Good video, but if your making wine out of whole grapes thats where you leave it uncovered or at least with sirran wrap so flies and other things wont get to it
I'm on my third batch. My first time i tried this the wine ended up tasting fantastic and the second batch wasn't as good but still better than alot of the cheap wines you'll find at stores. Proper yeast is worth it if you can find it and sanitation is a MUST. Now i'm making a dif. batch with frozen fruit punch from concentrate as an experiment.
@rocker4u123 Thank you! The beauty of this method of making wine is that you can make it in very small batches. That helps to keep the cost down. This is a very affordable way to enjoy wine, no?
@egyptianpriest amen and you can't beat the fun of it; nothing beats the process of fermenting it, racking it, bottling it, clearing it up and in the end the product tasting pretty decent for the $6 bucks you invested to yield a gallon of good wine. After your first batch it can almost become an addiction. Soon i want to try and distill my wine as an experiement. Do you have any favorites or blends of juice that have yielded great tastes? i'm trying a fruit punch blend. great video btw.
Great video. I have seen several methods I think I like this one best. One question: is it necessary to kill the yeast fermentation after you reach your target content? Or will it fade after 12%?
@beEasy2011 Yeast dies when the alcohol content of the wine reaches 12 percent. Some special strains of yeast allow wine to reach 18 percent. You can order them from Canada.
watch my vid .. click on my channel.. just showing how brew is coming along and in later videos i will show ya'll how to do it without airlocks and wine yeast!!!
@ogoran Yeast will make wine up to about 12 percent alcohol, at which point the alcohol overpowers and kills the yeast. To make stronger wines, so called fortified wines, you must add distilled alcohol.
after the first uncoverd five day period, do you syphon all juice and silt, or will there be no sediment after five days to syphon?.only cause you talked about tossing sediment after three transfers(after 24 days) thanx wineman!!!!
@tobybaerman Discard sediment after 5 day period.......you always discard the sediment....you will have sediment after the first,second,and the 3rd racking period....always discard the sediment.
@SavageSanDiego You can google plum wine recipe"s....The problem with plums is that you need really ripe plums plus 1-1-2 pounds of sugar per gallon...
@happee1 Store the bottles in the horizontal position to prevent cork shrinking....plus store in a rooom that will maintain a temperatureof 55 to 65 degree fahrenheit..
Bread yeast will produce a wine of only 6 percent alcohol. Wine yeast will take it to 12 percent. They are similar, but one gives a greater alcohol yield. Always use wine yeast.
@earl13371 Bread yeast is a weak strain that will not produce a wine that is stronger then 8 percent alcohol...Wine yeast will produce from 11 to 18 percent a;cohol.
What i do not understand is why people want strong wine..Wine is supposed to be 10 to 14 percent alcohol....If you want anything stronger then drink vodka...
If you distill wine you get ethanol alcohol from it....You will no longer have wine..If you want a stronger wine you must fortify the wine with brandy to bring the alcohol level higher..
@happee1 The juice needs to be brought up to about 25% sugar to get the max benefit. Depending on what kind of yeast you use, all the yeast will be killed off by the alcohol when it reaches somewhere between 10 - 16% ABV. To get anything stronger than that, you'd have to distill it, which is highly illegal and very dangerous.
@scottohscott Distilling wine only removes the alcohol from the wine...It does not make wine stronger..Only fortifying the wine with brandy will increase the level of alcohol in your wine...you can use a yeast that will tolerate a stronger alcohol..
@46spine The purpose of distillation is to turn the alcohol to steam, then catch that steam as liquid consentrated alcohol. You're right that there are specialized yeasts that can ferment up to 20% or so, but you're not going to make hard whiskey from simple fermentation.
Ive made some kick ass beverage by accident. I forgot some grape juice in a cooler and it started hissing after a few weeks. I opened it and found some nice wine cooler with natural carbonation. Its that simple.The original juice had extra sugar I like my grape juice sweet. The hardest part about making home make wine is waiting for it.
Welches makes a "Black Cherry / Concord Grape" juice that is 100 % juice. No additives or preservatives. I am making a 3 gallon batch of Mead with it now, Its almost finished. I had a little taste, Its fantastic.
Squeezing the juice from grapes is the proper way to make wine....but if you choose to make it from regular drinking juice then you must check the sugar and the acid content of the juice..This is very important in good winemaking....If you decide to use the bottle juice from the supermarket boil it for 5 minutes to eliminate any sorbate in the juice.....add the proper amount of sugar plus acid blend plus good wine yeast.....
@captianusa You will need an acid test kit to determine the acid level that you now have.....then from that point you will calculate the amount that will be added to the mix.
@greenorange75 Grapejuice is the number one juice for winemaking...you can make wine from other store juice but you may have to add more sugar to the juice....it all depends on the sugar content of the juice that you purchase....you also have to check the acid level of the juice that you will be making your wine with..
If you use store grapejuice you will add approximately 15 ounces of sugar for every gallon of juice...This will make a finished wine of 12 to 13 percent alcohol content..
The strength of your alcohol percentage will depend on what your yeast will tolerate before it dies off....The strongest that you can ferment naturally is about 18 percent with special yeast...any strength greater then 18 percent alcohol must be done by fortification of the wine.
@DJSexLeopard You can purchase yeast on ebay or at a wine supply store in your area.....The type of yeast will depend on the alcohol level that you are trying to achive.....Montrachet is a great yeast......
I came here a couple days back to check out tips on wine making.. I already made my wine and its fermenting as I speak yet I still come back to this video because its so intriguing watching this video.. this man looks so efficient.. like hes in a race
My question to you Tony is after the first five days I transfer the wine into another container. Do I transfer the sediment also the first time or leave it behind. Thank You.
@dumb7890 As long as you leave the waterseal at the top it will probably be good...The problem with doing that is that the wine will have a bad taste 90 percent of the time..You should always rack your wine and discard the sediment at the bottom...Never let it sit for one year with all the dead yeast and the sediment..
@46spine I personally would never let wine sit for a year without racking it...why would you ever do that? It is so easy to transferinto a clean bottle....Never let it sit on the dead sediment for a year or even one month...I have been making wine for many years now......just rack your wine and stop taking short cuts that will not make great wine..
@hockeyhunter12 this is true, something about the aiy bacteria turns the wine into vinegar. i thought wine had to be in dark cellars but your right leaving the top uncover should be bad
@amax0692 In the primary fermentation period of winemaking you always leave the top of your bucket open..This is called the boiling point of fermentation.Just cover the top from dust with a piece of cloth.
Per gallon of juice - 2 lbs of clover honey & 1 oz of buckwheat honey. After 2 weeks of fermentation, rack in second container, add 1/2 camden tablet (crushed), 1/2 tsp sorbate, 6 oz of honey , 6 oz of juice. after 2 to 3 weeks it should be clear & ready to drink. The alcohol will be around 16%, The flavor will knock your socks off. This recipe also works well with Juicy juice "Strawberry / Banana"
Per gallon of juice - 2 lbs of clover honey & 1 oz of buckwheat honey. After 2 weeks of fermentation, rack in second container, add 1/2 camden tablet (crushed), 1/2 tsp sorbate, 6 oz of honey , 6 oz of juice. after 2 to 3 weeks it should be clear & ready to drink. The alcohol will be around 16%, The flavor will knock your socks off. This recipe also works well with Juicy juice "Strawberry / Banana"
good video Tony............I guess you could use almost any fruit juice for wine making......I see some guy on you tube, with a ty die shirt on, saying to use fresh organic fruit............seems like a mess.......I tried this, and is really messy.......I am now doing the same as you.....I ordered from a store online called Midwest.....you know if there is any other cheap sites for materials?
hey thanks;
Vito Longriano of the Bannana Boat dock, East Shore NJ......
@torchidman Vito,you can use any kind of juice,but real wine is made from grapes....what are you trying to buy..EBay has most of the products.....yeast,hydrometer,airlock.....tell me what you need.
I'm trying to make about 5 gallons of wine using Welch's grape juice. I was told to add 4 cups of sugar to the 5 gallons of the juice. It has been seven days and fermentation has already begun. Is it too late to add more sugar to the batch?
@TheBeltz if you are making 5 gallons of wine from grapejuice in the bottle you will need 75 ounces of sugar to produce a 12 to 13 percent alcohol wine...
@TheBeltz You can always add more sugar, but this will bring up your Alcohol % obviously. What kind of yeast are you using? What % alcohol are you trying to reach? What was your Specific gravity befor you pitched you yeast?
@Adol666 You can only produce alcohol up to the tolerance of your yeast....The maximum alcohol that you can ferment with the proper yeast is about 16 to 18 percent....it is impossible to ferment higher then 18% alcohol..you would have to fortify the wine for a higher alcohol level....
@Adol666 Red Star brand wine yeast. Around 12% is what I'm aiming for. Funny story about the specific gravity... I had an old friend brief me on wine making claiming he's done it many times, I bought all the essentials, including a hydrometer, and my friend completely neglected to tell me that I'm supposed to check the specific gravity before adding yeast. So... I couldn't tell you what I started with haha, thank you for responding
@TheBeltz You can still take a reading with your hydrometer after adding yeast..As long as you know your starting date you can calculate the starting sugar content...It is Mathematics:)
@46spine I'm unfamiliar with the mathematics involved, how does one calculate the starting sugar content using starting date? Do I also need to include in the formula the sugar I added after the yeast? ... I need some help lol
if you were to dilute the 2.5 gallons of grape juice with a little water say 3:1 juice to water? would that be a good ratio and would the final product taste more watery?
@horsefly4 Do not dilute your juice with water......you will lose the full flavor of the wine that you are trying to make.....you want as much of the juice as possible.....do not water it down...
Thanks for the reply, I'm in the process of trying this with home made lemonade and some wild yeast i made from raisins. so far so good but do you think the acid in the lemon might interfere with fermentation at some point?
@horsefly4 You need a test kit that will measure the acid level of your must...the acid level should run in the range of 0.65 to 0.75 for the best results....the PH level should run at a level of 3.0 to 3.7 .....i hope that this is of some help for you.
@horsefly4 ---In the primary fermentation period,the yeast is starting to multiply at a rapid rate....and if you choke off the air supply at the start,you will actually slow down fermentation and the multiplication factor of the yeast...leave the wine bucket open for the first 3 to 5 days...then you put the airlock...
@horsefly4 You never put the airlock at the start of primary fermentation...in the primary period most of the sugar is converted into ethanol alcohol and the vigorous production of yeast is at the boiling point of the must..at this time you are creating carbon dioxide that you want to release from the must.After 5 to 7 days most of the sugar is converted...at this time you airlock..so that you keep oxygen out of the must..preventing oxidation of the wine.
@horsefly4 Everyone has a different idea on making wine..i have been making wine for as long as i can remember...and i never put an airlock in the primary ferment period..At this time the yeast is in the multiplication cycyle and is producing co2 gas that will not allow oxygen into the must if it is left open..If you airlock at the start...you may get a smell in the must like rotten eggs..airlock after 5 to 7 days...
@tendercenterpakenham No,on the yeast you always use the same amount for winemaking....one packet is for one gallon up to five gallons.....the secret is in producing ethanol alcohol and you need one packet to accomplish the maximum....you did great.........the winemaker....watch my new video...
This is probably a stupid question, but I just want to be clear. I have the following parts: 5 gallon glass carboy, 6.8 lb. sugar (2 bags), 96 fl oz. grape juice (1 bottle), and 1 package champagne yeast. Am I to understand that if I want to fill the carboy and make 5 gallons of wine, I must have exactly 5 gallons of juice as well?
@fluentinsilence 5 gallons of anything is 5 gallons......if you only use 96 ounces of anything you will only make 96 ounces....if you want 5 gallons of wine,then you have to fill the starting open bucket with at least 5-1/2 to 6 gallons of juice to finish with at least 5 gallons of wine........ the winemaker will answer all your questions..
@vallo3838 Yeah, I knew it was a fairly stupid question but I kept getting tips from people on having it broken down to half-juice/half-water (which didn't make much sense to me, seeing as how this would seriously dilute the wine).
@fluentinsilence you can use half water and half juice but if you dilute it then the quality of the juice and the finised wine will notbe the best.........use as much juic as possible...you can add water but i would never put 50% water and 50% juice...you can do a ratio of 80% juice and 20% water...the winemaker.
Hey Mr. Winemaker! Chachi here..I did your method,and so far so great..I did two gallons. I accidentaly started with a sg. of 1.100, so its a bit strong. Right now its in secondary at .996 and doing great. I racked the secondary today to get rid of sediment, degass and add campden. I sampled it and its not bad. Will be much better when I add sorbate, back-sweeten and age. I will need your advise when I get to that part. Till then, I am just going to let it clear. Talk to ya then..And Thanks!
@airsoftplayr101 use one packet for five gallons of wine...use wine yeast if you want more then 8 percent alcohol...if you use bread yeast the alcohol level will be low...about 8 or 9 percent. it is your choice.
the problem is that the weather reaches below 55 at night and 75 in the afternoon. Are these temps suitable for fermentation ? or do i have to add new yeast if the former dies?
@borazande If you're willing to dish out a few bucks (and it'll come in handy if you want to keep at this for a while) you can buy a fermenting belt, which is basically a heated rope you wrap around your fermenting bucket or carboy that keeps your wine at a certain temperature. You won't need to worry about fluctuations in yourlocal climate.
@borazande Once fermentation is start it is very hard to stop it under normal conditions......the temp would have to drop to about 55 degree to slow it down and kill off the yeast ferment period.
I have tried your recipe but I can;t get the yeast to start. I made 23 liters but the yeast seems to die . what am I doing wrong. Did I have to add pectic enezeyzes before i add the yeast????
btw, is it ok if i boil 1 liter of grape juice with 8 cups of sugar and let cool off , then add the mixture to the rest of the 9 liters of juice? Does the same procedure hold for white grapes
Has anyone made ancient Roman wine? It's pretty easy. You need real grapes, mash the grapes or use a blender, strain off the pulp and put the juice into a clean container or carboy, store in the fridge. The whitish haze that surrounds a grape, plum or other similar fruit is actually yeast. As soon as this yeast comes into contact with the juice of the grape, it will start to ferment. Do not cap the container. In a few days you'll see little bubbles appear, five days later you'll have roman wine.
Back to the first question. How can I tell how sweet the wine will be after fermentation before the start of fermentation. If the juice tastes sweet before fermentation, is that how sweet it will be after? or will it be less.
I don't care about the amount of alcohol. I heard that 8% minimum it should be for storage. I am wondering as how to adjust for the sweetness. I don't know if what I want to do is possible or I am just a dreamer. They have the "good for 100% juices" out there now. Goji, Acai, Cranberry, Pomagraite and good old grape. I want to make a "wet" tasting (aka-water) finish, not to sweet sipping wine, oh and its good for you. That is the best way to describe it. I am I crazy? Is it possible?
@66jesko This is the winemaker speaking....you can only producew a wine with a maximum of 14 to a possible 18 percent alcohol....The yeast will not tolerate any alcohol stronger than 18%....It does not matter how much sugar you put into the must.....Your yeast will not live long enough to turn it into alcohol.
@vallo3838 There are some special yeasts that can push that up to 23% if you do it right. I can't remember the name, there is one brand in particular I'm thinking about.
Good video, but if your making wine out of whole grapes thats where you leave it uncovered or at least with sirran wrap so flies and other things wont get to it
405OklahomaBrewing 1 month ago
I'm on my third batch. My first time i tried this the wine ended up tasting fantastic and the second batch wasn't as good but still better than alot of the cheap wines you'll find at stores. Proper yeast is worth it if you can find it and sanitation is a MUST. Now i'm making a dif. batch with frozen fruit punch from concentrate as an experiment.
rocker4u123 1 month ago
@rocker4u123 Thank you! The beauty of this method of making wine is that you can make it in very small batches. That helps to keep the cost down. This is a very affordable way to enjoy wine, no?
egyptianpriest 1 month ago
@egyptianpriest amen and you can't beat the fun of it; nothing beats the process of fermenting it, racking it, bottling it, clearing it up and in the end the product tasting pretty decent for the $6 bucks you invested to yield a gallon of good wine. After your first batch it can almost become an addiction. Soon i want to try and distill my wine as an experiement. Do you have any favorites or blends of juice that have yielded great tastes? i'm trying a fruit punch blend. great video btw.
rocker4u123 1 month ago
@221kerry Heat the grapejuice to dissolve the sugar that is added.
egyptianpriest 1 month ago
Great video. I have seen several methods I think I like this one best. One question: is it necessary to kill the yeast fermentation after you reach your target content? Or will it fade after 12%?
beEasy2011 1 month ago
@beEasy2011 Yeast dies when the alcohol content of the wine reaches 12 percent. Some special strains of yeast allow wine to reach 18 percent. You can order them from Canada.
egyptianpriest 1 month ago
This has been flagged as spam show
watch my vid .. click on my channel.. just showing how brew is coming along and in later videos i will show ya'll how to do it without airlocks and wine yeast!!!
Carsonator3000 1 month ago
@egyptianpriest how do i make the wine stronger? add more yeast and shugar???
ogoran 2 months ago
@ogoran Yeast will make wine up to about 12 percent alcohol, at which point the alcohol overpowers and kills the yeast. To make stronger wines, so called fortified wines, you must add distilled alcohol.
egyptianpriest 2 months ago
This is the scariest video I've seen while high.
CanadianOdyssey 3 months ago 2
@CanadianOdyssey Am i missing something:)
46spine 3 months ago
after the first uncoverd five day period, do you syphon all juice and silt, or will there be no sediment after five days to syphon?.only cause you talked about tossing sediment after three transfers(after 24 days) thanx wineman!!!!
tobybaerman 3 months ago
@tobybaerman Discard sediment after 5 day period.......you always discard the sediment....you will have sediment after the first,second,and the 3rd racking period....always discard the sediment.
46spine 3 months ago
If you have a wine press squeeze fresh grapes for your winemaking.
46spine 3 months ago
@SavageSanDiego You can google plum wine recipe"s....The problem with plums is that you need really ripe plums plus 1-1-2 pounds of sugar per gallon...
46spine 3 months ago
This is cool, but seems like a lot of work and not very cost efficient...im left thinking "why go to all this trouble?"
meterotronic 4 months ago
@meterotronic It is easier then squeezing grapes.....plus it will cost less..
46spine 4 months ago
just wondering ..after you bottle your wine where and how do you store it?
happee1 4 months ago
@happee1 Store the bottles in the horizontal position to prevent cork shrinking....plus store in a rooom that will maintain a temperatureof 55 to 65 degree fahrenheit..
46spine 4 months ago
Bread yeast will produce a wine of only 6 percent alcohol. Wine yeast will take it to 12 percent. They are similar, but one gives a greater alcohol yield. Always use wine yeast.
egyptianpriest 4 months ago
according to info on the net, wine yeast and baking yeast are the same yeast - different strains, maybe?, but the same yeast
earl13371 4 months ago
@earl13371 Bread yeast is a weak strain that will not produce a wine that is stronger then 8 percent alcohol...Wine yeast will produce from 11 to 18 percent a;cohol.
46spine 4 months ago
Excited to try!!! thanks!!! :D
RSKing04 4 months ago
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2-4 ноября в Киеве состоится Международная Выставка Вина WinExpo, подробнее на сайте - expodessa.od.ua
November 2-4 will be held in Kiev International Exhibition of Wines WinExpo, details on the site - expodessa.od.ua
22Hiti 5 months ago
@noblescott agreed. window making shower soaks are da best
unfortunatebeam 5 months ago
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noblescott 5 months ago
Great wine is about 12 percent alcohol..
46spine 6 months ago
What i do not understand is why people want strong wine..Wine is supposed to be 10 to 14 percent alcohol....If you want anything stronger then drink vodka...
46spine 7 months ago
If you distill wine you get ethanol alcohol from it....You will no longer have wine..If you want a stronger wine you must fortify the wine with brandy to bring the alcohol level higher..
46spine 7 months ago
do you use less or more sugar to make a stronger alcohol wine?
where do you buy a hydrometer? thanks
happee1 7 months ago
@happee1 The juice needs to be brought up to about 25% sugar to get the max benefit. Depending on what kind of yeast you use, all the yeast will be killed off by the alcohol when it reaches somewhere between 10 - 16% ABV. To get anything stronger than that, you'd have to distill it, which is highly illegal and very dangerous.
scottohscott 7 months ago in playlist wine making
@scottohscott Distilling wine only removes the alcohol from the wine...It does not make wine stronger..Only fortifying the wine with brandy will increase the level of alcohol in your wine...you can use a yeast that will tolerate a stronger alcohol..
46spine 7 months ago
@46spine The purpose of distillation is to turn the alcohol to steam, then catch that steam as liquid consentrated alcohol. You're right that there are specialized yeasts that can ferment up to 20% or so, but you're not going to make hard whiskey from simple fermentation.
scottohscott 7 months ago
@scottohscott You are 100% correct....The only wat to make strong hard whiskey is by distilling....
46spine 7 months ago
lol....Evolution on the TV....That wine wasn't created......It evolved into wine..... :P
ninjacatmagic 7 months ago
You really ought to turn off the television while doing a video on wine making!
spoiledrotten58 7 months ago
@spoiledrotten58 Will the tv spoil the wine:)
46spine 7 months ago
Ive made some kick ass beverage by accident. I forgot some grape juice in a cooler and it started hissing after a few weeks. I opened it and found some nice wine cooler with natural carbonation. Its that simple.The original juice had extra sugar I like my grape juice sweet. The hardest part about making home make wine is waiting for it.
fight2Bfree 7 months ago
@fight2Bfree LOLOLOLOLOLOLOLOLOL:)
46spine 7 months ago
Welches makes a "Black Cherry / Concord Grape" juice that is 100 % juice. No additives or preservatives. I am making a 3 gallon batch of Mead with it now, Its almost finished. I had a little taste, Its fantastic.
captianusa 7 months ago
@captianusa Are there any other types of juice you can buy straight from the grocery that would work as well?
awd111980 6 months ago
@awd111980 Any juice that has sugar in it will ferment into ethanol alcohol.....
46spine 6 months ago
@awd111980
Anything that is 100% juice & has no preservatives. Bottled juice is good, Frozen concentrates are better.
Make 1 gallon batches first so you know what your getting. You don't want to end up with 5 gallons of something you don't like.
captianusa 6 months ago
@captianusa Cool thanks guys!!! Also I like in Oklahoma City & I have searched & searched for for wine yeast, any suggestions?
awd111980 6 months ago
@awd111980
A good yeast for making wine from frozen concentrate juice is "Lalvin 71B-1122"
Google it & you can find lots of places you can order it on line.
captianusa 6 months ago
@awd111980 EBAY.
46spine 6 months ago
@awd111980 i got some in tulsa last week at a wine specialty shop
datzfast 5 months ago
Squeezing the juice from grapes is the proper way to make wine....but if you choose to make it from regular drinking juice then you must check the sugar and the acid content of the juice..This is very important in good winemaking....If you decide to use the bottle juice from the supermarket boil it for 5 minutes to eliminate any sorbate in the juice.....add the proper amount of sugar plus acid blend plus good wine yeast.....
46spine 7 months ago
@46spine
How do you know what is the proper amount of acid blend ? (Per Gallon)
captianusa 7 months ago
@captianusa You will need an acid test kit to determine the acid level that you now have.....then from that point you will calculate the amount that will be added to the mix.
46spine 7 months ago
@46spine True,but you can use organic grape juice. I'm sure it's the exact same thing.
TheSecrecyOfSolitude 7 months ago
Does it work with any juice or just grape juice?
greenorange75 8 months ago
@greenorange75 Grapejuice is the number one juice for winemaking...you can make wine from other store juice but you may have to add more sugar to the juice....it all depends on the sugar content of the juice that you purchase....you also have to check the acid level of the juice that you will be making your wine with..
46spine 8 months ago
If you use store grapejuice you will add approximately 15 ounces of sugar for every gallon of juice...This will make a finished wine of 12 to 13 percent alcohol content..
46spine 8 months ago
This has been flagged as spam show
I would have to say EC-1118 is some of the best yeast I have seen thats what I use in my video if you wanna see it just check my youtube channel
Rickscreams 8 months ago
The strength of your alcohol percentage will depend on what your yeast will tolerate before it dies off....The strongest that you can ferment naturally is about 18 percent with special yeast...any strength greater then 18 percent alcohol must be done by fortification of the wine.
46spine 8 months ago
Check the sugar content of your juice.....
46spine 8 months ago
@DJSexLeopard You can purchase yeast on ebay or at a wine supply store in your area.....The type of yeast will depend on the alcohol level that you are trying to achive.....Montrachet is a great yeast......
46spine 8 months ago
I came here a couple days back to check out tips on wine making.. I already made my wine and its fermenting as I speak yet I still come back to this video because its so intriguing watching this video.. this man looks so efficient.. like hes in a race
stabbingmeagain 8 months ago
@stabbingmeagain He is probably the best on youtube.
46spine 8 months ago
could u use other juices?
COPENHAGENBANDITS 8 months ago
@COPENHAGENBANDITS Yes you can use other juices....Check the sugarcontent of the juice that you use..you will have to add more sugar..
46spine 8 months ago
@46spine Never use a juice with a high acidic level.
46spine 8 months ago
My question to you Tony is after the first five days I transfer the wine into another container. Do I transfer the sediment also the first time or leave it behind. Thank You.
sb18436572 9 months ago
@sb18436572 This has to be a joke LOLOL:) Discard the sediment!
46spine 9 months ago
@46spine Laugh out loud out loud!
losermonster 9 months ago
@losermonster I am laughing all the way to the wine bottle:)
46spine 8 months ago
@sb18436572 Discard the sediment! You never leave the sediment after the primary fermentation period..
46spine 9 months ago in playlist How to make wine
I thought after a year or so it had to be bad but when I was poring it out
i tryed some and it was good at least a little off the top was
dumb7890 9 months ago
@dumb7890 As long as you leave the waterseal at the top it will probably be good...The problem with doing that is that the wine will have a bad taste 90 percent of the time..You should always rack your wine and discard the sediment at the bottom...Never let it sit for one year with all the dead yeast and the sediment..
46spine 9 months ago
@46spine I personally would never let wine sit for a year without racking it...why would you ever do that? It is so easy to transferinto a clean bottle....Never let it sit on the dead sediment for a year or even one month...I have been making wine for many years now......just rack your wine and stop taking short cuts that will not make great wine..
46spine 9 months ago
I did this but never changed bottles , a 3 gallon bottle,it over flowed at first but kept the airlock on fore over one year very nice dry wine
dumb7890 9 months ago
@dumb7890 You never racked the wine?
46spine 9 months ago
Did everyone get the drug and alcohol rehab ad lol
BubbaButt7 9 months ago
wont leaving it uncovered for 5 days allow contaminants to enter and cause unwanted bacteria growth??
hockeyhunter12 10 months ago
@hockeyhunter12 ...cover the top with a piece of cloth...
46spine 10 months ago
@hockeyhunter12 this is true, something about the aiy bacteria turns the wine into vinegar. i thought wine had to be in dark cellars but your right leaving the top uncover should be bad
amax0692 9 months ago
@amax0692 In the primary fermentation period of winemaking you always leave the top of your bucket open..This is called the boiling point of fermentation.Just cover the top from dust with a piece of cloth.
46spine 9 months ago
I don't know what is good in wine
Chameleonslove 10 months ago
@Chameleonslove The alcohol content is good!
46spine 10 months ago
Try that with honey instead of sugar.
Per gallon of juice - 2 lbs of clover honey & 1 oz of buckwheat honey. After 2 weeks of fermentation, rack in second container, add 1/2 camden tablet (crushed), 1/2 tsp sorbate, 6 oz of honey , 6 oz of juice. after 2 to 3 weeks it should be clear & ready to drink. The alcohol will be around 16%, The flavor will knock your socks off. This recipe also works well with Juicy juice "Strawberry / Banana"
captianusa 10 months ago
@captianusa It must taste great!
46spine 10 months ago
@46spine
It did. Everybody drank it all in one day. I was lucky to walk away with one glass.
captianusa 10 months ago
@captianusa LOLOL:) that must have been some great wine! write the recipe down for me:)
46spine 10 months ago
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@46spine
Per gallon of juice - 2 lbs of clover honey & 1 oz of buckwheat honey. After 2 weeks of fermentation, rack in second container, add 1/2 camden tablet (crushed), 1/2 tsp sorbate, 6 oz of honey , 6 oz of juice. after 2 to 3 weeks it should be clear & ready to drink. The alcohol will be around 16%, The flavor will knock your socks off. This recipe also works well with Juicy juice "Strawberry / Banana"
captianusa 10 months ago
good video Tony............I guess you could use almost any fruit juice for wine making......I see some guy on you tube, with a ty die shirt on, saying to use fresh organic fruit............seems like a mess.......I tried this, and is really messy.......I am now doing the same as you.....I ordered from a store online called Midwest.....you know if there is any other cheap sites for materials?
hey thanks;
Vito Longriano of the Bannana Boat dock, East Shore NJ......
torchidman 10 months ago
@torchidman Vito,you can use any kind of juice,but real wine is made from grapes....what are you trying to buy..EBay has most of the products.....yeast,hydrometer,airlock.....tell me what you need.
46spine 10 months ago
I know absolutely nothing about making wine. This video is pretty cool ! Thanks for taking the time to make this video!
RescuePits1 10 months ago
@RescuePits1 ...This is a super video!!
46spine 10 months ago
I'm trying to make about 5 gallons of wine using Welch's grape juice. I was told to add 4 cups of sugar to the 5 gallons of the juice. It has been seven days and fermentation has already begun. Is it too late to add more sugar to the batch?
TheBeltz 10 months ago
@TheBeltz if you are making 5 gallons of wine from grapejuice in the bottle you will need 75 ounces of sugar to produce a 12 to 13 percent alcohol wine...
46spine 10 months ago
@TheBeltz You can always add more sugar, but this will bring up your Alcohol % obviously. What kind of yeast are you using? What % alcohol are you trying to reach? What was your Specific gravity befor you pitched you yeast?
Adol666 10 months ago
@Adol666 You can only produce alcohol up to the tolerance of your yeast....The maximum alcohol that you can ferment with the proper yeast is about 16 to 18 percent....it is impossible to ferment higher then 18% alcohol..you would have to fortify the wine for a higher alcohol level....
46spine 10 months ago
@Adol666 Red Star brand wine yeast. Around 12% is what I'm aiming for. Funny story about the specific gravity... I had an old friend brief me on wine making claiming he's done it many times, I bought all the essentials, including a hydrometer, and my friend completely neglected to tell me that I'm supposed to check the specific gravity before adding yeast. So... I couldn't tell you what I started with haha, thank you for responding
TheBeltz 10 months ago
@TheBeltz It might end up alittle stronger then that but not much maybe 14% Let me know how it turns out.
Adol666 10 months ago
@TheBeltz You can still take a reading with your hydrometer after adding yeast..As long as you know your starting date you can calculate the starting sugar content...It is Mathematics:)
46spine 10 months ago
@46spine The starting date plus the type of juice you are using will let you know the specific grivity of the must.
46spine 10 months ago
@46spine Sorry for the typo on the word gravity:)
46spine 10 months ago
@46spine I'm unfamiliar with the mathematics involved, how does one calculate the starting sugar content using starting date? Do I also need to include in the formula the sugar I added after the yeast? ... I need some help lol
TheBeltz 10 months ago
@TheBeltz A+I=S-4
46spine 10 months ago
ima try it
jayjays41h 11 months ago
if you were to dilute the 2.5 gallons of grape juice with a little water say 3:1 juice to water? would that be a good ratio and would the final product taste more watery?
horsefly4 11 months ago
@horsefly4 Do not dilute your juice with water......you will lose the full flavor of the wine that you are trying to make.....you want as much of the juice as possible.....do not water it down...
46spine 11 months ago
@46spine If you make the wine from frozen concentrate,you will add water....never add water to the finished bottled juice..but you will need sugar...
46spine 11 months ago
@46spine If making wine from bottled grapejuice 64 ounce size,you will need 7-1/2 ounces of additional sugar per every 64 ounces...
46spine 11 months ago
@46spine 15 ounces of sugar per gallon of grapejuice must be added for a 12 % alcohol wine at the finish.
46spine 11 months ago
Thanks for the reply, I'm in the process of trying this with home made lemonade and some wild yeast i made from raisins. so far so good but do you think the acid in the lemon might interfere with fermentation at some point?
horsefly4 11 months ago
@horsefly4 You need a test kit that will measure the acid level of your must...the acid level should run in the range of 0.65 to 0.75 for the best results....the PH level should run at a level of 3.0 to 3.7 .....i hope that this is of some help for you.
46spine 11 months ago
why not put the airlock on right away?
horsefly4 11 months ago
@horsefly4 ---In the primary fermentation period,the yeast is starting to multiply at a rapid rate....and if you choke off the air supply at the start,you will actually slow down fermentation and the multiplication factor of the yeast...leave the wine bucket open for the first 3 to 5 days...then you put the airlock...
46spine 11 months ago
@horsefly4 You never put the airlock at the start of primary fermentation...in the primary period most of the sugar is converted into ethanol alcohol and the vigorous production of yeast is at the boiling point of the must..at this time you are creating carbon dioxide that you want to release from the must.After 5 to 7 days most of the sugar is converted...at this time you airlock..so that you keep oxygen out of the must..preventing oxidation of the wine.
46spine 11 months ago
@horsefly4 Everyone has a different idea on making wine..i have been making wine for as long as i can remember...and i never put an airlock in the primary ferment period..At this time the yeast is in the multiplication cycyle and is producing co2 gas that will not allow oxygen into the must if it is left open..If you airlock at the start...you may get a smell in the must like rotten eggs..airlock after 5 to 7 days...
46spine 11 months ago
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Please watch my new video...The winemaker answers questions.
vallo3838 1 year ago
hi, being new to this, I thought i would make 1/2 the amount. everything went well and i followed the recipe, using half of everything
but i forgot to half the yeast - will it matter? have i ruined the batch?
tendercenterpakenham 1 year ago
@tendercenterpakenham No,on the yeast you always use the same amount for winemaking....one packet is for one gallon up to five gallons.....the secret is in producing ethanol alcohol and you need one packet to accomplish the maximum....you did great.........the winemaker....watch my new video...
vallo3838 1 year ago
@tendercenterpakenham that might be a possiblity it might get an eggy smell and taste like shit
mike12703 1 year ago
This is probably a stupid question, but I just want to be clear. I have the following parts: 5 gallon glass carboy, 6.8 lb. sugar (2 bags), 96 fl oz. grape juice (1 bottle), and 1 package champagne yeast. Am I to understand that if I want to fill the carboy and make 5 gallons of wine, I must have exactly 5 gallons of juice as well?
fluentinsilence 1 year ago
@fluentinsilence 5 gallons of anything is 5 gallons......if you only use 96 ounces of anything you will only make 96 ounces....if you want 5 gallons of wine,then you have to fill the starting open bucket with at least 5-1/2 to 6 gallons of juice to finish with at least 5 gallons of wine........ the winemaker will answer all your questions..
vallo3838 1 year ago
@vallo3838 Yeah, I knew it was a fairly stupid question but I kept getting tips from people on having it broken down to half-juice/half-water (which didn't make much sense to me, seeing as how this would seriously dilute the wine).
fluentinsilence 1 year ago
@fluentinsilence you can use half water and half juice but if you dilute it then the quality of the juice and the finised wine will notbe the best.........use as much juic as possible...you can add water but i would never put 50% water and 50% juice...you can do a ratio of 80% juice and 20% water...the winemaker.
vallo3838 1 year ago
No problem..While it sits clearing, I might start up another batch of a different flavor..Any suggestions?
chachi44089 1 year ago
Hey Mr. Winemaker! Chachi here..I did your method,and so far so great..I did two gallons. I accidentaly started with a sg. of 1.100, so its a bit strong. Right now its in secondary at .996 and doing great. I racked the secondary today to get rid of sediment, degass and add campden. I sampled it and its not bad. Will be much better when I add sorbate, back-sweeten and age. I will need your advise when I get to that part. Till then, I am just going to let it clear. Talk to ya then..And Thanks!
chachi44089 1 year ago
@chachi44089 Just be patient and let it clear ......
vallo3838 1 year ago
@airsoftplayr101 use one packet for five gallons of wine...use wine yeast if you want more then 8 percent alcohol...if you use bread yeast the alcohol level will be low...about 8 or 9 percent. it is your choice.
vallo3838 1 year ago
PAYPAL YOU 2 BUXS TO LEARN HOW TO MAKE SHITTY ASS FAKE "HOMEMADE" WINE... YOU MOTHER FUCKING COCK SUCKER!
CaptainNensho 1 year ago
@CaptainNensho We do not need people like you watching this video......you must have been born on the first day of april.......
vallo3838 1 year ago
@CaptainNensho You should think before you speak like a circus clown.
vallo3838 1 year ago
the problem is that the weather reaches below 55 at night and 75 in the afternoon. Are these temps suitable for fermentation ? or do i have to add new yeast if the former dies?
borazande 1 year ago
@borazande If you're willing to dish out a few bucks (and it'll come in handy if you want to keep at this for a while) you can buy a fermenting belt, which is basically a heated rope you wrap around your fermenting bucket or carboy that keeps your wine at a certain temperature. You won't need to worry about fluctuations in yourlocal climate.
I saw one at the wine store for about $15 I think
losermonster 1 year ago
does this mean if the temp falls below 75 the fermentation process may stop after it started.
borazande 1 year ago
@borazande No,it does not .
vallo3838 1 year ago
@borazande Once fermentation is start it is very hard to stop it under normal conditions......the temp would have to drop to about 55 degree to slow it down and kill off the yeast ferment period.
vallo3838 1 year ago
is it true that the yeast will ferment 50 %of the sugar added. if i have 18% acv yeast and add 8 cups of sugar will the yeast consume 50% of that?
borazande 1 year ago
@borazande Under normal conditions you can ferment 50% of the sugar content from the must.
vallo3838 1 year ago
is there a minimum temp for the fermentation process to start?
borazande 1 year ago
I have tried your recipe but I can;t get the yeast to start. I made 23 liters but the yeast seems to die . what am I doing wrong. Did I have to add pectic enezeyzes before i add the yeast????
TBillard100 1 year ago
@TBillard100 Make sure your juice is at least 75 to 80 degrees in tempurature.
vallo3838 1 year ago
how dark should the place be.also for 11 leters of juice how many cups of sugar needed to make a dry wine
borazande 1 year ago
@borazande Just add two pounds of sugar for the 11 litres of juice for a more dry wine...
vallo3838 1 year ago
@borazande It does have to be in a dark place and you add two pounds of sugar for a dry wine.
vallo3838 1 year ago
@vallo3838 sorry,but i typed dark place by mistake...it does not have to be in a dark place....Tony the winemaker.
vallo3838 1 year ago
btw, is it ok if i boil 1 liter of grape juice with 8 cups of sugar and let cool off , then add the mixture to the rest of the 9 liters of juice? Does the same procedure hold for white grapes
borazande 1 year ago
@borazande No problem....
vallo3838 1 year ago
@Dustycajungurl This is the winemaker speaking....add 1 teaspoon of Pectin Enzyme and it will clear up the wine......
vallo3838 1 year ago
i make the best fruit wines and meads when i get tired of brewing beer ahahahah.
Unguidedone 1 year ago
@Unguidedone This is the winemaker speaking......that is super that you make fruit wines...Tony the winemaker.
vallo3838 1 year ago
Has anyone made ancient Roman wine? It's pretty easy. You need real grapes, mash the grapes or use a blender, strain off the pulp and put the juice into a clean container or carboy, store in the fridge. The whitish haze that surrounds a grape, plum or other similar fruit is actually yeast. As soon as this yeast comes into contact with the juice of the grape, it will start to ferment. Do not cap the container. In a few days you'll see little bubbles appear, five days later you'll have roman wine.
StabbyMcButterPants 1 year ago
@StabbyMcButterPants This is the winemaker speaking,i have never made roman wine.
vallo3838 1 year ago
@StabbyMcButterPants roman wine was made by boiling wine in a lead bowl
ltjosh10 1 year ago
@ltjosh10 Forget the Roman Wine in the lead bowl:) that is death wine for sure.LOL
vallo3838 1 year ago
I made my 1st wine using this video last month, and am about to attemp my second winemaking venture....Thank you Tony
jibberisssh 1 year ago
@jibberisssh Enjoy!!!!! and i am happy you love making it.....Tony the winemaker.
vallo3838 1 year ago
i guess you did it right man, i dont have a water pressure thingy and i only left mine fermented for about a week, i have much to learn
66jesko 1 year ago
Dick Cheney...winemaker.
StrangeAmbitionMedia 1 year ago
@StrangeAmbitionMedia ??????? what does Dick Cheney mean????
vallo3838 1 year ago
did u start w/unsweetened juice or sweetened?
winespiller 1 year ago
Back to the first question. How can I tell how sweet the wine will be after fermentation before the start of fermentation. If the juice tastes sweet before fermentation, is that how sweet it will be after? or will it be less.
sweetgman46 1 year ago
@sweetgman46 It willbe less because 50% of the sugar will turn into ethanol alcohol.
vallo3838 1 year ago
I don't care about the amount of alcohol. I heard that 8% minimum it should be for storage. I am wondering as how to adjust for the sweetness. I don't know if what I want to do is possible or I am just a dreamer. They have the "good for 100% juices" out there now. Goji, Acai, Cranberry, Pomagraite and good old grape. I want to make a "wet" tasting (aka-water) finish, not to sweet sipping wine, oh and its good for you. That is the best way to describe it. I am I crazy? Is it possible?
sweetgman46 1 year ago
@sweetgman46 If you ferment the juice from the store and you don"t add sugar to it you will get about 6 or 7 percent alcohol.....
vallo3838 1 year ago
@vallo3838 is that due to the fact that the yeast has less sugar to work with, by adding more sugar do you get an increase AC in the long haul?
66jesko 1 year ago
@66jesko This is the winemaker speaking....you can only producew a wine with a maximum of 14 to a possible 18 percent alcohol....The yeast will not tolerate any alcohol stronger than 18%....It does not matter how much sugar you put into the must.....Your yeast will not live long enough to turn it into alcohol.
vallo3838 1 year ago
@vallo3838 There are some special yeasts that can push that up to 23% if you do it right. I can't remember the name, there is one brand in particular I'm thinking about.
losermonster 1 year ago
@losermonster Thank you for the information....
vallo3838 1 year ago
@vallo3838 i have 23% abv yeast
m6dm90 1 year ago
so to make the wine not as dry, do I add more sugar? Doesn't that just make a higher alcohol content? Or do I add a wine sweetening conditioner?
sweetgman46 1 year ago
Wine should be at least 10 percent to 14percent alcohol content...
vallo3838 1 year ago
@sweetgman46 Tell me the alcohol level that you are trying to make.
vallo3838 1 year ago
The winemaker has 12 gallons of wine in the primary fermentation period.
vallo3838 1 year ago