I've been watching lots of fruit wine videos lately in anticipation of making some myself and this is the first one that mentions such a long fermentation time. Others make it sound like when you home brew beer and are good to go after a couple weeks or so.
Once the bubbles stop, if kept around 68-74 degess for propper fermentation, you be done in a couple weeks. No need to leave it on dead yeast for a yr because that'll give off flavors.
I fermented in 5 days, alcohol content of 13+, pressed, day 10 tested, got the boose I get from 3 beers, just from a glass of wine. This video is not realistic at all.
Honestly, this should’ve been racked off the lees into a carboy for secondary fermentation after about 2 months. Also, unless you’re stretching your wine, there’s no good reason to add that much water, thus diluting flavor... The only water I add is 1 part for every 2 parts of sugar since I boil it to separate the sugars I add to my must. Last, for the first 4-7 days of primary fermentation, it’s best to just cover the bucket with a cloth or something so the yeast can breathe. Stressed yeast can create off flavors that are hard to get rid of, so hold off on using the airlock for the first few days.
Jeremy Marchand I needed this info. I’m in the process of making my first ever batch of raisin wine. I put it into the carboy with airlock attached right away. Later, I learned about secondary fermentation and just didn’t know what to do. So, six days later I pulled off the raisins & just left in the liquid with the airlock attached but I no longer see any bubbling. I hope that it turns out ok. I will taste it in a month or so🤷🏽♀️
Cheers to homemade wine , we just found your video and subscribed . We are home brewers that make beer , grow hops, make wine and meads and others on our channel . Stay thirsty and make lots of wine
you......you know that whole pack is meant to make 5 gallons right?! I mean you can't really overpitch yeast but adding too much at the beginning does two things, it ferments slightly faster, and makes it more likely to be a little harsh due to the stress enzymes put out by yeasts not given enough time to build a specific culture.
What!! 1 year for fermentation!!? I did 30 kg grapes, added I sachet wine yeast, 5 days, fermentation over, transferred to carboy, had 1 glass on 10th day, got a boose I usually get from 3 bottles of beer.
I guess Im asking the wrong place but does anyone know of a trick to log back into an Instagram account..? I was stupid forgot my account password. I would appreciate any tips you can offer me!
@Alonso Jaden Thanks so much for your reply. I found the site thru google and im in the hacking process now. Looks like it's gonna take a while so I will get back to you later with my results.
can make up to 700 gallons of beer or wine per person in your house with out permits THIS WHAT THE LAW STATED ! it may be different in other states >>> This is Texas Law
Excellent Presentation Bro!!! Thanks deeply for sharinG your awesome winemaking tutorial! You are an incredibly inspiring teacher...you taught me so much...so easily...I can neVer forget your lessons!😍I am an old dinosaur at age 56 and I find that I totally enjoy a nice glass of BeeR or bubbly when my Arthritis flares up!😥I have just started learninG how to make homemade wine! I have a lil jar of Sunripe Grape juice fermentinG right now! I am going to be picking up some Welch's White Juice to experiment with and then I shall try makinG some strawberry wine as per your wonderful suggestions!!! I so totally appreciate you teachinG how the specific gravity works as I shall be able to learn how to use my hydrometer properly! I am goinG to be pickinG up some wine yeast and more airlock bottles on Friday...to continue to practise wine making! Just a lil suggestion...I put some Jaycloths over a Colander and poured some ginger BeeR through it and it clarified the yeast in no time!!! Have a great summer dear soul!✌😇🌎🌻😍🌻🐕🐈🐕🌹🦜🍷🍹🍺
Good explanation, does this wine gets really sweet or ends up tasting like a normal grape wine? I retired in Thailand where wine is becoming very expensive years after years.So I have decided to make my own wine for daily use from all sorts of fruits, including grapes, when in season, with no intention of making vintage wine.Making 40/50 gallons at the time and using a home made wine press.The question is would this prosses reduces consumption time?Thanks for a very clear video.
Most recipes produce a somewhat dry type of wine. If you are going to start making wine I suggest investing 10$ -20$ in a book or two @ Amazon and starting with batches between 3-5 gallons at first.
Thx. Well done and concise. Oh and by the way, setting up a 'still' may be 'illegal' but illegal is just a sick bird. I've been known to run off some rather strong moonshine when the urge hits from time to time. You'd be surprised how easy it is to convert an old 5 gal. pressure cooker over to a still....
Why would you let it for a whole year, It took only 11 to 15 days to finish primary fermentation. I was expecting a crystal clear wine when you racked it.
You say that wine was about a year old - say if it stopped bubbling maybe 8 months prior to filming, would it go bad at all? Or is this the purpose of keeping the alcohol over 10%? I guess it would be airtight and the same as a bottle on the shelf at that point...
Somebody told me you could make up to 4 gallons of moonshine without getting in trouble… I told them they were full of shit and said I knew nothing about anything. Lmao. Great video man. My uncle makes some damn good wine
Yeah, this video is missing crucial steps such as SANITATION. Also you wont get a consistent product if you dont kill of the wild yeast on the strawberries. Be a shame to come back to a wine that smells like feet. To answer, yes you can get it down to like 3 months. Primary ferment until its mostly done which should be like 3 weeks in 70 degrees. Siphon off the lees into carboy and add potassium metabisulfite and sparkalloid. Degass and top with an air lock. Wait to clear. The better you degass the quicker it will clear
Hello, Do you know how much tannin goes into the wine, in your 2 gallons of wine, my main question is, whats the longest time period that you can age strawberry wine in a bottle without adding tannin from other resources to the wine.
I don't add tannin at all. Or acid. Try it without any of those things first and I think you'll really like it. It's a dry blush with plenty of flavor layers and good mouthfeel.
Alchohol, alchemy and chemistry. Fun fact: Noah, who was found to be the most perfect man in all of the realms was an "alchoholic", was found to be the only man capable of creating the Ark. If the only righteous man in the realms was an alcoholic, what does that tell you about the rest of humanity?!😂😂😂 Seriously though, Noah owned a vineyard and was a wine maker. In scripture and mythology, when you read about any people in these stories and it is noted they made wine, owned a vineyard or were an alcoholic, that is code that they were practicing alchemy. It is not lead into gold, but sugar into wine. The dirt of the body into the gold of the Sun, and the muck of the soul, into the beauty of the lotus flower. Keep up the art of wine making, this should never be a lost art.
In jail u add bread for yeast n fruit n they would take it to shower n run hot water on it in a clean clear trash bag n it blows up n u burp it n then keep doing that n then after 2 weeks they had a pretty decent wine n it did trick so I'd imagine if u used heat u could ferment faster
Don't follow all these recipes. 5 days was enough for me to make 25 liter of red wine, with 30 kg grapes with 1 sachet yeast, alcohol content of 13+. I tasted it, got boose, safe to drink, can back sweeten, age some bottles if I want to, can carbonate it by adding sugar to the bottom of bottles, it's easy as long as pay attention to the basics.
all that sugar can't be healthy ...what about riping the strawbery a bit more so that they have natural fructose ? will that work and avoid putting that sugar shit in it?
The reason home wine making is becoming a lost art is because people do not have patience. Todays society is a "instant gratification" one. They want it now, not later. To make a good wine takes months, if not years of aging. Just my 2 cents.
But if u got time n nit hiding ur brew n jail I guess this is slow way u gotta have patients for stuff like this or growing cannabis to lol I duno if I have those patience I mean lol
I've been watching lots of fruit wine videos lately in anticipation of making some myself and this is the first one that mentions such a long fermentation time. Others make it sound like when you home brew beer and are good to go after a couple weeks or so.
Once the bubbles stop, if kept around 68-74 degess for propper fermentation, you be done in a couple weeks. No need to leave it on dead yeast for a yr because that'll give off flavors.
Yes! Same here !! Everyone i see it’s months not years and seems more simple with other methods
I fermented in 5 days, alcohol content of 13+, pressed, day 10 tested, got the boose I get from 3 beers, just from a glass of wine. This video is not realistic at all.
Honestly, this should’ve been racked off the lees into a carboy for secondary fermentation after about 2 months. Also, unless you’re stretching your wine, there’s no good reason to add that much water, thus diluting flavor... The only water I add is 1 part for every 2 parts of sugar since I boil it to separate the sugars I add to my must.
Last, for the first 4-7 days of primary fermentation, it’s best to just cover the bucket with a cloth or something so the yeast can breathe. Stressed yeast can create off flavors that are hard to get rid of, so hold off on using the airlock for the first few days.
Jeremy Marchand I needed this info. I’m in the process of making my first ever batch of raisin wine. I put it into the carboy with airlock attached right away. Later, I learned about secondary fermentation and just didn’t know what to do. So, six days later I pulled off the raisins & just left in the liquid with the airlock attached but I no longer see any bubbling. I hope that it turns out ok. I will taste it in a month or so🤷🏽♀️
Isn’t the process of fermentation anaerobic? Meaning that it doesn’t require oxygen.
@@gearsghoul4500 It requires oxygen in the beginning to help the yeast form a colony, but once fermentation begins oxygenation needs to be avoided
Nice video. Im gonna try that soon. Im waiting on more strawberries from my garden now.
Cheers to homemade wine , we just found your video and subscribed . We are home brewers that make beer , grow hops, make wine and meads and others on our channel . Stay thirsty and make lots of wine
Great video! Thanks for sharing. I’m going to make some strawberry mead next! 🤤
you......you know that whole pack is meant to make 5 gallons right?!
I mean you can't really overpitch yeast but adding too much at the beginning does two things, it ferments slightly faster, and makes it more likely to be a little harsh due to the stress enzymes put out by yeasts not given enough time to build a specific culture.
What!! 1 year for fermentation!!? I did 30 kg grapes, added I sachet wine yeast, 5 days, fermentation over, transferred to carboy, had 1 glass on 10th day, got a boose I usually get from 3 bottles of beer.
Did you have a load of rocks in the dryer at the end of the video? lol Thanks for sharing.
Lmaooooooo
I guess Im asking the wrong place but does anyone know of a trick to log back into an Instagram account..?
I was stupid forgot my account password. I would appreciate any tips you can offer me!
@Niko Alfonso Instablaster =)
@Alonso Jaden Thanks so much for your reply. I found the site thru google and im in the hacking process now.
Looks like it's gonna take a while so I will get back to you later with my results.
@Alonso Jaden it worked and I now got access to my account again. I am so happy:D
Thanks so much, you saved my ass!
can make up to 700 gallons of beer or wine per person in your house with out permits THIS WHAT THE LAW STATED ! it may be different in other states >>> This is Texas Law
What a great video. How long did you say the original fermentation need to go for?
Idk where you're at in the south but in Louisiana its completely legal to make so much it but its illegal to sell it
Excellent Presentation Bro!!! Thanks deeply for sharinG your awesome winemaking tutorial! You are an incredibly inspiring teacher...you taught me so much...so easily...I can neVer forget your lessons!😍I am an old dinosaur at age 56 and I find that I totally enjoy a nice glass of BeeR or bubbly when my Arthritis flares up!😥I have just started learninG how to make homemade wine! I have a lil jar of Sunripe Grape juice fermentinG right now! I am going to be picking up some Welch's White Juice to experiment with and then I shall try makinG some strawberry wine as per your wonderful suggestions!!! I so totally appreciate you teachinG how the specific gravity works as I shall be able to learn how to use my hydrometer properly! I am goinG to be pickinG up some wine yeast and more airlock bottles on Friday...to continue to practise wine making! Just a lil suggestion...I put some Jaycloths over a Colander and poured some ginger BeeR through it and it clarified the yeast in no time!!! Have a great summer dear soul!✌😇🌎🌻😍🌻🐕🐈🐕🌹🦜🍷🍹🍺
I really want to try this but not sure I have the patience. Since it sits for so long why doesn't it start to mold, or does it?
Wow you are genius! Wanna try the strawberry wine ❤️
3:20 what's that inside ? is it something like cloth ?
I was looking for a tutorial and when I saw your face I lit up
So if I wanted to keep it sweet instead of dry, would I just not ferment as long and keep gravity near 1.05ish?
Good explanation, does this wine gets really sweet or ends up tasting like a normal grape wine? I retired in Thailand where wine is becoming very expensive years after years.So I have decided to make my own wine for daily use from all sorts of fruits, including grapes, when in season, with no intention of making vintage wine.Making 40/50 gallons at the time and using a home made wine press.The question is would this prosses reduces consumption time?Thanks for a very clear video.
Most recipes produce a somewhat dry type of wine.
If you are going to start making wine I suggest investing 10$ -20$ in a book or two @ Amazon and starting with batches between 3-5 gallons at first.
Very informative thanks
Awesome video thanks
Smooth as strawberry wine ❤️
If you want to stretch your berries, a quart goes well with a gallon of apple juice.
Same for cherries, blackberries or elderberries.
Enjoy!
Can’t say it ever took a year to ferment anything to me
Hey, do you have any suggestions of what I could do with the leftover Strawberry solids?
What a great teacher! :)
Thank you!
Great video, How long did you let the wine sit in the bucket?
Brilliant❤
Totally *not* (wink wink) going to use this method to make amazing handcrafted concoctions until I reach the arbitrarily chosen age of 21.
Jordan Fox kicking myself in the butt for not being that smart at your age. Lol.
I started making wine at 16 when googled the mixture im 19 now and almost reached perfection
...I started at 8
I started at 2 you idiots
Welp I’m getting ready to start but by the time the wine is ready I’ll be legal lol
How many days is it ready to drink?
Why transfer wine from a plastic bottle to a glass?
I'm from Saudi Arabia, we have no wine...
Do you have to boil the strawberries?
Great ideas 👍
1:35 how did you arrive at 2 gallons of water?
Thx. Well done and concise. Oh and by the way, setting up a 'still' may be 'illegal' but illegal is just a sick bird. I've been known to run off some rather strong moonshine when the urge hits from time to time. You'd be surprised how easy it is to convert an old 5 gal. pressure cooker over to a still....
Why would you let it for a whole year, It took only 11 to 15 days to finish primary fermentation.
I was expecting a crystal clear wine when you racked it.
كم يوم يستغرق حتى الاستخدام ؟
ولماذا نقلت المشروب من البلاستيك الى عبوة الزجاج ؟
Is this a case of the sweeter we make the must the more alcohol at the end? Should I always shoot for a 1.09 to start?
Wonder if you could use ale yeast or champaign yeast ?
Oh man, looks good! Thanks!
You say that wine was about a year old - say if it stopped bubbling maybe 8 months prior to filming, would it go bad at all? Or is this the purpose of keeping the alcohol over 10%? I guess it would be airtight and the same as a bottle on the shelf at that point...
All together did u use 8lb or more of sugar? If more how much
Somebody told me you could make up to 4 gallons of moonshine without getting in trouble… I told them they were full of shit and said I knew nothing about anything. Lmao. Great video man. My uncle makes some damn good wine
This was great 😸
well done
Is sterilization as critical as it would be with beer in this process?
Great video.
This helped a lot the only problem is the time, a few months to a year. Is there some way to speed up that process?
Yeah, this video is missing crucial steps such as SANITATION. Also you wont get a consistent product if you dont kill of the wild yeast on the strawberries. Be a shame to come back to a wine that smells like feet. To answer, yes you can get it down to like 3 months. Primary ferment until its mostly done which should be like 3 weeks in 70 degrees. Siphon off the lees into carboy and add potassium metabisulfite and sparkalloid. Degass and top with an air lock. Wait to clear. The better you degass the quicker it will clear
This time frame is not right.
I use a bit of a different method, and make a sweet wine, heavy strawberry flavor, and about 16%ABV
What's your recipe
Don't throw all of the lees away. A tablespoon or so of lees are free yeast for the next batch.
Can you use normal yeast???
6:56 🤣 great vid btw thanks! very informative
Hello, Do you know how much tannin goes into the wine, in your 2 gallons of wine, my main question is, whats the longest time period that you can age strawberry wine in a bottle without adding tannin from other resources to the wine.
I don't add tannin at all. Or acid. Try it without any of those things first and I think you'll really like it. It's a dry blush with plenty of flavor layers and good mouthfeel.
1.000 is not plain water. It’s simply a liquid without sugar left in it. Not one mention about sanitization.
Alchohol, alchemy and chemistry. Fun fact: Noah, who was found to be the most perfect man in all of the realms was an "alchoholic", was found to be the only man capable of creating the Ark. If the only righteous man in the realms was an alcoholic, what does that tell you about the rest of humanity?!😂😂😂
Seriously though, Noah owned a vineyard and was a wine maker. In scripture and mythology, when you read about any people in these stories and it is noted they made wine, owned a vineyard or were an alcoholic, that is code that they were practicing alchemy. It is not lead into gold, but sugar into wine. The dirt of the body into the gold of the Sun, and the muck of the soul, into the beauty of the lotus flower. Keep up the art of wine making, this should never be a lost art.
In jail u add bread for yeast n fruit n they would take it to shower n run hot water on it in a clean clear trash bag n it blows up n u burp it n then keep doing that n then after 2 weeks they had a pretty decent wine n it did trick so I'd imagine if u used heat u could ferment faster
❣️❣️❣️❣️😍😍😍😍
What if we don't have wine yeast ! Can we use bread yeast ?
Bread yeast will make wine that is safe to drink, and it will contain alcohol, but it will taste like gum socks
Edit: gym socks not gum socks
home make wine can sales or not
in philippines (baguio city) they sell straberry wine
4 lbs per gallon plus berries? That exact yeast now goes by premeir rouge.
Several months? Even a year? Just for age right?
Sorry, I meant reducing readiness for consumption.
search cold crashing wine
Surely you have to wait 2 years to drink it????
Don't follow all these recipes. 5 days was enough for me to make 25 liter of red wine, with 30 kg grapes with 1 sachet yeast, alcohol content of 13+. I tasted it, got boose, safe to drink, can back sweeten, age some bottles if I want to, can carbonate it by adding sugar to the bottom of bottles, it's easy as long as pay attention to the basics.
@@jobinjoseph11 holy delayed comment response Batman!
Receta
all that sugar can't be healthy ...what about riping the strawbery a bit more so that they have natural fructose ? will that work and avoid putting that sugar shit in it?
All the sugar is consumed by the yeast. It doesn’t remain in the final product.
nice :)
I wanted to make strawberry wine till he said 8 pounds of sugar
You know a lot of that sugar is metabolized by the yeast, which then produces the alcohol. You're not actually drinking that much sugar.
@@WhiskeyJackLibby Correct, hence the negative gravity reading after fermenting for a year.
The reason home wine making is becoming a lost art is because people do not have patience. Todays society is a "instant gratification" one. They want it now, not later. To make a good wine takes months, if not years of aging. Just my 2 cents.
Alcoholic juice can be made in weeks, but you are right Troy - you'll be gratified if you give it time.
Superficial get a book
I’ll taste it no problem if you agree to ship a sample lol jokes
Dig it lol
But if u got time n nit hiding ur brew n jail I guess this is slow way u gotta have patients for stuff like this or growing cannabis to lol I duno if I have those patience I mean lol
And they filtered thru a shirt to get all chunks out n jail I mean goes with my last comment