Bread yeast is every bit as strong as some - and stronger than some - types of regular wine yeast. I've made some fantastic-tasting wines with the very same Fleischmann's Active Dry yeast that you used. Grape is one of the most difficult wines to fully ferment like this..."On A Walmart Budget". Like the other person mentioned in the earlier comment, this particular fruit juice recipe requires a Ph check/modification to properly ferment; but once that is done, the Grape juice & bread yeast (plus the addition of 3-4 cups plain table sugar per 1 gallon liquid) combination produces a great-tasting & relatively potent wine (13%-15.5%ABV). Without the Ph monitoring/mods it still produces a terrific cooking wine (7-9%ABV). When I use store bought juice, I just pour out 10 oz. from each 1/2 gallon jug into a glass. Add all ingredients to the Grape juice, screw lid on TIGHT, shake vigorously for several minutes to dissolve the sugar, then loosen the lid just enough so the lid pops up & down when you squeeze the sides of the jug. Also, the best thing to do for an airlock is, after all ingredients are in the fermenter & stirred/combined WELL, tighten the lid tight... then, loosen it just enough so that when you squeeze the jug, the lid rises up & down (without coming off). This is so when the pressure starts to build, during fermentation, the gas pressure can be released OUT from the fermenter, without allowing outside oxygen & bugs (ants/gnats/etc) to GET IN there. It's kinda like a hillbilly airlock; but, it's very effective...if done right (tighten top & then loosen about 1/2 way, until the top moves up & down easy, without coming off... if that makes sense). Enjoyed the video.
@@CraftyWiners, You're more than welcome. I got my very first recipe from 'PawPaw' from his "Doing It Cheap" UA-cam Channel. He's a hoot; and very knowledgeable when it comes to budget homebrew wines. I then started expanding & learning from others, including recipes & methods handed down, for centuries, from the masters in Italy, France, Asia, etc. It's been, and still is AMAZING! Grace and peace to you and yours.🙏
Yes, it was slightly under 4 pH, which we didn’t think was going to be worth adding an additional step to the process. But when it only ended up at about 8% ABV we ran a new batch with the baking soda, and it hit 11%.
@@mrcharliewebb 3/4 teaspoon should be about the right amount. If you have a pH meter, it's best to use that to slowly (1/4 tsp at a time) add baking soda until you get the must to around a 4 pH. But if you don't, and you're using juice that's very similar to what we used here (Great Value Grape Juice), 3/4 teaspoon will get you close. Thanks for watching!! :)
Don't most store juices contain yeast inhibitors such as potassium sorbate, sodium benzoate? Maybe that is why the fermentation did not go all the way. Baking yeast may not be as strong as most wine yeasts.
Some juices do contain those but we made sure to get 100% all grape juice. It doesn’t have any additives. And no baking yeast is not as strong but we were just demonstrating that if you want to you can make “wine” from easy to find, inexpensive ingredients. This is not of course how we make most of our wines 😆
It is actually surprising how good it tastes. Obviously it's not a great wine, but since it's using store-bought juice and bread yeast, we expected it to be bad and it's far from bad.
ua-cam.com/video/TOx56mOrR4E/v-deo.html Walmart Champagne is the newest in this series.
I could watch u guys for hours ❤
Awe, thanks!!! It’s ok with us if you do!! :)
@CraftyWiners 💯💯💯❤️
Bread yeast is every bit as strong as some - and stronger than some - types of regular wine yeast. I've made some fantastic-tasting wines with the very same Fleischmann's Active Dry yeast that you used. Grape is one of the most difficult wines to fully ferment like this..."On A Walmart Budget". Like the other person mentioned in the earlier comment, this particular fruit juice recipe requires a Ph check/modification to properly ferment; but once that is done, the Grape juice & bread yeast (plus the addition of 3-4 cups plain table sugar per 1 gallon liquid) combination produces a great-tasting & relatively potent wine (13%-15.5%ABV). Without the Ph monitoring/mods it still produces a terrific cooking wine (7-9%ABV).
When I use store bought juice, I just pour out 10 oz. from each 1/2 gallon jug into a glass. Add all ingredients to the Grape juice, screw lid on TIGHT, shake vigorously for several minutes to dissolve the sugar, then loosen the lid just enough so the lid pops up & down when you squeeze the sides of the jug.
Also, the best thing to do for an airlock is, after all ingredients are in the fermenter & stirred/combined WELL, tighten the lid tight... then, loosen it just enough so that when you squeeze the jug, the lid rises up & down (without coming off).
This is so when the pressure starts to build, during fermentation, the gas pressure can be released OUT from the fermenter, without allowing outside oxygen & bugs (ants/gnats/etc) to GET IN there. It's kinda like a hillbilly airlock; but, it's very effective...if done right (tighten top & then loosen about 1/2 way, until the top moves up & down easy, without coming off... if that makes sense).
Enjoyed the video.
Thank you for the comment. Always looking for new ideas :)
@@CraftyWiners,
You're more than welcome. I got my very first recipe from 'PawPaw' from his "Doing It Cheap" UA-cam Channel. He's a hoot; and very knowledgeable when it comes to budget homebrew wines. I then started expanding & learning from others, including recipes & methods handed down, for centuries, from the masters in Italy, France, Asia, etc. It's been, and still is AMAZING!
Grace and peace to you and yours.🙏
Congrats on hitting over 300 subscribers !
The community likes these do it on a dime videos ( within reason of course )
Yeah, we are trying to keep it balanced as much as possible. Thank you very much!! ❤️
this guy never smile.
He takes his wine very seriously 😆
I read on a FB forum that the wide mouth 1 gallon fermenter lids fit these jars. I personally haven't tried it.
I'm using a Anchor Hocking jar I had made one from the bottle of grape juice it just blew up I'm making cheap wine and Hopkinton make vinegar
Are you adding the baking soda to correct the PH ?
Yes, it was slightly under 4 pH, which we didn’t think was going to be worth adding an additional step to the process. But when it only ended up at about 8% ABV we ran a new batch with the baking soda, and it hit 11%.
@@CraftyWiners how much baking soda?
@@mrcharliewebb 3/4 teaspoon should be about the right amount. If you have a pH meter, it's best to use that to slowly (1/4 tsp at a time) add baking soda until you get the must to around a 4 pH. But if you don't, and you're using juice that's very similar to what we used here (Great Value Grape Juice), 3/4 teaspoon will get you close.
Thanks for watching!! :)
Can't wait to g😂🎉ive it a go!!!!!!
We can’t wait until you do, either! Please let us know how it does! 😊
Don't most store juices contain yeast inhibitors such as potassium sorbate, sodium benzoate? Maybe that is why the fermentation did not go all the way. Baking yeast may not be as strong as most wine yeasts.
Some juices do contain those but we made sure to get 100% all grape juice. It doesn’t have any additives. And no baking yeast is not as strong but we were just demonstrating that if you want to you can make “wine” from easy to find, inexpensive ingredients. This is not of course how we make most of our wines 😆
Best served chilled to the point where it numbs your taste buds.
It is actually surprising how good it tastes. Obviously it's not a great wine, but since it's using store-bought juice and bread yeast, we expected it to be bad and it's far from bad.