Rack every 15 days until clear....then wash bottles and corks....prepare to bottle the wine...let bottles stand vertical for the first five days..then lay in a horizontal position turning once a week to keep the corks wet...
how can you make wine sweeter at the start of the wine making process rather than using a conditioner? And how do you tell hust how sweet its going to be? Thanks for all your help.
@11091984bishop ...This is the winemaker..just add over 24 percent sugar at the primary fermentation period and you will get a sweeter wine because the standard wine yeast will only produce up to about 13 percent alcohol.....
Hey Tony! I want to make 2 gallons of wine from frozen concentrate. I wish to make a sweeter less dry wine.. I picked up a 5 gallon food grade bucket with drilled lid for primary. several 1 gallon glass as a secondary, plus two drilled stoppers and 2 airlocks. 50 camben tabs, 2 oz of potassium meta, triple scale hydrometer. montrachet yeast. So, how many cans of frozen juice, water, what percent suger to start? Thanks
@chachi44089 Yes,this is Tony and i have a few ways that you can make it...this is one of my formulation methods..4-cans frozen concentrate...1-1/2 gallons of water...2-1/2 pounds granulated sugar..1-1/2 teaspoons of acid blend and 1 packet of Montrachet wine yeast...dissolve sugar and concenntrate in a pan with about one quart of water...then pour into primary bucket and add balance of water plus all other ingredients except yeast..let this sit for 3 hours then add yeast...
@vallo3838 after you add the yeast let sit for five to 7 days then siphon into airlocked containers...let sit for 14 days then siphon into clean bottles again and let sit another 14 days...rack until clear....Tony the winemaker..
@vallo3838 Also,it is best to use distilled water if you are living in an area that has flourides and chlorinated water or well water...any questions feel free to ask me.It is impossible to type everything on this page...Tony the winemaker.
I have another question..I will soon be making wine from Welches grape juice as my first attempt. My wife and I do not care for dry wines. What yeast do you recommend, and sugar amount for a sweeter, less dry wine. When I went to order my yeast I found out there are a dozen different kinds..lol... I did order a triple scale hydrometer, airlock and drilled plug. Also, is frozen concentrate as good to use as the bottled juice? Thanks for the very informative vidios!
@chachi44089 Yes,you can use frozen concentrate.....use Montrachet yeast for great results of your wine...let me know how many gallons you will make from the frozen concentrate and i will tell you how much sugar to use for a sweeter less dry wine........The Winemaker.
Thanks for the info Winemaker! I have a question. I wish to bottle and keep the wine I make. Will the cambden tablets or the potassium metabisulfate preserve the wine once bottled and keep it from spoiling? If not, what is addad before its bottled to preserve it? Thanks again.
@chachi44089 Yes,camden tablets will preserve the wine plus stop unwanted fermentation in the bottle.If you bottle your own wine always leave the bottles in a vertical upright position for at least five days...after five days lay the bottles in the horizontal wine storage position.....I hope that my answer has helped you......Tony the winemaker.
thank you so much! wine maker! like how many grams is one packet? cause i bought a bag 300grams of bakers yeast ( red Star) usually what percent of alcohol is created with a bakers yeast? thanks !
@keahkintana -This is the winemaker speaking....One packet of wine yeast contains 5 grams of yeast and is good for five gallons of wine....five grams is about one level teaspoon of yeast....Bakers yeast will tolerate about 8 percent to 9 percent alcohol and i do not reccomend this type of yeast for making wine.
@keahkintana No it will not produce any more acid but it will take you longer to clear the wine....use one packet of yeast for five to six gallons of wine.
I got interested in watching and listening on your video. unfortunately all of the materials that you mentioned are not available here in the philippines or hard to find.can you teach me how to do it with other materials?keahkintana@gmail.com thank you so much wine maker
@keahkintana Thank you for watching all my videos on youtube....I have several videos so watch them all and you will see the proper way to make wine..
The batch i made was from grape juice and apple i got totaly wasted on that and i used one packedge of backers yest per gallon and got torr up in only 7 days lol giggity i'll make a video on that lol..
Thank you, I was under the impression that adding sugar in the start was for increasing the alcohol content and adding at the end just before bottling for sweetness. What is your thought about using corn sugar instead of regular cane sugar?
@Cecil4War Always rember that alcohol strength and sweetness are two different subjects...You can only ferment alcohol up to the tolerance of your yeast..If your yeast dies at 14% alcohol then it does not matter how much sugar you have from the start because you will only reach 14% alcohol and the remaining sugar will give you a sweeter wine.You can use corn sugar.
@Cecil4War You can add sugar in the end but if you do that you will have to let it sit with the air lock to make sure that your yeast does not reactivate.You must make sure that the yeast is dead.
@keahkintana Yeast has a tendency to die after a fermentation reaches 12 to 14 percent alcohol content..Usually a yeast will terminate after approximately 14 days...At this point in time you should let the new wine clear...After the wine clears and you perform several rackings then you can bottle the new wine....
@Cecil4War You can use plastic at the start of fermentation,but glass is the best.Plastic has a tendency to impart a different taste to the wine after a period of time.Use Glass.
@Cecil4War Regular table sugar can be used. If you want a sweeter wine then you should add the sugar at fermentation time. The yeast that you use and the amount of sugar at the start will determine the sweetness of the wine.
This is the winemaker speaking,it will take 15 to 20 pounds of wine grapes to make one gallon of wine.Some wine grapes will produce a 10 to 12 % alcohol wine.
Thanks a lot Mr. Winemaker, I have watched all your videos, and started to make grape wine accordingly, the natural yeast in the skins seems to work fine, after 4 days in the fermentation bucket, it smells alcohol - thanks again
Thanks, I used 33 kg of grapes( 70 pounds) to produce 20 liters of wine (5 gallons) - I also added 4kg (8 pounds) of sugar to bring the sugar content into 25% since the grapes only contain 15% sugar
I live in a country where it's impossible to obtain wine yeast. If I keep the red grapes skin in primary fermentation and rely on the natural yeast found in the skins , Will i get a 15% desired alcohol level in the wine? can I count on bread yeast to get 8% alcohol, then the natural skin yeast will continue the job and hopefully get me to 15% alcohol?
@halayman The alcohol strength depends on the sugar content of the grapes that you use. Most grapes will produce about 10 to 12% alcohol.The natural yeast on the skin will ferment the juice but you would have to know the sugar content. Also you can add sugar to make it stronger alcohol.
@androshi Sulfites are natural on grape skins and it is a commercial process to eliminate them. The old way of makinf wine had less sulfites because they just used the natural grape plus the wild yeast that was on the skin. This wine had less sulfite but also less of a shelf life.
ok -well im on the clarifying stage right now. all the yeast is dead because the balloon is deflated. i didnt have a bung. i used egg whites for my wine to clarify. it did a real good job. my concern is this-if i used egg whites in the wine, will it make my wine poisonous? how long could i keep egg whites in wine before it turns? the egg whites in the wine wasnt refridgerated.
@androshi Egg whites will not poison your wine! Once everything is settled then rack the wine with the siphon tube off the base.....discard the sediment.
@androshi Sulfites are natural on the grape skin ,today we add sulfites for preserving the wine.You can not double ferment because the yeast will die off in the alcohol. If you boil the wine after it is finished you will boil away the alcohol.
This is the winemaker speaking-when making wine be patient and let the wine finish in the primary stage.,then tranfer into the secondary period.Racking will clear the wine. Be patient and the wine will be perfect.vallo3838
Tony, when sweetening the wine before bottling can you add the sugar directly to the wine or should in be dissolved in water? And how long should you wait after adding bentonite before you bottle?
Tony, I made wine from juice in the past but want to try making some with grapes. How much grapes and sugar do you recommend I use for 5 gallons? Also, I have some wine about 2 weeks into secondary fermentation. Its pretty cloudy. Shoud I put bentonite now or wait a few more weeks?
rocky2379 when making wine from real grapes you need 12 to 15 pounds of grapes per gallon. Check the sugar content of the squeezed juice with your hydrometer. The bentonite is used after the fermentation stops in the secondary.
Tony, I just racked my wine out of the 14 day secondary ferment and I find that the wine had a not so pleasant odor/taste, almost like the aftertaste of vomit. I didn't know if this was because of the dead yeast and if this was normal or if you have ever experienced this before?? I follow all the proper sterilization steps, so I know it's not that. Also, after the next 14 days, is it okay to add the campden tablets and benonite at once and leave for an additional 2 weeks?thanks, Cody
Thanks Tony, No, I'm not ready to bottle yet. I had to work today, so I will be racking my batch tomorrow evening. Tomorrow will be the 6th day of primary fermentation. After racking tomorrow, I will leave for another 14 days. I'll make a decision on whether I'll use the betonite when I rack again for the last 14 days. I'll keep you updated.
Tony, I also wanted to know if you use bentonite in the last couple of days to clear your wine. I purchased some bentonite with my last order of equipment. Just wanted to know your thoughts on it. Don't want to mess up my batch before bottling. Thanks again, Cody
factor6962003-Bentonite is used after the first 20 days of fermentation to clear the wine.You are telling me that you are ready to bottle the wine.If you are ready to bottle the wine then that is not the time to use bentonite.If you do use it then let the wine sit for another 20 days and then rack the wine and if it is clear at this time then bottle it.
Tony, I wanted to ask you your opinion on sweetening the wine before bottling if in the case I had too. Once my batch would be done with a gravity reading of about 1.000 or .990, which is better to use, regular sugar or artificial sugar. I have read not to use regular sugar due to the possible of re-fermentation. I don't agree with this because if my gravity reading is right, then the fermentation should be complete and also adding campden tablets should stop unwanted fermentation.
factor6962003-use regular sugar by heating on the stove to dissolve it first.Let it cool to room tempurature then add it to the wine.If you used campden tabs,you will be okay.
Thanks Tony, I just finished making my first batch. I did a 4 gallon batch but followed your ratio. I ended up using 8-64 oz bottles of welch's grape juice and 70.4 oz of sugar. Does this sound about right? I was unable to use my hdrometer because when I received my shipment from UPS the meter was crack in half. I called customer service right away and left them a nice little message ;-)
Tony, I've been reading different forums and a lot of recipes call for peptic enzyme and a acid blend. Would you be able to explain exactly what these chemicals are used for? and if you've even used them? because I still plan on following your original recipe. Thanks, Cody
factor6962003-Pectin enzyme is normally used when you are making wine from crushed fruit pulp other then grapes.This is to break down the gel mass of the pulp and to eliminate the haze of the gel that is hard to clear.Acidblend is used to add acid to a juice that is below the normal.65 acid level.
factor6962003-also,when you are making wine from store bottled juice,you do not need pectin enzyme or acid blend.You can get involved in an area of winemaking that is not important unless you are using fresh fruit such as blueberries,strawberries,ect,.
Thanks Tony, I'm from south louisiana(about an hr. south of new orleans) and as far back as I can remember, my relatives have been making fruit wines for decades. I love drinking wine/beer with all our great foods down here. That's why I would like to start up this new hobbie. Thanks again, Cody, p.s.-keep up the great vids!
Thanks for the info Tony, I will be using your recipe for my wine batch. I was wondering about your recipe, do you find that the end product is sweet enough for your taste, and if not what would you do to adjust it before bottling?
factor6962003-the wine is sweet enough but if you want a sweeter wine you can start with a higher sugar percentage.The yeast will only produce about 14 percent alcohol and the wine will be sweet.
Tony, I have a question on the wine yeast. I will be ordering the wine yeast from online, but I was wondering how many packs to order? Because considering that 1 pack makes up to 5 gal., I don't want to order too many due to aging. Also, do you know how long the wine yeast(considering it's still good at time of purchase) last unused?
Tony, I was wondering if I could use clorox for all my sterilization needs(1 cap clorox to 1 gallon water?). This would include even sterilizing the wine bottles at bottling, with rinsing with water after using clorox mixture of course. I was also wondering if I use 1 campden tablet per gallon of wine at the secondary stage, if this would be sufficeint enough without having to rinse the individual wine bottles with clorox for bottling.
Yawny2152,thank you for watching my video. In my video i try to teach and be informative to everyone watching.Ask any question i will answer it. I have many years in the winemaking hobby of mine My knowledge will always be shared with all..
good video Tony. just going back to the 24% suger. ive just bought a Hydrometre and im just wondering if im using it right. is that about 1.090 - 1.100?
Yawny2152-you are correct with 1.090 to 1.100. This will put you into the 24 % sugar content that you are looking for in the primary start ferment period.Then after 14 days you take another reading and determine the amount of alcohol that it is producing.Tony.
Wine Maker: Can you use canned fruits{peaches,pears,apricots}? If so,How much sugar do you need? Can you increase your alcohol content? Must you use distilled water?
mudduckz71-this is the winemaker=never use distilled water. and yes,you can use canned fruits. t he sugar content of the canned fruit will determine the sugar that you add to the mix.You can increase alcohol strength.vallo3838
Wine maker, can these grapes also be used to make fruit juice from for my kids? Or will I need other style grapes for that purpose. Do you get drinkable grape juice just from pressing the grapes and canning the liquid in a jar? Or is there a recipe and steps to follow for grape juice as well?
dvdfrnzwbr..this is the winemaker.Yes,the best grape for grape juice is the concord grape.Wash grapes in a collender and pull from stems and cook on medium heat for 15 minutes.This will actually kill all bacteria and pasturize the juice.Sift out all the sediment and let it settle for at least 1 hours and strain again.Keep in the refrigerator.This is excellent.vallo3838
Wine Maker, Yes I am aware of the wine kits. I would like to avoid them because I've had dissipointing experiences with the taste and quality of beer kits and now make my beer from grain. I live in Northern Ohio near Cleveland. I don't drink a lot of wine but just want the experience from making it from scratch and pure. I prefer fruitier sweet wine than dry. Know of any good red or white grapes for my reigon?
dvdfrnzwbr..this is the winemaker.The best grapes for your area would be the Concord that is very easy too grow and the Cawtaba grape.Thank you for watching the videos and asking questions.vallo3838
Winemaker, I am starting out a new adventure to make wine from grapes. Can you suggest a good red, and white wine grape to plant and grow in my back yard. I have simple traditional tastes. Also, how many gallons of juice will the grapes from one vine produce? Thank you.
dvdfrnzwbr this is the winemaker.You need approximately 12 to 14 pounds of grapes per gallon of wine...so if the vine produced 100 pounds of grapes you could mathematically make 8 to 10 gallons of wine..vallo3838
dvdfrnzwbr this is the winemaker,it is easier too buy a wine kit that contains regular grape juice.Vines take care and proper pruning too produce a good quality grape.what state do you live in?vallo3838
Hello there how are you.I decided to try the experiment with regular juice,table sugar and Bakers yeast. After fermenting for two weeks I strained into a jug,cleaned and sanitized the original jug it was in and put it back. However i took a small sample and it was quite sour. What can I do to fix this problem. And also what do know about the possibilities of the mix turning into ethanol instead of alcohol. I have heard that may be possible. Thank very much for your info.
Thanks for the information, I'm just beginning this hobby. For my very first attempt, I tried a recipe that I've seen online for sugar wine, which is just 4 cups of sugar, a packet of bread yeast, and water in a plastic gallon jug. (I'm guessing you've seen that recipe) I'll get into more complicated recipes as I go, but I thought I'd at least give that simple one a shot. What do you think of that recipe?
Mr Winemaker - my local homebrew store sells Sodium Metabisulphite (I copied this from the invoice so I know its right). Has this anything to do with Potassium Metabisulphite? I can't get this.
thank you, my first batch is underway as per your instructions and it is fizzing away just like you said it would. The Sodium Metabisulphite seems to have caused a rash on my wrist and my hands look very red. Rubber Gloves from now on.
Could you shed some light on potassium sorbate that is used in juices as a preservative. Will Red Star champagne yeast still thrive in the presence of this preservative in the juice?
Hi Mr. Winemaker, I have been trying to make a pear wine. Two bottles turned out with no problems so far, but the third bottle has a jelly like film on the top with white specks in it. What is this? Can I still use the wine or is it harmful?
Do I need to transfer the wine to another container after the 3 - 5 days or can I simply water seal the same container after 3 - 5 days and wait 14 days before transferring?
Thank you very much Mr Winemaker, this is really cool, after 1 1/2 full days from starting the batch, I can't believe how vigorously it is bubbling. Now I see why you say don't worry about water sealing it for the initial fermentation, there is nothing but outward pressure at this point.
Mr Winemaker Im fairly new at making wine and I was just wondering why my wine turns out cloudy. After a few days the top part of my wine is more clear then the bottem. Can u reccomend a good process to remove the sediment on the bottem? I heard you mention syphing the top part off in one of your videos how do you do that?
Thank you so much! Your help and experience has helped me discover the joy of wine making! I will let you know how it all turns out once cleared and fortified. Thanks again!
Dear Winemaker, I have racked my wine after letting it settle for about two weeks. It is still cloudy and when I tap the carboy, little clouds start swirling in the wine, so it is obviously not settling out. It is somewhat clear, but not pure. Anyway, it was done with bread yeast, so I don`t expect perfection. So, It is about 3 gallons after all my racking. Should I add water after racking to replace the gunky sediment? Also, what type of brandi do you recomend for fortifying muscadine wine?
I expect the alcohol level to be around 7.5 to 8%. So that I'll start shopping around for the best brandy to use today since there are a lot of options in my town. What is the formula for calculating the brandy to wine ration? It should be pretty close to 3 gallons.
OK I think I get it: so if I add (60 ounces of 40% brandy) to (3 gallons of 8% wine) I will reach (13% wine) which is a healthy alcohol level for a wine, correct? I'll say it again like this to make sure I have it right: to raise 3 gallons of 8% wine by 5% alcohol, I say 3(gallons) times 5(% increase) times 4 (ounces of 40% brandy) equals (3X5X4) 60 total ounces of brandy, which is about half a gallon of brandy.
Dear Winemaker, thanks for your help. I did add some calcium carbonate to my muscadine wine because it was too acidic, but it is perfect now. While it is setting up to clarify, I decided to make mead. One gallon of water, 3 pounds honey, and some aromatics. I used Montrachet yeast and yeast nutrient. Should I add pectic enzyme to help clarify mead, or do I not need any clarifying agent for mead (since there is no fruit involved)? Thanks!
Dear Winemaker, my wine has almost finished fermenting, and the sediment has settled out. I racked from my carboy to an empty carboy and tossed out about a gallon of sediment-filled must. My potential alcohol is 7.8%, just as you said I would get with bread yeast. Should I wait until the wine has cleared before fortifying it? Also, when should I add camden tablets to kill the yeast and cacium carbonate to help the sediment settle? Thanks!
Never mind the cacium carbonate question, I had it confused with a different chemical (I only need calcium carbonate if I need to adjust the acidity).
Dear Mr. Winemaker, I am currently fermenting 5 gallons of muscadine wine (1.5 gallons crushed muscadines, 10 pounds sugar, 3 gallons water). It's bubbly like crazy (its been one week so far). Being a novice, I made a few missteps: for my five gallons, I used 3 packets of bread yeast. You say bread yeast is not ideal, but does it make the wine bad for storing for more than a few months, even with camden tablets? Also, is it bad to have too much yeast? Thank you so much!
Check the acid level of the juice....you may need some acid blend.
46spine 2 months ago
Good yeast plus sugar produce alcohol...
46spine 2 months ago
People always ask about bread yeast....you can use it,but it will not produce a strong alcohol level...the yeast will die at 8% alcohol.
46spine 2 months ago
Rack your wine every 15 days.
46spine 3 months ago
Pure grape juice is the real way to make good wine.....
46spine 6 months ago
Rack every 15 days until clear....then wash bottles and corks....prepare to bottle the wine...let bottles stand vertical for the first five days..then lay in a horizontal position turning once a week to keep the corks wet...
46spine 6 months ago
Rack your wine after 5 days and after the first 15 days...
46spine 6 months ago
Grapejuice in the bottle is one way to produce wine......just add the proper amount of sugar to the juice...plus check the PH of the juice..
46spine 6 months ago
The sugar content of the grape plus the acid content are very critical in making great wine!
46spine 6 months ago
Boil the juice for 5 minutes.......then add your sugar...let it cool...then add the yeast.
46spine 6 months ago
Racking is very important in winemaking.....discard the sediment....
46spine 7 months ago
Always check the acid content of your must......you can add acid blend to bring it up to the proper level.....this is important in winemaking..
46spine 7 months ago
If you have 25%, you have 25%. Lol. I love you Tony. Good job Sir.
BALDMAXXX 11 months ago
@BALDMAXXX LOLOL...Thank you......Tony the winemaker.
vallo3838 11 months ago
@vallo3838 Sugar content of the grape will determine the amount of ethanol alcohol that the wine will finish at.
46spine 8 months ago
Watch my new video...The winemaker answers questions.
vallo3838 11 months ago
how can you make wine sweeter at the start of the wine making process rather than using a conditioner? And how do you tell hust how sweet its going to be? Thanks for all your help.
Thanks: Wine Newby
11091984bishop 1 year ago
@11091984bishop ...This is the winemaker..just add over 24 percent sugar at the primary fermentation period and you will get a sweeter wine because the standard wine yeast will only produce up to about 13 percent alcohol.....
vallo3838 1 year ago
@vallo3838 just take a hydrometer reading at the start and the finish...
vallo3838 1 year ago
Hey Tony! I want to make 2 gallons of wine from frozen concentrate. I wish to make a sweeter less dry wine.. I picked up a 5 gallon food grade bucket with drilled lid for primary. several 1 gallon glass as a secondary, plus two drilled stoppers and 2 airlocks. 50 camben tabs, 2 oz of potassium meta, triple scale hydrometer. montrachet yeast. So, how many cans of frozen juice, water, what percent suger to start? Thanks
chachi44089 1 year ago
@chachi44089 Yes,this is Tony and i have a few ways that you can make it...this is one of my formulation methods..4-cans frozen concentrate...1-1/2 gallons of water...2-1/2 pounds granulated sugar..1-1/2 teaspoons of acid blend and 1 packet of Montrachet wine yeast...dissolve sugar and concenntrate in a pan with about one quart of water...then pour into primary bucket and add balance of water plus all other ingredients except yeast..let this sit for 3 hours then add yeast...
vallo3838 1 year ago
@vallo3838 after you add the yeast let sit for five to 7 days then siphon into airlocked containers...let sit for 14 days then siphon into clean bottles again and let sit another 14 days...rack until clear....Tony the winemaker..
vallo3838 1 year ago
@vallo3838 Also,it is best to use distilled water if you are living in an area that has flourides and chlorinated water or well water...any questions feel free to ask me.It is impossible to type everything on this page...Tony the winemaker.
vallo3838 1 year ago
I have another question..I will soon be making wine from Welches grape juice as my first attempt. My wife and I do not care for dry wines. What yeast do you recommend, and sugar amount for a sweeter, less dry wine. When I went to order my yeast I found out there are a dozen different kinds..lol... I did order a triple scale hydrometer, airlock and drilled plug. Also, is frozen concentrate as good to use as the bottled juice? Thanks for the very informative vidios!
chachi44089 1 year ago
@chachi44089 Yes,you can use frozen concentrate.....use Montrachet yeast for great results of your wine...let me know how many gallons you will make from the frozen concentrate and i will tell you how much sugar to use for a sweeter less dry wine........The Winemaker.
vallo3838 1 year ago
Thanks for the info Winemaker! I have a question. I wish to bottle and keep the wine I make. Will the cambden tablets or the potassium metabisulfate preserve the wine once bottled and keep it from spoiling? If not, what is addad before its bottled to preserve it? Thanks again.
chachi44089 1 year ago
@chachi44089 Yes,camden tablets will preserve the wine plus stop unwanted fermentation in the bottle.If you bottle your own wine always leave the bottles in a vertical upright position for at least five days...after five days lay the bottles in the horizontal wine storage position.....I hope that my answer has helped you......Tony the winemaker.
vallo3838 1 year ago
thank you so much! wine maker! like how many grams is one packet? cause i bought a bag 300grams of bakers yeast ( red Star) usually what percent of alcohol is created with a bakers yeast? thanks !
keahkintana 1 year ago
@keahkintana -This is the winemaker speaking....One packet of wine yeast contains 5 grams of yeast and is good for five gallons of wine....five grams is about one level teaspoon of yeast....Bakers yeast will tolerate about 8 percent to 9 percent alcohol and i do not reccomend this type of yeast for making wine.
vallo3838 1 year ago
thank you wine maker! will too much yeast produce to much acid as well?
keahkintana 1 year ago
@keahkintana No it will not produce any more acid but it will take you longer to clear the wine....use one packet of yeast for five to six gallons of wine.
vallo3838 1 year ago
hello winemaker how do i avoid the production of acid
keahkintana 1 year ago
@keahkintana Keep everything clean for a starter.
vallo3838 1 year ago
Hello Wine Maker! just want to ask about acidity how do I manage things like this Thank you!
keahkintana 1 year ago
@keahkintana You would need a test kit to get the actual acidic level of your juice...
vallo3838 1 year ago
I got interested in watching and listening on your video. unfortunately all of the materials that you mentioned are not available here in the philippines or hard to find.can you teach me how to do it with other materials?keahkintana@gmail.com thank you so much wine maker
keahkintana 1 year ago
@keahkintana Thank you for watching all my videos on youtube....I have several videos so watch them all and you will see the proper way to make wine..
vallo3838 1 year ago
The batch i made was from grape juice and apple i got totaly wasted on that and i used one packedge of backers yest per gallon and got torr up in only 7 days lol giggity i'll make a video on that lol..
jasonmildward34 1 year ago
@jasonmildward34 LOLOL
vallo3838 1 year ago
After each racking, there is increasingly less wine in the carboy, which means more air. Will this oxidize or otherwise impact the wine?
MrSunnyday10 1 year ago
@MrSunnyday10 This is the winemaker speaking-you can top off with wine or juice of equal strength.
vallo3838 1 year ago
@vallo3838 this is the winemaker speaking..You can also fortify your juice with brandy and use it to top off your carboy after racking.
vallo3838 1 year ago
Thank you, I was under the impression that adding sugar in the start was for increasing the alcohol content and adding at the end just before bottling for sweetness. What is your thought about using corn sugar instead of regular cane sugar?
Cecil4War 1 year ago
@Cecil4War Always rember that alcohol strength and sweetness are two different subjects...You can only ferment alcohol up to the tolerance of your yeast..If your yeast dies at 14% alcohol then it does not matter how much sugar you have from the start because you will only reach 14% alcohol and the remaining sugar will give you a sweeter wine.You can use corn sugar.
vallo3838 1 year ago
@Cecil4War You can add sugar in the end but if you do that you will have to let it sit with the air lock to make sure that your yeast does not reactivate.You must make sure that the yeast is dead.
vallo3838 1 year ago
how would i know if the yeasts are all dead?
keahkintana 1 year ago
@keahkintana Yeast has a tendency to die after a fermentation reaches 12 to 14 percent alcohol content..Usually a yeast will terminate after approximately 14 days...At this point in time you should let the new wine clear...After the wine clears and you perform several rackings then you can bottle the new wine....
vallo3838 1 year ago
Do you like the plastic Carboy or the glass and why?
Cecil4War 1 year ago
@Cecil4War You can use plastic at the start of fermentation,but glass is the best.Plastic has a tendency to impart a different taste to the wine after a period of time.Use Glass.
vallo3838 1 year ago
What type of sugar should a person use to add a sweeter taste to the wine, and when should it be used?
Cecil4War 1 year ago
@Cecil4War Regular table sugar can be used. If you want a sweeter wine then you should add the sugar at fermentation time. The yeast that you use and the amount of sugar at the start will determine the sweetness of the wine.
vallo3838 1 year ago
This is the winemaker speaking,it will take 15 to 20 pounds of wine grapes to make one gallon of wine.Some wine grapes will produce a 10 to 12 % alcohol wine.
vallo3838 1 year ago
@vallo3838
Thanks a lot Mr. Winemaker, I have watched all your videos, and started to make grape wine accordingly, the natural yeast in the skins seems to work fine, after 4 days in the fermentation bucket, it smells alcohol - thanks again
halayman 1 year ago
@vallo3838
Thanks, I used 33 kg of grapes( 70 pounds) to produce 20 liters of wine (5 gallons) - I also added 4kg (8 pounds) of sugar to bring the sugar content into 25% since the grapes only contain 15% sugar
halayman 1 year ago
@halayman Please let me know how it taste at the finish.
vallo3838 1 year ago
I live in a country where it's impossible to obtain wine yeast. If I keep the red grapes skin in primary fermentation and rely on the natural yeast found in the skins , Will i get a 15% desired alcohol level in the wine? can I count on bread yeast to get 8% alcohol, then the natural skin yeast will continue the job and hopefully get me to 15% alcohol?
halayman 1 year ago
@halayman The alcohol strength depends on the sugar content of the grapes that you use. Most grapes will produce about 10 to 12% alcohol.The natural yeast on the skin will ferment the juice but you would have to know the sugar content. Also you can add sugar to make it stronger alcohol.
vallo3838 1 year ago
This is the winemaker-Feel free to ask any question on winemaking.
vallo3838 1 year ago
what would you suggest to use for people who are allergic to sulphites?
do you know what they used in the past?
androshi 1 year ago
@androshi Sulfites are natural on grape skins and it is a commercial process to eliminate them. The old way of makinf wine had less sulfites because they just used the natural grape plus the wild yeast that was on the skin. This wine had less sulfite but also less of a shelf life.
vallo3838 1 year ago
good stuff. Thank you for video
verticalgambit 1 year ago
ok -well im on the clarifying stage right now. all the yeast is dead because the balloon is deflated. i didnt have a bung. i used egg whites for my wine to clarify. it did a real good job. my concern is this-if i used egg whites in the wine, will it make my wine poisonous? how long could i keep egg whites in wine before it turns? the egg whites in the wine wasnt refridgerated.
androshi 1 year ago
@androshi Egg whites will not poison your wine! Once everything is settled then rack the wine with the siphon tube off the base.....discard the sediment.
vallo3838 1 year ago
Q- when degassing the wine,how do you know your done?
Q-how did they add sulphites in their wines hundreds of years ago ? is there anything more natural to kill off the yeast?
Q-cant i just boil the wine for 2 minutes to kill off the yeast?
Q-how can i turn my wine into a nice brandy?
androshi 1 year ago
@androshi Sulfites are natural on the grape skin ,today we add sulfites for preserving the wine.You can not double ferment because the yeast will die off in the alcohol. If you boil the wine after it is finished you will boil away the alcohol.
vallo3838 1 year ago
hi i would like to ask you some questions.
Q-can we double ferment the wine by adding more sugar to the ferment after the fermentation process?
Q-where can i buy bentonite in my neighborhood?i cant order it online
Q-when clearing the wine should i use bentonite plus egg white?
Q-using egg white's-how do we make this?i read its egg white,pinch of salt and water. then what?
Q-i have real isingglass,how can i use this? will it leave a taste in the wine?
androshi 1 year ago
thanks ,,can i use natural yeast(home made yeast) to make wine ?
johnhyater 1 year ago
@johnhyater Any yeast will produce alcohol,but most bread yeast will not tolerate an alcohol level over 8 percent.
vallo3838 1 year ago
where can i find wine yeast, I only got dry yeast in the market ,in my country.
johnhyater 1 year ago
@johnhyater you can order the yeast on ebay or online.
vallo3838 1 year ago
This is the winemaker speaking-when making wine be patient and let the wine finish in the primary stage.,then tranfer into the secondary period.Racking will clear the wine. Be patient and the wine will be perfect.vallo3838
vallo3838 1 year ago
Hey Ive been looking to start making my own wine do u know where I can get all the tools o need pretty cheap I am after all a cheap polock
will1271977 2 years ago
will1271977-go no ebay.
vallo3838 2 years ago
Tony, great videos. I have a hydrometer that measures proof and tralle but not gravity. What is tralle? thanks
rocky2379 2 years ago
rocky2379 that hydrometer is used for distilled alcohol only.
vallo3838 2 years ago
rocky2379 tralle is the name of a scale of measurment in science.
vallo3838 2 years ago
rocky2379 the hydrometer measures alcohol strength. Tralle is the scientific name of the hydrometer.
vallo3838 2 years ago
Tony, when sweetening the wine before bottling can you add the sugar directly to the wine or should in be dissolved in water? And how long should you wait after adding bentonite before you bottle?
rocky2379 2 years ago
rocky2379 dissolve the sugar first and with bentonite you need at least two racks before bottling.
vallo3838 2 years ago
Tony, I made wine from juice in the past but want to try making some with grapes. How much grapes and sugar do you recommend I use for 5 gallons? Also, I have some wine about 2 weeks into secondary fermentation. Its pretty cloudy. Shoud I put bentonite now or wait a few more weeks?
rocky2379 2 years ago
rocky2379 when making wine from real grapes you need 12 to 15 pounds of grapes per gallon. Check the sugar content of the squeezed juice with your hydrometer. The bentonite is used after the fermentation stops in the secondary.
vallo3838 2 years ago
Tony, I just racked my wine out of the 14 day secondary ferment and I find that the wine had a not so pleasant odor/taste, almost like the aftertaste of vomit. I didn't know if this was because of the dead yeast and if this was normal or if you have ever experienced this before?? I follow all the proper sterilization steps, so I know it's not that. Also, after the next 14 days, is it okay to add the campden tablets and benonite at once and leave for an additional 2 weeks?thanks, Cody
factor6962003 2 years ago
i have tried to post. I am not to great at this.
MrWINESLINGER 2 years ago
Thanks Tony, No, I'm not ready to bottle yet. I had to work today, so I will be racking my batch tomorrow evening. Tomorrow will be the 6th day of primary fermentation. After racking tomorrow, I will leave for another 14 days. I'll make a decision on whether I'll use the betonite when I rack again for the last 14 days. I'll keep you updated.
factor6962003 2 years ago
factor6982003-that is exactly the way to do it.Good wine is fine.Tony.
vallo3838 2 years ago
Tony, I also wanted to know if you use bentonite in the last couple of days to clear your wine. I purchased some bentonite with my last order of equipment. Just wanted to know your thoughts on it. Don't want to mess up my batch before bottling. Thanks again, Cody
factor6962003 2 years ago
factor6962003-Bentonite is used after the first 20 days of fermentation to clear the wine.You are telling me that you are ready to bottle the wine.If you are ready to bottle the wine then that is not the time to use bentonite.If you do use it then let the wine sit for another 20 days and then rack the wine and if it is clear at this time then bottle it.
vallo3838 2 years ago
Tony, I wanted to ask you your opinion on sweetening the wine before bottling if in the case I had too. Once my batch would be done with a gravity reading of about 1.000 or .990, which is better to use, regular sugar or artificial sugar. I have read not to use regular sugar due to the possible of re-fermentation. I don't agree with this because if my gravity reading is right, then the fermentation should be complete and also adding campden tablets should stop unwanted fermentation.
factor6962003 2 years ago
factor6962003-use regular sugar by heating on the stove to dissolve it first.Let it cool to room tempurature then add it to the wine.If you used campden tabs,you will be okay.
vallo3838 2 years ago
I'm currently eating supper and waiting for the juice temp. to drop to about 70/80 degrees so I can add the wine yeast.
factor6962003 2 years ago
Thanks Tony, I just finished making my first batch. I did a 4 gallon batch but followed your ratio. I ended up using 8-64 oz bottles of welch's grape juice and 70.4 oz of sugar. Does this sound about right? I was unable to use my hdrometer because when I received my shipment from UPS the meter was crack in half. I called customer service right away and left them a nice little message ;-)
factor6962003 2 years ago
factor6962003-use about 16 ounces of sugar per gallon.This will give you about 13 to 14 percent alcohol.
vallo3838 2 years ago
Tony, I've been reading different forums and a lot of recipes call for peptic enzyme and a acid blend. Would you be able to explain exactly what these chemicals are used for? and if you've even used them? because I still plan on following your original recipe. Thanks, Cody
factor6962003 2 years ago
factor6962003-Pectin enzyme is normally used when you are making wine from crushed fruit pulp other then grapes.This is to break down the gel mass of the pulp and to eliminate the haze of the gel that is hard to clear.Acidblend is used to add acid to a juice that is below the normal.65 acid level.
vallo3838 2 years ago
factor6962003-also,when you are making wine from store bottled juice,you do not need pectin enzyme or acid blend.You can get involved in an area of winemaking that is not important unless you are using fresh fruit such as blueberries,strawberries,ect,.
vallo3838 2 years ago
Thanks Tony, I'm from south louisiana(about an hr. south of new orleans) and as far back as I can remember, my relatives have been making fruit wines for decades. I love drinking wine/beer with all our great foods down here. That's why I would like to start up this new hobbie. Thanks again, Cody, p.s.-keep up the great vids!
factor6962003 2 years ago
Thanks for the info Tony, I will be using your recipe for my wine batch. I was wondering about your recipe, do you find that the end product is sweet enough for your taste, and if not what would you do to adjust it before bottling?
factor6962003 2 years ago
factor6962003-the wine is sweet enough but if you want a sweeter wine you can start with a higher sugar percentage.The yeast will only produce about 14 percent alcohol and the wine will be sweet.
vallo3838 2 years ago
Tony, I have a question on the wine yeast. I will be ordering the wine yeast from online, but I was wondering how many packs to order? Because considering that 1 pack makes up to 5 gal., I don't want to order too many due to aging. Also, do you know how long the wine yeast(considering it's still good at time of purchase) last unused?
factor6962003 2 years ago
Usually the yeast last for at least two years from the date it was packed.
vallo3838 2 years ago
Tony, I was wondering if I could use clorox for all my sterilization needs(1 cap clorox to 1 gallon water?). This would include even sterilizing the wine bottles at bottling, with rinsing with water after using clorox mixture of course. I was also wondering if I use 1 campden tablet per gallon of wine at the secondary stage, if this would be sufficeint enough without having to rinse the individual wine bottles with clorox for bottling.
factor6962003 2 years ago
Yes,2-3 tablespoons per gallon on the bleach.Rinse thouroughly.Always wash your bottles and your corks.
vallo3838 2 years ago
ok Tony thanks.....good video
Yawny2152 2 years ago
Yawny2152,thank you for watching my video. In my video i try to teach and be informative to everyone watching.Ask any question i will answer it. I have many years in the winemaking hobby of mine My knowledge will always be shared with all..
vallo3838 2 years ago
good video Tony. just going back to the 24% suger. ive just bought a Hydrometre and im just wondering if im using it right. is that about 1.090 - 1.100?
Yawny2152 2 years ago
Yawny2152-you are correct with 1.090 to 1.100. This will put you into the 24 % sugar content that you are looking for in the primary start ferment period.Then after 14 days you take another reading and determine the amount of alcohol that it is producing.Tony.
vallo3838 2 years ago
Wine Maker: Can you use canned fruits{peaches,pears,apricots}? If so,How much sugar do you need? Can you increase your alcohol content? Must you use distilled water?
mudduckz71 2 years ago
mudduckz71-this is the winemaker=never use distilled water. and yes,you can use canned fruits. t he sugar content of the canned fruit will determine the sugar that you add to the mix.You can increase alcohol strength.vallo3838
vallo3838 2 years ago
mudduckz71-this is the winemaker speaking-you can increase alcohol by natual fermentation or by fortification with brandy as the end result.vallo3838
vallo3838 2 years ago
Thank you Wine Maker. I will get busy planting. I'm sure I'll have questions at Harvest. Salute!
dvdfrnzwbr 2 years ago
dvdfrnzwbr..this is the winemaker speaking--any problem let me know.vallo3838
vallo3838 2 years ago
Wine maker, can these grapes also be used to make fruit juice from for my kids? Or will I need other style grapes for that purpose. Do you get drinkable grape juice just from pressing the grapes and canning the liquid in a jar? Or is there a recipe and steps to follow for grape juice as well?
dvdfrnzwbr 2 years ago
dvdfrnzwbr..this is the winemaker.Yes,the best grape for grape juice is the concord grape.Wash grapes in a collender and pull from stems and cook on medium heat for 15 minutes.This will actually kill all bacteria and pasturize the juice.Sift out all the sediment and let it settle for at least 1 hours and strain again.Keep in the refrigerator.This is excellent.vallo3838
vallo3838 2 years ago
Wine Maker, Yes I am aware of the wine kits. I would like to avoid them because I've had dissipointing experiences with the taste and quality of beer kits and now make my beer from grain. I live in Northern Ohio near Cleveland. I don't drink a lot of wine but just want the experience from making it from scratch and pure. I prefer fruitier sweet wine than dry. Know of any good red or white grapes for my reigon?
dvdfrnzwbr 2 years ago
dvdfrnzwbr..this is the winemaker.The best grapes for your area would be the Concord that is very easy too grow and the Cawtaba grape.Thank you for watching the videos and asking questions.vallo3838
vallo3838 2 years ago
Winemaker, I am starting out a new adventure to make wine from grapes. Can you suggest a good red, and white wine grape to plant and grow in my back yard. I have simple traditional tastes. Also, how many gallons of juice will the grapes from one vine produce? Thank you.
dvdfrnzwbr 2 years ago
dvdfrnzwbr this is the winemaker.You need approximately 12 to 14 pounds of grapes per gallon of wine...so if the vine produced 100 pounds of grapes you could mathematically make 8 to 10 gallons of wine..vallo3838
vallo3838 2 years ago
dvdfrnzwbr this is the winemaker,it is easier too buy a wine kit that contains regular grape juice.Vines take care and proper pruning too produce a good quality grape.what state do you live in?vallo3838
vallo3838 2 years ago
Winemaker, Can grocery store grapes be used to make wine? Or are grapes grown from a backyard garden prefered?
dvdfrnzwbr 2 years ago
dvdfrnzwbr-this is the winemaker.The
grapes at the store are not good for producing wine.These grapes are for
eating only and they do not contain
enough sugar content and juice for the
production of wine and alcohol content.
vallo3838 2 years ago
This is the winemaker speaking.Also the
grapes grown in yard vines is good for
winemaking.They are usually concord
grapes that have high sugar content.
vallo3838 2 years ago
Hello there how are you.I decided to try the experiment with regular juice,table sugar and Bakers yeast. After fermenting for two weeks I strained into a jug,cleaned and sanitized the original jug it was in and put it back. However i took a small sample and it was quite sour. What can I do to fix this problem. And also what do know about the possibilities of the mix turning into ethanol instead of alcohol. I have heard that may be possible. Thank very much for your info.
jakeanddar 2 years ago
This is the winemaker speaking.Firsr
let me tell you that you should not use bakers yeast.This will only produce 8 %
alcohol.And also let me tell you that what
you are producing is ethanol alcohol.
Thank you for watching.vallo3838
vallo3838 2 years ago
jakeanddar-this is the winemaker.Let me
also tell you that when fermenting wine
you are producig both Methanol and also
Ethanol alcohol.The end result being wine
with approximately 10 to 14%alcolhol
content.I hope that this answer is what
you are looking for.Also do not use any
bread yeast.vallo3838
vallo3838 2 years ago
Do you need potassium sorbate before bottling or can you use the potassium metabisulphite?
SubZeroCobra 3 years ago
subzerocobra-this is the winemaker.
Use potassium metabisulphite.vallo3838
vallo3838 3 years ago
Thanks for the information, I'm just beginning this hobby. For my very first attempt, I tried a recipe that I've seen online for sugar wine, which is just 4 cups of sugar, a packet of bread yeast, and water in a plastic gallon jug. (I'm guessing you've seen that recipe) I'll get into more complicated recipes as I go, but I thought I'd at least give that simple one a shot. What do you think of that recipe?
bearo657 3 years ago
bearo657=this is the winemaker.Yes
you can make alcohol water wine like
you are doing/This is a great way to get the feel of fermenting and fine wine.
vallo3838 3 years ago
Winemaker, have you ever made wine using tinned/canned fruit? If you have what was the results like, I'm making some now
drunkfux1 3 years ago
drunkfux1-this is the winemaker speaking
No i have never made wine from can
fruit.Let me know how it is.
vallo3838 3 years ago
Where do you buy the wine yeast?
gsierra954rr 3 years ago
any beer and wine kit supply store or on line.
vallo3838 3 years ago
Mr Winemaker - my local homebrew store sells Sodium Metabisulphite (I copied this from the invoice so I know its right). Has this anything to do with Potassium Metabisulphite? I can't get this.
jiffcat 3 years ago
jiffcat-this is the winemaker speaking.
Sodium metabisulfite or potassium metabisulfite are the primary that are used
to preserve wine.They are both the same as
preservatives in wine.
vallo3838 3 years ago
thank you, my first batch is underway as per your instructions and it is fizzing away just like you said it would. The Sodium Metabisulphite seems to have caused a rash on my wrist and my hands look very red. Rubber Gloves from now on.
jiffcat 3 years ago
Could you shed some light on potassium sorbate that is used in juices as a preservative. Will Red Star champagne yeast still thrive in the presence of this preservative in the juice?
MetallicMoment 3 years ago
MetallicMoment-this is the winemaker speaking.
Potassium sorbate is used in the preserving
of wine and juices by killing bacteria and
stopping the growth of mold thus extending
the shelf life of the product.Yeast will not
thrive in this juice or wine.
vallo3838 3 years ago
Hi Mr. Winemaker, I have been trying to make a pear wine. Two bottles turned out with no problems so far, but the third bottle has a jelly like film on the top with white specks in it. What is this? Can I still use the wine or is it harmful?
LarsonGirl4 3 years ago
LarsonGirl4-this is the winemaker speaking.
Filter the batch and add one campden tablet
per gallon and waterseal.Let sit for 48 hours.
Rack wine after 48 hours.This should cure the wine.
vallo3838 3 years ago
Mr Winemaker, do I need to stir the must during the first 3 - 5 days of initial fermentation before transferring to the carboy/airlock system?
scienc30 3 years ago
Do I need to transfer the wine to another container after the 3 - 5 days or can I simply water seal the same container after 3 - 5 days and wait 14 days before transferring?
scienc30 3 years ago
Another question Mr Winemaker, when transferring into the secondary container, should the wine fill the container with no air space?
scienc30 3 years ago
scienc30-this is the winemaker speaking.Leave
the wine at least one inch below the base
of the airlock.vallo3838
vallo3838 3 years ago
scienc30-this is the winemaker speaking.
Transfer after the five day period.The reason
for this is that the LEES or dead sediment
can impart a bad taste in the wine if left.
Racking is not only for clearing but for
taste quality also.vallo3838
vallo3838 3 years ago
scienc30=this is the winemaker speaking.
When making wine from store juice it is does
not need stirring.When using fresh crushed
grapes you should stir the must.vallo3838
vallo3838 3 years ago
Thank you very much Mr Winemaker, this is really cool, after 1 1/2 full days from starting the batch, I can't believe how vigorously it is bubbling. Now I see why you say don't worry about water sealing it for the initial fermentation, there is nothing but outward pressure at this point.
scienc30 3 years ago
scienc30-this is the winemaker speaking.
Ask any question-it will be answered.vallo38
vallo3838 3 years ago
This has been flagged as spam show
scienc30-this is the winemaker speaking.
When making wine from store juice it does not
require stirring.When making wine from fresh
crushed grapes stirring is required.vallo38
vallo3838 3 years ago
Thanks tony, i'm pretty new to winemaking myself, these videos, and others on youtube have been a great help
drunkfux1 3 years ago
drunkfux1-any problem let me know.Thank you
for comment.vallo3838
vallo3838 3 years ago
Thank you again Mr Winemaker keep up the good work.
kush218 3 years ago
Mr Winemaker Im fairly new at making wine and I was just wondering why my wine turns out cloudy. After a few days the top part of my wine is more clear then the bottem. Can u reccomend a good process to remove the sediment on the bottem? I heard you mention syphing the top part off in one of your videos how do you do that?
kush218 3 years ago
kush218-this is the winemaker-always siphon
and leave siphon hose one inch from base.Discard sediment.Starting siphon action
is easy.Just fill hose with water and hold thumb on one end then drop other end into
bottle leaving it one inch from base.
Release your thumb and let run into new
carboy.Discard sediment.
vallo3838 3 years ago
kush218-this is the winemaker-also remember
that the carboy with the wine has to be
higher then the receiving carboy in order
for the siphon to work properly.
vallo3838 3 years ago
.-this is the winemaker-also remember that it takes at least 28 to 38 days to clear
wine.You have to rack the wine every 14 days
vallo3838 3 years ago
feanor06-this is the winemaker.The question you have to ask is it worth investing in
all this brandy for this batch of 8 percent
wine.Let me know what you decide.60 ounces
of brandy will raise 3 gallons of 8 percent
wine to 13 percent alcohol.vallo3838
vallo3838 3 years ago
Thank you so much! Your help and experience has helped me discover the joy of wine making! I will let you know how it all turns out once cleared and fortified. Thanks again!
feanor06 3 years ago
feanor06=anytime you need me for information
on the methodology of winemaking i will always
be of assistance.Good luck on the wine.
Friend and winemaker.vallo3838
vallo3838 3 years ago
Dear Winemaker, I have racked my wine after letting it settle for about two weeks. It is still cloudy and when I tap the carboy, little clouds start swirling in the wine, so it is obviously not settling out. It is somewhat clear, but not pure. Anyway, it was done with bread yeast, so I don`t expect perfection. So, It is about 3 gallons after all my racking. Should I add water after racking to replace the gunky sediment? Also, what type of brandi do you recomend for fortifying muscadine wine?
feanor06 3 years ago
feanor06,this is the winemaker. do not add
water.Rack a few times and it will clear on
its own.Use a 40 percent alcohol brandy that
is 80 proof.Let me know the finish alcohol
strength of the wine and i will tell you the
correct amount of brandy to add.vallo3838
vallo3838 3 years ago
feanor06 let me know the alcohol content after
the wine is clear and before you add brandy.
I have a formula that i use for adding the
brandy.Let me know.vallo3838
vallo3838 3 years ago
I expect the alcohol level to be around 7.5 to 8%. So that I'll start shopping around for the best brandy to use today since there are a lot of options in my town. What is the formula for calculating the brandy to wine ration? It should be pretty close to 3 gallons.
feanor06 3 years ago
feanor06 this is the winemaker-do not buy an
expensive brandy,the cost is to much.
Tell me how strong you want the 8%wine to be.
Every degree of increase requires 4 ounces of
80 proof brandy per gallon.vallo3838
vallo3838 3 years ago
feanor06-this is the winemaker,as i stated
above to raise the alcohol level from 8 %
to 9 % requires four ounces of 80 proof brandy
per gallon.
vallo3838 3 years ago
feanor06=read my comments on adding brandy.
I hope you understand it.Four ounces of 80
proof brandy added to one gallon of 8 percent
wine will change it to 9 percent wine.So to
change it to 10 percent you need eight ounces
per gallon.Let me know if you understand.
vallo3838 3 years ago
OK I think I get it: so if I add (60 ounces of 40% brandy) to (3 gallons of 8% wine) I will reach (13% wine) which is a healthy alcohol level for a wine, correct? I'll say it again like this to make sure I have it right: to raise 3 gallons of 8% wine by 5% alcohol, I say 3(gallons) times 5(% increase) times 4 (ounces of 40% brandy) equals (3X5X4) 60 total ounces of brandy, which is about half a gallon of brandy.
feanor06 3 years ago
feanor06=that is correct.You would need 60
ounces of brandy to get 13 percent alcohol.
for three gallons of eight percent wine.
vallo3838 3 years ago
Dear Winemaker, thanks for your help. I did add some calcium carbonate to my muscadine wine because it was too acidic, but it is perfect now. While it is setting up to clarify, I decided to make mead. One gallon of water, 3 pounds honey, and some aromatics. I used Montrachet yeast and yeast nutrient. Should I add pectic enzyme to help clarify mead, or do I not need any clarifying agent for mead (since there is no fruit involved)? Thanks!
feanor06 3 years ago
feanor06-do not add pectin enzyme.You can
add 3 teaspoons acid blend.vallo3838
vallo3838 3 years ago
feanor06-this is the winemaker.Let the mead
clear on its own.Montrachet is a great wine
yeast.Mead is good,i made it a few times.
I usually start by adding one campden tablet
and letting it sit for 24 hours.After 24 hours
i add my yeast.
vallo3838 3 years ago
Dear Winemaker, my wine has almost finished fermenting, and the sediment has settled out. I racked from my carboy to an empty carboy and tossed out about a gallon of sediment-filled must. My potential alcohol is 7.8%, just as you said I would get with bread yeast. Should I wait until the wine has cleared before fortifying it? Also, when should I add camden tablets to kill the yeast and cacium carbonate to help the sediment settle? Thanks!
feanor06 3 years ago
Never mind the cacium carbonate question, I had it confused with a different chemical (I only need calcium carbonate if I need to adjust the acidity).
feanor06 3 years ago
feanor06=add the campden tablets now and let
the wine clear on its own with a few rackings.
Then you can fortify the wine.
vallo3838 3 years ago
feanor06-you can use Bentonite for clearing
the wine.Calcium carbonate is used for the
acid adjustment of the PH.
vallo3838 3 years ago
feanor06-this is the winemaker.Any time you
need help feel free to ask the winemaker.
Enjoy your wine and let me know if you need
help with the fortification amount of alcohol
too use.Remember,use Brandy for fortifying.
vallo3838 3 years ago
Dear Mr. Winemaker, I am currently fermenting 5 gallons of muscadine wine (1.5 gallons crushed muscadines, 10 pounds sugar, 3 gallons water). It's bubbly like crazy (its been one week so far). Being a novice, I made a few missteps: for my five gallons, I used 3 packets of bread yeast. You say bread yeast is not ideal, but does it make the wine bad for storing for more than a few months, even with camden tablets? Also, is it bad to have too much yeast? Thank you so much!
feanor06 3 years ago
feanor06-this is the winemaker.Like i say in
my video,you can use bread yeast but i do not
reccomend it because it has a tendency to die
after 8%alcohol content.If you have a hydrometer test the finish for alcohol content
You can fortify the wine if it is weak.vallo38
vallo3838 3 years ago