@longp2000 most yeasts will survive up to 120* F. but at higher temperatures you can pick up unwanted flavors, either from the container or changes in the juice itself. Brewing is best done at warm room temperatures. Approx. 75* F. or so.
@IANHAYDENFERREIRA If you can find a glass fermenter, or a very large carboy, use that if your worried about plastic. The wine needs LOTS of room at the top for the first week or so.
@IANHAYDENFERREIRA IMHO, glass is fine as long as you have a blowoff tube because the initial fermentation can get vigorous. Food grade plastic is not a problem as it imparts no off flavors AND you generally don't need the blowoff tube. Also, opaque fermentation keeps the wine/beer from getting light struck which CAN introduce off flavors!
Hey Craig, I was wondering if the different wines that are homebrewed can be mixed with some sort of fruit or extract of fruit to make a sweet twist on a dry wine? If so what would you recommend and at what stage should I add the flavor? Thanks. BTW, the bloopers are great, I relate as I tried to do a video and was flustered at times. Take care buddy
Remember folks, open fermentation is not a dreaded demon. I open ferment all my beers, and have always had great results. As long as the fermentation process is going, and producing C02 nothing can survive.
why is primary fermentation always in a plastic bucket? why not start it out in a glass carboy? i am fermenting some cider right now in a 1 gallon glass carboy, should i have done it in a plastic bucket first? I've heard primary fermentation is faster in a plastic bucket, but is this the ONLY reason? Thanks!
@zaq37 The buckets allow for heavy foam during the first stages of fermentation. It can be done in a carboy as long as there's enough room up top. I've never heard that it's faster in a bucket.
Hey Craig, I've seen some people airlock the primary fermentation and some say leave it open, covered with a loose towel so the yeast can multiply. Which one is it?
hell yeah and you have a 250g pack of nakhla two apple siting by the base of the hookah. you should do a hookah video. also check out my friends hookah forum at
royalhookahforum(dot)com you can find me on there my username is hookahTIY
Hi Craig, Enjoy your videos. Great visual aid to better understand the kit instructions. Quick question. When I placed my airlock on my fermenter after adding my yeast and placing the lid on the fermenter, i managed to drain a small amount of the sterilized water (approx a third of the airlock) in to my must/wine. Have I destroyed my wine? Thanks in advance if you get a chance to respond. Thanks
I just use whatever 100% juice I'm in the mood for, throw it in, add some water and bread yeast lol. Works good. None of those chemicals etc. are really needed imho.
That'll work, but to get a nice clear table wine to serve at dinner, you really need to do it this way. I'm not knocking your way tho. I've done it myself. Whatever works right?
Yes, that is exactly what I mean..the large Deer Park Water containers. I was given two for free so I thought they might work, just didn't know whether they would affect the taste too much. Thanks for your help.
Glad I checked utube and saw your videos. Putting a visual to words will help with our wine making. My husband and I just purchased our first wine making kit and some vintners shiraz. Can't wait to see how it turns out. I have one question for you. I only have one carboy (glass) at this time. How do you think the plastic deerpark water containers would work for racking a second time or should I just stick to glass?
Lmao you should be proud that others appreciate your culture i think the vid is brill and the wine certainly works judging by the stuttering stage at the end. i just hope when i do my own it taste some what like blossom hill ros'e which is my favorate drink
It pulls down proteins that would later make the wine cloudy. I think the kit makers know what they're doing. Are you willing to try not adding it and let us know what happens?
Ya, I know what it does but why during the first stage of fermentation? In normal operations bentonite is used just a few days prior to bottling after the yeasties have done their job and almost everything is ready. Thing is, I've never tried one of the kits.. just too expensive for my tastes.
Well, aside from removing proteins at the start, helping to clear the final product easier at the end, the addition of bentonite also helps the yeast activity.
Thanks for the vid. I also make wine, but from home grown grapes. I like to see this ancient art from other perspectives. Youre doing great, and thanks for the bloopers. Imperfection is part of the process :)
hey craig i was gona buy a mr beer kit but after watching your vids im gonna buy the same set up you have what happens if you put to much yeast in a batch just wondering
hey there i dont mean to be too critical but the wine is actually pronounced reesling , like reeses pieces. and it is 99 percent of the time a very sweet wine, not dry. I hate wine snobs who think they know everything so i dont want to come off as one but a reallly realllly good book to get if your interested in wine is called windows on the world complete wine course by kevin zraly. its only about 16 bucks on amazon Definately recommend it!! Your wine knowledge will grow tenfold in a few days
Yes, thank you. I am fairly new at the whole wine thing but I was really excited to post a video on how to make it from a kit. I made sure that I had a few under my belt before I did the video, but the English language does no good in telling us how to pronounce things. I will say, though, that the finished product is not really sweet. I don't like sweet wines. It's about a 2 out of 5.
Thanks Craig! I just made my first batchs of wine a few months ago. I didnt have the benefit of your kit but i did the basics right. I learned to much yeast and too little sugar seemed to make HUGE alcohol. Not too bad just not sweet like i like. The second I used more sugar and a bit less yeast.That was sweet and not too strong. I REALLY liked your bloopers! Careful with the scrumpy dude!
Hi Craig, Thanks for the great home brew and wine making videos. I just started making my own wine this weakend. It's my first batch. I have the same wine kit you have only mine is the Merlot. I have a beer brewing kit comming can't weight to try it.
I do have a question, my kit instructions read, if I am using tap water, to fill a bucket and let the chlorine escape over night, before proceeding with the initial step. How important is this in your opinion. Thanks
Ya, I pondered this myself before my first batch. The water supply in my area has some chlorine in it, but not very much. When I fill a bowl with warm (hot+cold) water, I can't really smell the chlorine. I opted to just use the water as it is. I have read that if your water is quite drinkable, it is fine for making wine. That's really all I can tell you. Try asking your home brew supplier what they think. They will have had experience with your water and its quality for making wine.
LOL,i love the outtakes .
applemonkey187 3 weeks ago
how much are the measurements of each of the ingredients like potassium metabolifite and sorbate and Bentonite????
littlemanmays1187 2 months ago
Haha bloopers are always awesome.
Ch0coDK 3 months ago
Comment removed
FrostishkaMrs 3 months ago
That's exactly why you don't need a glass of home brewed wine while your filming a how to video on brewing wine, bloopers funny hah
Monkdaddy 5 months ago
How hot would be too hot when fermenting?
longp2000 7 months ago
@longp2000 most yeasts will survive up to 120* F. but at higher temperatures you can pick up unwanted flavors, either from the container or changes in the juice itself. Brewing is best done at warm room temperatures. Approx. 75* F. or so.
Reximusprimebeta 6 months ago
This has been flagged as spam show
Craig, you are a cool moe-foe.
longp2000 7 months ago
I love this guy.
TenderTrap86 8 months ago
I cant talk anymore :))
Nightrain80 10 months ago
do you NEED a glass thermometer? I can only find metallic thermometers used in cooking meats in poultry.
nicitaliano 10 months ago
Loved the bloopers.
knightone57 10 months ago
hahaha the bloopers are awesome.
nicitaliano 10 months ago
your video presentation has grown much stronger since the beer-brewing kit. congratulations on honing a secondary skill during the brewing process
Rutagher 1 year ago
A little bit to much wine sir? :L
maropmarop 1 year ago
hi
do you need a non transparent fermenter?
i would rather use a glass one
the plastic cant be good in the wine
IANHAYDENFERREIRA 1 year ago
@IANHAYDENFERREIRA If you can find a glass fermenter, or a very large carboy, use that if your worried about plastic. The wine needs LOTS of room at the top for the first week or so.
CraigTube 1 year ago
@IANHAYDENFERREIRA IMHO, glass is fine as long as you have a blowoff tube because the initial fermentation can get vigorous. Food grade plastic is not a problem as it imparts no off flavors AND you generally don't need the blowoff tube. Also, opaque fermentation keeps the wine/beer from getting light struck which CAN introduce off flavors!
dljones33 1 year ago
LOL... Craig, Bloopers were Awesome! Nice vid keep'em coming!
neotracer075 1 year ago
thats a ass load of wine dude! im so buying one of those i can stay drunk for the rest of my life
TheHappysmoker420 1 year ago
Hey Craig, I was wondering if the different wines that are homebrewed can be mixed with some sort of fruit or extract of fruit to make a sweet twist on a dry wine? If so what would you recommend and at what stage should I add the flavor? Thanks. BTW, the bloopers are great, I relate as I tried to do a video and was flustered at times. Take care buddy
mntman603 1 year ago
Remember folks, open fermentation is not a dreaded demon. I open ferment all my beers, and have always had great results. As long as the fermentation process is going, and producing C02 nothing can survive.
MrPatriotOne 1 year ago
@MrPatriotOne Do you cover the fermenter with anything, like a towel, or just leave it totally opened?
CraigTube 1 year ago
HAHAHAHA... too much of this i can't talk anymore!!!
chepee83 1 year ago
Bloopers and wine. Who would have thought?
worldviewtruth 1 year ago
why is primary fermentation always in a plastic bucket? why not start it out in a glass carboy? i am fermenting some cider right now in a 1 gallon glass carboy, should i have done it in a plastic bucket first? I've heard primary fermentation is faster in a plastic bucket, but is this the ONLY reason? Thanks!
zaq37 1 year ago
@zaq37 The buckets allow for heavy foam during the first stages of fermentation. It can be done in a carboy as long as there's enough room up top. I've never heard that it's faster in a bucket.
CraigTube 1 year ago
@zaq37 ; I find its easyer to mix everything together in a bucket plus i find its easyer to keep warm during the primary ferment.
pureraver91 1 year ago
7:42 is classic made my laugh craig. Thanks for the very informative vids.
meadmiester 1 year ago
Hey Craig, I've seen some people airlock the primary fermentation and some say leave it open, covered with a loose towel so the yeast can multiply. Which one is it?
toxeyfrench 2 years ago
Closed fermentation is always the safest, and the yeast will multiply just fine. Why take risks?
CraigTube 2 years ago
@CraigTube Well too much carbon dioxide can cause explosions.... I do it open, but Kilju isn't like wine...
VALsacount2 1 year ago
@toxeyfrench ; You can leave it off for 20 minutes to an hour thats all I would allow.. And this is to let some extra oxygen in, but is not required.
pureraver91 1 year ago
Hey Craig
Where do you get your heat belts? Thanks for all of the awesome vids!
MeatHelmet1977 2 years ago
I just put a link in the more info section to a great place to buy the belt and any other brewing stuff.
CraigTube 2 years ago
hell yeah and you have a 250g pack of nakhla two apple siting by the base of the hookah. you should do a hookah video. also check out my friends hookah forum at
royalhookahforum(dot)com you can find me on there my username is hookahTIY
TheTrueEVPHunter 2 years ago
Excellent.
CraigTube 2 years ago
I guess it was good wine haha, thanks for that. A+++
mcrobot88 2 years ago
bloopers were funny, maybe u should lay off the drinking your previous batches while making new ones.. lol
ninjaryder1st 2 years ago
haha bloopers were great
MrGameAndWatch00000 2 years ago
Hi Craig, Enjoy your videos. Great visual aid to better understand the kit instructions. Quick question. When I placed my airlock on my fermenter after adding my yeast and placing the lid on the fermenter, i managed to drain a small amount of the sterilized water (approx a third of the airlock) in to my must/wine. Have I destroyed my wine? Thanks in advance if you get a chance to respond. Thanks
VinoPort1 2 years ago
No, not at all. Even if the airlock wasn't sanitized, I don't think it's enough to worry about. Your wine will be perfect.
CraigTube 2 years ago
Thanks very much Graig. Really appreciate the response and am glad to know I haven't messed up the wine.
Again enjoy your videos. Very helpful and enjoyable to watch.
Thanks again.
VinoPort1 2 years ago
I just use whatever 100% juice I'm in the mood for, throw it in, add some water and bread yeast lol. Works good. None of those chemicals etc. are really needed imho.
drewd1987 2 years ago
That'll work, but to get a nice clear table wine to serve at dinner, you really need to do it this way. I'm not knocking your way tho. I've done it myself. Whatever works right?
CraigTube 2 years ago
lol yeah, actually I'm planning on getting a real setup together soon. Found your videos very informative, thanks.
drewd1987 2 years ago
Yes, that is exactly what I mean..the large Deer Park Water containers. I was given two for free so I thought they might work, just didn't know whether they would affect the taste too much. Thanks for your help.
tntbrill 2 years ago
Glad I checked utube and saw your videos. Putting a visual to words will help with our wine making. My husband and I just purchased our first wine making kit and some vintners shiraz. Can't wait to see how it turns out. I have one question for you. I only have one carboy (glass) at this time. How do you think the plastic deerpark water containers would work for racking a second time or should I just stick to glass?
Thanks
tntbrill 2 years ago
I'm not sure what you mean by "deerpark" but if you mean the big water jugs, I don't see why not as long as you can fit the airlock on the top.
CraigTube 2 years ago
The outtakes where great lol.
EBOWARRIOR 2 years ago
I'm sorry but make wine with grape juice is offensive for Italians like me!!! ;)
hind00 2 years ago
Lmao you should be proud that others appreciate your culture i think the vid is brill and the wine certainly works judging by the stuttering stage at the end. i just hope when i do my own it taste some what like blossom hill ros'e which is my favorate drink
motherfukkkka 2 years ago
I'm so glad that a competent person has made a how to video on here. Can't wait to get start myself. Enjoy your brew love the videos beer and wine.
mcgehee1980 2 years ago
I've never understood why the kits have people add the bentonite to the primary fermentation... it just never really made any sense to me.
rasoros 2 years ago
It pulls down proteins that would later make the wine cloudy. I think the kit makers know what they're doing. Are you willing to try not adding it and let us know what happens?
CraigTube 2 years ago
Ya, I know what it does but why during the first stage of fermentation? In normal operations bentonite is used just a few days prior to bottling after the yeasties have done their job and almost everything is ready. Thing is, I've never tried one of the kits.. just too expensive for my tastes.
rasoros 2 years ago
Well, aside from removing proteins at the start, helping to clear the final product easier at the end, the addition of bentonite also helps the yeast activity.
CraigTube 2 years ago
Craig, your videos prove you are a renaissance man, but the blooper reel? Less wine before filming might do the trick! Great video anyhow, thanks.
radarbrew 2 years ago
Thanks for the vid. I also make wine, but from home grown grapes. I like to see this ancient art from other perspectives. Youre doing great, and thanks for the bloopers. Imperfection is part of the process :)
Donavin1976 2 years ago
hey craig i was gona buy a mr beer kit but after watching your vids im gonna buy the same set up you have what happens if you put to much yeast in a batch just wondering
olde800hg 3 years ago
I've never done that. It may affect the taste but I'm not sure. Just don't do it :)
CraigTube 3 years ago
hey there i dont mean to be too critical but the wine is actually pronounced reesling , like reeses pieces. and it is 99 percent of the time a very sweet wine, not dry. I hate wine snobs who think they know everything so i dont want to come off as one but a reallly realllly good book to get if your interested in wine is called windows on the world complete wine course by kevin zraly. its only about 16 bucks on amazon Definately recommend it!! Your wine knowledge will grow tenfold in a few days
jereed02 3 years ago
Yes, thank you. I am fairly new at the whole wine thing but I was really excited to post a video on how to make it from a kit. I made sure that I had a few under my belt before I did the video, but the English language does no good in telling us how to pronounce things. I will say, though, that the finished product is not really sweet. I don't like sweet wines. It's about a 2 out of 5.
CraigTube 3 years ago
Thanks Craig! I just made my first batchs of wine a few months ago. I didnt have the benefit of your kit but i did the basics right. I learned to much yeast and too little sugar seemed to make HUGE alcohol. Not too bad just not sweet like i like. The second I used more sugar and a bit less yeast.That was sweet and not too strong. I REALLY liked your bloopers! Careful with the scrumpy dude!
nordlander367 3 years ago
I like the music in the background. it makes it seem a bit more professional.
eyesofnova 3 years ago
omg great blooopersthatss freakin hillarious lol
kairama15 3 years ago 5
hi Craig when will you be posting your next video because i want to no the next step.
you are doing a great job.
jackaaronhowe 3 years ago 8
I am editing it tonight, so hopefully sometime during the night, or tomorrow for sure. Thanks.
CraigTalk 3 years ago 8
OK Thanks
jackaaronhowe 3 years ago
Craig, your presentations are always SO clear and informative! Keep up the great work. When do we get to do rye?
tommus 4 years ago 6
XD! LOVE THE BLOOPERS!
pius185 4 years ago 4
great video love the bloopers! Keep them coming
burtonsnow88 4 years ago 3
Hi Craig, Thanks for the great home brew and wine making videos. I just started making my own wine this weakend. It's my first batch. I have the same wine kit you have only mine is the Merlot. I have a beer brewing kit comming can't weight to try it.
daheick 4 years ago 2
lol, great video man. nice touch including the bloopers :)
merddyn2002 4 years ago 2
lol... BLOOPERS are fantastic! HA!
But hey, you made this look so easy! Thank you for the simplicity!
YouBetchYaBoots 4 years ago
Great bloopers! love the new commentary style.
crazybrody06 4 years ago
Craig, Love the bloopers....LoL.
I do have a question, my kit instructions read, if I am using tap water, to fill a bucket and let the chlorine escape over night, before proceeding with the initial step. How important is this in your opinion. Thanks
senrab42 4 years ago
Ya, I pondered this myself before my first batch. The water supply in my area has some chlorine in it, but not very much. When I fill a bowl with warm (hot+cold) water, I can't really smell the chlorine. I opted to just use the water as it is. I have read that if your water is quite drinkable, it is fine for making wine. That's really all I can tell you. Try asking your home brew supplier what they think. They will have had experience with your water and its quality for making wine.
CraigTube 4 years ago