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Potassium sorbate doesn't kill yeast. It coats it so that it won't bud. It is not a fool proof method to stopping a fermentation. The best thing to do to stop fermentation is to rack your wine so that no lees are left in the bottom and the wine is very clear. Time is on your side if you're patient enough. Exploding bottles are seriously uncool. It's better to wait 4 months and do nothing which will ensure no fermentation is happening than to be hasty and end up having to clean up a horrible mess.

This video has answered so many of my questions. Thanks for taking all the time to create the content. Much appreciated!

Also can i ask if the lacto good bacteria lives through dehydrating process?

I want to do it like that but I keep getting told that the fermentation causes it to absorb plastic particles. What does people say about that?

These video's are very well done and sure makes the process so much easier to understand. I'm going on 3 years of wine making and just started 2 batches of rhubarb wine with instructions from 2 other sources. You truly simplified the process. Thank you!

I can only get everclear 151 where I live. That works. I extracted it more quickly by putting covered jars in the sous vide at 160F so the alcohol wouldn't boil off, washing hourly until the fluid layer got lighter in color, then dehydrating in a dehydrator. The brown, tarry resin is not soluble in oil. I added some alcohol back to it to suspend it and will be using it by the drop.

Dude, you're not gonna go blind from ever clear, and Ethanol CANT be 100% from distillation alone, without a secondary drying. Going blind is from the moonshine days when idiots would have methanol in their liquor because they gotta too much heads or tails in their still.

When you mention that you can get 100% alcohol, I thought that you couldn't because of the azeotrope?,can you?

Like to say hey from Faroe Island...like to tell you this...this is a soooooo good canal..you the best fore sure..pure pro..must say that no one of all this UA-cam's that make this kind of program..you the best..you really tell it how it shall be made.food.wine .super good

Loved this but I have one question. I don’t really like a wine like that what do I need to do to give it the bubbles?

Just a question... fermentation in plastic?? Isn't that bad? Thank you!

Just do it dude ! Way too much bla bla bla.

You can do the same thing without all the bells and whistles. Dice or grind the peppers. And dump them in the ever clear. Sealed in a mason jar and set in the sun for a day or 2. The Alcohol will extract the capsaicin. Strain out the pepper bits and leave the jar open to allow the alcohol to evaporat. It may not be as fast or pure. But it's much less complicated, and it's damn hot. And a lot safer.

Great video - very well done! As for re-using the ethanol - you’ll probably find it has an intense pepper flavour, but without the heat, which doesn’t pass through the distillation process. I’ve done the reverse, distilling Carolina Reaper peppers to extract the flavour into alcohol without the burn! I would be cautious re-using that ethanol without flavour testing it first, as you would need some different kit to really get it back to neutral.

Hi Is it safe to boil alcohol over 40%? Thanks

You could extract without drying and get the same output. There's a research paper on it using 100 proof ethanol (4ml per gram fresh), 90C temp water bath over 2 hours. Recovery was over 85% of available capsaicin. With a sox, recovery would be even higher but they didn't use it due to needing to industrialize it. They also found anything over 50% alcohol (100 proof) didn't increase the recovery.

This is for refrigerator storage. If you want long term pickles look elsewhere. Still a yummy looking recipe and the technique of preparation is handy

I'm curious why you're using the expensive food saver style bags when you have a chamber vac. The bags for chamber vacs are sold in bulk and significantly cheaper because they don't need the embossing.

Could I use this concentrate to make a cream?

Do you have a recipe for porcupine? Asking for a friend.

Is that recipe book or technique book?

Wow!!! Looks really good!!

Awesome! Question for soxhlet and condenser which I have both I have a fractional condenser but the problem is from bottom tip of my condenser and to soxhlet size to big. Meaning the soxhlet top is wider but my condenser tip is smaller so is it possible to used and cut a wine bottle using the top half as adapter as substitute for now?

finally i was waiting for someone to explain the taste of lacto-fermented plums. thanks!!!

This is exactly what I needed to know today! thank you. I will check out part two in a couple days when I have finished my rhubarb maceration!

Thank you for the explanation

Damn cats! 😂

Thank you !!!

Hello, why didn't you expect the bag to be more swollen, pillow type, with that the sugar content is almost zero and the probiotics are formed in greater quantity, as well as the rest of the fermentation chemicals, such as short chain fatty acids. In addition, by cutting the fruit a little more, there is more contact with the fermentation surface. I have been fermenting for a year, all kinds of fruits; what I have liked the most are blueberries, tangerines, kiwis, and pears. Don't mind what I told you. I appreciate your time and dedication in preparing the video. Thank you very much

Thank you! This exactly what I was looking for :).

Hi, what is max pressure the meter shows in high vacuum mode? Thanks

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Hi Chef Dan. Just a few questions regarding your videos. I'm following along on your rhubarb wine videos and I'm wondering...1. If you're going to come out with the third video in the series? And 2. Just wondering if I can continue to ferment in the same carboy or if it's necessary to transfer to a second container for the second fermentation? Curious here since I don't have a second carboy. Of all the videos on rhubarb wine making, yours seems like the easiest to follow along with. Thank you for making the time to put these videos out. I've got about 3 gallons of wine fermenting and I hope it's good. First time making rhubarb wine.

Got a beaver terrorizing my pond. I think I just found what I'm going to do with him...

Can I use Himalian salt instead of table salt?

....why???

Thinking of getting permethrin for the ticks..in northern vt as well and they are bad this year.. Just can't have inside if you have cats due to it being toxic.

"takes time and practice, just like everything else" @5:27 lol or u can bring a shovel