How to Make Wine from Fruit - Banana Wine Recipe - Cheapest Wine Banana Wine Part II
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- Опубліковано 7 вер 2024
- This is how you make wine from fruit. This banana wine recipe is easy to make and the cheapest wine you can make because bananas are available all year long. This is the only wine recipe you will ever need to make any fruit wines. This video concentrates on the making of wine directly from fresh picked fruit or frozen fruit. (Bananas) It is relatively simple once you know the equipment you need and the necessary ingredients and the process of turning fruit into wine.
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This Part II video shows you how to filter, rack, bottle and finish your banana wine.
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It is a great hobby and if you like wine, you can not beat homemade wine that you have made. You can share with your friends or just keep it all to yourself. Once you get the equipment and ingredients you can make wine from .50 cents per bottle to 3.00 dollars per bottle which is cheap.
So if you are just starting out in the hobby, give it a try it really is not that hard to do yourself. You don't need a lot of fancy equipment, even though it makes it easier sometimes. I've seen people make wine out of soda bottles, milk jugs and everything in between.
Feel free to reach out to me anytime and I will gladly help you along in your hobby, because that is what this channel is all about. Share How To videos of things I have learned over the years to make life easier. Work smarter not harder as they say.
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Part I shows you how to mix the ingredients, prepare your bananas and get the Primary fermentation going. Link is below
Ingredients for 5 Gallon batch of finished Banana Wine
18 pounds fresh or frozen fruit (Bananas in this case)
10 pounds of Sugar
5 Campden Tablets
4 Tsp Yeast Nutrient
3 Tsp Acid Blend
1.5 Tsp Wine Tannin
3 Tsp Pectic Enzyme
1 Package Wine Yeast
Optional Ingredients When Bottling Wine and Filtering (Video 2 will go into this)
Bentonite (Helps Filter particles out of wine for clarity
Potassium Sorbate (Used if Back-sweetening wine) Stabilizes wine when sweetening
5 Additional Campden Tablets when Bottling
Banana Wine Part I
• How to Make Wine from ...
Wine from Fruit Part I
• How to Make Wine from ...
Wine from Fruit Part II RACKING
• How to Make Wine from ...
Wine from Fruit Part III FILTERING
• How to Make Wine from ...
Wine from Fruit Part IV BOTTLING
• How to Make Wine from ...
How to use Hydrometer
• How to Use Hydrometer ...
How to Sanitize
• How to Sanitize Homebr...
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We now have a store for everything you see in our videos for supplies. www.amazon.com/shop/howtodoneright
of all the wine videos out there i enjoy yours the best ,thank you for passing on your craft
Thank you Bill. Means so much. 👍👍🍷🍷
Watching from Tanzania. Very inspirational. Thanks for waking up my dormant enterpreneural instincts
Lol
I have made great banana wine with 3 LBS bananas and 1LB of raisins per gallon. Now for a surprise ! You can make a 2nd banana wine from this. Siphon off 1st run wine, pour same amount of water and other ingredients in pail..The wine is lighter but tastes fantastic.
Seen about 15 of your videos and I love them, I'm not even a wine drinker but I just ordered everything to make banana wine! Very excited thank you!
Allll thank you so much for watching. I can't wait for you to try the banana wine it is amazing. Please keep in touch and want your honest opinion. It is excellent wine. Have a great day. ♥️♥️👍👍🍷🍷😁😁
Oohh!, the color reminds me of a batch of persimmon wine I made 12 years ago.
Sweet
Hi Todd and Laura, just wanted to tell you I just bottled 24 bottles of banana wine in 31 days this morning. I just finished a couple chilled glasses late this afternoon. As Todd would say "It is amazing!". I truly love the Pineapple Wine, but I am with Laura.....I double love the Banana Wine!! A tremendous flavor! I have Mixed Berry in my Primary right now. I will take another hydrometer reading tomorrow on Day 16. It is still bubbling a lot....every 5 seconds in the airlock. Thanks for all you do!!
Omg .... I got bananas on my counter im going to make with a twist. I'll shoot a video of it im sure. Pinapple banana would be crazy good.🍍🍌🍍🍌🍌🍍🍍
That would be a great wine!!@@HowToDoneRight
I recently came across your videos Ken.
I am impressed with your easy attitude and style, but more so with the easily understood and clear way of showing us how YOU do it. There are literally endless ways to go about it, but your way suits me best so far, and I'm learning things form you to boot.
I was taken with the simplicity of your almost generic frozen fruit recipe, it fits a half dozen or more fruit wines from frozen fresh to fresh concentrates and fresh pressed or cut fruits. And whether it is a 1 gallon or a 5 gallon batch, it is pretty much a linear recipe which works on all of them. It makes winemaking a better experience as far as I'm concerned.
I'm hooked after many years of working my butt to the bone, and then retiring to finally start out with beer brewing and a bit of distilling. I'm pretty much having a blast doing the same thing that you are doing, but of course not copying your methods completely, as I have a personality of my own.
Between the waiting times I can still experiment with the alcohols for flavors, methods and diversity of characters, although I think I prefer brewing better.
So far, I have started with a one gallon batch of Blueberry, and will stagger the starts of Black berry, Strawberry and Banana about a week apart so I can have my fun on a more regulated note. Bananas, lol, I loved that idea!
I am going to test things out and see what happens with this new hobby, but I'm pretty sure that it will stick, as the attention spans and physical inputs needed are spaced out enough to not burn myself out and keep things interesting, and this is exactly what I was looking for, a full time part time hobby. I've had the equipment sitting around for quite a few years already with retirement in mind, and here I am, finding interesting individuals who can grab my attention with their metods and techniques. I love to learn learn about the intricate nuances of flavoring, process and technique...and sipping, tasting and drinking wine of course.
Thank you so much for sharing and teaching your way and your techniques Ken, I'll be watching. Best regards.
Thanks for watching and keep in touch. You will love the hobby and you wil never but3 wine again. You control what you put in. So much more coming and thanks for commenting.😁😁🍷🍷👍👍
Couldn’t resist reacting to your wonderful comment. My first ever foray into home brewing was over 30 years ago. Even though I had to dial it down significantly due to a significant other who vehemently disapproved of it due to it being ‘weird’ to him, I never abandoned it completely and happily returned to it at a higher pace afterwards.
I couldn’t agree more that it’s a fulltime-part time hobby. The time investment is in bursts and when life happens and things get busy, putting off a step doesn’t matter all that much unless you’re bottle conditioning with heat stabilisation, or macerating something before pitching your yeast. It’s a laid back hobby that can fit into a busy schedule or one with loads of free time. It can be as cheap or expensive as you want depending on the ingredients you choose. The equipment is re-usable and relatively inexpensive unless you’re into filters, electronic hydrometers etc which, frankly, are unnecessary. Once you have the basic kit all you need are sanitiser, yeast, water and the ingredients of your choice. Bottles can be re-used.
Every batch is a new adventure. Even when making a recipe you’ve made before, results might slightly vary. Sourcing ingredients and trying new recipes is fun (especially if you happen to come across free ingredients like donated bumper crops, or foraged wild fruit) Sharing the end product is a joy as well. Perhaps in time you’ll want to investigate the possibilities of ciders and meads as well. Similar process yet such a different end result!
I hope you stick with it. Happy brewing!
Thanks Eddie for commenting and your great enthusiastic and passion for making wine. You could not have said it any better. 😁😁👍👍♥️♥️♥️♥️♥️♥️
@@HowToDoneRight - Thank you! 🤩
Just a little note: it’s Edda with an ‘a’ at the end…
Don’t worry though: that name is so rare that in 75% of the times people think it’s a typo and they call me Eddie or Eddy.
Our styles are different, I tend to not use stabilisers (I use heat) because unfortunately I have a sensitivity to sorbates and sulphates. To avoid issues with wild yeasts I pitch more yeast or make a strong starter in a sterile solution. Where sanitising, taking gravity measurements and other simple, common sense good practice are concerned I’m completely aligned with you. And THANK YOU for telling your viewers to take their time! I’ve seen so many videos where unfinished wines, meads and ciders are being bottled it makes me shudder. “Tasty fruit wine in three days!”, “Cider in one week! All natural!” No sanitising, pouring instead of racking and the cherry in top: “filtering” through cheesecloth or coffee filters. Yikes.
My grandmother guided my first steps in home brewing. I can still hear her telling me to “never be lazy about cleanliness - but be lazy between steps.” Let it sit. Give it time. Use your eyes, ears, nose, palate, and brain. They will tell you when it’s time. Even though I’ve modernised, I still brew by those tenets. You seem to do the same.
Thanks for showing how you make your wines. I'm going to make a mixed berry wine first and then a banana
That's 2 great choices.
You guys are my favorite! ❤😍
Thanks so much❤️❤️
Your the best mate at explaining. I live on a yacht and are making wine. Wish i had more room
Will be starting this recipe tomorrow. Just starting my fermentation journey and have gotten a lot of great info from you guys. Thankyou
Yes have fun with it. Your starting a great wine. 👍
I've vacuum degassed using a brake bleeder from Harbor Freight. One of these days I may spring for the $100 vac pump (used by AC techs) but I want to try using my 1 gallon wet/dry vac after modifying hose with a vent valve to regulate the amount of vacuum (the wine foams up pretty violently at the beginning of degassing).
The paddle flail chucked in a cordless drill worked great but I feel I get better results with the vacuum method.
I’m new to winemaking but was told always use well water. I’m surprised that no videos that I’ve watched recommend it.
No that is not necessary. Great question. 👍👍😁😁
Thanks so much for share such professional knowledge about fine wine. You are the best teacher. Congratulation to both of you guy.
Thank you so much. Great to hear all the feedback from subscribers. Have a great week. 😁😁👍👍♥️♥️
Thanks for your Tutorial...
🙏🙏🙏🙏👍👍👍👍🇮🇩🇮🇩🇮🇩🇮🇩🇮🇩🇮🇩🇮🇩
God Bless You
Thanks for watching. Stay tuned for more. 👍👍♥️♥️🍷🍷
I use bentonite with the pulp bucket and finish off with Sparkalloid awaiting clarification in a carboy. Results are amazing because one removes the negative charged ions and the other the positive
Great great tip.👍👍♥️♥️🍷🍷
Just finished a batch of banana wine came out perfect thank you
Canadian here🍷 love what you do
Cheers
Am so glade but I need to make them too
I once had an Elderberry wine that was not clearing well.I simmered 1/4 of a banana on the stove in a half cup of water. Poured this liquid into the cloudy Elderberry wine. The wine became crystal clear.
That's very interesting.. would u elaborate more. It cleared 1 gallon of wine..banana only??
I Have had no luck with banana peels. Watch this video as i have tested it. ua-cam.com/video/c130T6ZNrA0/v-deo.html
It is interesting to watch how others brew. I myself like to keep it as natural as possible. I stabilize using 2 methods.
Taking the brew to the alcohol tolerance of the yeast. The only problem doing it that way is the ABV is high and it
takes the wine longer to mature. Most of the time I back sweeten around 12% ABV then I pasteurize using a Sous
Vide immersion circulator. I only go to 145 degrees to kill only yeast. Either way I have never had bottle bombs.
It is much easier to use the chemicals though. I have some banana wine in second racking settling out. Mine has a
amber look to it since I used white and brown sugar. It smelled so good when racking. I Enjoy watching your videos.
Great information and thanks for watching. Never thought about using brown sugar. And you are correct using yeast upfront ti get to tolerance is best way. Hsrd to control sweetness upfront. Thanks for sharing your techniques. I love hearing from subscribers. 😁😁😁😁🍹🍹🍹🍹
Luxurious
New subscriber here. Bananas - great idea!
Welcome to the channel. Oh yeah banana wine it's very smooth. 😁😁👍👍🍷🍷
I have liked all u have made it's so nice
Thank you so much for watching
Tnx.very good.
Have a question.
You use sorbate at the end for stop fermentation.
Now why you use campden tablet at the end?
Campden tablets sanitize wine and kill bacteria or anything bad.
I started5 gallons of banana wine using your video but with ec1118 yeast, I started with potential alcohol of 12.5 on 6th day primary fermentation was done but it didn't stop at 1.000 it dropped to 0.990 not sure why but I'm hoping for good results. Thank you for all the great content.
.990 is very good. Its better than 1.000. Means your yeast ate through ALL the sugars (up to its max potential) .
@@user-kb1hw2yq2f thanks for your feedback, I just started the hobby and used your links for all my equipment.
Awesome.. thanks for supporting the channel. 👍👍♥️♥️
Good job sir. Love from India
Can I just go ahead and put the bentonite in one go and rack it?
LOOKS GREAT!!!! I am soon to try it for the first time? I may have some drunk Monkeys?
Lol that's funny. Let me know what you think.
I put bentonite into 1/4 cup of water,then my toast popped up,so I ate my breakfast,forgot about bentonite,it was probably 30-40 min before I went to finish it,it had mixed itself,no clumps,and I never stirred it at all,blew my mind
That's a great tip.... you may see me make toast in my next video.. lol👍👍
Great vid ty!
Thanks so much for watching us. 👍👍
Hello! I'm new to winemaking and been meaning to ask if I can use a siphone instead of a racking cane? Or do I specifically need a racking cane? Great video btw!
Yes you can use a siphon.... however the racking cane will be much easier getting sediment out it has a special bottom too it.
@@HowToDoneRight I see, thanks!
Watching it now and I got my blue, black berry wine all bottled up yesterday
Oh boy did you Try a sample. How's it looking. sounds amazing.
@@HowToDoneRight it's very good 👍
Delish👍👍👍👍🍷🍷🍷🍷
I don't know how to send a picture on you tube but put a small video on my page on you tube
Just watched it and wowwww I'm coming over right now. You have to let me know how the apple is... i want to do a green apple probably in the fall. Great job
Nice couple
Thank you and thanks for watching the channel. 👍👍
Hi Todd, I also have plum wine in my secondary I have racked 3 times and used Bentonite on it twice. It isn't even close to clear. I started this batch in the middle of September. But, I found your channel too late. So, it wasn't done the way you do your wine. Do I just wait it out? I do have Super Kleer? Any suggestions from you would be awesome!!!!
My cantaloupe wine not clearing either.. different fruits can take longer... that issue is i didn't let finish fermenting totally and that will make a difference. So now got to wait it out. Kwik clear didn't do anything to it..
Thanks Todd, my plum wine was done fermenting, so like you said just wait it out. I think I will chill another bottle of Pineapple Wine and wait for my plum wine to clear out!!!!!@@HowToDoneRight
Love how simple you make it... one question it looks like you use the same yeast(red star premium classique) for red and white wine and for your mead. Am I seeing that right?
Yes. It never has failed me. I swear by it. 👍👍😁😁🍹🍹
I recently made a gallon of banana wine with oven dried hibiscus petals and it's amazing... But I'm currently doing a bigger batch of banana wine.
Like how many rackings did your banana wine take to become crystal clear
That's a great combination. I don't rack more than 3 times max as not good for the wine. My banana was clear at 3 rackings.
Hi Todd, can I do the same procedures with making Banana wine as I did in making the Pineapple wine in 30 days or less? My pineapple wine turned out great! Would banana wine taste better if I let it sit longer? Thanks for your expertise!
You sure can.... if your using ripe bananas will get plenty of flavor from those bananas. 🍌🍌🍌
Thanks, bought 18+ pounds of organic banana's Sunday and they aren't ripe yet. I thought I would be making wine today, but might have to wait some more days. @@HowToDoneRight
Yeah wait until ripe... wait until you taste that totally different than any wine you ever had.. creamy... love it. ❤️
The way I do it: no chemicals, patience and waiting and racking monthly until there are no sediments; it usually takes up to four months before the wine is clear and ready for bottling.
Whatever works for you👍👍
Hi My Banana wine is great..its good after the 1st ferment.
How do I save the flavor and sweetness at this point?? (So not to load up on back sweeten)
The more it sit it becomes dry. How to hold the sweet spot.. Thank U for any imput.😊
Adding potassium sorbate stabilizer will prevent it from fermenting any more. Maintaining the sweetness your at right now.
hey! I'm just starting to make my first home wine and i'm very grateful that i came across this channel! I'm going to try out this recipe, and i really appreciate your detailed videos showing every step of the process, so thank you!
I do have a question i'm thinking about. I'd like to start out by making smaller batches at first. Is there a downside to using a 30 Liter fermentor and only making 10-15 liters of wine in it? Will the extra air affect the fermentation especially when you open the lid every day at first?
Great question and thanks for watching the channel. In general you only want 20 to 25 percent headspace in primary fermenter. You will be at 50 percent. I would not suggest it. Technically co2 should fill headspace and force oxygen out with airlock. Instead of opening the lid to stir you could just carefully shake it or swirl bucket and not remove lid. Still risky with so much headspace. Much success in the hobby and let me know how your wine turns out.👍👍🍷🍷🍹🍹
From your voice I couldn't guess in a million years where yinz are from LOL. Go Steelers!
That's funny Chad. But go Cowboys
Hey, again. Just made a batch of banana wine, (2nd batch I've ever made, recently made your mixed berry wine needs another 2 weeks before I can rack) What size stopper is that for the 5gal carboy? I bought some off amazon but they seem a little small and the pressure almost pushes them out. The nearest wineshop/brew time is like an hour plus drive or I'd ask them. Thanks again keep the videos coming, this hobby is a lot of fun. Thanks
Generally a number 6.5 or number 7 bunge will fit most 5 gallon carboys. I have the same problem the bunge will not sit on properly... i find drying it and inside the bottle then kind of twist it in will grab hold... but I've taped them on also. Lol😁😁
Do you think I can use rhubarb as a straight substitute for this recipe? I am thinking I should boil it first?
Oh yes. But you may want to cut the rhubarb down a bit. 3.5 to 4 pounds per gallon and boiling for a bit because of it's density is a great idea. 👍👍
5:43 Just so I'm clear. I just added bentonite and intend to stir it for three days just like you dit (realizing this was your experiment). If it's not clear 7 days later, I should rack it off the bentonite and allow it to clear for 30 days with no bentonite? Then 30 days later add bentonite or should it sit for 30 days on the bentonite with the expectation that I will have to rack it then add more bentonite? Sorry I'm confused. Love the video. It inspired me.
Just stir for 3 days... then let it sit for 30 to 45 more days with bentonite in it until its clear.
@@HowToDoneRight Thanks. I'm goin bananas waiting for this wine
Lol that's funny😁😁😁
@@HowToDoneRight The wine is clear as glass at only 3 weeks after Bentonite. WOW.
Awesome... but your going to be amazed at my next wine video. Game changer. Lol
hi i'm following your banana wine recipe.
at first i added too much water and you recommended adding a bit more sugar water before adding the yeast. and i did. and it worked.
it has already gone through primary fermentation and per my calculations it's gonna end up being about 18% alcohol, at least nominally. but i had to add some water to finish filling up the carboy, so that should decrease the alcohol a bit, and when move it to the other carboy with bentonite i will probably need to add more water so i figure it will end up closer to 15%.
the doubt i have is about when to start filtering with bentonite.
you recommend about 30-45 days before moving it. but my wine was just like yours, the color of unfiltered apple juice on the first day.
it's been 2 weeks and it already is a honey color, and i can kinda see my hand if i look straight thought the carboy.
should i filter it now? or should i wait the entire 30-45 days?
it's a 1 gallon batch.
also i still havent done wine, so i have a question about bottles. are 750ml wine bottles standard? if i buy a bunch of them online should the same corks fit all of them?
Great questions and yes you can filter now if you are satisfied with the settling but never hurts to wait either. Don't rush Wine making you will have better results if you wait. Yes corks will fit all your standard 750 ml bottles. It's all about aging with the cork sizes. Be sure to watch my cork video.
ua-cam.com/video/gr_SaY6HHL4/v-deo.html
@@HowToDoneRight
my banana wine is looking good .the colour is more amber than yellow......it's pretty clear but not crystal clear, so i'm guessing it will be ready for bottling soon.
i thought of an idea. i have a LOT of home-made vanilla extract. would adding a bit of it improve the taste of the wine? i know vanilla combines pretty well with bananas.
so if i were to add a bit of vanilla extract when backsweetening it, how much would you recommend adding, if any at all?
Depends how big of batch you made. Add it very slow and taste as you go after backsweeten it. Remember it's wine so only want to get a hint of vanilla. Great idea👍👍🍌🍌
So on the banana wine I just put it in the carboy after 2 weeks, how long does it need to 2nd ferment for? Can I rack it a few times with the clay then let it sit longer?
I like to let it set for 30 days between rackings.
How long did it take for the wine to go to that amber color? It's been 40 days and mine is still musty yellow
Every batch of wine the color will be different. Temperature and light will alter color and every banana ripeness will differ. So shoot for the taste and clarity not necessarily the color of your wine.
Did you wait 30 days after the primary fermenting(first racking)? Not sure when exactly you put in the Camden tablet and stabilizer and waiting period. Or is it a 30 days in the first racking and 30 days in 3rd racking until it clears……
30 to 45 days once primary done and racked and 30 to 45 days for each additional racking
@@HowToDoneRight thank you
My wife and I would love to start making our own wine. Her question is, where do you get the red bottle rack and what is it called?
Amazon sells them. 45 Bottle Drying Tree- Econo www.amazon.com/dp/B0064OE1OC/ref=cm_sw_r_cp_apan_i_KJ1A3JHRMTNDE0RE9EBW?_encoding=UTF8&psc=1
You will not buy wine again. Great hobby. 👍👍😁😁
I was trying to make the banana wine and it smelled and tasted great when I was starting it. It was at 11%avb when I put it into the carboy after a few days I was wondering what the smell and taste was I took the top off and put a sterile straw to take a little out to taste it and there was no banana taste at all it was all just alcohol taste. What do I do to get the banana flavor back or do I just need to continue to wait.
Don't panic... when you backsweeten your wine the fruit flavor comes back... you will be amazed.
@@HowToDoneRight thanks I appreciate it I was getting nervous
Lol...no worries
Interesting. Being an additive, is there a concern that bentonite will alter the result (flavor,etc)? You never degas and I'm curious your reasoning. Being new to this hobby, my 'finishing' process is going to be something like cold crash, rack, degas and pasteurize. The pasteurize step is to guard against fermentation after bottling. It seems like you don't do any of those steps!! Can I ask your reasoning? How do you make sure fermentation doesn't occur after bottling? Now is the time for me to ask and learn. I'm finding out that each brewer has a process, and it seems like none are really wrong, just preference with some known processes and systems.
Bentonite will not alter flavor... degassing just can add unnecessary oxygen to your wine... but stirring my bentonite will do some degassing... commercial wine makers never degas wine. That is old school wine makers degassing wine. Lol
Another suggestion for you is to read the comments on this channel.. you will quickly learn more info than I can give you. 1000's of people made this wine with this technique. These recipes are the only ones you need but don't take my word for it read the comments.
@@HowToDoneRight I will read the comments. Honest, I am not questioning how you do it, just trying to learn why some do things one way vs another. I'm just trying to get my bearings and I do appreciate your quick, informative responses. At this point, it seems like the basics of getting the fermentation started are straight forward. Where the rubber meets the road appears to be in the finishing!! Thank you again. And by the way .... I LOVE these recipes and can't wait to dive in!!
Keep in touch. 👍
Do the bubbles from the sanitizer affect anything?
Nope it's tasteless and very safe. A must use sanitizer only kind I buy. Linked in description. Great question.
Need some suggestion....
Have banana wine in carboys with bentonite sitting for 30 days but it is not crystal clear 100% , shall I rack and do bentonite again ,what's your opinion pls?
Yep can hit it again with bentonite after racking done that many times. Or try the liquor qwik I have shown in a few videos and have links in the description. That stuff works miracles . 👍👍
@@HowToDoneRight if I rack again and add bentonite, should I leave it for another 30 days?
Oh yes or longer... My friend will let sit in carboy for 6 months to a year. I would not do that especially if still some yeast floating around. 45 days is where I like to be if I can wait that long. Lol.🍷🍷
@@HowToDoneRight that was my thoughts, another 30 days that.makes 60 days with bentonite
How long was your secondary before you added bentonite the first time?
How long did it take to get that clarity after the "failed trial" of double bentonite treatment?
30 to 60 days.
Is it easy to get all the chemicals u have used easy
I have just one question right now. How much elderberries would I need to make 5 gallons?
Same amount as all my fruit wines.. 3 to 4 pounds per gallon. I would go lighter on elderberry so 15 pounds for 5 gallon batch.
Do you have a recipe so I can print it?
All recipes in the description of all wine videos
Do the bubbles from your sanitiser not affect the flavour? I notice that you don't rinse them off
No they will not affect flavor. You must use sanitizer wet so do not rinse it
How do i get rid of egg smell from my banana wine, i asume yeast was stressed?
Additional rackings will help by adding oxygen into the wine.
@@HowToDoneRight Thanks ive done one racking and yeah it did calm it so ile do it some more, i only get it with banana wine must be the bananas ile oxygenate more next time before and during cheers happy new year 🎉🍷
Also ile start using yeast nutrient i use lalvin 1-888 yeast, i think its that. cheers
Yes and also be sure to use campden tablets to kill off wild yeast.
Winemaking is my retirement hobby. I have the time, God willing.
Great idea. And in moderation is good for your health.👍👍
If u dnt mind may u send me the name of all those chemicals used ,I would like to try making but getting the chemicals is achallenge
Do you have Amazon. You can get most everything from there .
How long can it take before the wine turns sour?
At which part?
@@HowToDoneRight after the first fermentation, once the hydrometer indicates 990
depends on alot factors such Headspace in bucket. No set amount of time.. when the bubbler stops get it in secondary as soon as possible.
@@HowToDoneRight ok thank you !!
Sure thing.
👍👍👍🍾😍🇲🇦
Okay please do a proper grape wine video
Will do.
I'm begging you to clean those bubbles out first.
Lol... not necessary. Need to use as wet sanitizer.
@@HowToDoneRight get some distilled water in a spray bottle and splash them out after you wash?
It's not necessary. It's very safe in diluted form.
@@HowToDoneRight it’s plenty safe, it’s just gross to see your hard worked product to be mixed with it in the end. this is definitely the cleanest wine making channel nonetheless.
@hops4656 aesthetically, it is disgusting.
Happy Yiga noises
Using that much bentonite will strip the banana flavor from the wine... You will be left with just the alcohol flavor...
No it doesn't... bad advice.