Brewing SG Gold Merlot Red Wine

[00:00:01]Hello, and welcome to another Baggy's brewing video. So, today I'm actually brewing a wine for a change. And, uh, here we are.

[00:00:11]So, this is Solomon Grundy, or SG Wines.

[00:00:15]And, it's their gold edition. And, it's actually the Merlot. So, it's a soft and approachable red wine with cherry and red berry notes and a smooth oaky finish.

[00:00:28]You get basically the mixture that brews the red wine. That's there.

[00:00:34]Right?

[00:00:35]Then, you get the flavoring.

[00:00:38]Merlot flavoring add back. That you put in after secondary fermentation, normally anyway. Or, after so many days.

[00:00:46]Um You get stabilizer. The stabilizer stops it from fermenting. But, to be honest, if you leave it long enough, it stops anyway.

[00:00:58]Finings. Again, they they're all for later. More finings, later.

[00:01:03]More finings, later.

[00:01:07]You've got wine yeast, 10 g.

[00:01:12]And, SG Wines yeast nutrients. So, they both go in >> [snorts] >> um after the water and that's gone in.

[00:01:19]So, the first thing to think about is we're going to pour in the sugar.

[00:01:23]Four bags of sugar, >> [snorts] >> 4 kilos.

[00:01:28]This is supposedly a 7-day wine kit.

[00:01:32]Um Now, I'm brewing in the shed cuz the shed at the moment is crazy.

[00:01:41]Because of the heat we're getting, yeah, it's, uh it should ferment at some pace.

[00:01:53]So.

[00:02:04]>> Now, don't pour them.

[00:02:16]Obviously, all your instructions are here. You've got an instructions leaflet. Obviously, this needs to be cleaned. It needs to be sterilized.

[00:02:26]If you're going to do any brewing, make sure you've got a 30 L container.

[00:02:32]Not a 25. Make sure it's always 30 or above.

[00:02:35]Because when it froths up, you'll know about it if it's not big enough. And it says there you'll need a 30 L container.

[00:02:43]Mix ingredients.

[00:02:46]Ferment.

[00:02:47]>> [snorts] >> And you don't add the You don't add the flavoring add back right until basically the last lot of finings go in.

[00:02:58]So, you know, we won't bother with this for now.

[00:03:02]Um We're going to add the first kettle full of water. Two and a half kettles of water.

[00:03:21]Obviously, the first one's already boiled.

[00:03:31]All right.

[00:03:46]That can go on.

[00:03:52]Here's the juice.

[00:03:54]You can just about see it.

[00:03:57]And look at that, big thick juice going in.

[00:04:07]The bag is going to need a clean.

[00:04:10]So, that's what I'll do with the next lot.

[00:04:13]I'll start to give it Well, get rid of the rubbish first.

[00:04:17]Good to keep Keep it clean.

[00:04:25]I'll just bang me out on the side.

[00:04:29]Oh.

[00:04:30]That looks good.

[00:04:34]Get the 2-L jug.

[00:04:43]First and fore- foremost, always follow instructions.

[00:04:47]Ow.

[00:05:36]And yeah, um I've done these kits before.

[00:05:40]And it's you It's usually 4 kg, 23 L, makes 30 bottles.

[00:05:47]And it says on the back, clean and sterilize, mix ingredients, ferment, let it clear, bottle, enjoy.

[00:05:55]It says they are. Once you've done one or two, they are relatively easy to do.

[00:06:00]As long as you remember to do the steps, obviously.

[00:06:07]So, second kettle full, another half.

[00:06:12]Give this a swirl out, make sure it's nice and clean.

[00:06:21]Literally, literally about 20 minutes of pain to make. What you know, not including cleaning ferment ferment sterilizing your equipment.

[00:06:32]And having the right equipment as well.

[00:06:34]Always a pair of scissors, 2 L jug, good spoon, hydrometer.

[00:06:42]You'll need that at the start and at the end. Sterilizing fluid.

[00:06:47]Get some cheap sterilizing fluid. Use it from Home Bargains.

[00:06:50]Avoid the expensive ones cuz you can pay a fortune and it all bumps the price of your wine or your beer.

[00:07:10]So, another half kettle full.

[00:07:25]Ooh, off.

[00:07:28]Yeah, make sure it's 2 and 1/2.

[00:07:29]Depending on how big your kettle is.

[00:07:31]Always follow the instructions really, you know, you don't want to waste You don't want to knack your brew up.

[00:07:44]And because it's wine, it really does clean so so easy.

[00:07:49]Not like beer malt beer which can be difficult to get it clean.

[00:07:55]So I lift this up. Careful not to scald yourself.

[00:08:02]And there you go.

[00:08:04]Nice and clean.

[00:08:06]And fruity. Smells lovely.

[00:08:13]Right.

[00:08:14]Here we go.

[00:09:11]So that's stirred really nice now. And I'll show you the how it's going.

[00:09:17]There you go. Look at that.

[00:09:20]Just look the job that does.

[00:09:22]And back on here.

[00:09:24]Try not to turn the thing off.

[00:09:29]Right. One more cup full in. And that's just quick getting up to 23 L.

[00:09:33]And then with cold water, chuck the yeast and the nutrients on. Put the lid on.

[00:09:38]Set the shed, which is bloody warm, and it should start fermenting literally within the hour because of the heat in the shed.

[00:09:46]Um the only time of the year that the beer room, the shed, um is a is an asset, real asset.

[00:10:02]All right.

[00:10:02]So.

[00:10:11]There's already no resistance.

[00:10:15]So, literally fill it up with cold water.

[00:10:30]And obviously with this heat wave, like I say, you usually put it in the warmest room in the house, but if you've got a shed that's warm, wow.

[00:10:40]It will ferment crazy fast.

[00:11:34]So, up to 18 L already.

[00:12:04]Nearly 22 L.

[00:12:05]So, 23 L.

[00:12:23]So, So, I'm chucking the new nutrient like so.

[00:12:44]Basic Basically just dissolves straight in. No No Nothing at all there.

[00:12:50]Um Don't need to use the hydrometer on this because it comes out I think it's 11%.

[00:12:58]So, not at the beginning anyway. At the end, yes.

[00:13:05]So, it's not like a beer that I'm adding ABV ABV to. Um But, yeah. There you go.

[00:13:12]So, yeast is at the top, nutrients already dissolved, and it's as simple as that.

[00:13:19]Quite a fast brew video really because that's that's as easy.

[00:13:23]Wine's really easy. Put the lid on.

[00:13:29]And let it ferment as long as it needs.

[00:13:33]Then you add your finings.

[00:13:36]Um in this heat in the shed, it's going to ferment really quickly. Then you add your finings when it's nice and clear.

[00:13:43]What I'll do, I'll transfer this to a barrel.

[00:13:46]Then add the finings, swirl it around a bit, add the three lots of finings, stabilize obviously first, but I think after a few days that will have already finished. Um but you stay it's yeah, stabilize then finings, stops it fermenting.

[00:14:02]Um although technically you you don't need I don't really you don't really need the stabilizer. And after a while it clears itself if you don't really want to use finings.

[00:14:12]>> [snorts] >> And then it's just a case of um you know, then it then it age for a bit and already it's starting to because of the heat it will it will bubble quickly.

[00:14:25]And that's basically it. Um it's going to be amazing. I haven't done a Merlot for ages. The longer you leave it, the better it conditions. Leave it till Christmas, wow, you know. But we're all different on that side of things. And that's my brew day. Thank you.