Nice video sklarm: .. Question: Do you add any priming sugar to your bottles in order to make sparkling wine? If so, how much sugar per bottle? Not sure if my yeast is the right type to continue fermenting in order to carb my bottles. .. Anyhoo, how did your final product turn out? If drinkable - this is WAY WAY cheaper than the cheapest store bought franzia boxed wine. (like a 4th or less of the cost)
Use EC-1118 yeast it holds less of that dog fart taste and it will make a comfortably strong wine in 7-10 days and if left longer becomes tasteless and clears very well. It is some of the most widely used yeast in wine making
Use EC-1118 yeast it holds less of that dog fart taste and it will make a comfortably strong wine in 7-10 days and if left longer becomes tasteless and clears very well
You must be shopping at an upscale grocery ;) .. I picked up welches concentrate for about $1.50 a can at local grocery store ... I did this recipe in 5 gallon batch , Only difference is that I used 8 cans concentrate and quite a bit more sugar ; I didn't have any cheap granulated sugar at the time so I used my slightly more expensive corn sugar that I use for brewing beer. (Around 8 dollars for 7 pounds that I used) .. Next time I'll try granulated at 2.50 per 5 LB.
If you have a local home brew shop, if it's like mine - you can ask them to order you brewing supplies in bulk for a discount. 50 pound bag of corn sugar is $44 here (and they cover the shipping -- they just don't usually keep that much in stock) ... I used Red Star champagne yeast which was a buck. Actually tossed in two bags, second one 12 hours in because I forgot to "activate" the first pack.
@kyle019 at this stage the alcohol has been produced by the yeast. you can drink the wine at this stage however it will not be pleasant of good on you stomach because alot of the yeast are still in suspension if you wait for 30 days the yeast will settle to the bottom so that you can draw off the clear wine if you would like to speed this process up there are certain brewing additives that will help to clear the wine like brewers moss , bentonite clay, and gelatin most often bentonite for wines
I am making my first 6 gallon batch tonight using a similar method. I've ordered some advanced mine making accessories but until I learn how to use it, I'm just adding some Red Start yeast to 6 separate gallon jugs of various sweetened juices. Instead of using balloons I'm using non-lubed condoms. Unused lol.
I like your vids they are succinct and not drawn our for 20 minutes like some others I've watched. Great job explaining the method. You are easier to look at than most others also. ;-)
did this back in the 70's. worked great. same method, 'cept we used plain ole bakers yeast. we tried a batch with 1, 2, 2.5, 3 cups sugar. middle amount made an okay wine. strong stuff. 14%. my drunk friends drank all of it. even the acidic 1 cup sugar stuff and the syrupy sweet 3 cup stuff.
even if u make the most of cheap-ass-version of wine (bread yeast, sugar and water) you can still make it taste a little better by adding fruit sliced up, I put in limes and oranges and it ended up tasting like cheap citrus vodka (which is just a half step up from sugar-wine).
Yes, that's right. The more sugar, the higher the alcohol will end up.....but it won't get any higher than 14% no matter how much extra sugar you add. It will just get to 14% & the extra sugar(above the sugar-level you need to get to 14%) will just make the wine sweet.
There's usually enough "wild" yeast in the juice to ferment it.But the wild yeast might not develop as high alcohol level.Or there might not be enough wild yeast to start it fermenting before other "bad" microbes spoil the juice.
But some people never add yeast & have good luck......it's just more of a gamble,not adding wine yeast.
For my primary fermenting I'm using a balloon for an air-lock on a 1 gallon carboy. Its been 15 days, the balloon is still standing up fine and it still has co2 bubbles rising to the top. Im wondering when I should rack it to the second fermenter, how would I judge on when its ready?
The method shown here works nicely,but DON"T use Welch's grape juice!! It makes a NASTY NASTY NASTY tasting wine, even if you follow proper winemaking procedures......if you can't afford decent quality juice(from a winemaking store), try making your wine from different fruit juices (not "concord" grape juice(welch's) .....maybe even a blend of juices,eg. orange,peach , raspberry. You'll be happier with the results.Experiment, it'll taste way better than Welch's, I know, I've tried it!!!!!!!
Actually I DO know what I'm talking about, since I've been making wine since the '80's.
BTW, I think that perhaps you mis-read my comment...... I never advised anyone to make wine from orange juice,alone(You're right, that makes terrible wine, as bad as Welch's). But many blends(like I said) including orange(ie in Mead or or added to other fruits) make delicious fruit-wines.) Orange juice adds some acidity & citrus taste to many excellent fruit-wines.
I'm new to wine. I read that if I added 1/2tspn of baking soda to a gallon of the juice it will cut down the acidity for a better taste. Is this a good idea?
Love the misconception of alcohol being bad. Its almost ridiculous. First off, if you make your own alcohol with active yest. That are clearly cultured and alive! When breaking down the sugars it carry the b-vitamin complex.
Store bought alcohol's are the ones that aren't good for you and have been pasteurized killing all the internal workings that would normally make it good if you brewed it yourself. Get my drift?
Store bought bad, homebrew nutritional and good for you.
I prob wouldn't recommend "capping" after 10 days though. Although slower, the yeast will still be making CO2. Either keep the cap loose or spend a couple of bucks on a fermenting airlock and a rubber stopper. Anything to prevent pressure from building up. I wouldn't cap unless you killed the yeast with sulfites or through freezing.
so you attach a balloon with holes to the top of the container for the first 10 days, then you cap it so it is air tight and you let it sit for 30 days?
@panteys FYI, many wine making companies use juice from concentrate. What we are talking about here is "cheap" wine by DIYers. Don't slam someone for finding a workaround for a final product. If they like it, so be it! If you want a $20/bottle wine that has a label on it then that's YOUR business. Bottom line is it's still fermented grape juice. You're making them rich for something we all can do for ourselves.
I would be EXTREMELY careful about how steral your utensils are. Yeast is an organism that is alive, therefore meaning it can host BACTERIA and it will die if you are not careful. Thus rendering your efforts useless.
However, because alcohol in and of itself is sterile in nature, the most homemade alcohol can ever do is taste VERY BAD. But it WILL NOT KILL YOU.
Drinking a ten year old bottle of sparkling grape juice, however, can kill you.
The balloon is still up (yeast is still active and bubbling). We might rack it once today just to reduce yeast influence, but it is still too carbonated to seal up.
@bkpickell Ahh thanks, i made mine in november, and tried it last week. Wasnt fantastic of coarse, (I mean theres a reason why wine makers spend thousands of dollars to make theirs and why i spend 20-35 dollars a bottle to buy it) but overall it was very drinkable. I'm keeping it as maybe a table wine or if anything as a solution for lonely nights when budgets tight. I kept the balloon on too long thou, and i picked up a slight rubber taste :( still VERY worth it IMHO
@targetcxd An airlock would have prevented the rubber taste.. Airlock $1.50, Bung for your jug... $1.25.. Your wine not tasting like rubber... Priceless.. LOL...
how strong is it when done
gizamer 1 month ago
@gizamer 10-14% alcohol
sklarm 1 month ago
@sklarm
Nice video sklarm: .. Question: Do you add any priming sugar to your bottles in order to make sparkling wine? If so, how much sugar per bottle? Not sure if my yeast is the right type to continue fermenting in order to carb my bottles. .. Anyhoo, how did your final product turn out? If drinkable - this is WAY WAY cheaper than the cheapest store bought franzia boxed wine. (like a 4th or less of the cost)
AdamsBrew78 1 month ago
@AdamsBrew78 To make sparkling wine you should be using Champaign yeast, and typically you would put about a 1/2 tsp of sugar in each bottle.
bkpickell 3 weeks ago
you have nice boobs
SanbiEnterprises 2 months ago 2
you are a cutie
frankiedmi 2 months ago
Use EC-1118 yeast it holds less of that dog fart taste and it will make a comfortably strong wine in 7-10 days and if left longer becomes tasteless and clears very well. It is some of the most widely used yeast in wine making
Rickscreams 8 months ago
Use EC-1118 yeast it holds less of that dog fart taste and it will make a comfortably strong wine in 7-10 days and if left longer becomes tasteless and clears very well
Rickscreams 8 months ago
2 of those conecentrated cans are 6-7 alone, then add the sugar, another 3 dollars. 9-10 dollars not 3.
Comblit 11 months ago
@Comblit
You must be shopping at an upscale grocery ;) .. I picked up welches concentrate for about $1.50 a can at local grocery store ... I did this recipe in 5 gallon batch , Only difference is that I used 8 cans concentrate and quite a bit more sugar ; I didn't have any cheap granulated sugar at the time so I used my slightly more expensive corn sugar that I use for brewing beer. (Around 8 dollars for 7 pounds that I used) .. Next time I'll try granulated at 2.50 per 5 LB.
AdamsBrew78 1 month ago
@AdamsBrew78
If you have a local home brew shop, if it's like mine - you can ask them to order you brewing supplies in bulk for a discount. 50 pound bag of corn sugar is $44 here (and they cover the shipping -- they just don't usually keep that much in stock) ... I used Red Star champagne yeast which was a buck. Actually tossed in two bags, second one 12 hours in because I forgot to "activate" the first pack.
AdamsBrew78 1 month ago
i'd like to drink some wine with you ;P
mattix771 1 year ago
She has some great wine bottles.
mikeygeneral 1 year ago
I'm sorry but why do you need to wait an extra 30 days after the initial 10 days?
kyle019 1 year ago
@kyle019 at this stage the alcohol has been produced by the yeast. you can drink the wine at this stage however it will not be pleasant of good on you stomach because alot of the yeast are still in suspension if you wait for 30 days the yeast will settle to the bottom so that you can draw off the clear wine if you would like to speed this process up there are certain brewing additives that will help to clear the wine like brewers moss , bentonite clay, and gelatin most often bentonite for wines
calebarchambault 6 months ago
You might have smartened yourself up a bit before your presentation.
prosinger21 1 year ago
Sanitizing does not have to be done as intensely as you would with beer. I just use dish soap and never had a failed batch.
Comblit 1 year ago
Ur hair is gross
ToRnLegacy 1 year ago
Shit I see yeast crap on the bottom after like 25 hours >.> although I did use a big table spoon, for like 800ML of juioce
19thepyrochilibean 1 year ago
I am making my first 6 gallon batch tonight using a similar method. I've ordered some advanced mine making accessories but until I learn how to use it, I'm just adding some Red Start yeast to 6 separate gallon jugs of various sweetened juices. Instead of using balloons I'm using non-lubed condoms. Unused lol.
I like your vids they are succinct and not drawn our for 20 minutes like some others I've watched. Great job explaining the method. You are easier to look at than most others also. ;-)
kevjay777 1 year ago
did this back in the 70's. worked great. same method, 'cept we used plain ole bakers yeast. we tried a batch with 1, 2, 2.5, 3 cups sugar. middle amount made an okay wine. strong stuff. 14%. my drunk friends drank all of it. even the acidic 1 cup sugar stuff and the syrupy sweet 3 cup stuff.
indiakarl 1 year ago
nice imma make this
jussballin619 1 year ago
You do not sterilize anything, you sanitize, there is a mountain of difference.
opcn18 1 year ago
nice rack!
huebe21 1 year ago
STERILYZEEEEATION!@!!!!!ZOMG
xXkingPurpXx 1 year ago
even if u make the most of cheap-ass-version of wine (bread yeast, sugar and water) you can still make it taste a little better by adding fruit sliced up, I put in limes and oranges and it ended up tasting like cheap citrus vodka (which is just a half step up from sugar-wine).
RavenBlaze 1 year ago
Hot Springs.....? arkansas???????? if so im 45 min away! WINE OFF TIME!
MattZiggy123 2 years ago
shit, she hasnt commented back..... were all fucked!!! lol about the guys dog who drank his on day 29.... EFFIN HILARIOUS!!!
MattZiggy123 2 years ago
Nice Wine info, Wendy. Thanks!
Shawn
spellbox 2 years ago
will it smell when its fermanting ?
coshyno 2 years ago
smells the same as a high quality fermentation. pretty much like grape juice.
sklarm 2 years ago
champagne yeast makes a yummier wine-only 75 cents a packet!!
manoele 2 years ago
and wat type of fruit juice do u have to use to make wine thanks for posting 5 stars
bowmasterpigo13 2 years ago
any kind of juice with out preservatives.
TheTrueEVPHunter 2 years ago
do u have to use yeast and thanks for posting
bowmasterpigo13 2 years ago
if you want alcohol to develop yeah.
TheTrueEVPHunter 2 years ago
@bowmasterpigo13
Absolutely!
jnvestal 2 years ago
u dont have to use yeast i didnt with strawberrrys and it worked
i heard that the more surgar u put in the strong the wine will be is that true
bowmasterpigo13 2 years ago
Yes, that's right. The more sugar, the higher the alcohol will end up.....but it won't get any higher than 14% no matter how much extra sugar you add. It will just get to 14% & the extra sugar(above the sugar-level you need to get to 14%) will just make the wine sweet.
ggmorvaj 2 years ago
what happens if u dont use yeast?
duenezgabe 2 years ago
it cant turn to wine
RyanSC12 2 years ago
You'll probably still end up with wine.
There's usually enough "wild" yeast in the juice to ferment it.But the wild yeast might not develop as high alcohol level.Or there might not be enough wild yeast to start it fermenting before other "bad" microbes spoil the juice.
But some people never add yeast & have good luck......it's just more of a gamble,not adding wine yeast.
Good luck to you, whatever method you pick.
ggmorvaj 2 years ago
This has been flagged as spam show
For my primary fermenting I'm using a balloon for an air-lock on a 1 gallon carboy. Its been 15 days, the balloon is still standing up fine and it still has co2 bubbles rising to the top. Im wondering when I should rack it to the second fermenter, how would I judge on when its ready?
pureraver91 2 years ago
The method shown here works nicely,but DON"T use Welch's grape juice!! It makes a NASTY NASTY NASTY tasting wine, even if you follow proper winemaking procedures......if you can't afford decent quality juice(from a winemaking store), try making your wine from different fruit juices (not "concord" grape juice(welch's) .....maybe even a blend of juices,eg. orange,peach , raspberry. You'll be happier with the results.Experiment, it'll taste way better than Welch's, I know, I've tried it!!!!!!!
ggmorvaj 2 years ago
Oranges are the worst thing you can use to make wine... You don't know what you are talking about.
lexlundin 2 years ago
Actually I DO know what I'm talking about, since I've been making wine since the '80's.
BTW, I think that perhaps you mis-read my comment...... I never advised anyone to make wine from orange juice,alone(You're right, that makes terrible wine, as bad as Welch's). But many blends(like I said) including orange(ie in Mead or or added to other fruits) make delicious fruit-wines.) Orange juice adds some acidity & citrus taste to many excellent fruit-wines.
ggmorvaj 2 years ago 2
I'm new to wine. I read that if I added 1/2tspn of baking soda to a gallon of the juice it will cut down the acidity for a better taste. Is this a good idea?
bulkfull 2 years ago
Bah...
Alcohol bad... peace plant good.
just my opinion.
Gundog23 2 years ago
Love the misconception of alcohol being bad. Its almost ridiculous. First off, if you make your own alcohol with active yest. That are clearly cultured and alive! When breaking down the sugars it carry the b-vitamin complex.
Store bought alcohol's are the ones that aren't good for you and have been pasteurized killing all the internal workings that would normally make it good if you brewed it yourself. Get my drift?
Store bought bad, homebrew nutritional and good for you.
sirHOAX 2 years ago
How did that turn out?
I prob wouldn't recommend "capping" after 10 days though. Although slower, the yeast will still be making CO2. Either keep the cap loose or spend a couple of bucks on a fermenting airlock and a rubber stopper. Anything to prevent pressure from building up. I wouldn't cap unless you killed the yeast with sulfites or through freezing.
GST90 2 years ago
Freezing won't kill 100% of the yeast so you might run into problems later on. Sulfites are the way to go.
Seamus449 2 years ago
so you attach a balloon with holes to the top of the container for the first 10 days, then you cap it so it is air tight and you let it sit for 30 days?
OpticalToxin 3 years ago
This comment has received too many negative votes show
Disgusting. There are far better ways to make your own wine, and all of them start with grapes, NOT welch's grape juice.
panteys 3 years ago
What do you think welches grape juice is? It is *JUST* concord grapes. No preservatives or additives.
sklarm 3 years ago 10
@panteys Over here we call it Winter Wine, made when there are no fresh fruit available.
khunag 1 year ago
@panteys FYI, many wine making companies use juice from concentrate. What we are talking about here is "cheap" wine by DIYers. Don't slam someone for finding a workaround for a final product. If they like it, so be it! If you want a $20/bottle wine that has a label on it then that's YOUR business. Bottom line is it's still fermented grape juice. You're making them rich for something we all can do for ourselves.
wingmanalive 1 year ago
@panteys ha ha ur comment recieved too many negative votes
shellzcannon74 6 months ago
We never did it like this in prison.
Michlimania 3 years ago 5
Don't drink but thank you for the video. You're very sexy, btw.
FindlaySucks 3 years ago 3
This comment has received too many negative votes show
eww she's like grandmas age.
arfanullah 3 years ago
GILF
riothero313 2 years ago
I was on day 29 and my dog tipped it over and drank it all up. I tried to punish him, but he passed out and forgot everything the next day.
Poofyponcho 3 years ago 12
@Poofyponcho Same thing happened to me too. The only differece was, my wife tipped it over :(
DeRex9 6 months ago
what the heck LOL you caught me off guard with that one hahaha that was hilarious ... haha good job you guys made me luagh [=
chick5581 3 years ago
very cool!
I would be EXTREMELY careful about how steral your utensils are. Yeast is an organism that is alive, therefore meaning it can host BACTERIA and it will die if you are not careful. Thus rendering your efforts useless.
However, because alcohol in and of itself is sterile in nature, the most homemade alcohol can ever do is taste VERY BAD. But it WILL NOT KILL YOU.
Drinking a ten year old bottle of sparkling grape juice, however, can kill you.
rogueelite 3 years ago
protest you tube "WE AINT DO YA SITE IF YOU OBSESSED WITH COPYRIGHT"
PotatoPatoto 3 years ago
Meths is also cheap, but ...
thedailyenglishshow 3 years ago
lol
jezuzfreek777 3 years ago
probably taste like shit...
Nikos898 3 years ago
Does it taste decent? Have you ever tried real grapes?
meloearth 3 years ago
ten days are up! are you still alive? hehe.
vutEwa 3 years ago 4
The balloon is still up (yeast is still active and bubbling). We might rack it once today just to reduce yeast influence, but it is still too carbonated to seal up.
sklarm 3 years ago
@sklarm what do you mean by rack it?
targetcxd 2 months ago
@targetcxd Racking is the process of siphoning from one jug to another.
bkpickell 3 weeks ago
@bkpickell Ahh thanks, i made mine in november, and tried it last week. Wasnt fantastic of coarse, (I mean theres a reason why wine makers spend thousands of dollars to make theirs and why i spend 20-35 dollars a bottle to buy it) but overall it was very drinkable. I'm keeping it as maybe a table wine or if anything as a solution for lonely nights when budgets tight. I kept the balloon on too long thou, and i picked up a slight rubber taste :( still VERY worth it IMHO
targetcxd 3 weeks ago
@targetcxd An airlock would have prevented the rubber taste.. Airlock $1.50, Bung for your jug... $1.25.. Your wine not tasting like rubber... Priceless.. LOL...
bkpickell 3 weeks ago
Hey I am really interested to see how this works out, so please let us know what happens.
GavinLeigh 3 years ago
THAT will taste like garbage juice. If you are lucky. If you are unlucky it may kill you.
disgrauis 3 years ago 2
be sure to let us know how it turns out!
sccuddlers 3 years ago 2
sounds good to me
beast12101 3 years ago