Відео

I’ve tried and I really didn’t like the process. Most of my wines clear well without it. I also don’t mind a little haze if it doesn’t.

It’s Red Star Premier Rouge wine yeast. It’s specifically selected for wines but works similarly to wine yeast.

Glad it turned out well!!! The dry blackberry will definitely need a minimum of 6 months aging. Once aged, it’s so tart and refreshing!

My lack of personality probably.

There are countless strains of brewing and baking yeast, but they all turn sugar into alcohol at the end of the day. Brewing yeast is bred to achieve certain desired qualities in a brew. Baking yeast is not always the best option, but it will certainly work. It might even work really well. Hope that helps.

​@@SustainableDan I might try it with traditional baking just to see! That really helps, thank you man! Really appreciate the thorough response 🙏

I do love my neighbors to the west!

Very cool!

I have cucumbers on the arch and they are what I’m most excited for. They’re Persian cucumbers and they are the perfect shape for pickle spears. I make quick pickles are they are one of my favorite snacks.

Clarity is a matter of preference for sure. You may get some settling in the bottle, but just try not to pour it in the glass. I hope it turns out well! Mine hit its sweet spot after about 6 months.

Well, that’s probably not what we think at all. I use a sanitizer because wine takes a long time to finish, and I would sure hate to take a sip of vinegar after 6 months. You can sanitize with a multitude of ways. I never said there’s only one right way. Do whatever you want. This is just how I do it. Thanks.

@@SustainableDan I get paranoid, so after watching so many of these, I sit here like omg I'm gonna die from my own cooking. I bleach stuff once in a while, but I worry about chemicals too. lol (I never can be sure what is toxic you know)

@@randymarsh1235 yeah that’s definitely true. I’ve been using less and less additives that are only there to prevent bacteria. The #1 thing you can do is deprive your brew of oxygen after the first few days. No oxygen, no bad bacteria.

🤣 I finally used mine up.

I’m glad you enjoyed the content! Thanks for sharing!

ua-cam.com/video/lFjYnLGrWFE/v-deo.htmlsi=xurQM-hdMjAqpMnP This is just up to beginning fermentation. DIY fermentation has a full video up with the tasting as well. His recipe is different than mine, but it will give you options to think about.

Can u type our your recipe? Im going to add oak to the batch of grapefruit wine that i intend to make

@@4braydenc all of my recipes are types out in my full length videos.

@@4braydenc the recipes are typed out in the description of the full length video.

Just moved from WV to PA.

Alrighty

Thanks for the heads up! Strawberry, Blackberry, and Grapefruit have been my absolute favorites.

​@SustainableDan ohhh I bet blackberry wine is lovely!!

I add everything except the potassium sorbate. I did wait a day before adding yeast, but that’s not necessary. I have steps and comments in the description.

Okay I didn't add the sorbate or yeast yet. I did exactly as you did in the video around 8pm central time i should be able to add yeast. The bucket is still kinda chilled frome the frozen strawberries

Figured I'd share an update. My fg reading adjusted for temperature was 1.080. I know it's a little low according to your video. I just racked it and the adjusted reading after racking is 0.992. Seems a little low but I'm excited I didn't fail the first time. The lower the alcohol the shorter the shelf life right?

@@Qsteffa524 everyone has a different Specific Gravity preference. A lot more goes into shelf life. Not just alcohol content. Tannins and acidity are key as well. Glad to hear it’s going well!

It’s because it’s not a full bodied wine.

I absolutely need to.

It’s worth it!

If you want a higher alcohol content, you use more sugar in the initial recipe. Letting it age just helps with the flavor. Best of luck on your wine making journey!

Glad you enjoyed it. I hope you have a good time making strawberry wine!

Recipe: 1. 3 cans Apple Juice Concentrate 2. Juice from 1 cup each Strawberries, Raspberries, Blackberries 3. Water up to 1 gal 4. 1/2 tsp Safale S-04 Ale Yeast

The 3 jars are apple juice concentrate.

@@SustainableDan y que densidad te dio no echaste azúcar

It might take some getting used to. I have not had this problem yet. They seem to pop on pretty easily

Star-San Sanitizer

He said it like a commercial.

6 months to a year. This batch was great after 6 months, but still continued to improve in the bottle as well.

I’ve been trying to stay concise. I hope the video was helpful!

When the bubbles stop and my specific gravity reading is close to 1.000

@@SustainableDan I will keep an eye out for that number, thanks.

I think it was about $35 a yard. They are some serious projects for sure.

Not in the bottle. You would need a keg, which I would like to get one day.

If you wish to bottle carbonate, you can definitely skip the stabilization process. You can also skip it if you don’t plan on back-sweetening it.

@@SustainableDan pasterized my fruit and must first but I was worried about contamination so I threw in camden tabs at the end? But now I’m seeing all these delicious carbed brews and didn’t know if I was too far gone! Thanks 🙏🏽 Love you idea of carbonating with just juice.

The flavors go together so well!

Not on this recipe. No sorbates because I only use them when back-sweetening. No sulphide because I’m taking the risk to avoid additives. I’ve been inspired to utilize less and less additives. So far it’s been working well.

The whole truck bounced lol. It would probably have been harder to fake it than to just buy $20 worth of dirt and have it tossed in my truck bed.🤣

The initial fermentation takes less than a month, but letting the sediment settle can take much longer.

​@@SustainableDanany thoughts on bentonite?

I tried it at a few steps along the way. It is worth waiting at least 6 months. The flavor develops so well between 6-12 months.

​@@SustainableDanDo you just leave it in the last bottle with the air lock untill 6-12 months? Untill U want to drink it?

The bucket holds 2 gallons, but I do all of my one gal recipes in it. With the fruit pulp and everything, you need more than a 1 gal bucket to make 1 gal of wine. You want to fill up your 1 gal bottle, but you’re leaving fruit and sediment behind.

With small batches like these, I recommend consuming them sooner rather than later. Once they are done fermenting, you can put a normal lid on it and keep it stored in a cool, dark place.

Yes, but it can be trickier. Wild yeas needs a bit more care and attention, because harmful bacteria’s found in the fruit can destroy your wines. I would brew at a slightly lower temperature, and avoid air contact with your wine as much as possible.

I have done this with a small batch of strawberry wine. You can absolutely do that. I just think that 3-5 days soaking in the mist works just as well. I would probably let it all sit that long either way.

If my pepper garden does well this year, I’ll throw some recipe videos together.

I unfortunately never got around to filming a tasting of a few of my older wines before they were gone.

That sounds fun. The fruit cap could be HUGE!

Bleach can be used to sanitize drinking water in proper quantities so I would imagine it would sanitize equipment safely.

Reading online, people recommend 25g of sugar per gallon. 1cup of Mott’s has 25g of sugar so it’s perfect. It has worked well for me so far.

@@SustainableDanhonestly I don’t think you realize how ingenious of a solution you have found is. Hahaha 😂 I’ve been reading through tons of debates of adding pure sugar how much and when etc. adding juice in hindsight seems like the most obvious solution. (Pun intended)