I Took Welch's Wine to FRANCE - Experts React!
Вставка
- Опубліковано 4 жов 2024
- I made a bottle of delicious (depending on who you ask) Welch's Wine and took it all the way to France. I had experts in one of the best wine regions in the world sample the wine and tell me if it's actually good.
Wine Dine Caroline: / @winedinecaroline
Equipment: www.clawhammer...
Solid job figuring out how to write off your holiday to France for business purposes!
Nailed it.
@@ClawhammerSupply Lyon being a great choice
Very nice
@@Anthonybrother I happened to read this comment right when he said "my wife" in the video. Great success!
@@ClawhammerSupply You should make beer for Germany next.
"So what did you want to achieve with that?" has got to be the most diplomatic way to ask that question.
write off your holiday to France as business purposes
I wanna leave a like on this comment but it's currently at 666 likes, and we gotta keep that energy.
@@hydrophobicwater5843not today satan
@@hydrophobicwater5843666 appears so much for me 💀💀
formal way of saying "wtf bro"
"a funky aftertaste... of ...um death. " perfect. that's exactly what I was going for.
Those dead yeast that keep tasting more and more like marmite 😝 fine with marm in a soup or stew but not in a wine 😅
I'll take 7 bottles 💀
Paired perfectly with a Guga steak, dry-aged for 1 year in old socks
emos will love it :)
*falls over dead
Kudos to you man, for getting French people to taste fermented Welch’s.
´"French people" suuuuure
Got em
Rekt
😂
C'est vraiment du trolling de haut niveau 😂
fortify it to 10-12%, Add french oak cubes in secondary and call it Welch's Grand Cru
I've done it.
@@1980Baldeagle post
He should have just made it right by adding sugar. Step feeding the fermentation to not give all the sugar at once would have been a better path.
Aging, using something better than wine yeast alone, malolactic fermentation, and I agree either those wood cubes or even some raw tannin powder (very very very concentrated stuff...we're talking less than the size of half an aspirin pill worth for a 1 gallon batch of wine) any of these things could have been a major leap forward and at least less ridiculous.
If you do freeze distillation and add a few mulling spices its actually really good
So you have to drink less of it to get drunk? Lol@@Suninrags
"I do love it because you made it" says one man to another. The world would be a much better place if we all came from that place.
the south of france will do that for you : nice weather, great food, and lots of wine
@@kdemetter
south of France: 😀
north of France: 🙁
southern part of the south of France: ☠
that's the sign of someone truly loving what they do, they don't care that someone else doing it made something bad, they just love to see other people doing this thing that brings them joy
@@cesruhf2605The impression I got from my French class, the French media I’ve seen, and the limited experience talking with French citizens is that the further you get from Paris, the more chill the people are.
He just gave Wine Snobs Toilet Prison Wine, and got a few positive remarks!!
Honestly, i think they drink so much good wine that it's more exciting to drink really bad wine!
@@ClawhammerSupply Honestly believable. I want to see their reaction to Crofters Cider, which is the most vile creation that I have ever drank, but also the cheapest alcohol product I know of in the UK (under £3 for 2L ain't half bad)
He gave them bad prison toilet wine. Even prisoners know that they need to add sugar to the juice to make the alcohol stronger.
Edit: and to be clear I enjoyed the video, but I also would have liked to see them try a much better version just to see if what they said changed at all
HaHaHA Yeah we have something like that here in the United States called MD 20/20 MADDOG! Tast like artificially sweetened cough medication but will waste your brain until you are a MAD DOG!
Wine snobs, that is exactly what they are lool, God they are absolutely obnoxious.
Four days of opened wine stored warm and being constantly oxidized in a bag will pretty much ruin it...I'm impressed at how friendly & funny most of these folks were. Wine people aren't always that way (I say this as a small scale winemaker).
Also, "foxy" is a technical term in the wine world to refer to wines made from grapes that aren't vitis vinifera (that is, from american grapes, which have a distinct "foxy" flavor).
Especially when he forgot to add extra sugar so the end result was just sour grape juice
You didn't describe what foxy means you just said American grapes taste foxy
@@felixlara2945 like a fox
@felixlara2945 what i take from this is "wet dog" lmao which makes sense with not great wine and beers
@@felixlara2945 Honestly it's a "you know it when you taste it" kind of thing...I don't really know of anything else that tastes "foxy"...but it's a flavor that every native grape (and many hybrids) share.
I made a Welch's wine once. At the end of secondary fermentation it was the harshest hooch I've had. Thought the project was toast. Then I decided fuck it, let's throw some toasted oak into the mix and forget about it again for three months. It worked! COMPLETELY changed the nature of the wine, and was very enjoyable! Good enough that I gave bottles to friends. One actually set the bottle aside for 10 years, over which time the wine changed to a more amber color, and he and his wife described it as literally the best they'd ever had, even though they normally don't drink wine.
that oak was the key, putting the tannins back in and mellowing it WAY out.
And my childhood my family used to quite frequently make wine using an old oak barrel as the fermenting vessel and Frozen grape juice concentrate I cannot remember if they added sugar but this was served as table wine and just thought it was quite good often asking for a bottle. I am disinclined to think that they were just being excessively polite as we would frequently get request for additional bottles. Granted the Kansas wine market in the 80s was pretty underserved but it must have decent if we were getting requests for seconds weeks and months later. I want to read in the comments the wooden barrel fermentation vessel must have key.
@@tsiefhtes the oak tannins absolutely work. I didn't even soak my oak so the wine got full amount of tannins for those three months. if you fully treat it like a wine when making, it can come out really enjoyable!
that said, enjoyable doesn't necessarily mean "good" to many wine drinkers. I say pah, drink what you like!
"even though they normally don't drink wine" I think you may have hit upon something there ;)
@@fuzzzone it's an even better mark in my book! :D
The way they were describing though, made me wish I'd kept a bottle and aged it for myself!
Definitely thinking about trying it again, it's been years since I've done any brewing though.
Welches used to have a arning label on it during prohibiton sayingnot to leave it in a cool cubbord for 21 days or it would turn to wine.
Vinos grape juice bricks too
oh no i accidentally left it for exactly 21 and drank it!
Sounds like an instruction manual
The "Warning" gets me... more like a PSA "here's how to make hooch with our juice! Be sure not to though... its 'bad'"
Yeah, for real lots of companies used to sell basically unfinished drink concentrate and say warning: Do not mix with water, sugar, yeast, and leave for a month or else it’ll turn into booze, which is illegal.
In kuwait, alcohol is illegal.. we use welch to make wine at home.. we add oak chips.. its ok 🤪
I heard that some people grow their own fruit and make wine at home in Saudi Arabia, Yemen, and other countries where wine is illegal
@@28ebdh3udnav well now its ok to drink in saudi so i guess there is no need
@@bigkahona8444 from what I saw, only those who are foreign nationals in very limited areas. Outside of those areas, from what I read, still very illegal
@@28ebdh3udnav nah. Buying from embassies was the way to go.. but now its even easier.. you just send your none muslim friend or driver to pick up what you need from the store. Soon it will be everywhere. Thats my opinion.. just like what happened in UAE or Qatar. There is always a way.
In Saudi, I used a South African grape juice called Ceres to make wine. Blows Welches out of the park.
I feel like this was a total “this wine doesn’t make me angry… but I am overwhelmed with sadness and I don’t know why.”
Lol Jean-Baptiste : "I'm so sorry, i cannot swallow that" 😂
haha yeah that guy was 110% a gentleman
I wish my gf was that polite when she says it
The look of regret on his face after he later forced himself to swallow some XD
He looked concerned, then down right ashamed XD
"a funky aftertaste of... of... ye-um... death"
*BEST DESCRIPTION OF ANYTHING I HAVE EVER HEARD*
Thomas Welch was an American dentist deeply opposed to drinking alcoholic beverages. The original name for his product was "Dr. Welch's Unfermented Wine"
Wine is best with good'ole American SPITE.
Thank you. It all makes sense now
Wow, I didn’t actually know that, you learn new things everyday but that’s so ironic, people make wines from his product. LOL
Foxy is a viticulture term for the distinct musky smell and taste of American fox grapes, which is the species that Concord grapes (and coronation grapes, for the Canadians) descend from. It’s a very distinctive flavour, and why usually we do not use fox grapes for wine, as it is considered an undesirable flavour.
Concord grapes are not suitable, but Isabella grapes, a vitis labrusca cultivar, are widely used for table wine in Brazil, though not for the so called fine wine.
I find the objection to vitis labrusca as "unsuitable for wine" quite absurd, to be honest. It is just a different type of wine made from a different fruit, that can also lead to a great beverage - as for any fruit wine made from other fruits, by the way.
@@jonpirovsky i have used labrusca grapes to make wine, and I actually enjoy concord wine if made right, as with blueberry, strawberry, haskap, plum, or any other fruit wine. By undesirable I mean by the general wine establishment. Actual tastes by real people may vary.
I find that white fox grape juice doesn’t have the flavor anywhere near as much as red fox grapes, with Concord grapes at the very top. White Welch’s works really well, actually.
"A funky aftertaste of death" would likely get more people to buy it for straight memes than anything else
When my grandma retired she started to make wine and after a few years she had way too much and made the decision to start freezing it and pouring whatever didn’t freeze into bottles . She made wine from grapes and corn . Her corn wine was basically corn whiskey and when you put it to fire there was almost an invisible blue flame.
1. Add sugar
2. Mix in some cranberry juice
3. Maybe play with the yeast variety
4. Cheap wine really needs secondary fermentation, cold crash, filtering, and ageing (in that order). Aging really is the key to decent ho-made hooch.
I once had about 4 liters of traditional mead, backsweetened with cherry/pomegranate juice. Aged around 7 months. It was really, really good.
Yes, I don't remember what yeast he used but if I had to bet it must have been EC-1118 or K1-V1116. Personally I think Lalvin 71B and Lalvin QA23 give the best flavors.
This made me smile. I am a beer homebrewer of 12 years who has just started on wines, I have just made two red wine kits. So, I am very much a wine brewing beginner . . . . learning so much. I feel that had you made a serious attempt to make some drinkable wine with Welch´s, added the sugar that you mention that you forgot, plus a couple of things like some yeast nutrient and tannins, you would have got VERY different responses. I applaud you for your courage, and good sense of humour . . .
I make lots of country wines. The only thing I have a hard time reproducing is deep reds like Zinfindel or Shiraz , Cabs etc. Any blush or white can be made with crab apples , dandelion etc. For something complex I mix anything from wild grape , aronia, crab apple or elder. Usually pretty drinkable. Only thing that does not seem to work for me is mulberry. Always tastes like burnt raisin. Though mulberry juice lightly fermented with lemon juice is kind of tasty. Just let it ferment some with its own yeast, not more than a week especially when its fermenting hard. If you can hold it in pressure can even make it sparkling.
For full effect you must drink just enough of the juice to ferment in the original bottle. Use bread yeast to cut cost even further.
I have done this tons of times except with apple juice and strawberry Kiwi Snapple Bread yeast and No airlock Just Slightly loosen the cap so co2 can escape It usually turns out pretty decent not fine dining but good enough for the average Joe
Made that myself, several times. Made some adjustments and it got better. It definitely makes.... 'wine'. I would always put "country hooch wine" or something to that effect on the label. And I always added: "If you're looking for fine wine.... Keep looking!" LOL I migrated years ago to kits, fresh juice from my local homebrew shop, and fruit, honey, etc. and have made some excellent wines over the years. This is a fun and cheap way to start in the hobby and while you'll probably never make "good" wine from Welch's grape juice, by following some of the suggestion found online, you can actually make something that's at least drinkable. It's amazing that you can go from a $2 Welch's wine that's not really that good, to A $3 or $4 wine from a kit or juice that's actually really tasty and may even win an award in a local competition.
WARNING: Once you get the wine making bug, you might get obsessed with making better and better wines. (but at least your palette will thank you for it 🙂)
Cheers!
Yeah,. I'm there, it's fairly cheap, semi-scientific, and gets you drunk.
been home brewing for years now.... You're not wrong. Got 2 1 gal glass carboys, a 5 gal carboy, bubble locks, a corker, labels... my wife even got me a sign a couple years ago that says "Joshua's Wine Bar" in fancy lettering lol.
once you start... you dont seem to stop.. I dont really make the "Welches brew" anymore and have moved onto Meads and Real fruit wines.
My next goal is to make "Skyrim" mead... Juniper Berries and Yarrow :D
@@Legohaiden That sign sounds awesome! I did do Welch's a couple times but it smells like Welch's and I didn't really like that.
I'm just getting past a run where everything had a "brown sugar" taste to it. Which wasn't horrible at first sip but built up. I think it was my yeast nutrient, stopped using that and the last two (small) batches have turned out good.
I did Dr Pepper and Mountain Dew, they were meh. I did one with Kool aid and had my family guess, they all knew it was something familiar but nobody got it, until I said what it was.
@@RogaineForEwoks
Do a White Grape, Apple and Golden Raisin brew.... its pretty amazing.
(its a welches brew... White Grape juice as the base, use Some Green apples, and a box of golden Raisins.)
@@Legohaiden I did Welch's white wine with raisins once or twice. It was just ok.
Along with brewing and wine, I've been making hard cider the last year or two. I ferment 4 gallons with enough corn sugar to make the OG 1.080 or so. Then I add another gallon (that I pasteurize) straight into the keg when racking with some sorbate and ascorbic acid for preservatives. The additional cider gives it a great apple flavor with some sweetness so it's not too dry. I let it age while it carbonates in the keg in the fridge.
You have to get your cider from a farm though. Almost everything I see in the stores anymore has sorbate in it, and it won't ferment. And they say you have to run it through a stainless steel shank, connectors, and faucet. Because brass supposedly reacts with the cider or something. I never took the chance. I've always had stainless for my cider.
Cheers!
"Sloshing around my back pack for 4 days in 90 degree weather" I started screaming 🤣
Merci mille fois pour cet video!
Sorry, I'm German, but had to comment in french here :) I actually had tears running down my cheeks, I was laughting so hard watching this video.
Thank you for taking one (so hard!) for your art :) Especially handing out grape-juice-hooch in France :)
I made (a lot) of people drink mediocere (aka extra low quality) stuff with my fermentation experiments, but you actually made it look good! I
would have gladly started (not so sure about finishing) a glass of your wine with you :)
Though, from your beer videos, I learned a lot.
Still miffed that you don't sell in Europe, though. [Insert "shut up and take my money!" meme here]
Cheers!
Classic Frenchman look of disdain. We Brits see it a lot as soon as we get off the ferry 🏴 ❤️ 🇫🇷
We Dutchmen see it every year when we migrate south on vacation. It’s how you know your neighbors love you
@@Neockoen haha and I thought it was reserved for the Brits!
@@BrewBrosUKAw, I'm sure we show at least a LITTLE bit more disdain when it's you Brits ! You guys are very special to us😁
@@-vaco-4648 😂😂 bien sur mon ami!
Canadian here. I remember in the 90s, the Welches company actually did make wine, it was available VERY cheap, under $5 a bottle, twist top of course and labeled as 'Irish wine' at about 20% abv.
they were all being so polite, fantastic.
Im absolutely in love with everyones vibe in lyon, everyone seems like they enjoy their life to the fullest
France has a reputation for being snobby and/or rude. I've been a couple times now, and I would say that Parisians are "cool" to tourists (as opposed to warm and friendly), but not rude. But in Lyon and especially Marseille, people were legit so friendly. I think I met some of the nicest people I will ever meet in Marseille.
Concord grapes are a different grape species than Old Wrold wine grapes -- Vitis labrusca ("fox grape") vs Vina vinafera. When fermented, Vitis labrusca grapes have a characteristic musky taste which is often referred to as s "foxxy." taste. Vitis labrusca grapes are native to North America. Other Vitis labrusca varieties include Delaware, Catawba and Niagra. They have been fermented by Americans for hundreds of years.and are still made and sold commercially today. There are also many Vitis labrusca-Vina vinafera hydrids that are made into wine and some are quite good. Vitis grapes are much hardier than vinafera grapes, meaning that they can grow in cold, short growing season climates like upstate New York and Canada.
Ironically, North American grapes saved the French wine industry. In the mid-19th century, a blight caused by a tiny North American aphid called Phylloxera vasatrix struck French vineyards and started to kill off the native grape vines. American researchers discovered that by grafttng Old World grape vines on to North American grape root stocks (Vitis vines are much more resistant to tPhylloxera) the blight could be controlled..Today, most Vina vinafera vines, not only in France but in Californai and the rest of the world, have Vitis root stocks.
Should have brought it to Chile.
GRANDE CHILITO MEJOR VINO DEL MUNDOOOOOO
r/hooch would be proud right now.
Let em know!
representative of r/prisonhooch here, we are very open, very welcoming, we love experimentation. This has been done to death, covered to death. Most of our members would be more proud if you used EC-1118 or Turbo with a glove or a condom airlock. Not that that tastes great, that's just what revs their engines.
Im glad I bumped into this video. Very entertaining
I use bread yeast for this and it turn out amazing, at ~9-10% ABV and FG of 1.015-20.
Very sweet !
The bread yeast keep the ABV low and produce alot of sulfur which help with the wine flavor and aroma.
how long does the process usually take?
@@stjeep You drink it young, about 2-3 weeks I'd say.
I rack once after the primary fermentation and let everything clear on it's own.
It's important you swirl (degas) the wine during fermentation to help the fermentation and get rid of the excess gas.
I think I also use DAP.
"foxy" is unfortunately not (really) a compliment. it's specifically the term for the flavour of methyl anthranilate, that peculiar note that gives Concord grapes their grape candy aroma. it's usually considered an undesirable component as far as i know. i really love the flavour though so maybe i'd like me some Cuvée au Welch.
I've tried this with white grape juice and champagne yeast and put on C02 and was pleasantly surprised how well it turned out.
you soda-streamed cheap home-brewed white wine into "champagne"? xD
@@fariesz6786 champagne is just carbonated white wine.
Substitute about 1/4 of the grape juice with Ocean Spray 100% Juice Cranberry Elderberry Juice (and don't forget the sugar this time too) - makes an amazing batch with some depth in flavor!
That sommelier's smile at 8:50 is rightly the most watched moment of the video 😎
Very entertaining, and everyone was great sports at the tastings. Thank You.
"yeah its got this interesting aftertaste of um death" I lost it
Add wine tannins or a small amount of oversteeped black tea for tannins. Once you do that and add sugar for a higher ABV, it’ll actually be able to hold up to year or longer aging and be able to develop the complexity it lacks now.
Did you atleast bring them a good homebrew beer to wash it down?
Great fun video, kudos to you for getting wine-drinking people to taste it.
Maybe if you could softly boil down the juice to half the water and then ferment it? Had it been 13-14 % ABV maybe people would have a harder time guessing it. Still it's funny that the Americans nailed it immediately, even the Tunisian guy.
No need to concentrate the must...
Just add more fermentables to it (sugars, frozen grape juice concentrate, fruit, raisins, etc)
When I make apple wine - my fermentables bill is 4 gallons of unfiltered juice and 11 cans of Seneca frozen applejuice concentrate and 2 pounds of turbinado sugar.
Comes out to around 15% and quite dry (if I use a champagne yeast)
If I use an ale yeast, it goes to about 8 and is still quite sweet. Makes a good hard cider.
Both end up SUPER apple-y
Honestly its pretty great to see how polite everybody was lol.
Though we call juice grapes (vitis labrusca) "grapes", they actually have a very different taste to vitis vinifera. Wine made from Welch's juice is just a very different beverage.
Props to the dude with the Goober Grape shout out! That stuff is awesome! The strawberry is good too. Btw, GG is Smuckers, not Welch's.
Also, 10 am? French people probably already had a couple of bottles by then! 😂
Welch’s red and white make excellent wines. The red blend is nice, although it tends to turn into a light buttery red very quickly. The white especially is kind of like a neutral varietal like Chardonnay, and makes excellent Champagne style wine. Concord is very hit or miss because its skins don’t ferment the best, IMO.
11:50 This woman said it smells like GUSHERS! OLD GUSHERS! Now THAT brings things into focus!
1st, definitely add sugar to bring up the ABV, 2nd bloom some of the yeast you are using in a separate cup of the must and then kill that yeast by heating the bloom (I am assuming this was made with bread yeast due to people commenting on the sour aftertaste) as most of the yeasts you can buy at the grocery store get stressed in the early fermentation process if you don't give them extra nutrient (sour is good in bread not so much in wine), 3rd use specifically fleishmann's active dry bread yeast and not a different variety, the sour note is coming from the yeast being stressed if you had done this with apple juice it would smell like a dirty fart on top of that, when brewing with bread yeast ALWAYS give the yeast dead yeast in a large quantity to snack on for the initial stages of fermentation..
I have been using welch's concord grape juice to cut elderberry wine and mead for DECADES and people love it, I am constantly asked for more every time I make it, though in that case I use actual brewing yeast and brew dry at or above 14% so that it is self preserving.
I've made some by mixing half Welch's juice with half freshly squeezed grape juice, I added some oak and apple wood wood chunks at the bottom of the bottles and it turned out like some cheap wine from the dollar store
im not even into wine, at all, not even a little bit. but i thought this video was entertaining as hell. good job and thank you
You can rapidly age it using an ultrasonic cleaner, a mason jar, and some barrel chips.
i think if you had a european be the one to interview them they would probably be more open to "liking" it. since you're approaching as an american they will be EXTREMELY skeptical from the get go.
I used BJ's branded grape juice and added sugar to get an OG of 1.120. It fermented all the way down to like 1.002 (I don't remember exactly) and ended up being around 16.5% ABV. It had no astringency at all and honestly tasted like a sweet red despite being measured bone dry. I used red star premier blanc wine yeast and didn't age it at all. Just a month in the primary and then into bottles. It was very very drinkable! Not sour at all like some of these folks said about yours. The BJ's juice looks less processed than Welch's though. It has a much darker color and isn't clear and tastes more rich.
Welches is not very processed at all. It just has added vit C and added citric acid. It is filtered, that is all though, no dyes, no additives, no artificial flavorings, etc.
@@rdizzy1 I wonder if the filtering has something to do with it?
How is the fact that Welch’s had “do not do this” instructions on their cans during prohibition NOT brought up in the beginning? I feel like that’s some solid American history
Won't lie kinda disappointed its such a low ABV. Kinda failing right out the gate. Use it as a base with fruit adjuncts added. I make it for myself and on it's own not good enough, but put some love and time into it. I think what you're missing are the tannins that you would normally have. I don't know how aged it was but aerating it will help on a very young wine.
Lyon is known for having great restaurants and is a gastronomic hub but it isn’t a wine region. It’s located near some important wine regions (Beaujolais and Rhône) but they don’t really make wine in Lyon.
The grapes that go into Welch's grape juice are Banned in Ontario for wine making purposes. The industry realized that although those grape varieties made good juice, preserves and flavourings, they made dreadful wines. The Concord grapes are still used for Manischevitz and similar kosher wines.
Concord grapes are actually very good wine grapes, the only wine grape indigenous to north America as well, the reason they were banned is that the Concord grapes are cheap and easily available, making it impossible to regulate and tax the production of wine without strait up banning it.
@@familygrobauskas4059 The reason Labrusca grapes were banned was because of the amount of chaptalization required. Also water usually had to be added to the must. These grapes gave Ontario wines such a bad reputation which still plagues them to this day. After over 30 years in the Ontario wine industry I know the wines are good and the banning of Labrusca was a positive step.
As someone from New Jersey this is one of the most mf accurate stereotypes and I'm rolling at this 7:45
This was such a fun watch. I kinda wish you actually added sugar though so it was more like wine, probably wouldn't have been so dry and sour
I have to say this is such an amazing video!! From France
Thanks for coming in my city ! You're always welcome !
It would be great to add some sugar and raise the ABV to 16 and distilling it to make cognac. and utilizing the ultrasonic aging method for the aged taste
I use Lavallin k16. half and half half gallon each black cherry and concord grape. Add 4 cups of sugar and i get 12 to 14 %, slightly sweet and rich like Mogen David
I'll keep that in mind for a future experiment.
"Sorry, I cannot swallow that" 😂😂😂
The professional sommelier was so polite! In his head, he's probably saying "get this swill out of my mouth right now!" Instead, he was able to politely bash the wine without adding insult. Very nice.
I don’t know what possessed you to do this or why I clicked on it but it was great and I don’t even drink wine different type of content light humorous a plus man
So apparently the wine turning out "foxy" is the whole reason Conchord grapes aren't fermented.
So you need to use white grape juice and go back lol
I made juice concentrate with back cherry juice by freezing and draining the concentrate (think applejack but pre fermentation). Wanted more flavour and sugars without resorting to table sugar. I was very pleased to get a very bold flavor without being watered down gravity. Most juices are below 1.050 gravity.. The concentration could be taken as high as you wanted... But with added cost of more juice
That America guy from West Virginia was definitely just feeling the nostalgia of Welch’s back from America! 😂😂😂
This is a lot like another thing I heard of, basically a guy went on a competition with 3$ WINE and the crazy part is he WON because of a good story behind it (ofc the story is not true)
Edit: by story I mean the story he made for the wine
There must be a reason why Welch's grapejuice is totally unknown in Europe, let alone sold here.
Dennis from It's Always Sunny is really broadening his horizons haha. Fun video!
I clicked on this because for fun, I recently made a 1-gallon batch a couple months ago. Into the juice I also added enough cane sugar to bring it up to 12.5-13% abv and I also added 1/4 oz. of medium toast French oak chips. This was fermented with 2.5 grams RC-212 wine yeast. It is currently bottled and aging in my wine rack. Cheerz.
I really liked this video. The guy at the end seems like someone awesome to hang out with
I’ve made homemade wine from Welch’s and had some great results. I’ve also had mixed results. I think temperature was most important, but I haven’t nailed down the process for consistency.
You don’t need an airlock. You don’t need to bottle it if you drink it as soon as it’s ready. You can use bread yeast. You don’t need special wine yeast. Also remember, Welch’s has two varieties - Concord and black grape juice.
My pappy use to make really good wine from California grapes. Then he got kinda lazy and started making it with welchs. Fortunately, he still collects raspberries around his property and makes some killer raspberry wine.
The WV was my favorite. Glad you kept that part in.
once the yeast eats all the sugar theres really nothing you can do. usually youd stabilize it once you get the right abv you want and whatever sugar is left over is just there for taste. if its sour that means it might not have been stored at the right temp and it produced vinegar from whatever alcohol was present. i dont know shit about wine im just going off of what i learned from making ginger beer and mead.
what a great video! right when i was thinking to made home wine from grape juice LOL i'll still do it anyway
I didn't realise Somalians were world renowned wine tasters. You learn something new every day!
Part of me wants to post a link to this video on every FB add that pops up for Brewsy but I'm pretty sure their HR department blocked me for the amount of heckling I did every time an add popped up in my feed😂
I have made wine with concord grape juice (Kirkland brand) and it was good. First you have to bring the ABV up to 14%. Second, you need to backsweeten a little. I made mine go from 0.990 specific gravity to 1.015 specific gravity. So it was like semi-sweet. As a comparisson, the juice itself starts at 1.050 specific gravity before the yeast turns the sugar into alcohol. I also added tanins. I was certainly not a high quality wine, but it tasted good.
idea pour welches into glass bottle add bunch of regular crunched grapes add honey boom "fine wine"
or you could use light molasses to give it a dark taste
This is ironic sense Welch invented the process of pasturing grape juice because he was apposed to drinking an wanted a non alcoholic replacement for wine at communion. While it is now sold as grape juice for kids, it was originally sold as "Dr. Welch's Unfermented Wine." They still sell sparkling grape juice in wine bottles for that use.
I did some from concentrate, a little sugar and high attenuation yeast. It wasnt too bad at all. 😅
12:29 “and we’re in … in…” I love how the automatic caption just decides to give up on these French names here😂
As a West Virginian, I am so surprised you met someone from my state in France! What a small world haha.
Now I want to go to France even more than ever
Yeeee come !
I think the issue with welsh juice is how much water it probably has, maybe reducing the water content through boiling and then make a batch could make it a bit more "winey"
I've actually done that with grape juice in order to increase the volume of sugar for a higher ABV. I just wanted to know if it would taste better than just adding sugar. Personally I think just adding sugar is a better approach and adding a few other things to improve the taste and mouth feel.
This makes a decent country wine.
Yea. Adding sugar might not be enough, reducing the juice to concentrate the flavour might be good
This was a very funny and amusing video. I make my own apple hard cider, kefir and kombucha. The first couple of batches I made of hard cider weren't very good. The last batch I made for Christmas came out great - about 6 liters. I served it during a Christmas party and people were amazed that it was home made. In that batch I used high quality wine yeast and I added an extra cup of sugar during the first fermentation (about a month). I then then added another cup of of sugar during the second fermentation and let it sit for another 2 weeks. I didn't measure the ABV but it had a kick. I made wine from generic Walmart grape juice and it wasn't the best. Probably one step above prison wine.
All right good video. Might I suggest a follow up a viewer contest.
Pick a half a dozen of the most boisterous viewers who think they can make Welch gape juice taste good and have them send you a bottle.
Get an expert to pick the winner .
Try different types of yeast in your next batch.
All the people seemed awesome
I love how the last guy wouldn't swallow it, not because of the taste, but because he thought it was like a typical cheap American wine full of sulfates, and when he found out it was just basically a fermented child's juice box he had no problem consuming it 🤣 a true man of culture
Last interview, I think You have him thinking about his next fermenting.
"Its not bad, but its not good" cracked me up
They all tried so hard to make polite comments. Likeable people.
10:26 she has a very intriguing accent.
But to the subject of your Wine, I love Welches juice but I would love to see you make a wine of their grapes before they pick them.
Welch’s grape juice is “for kids”?
100%. Well know fact.
@@NextWorldVR My parents both drank it right up until the day they died. Do you think that’s what killed them, doosh?
@@ClawhammerSupply I’m 72 years old and I never knew Welch’s was age-restricted. So, do you think it’s OK for me to drink it? What ignorance!
@@minkwelder Its been marketed as a healthy juice drink for kids since day one.