Sometimes, when a particularly interesting video wants to be posted on the Internet or used in a video presentation, the user is faced with the problem of the original video file being too large. Excessive video size prevents it from being published on most video hosting sites, delays download speed and viewing speed - so if you want to publish videos on the Internet, you need to master the simplest way to reduce the size of any video file using the built-in Windows Movie Maker program.
Instructions
Step 1
Find Windows Movie Maker in the list of programs in Start and launch it. In the upper left corner, you will see a menu bar. Select the line "Import video" on it, and in the explorer window that opens, find and open the video file that you want to reduce.
Step 2
At the bottom of the program window, you will see a storyboard line (TimeLine). Click on the loaded video with the left mouse button and, while holding the button, drag it to this line, and then release the mouse button.
Step 3
In the menu, select the "File" section and click on the "Save video file" subsection. In the window that opens, select "My Computer" and click "Next", then enter a new name for your video file and specify the folder on your computer where the video should be saved.
Step 4
Click Next again. In the window that appears, click on the button for displaying additional video format parameters and select "Other settings" in this section. A separate menu will open, in which from the drop-down list you need to select the line Video for broadband with the settings 512 kbps, 340 kbps and 150 kbps.
Step 5
Of these three bitrate options, choose the first - with a value of 512, since it gives the maximum quality with a small weight of the finished file. If the quality is unimportant, and the video size should be even smaller, specify a lower bitrate.
Step 6
Click "Next" and then save the video in the selected folder with the selected characteristics. Click “Finish” - your video has been successfully scaled down and can be published on the Internet.
