Our Full Winemaking Course includes every video available on the website, plus 2 bonus videos and downloads.
You've asked for it, and we've delivered! Musto Wine Grape and Winemaking Professor Frank Renaldi are exctied to bring you Musto's Online Winemaker Bootcamp. This class us packed full of depth winemaking videos to help you grow as a winemaker. Whether you are beginner just starting out, or someone looking to hone their skills, we have something for you! (6 Videos Included in Bundle and over 4.5 hours of content!)
Welcome to Musto Wine Grape's Winemaking Instructions Course taught by Winemaker Frank Renaldi. We are excited to bring you in depth how to winemaking videos to help you grow as a winemaker. Whether you are a beginner just starting out, or someone looking to hone their skills, we have something for you!
Our Fudamentals Course is made up some of the most important information for a beginer home winemaker. What you'll get: 9 Fundamental Winemaking Videos - Cleaning & Sanitizing Your Equipment - Fermentation Protocol Descriptions - Storage Vessels - Corking Wine - Greant Blending Wines - Washing Used Wine Bottles Written Instructions and Resources to Download with each video Don't forget to visit Musto Wine Grape for all of your winemaking needs.
Our Advanced Fermentation Course includes the 9 videos below. What you'll get: 6 in depth videos on winemaking Stuck Fermentation Wine Faults Handling High Brix Understanding pH & Total Acidity (TA) Yeast Nutirents Malolactic Fermentation Understanding YAN Written Instructions and Resources to Download with each video Don't forget to visit Musto Wine Grape for all of your winemaking needs.
Our Adjusting Your Wine Course includes the 5 videos videos and downloads below. What you'll get: 5 Videos Post Adjustments Bench Testing Tannin Adjustments Measuring Alcohol Back Sweetening Written Instructions and Resources to Download with each video Don't forget to visit Musto Wine Grape for all of your winemaking needs.
Our Full Winemaking Course includes every video available on the website, plus 2 bonus videos and downloads.
Our Oak in Winemaking Course includes 3 videos and downloads. What you'll get: 3 in depth videos on winemaking Using Oak Powder Using Oak Products Working wiht Barrels Written Instructions and Resources to Download with each video Don't forget to visit Musto Wine Grape for all of your winemaking needs.
Our How to Make Different Styles of Wine Course includes 6 videos and downloads. What you'll get: 6 in depth videos on winemaking Great Blending Wines Delestage Blending Wines How to Make Port How to Make Rose Making Wine from an All Juice Wine Pail Written Instructions and Resources to Download with each video Don't forget to visit Musto Wine Grape for all of your winemaking needs.
Our Bottling Your Wine Course includes 6 videos and downloads. What you'll get: 6 in depth videos on winemaking Washing Used Wine Bottles Corking Wine Bottling Wine Racking Your Wine Filtering Your Wine Bottles, Corks, and Foils Written Instructions and Resources to Download with each video Don't forget to visit Musto Wine Grape for all of your winemaking needs.
To take your wine up a level, you need to add certain products to your grapes/juice. This session discusses different products we use at different times during the wine making process. These are all-natural products that improve your wine and creates far better results. Using these “Tools” will take you up a level. You will see it after your first application.
In this session Winemaking Professor Frank Renaldi discusses all the storage vessels available to you. It can be confusing to a new winemaker, but Frank will walk you through each choice along with their pros and cons. You will see the actual vessels during the session to help you fully understand each option and where they fit your needs. Let us help you choose the right storage vessels for you.
There are a lot of ways to wash your bottles. Winemaking Professor Frank Renaldi shows you a great way to clean and sanitize your used bottles. Washing bottles can be painful and time consuming. Watch this video to make this a simple chore! The hands-on demo will convince you – give it a try and we think you will agree.
This session discusses the different corkers available to you and the pros and cons of each. We discuss the fill level and storage of the bottled wines. We also show you a handy way to store your corks so they are healthy and ready for bottling. We will help you make the right decision when you go to buy your corker.
This is the #1 issue for faulted wines caused by the home winemaker. It is so easy to avoid if you are taught properly. Winemaking Professor Frank Renaldi discusses how to clean and sanitize all types of equipment with a bunch of tips and tricks. If you follow these guidelines, you are on the right track to making better wine.
Most winemaking kits and juices retain a significant amount of CO2. This CO2 creates an effervescence in your wine - a flaw in your wine that makes it unenjoyable to drink. Winemaking Professor Frank Renaldi shows you some tips to get that gas out of your wine gently and successfully to present a better wine. The demo in this video will make a believer out of you.
To test our wines properly, we will be using equipment which uses electrodes. Whether it is a pH meter or an SO2 meter. Winemaking Professor Frank Renaldi discusses electrodes in detail including preparation, use, cleaning, storage and testing. A bad electrode can throw all your number off which results in an unpredictable wine. Everything is explained in simple terms. You will walk away with a good understanding of Electrodes.
We use sodium hydroxide NaOh when we test for TA (acid levels). These are critical tests which affect critical decisions when adjusting your wine. You better make sure your NaOh is valid. Winemaking Professor Frank Renaldi shows you how to test your NaOh to be sure it still holds its normality. An old or reduced NaOh, can throw off all your reading and calculations – which results in poor wine.
In this session you will learn what pectins are and how they can affect your wine. Winemaking Professor Frank Renaldi will show you how to test for pectins and the options to resolve this issue. This is a great topic for your white wines and fruit wines to assure they are pectin safe. After this session, you will know about Pectins.
A high brix wine means high alcohol wine and a possible stuck fermentation - a winemaker’s nightmare. Winemaking Professor Frank Renaldi has a simple method to handle those high brix grapes and juice; just adding water is not the solution. This video will explain the proper way to address high brix on your grapes or juice. High Brix can be a disaster if you do not address the issue.
Most winemakers know what racking is; but there is much more to learn. Winemaking Professor Frank Renaldi will discuss different options to rack your wine. There is also a great demo on using a transfer pump to rack your wine - so easy. Your racking will be better and easier after this session.
As a good winemaker (and wine drinker) you should know wine flaws and faults. Why? If you have a problem wine you need to know what is wrong; what is the fault in the wine? Then you can address the issue with the proper treatment. Winemaking Professor Frank Renaldi discusses many different faults and gets you ready for any problem. Identifying the problem is key; solving it takes knowledge. This video will give you both.
This session discusses using oak powder as an alternative to chips, cubes, and staves. Oak powder can help oak a wine quickly as you near bottling. Frank will discuss the benefits of oak powder and demonstrate how to bench test for the proper oak powder addition along with bench testing instructions which can be downloaded.
This session covers all the different oak products you can use in your wine. Winemaking Professor Frank Renaldi discusses each in detail with the pros and cons. Oak is critical to a balanced red wine, both on the nose and the pallet. Everything you need to know to make a good decision on your oak addition is covered here. Let us help you choose your oak products.
This session discusses all the bottles and corks available to winemakers. This may sound like a simple topic, but you need to make the right decisions as you bottle your wine. Winemaking Professor Frank Renaldi will also demo how to attach your foils onto your bottles with different methods and the pros and cons of each. This is a great session for the new winemakers.
We firmly believe you need to add sulfite to your wine to protect it from oxidation and bacteria. Winemaking Professor Frank Renaldi will discuss the technical side of sulfite in simple terms. He will also discuss the methods to measure your current SO2 level in your wine, how to calculate how much your wine needs to be safe, and how to add it to your wines. Your wines will appreciate what you learn in this session.
Besides checking our Brix or SG of our grapes/juice, the PH and TA are the other two critical parameters we need to understand, measure, and adjust. Winemaking Professor Frank Renaldi does hands on demos showing you the proper way to balance these two critical values in our must, juice and wine. This is crucial to creating the perfect situation to start our fermentation or adjusting our wines during aging.
There are several choices to make wine from red or white juice. This session covers all options along with downloadable instructions and spreadsheets to walk you thru the entire process. Winemaking Professor Frank Renaldi starts up a red and white juice during the hands-on demo. If you cannot handle the grape processing, juice is a great option to make some very nice wine.
This session is a great hands-on video on preparing yeast to add to your juice or must. This is a critical step for a complete and successful fermentation of all your wines. Winemaking Professor Frank Renaldi will walk you through the process with full details. You can also download written instructions for your reference. When you follow these directions, you will properly re-hydrate your yeasts each and every time. This session is also included in the “Boot camp” video bundle.
Bench testing separates the real winemakers from the struggling winemaker. You really need to know how to bench test to adjust or fix your wines. Winemaking Professor Frank Renaldi walks you through the process so you can bench test your wine to fine tune then to the perfect balanced wine. All products have a range of dosages. You do not guess at that dosage. Let us show you how to do it professionally with great results.
This session discusses two key topics for a perfect fermentation. Winemaking Professor Frank Renaldi discusses yeast in detail including benefits, selection and results. He also discusses nutrients which are vital to a good fermentation. Follow the advice in this video and you will complete each fermentation to make a great wine every time.
No one wants a stuck fermentation. Some winemakers do not realize they even have a stuck fermentation at times. Winemaking Professor Frank Renaldi discusses a stuck fermentation in detail including how to avoid this problem - it is easy to do. And if you do end up with a stuck fermentation, Frank reviews several protocols to resolve this issue. A tough problem to avoid with the information presented in this video.
Learn how to “Cold Soak” your grapes. Winemaking Professor Frank Renaldi explains the benefits and shows you how to cold soak at home using some simple equipment. By the time you are done cold soaking and adding enzymes, you are ready to balance your must to its optimal potential. Watch this session and see how easy it is to make a darker richer red wine.
When you blend wines properly, the results can be fantastic. Winemaking Professor Frank Renaldi will show you with demos how to blend 2 wines and how to blend multiple wines. We teach you how to judge each wine's characteristic before deciding on a blend. Blends do not always work as expected. We will show you how to tweak the percentages to make that magical blend.
Making a homemade port is so easy and taste so much better than store bought ports. Winemaking Professor Frank Renaldi is known as the “Port Master” and will show you how to make port from fermenting wine or from a finished wine. A hands-on demo will demonstrate what it takes to make your own port. You will be proud of the port you will be able to make after this session.
If you are looking to take that acidic bite off your white wine, sugar might be the answer. Winemaking Professor Frank Renaldi will walk you through the bench testing to determine the correct R.S (residual sugar) you need to make that perfect wine. This same process can be used to back sweeten any red or white wine as desired. This session has a full demo on the process to test for the best Residual sugar level in your wine.
There are several pieces of equipment available to bottle your wine from low cost to high cost, from easy to difficult. Winemaking Professor Frank Renaldi will discuss each option and demonstrate four different devices for the winemaker. You will have to make the final decision based on which works best for you based on your budget and the volume of wine you are bottling. We will help you make the right choice.
Getting a real stinky smell in your wine? What is it? How do I fix it? It may be a sulfur issue. Winemaking Professor Frank Renaldi will discuss the different levels of sulfur problems and show you how to test to determine the proper fix for this nasty situation. When you smell a Sulfur issue in your wine, you just want to dump it – not yet. This session can help you through a tough situation and possibly save that wine. We will also discuss what causes a Sulfur issue and how to avoid it.
Most winemakers use bentonite to “Clear” their wine. This session will teach you the correct way to determine the proper dosage of bentonite by bench testing to use the minimal amount to achieve clarity and heat stability without stripping your wine of aroma and flavor. Winemaking Professor Frank Renaldi will demonstrate this process and show you what the final results look like.
In this session Winemaking Professor Frank Renaldi discusses all the details of Malolactic fermentation. There are lots of critical factors we discuss to complete Malo correctly and completely. You will also learn about the three timing options to add your malo to the must or juice. We highly recommend you push all your reds thru malo and we will tell you why in this session.
The Buon Vino filtering pump is a great tool for the home winemaker. Winemaking Professor Frank Renaldi shows you how to set up, use, and clean this unit with hands on demos. This lengthy session will answer all your questions and leave you with clean sparkling wine. Filtering your wines is not difficult or technical. Watch this session and you will become comfortable in this beneficial wine making procedure.
Most winemakers make red or white wine. Rosé is hard to make right? Wrong! Winemaking Professor Frank Renaldi will discuss several options on how to make rosé wine. He will discuss the grapes normally used to make Rosé along with the details on processing your grapes to make the exact rosé you deserve. Time to make Rosé!
So, you made a wine and now it is just aging. You are not happy with it, but you have to bottle it anyway. Wrong! In this session, Frank discusses and demos how to adjust your wine during its aging. You will learn how to “fix” or make your wine so much better with the proper knowledge. We will demo adjusting the pH and TA of an aging wine with positive results.
Tannins are one of the elements that create a balance wine. Winemaking Professor Frank Renaldi demos how to add tannins to your wine during aging or just before bottling. He also shows you how to reduce those astringent, out of balance red wines. Knowing how to adjust your tannins will truly help you make your wine better. Tannins are one of the key components in a balanced wine – become an expert at it!
One of the factors that effects the balance of a wine is the alcohol content - too much and the wine is “hot”, too little and the wine is light bodied and unbalanced. Winemaking Professor Frank Renaldi will discuss what effects your final alcohol level and will demo how to measure it accurately including an Ebulliometer.
In this session we discuss wine stability in detail. Winemaking Professor Frank Renaldi discusses cold stability including how to cold stabilize your wine and also how to check to see if it truly is cold stable. Heat stability is just as important. Our wines can form a haze when exposed to heat - a frustrating problem. Frank discusses the treatment and testing to assure your wine are heat stable. This advanced topic is explained in simple terms.
This session covers all aspects of barrels such as preparing a new barrel, cleaning your barrels, storing barrels, treating an infected barrel and more. Barrels are not as scary as they seem once you watch this session. There is a great file to download with this session with details of all the topics mentioned above. Using barrels will definitely take your final wine up several notches.
Yan can be an advanced topic for most winemakers, but in this session, Winemaking Professor Frank Renaldi explains the meaning of Yan and how it can make or break a successful fermentation. Yan is a critical part of your nutrient regiment. You also get two great spreadsheets which help you calculate your Yan requirements using Scott or Enartis nutrients.
This is truly a “hands on” video which shows you how to set up, use, and clean a crusher destemmer unit. This crusher unit is powerful, but dangerous. After watching this session, you will feel very comfortable processing your grapes through this initial stage of wine making.
This might be the most valuable session to watch. If you do not adjust the must/juice before you pitch the yeast, you can easily make a poor wine. Winemaking Professor Frank Renaldi has a great demo on must where you learn how to adjust your Brix (sugar level) PH and TA.
This is the longest of all the videos. Winemaking Professor Frank Renaldi shows you how to use both a rachet press and a bladder press. You will learn all parts of each press along with the preparation, proper use, clean up and many tips and tricks. There will be no questions unanswered on this topic.