer.

[00:30:45]>> Cool. That's not what I'm doing today. I got to send some emails. So, I better get to me things and you better get to you things. So, interesting things just happened. Um, me and my housemate Locky are playing a board game and we've just gone, "Oh, I feel like a glass of wine."

[00:30:58]Now, we've got a like classic Australian garage at the front of our house where we have a wine rack. And the thing is, it's been hot and the wines have been sitting in the shed. So, there's a lot of wines out there at the moment that have their corks pushed up like this, which to me indicates that they've been cooking out there. So, they could be absolutely [ __ ] house. Pastifiring, right? One of the Unico wines. Uh, this is a 2021. This is a 5-year-old Sanjivves. You can look at the dust on the bottle, man. It's fancy stuff we do at Unico. But, it's been sitting in a shed for about 4 years, right? And its cork was like, you can see here's the cork, right? So, you can actually see that the cork was like this far out of the bottle. Like you can see where it's pulsing there. So, it was like that far stuck out and I'm like, "Oh, that's not going to be good." But we've just opened it. And Lucky Well, I'm not You don't want to be on camera, do you?

[00:31:43]>> Oh, I don't mind.

[00:31:44]>> Cool. All right. So, Lucky, >> what do you think? I don't think it's that [ __ ] >> I think it's pretty good.

[00:31:49]>> Yeah. Like, it's definitely, as I said to you, like I wouldn't take it to an account and be like, "This is what Pastifarian looks like." It's definitely a lot bright and fresh, but it's also a 5-year-old Sanjivves from the Clare Valley. And it's not just sand. It's Nebio Sanjivves, Merlo, and Neridavo.

[00:32:04]This is before we even went to single vineyard sand with this. So, if you've got wines with cork sticking out the top, don't throw them away instantly.

[00:32:11]Like, give them a try. But yeah, anyway, uh back to playing Clank. Dude, this game's sick. Uh one of the bar staff gave it to me for my 30th and it's sick.

[00:32:19]If you like board games, check out Clank. Anyway, I've got work tomorrow, so I'm going to bed. Uh quick update. So like while when I first opened this Yeah, sure. Like absolutely it was fine.

[00:32:28]It was yummy. I don't know if I like was just into it at first and then it faded or if it just faded rapidly, but I ended up tipping the last like quarter of this cool down sink. First glass, man was delicious. I don't know if I didn't feel like drinking like spicy Sanjioves, nebio, nerdavala, and merlo blended together at the end of the night, but I ended up Yeah. like ditching a bunch of that wine. So, I just wanted to say that because otherwise people will be like, "Oh, you're a wine salesperson and you you're trying to sell [ __ ] wine." I'm like, "No, no, no." Like, authentically, the first glass I had was delicious. The second glass I tipped down the sink. So, maybe do concern yourself. I'm going to get myself a wine fridge. That could be a little adventure for me. Anyway, so I'm just reviewing the footage that the wine making team took yesterday when I gave them the camera to play around with. And it's really good. I'm really happy that they're in on board and they filmed a couple of cool things. But I've just uh I've just come across this video from Stove where he has uh his football team beat my football team on the weekend.

[00:33:29]>> Good day, Henry. Just thought I'd jump on.

[00:33:33]>> Say good day.

[00:33:35]>> Cheeky Bug is just recording a vlog with a bloody uh his football team song playing in the background. Ridiculous.

[00:33:42]>> Lucky we filmed that.