Very well explained, thank you so much, I have a better understanding now. By increasing the amount of sugar I will increase the amount of alcohol, if the yeast convert the sugar into alcohol I do not think the wine is going to be sweet; I will appreciate if you can correct me with that; Thank you again
OK now I'm set. Since I didn't take a reading when the sugar was added, only from the juice then I'm not going to get an actual ABV, or is there another method of determining the outcome after fermentation is finished? Thanks for the video and info.
question maybe you can answer. when useing a proofing hydrometer it will work on whiskey but why does it read zero on a thicker flavored whiskey or brandy?
Nice video thank you. One quick stupid question. When you calculate your final ABV, you did: initial reading - final reading x 131.25 . Where are you getting the 131.25 from? Is it just a conversation factor?
Thanks for explaining this as I just got one. Happy brewing 😂😂😂
It's that time of year again .
I have no idea what any of these numbers mean, so I'm gonna smile and nod while I add this to my playist 😃
BEST videos by far! Thanks for the easy to understand explanation.
Thank you for watching.
Very nice calm way of teaching
Thank you for explaining. Very clear and very helpful
Glad it was helpful!
Thanks. Im going to make my first batch now and your video has made things more clearer than the other videos i looked at.
Thanks agatn from Sweden
Thank you for watching.
Very well explained, thank you so much, I have a better understanding now. By increasing the amount of sugar I will increase the amount of alcohol, if the yeast convert the sugar into alcohol I do not think the wine is going to be sweet; I will appreciate if you can correct me with that; Thank you again
Excellent. Thank you.
Very helpful ❤
this is incredibly helpful, thank you
Glad it was helpful!
@@DIYFermentation ya thanks bro
OK now I'm set. Since I didn't take a reading when the sugar was added, only from the juice then I'm not going to get an actual ABV, or is there another method of determining the outcome after fermentation is finished? Thanks for the video and info.
It's not about the alcohol (well it really is but...) don't worry about the alcohol, but the finished product is several months time.
Sorry, this channel does not offer individual winemaking advice.
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My current winemaking setup:
BrewDemon Fermenter: www.avantlink.com/click.php?tt=cl&merchant_id=f34b031c-e43a-43a4-973d-24d17c9a727a&website_id=ebe44688-8c34-46de-b945-9406903c8ad6&url=http%3A%2F%2FBrewDemon.com
Red Star Premier Blanc Wine Yeast: amzn.to/3yskhUK
Wine Yeast Sampler: amzn.to/3F8gNtf
Hydrometer: amzn.to/3l2XbMS
Airlocks: amzn.to/36bpGlg
Wine Corks & Caps: amzn.to/3vgBA9w
Wine Bottle Corker: amzn.to/3zO4fVa
Stoppers: amzn.to/3673Tv1
Racking Cane: amzn.to/34YyP19
Wine/Beer DeGasser: amzn.to/3ODVTXi
StarSan: amzn.to/356Tnot
question maybe you can answer. when useing a proofing hydrometer it will work on whiskey but why does it read zero on a thicker flavored whiskey or brandy?
Sorry, this channel does not involve working with distilled spirits.
Nice video thank you. One quick stupid question. When you calculate your final ABV, you did: initial reading - final reading x 131.25 . Where are you getting the 131.25 from? Is it just a conversation factor?
Yes, that is just the conversion factor.
What yeast was used on the nearly finished wine? Thanks
I used Red Star Premier Blanc wine yeast.
How do you make your wine sweeter at the end without risking it starting fermentation again and altering the flavor?
Back sweeten and then pasteurize: ua-cam.com/video/as59h-CXcB8/v-deo.html
@@DIYFermentation Thank you! I've enjoyed your channel and just subscribed.
Thank you