How to Make Orange Wine - Orange Creamsicle Wine - Orange Banana Wine - Wine from Fruit
Вставка
- Опубліковано 21 кві 2022
- This is how you make orange wine from fruit. It is the only recipe you will ever need to make these three wines. Orange wine, Orange Creamsicle wine and Orange Banana wine all from the same batch. Wine making is so fun and be sure to watch all my fruit wine videos and once you tried it, you will never buy wine again.
We will be using extracts for the first time and adding other bottles of wines to make unique flavors.
*************INSTAGRAM*******************
/ howtodoneright
***********************************************
************MERCH IS HERE******************
HOWTODONERIGHT AND
ALONGFORTHEJOURNEY
MERCHANDISE GET IT NOW!!!!!!!!!
alongforthejourney.myspreadsh...
*************************************************
Orange Wine Base Recipe (5 Gallon Batch)
20 Pounds Oranges
11 Pounds of Sugar
5 Campden Tablets
3 Tsp Acid Blend
4 Tsp Yeast Nutrient
1.5 Tsp Wine Tannin
3 Tsp Pectic Enzyme
1 Packet Wine Yeast
WINE SUPPLIES LISTED BELOW FOR ORDERING
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
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...
*MY AFFILIATE DISCLAIMER:*
This post may contain affiliate links which means I may receive a commission for purchases made through links.
WINE SUPPLIES with Amazon Links that will help the channel. Thank You
STAR SAN SANITIZER
16 OUNCES
amzn.to/3Dw2LmK
32 Ounces
amzn.to/3MhogJg
WINE CORKER
amzn.to/3gIV8R4
WINE BOTTLE DRY RACK
amzn.to/3GN1Tu3
#8 WINE CORKS
amzn.to/3MdmAjH
#9 WINE CORKS
amzn.to/3tcybsU
RED STAR WINE YEAST
amzn.to/38NgKrE
WINE TANNIN
amzn.to/3xdCNkJ
YEAST NUTRIENT
amzn.to/3NVWOBI
CAMPDEN TABLETS
amzn.to/3NlH0bB
amzn.to/3GMhg5X
STABILIZER OR POTASSIUM SORBATE
amzn.to/3Fc27e3
ACID BLEND
amzn.to/38Rv6Ye
Larger Size
amzn.to/3mfLqoG
PECTIC ENZYME
amzn.to/3Q2Rlez
Larger Size
amzn.to/38OlD3V
2 GALLON FERMENTING BUCKET FOR 1 GALLON BATCH
amzn.to/3MkkkXU
6.5 GALLON FERMENTING BUCKET FOR 5 GALLON BATCHES
amzn.to/3GPnK3Y
1 GALLON CARBOY WITH AIRLOCK
amzn.to/3Mq8vQk
3 GALLON CARBOY
amzn.to/3Fj1uk4
amzn.to/3zeNDbJ
5 GALLON CARBOY WITH AIRLOCK
amzn.to/3U11euu
AIRLOCK
amzn.to/3apXJvO
BOTTLE FILLER
amzn.to/3zi9huZ
RACKING CANE
amzn.to/3teQMo5
HYDROMETER
amzn.to/3MeUSmJ
BENTONITE
amzn.to/3NOligi
MESH BAGS
amzn.to/3mmx2uU
SQUIRT BOTTLES
amzn.to/3x7yXZj
QUART SIZE JAR WITH LIDS
amzn.to/3NrBnsE
WINE TAGS
amzn.to/3Of0mzx
WINE CAPSULES
amzn.to/39cO0Zx
WINE PADDLES
amzn.to/3Mp6nIt
WINE BOTTLE SCRUB BRUSH
amzn.to/3xnhgpK
CARBOY BRUSH
amzn.to/3GVBvhu
CARBOY HANDLES
amzn.to/3NGuxiQ
WINE BOTTLING FILLER TIP
amzn.to/3aDk4Gh
1 GALLON STARTER WINE KIT
amzn.to/3NArbxS
5 GALLON STARTER WINE KIT
amzn.to/3msOJc5 - Навчання та стиль
Your content is so freaking awesome.. this channel should be over 100k subscribers. Very informative. You know your craft.. ❤❤❤❤
Thank you for the shout out.❤️❤️.. we will get there. I don't advertise or anything building the channel slowly.. lol. I hope you check out our other channel too. ua-cam.com/video/nmxVfuLA618/v-deo.htmlsi=mEF_KuQWkrpPxWbP
Thanks for the support.
Plastic clothes pins are good to use to hold the nylon bag. You can sanitize them too.
I Absolutley love your videos. I got a 1 gallon of wine running now. Every time I see you I want to make the next batch lol keep up the good work
Thanks so much Lisa. I know you made alot of wine on this channel. Keep me informed. ♥️♥️
This is so nice, thank you for sharing!
And thank you for watching. Have a great weekend. 👍👍😁😁♥️♥️
Thanks!
Your quite welcome and thanks for supporting our channel👍👍❤️❤️😄😄
Firstly, I really enjoy your videos and I will definitely try a few of your recipes.
One point though, I have been making "Country Wines" for almost 50 years and I have never heard of nor tried adding a finished wine to a fermenting wine to make up the volume. Usually, wines are blended after fermentation is completed. I see that it works for you though.
As a polite suggestion, you might like to try the following as an experiment in the future:
If you increased the fruit and sugar content at the beginning by 15-20% and started at a higher SG, carried out the primary, shared the result equally between the two 3 gallon carboys and then topped off with water you should end up with the desired flavor and alcohol strength.
The one problem you might have at the Primary stage is a "stuck fermentation" which can be overcome usually by adding the additional sugar in a batch or batches after two or three days from the start.
Thank you for popularizing a great hobby.
Thanks so much for commenting and sharing. I like your experiment idea and have done that a few times. Especially since my recipe accounts for extra fruit and adding water is no problem in the proper proportion. .. but yes additional wine to top off is very common. 👍👍🍷🍷♥️♥️
Good
Nice
That wine looks very interesting and looks like it will be delicious when done
I will let you know Ken. Can't wait to try it myself. Opening some wine very soon. Cheers😁😁🍷🍷
Cheers buddy
Going to add bentonite to my plum wine on Monday and making a gallon of strawberry wine, what is your favorite wine that you made so far?
Oh Ken you got too wait for that video. There is hands down a strong winner. Strawberry is a close second. Stay tuned lol.👍👍😁😁♥️♥️🥂🥂
You're a funny man I've been making moonshin Since I was 6 Old school
I'll be starting my own batches on Feb 25th I can't wait...
You will love it. 👍
Great videos! Have you ever put your fruit through a press? I press my fruit using a mesh bag to get all the juice out then put the juice and mesh bag with the pulp in the primary. I just feel it is a more efficient use of my fruit but have no data to back it up.Thanks and keep putting out your very helpful videos.
Thank you so much for tuning in. Pressing your fruit is ok but you will be getting very fine particles of pulp that will get through the mesh and require extra rackings and fine particles can be difficult to remove. But you can do it. This recipe will give you very robust and fruity wine. 👍👍😁😁🍷🍷
Really enjoying wine making videos. I was wondering why you don’t mash up the fruit slightly to get more of the flavor out of it? Also, I really have a love hate relationship with that mesh bag. I think you could cut it half and it would be perfect. Keep it up making the wine its really interesting.
Thanks so much for watching the channel. Squeezing the bag will let fine particles that you then try and get out. If you use my recipe it accounts for more fruit so no need to get extra out.👍👍🍷🍷😁😁
awesome exotic! lemon lime wine next????
That sounds great.
Suggestion: boil water turn off add sugar. That's how I roll! I love your videos too!!!
Thanks so much for watching the channel Misha... and that is a great idea and tip. 😁😁👍👍♥️♥️
Another great video! I just got all my equipment in to make my first batch of wine! I noticed my campden tablets say ( sodium metabisolfite ) I was wondering do I need ( potassium metabisolfite ) or will either work?Tia!
The sodium metabisulfite is what is use. That's perfect. 👍👍
How do you work out how much sugar the oranges are going to add?
Great video
Whats the difference between racking into secondary or just removing fruit bag and leaving in the same container for about 6 weeks
Thanks for watching. You will have alot more headspace in your bucket than a carboy which is tapered to eliminate oxygen. . You rack each time to get sediment out that settles including dead yeast.
We can now buy fresh oranges at this time. I’m really enjoying all of y’all’s videos. I want to make some orange wine with orange honey as the sweetener. Can you give me some suggestions?
Thanks again so much for your love of making and sharing your knowledge.
Chris Dahl 3:55
Thanks for watching.. I would use the honey as a backsweetener as long as it is clear. If you want to add upfront just reduce the sugar amount and add honey by dissolving in some water. Then add to must and keep checking abv until it's where you want it... can't wait to hear how that taste. 👍👍👍🍷🍷🍷
Your fun dude. What would date and fig wine be like to do?
Never made that one. Need to put it on my list. I know people have made it on this channel so maybe someone will give us a taste test. 👍👍
Thanks for detailed explanations... Keep going... Just one Doubt can we keep the SG as 30 itself by without adding more water...so that we can get the Alcohol percentage high ?
Or is there any problems by doing so except the High alcohol percentage ???
Thanks in Advance
Adding wine of like flavor will keep sg up... but adding water does not affect that much.
I make wine out of frozen juice concentrate. Do I have to add camdem Tablets before I ferment it. TIA
Sometimes the fruit yeast is dormant. Probably do not have too but can't hurt.
Question... what happens if you don't use camden tablets at the end to kill yeast but use the Potassium sorbate? The yeast has eaten all sugar. Reading .990. I know that I have a dry wine do you think if I want to back sweeten the fermentation will start up again?
Yes if you are backsweetening wine be sure to use campden tablets. It also will kill any bacteria so i would not skip campden tablets. Also be sure to use stabilizer which also will prevent fermentation for starting back up.
Where do you find your supplies,?
I Have links to all supplies in the description of my videos.
Maybe I’m thinking about it too much but how do I know how much fruit to put into different size batches. I’m a beginner and want to make 5lbs batches but I’m not sure with different fruits if I need more or less. And I guess I would dial in my sugars with my hydrometer?.. like you do in this video.
Love your videos though! Thank you!
It is always 3 to 4 pounds fruit per gallon with this recipe. I liked bolder wine so for 5 gallon batch i use 19 to 20 pounds. This recipe will work for 95 percent of fruit. Welcome to the hobby and lots of cool videos coming. 😁😁👍👍🥂🥂🍷🍷
Do you ever degas your wine after primary fermentation?
No. It's just not necessary. Happy wine making. 😁😁
Great videos. Can I use a 7.8 gallon bucket for this recipe or will it have too much head space for primary?
That's perfect size for 5 gallon batch. I also do 3 gallon batches in that.
@@HowToDoneRight Thank you very much! I love the videos.
Thanks Mike. 👍
Hi which video do you have as the second 1 to this video.
Thanks for watching Mark. Part 2 should be coming out in next week or so. It's ready to finish but my other channel has me running around.
ua-cam.com/users/AlongForTheJourney
Lol👍👍
Curious, wouldn't the acidity of the oranges mess the fermentation up?
I mean, i know you did it lol so it's possible...
Would it be something to look out for?
This looks so amazing, definitely on the list!
Never had the issue With oranges... but the skeeter pee or lemon wine I have video on was hard to get going.
@@HowToDoneRight you just gave me my next video to watch lol
Been kinda binging. Love your channel!
I heard that some people add vodka to their airlocks instead of water. Whats you spin on using vodka in airlocks?
Yeah thats fine any liquid really will work to keep air out. But water works fine. 😁😁
Can one blend fruits into juice and then ferment ?
Never grind or blend or pulverize your fruit... it will be impossible to get all the fine particles out of your wine. You will spend months of racking trying to remove.
@@HowToDoneRight Thank you Sir. I appreciate.
Use bull dog clips to hold the bag on the bucket
Good idea
How did you come up with the measurement of needing 20 lbs of oranges?
What do you mean. My recipe calls for 3 to 4 pounds of fruit per gallon of wine.
quick question, in this video you said you stir every day until fermentation is complete, other videos you say only for the first 5 days. Why the difference?
Sorry for the confusion... the first 5 days is sufficient... usually.... fermentation will take 7 to 14 days. But if slows down sooner a stir may get it boosted again... the key is letting oxygen in to let yeast breathe. And if bucket is filled up to the top with little headspace that is when may stir for more days.
@@HowToDoneRight makes sense, thanks
make mango wine please
Will do.
Aren't you leaving a lot of potential flavor out by not crushing the fruit in the beginning?
Thanks for all the informative videos!
Thanks for watching the channel. No crushing is not necessary breaking skins is all that is needed. Crushing fruit will add fine particles that will be hard to get back out.
@@HowToDoneRight Thanks for your reply. I ask because we all know of how grape wine is made and they start with crushing. It's also logical to assume more of the fruit will be accessible to the yeast easily. When I look online, there is also a lot of mention of hand crushing (no blender) as the first step and using the mesh bag, as you suggest. Also, you made wine from Welch's grape juice and thought it was one of your favorites yet.
So with all that said, I would assume juicing the fruits is best, hand crushing is second best, and leaving bite sized chunks would be third. I could be wrong though... Just trying to deconstruct and think about it logically.
Maybe it would be a good experiment for a small video series? I believe natural tannins become accessible with hand crushing as well but I'm not sure how they compare to the tannins you add from the pouch.
That seems like a lot of ingredients to me. What happened to water, sugar, yeast and oranges?
If you want bacteria since no sanitation and wine that has no tannins or very acidic. You can skip some of these. Don't recommend it
would of been handy to mix the chemicals into the water BEFORE adding the bag of fruit
You make it too complicated and add too many additives.
It shoulnd be this complx. I wonder how ancient people made wine in ancient times w/o these?
We don't live in ancient times. We are more advanced now. These additives all have a special role to make wine easier for ALL hobbyist.