Amazing, the twats yammering on about "FDA". Jesus H. Christ made wine without FDA equipment, and I reckon for most of our history, we made it without FDA approval. My only problem is - I don't speak Australian - anyone have an English-dubbed link?
The main concern about blending the fruit is you can make the wine REALLY cloudy and it takes ages to clear. I have always wanted to try a slow pressing juicer to see how that goes but never made it there. As for FDA, no idea. This is how I do it, if you have concerns about that then use a genuine "frementer" "pulp bag" and "demijon" which will be all OK, and available from any how brew store. Most of my wine is made in a fermenter, but I nearly always use a stocking.
no worries, you might get better results looking for beer brewing. If you using water mellon use 100% water mellon juice otherwise it is bland. there is a recipe for water mellon wine on ferment - it . com
the reason you normally ferment wine to 14% is that is where the al preserves the wine. any less and the wine can go off in the bottle when stored. it should like you are trying to make more of a beer. beer is not stored as long so doesn't need the al content. if you dilute the wine you tend to make it bland an uninviting to drink. in MOST fruit wines you will need about 0.5kg of suger per liter of water. 5 liters=2.5kg sugar.
make sure everything is safe for human's. you can ferment things that will harm you. so if everything is ok, then the process is pretty simple. make sure there is enough sugar to ferment to 14%. put everything in a strain bag. sterilize everything!! and follow the steps above. taste depends on ingredients. should be OK. but I have never done a grain wine so it is all just a guess. let us know how it turns out.
@rogerely
Neither does the uploader of this video :P
johanbogg 1 year ago
it looks like a terd in a bucket 0:01
pick8lock 1 year ago
@pick8lock looks like some weird kind of dead fetus to me
jusfuknwidya 1 year ago
@jusfuknwidya
i wrote a rap about a daed fetus being mean and me being aborted and my journey in trash can
pick8lock 1 year ago
If you really want that shitty jailhouse taste why not just ferment it in a toilet
Yuck
grainpsilo 2 years ago
Amazing, the twats yammering on about "FDA". Jesus H. Christ made wine without FDA equipment, and I reckon for most of our history, we made it without FDA approval. My only problem is - I don't speak Australian - anyone have an English-dubbed link?
47f0 3 years ago
yep you have to give it time to work.
wykedtube 4 years ago
You dont have a airlock,, wouldnt that amke it taste like vinager??/
HickorySticks 4 years ago
why not blend the fruit before putting in the stocking? is the stocking fda.. is the plastic pail fda. what about a glass jar?
josephdupont 4 years ago
The main concern about blending the fruit is you can make the wine REALLY cloudy and it takes ages to clear. I have always wanted to try a slow pressing juicer to see how that goes but never made it there. As for FDA, no idea. This is how I do it, if you have concerns about that then use a genuine "frementer" "pulp bag" and "demijon" which will be all OK, and available from any how brew store. Most of my wine is made in a fermenter, but I nearly always use a stocking.
wykedtube 4 years ago
no worries, you might get better results looking for beer brewing. If you using water mellon use 100% water mellon juice otherwise it is bland. there is a recipe for water mellon wine on ferment - it . com
wykedtube 4 years ago
the reason you normally ferment wine to 14% is that is where the al preserves the wine. any less and the wine can go off in the bottle when stored. it should like you are trying to make more of a beer. beer is not stored as long so doesn't need the al content. if you dilute the wine you tend to make it bland an uninviting to drink. in MOST fruit wines you will need about 0.5kg of suger per liter of water. 5 liters=2.5kg sugar.
wykedtube 4 years ago
make sure everything is safe for human's. you can ferment things that will harm you. so if everything is ok, then the process is pretty simple. make sure there is enough sugar to ferment to 14%. put everything in a strain bag. sterilize everything!! and follow the steps above. taste depends on ingredients. should be OK. but I have never done a grain wine so it is all just a guess. let us know how it turns out.
wykedtube 4 years ago
hey can u tell me wht tablets did u use i cant hear it properly and why dont u post how to make grape wine
william00x 4 years ago
campden tablets.
grape wine is basically the same, but using grapes or grape concentrate.
once the apricot is finished will do a grape wine.
another video coming shortly with the next step.
wykedtube 4 years ago