The cheapest way to make wine step 3
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Neither does the uploader of this video :P
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i wrote a rap about a daed fetus being mean and me being aborted and my journey in trash can
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@pick8lock looks like some weird kind of dead fetus to me
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it looks like a terd in a bucket 0:01
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If you really want that shitty jailhouse taste why not just ferment it in a toilet
Yuck
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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?
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yep you have to give it time to work.
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You dont have a airlock,, wouldnt that amke it taste like vinager??/
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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