How to Make Wine at Home | Small Batch Wine
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- Опубліковано 27 сер 2024
- Making Small Batch Wine & Cider
#howtomakewine #homebrew #homebrewer
Making wine in small batches is a great idea if you would like to learn how to make wine and cider at home without investing in all of the equipment, or if you’re a seasoned homebrewer who wants to test out new recipes without possibly wasting a Gallon or more of wine.
These four recipes can be done at home using nothing more than a mason jar and an airlock. My goal is to keep the equipment list low and the recipes simple so that anyone can learn how to make wine at home.
FTC Disclaimer: This video contains affiliate links. Using these links may allow me to receive a small compensation without any extra charge to you. Thank you so much and Happy Brewing!!!
Pickle Pipe
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Wide Mouth Mason Jar Air Lock
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Liquid Sanitizer
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Wine Yeast
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Recipes:
!!!ALWAYS LEAVE PROPER HEADSPACE!!!
Cider
1.Apple Juice
2.1/4 tsp yeast
Maple Cider
1.1/4-1/2lb maple syrup
2.Apple Juice
3.1/4 tsp yeast
Red Wine
1.1 cup sugar
2.Grape Juice
3.1/4 tsp yeast
Pyment
1.1/2lb honey
2.Grape Juice
3.1/4 tsp yeast
Basic Steps:
1. Clean and sanitize equipment.
2. Add all ingredients to jar and add the lid.
3. Let ferment for ~2 weeks
4. Transfer to a new container leaving sediment behind. Fill to proper level.
5. Transfer every few weeks until clear.
6. Enjoy!
I didn't go far enough to see the time for fermentation. It says transfer every few weeks do u still get stement is that why.
Thank You
@@tomdoyen6051yes, you can still see sediment even after racking a few times.
I have 1/2 gallon Mason jars.
I've made wine for decades, but nothing less than one gallon. I'll try it! I use Saran wrap held tightly with rubber bands
I find that if I have an idea I want to test out, the mason jars let me see how it works out without possibly wasting/ruining a gallon batch. I used 1qt jars to try collecting wild yeast and doing a wild fermented cider. I’ll be trying out the 1 gal batch this fall.
Love the idea of using mason jars! The wide mouth makes it so easy to clean.....we might be buying some of these :) - Did you know that pineapple flavored Cider is the most popular flavored cider in terms of national sales! Great work Dan!
I honestly wouldn’t have guessed that. The most common cider I see in Pittsburgh is ginger cider. Both very tasty.
The Pyment dude! 😍
I’m pretty excited to try it for the first time.
Great video as always
Thank you!
Maybe u could try and make a hard seltzer or wine cooler in gt. jars that would be great too I appreciate ur videos they are awesome for me as I am just a beginner or would the jars blow because of carbonation.
Thank You
Yes, the carbonation can become very active and overflow aggressively just like opening a shaken soda.
How long do u let them ferment? I think it was a very good video I might give it a try. Can u get the pickle pipe somewhere else other then Amazon ?
Thank You
It looks like Walmart and Target have them on their websites. You’d have to see if they carry them near you.
Every wine is different. It could take 1-4 weeks for the bubbles to completely stop.
We have a Walmart and target also a brew and wine in Mankato, MN.
Howdy! If you don't have brewing yeast can you use baking yeast?
Yes you can. It may create different flavor qualities, but it will ferment.
@@SustainableDan Do you know of any way to create homeade liquid yeast?
How do you store???
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.
Why do youtubers that make wine think nothing is ever sanitized without their products? How do these people cook or survive with no rubbing alcohol, bleach, peroxide, or even boiling water? Is anyone going to tell them? "do your best" lmfao
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.