I made this for my very first brew. Took 7 days to ferment, and I let it age another 7 days. It's unbelievably good. I can't believe what I'm tasting here. My grape juice came in a 3-quart container, so I used that plus 1 quart cherry juice. And I used tea instead of tannin. And unbranded DAP blend instead of Fermaid-O. It fermented down to 0.990. Mother Mary and Joseph it's good. So many things are happening in my mouth. And Derica is absolutely right, the alcoholy finish is part of the enjoyment. It's good dry or with a little sugar in the glass, either way.
So I have made wine this way based on one of your videos and my mom loves it! She is allergic to all the preservatives normally found in wine and the recipie in that video doesn't have those so she can actually have some! I made my own labels and have branded it Completely Legitimate Wine. 😁
You inspired me to brew my first wine and I already have the mead in the pipeline (still brewing 1.5 weeks in). And great video, you guys, always keep this up! This is a happy place for me! ☺😄
Man this video could not have came at a better time! My 6 gallon glass fermenter is coming in tomorrow! I bought all the juice yesterday. I’ve been watching your older videos on the subject, so this is just destiny!!!
I made this. 1.100 SG to 0.990 FG in 5 days. Left sitting for additional 2 weeks before racking to conditioning. 3 weeks before bottling. Everyone loves it.
Have ya’ll ever tried making wine using the IKEA Blueberry or Rhubarb drink concentrate? It comes in a 500 ml bottle. I actually made some using the blueberry and it turned out pretty good.
I had actually started a very, very similar recipe (OG of 1.106) on 3/25/2023, but without the acid blend. I am very curious to see how mine plays out in comparison. Not Publix, but as close as I could. I am really glad this video came out while that wine is in bulk aging.
I got curious and decided to make 2 batches last night. One with this recipe (minus the tannins), and one with only the yeast nutrient and Lalvin 71b. They both started with 1.062 gravity reading. So I added about 1/2 lb of sugar to both which raised the SG to 1.081 for both batches. Interestingly the batch with all the ingredients you put in yours was perking 3x faster than the other one, but both are very active. It will be fun to see any difference in a couple weeks. Thanks for this video. It was the most helpful one you have made so far (for my needs). I'll let you know how things turn out!
I have made some lab tests at my school to my meads. I have found out, that constant you use is not a constant. Lab equipment has shovn me following: Drinks up to 7% abv - use 131,25 Drinks 7% to 11% abv - use 135 Drinks 11% to 15% abv - use 140 Drinks above 15% abv - use 145 That is because the more alc you have in your drink, the les dence it is and it needs to be compensated in calculations. Findings are here simplified, for more convinirnt usage. I have wached your great videos for 4 years or so - so funtastic! Thank you for giving me great hoby to brew meads. And now - almost 50 years old, i went again to school to studi brewind technologies. It is so fun.
Those numbers didn't look right, so I check my notes. There is a lab created table used in U.K. Britain tax code for calculating ABV. The table goes from 125 (~0.8 abv) to 135 (~13.6 abv). 131 => ~7% abv (1.0466 - 1.0571 SG) plain apple juice 135 => ~13.5 abv (1.0898 - 1.1007 SG) I just use the FermCalc application now days. The Duncan & Action formula is the most accurate for 10% to 14% ABV.
Idea. instead of stirring to oxygenate put sugar in juice then shake the crap out of the juice before you pour it is what I did with my juice seemed to work pretty well for me.
Your original recipe of red wine from Concord Grape Juice is still my all-time favorite. It's really stunning how good it is and how simple it is to make. I will definitely try this one also though! You both are the best!
I love that you guys have used bread yeast in the past to prove that you can use whatever yeast you can get your hands on, and I love that you’re sticking up for using a “higher end” yeast made specifically for brewing. In my experience, if you live in the US, order some brewing yeast from a brewing company online or something. The extra couple dollars that it costs for the brewing yeast is worth it in my opinion because the nuance in flavor it can give you is nice as well as the fact that the “high end” yeast flocculates so much better than a cheap yeast like a bread yeast. Didn’t mean to leave a whole paragraph here lol but I just want to say I love the videos and I hope you guys keep doing what makes you happy!
Thanks for reminding us how much fun it is to get all messy and sticky 😃 I love it!😁 I've been watching your channel for about a year and have been encouraged to make a few different types of fermentations. By far the banana mead is the best choice at any party. Served chilled on ice seems to be the favorite choice. What does this have to do with wine? When made at home, they're both excellent 👍❤️
I can't think of anything to comment so I'm just going to post a Blueberry pancake recipe. 1 1/4 cups all-purpose flour 1/2 teaspoon salt 1 tablespoon baking powder 1 1/4 teaspoons white sugar 1 egg 1 cup milk 1/2 tablespoon butter, melted 1/2 cup blueberries, 1. In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour. 2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Hey guys…. Here’s a thought oak the wine while you pasteurise the temp change will speed up extraction of the wood, like fast aging sprits in the microwave watch JESSIE FROM “STILL IT” … but that temp change could be used to your advantage… perhaps there a test lol Another great video btw I’ve been working on a spiced trad.. cardamom, star anise , clove mind blowing
I'll tell you how I keep a good seal. I put a food bag over the lid and strap it tight with a piece of rubber strap. String would probably also work as long as it's tight.
Have you guys ever tried a mixture between two juices if not try pomegranate and grape juice but caution only use a turd of a pomegranate juice because it will make it bitter and more seeds you put into it the more tens you get out. It is amazing.
Red Star Premier Rouge is another yeast that produces a lot of fruity character. It doesn’t inhibit the tannic polyphenols as much as Lalvin 71-B but still produces the esters. Though maybe the wine tannin counteracts that enough to not matter. The downsides are that Premier Rouge doesn’t do malolactic fermentation on its own so you would need a bacteria starter, and 71-B is a faster fermenter.
Not gonna lie, I LOVE this recipe. As soon as I bottle it, I’m starting another batch. I just mixed it equal parts with skrewball and it literally takes me back to having a pb&j sandwich and it’s a definite sleeper. I used rw Knudsen and it has a sweetness on the nose and the palate when it’s dry. ❤❤❤
I just racked a wine very similar to this today that was made with mixed citrus peel and I tried a staggered nutrient schedule because I was hoping to avoid that youthful funk I've always gotten with concord grape juice. It was pretty amazing in the samples we did.
I just got my immersion circulator and can't wait to try it. I have an acerglin that I'm waiting to finish fermentation that's gonna be my first victim. Love your videos guys.
I actually decided on this one for my first " serious" brew in my little big mouth bubbler. My hydrometer readings were nearly right on with those in the video. I got it going yesterday, and am already getting bubbles!! I also did a second batch with Motts apple juice in a regular 1 gallon carboy, same additions, same 71 beast, nearly identical hydrometer readings to the grape wine. I tested both juices before adding sugar and they were both 1.050. Good to know! Thanks again for all of these videos. I'm really excited. I was going to try a " Grocery Store Mead" but my wife wants red wine, and my brother wants an apple version. I like both, so...Groovy!!! They want to be able to have some for New Years Eve, if all goes well, it just might happen! I'll come back here and post the results. Happy Thanksgiving!
I make wine all the time from plain store bought juice. I don't normally add any additives to grape, mostly because it has a very active fermentation without help. I'll try this recipe, because I've been wondering how tannins & an acid blend would affect the end product. Experimentation is good for the soul. 😊
I just tried a similar brew to this... but I took inspiration from a different one of your videos. I got a gallon of concord juice and a gallon of white grape juice, mixed them up and boiled it down to one gallon. Original gravity after boiling down read 1.087. Just started this fermentation today, the yeast I chose is Lalvin 71b. 😊
You've inspired me to make a batch. 2 gallons of welches condord, 2 lbs of sugar (came out to 1.125), 1/4 cup of black tea, 1 tsp yeast nutrient. Just started it today. Normally I make beer in 5 gallon all grain batches.
I wanted to thank you guys. We just racked our 1st gallon and it is pasteurizing. We are having a ball with this. It fermented really fast. 7 Days it stopped. I left it another day and it was 1.000 when I tested it. We used champagne yeast and started at 1.112. It was little tart and watery. We added a little sugar and tannins and it really feels like a win for our first try. We are rushing a bit because we have to move in a few days and are going to take what we get. Thanks again.
I stared making wine at home as a hobby. I'm a stay at home wife and need it Just to ADD more to my all ready busy life 😊😮. So I did I actually start it with the pineapple 🍍 tepache and wow 👌 let me tell you it was so FF good my hubby ask me to make more and at this point I seen this one the wine so I also made it toke 4 months in total but when it was ready it was so delicious 😋 my friends was asking me for a bottle okay yes if you follow the instructions and follow your gut to tell when it's ready it's a good delicious drink 🍸 I added oak cubes a stick of Madagascar vanilla and I used brown sugar cane and 😲 😱 OMG it's soooooo good 👍
our Elderberry wine started at 1.130 pretty high, true. The yeast we used was a local (Australian) "bread yeast" Tandaco,brand. It stopped ferment at 1.020. Not bad for bread yeast and it flocts pretty well too. There was a little residual sugar, however, it is luscious and NOT too sweet.
I just bottled something wonderful using this recipe. I made the fine concord wine very close to this recipe. I step fed it to 17% (EC1118 yeast) then fortified it with plum brandy up to 21%, and sweetened to 1.028. It's absolutely delicious, and beautiful. I used a plum brandy for kosher purposes, but it was a nice addition. Grape brandy would be good too. Even before fortification it was a delicious wine. It's such a versatile recipe.
First of all, you two are entertaining and super informative! I owe you both kudos for my understanding of the entire process of making cider/mead/wine. I am now able to adjust, change and create on the fly. Thank You!! Brian, are you a brother of Alton Brown??? There are a lot of similarities between you two. If you are not familiar with one of his episodes where the camera is inside the fridge as he pulls the food out, it’s a classic. I could see you two doing that. Thanks for teaching us all!
Your original wine recipe turned out to be not only my favorite but my daughter's favorite too. I have to try this recipe. Once again another great video
A few months ago, I made a cherry wine using Gefen bread yeast. It flocculated beautifully, but doesn't taste so great. Not sure if I'll keep it to see if it improves or dump it.
Thank you for another great video. I have been following you for about half a year, and have been brewing for as long. So far i have just done a few meads with the cheapest ingrediants i could find, storebought honey, breadyest and so on. I have just stepped it up with propper ingredients for brewing and i love my new hobby. I draw my brewspiration from you guys so humbley, thank you. With that said, im from europe and i think this is the first time i see you use celsius, please try to use our mesures aswell. Just put it in text down in the corner. I must say i have just started to learn US mesurements but please whenever you mention your gallons, oz, pounds, stones and elephants😂 put a sidenote in metric aswell. Your european fans would appreciate it alot.
I never worried about having too much head-space and, maybe I have just been lucky, but I have yet to encounter any problem. However, when I brewed a batch with your pina colada mead recipe with little head-space, it foamed up and clogged my 3 piece airlock which shot out in the middle of the night!
I use store-bought juice most of the time. Cheap, convenient, and most importantly consistent. Grape, Apple, Pear, Cranberry, and a lot more make awesome wines IF you know your additions ;) Also a question: a friend of mine, also a brewer, told me that adding a small amount of cornstarch to a brew acts as a nutrient. Is that true?
Still relatively new and working through what juices are and are not good from the local store. And comparing WinCo to Costco. It's interesting to me how regional some product carriage can be at Costco. Can't for the life of me find any straight up grape juice at mine. But if I want a cran-peach-mango-passionfruit-durian-kale or something super weird like that, no problem.
I did something similar two years ago! It was a half and half Concord/white grape wine that I oaked with medium toast post oak chips. It’s was so damn good that I have a pyment that I’m oaking with barrel staves that I broke down and toasted. I think it’s a winner
Very cool. I have made this at least twice now and it's been extremely consistant it's also a favorite too. In fact, I have a batch aging right now for a couple of friends. One 64 ounce bottle of Welches 100% Concord Grape juice. 2 cups of white table sugar, and 1 pack of Lavlin's EC1118 yeast. I used my 3 gallon Brewdemon conical fermentation vessel and my one gallon glass jug to age it for at least 2 to 3 weeks after racking. It fermented completely dry. By the way, I ordered that pitcher you are using and it's been awesome when it comes to homebrewing and distilling (i'm licensed for distilling, AFP-VA-20005). I've also did a Brew Demon Hellfire Red Ale recipe kit and it was epic. OG was: 1.090 FG was: 0.990 ABV is: 13.125%
Have ya’ll ever tried to make wine using IKEA Rhubard or Blueberry drink concentrate? It comes in a 500ml bottle. I have made it with the Blueberry before and it actually turned out pretty good.
i've made your sweet red wine--many many times--and it is still one of my favorites! so easy and delicious! i am very excited to try this to take it up a notch. i was at my local market today and found a new juice blend i haven't seen in my store before: apple, strawberry, banana. i'm thinking of using this recipe with some rum chips and brown sugar for back sweetening.
With how much you make this wine and hype it up, I really need to brew it! Currently brewing my first batch of mead ever (strawberry mead) but I am excited to try brewing this!
You crazy goofs! Love you. I really enjoy the jovial way that you've made a 'boring' or easy brew entertaining. Just made the mead with the Lychee honey mead. I ended up having enough to make 2 gallons that should come out sweet. I discovered that the Blueberry Blossom mead tastes better at room temp than refrigerator temp.
Great channel I am 7 days in to my first Mead and Cider and looking forward to getting this going over the weekend. Would love to see how you made your Sangria .... Keep up the great vids
I made a wine out of blackcurrant juice and back sweeten it with ribena was sensational was 13% abv then a few months later made the same but i carbonated it and made a sparkling wine was even better then the original
26:13 "bread yeast isn't bread to Flocculate" - Brian 2023 26:59 I went head to head with Flashmens, red star, and Llavins D-47. D-47 had a slightly LESS bready taste... other than that I couldn't tell the difference.
I've always wanted you guys to make this video when I first saw your sweet red wine one. I love it when you do new takes on your classics. Yo guys are DA BOMB DIGGITY YO!
Just rewatched the video, and you can tell that it was a great idea to let the wine go another week after the second reading. When you both proceeded to rack the wine, the reading was the same. However, the clarity seemed to be much improved.
I watched my first of your videos and spoke of being intrigued... I followed the instructions for making Blueberry wine (6 lbs given to me as a gift), and I reluctantly pasteurized 😢, as instructed. I wish I had made cheesecake.
You two are great, make me laugh. Going to make wine myself from my own Concord grapes on the vine. I also like my wine chilled and actually put in the frig any bottles that I open.
Love the star wars cantina shirt 😍😍, gonna have to try this one out soon, if it's that good to you guys I'll give it a go as my first brew in a 2 gal bucket, I'm definitely a fan of these concord grape recipes
i whipped up a wine today... 5lbs premiere rouge seeded grapes hand "stomped" 24 fl oz grape concentrate 1lb sugar .5tsp tannin 1tsp pectic full packet red star premiere rouge water to top band of LBMB OG 1.106 ... its going nuts already its going to get oaked when ready...im hoping for a "fancy wine"
Nice, a dry red wine version, going to give this a whirl tomorrow..loved the sweet wine recipe,on a Separate note I’m getting ready to fortify my pyment with cognac,I do have a brand called Maison Rouge V.S ,wondering if this would work as a substitute? I don’t know if you’ve had any experience with it, I don’t know much of about cognac. Thanks
I agree with your thoughts on using a glass fermenter. I have looked for the one similar to what you used for the primary fermentation in the video. I have not been able to find one online. Any suggestions on where I should look for one?
Can you guys PLEASE make a nice "Christmas Mead"? Maybe using Candy Canes, Cinnamon, Peppermint, Christmas spices. you know...... All those things that make you think Christmas through the taste and senses. Thanks guys. Love your videos.
Pauli's Mind (that's my note for ref.) You guys are soooo cute this session. I can't believe the effect of that haircut - -15 years. I used to hate getting a haircut cause I'd look 12 again.
I was yesterday's old when I seen a video with someone filling Mason jars by the handke of the jug. I've been interested in making wine again. We used USA Commodity grape juice for ours growing up. Grandfather was a moonshiner so I learned the basic if making booze. Anyway I seen you pour your glass at around 33:00 in. Was curious as to anyone seen this dine or have used this method of pouring/filling jars. When my aunt would can food she would always turn the pitcher around and pour down the handle. A recent video on interwebs says it is a different way to pour. Also great content. In Tulsa we have High Gravity Spirits. Great place to get started in beer, wine. Not a spokesman for them.
I keep my brews under my bathroom sink (its in a separate room from the comode). I can regulate the temperature fairly easily by running hot or cold water to heat or cool the 's-drain', it takes almost no time to heat or cool the pipe, wich in return, heats or cools the temperature in the cabinet.
Fascinating!! I'm currently in the process of making this wine as a kind of preparation for September and the grape season. It's been a week and it's still going wild!! I even ordered...well let's just say, not particularly cheap, Italian unfiltered 100% grape juice, without any added sugar or anything else...the ingredients were literally: grape juice. Made from Italian wine grapes, eco production...on and on. Actually, the gravity of that juice alone was 1.061 which is higer than many juices with added sugar. I added less than half a kilogram of sugar per 5L of must... basically I added 1lbs for an OG of 1.096. Mind you, 5L is about 25% more than the US gallon, so the math is different. In 5L of must, it takes ~ 600g of sugar for those 46 gravity points. Anyhow, hope it turns out as good as yours. I've used a very similar process with some minimal differences, for example: I did not use acid blend as I knew there was already more than enough tartaric acid in my juice and plenty of malic too...they're already noticeably present in wine grapes, especially red ones, which is why red wine so readily goes through the malolactic fermentation...something that's in fact encouraged with red wines. Anyhow, I added only citric acid for just a little bit of that citric crispy zing. And my nutrient was Fermaid K. Everything else - pretty much the same. Don't know if I'll oak or not, but that's in the future. Speaking of future, cannot wait for September. I've already ordered 20kg of Pinot Noir and 10kg of Merlot, which I might actually blend! I would've ordered more but this was not exactly a vintage season in Europe and the grapes are expensive.
@@CitySteadingBrews Oh common, it's similar enough. And directly inspired by this video. I only used different nutrients because all I had was Fermaid K and I believe it contains a bit of DAP, also known as yeast crack, lol! Anyhow, if it turns out as good as yours did, I'll be happy...and a little bit less anxious about fermenting with actual grapes! :)
"After there's some alcohol being formed, no more air being added; otherwise you make vinegar" @City Steading Brews Could you guys elaborate on this for me please? I predominantly make mead, and most mead makers aerate the must one to two times daily for a week to get a clean fermentation with the least amount of off-flavors. does this not apply to grape wine? I was under the impression that yeast needed oxygen to thrive. Love your content, you two were a huge source of inspiration for me!
Yeast need oxygen to build a colony, THEN they create alcohol. At that point, oxygen ‘can’ activate acetobactors that utilize oxygen and alcohol to create vinegar. Degassing however is a good idea, but not aeration.
I was once help up by the stereotypical Frenchman who was going on about the wonderful wine and cheese selection at…ALDI 😂 The absurdity finally broke me free from any association between price and quality.
Love watching your videos AND OMG! Wild to think we must have been thinking the same thing at the same time.... About 2 weeks ago I started this same batch!! I even used the same pectic enzyme, acid blend, ferm o, and 71B!! Only difference is that I used 1 bottle of Welch's Concord grape juice and 1 bottle of Welch's Strawberry-Kiwi cocktail juice and since the strw/kiwi had a lot less sugar, I ended up going with more sugar (about double). It started off with an OG of 1.105. I was on the fence whether I should use tannin or not, so I left it out this time. 10 day mark it was at 1.022. My thoughts on using the cocktail juice with the grape was that I felt it might add some complexity to it and I was hoping the "added sugars" in the cocktail juice might help to keep the wine's taste profile on the sweet side 🤷♂️ Hopefully it won't be a bust 🤞 We'll know here pretty soon! 😂 Thanks for all your videos! I give your time, efforts, ideas, and videos an 11!
Question: First of all, I love your channel. You guys are great! I am currently making this recipe and I just finished racking into the conditioning phase. My final gravity was 0.998. I like dry red wine and I've never had concord wine before. When I tasted this wine during racking, it had an artificial grape taste to it. Could this be because it's only a little over 2 weeks old or is that how concord wine usually tastes?
One suggestion, with respect to oxidation when adding sugar/sweetening. Have you thought about just sweetening by making/using bar syrup? Hardly any stirring necessary. That is the way I used to add the bottle conditioning sugar, when I would bottle rack homebrewed beer.
@@CitySteadingBrews - that's true. probably more than you would desire. I guess you could make it super viscous, but then you'd be right back where you started, having to agitate it. So, n/m LOL
I’m getting ready to make my first ever batch. I’m going to try this one! I just about have all the things I need to get going. Wish me luck. Lol. Great video, Thank you. PS if I were to add more sugar will it be sweeter or no.
You guys are amazing instructors. I have bought everything you recommended and have 3 juice wines brewing. 1 gallon Welch's, 1 Gallon fancy grape juice, and one small leftovers batch. I am having a ball and thinking about joining your VIP club but have some important questions. I am planning to try this on my sailboat while cruising around the world. We will likely be mixing it with juices for cocktails. I will have little room so speed and higher ABV would be valuable. 1) Will the motion and temperature be an issue? 2) Can you recommend what would be best to make based on criteria?
It would be really hard to predict the conditions on board a boat, but I would think (having never done it) that brewing might be complicated as the motion may prevent settling, clearing etc. Not a harmful thing, but something to keep in mind. As for higher abv to make cocktails? Ehh... the highest you're really going to reliably make is mid teens for abv. Honestly for cocktails and space saving, commercial spirits are better. Generally wine and mead are ready to drink as they are...
Hi! In some countries where alcohol is forbidden, there's a recipe going around that includes +/-100 grams of frozen blueberries (pureed on the mixer with some juice) per gallon. It'd be interesting to try it out and compare flavors with the recipe you did....
@@CitySteadingBrews definitely. But it definitely tastes like wine. I wonder what the blueberries are bringing to make the wine better than with just grape juice...
I think I am getting interested in this Wine making stuff. Question though.... you back sweetened with granulated sugar. Can you use honey or even a sugar substitute? Like a Splenda... I can only image how that might have tweaked some Wine lovers, but I am diabetic. Adding sugar kinda breaks the rules. Thumbs up
I am diabetic too. Honey vs sugar are still sugar. Not going to get into insulin resistance and all that. Suffice to say a bit of sugar or honey is probably not as unhealthy as the alcohol is. Splenda if you like it, sure. I don't use artificial sweeteners personally.
I made Blackberry wine from BB's from my garden. Everything went well at first. When I transferred all the berries out and began secondary F in gallon jugs with airlocks the ABV was 14%. I put it in my pantry at a steady 65 degrees and one month later the ABV was ZERO...what may have happened???
Hi I'm starting my path into this fermentation world and have a quick question. When you guess the final abv, do you take the original gravity and expect a final gravity of 1.000? I'm going to try a mead (maybe a melomel?) and a cider next week and wanted confirmation on this! Also on a another note, I would guess when you add whole fruits to a brew you must rinse them with water to reduce bacteria/yeast/mold on the surface, but is there not an elevated risk of a bad brew when adding fruits?
We use the final gravity reading… but for estimation, yes, we use 1.000. We rarely use fresh fruit, normally it is frozen first which helps with sanitation. You can treat with camden tablets prior to adding to the brew as well.
Hey guys! I just began this recipe last night and was curious about the ph level of my grape juice so I tested it. I have the same ph strips you guys use and I got a reading of what looked like a low 3 (basically looked closer to 2 than 4) so I decided not to add any acid blend for now. Is wine different than other brews for acceptable ph starting range? Would mine have been too acidic for the K1-V1116 yeast I used if I added the acid? I cant imagine that our grape juices were wildly different in acidity levels so I wonder what yours was at initially (my juice was from Aldi btw and had the same ingredients). Thanks for your time and all the great videos you guys are so fun to watch and learn from!
I made this for my very first brew. Took 7 days to ferment, and I let it age another 7 days. It's unbelievably good. I can't believe what I'm tasting here. My grape juice came in a 3-quart container, so I used that plus 1 quart cherry juice. And I used tea instead of tannin. And unbranded DAP blend instead of Fermaid-O. It fermented down to 0.990. Mother Mary and Joseph it's good. So many things are happening in my mouth. And Derica is absolutely right, the alcoholy finish is part of the enjoyment. It's good dry or with a little sugar in the glass, either way.
So I have made wine this way based on one of your videos and my mom loves it! She is allergic to all the preservatives normally found in wine and the recipie in that video doesn't have those so she can actually have some! I made my own labels and have branded it Completely Legitimate Wine. 😁
That's awesome! Homebrewing FTW!
Okay. It's been a while. I haven't brewed in ages. This video is getting me all excited to do this recipe for the heck of it. Thanks guys!
Welcome back!
You inspired me to brew my first wine and I already have the mead in the pipeline (still brewing 1.5 weeks in). And great video, you guys, always keep this up!
This is a happy place for me! ☺😄
Man this video could not have came at a better time! My 6 gallon glass fermenter is coming in tomorrow! I bought all the juice yesterday. I’ve been watching your older videos on the subject, so this is just destiny!!!
I did this last year and after fermentation I let it sit with dried cranberries wow so good thx guys love your videos
I made this. 1.100 SG to 0.990 FG in 5 days. Left sitting for additional 2 weeks before racking to conditioning. 3 weeks before bottling. Everyone loves it.
Nice!
Have ya’ll ever tried making wine using the IKEA Blueberry or Rhubarb drink concentrate? It comes in a 500 ml bottle. I actually made some using the blueberry and it turned out pretty good.
I had actually started a very, very similar recipe (OG of 1.106) on 3/25/2023, but without the acid blend. I am very curious to see how mine plays out in comparison. Not Publix, but as close as I could. I am really glad this video came out while that wine is in bulk aging.
I got curious and decided to make 2 batches last night. One with this recipe (minus the tannins), and one with only the yeast nutrient and Lalvin 71b. They both started with 1.062 gravity reading. So I added about 1/2 lb of sugar to both which raised the SG to 1.081 for both batches. Interestingly the batch with all the ingredients you put in yours was perking 3x faster than the other one, but both are very active. It will be fun to see any difference in a couple weeks. Thanks for this video. It was the most helpful one you have made so far (for my needs). I'll let you know how things turn out!
I have made some lab tests at my school to my meads.
I have found out, that constant you use is not a constant. Lab equipment has shovn me following:
Drinks up to 7% abv - use 131,25
Drinks 7% to 11% abv - use 135
Drinks 11% to 15% abv - use 140
Drinks above 15% abv - use 145
That is because the more alc you have in your drink, the les dence it is and it needs to be compensated in calculations.
Findings are here simplified, for more convinirnt usage.
I have wached your great videos for 4 years or so - so funtastic!
Thank you for giving me great hoby to brew meads. And now - almost 50 years old, i went again to school to studi brewind technologies. It is so fun.
Yup, we have done videos on this. Though… your numbers are slightly off for some reason.135 is most accurate at 15%.
Those numbers didn't look right, so I check my notes. There is a lab created table used in U.K. Britain tax code for calculating ABV. The table goes from 125 (~0.8 abv) to 135 (~13.6 abv).
131 => ~7% abv (1.0466 - 1.0571 SG) plain apple juice
135 => ~13.5 abv (1.0898 - 1.1007 SG)
I just use the FermCalc application now days. The Duncan & Action formula is the most accurate for 10% to 14% ABV.
Idea. instead of stirring to oxygenate put sugar in juice then shake the crap out of the juice before you pour it is what I did with my juice seemed to work pretty well for me.
And you get an arm workout
Your original recipe of red wine from Concord Grape Juice is still my all-time favorite. It's really stunning how good it is and how simple it is to make. I will definitely try this one also though! You both are the best!
Dude same! my wife love it and i been making dryer and more spiced wines from that same recipe but changed a little
I love that you guys have used bread yeast in the past to prove that you can use whatever yeast you can get your hands on, and I love that you’re sticking up for using a “higher end” yeast made specifically for brewing. In my experience, if you live in the US, order some brewing yeast from a brewing company online or something. The extra couple dollars that it costs for the brewing yeast is worth it in my opinion because the nuance in flavor it can give you is nice as well as the fact that the “high end” yeast flocculates so much better than a cheap yeast like a bread yeast. Didn’t mean to leave a whole paragraph here lol but I just want to say I love the videos and I hope you guys keep doing what makes you happy!
Thanks for reminding us how much fun it is to get all messy and sticky 😃 I love it!😁
I've been watching your channel for about a year and have been encouraged to make a few different types of fermentations. By far the banana mead is the best choice at any party. Served chilled on ice seems to be the favorite choice.
What does this have to do with wine? When made at home, they're both excellent 👍❤️
I can't think of anything to comment so I'm just going to post a Blueberry pancake recipe.
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 1/4 teaspoons white sugar
1 egg
1 cup milk
1/2 tablespoon butter, melted
1/2 cup blueberries,
1. In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Huh?
@@CitySteadingBrews yall don't like Blueberry pancakes lol
I do like them, just.... not exactly relevant info! :)
@@CitySteadingBrews didn't have a question or anything to add, just commented to help the algorithm..
I know, lol.
Hey guys…. Here’s a thought oak the wine while you pasteurise the temp change will speed up extraction of the wood, like fast aging sprits in the microwave watch JESSIE FROM “STILL IT” … but that temp change could be used to your advantage… perhaps there a test lol
Another great video btw I’ve been working on a spiced trad.. cardamom, star anise , clove mind blowing
Awesome vid guys. It's funny y'all put this video out the same day I make my batch of welch's concord. Much love😂
I'll tell you how I keep a good seal. I put a food bag over the lid and strap it tight with a piece of rubber strap. String would probably also work as long as it's tight.
I just finished making a mango peach wine. It is delicious and in between a sweet and dry wine.
Have you guys ever tried a mixture between two juices if not try pomegranate and grape juice but caution only use a turd of a pomegranate juice because it will make it bitter and more seeds you put into it the more tens you get out. It is amazing.
Red Star Premier Rouge is another yeast that produces a lot of fruity character. It doesn’t inhibit the tannic polyphenols as much as Lalvin 71-B but still produces the esters. Though maybe the wine tannin counteracts that enough to not matter. The downsides are that Premier Rouge doesn’t do malolactic fermentation on its own so you would need a bacteria starter, and 71-B is a faster fermenter.
It’s my go to for anything red!
Not gonna lie, I LOVE this recipe. As soon as I bottle it, I’m starting another batch. I just mixed it equal parts with skrewball and it literally takes me back to having a pb&j sandwich and it’s a definite sleeper. I used rw Knudsen and it has a sweetness on the nose and the palate when it’s dry. ❤❤❤
I just racked a wine very similar to this today that was made with mixed citrus peel and I tried a staggered nutrient schedule because I was hoping to avoid that youthful funk I've always gotten with concord grape juice. It was pretty amazing in the samples we did.
I just got my immersion circulator and can't wait to try it. I have an acerglin that I'm waiting to finish fermentation that's gonna be my first victim. Love your videos guys.
I actually decided on this one for my first " serious" brew in my little big mouth bubbler. My hydrometer readings were nearly right on with those in the video. I got it going yesterday, and am already getting bubbles!! I also did a second batch with Motts apple juice in a regular 1 gallon carboy, same additions, same 71 beast, nearly identical hydrometer readings to the grape wine. I tested both juices before adding sugar and they were both 1.050. Good to know! Thanks again for all of these videos. I'm really excited. I was going to try a " Grocery Store Mead" but my wife wants red wine, and my brother wants an apple version. I like both, so...Groovy!!! They want to be able to have some for New Years Eve, if all goes well, it just might happen! I'll come back here and post the results. Happy Thanksgiving!
I make wine all the time from plain store bought juice. I don't normally add any additives to grape, mostly because it has a very active fermentation without help. I'll try this recipe, because I've been wondering how tannins & an acid blend would affect the end product.
Experimentation is good for the soul. 😊
I just tried a similar brew to this... but I took inspiration from a different one of your videos. I got a gallon of concord juice and a gallon of white grape juice, mixed them up and boiled it down to one gallon. Original gravity after boiling down read 1.087. Just started this fermentation today, the yeast I chose is Lalvin 71b. 😊
You've inspired me to make a batch. 2 gallons of welches condord, 2 lbs of sugar (came out to 1.125), 1/4 cup of black tea, 1 tsp yeast nutrient. Just started it today. Normally I make beer in 5 gallon all grain batches.
I would dilute closer to 1.100 but otherwise sounds good!
I wanted to thank you guys. We just racked our 1st gallon and it is pasteurizing. We are having a ball with this. It fermented really fast. 7 Days it stopped. I left it another day and it was 1.000 when I tested it. We used champagne yeast and started at 1.112. It was little tart and watery. We added a little sugar and tannins and it really feels like a win for our first try. We are rushing a bit because we have to move in a few days and are going to take what we get. Thanks again.
Happy to help!
Tomorrow is a rainy day. Received my big mouth bubbler. Time to make this recipe.
I stared making wine at home as a hobby. I'm a stay at home wife and need it
Just to ADD more to my all ready busy life 😊😮. So I did I actually start it with the pineapple 🍍 tepache and wow 👌 let me tell you it was so FF good my hubby ask me to make more and at this point I seen this one the wine so I also made it toke 4 months in total but when it was ready it was so delicious 😋 my friends was asking me for a bottle okay yes if you follow the instructions and follow your gut to tell when it's ready it's a good delicious drink 🍸 I added oak cubes a stick of Madagascar vanilla and I used brown sugar cane and 😲 😱 OMG it's soooooo good 👍
Thanks for a great video and an even better idea! This is once again going on my to-brew list. Can’t wait to see the follow-up. 😊
Awesome, thank you!
our Elderberry wine started at 1.130 pretty high, true. The yeast we used was a local (Australian) "bread yeast" Tandaco,brand. It stopped ferment at 1.020. Not bad for bread yeast and it flocts pretty well too. There was a little residual sugar, however, it is luscious and NOT too sweet.
Thank you for all the knowledge 🍻 I'm making some apple cinnamon wine you guys inspired. Should be ready soon. Skal!
I just bottled something wonderful using this recipe. I made the fine concord wine very close to this recipe. I step fed it to 17% (EC1118 yeast) then fortified it with plum brandy up to 21%, and sweetened to 1.028. It's absolutely delicious, and beautiful. I used a plum brandy for kosher purposes, but it was a nice addition. Grape brandy would be good too. Even before fortification it was a delicious wine. It's such a versatile recipe.
Sounds awesome!
First of all, you two are entertaining and super informative! I owe you both kudos for my understanding of the entire process of making cider/mead/wine. I am now able to adjust, change and create on the fly. Thank You!! Brian, are you a brother of Alton Brown??? There are a lot of similarities between you two. If you are not familiar with one of his episodes where the camera is inside the fridge as he pulls the food out, it’s a classic. I could see you two doing that. Thanks for teaching us all!
I followed this recipe today I used 1.5 gallons of concord grape juice I can't wait until it's done
Your original wine recipe turned out to be not only my favorite but my daughter's favorite too. I have to try this recipe. Once again another great video
A few months ago, I made a cherry wine using Gefen bread yeast. It flocculated beautifully, but doesn't taste so great. Not sure if I'll keep it to see if it improves or dump it.
Thank you for another great video. I have been following you for about half a year, and have been brewing for as long. So far i have just done a few meads with the cheapest ingrediants i could find, storebought honey, breadyest and so on. I have just stepped it up with propper ingredients for brewing and i love my new hobby. I draw my brewspiration from you guys so humbley, thank you. With that said, im from europe and i think this is the first time i see you use celsius, please try to use our mesures aswell. Just put it in text down in the corner. I must say i have just started to learn US mesurements but please whenever you mention your gallons, oz, pounds, stones and elephants😂 put a sidenote in metric aswell. Your european fans would appreciate it alot.
I never worried about having too much head-space and, maybe I have just been lucky, but I have yet to encounter any problem. However, when I brewed a batch with your pina colada mead recipe with little head-space, it foamed up and clogged my 3 piece airlock which shot out in the middle of the night!
It's funny that you bring icing your wine up. I find my cranberry wine is sooooo much better when iced. Good vid guys thanks.
I use store-bought juice most of the time. Cheap, convenient, and most importantly consistent. Grape, Apple, Pear, Cranberry, and a lot more make awesome wines IF you know your additions ;)
Also a question: a friend of mine, also a brewer, told me that adding a small amount of cornstarch to a brew acts as a nutrient. Is that true?
Not really. It can ferment, but it’s not a nutrient.
Still relatively new and working through what juices are and are not good from the local store. And comparing WinCo to Costco. It's interesting to me how regional some product carriage can be at Costco. Can't for the life of me find any straight up grape juice at mine. But if I want a cran-peach-mango-passionfruit-durian-kale or something super weird like that, no problem.
Quick Tip: 10g of sugar give you about 1 point of gravity. (454g = 45 pog). If you need 30 points of gravity start with 300g sugar.
10g gives 1 point in what volume of liquid?
Probably a gallon. It’s close but not super accurate.
@@CitySteadingBrews thanks guys
I believe this will be my next project! Thanks guys!
I did something similar two years ago! It was a half and half Concord/white grape wine that I oaked with medium toast post oak chips. It’s was so damn good that I have a pyment that I’m oaking with barrel staves that I broke down and toasted. I think it’s a winner
Very cool. I have made this at least twice now and it's been extremely consistant it's also a favorite too. In fact, I have a batch aging right now for a couple of friends. One 64 ounce bottle of Welches 100% Concord Grape juice. 2 cups of white table sugar, and 1 pack of Lavlin's EC1118 yeast. I used my 3 gallon Brewdemon conical fermentation vessel and my one gallon glass jug to age it for at least 2 to 3 weeks after racking. It fermented completely dry. By the way, I ordered that pitcher you are using and it's been awesome when it comes to homebrewing and distilling (i'm licensed for distilling, AFP-VA-20005). I've also did a Brew Demon Hellfire Red Ale recipe kit and it was epic.
OG was: 1.090
FG was: 0.990
ABV is: 13.125%
I wanna try this with Cherry Juice since they stopped making Cherry Manischewitz at the beginning of Covid and never brought it back.
Have ya’ll ever tried to make wine using IKEA Rhubard or Blueberry drink concentrate? It comes in a 500ml bottle. I have made it with the Blueberry before and it actually turned out pretty good.
We used their lingonberry.
i've made your sweet red wine--many many times--and it is still one of my favorites! so easy and delicious! i am very excited to try this to take it up a notch. i was at my local market today and found a new juice blend i haven't seen in my store before: apple, strawberry, banana. i'm thinking of using this recipe with some rum chips and brown sugar for back sweetening.
Sounds good!
With how much you make this wine and hype it up, I really need to brew it! Currently brewing my first batch of mead ever (strawberry mead) but I am excited to try brewing this!
You crazy goofs! Love you. I really enjoy the jovial way that you've made a 'boring' or easy brew entertaining.
Just made the mead with the Lychee honey mead. I ended up having enough to make 2 gallons that should come out sweet.
I discovered that the Blueberry Blossom mead tastes better at room temp than refrigerator temp.
Great channel I am 7 days in to my first Mead and Cider and looking forward to getting this going over the weekend. Would love to see how you made your Sangria .... Keep up the great vids
We did a video on the Sangria! ua-cam.com/video/DSYm2lXn2ug/v-deo.html
I made a wine out of blackcurrant juice and back sweeten it with ribena was sensational was 13% abv then a few months later made the same but i carbonated it and made a sparkling wine was even better then the original
26:13 "bread yeast isn't bread to Flocculate" - Brian 2023
26:59 I went head to head with Flashmens, red star, and Llavins D-47. D-47 had a slightly LESS bready taste... other than that I couldn't tell the difference.
I've always wanted you guys to make this video when I first saw your sweet red wine one. I love it when you do new takes on your classics. Yo guys are DA BOMB DIGGITY YO!
Lol
Both of you make me laugh, keep up the wine vinting!
Thank you!
Sherry infused got to try that. Bourbon infused or a mix of both. Slightly charred white oak is my favorite.
Just rewatched the video, and you can tell that it was a great idea to let the wine go another week after the second reading. When you both proceeded to rack the wine, the reading was the same. However, the clarity seemed to be much improved.
The reading should be the same or it's still fermenting :)
I watched my first of your videos and spoke of being intrigued... I followed the instructions for making Blueberry wine (6 lbs given to me as a gift), and I reluctantly pasteurized 😢, as instructed. I wish I had made cheesecake.
What?
You two are great, make me laugh. Going to make wine myself from my own Concord grapes on the vine. I also like my wine chilled and actually put in the frig any bottles that I open.
Awesome!
Love the star wars cantina shirt 😍😍, gonna have to try this one out soon, if it's that good to you guys I'll give it a go as my first brew in a 2 gal bucket, I'm definitely a fan of these concord grape recipes
i whipped up a wine today...
5lbs premiere rouge seeded grapes hand "stomped"
24 fl oz grape concentrate
1lb sugar
.5tsp tannin
1tsp pectic
full packet red star premiere rouge
water to top band of LBMB
OG 1.106
... its going nuts already
its going to get oaked when ready...im hoping for a "fancy wine"
Nice, a dry red wine version, going to give this a whirl tomorrow..loved the sweet wine recipe,on a
Separate note I’m getting ready to fortify my pyment with cognac,I do have a brand called Maison Rouge V.S ,wondering if this would work as a substitute? I don’t know if you’ve had any experience with it, I don’t know much of about cognac.
Thanks
Never had it but… it should be fine?
@@CitySteadingBrews probably why it was gifted to me 😂
Thanks again
you two are so adorable, you have energy like you are both in your 20s
I agree with your thoughts on using a glass fermenter. I have looked for the one similar to what you used for the primary fermentation in the video. I have not been able to find one online. Any suggestions on where I should look for one?
Northern Brewer sells them. It’s the little big mouth bubbler.
I always liked Mogan David's Concord Grape Wine. might just try this.
Can you guys PLEASE make a nice "Christmas Mead"? Maybe using Candy Canes, Cinnamon, Peppermint, Christmas spices. you know...... All those things that make you think Christmas through the taste and senses. Thanks guys. Love your videos.
If you saw our fortifying video recently…. We have one coming, in time for the holidays.
Pauli's Mind (that's my note for ref.)
You guys are soooo cute this session. I can't believe the effect of that haircut - -15 years. I used to hate getting a haircut cause I'd look 12 again.
I was yesterday's old when I seen a video with someone filling Mason jars by the handke of the jug. I've been interested in making wine again. We used USA Commodity grape juice for ours growing up. Grandfather was a moonshiner so I learned the basic if making booze. Anyway I seen you pour your glass at around 33:00 in. Was curious as to anyone seen this dine or have used this method of pouring/filling jars. When my aunt would can food she would always turn the pitcher around and pour down the handle. A recent video on interwebs says it is a different way to pour. Also great content. In Tulsa we have High Gravity Spirits. Great place to get started in beer, wine. Not a spokesman for them.
Pouring is still prone to oxidizing.
I keep my brews under my bathroom sink (its in a separate room from the comode). I can regulate the temperature fairly easily by running hot or cold water to heat or cool the 's-drain', it takes almost no time to heat or cool the pipe, wich in return, heats or cools the temperature in the cabinet.
Neat!
Love your videos, so much inspiration for my own brews... and love the Title pic rocking the silk tie and tee 😅❤
Love the fact that you are wearing the SAME shirt for the 1yr taste test of this wine
Fascinating!!
I'm currently in the process of making this wine as a kind of preparation for September and the grape season. It's been a week and it's still going wild!!
I even ordered...well let's just say, not particularly cheap, Italian unfiltered 100% grape juice, without any added sugar or anything else...the ingredients were literally: grape juice. Made from Italian wine grapes, eco production...on and on.
Actually, the gravity of that juice alone was 1.061 which is higer than many juices with added sugar. I added less than half a kilogram of sugar per 5L of must... basically I added 1lbs for an OG of 1.096.
Mind you, 5L is about 25% more than the US gallon, so the math is different. In 5L of must, it takes ~ 600g of sugar for those 46 gravity points.
Anyhow, hope it turns out as good as yours. I've used a very similar process with some minimal differences, for example: I did not use acid blend as I knew there was already more than enough tartaric acid in my juice and plenty of malic too...they're already noticeably present in wine grapes, especially red ones, which is why red wine so readily goes through the malolactic fermentation...something that's in fact encouraged with red wines.
Anyhow, I added only citric acid for just a little bit of that citric crispy zing.
And my nutrient was Fermaid K. Everything else - pretty much the same. Don't know if I'll oak or not, but that's in the future.
Speaking of future, cannot wait for September. I've already ordered 20kg of Pinot Noir and 10kg of Merlot, which I might actually blend!
I would've ordered more but this was not exactly a vintage season in Europe and the grapes are expensive.
I wouldn’t say it’s similar really :)
Sounds like it could be really good though!
@@CitySteadingBrews Oh common, it's similar enough. And directly inspired by this video.
I only used different nutrients because all I had was Fermaid K and I believe it contains a bit of DAP, also known as yeast crack, lol!
Anyhow, if it turns out as good as yours did, I'll be happy...and a little bit less anxious about fermenting with actual grapes! :)
"After there's some alcohol being formed, no more air being added; otherwise you make vinegar"
@City Steading Brews
Could you guys elaborate on this for me please? I predominantly make mead, and most mead makers aerate the must one to two times daily for a week to get a clean fermentation with the least amount of off-flavors. does this not apply to grape wine? I was under the impression that yeast needed oxygen to thrive.
Love your content, you two were a huge source of inspiration for me!
Yeast need oxygen to build a colony, THEN they create alcohol. At that point, oxygen ‘can’ activate acetobactors that utilize oxygen and alcohol to create vinegar. Degassing however is a good idea, but not aeration.
@@CitySteadingBrews Gotcha. That makes good sense. Thank you for elaborating!
For whatever broke-brain reason that I have, with this being a fine wine video, I'm imagining a Parisian accordion music track in the background.
That checks out.
I was once help up by the stereotypical Frenchman who was going on about the wonderful wine and cheese selection at…ALDI 😂
The absurdity finally broke me free from any association between price and quality.
@@hithere4719 If that isn't a ringing endorsement, then I don't know what is!
thank you so these these videos they like an encyclopaedia of home brewing
I'm new at the world of fermenting so I'm soaking in info, and your videos helped me a lot! I love your work guys, a big hug from Mexico 👐
Thank you!
You hinted at the next chapter for this wine. Did you make the video? Great video. Very informative and entertaining.
We have not.
So love you lady. Watching your post are so calming.
can you add sugar post fermentation for the wine to make it sweeter ?
We did!
Just found you two as thought I would have a go, trying to save some money. Thx for doing this!
Love watching your videos AND OMG! Wild to think we must have been thinking the same thing at the same time.... About 2 weeks ago I started this same batch!! I even used the same pectic enzyme, acid blend, ferm o, and 71B!! Only difference is that I used 1 bottle of Welch's Concord grape juice and 1 bottle of Welch's Strawberry-Kiwi cocktail juice and since the strw/kiwi had a lot less sugar, I ended up going with more sugar (about double). It started off with an OG of 1.105. I was on the fence whether I should use tannin or not, so I left it out this time. 10 day mark it was at 1.022. My thoughts on using the cocktail juice with the grape was that I felt it might add some complexity to it and I was hoping the "added sugars" in the cocktail juice might help to keep the wine's taste profile on the sweet side 🤷♂️ Hopefully it won't be a bust 🤞 We'll know here pretty soon! 😂
Thanks for all your videos! I give your time, efforts, ideas, and videos an 11!
Started this recipe tonight with Pomegranate juice and got a SG @ 1.096 🤞🏼 hopefully I did everything right.
Question: First of all, I love your channel. You guys are great! I am currently making this recipe and I just finished racking into the conditioning phase. My final gravity was 0.998. I like dry red wine and I've never had concord wine before. When I tasted this wine during racking, it had an artificial grape taste to it. Could this be because it's only a little over 2 weeks old or is that how concord wine usually tastes?
Could just be the concord grape flavor by your perception.
You guys are naturals at this. Just highly informative and entertaining.
Top notch content.
One suggestion, with respect to oxidation when adding sugar/sweetening. Have you thought about just sweetening by making/using bar syrup? Hardly any stirring necessary. That is the way I used to add the bottle conditioning sugar, when I would bottle rack homebrewed beer.
Much appreciated!
Simple syrup would also dilute the brew.
@@CitySteadingBrews - that's true. probably more than you would desire. I guess you could make it super viscous, but then you'd be right back where you started, having to agitate it. So, n/m LOL
Lol
I’m getting ready to make my first ever batch. I’m going to try this one! I just about have all the things I need to get going. Wish me luck. Lol. Great video, Thank you.
PS if I were to add more sugar will it be sweeter or no.
If you want it sweeter, add more sugar after fermentation before pasteurizing.
Your doing good lab work with that glass beaker!
wonderful videos. love them and inspired by ur wine making... 😀😀😀
Happy to help!
Great video guys as always a great fan
Glad you enjoyed it!
Just wondering if you need to degas a recipe like this this one? Great content guys!!
We generally let things degas on their own. You can if you prefer though.
Do you think the acid really made a difference? I’ve never used it before, I'm wondering if it's worth trying... Thanks, love your videos
Acidity, sweetness and tannins all add to the flavors in a wine. Yes, I think it helped 😎
You guys are amazing instructors. I have bought everything you recommended and have 3 juice wines brewing. 1 gallon Welch's, 1 Gallon fancy grape juice, and one small leftovers batch. I am having a ball and thinking about joining your VIP club but have some important questions. I am planning to try this on my sailboat while cruising around the world. We will likely be mixing it with juices for cocktails. I will have little room so speed and higher ABV would be valuable. 1) Will the motion and temperature be an issue? 2) Can you recommend what would be best to make based on criteria?
It would be really hard to predict the conditions on board a boat, but I would think (having never done it) that brewing might be complicated as the motion may prevent settling, clearing etc. Not a harmful thing, but something to keep in mind. As for higher abv to make cocktails? Ehh... the highest you're really going to reliably make is mid teens for abv. Honestly for cocktails and space saving, commercial spirits are better. Generally wine and mead are ready to drink as they are...
@@CitySteadingBrews Cocktails likely the wrong term. We make wine coolers(Wine+Sparkling water and fruit juice). Don't get me wrong we love wine too.
Hi! In some countries where alcohol is forbidden, there's a recipe going around that includes +/-100 grams of frozen blueberries (pureed on the mixer with some juice) per gallon.
It'd be interesting to try it out and compare flavors with the recipe you did....
It's a totally different wine at that point, but you can certainly do that.
@@CitySteadingBrews definitely. But it definitely tastes like wine.
I wonder what the blueberries are bringing to make the wine better than with just grape juice...
I think I am getting interested in this Wine making stuff. Question though.... you back sweetened with granulated sugar. Can you use honey or even a sugar substitute? Like a Splenda... I can only image how that might have tweaked some Wine lovers, but I am diabetic. Adding sugar kinda breaks the rules. Thumbs up
I am diabetic too. Honey vs sugar are still sugar. Not going to get into insulin resistance and all that. Suffice to say a bit of sugar or honey is probably not as unhealthy as the alcohol is. Splenda if you like it, sure. I don't use artificial sweeteners personally.
I made Blackberry wine from BB's from my garden. Everything went well at first. When I transferred all the berries out and began secondary F in gallon jugs with airlocks the ABV was 14%. I put it in my pantry at a steady 65 degrees and one month later the ABV was ZERO...what may have happened???
How did you measure the abv?
Hi I'm starting my path into this fermentation world and have a quick question. When you guess the final abv, do you take the original gravity and expect a final gravity of 1.000? I'm going to try a mead (maybe a melomel?) and a cider next week and wanted confirmation on this! Also on a another note, I would guess when you add whole fruits to a brew you must rinse them with water to reduce bacteria/yeast/mold on the surface, but is there not an elevated risk of a bad brew when adding fruits?
The ABV question: Yes. Expected ABV with a final gravity brought down to 1.000 SpGr. Yeast are slightly illiterate though.
We use the final gravity reading… but for estimation, yes, we use 1.000. We rarely use fresh fruit, normally it is frozen first which helps with sanitation. You can treat with camden tablets prior to adding to the brew as well.
I like my wines with a sweet flavor that is barely there but still noticeable. Any more than that is too much unless the abv is really high.
Everyone has their preferences. That’s what makes this an amazing hobby!
Hey guys! I just began this recipe last night and was curious about the ph level of my grape juice so I tested it. I have the same ph strips you guys use and I got a reading of what looked like a low 3 (basically looked closer to 2 than 4) so I decided not to add any acid blend for now. Is wine different than other brews for acceptable ph starting range? Would mine have been too acidic for the K1-V1116 yeast I used if I added the acid? I cant imagine that our grape juices were wildly different in acidity levels so I wonder what yours was at initially (my juice was from Aldi btw and had the same ingredients). Thanks for your time and all the great videos you guys are so fun to watch and learn from!
This was a bit before we checked pH. Usually 3.5 is as low as I go. Should be okay though as ours was.