4 Homemade Wines Tasted
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- Опубліковано 15 жов 2024
- Tasting 4 different wines with a special assist from nono.
Note: I am not a professional winemaker. I hold no responsibility if the results of your winemaking causes injury or ill health. This is as natural (where possible) winemaking channel. The wines made on this channel do not use sulfites. You may use them and\or yeast nutrients and or energizers if that is how you prefer to make your wine/mead. This channel uses pasteurization.
Next steps in the wine making process:
• Wine Making Process
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My wife shares the exact same sentiment as yours about my hobbies. “He has no idea what he’s doing…” Gave me a good laugh. Love your videos.
Thank you for watching.
I was just thinking something similar when I saw this comment. She had just said that and I laughed saying “that’s either his mother or his wife”. 😂😅
I'd like to try it years anyway. Just recently I pulled out a Black IPA i brewed 9 years ago. Hesitant to try it as it is said beer doesn't keep that. Smelled great, but had to muster up the courage to taste. I was pleasantly surprised it tasted fantastic after all that time.
Thank you for sharing.
Love the tasting video Charles and No-No! Enjoy every video as I continue to learn this wonderful hobby. Blackberry looks good. Cheers!
Thank you for watching.
I have 7 batches of wine going thanks to this channel. Keep up the good work. The waiting process is the tough one so far.
Some turn out great, and some turn out just okay.
My problem...I do not wait long enough for mine...LOL
Just found you via the mead community. Love the content, concept, and dynamic in this video. Great stuff, dude.
Thank you for watching and subscribing.
This channel does not offer individual winemaking advice.
Amazon, BrewDemon & Canva affiliate product information.
As an affiliate I earn from qualifying purchases.
My current winemaking setup:
BrewDemon Fermenter: www.avantlink.com/click.php?tt=pl&ti=2341&pw=314385&mi=12405&pt=3&pri=1929
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
StarSan: amzn.to/356Tnot
Straining Bags: amzn.to/2VKkW4y
🙂
This. Is a wonderful couple with a strong, established relationship. Love seeing it. And she’s a champ. Respect for her doing this with him. I have to wonder what he’s done for her. Like experiments with recipes for dinner or something else. Like that new deck she might want in the back yard.
Thank you for watching.
I can't help to notice every time you say AVB... it's ABV: Alcohol by volume... :) Gotta work on that LOL! Can't wait to do the 1 year testing on my own stuff, some of them are not half bad after just a month ;) Love your labels and the overall presentation of your bottles.
thank you for your comment.
hearing nono try and explain what tannin was around 20 mins was a joy
TANNIN! Thank you. I knew the taste,. Now I can put a name to it..
If nono had described that string like part of the peel that sometimes sticks to the banana that you have to pull off, then I would have understood.
I made 6 wines out of different fruits by tweaking your recipes a bit (because I make 5 gallons), and I assure you that plum wine is one of the best results I've ever had, and I will remake it. Do you know that the Japanese prefer plum wine to grape wine? .
I highly recommend brewing beginners, to start making plum wine as it is easy in all stages and ripens quickly.
Thank you for the comment.
I 100% agree. I've got 2 plumb trees in my yard and ive been making wine from them for a few years now. But everyone looks at me funny when I say it's plumb wine 🤣. More people should try country wine it's so good. Love the channel
Thank you for the complement.
Hello, could you please share your recipe for plum wine
@@deeptideep6866
PLUM WINE RECIPE
(Makes 5 Gallons)
Ingredients
20 lbs. of plums
9 lbs. of sugar
Optional extras
1 tbsp. Yeast Energizer
1 tsp. Pectic Enzyme
2 tsp Acid Blend
1 tsp. Wine Tannin
1 Packet of Wine Yeast
10 Campden Tablets (5 prior to fermentation and 5 at bottling time)
This channel is amazing!!!!
Do you sell a recipe book? That wine looks amazing. And where did you go for labels? They are spot on. It shows you really care about this a lot to be so well versed and knowledgeable. Have you thought about turning this hobby into your business?. I look forward to your response.
No I don't sell books. This is just a way to pass timewhile in semi-retirement.
Lovely video. In answer to the question whether the ABV could rise after bottling, technically it could if the yeast was still active, there was still sugar in the wine and the yeast had not hit its tolerance for alcohol. BUT the corks would have popped. As to the total ABV of the blackberry - if it was still sweet without back sweetening then you would need to subtract the final gravity from the starting gravity to determine the actual ABV. (4 lbs of sugar would have a "potential ABV of 23.5% (an SG of 1.180) , but if the wine finished sweet then the final gravity would have been significantly above 1.000.
Thank you for your comment.
Sorry for all the comments, but was this real oranges or orange juice. I just did your orange juice one today? And which one did you like better the real orange or the juice
Just found your channel while looking up banana wines. A bit disappointed that the banana wine turned out so harsh. How was it at the 16 month mark? Sidenote: Really enjoyed the banter between you two. So cute! Subscribed!
Thank you for watching.
NoNo is cute, you know what's she's thinking just by her expressions. This was a good video.
Thank you Leah. You might want to check out the members onlt community page.
What a great gem I've missed on your channel!!
Wow...20.6% ABV!! The strongest one I've made was dandelion and orange mead from this spring at 18.5%. Don't know what happened there, the honey I used might've been stronger because my initial gravity came out 1.127 and according to the calculation it should've been around 1.115. Yes, I was planning to make that a bit stronger than I usually do, but not THAT strong, lol!!
On top of that, it went all the way down to 0.990 final gravity, so when I first tried it after about a month, it was bone dry and super harsh. Bitter too. Basically disgusting! 😂
I then back-sweetened it to 1.005 gravity and left it alone. Now it's just under 4 months old and the improvement is unbelievable already. In fact I liked it so much that I made another batch, this time dandelion and orange wine. Same exact ingredients except with sugar instead of honey, and with a starting gravity of 1.100 precisely.
The banana wine I made in early march however, has been amazing from the start. I put a ton of super ripe bananas, 2kg instead of suggested 1.5kg. That one I back-sweetened to 1.020 gravity and it was perfect! Can't wait for another couple of weeks when I'll pop open another bottle at the half a year mark!!
If I may suggest what was suggested to me...and it actually worked; you might want to try and essentially make a banana tea, as you would do with dandelions or elderflowers, instead of fermenting bananas on the pulp.
Chop them up, peel included. Put them in a pot and heat it up to the boiling point. Then leave it to cool down to room temperature or slightly above and add pectic enzyme, or better yet a mix of pectolytic enzymes if you can get your hands on it. This contains regular pectolase which degrades pectin, but also another pectolytic enzyme (can't remember what's it called), from the same family of pectinases except this one breaks down fruit cell walls quite aggressively and much more effectively. This extracts the flavor, sugar, tannin from the fruit skins and color really well.
After adding the enzyme/s, don't add sugar or anything else, just cover it with a clean towel, put the lid back on and leave it for a couple of days. Open it up just to mix it once or twice a day. If you're really worried about an infection, add camden tablets however honestly I don't think they're necessary and I didn't use them.
Alternatively, you can transfer this banana tea to a brewing bucket and close it up fully...seal it up.
On the third day, filter the banana pulp out through a siv and a brewing or a muslin bag and brew just with this juice.
Since I hadn't put in any metabisulfate, I heated the juice up to the boiling point again, which additionally helped with dissolving sugar that should now be added, threw a couple of tea bags in for tannin and let it all cool down again, this time in ice water so the temperature went down really fast.
Anyhow, from this point onward you continue as normal; add the yeast nutrient, acid blend or lemon juice, citric acid, yeast...
Thank you for watching.
Thanks for the video, really enjoyed it. Just a suggestion for future wine tastings: Get some chilled wiskey stones and try the wines both at room temperature and chilled. Some wines taste a lot better when chilled.
Whiskey stones are not generally sold at the grocery store.
@@DIYFermentation You can get them for peanuts on Amazon. I paid 10$ for a set of 6 with tongs and a plastic case.
@@Calendyr I absolutely agree that some wines are very different depending on temperature. The whole point of this channel though is to keep things as basic and simple(cheap) as possible.
@@Doug791 Ok... sp putting some wine in the fridge and tasting some warm and some cold is too complicated?
@@Calendyr I think you missed my point. That's exactly what I was saying - do things the simple and cheap way.
Thank you for making these videos! I'm addicted!
Glad you like them!
just a little more back sweeter and he says: and he keeps drinking it...:) lol! I do say this was a lot of fun to watch, smiles all around.
Glad you enjoyed it!
Awesome Vid! Love NoNo! I have made banana wine.....did not like....but I have added it to Blueberry and it awesome. Great Video I will subscribe! I love making wine and really enjoy your videos...I have wild blueberries and black berries....a lot of them. I wish I had plums
Thank you for the complements, and thank you for watching.
I LOLed when you choked after the banana peel reference. Currently working on my own batch. Great video!
Glad you enjoyed it!
Grocery pickup changed my life. You order online, pick up on a schedule, the employee loads it up. It's awesome.
Thank you for watching.
Hi Mr. Charles and Mrs. NoNo! Loved this video! You two make a great wine tasting team 😊👍🏽 Mr. Charles, could you one day do kiwi wine? 🍷🥝
I will never say never, but there are too many projects thzt I need to do prior.
@@DIYFermentation: Totally understood :)
Excellent duo 💎 I wonder how Kiwi 🥝 would turn out. 🥳
We eagerly await your test results.
I love your videos. I guess I came back to early to check in on the grape Pyment. I love the dynamic you and No No have with this tasting video. Keep up the awesome work, you’ve helped me keep a few things in mind with my meads. I’m really curious to check out that 20.6% ABV.
Thank you for watching, but that pyment has another 9 months to go.
Just found you, think I may start doing this as a hobby. Seems like a lot of fun! You're really entertaining as well, I wish you were my grandpa. Enjoy the Amazon revenue from me!
Thank you for the comment.
Just found you a week ago. I quite enjoy your videos. Good job, thank you and do more lol
Well, thank you for watching.
That Banana wine looked amazing.
It just take extra time to age.
I just started watching your videos. They are awesome! But do you like any of your wines? Bro, I’d watch Nono’s videos over yours. She’s the real deal. And yeah, get a waiter’s corkscrew. Damn.
Thank you for your comment.
Just found your channel, great condition.
Thank you for watching.
Your daughter has great taste in wine, Charles! 😆
I'm fairly new at wine making.. but I have to ask? What do you recommend in (corker)?
If you are doing small batches then the one that I currently use is this: Wine Bottle Corker: amzn.to/3zO4fVa
For larger batches (5 gallons or more) than a floor standing corker might be easier: amzn.to/3BBcwMG
Hello, I just started DIY wines and I am trying to understand does the alcohol content in wines depends upon the sugar content we add??
It depends on a number of factors such as starting sugar content, yeast ABV tolerance, fermentation times, etc...
Love this video with two commenting makes it great
Are you planning on getting into distilling whisky?
Nope.
did the banana wine come out right after 16 mo and do you have a vid on that please?
That would be a no, on both counts. Not worth making a follow on video.
@@DIYFermentation yeah sometimes you just know more time wont help fix a wine any further , wonder what you did not like about it and how that could be fixed next time in the process if you plan to try again
I've been hearing that the yeast tolerance is more of the minimum you can expect from it rather than the max
Thank you for your comment.
No No I love your presence. 🤩
Thank you for watching.
where do you get your labels made?
I use a modified template, MS Word, full sheet labels, printer.
Canva Link:
partner.canva.com/KeqW1A
I am a canva affiliate.
Sweet.
Thanks!
Brother if you need some help emptying some bottles let me know. It's a tough job but someone has to do it.
Thank you for your comment.
You could start a chat show together and invite guests. I would watch that.
Thanks for watching. Trust me, running a UA-cam channel is long, hard work. I really have enough to do as it is.
I like this video
Thank you for watching.
I love your videos
Thank you for watching.
And which software do u use to make the label
I use a template found on the website canva.com
@@DIYFermentation oo I already have that app lol but I don't know how to use it but thanks your bottles looks the best
She is a keeper
She has her moments.
I don't drink wine like that. I only want the alcohol. It is only when you take a small sip every time that you can taste the difference between any wine. Basically there is no difference. After drinking more than a glass, every wine tastes almost the same. LOL It is like music. Melody and harmony matter only when you play the music slowly. Once you play something very fast, they no long matter too much and patterns become more important. The alcohol in wine represents the patterns in music.
Thank you for watching.
Suppose that there are three types of wine, for example, grapes, cherries, and berries, and after filling them in bottles, they have almost the same color. Is it difficult for an ordinary person to distinguish the type of wine and the fruit it is made of?
Some fruits can accurately distinguish their wine, such as peaches, and some are difficult for the average person to know the fruit made from, especially when it is very dry and the alcohol content is high.
Jaber, I've only been making country style wine for only 1 1/2 years, so I cannot answer that question.
@@jabernm I used baking yeast for making my plum wine once. It tasted more like bread than plum and it was horrible. LOL Yes, the yeast that you use will affect the taste of your wine seriously.
Can you make sangria with these wines?
Thanks for the entertainment!
I don't know. I never tried that.
Yes lol.
What's wrong with your bottle opener? I think these styles of openers work the best.
Nothing. It's just being screwed in all the way..
@@DIYFermentation I meant, she said you needed a real bottle opener. Nothing wrong with the one you have.
apparently the yeast can't read the packets LOL
They're non-conformists.
Why is your banana dark ,my is gold colourd
I would love to be your neighbor!
I like her she's giving you some $hit!
yall are so cute!
Thank you.
Let The Woman Talk
She has plenty to say in some of my other videos. This time she let that ring on her finger do a lot of talking.
@@DIYFermentation 🤣🤣✌🏿✊🏿Aight Bruh Let Dat Ring Do The Talking 🤣🤣