@@DIYFermentation First-time winemaker here, bought some property with raspberry vines and blueberry bushes. I'm trying to preserve my fruit by making wine, and I'm watching your vids and you know a lot. Why is it that sometimes my primary bucket goes great guns with the bubbles, then when they slow down and I transfer it to my carboy, there's no bubbling or action for days, sometimes a week or two! I sanitize all my equipment with starsan, then thoroughly rinse everything including the carboys before racking. Am I missing something? Thanks buddy in advance, if you know what I'm doing wrong.
@@s.d.8479 I'm no expert, but my guess is that when you rack it you're leaving a lot of the yeast colony behind. It might take a bit for the yeast colony to grow back enough in strength to continue the fermentation. Just a guess.
@@papasmurf9146 Now that you mention it, when I transfer to the carboy, I'm being very diligent not to transfer the sediment thinking it will help in the clearing process if I eliminate as much as possible during that transfer. But that makes sense that I should bring a little of the yeast party along. Thank you! (I sort of thought about this, thanks again!)
If I could make a suggestion, i know this is an older video 😅,but when you use bags use a zip tie on the bag instead of tying the bag in a knot,,, that is a pain to untie. Of course before you use it, put it in or spray the zip tie with star san or the sanitation mixture you use. Then when done just snip the tie off and dump. Easy peasy. Just a suggestion if ya want .. and i love the videos you put out, gives me new ideas for wine or mead recipes. Thank you for the time and work Greatly appreciated Shane Chelsea ,maine
No, I have yet to have a stuck fermentation due to the timing of the 1st. racking. 5 - 7 days is all that I'll give for primary. Additionally, having only only one large mouth fermenter doesn't allow for long term continued use without delaying subsequent projects.
I ferment all fruit. Bananas, plums, apricots, peaches, pluots, grapes, cherries, blueberries, blackberries, raspberries, pears,… So easy. Submerge in water for five days, add sugar, and burp. Have fun with it.
It probably would make a decent cider. I would however make a few changes. One, would be to simmer the apples chunks in water until soft instead of pouring the water over the apples. Two, would be to use a lower tolerance yeast like Red Star’s Cote des Blancs or similar. This batch will come in dry at 13.6% abv. As for the addition of tannins, that one is a personal taste choice.
I have two other batches of "apple juice" wine that are only 2 and 4 weeks older than this batch, so in a few months it will be possible to do a taste comparison. Granted, the apple juice versions are a whole lot simpler than using fresh apples.
Until the wine appears clear (or clear enough). You will still need to do rackings every 4-6 weeks to get the wine off the lees accumulating on the bottom of the container. The longer you wait, the better the wine will be.
I made this wine on election Day but I used gala apples I had a big box of them enough to make a five gallon batch do you think that would be okay also I was wanting to ask you about the raisins I have some dark raisins will they work as well as the lighter ones.
At the rate this election counting is proceeding your wine might be ready for bottling before all the votes are counted. Dark raisins are actually preferable since they don't have any preservatives on them.
Will this recipe work for red apples? If not what would you change? I’ve got 2 full gallon bags of cored and sliced apples in the freezer waiting on their turn to become wine.
Should work with any apples. The only change I would make would be to boil the apples for 5 - 10 minutes instead of pouring boiling water over them, to help break down the apples.
Bro 😊 You should have crushed all those apples to get more juice out of them but it seems like you heated them only for some flavor but myself do crush, let there be any fruit so as to obtain 100% juice and when it's ready to drink gives more taste of that particular fruit, that's that! Thanks ☺️
Well, the hope is that at the end of primary fermentation, the apples would have broken down enough so that when I squeeze the bags the remaining juice will come flowing out. Looks like this video may have a part 2.
@@DIYFermentation was going to say, I used a blender to break them down more. Not sure what I did wrong before but I chopped them like you did the first time I tried this and it ended up taking a bad turn somewhere in the fermentation process. I'm thinking some bacteria got in there some where because when I did the "chop" brew I was enjoying some of my other ferments, so it would have definitely been possible that I didn't sanitize every thing properly
I have been looking and looking for a recipe just like this!!! Thank you so much!!
The lemon made my wine so flavorful. I'm glad I found this channel
I find your videos very informative. And I always let my friends know about your channel.
Thank you for watching and I appreciate that!
Thank you for the information it was very helpful
Is it possible to add fresh pecans and oak chips in addition to the raisins just to add more flavor?
Dude, you are giving me so many ideas. Thanks, man.
Happy to help!
@@DIYFermentation First-time winemaker here, bought some property with raspberry vines and blueberry bushes. I'm trying to preserve my fruit by making wine, and I'm watching your vids and you know a lot. Why is it that sometimes my primary bucket goes great guns with the bubbles, then when they slow down and I transfer it to my carboy, there's no bubbling or action for days, sometimes a week or two! I sanitize all my equipment with starsan, then thoroughly rinse everything including the carboys before racking. Am I missing something? Thanks buddy in advance, if you know what I'm doing wrong.
@@s.d.8479 I'm no expert, but my guess is that when you rack it you're leaving a lot of the yeast colony behind. It might take a bit for the yeast colony to grow back enough in strength to continue the fermentation. Just a guess.
@@papasmurf9146 Now that you mention it, when I transfer to the carboy, I'm being very diligent not to transfer the sediment thinking it will help in the clearing process if I eliminate as much as possible during that transfer. But that makes sense that I should bring a little of the yeast party along. Thank you! (I sort of thought about this, thanks again!)
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Thanks 👍🏾
If I could make a suggestion, i know this is an older video 😅,but when you use bags use a zip tie on the bag instead of tying the bag in a knot,,, that is a pain to untie. Of course before you use it, put it in or spray the zip tie with star san or the sanitation mixture you use.
Then when done just snip the tie off and dump. Easy peasy. Just a suggestion if ya want .. and i love the videos you put out, gives me new ideas for wine or mead recipes.
Thank you for the time and work
Greatly appreciated
Shane
Chelsea ,maine
I like to not use too much disposable plastic.
Just curious why you rack it so soon wouldn't that interrupts fermenting process losing your yeast colony
No, I have yet to have a stuck fermentation due to the timing of the 1st. racking. 5 - 7 days is all that I'll give for primary. Additionally, having only only one large mouth fermenter doesn't allow for long term continued use without delaying subsequent projects.
I ferment all fruit. Bananas, plums, apricots, peaches, pluots, grapes, cherries, blueberries, blackberries, raspberries, pears,… So easy. Submerge in water for five days, add sugar, and burp. Have fun with it.
Thank you for your comment.
I'm curious as to how this would work if you put the apples in during secondary versus primary... Time for an experiment.
Maybe after this channel had become monetized and starts to pay for itself. That should occur sometime in December. Here come the ADS!!!
@@DIYFermentation Congrats
Did you ever do a follow up tasting video for this wine?
I did a 6-month tasting video: ua-cam.com/video/0C8WEbmvyws/v-deo.html
@@DIYFermentation thank you Charles!
Is it really important that the core be discarded? I've seen other videos the core was added, not chopped up, just added. Thanks
The seeds add a potential source of bitterness. But, to each his/her own when it comes to winemaking.
Could this work to make a cider? Or would it maybe need some sort of tannin in addition to the raisins because of the low abv?
It probably would make a decent cider. I would however make a few changes. One, would be to simmer the apples chunks in water until soft instead of pouring the water over the apples. Two, would be to use a lower tolerance yeast like Red Star’s Cote des Blancs or similar. This batch will come in dry at 13.6% abv. As for the addition of tannins, that one is a personal taste choice.
@@DIYFermentation that's great, Thanks for the tips!
I am wanting to make hard apple cider, I can't find a recipe that calls for real apples instead of juice, any ideas ? Thank you Charles.
No, not that I know of. My expertise is limited to just recipes that I have made videos on.
DIY Fermentation ok thank you,
Where did you get those sacks?
Those are inexpensive, durable paint straining bags from Lowes.
@@DIYFermentation Are they reuseable?
I'v been reusing them for months.
@@DIYFermentation I've heard of people using those, but haven't seen any yet. Do they come in an XL?
It will be interesting to experience the difference in flavor between the fresh apples and the apple juice that you used before.
I have two other batches of "apple juice" wine that are only 2 and 4 weeks older than this batch, so in a few months it will be possible to do a taste comparison. Granted, the apple juice versions are a whole lot simpler than using fresh apples.
How many days do you let it in the second fermenter ?
Until the wine appears clear (or clear enough). You will still need to do rackings every 4-6 weeks to get the wine off the lees accumulating on the bottom of the container. The longer you wait, the better the wine will be.
Time heals all brews. Especially apple based brew.
I made this wine on election Day but I used gala apples I had a big box of them enough to make a five gallon batch do you think that would be okay also I was wanting to ask you about the raisins I have some dark raisins will they work as well as the lighter ones.
At the rate this election counting is proceeding your wine might be ready for bottling before all the votes are counted. Dark raisins are actually preferable since they don't have any preservatives on them.
Will this recipe work for red apples? If not what would you change? I’ve got 2 full gallon bags of cored and sliced apples in the freezer waiting on their turn to become wine.
Should work with any apples. The only change I would make would be to boil the apples for 5 - 10 minutes instead of pouring boiling water over them, to help break down the apples.
DIY Fermentation Thank you it will be apple or banana next I have an abundance of both in my freezer.
Bro 😊 You should have crushed all those apples to get more juice out of them but it seems like you heated them only for some flavor but myself do crush, let there be any fruit so as to obtain 100% juice and when it's ready to drink gives more taste of that particular fruit, that's that! Thanks ☺️
Well, the hope is that at the end of primary fermentation, the apples would have broken down enough so that when I squeeze the bags the remaining juice will come flowing out. Looks like this video may have a part 2.
Do you remove the apples after the first 3 - 4 days?
Yes, after squeezing out at mush juice as possible. Next time I would use either a food processor or a blender to extract more of the juice.
@@DIYFermentation Okay, thank you
@@DIYFermentation was going to say, I used a blender to break them down more. Not sure what I did wrong before but I chopped them like you did the first time I tried this and it ended up taking a bad turn somewhere in the fermentation process. I'm thinking some bacteria got in there some where because when I did the "chop" brew I was enjoying some of my other ferments, so it would have definitely been possible that I didn't sanitize every thing properly
You have to show tasting videos
Yes, in time. 2 more months at least.