Thank you for this. The hydrometer reading changing based on the heat of the must explains my magical changing readings when im using the same ingredients. Its a such a relief.
Thank you my friend for another good one . I like my wine dry so I usually get the gravity up to about 1.1 or just a smidgen higher . Then , let it ferment to 0.99 . I've heard them referred to as " hydroppeters " because they break easily . I've had the same one for almost five years , but I also have a spare .
Thanks for another great tutorial. I didn't get my hydrometer until after I started my first batch of apple wine in a long time. I'll use it next time though start to finish now that I know how to properly use one!
I'm not tibbs ferret - I'm his mum! (I have no idea how to change from his account to one of my own - silver surfers have odd gaps in their knowledge! - I must, simply must, find out). But I just had to leave a comment. I have had a disaster of a day where i cooked my sourdough starter while trying to warm it to activate it, so I was depressed (I found some discard in the fridge and have successfully activated it, whew). Then I found your channel. The rosehip wine episode was entrancing, then I went on to ''making sherry'' and thensaw one with you and the baby and the "starry sky" background (was it rice wine and raisins?), and loved it, and I was hooked - I'm working my way through your videos - in an attempt to "up my game" re the taste of the wine I produce (cheap and cheerful imitation shop red wine). This one - how to use a hydrometer - was really informative and simple.Thanks for cheering me up and making what was quite a depressing day into something happy and productive. Ah - a ''happy homestead'' day indeed. Ta again.
I already knew how to use a hydrometer but you always have added tips in your videos. How do you manage to keep the wines at a fairly constant temperature in the shipping container?
Thank you! It is a bit tricky, combo and towels over night and off in the day. Fortunately we don't have a big temp range between summer and winter. A few degrees does not do too much harm!
Thank you, James! You have made something complicated into something so simple and easy to understand. Starting from A to Z. PS: Nose hair is distracting. Please trim at the earliest convenience. :-)
I have a question! I started making homemade wine with instructions from another video, before I found yours. I made homemade grape juice with no added sugar and the sugar level was high. Enough that I didn't have to add any to my first batch, and just added my yeast to get started. It's been bubbling heavy for 6 days, and I noticed throughout today that there is no more bubbling. I did a hydrometer reading and my number was 0. I was thinking that that meant that there was no more sugar in it, and I ended up adding 1077 grams into each jar to get the sugar level to where I would want the alcohol level to be, which is 12-ish%. Listening to your video, it looks like my wine was already done. Fermenting, and it was where it was supposed to be, and I shouldn't have added anything at all! Now I'm gonna have way overly sweet wine! Is there anything I can do to fix this or is this okay? I was really excited about making one without any added sugar. Because my grapes were so sweet.So I feel like I just messed everything up. 😞
Not to take away from the hard work done on the spreadsheet, but there are a fair few free apps you can get on your phone that calculate the % using your hydrometer readings. I find them super handy.
Hi there, I watched another video that says I have to discard the wine that I tested. Is that a fact? Or can I drink it. I'd hate to throw it out. Thanks in advance.
I am making my first batch of wine and I already screwed up. I’m doing a strawberry mango wine and the recipe says to cook just shy of boiling for 30 min. It said to add the extra ingredients at that point, which I did, but I misread and added the yeast and pectin extract at that time also while it was still really hot 😬🤭. I have it in my fermentation buckets and I’m wondering if I should pitch the yeast again? If anyone has some tips to fix my goof I would appreciate it. Thanks.
I get the idea that people can be terrified of arithmetic and math but I don't know that a calculator is always the best solution. For me - and I assume that my final gravity is going to be (for all intents and purposes 1.000 so I simply multiply my initial gravity reading (say 1.090) by 131(in this example .090 * 131) and that tells me that the potential ABV = 11.79 which is about 12% . If, upon measurement, my final gravity would be, say 1.020 then the amount of sugar fermented would be 1.090 minus 1.020 = 1.070 and I multiply .070 by 131 to get the actual ABV of 9.17 which is basically 9% ABV
Not always - sometimes there is not enough pressure to cause bubbles in the airlock - and other times natural c02 release causes bubbles when fermentation has ceased.
Hello there sir, I found you while researching blaand. For your information, it is blaand with an ahh sound, like blonde, meaning yellow. Think of how some might call a cup of coffee a cup of "the old brown". And the original product was fermented using wild yeasts and only the sugar naturally contained in whey, without an airlock, so it would have been lightly alcoholic, maybe two percent or thereabouts, and bubbly. Nevertheless,
This is just the site that I was looking for after many days og research.
Thank you for this. The hydrometer reading changing based on the heat of the must explains my magical changing readings when im using the same ingredients. Its a such a relief.
Was always a bit uncertain using hydrometer, this tip has really helped, thanks.
Thank you my friend for another good one . I like my wine dry so I usually get the gravity up to about 1.1 or just a smidgen higher . Then , let it ferment to 0.99 . I've heard them referred to as " hydroppeters " because they break easily . I've had the same one for almost five years , but I also have a spare .
Thanks for another great tutorial. I didn't get my hydrometer until after I started my first batch of apple wine in a long time. I'll use it next time though start to finish now that I know how to properly use one!
Great at explaining
Finally i understand how to use it and I LIKE YOU TOO
perfectly explained many thanks
Great videos, but would like to see more of your family like the earlier videos, and a video update on your family homestead life 😊
Im also voting for some "back to the roots" Videos 😁
Me too 👍🏼xx
Thank you! My first 5 gal!
Well explainer brother. Thanks
Yellow, black and blue.
My choices exactly but I only drink 4 Loko.
Best drink ever. 14% Alcohol per can with amazing flavor.
Great help, thank you very much!
Your so nice, thank you!
Nice explanation
I'm not tibbs ferret - I'm his mum! (I have no idea how to change from his account to one of my own - silver surfers have odd gaps in their knowledge! - I must, simply must, find out). But I just had to leave a comment. I have had a disaster of a day where i cooked my sourdough starter while trying to warm it to activate it, so I was depressed (I found some discard in the fridge and have successfully activated it, whew). Then I found your channel. The rosehip wine episode was entrancing, then I went on to ''making sherry'' and thensaw one with you and the baby and the "starry sky" background (was it rice wine and raisins?), and loved it, and I was hooked - I'm working my way through your videos - in an attempt to "up my game" re the taste of the wine I produce (cheap and cheerful imitation shop red wine). This one - how to use a hydrometer - was really informative and simple.Thanks for cheering me up and making what was quite a depressing day into something happy and productive. Ah - a ''happy homestead'' day indeed. Ta again.
I already knew how to use a hydrometer but you always have added tips in your videos. How do you manage to keep the wines at a fairly constant temperature in the shipping container?
Thank you!
It is a bit tricky, combo and towels over night and off in the day. Fortunately we don't have a big temp range between summer and winter. A few degrees does not do too much harm!
Thank you, James! You have made something complicated into something so simple and easy to understand. Starting from A to Z.
PS: Nose hair is distracting. Please trim at the earliest convenience. :-)
nice video learned alot thank you
I have a question! I started making homemade wine with instructions from another video, before I found yours. I made homemade grape juice with no added sugar and the sugar level was high. Enough that I didn't have to add any to my first batch, and just added my yeast to get started. It's been bubbling heavy for 6 days, and I noticed throughout today that there is no more bubbling. I did a hydrometer reading and my number was 0. I was thinking that that meant that there was no more sugar in it, and I ended up adding 1077 grams into each jar to get the sugar level to where I would want the alcohol level to be, which is 12-ish%. Listening to your video, it looks like my wine was already done. Fermenting, and it was where it was supposed to be, and I shouldn't have added anything at all! Now I'm gonna have way overly sweet wine! Is there anything I can do to fix this or is this okay? I was really excited about making one without any added sugar. Because my grapes were so sweet.So I feel like I just messed everything up. 😞
Not to take away from the hard work done on the spreadsheet, but there are a fair few free apps you can get on your phone that calculate the % using your hydrometer readings. I find them super handy.
Hi there, I watched another video that says I have to discard the wine that I tested. Is that a fact? Or can I drink it. I'd hate to throw it out. Thanks in advance.
What do u do with the sample liquid? Do you throw IT away to avoid contamination?
I have a wee sample. . .just to check the taste:)
If all your equipment is properly sterilized , you can pour it back into your carboy .
@@dankauffman8568 You can indeed ::)
I'm your 400 like.
We need 2 hang out!!
Your funkin awesome!!
I am making my first batch of wine and I already screwed up. I’m doing a strawberry mango wine and the recipe says to cook just shy of boiling for 30 min. It said to add the extra ingredients at that point, which I did, but I misread and added the yeast and pectin extract at that time also while it was still really hot 😬🤭.
I have it in my fermentation buckets and I’m wondering if I should pitch the yeast again? If anyone has some tips to fix my goof I would appreciate it. Thanks.
I get the idea that people can be terrified of arithmetic and math but I don't know that a calculator is always the best solution. For me - and I assume that my final gravity is going to be (for all intents and purposes 1.000 so I simply multiply my initial gravity reading (say 1.090) by 131(in this example .090 * 131) and that tells me that the potential ABV = 11.79 which is about 12% . If, upon measurement, my final gravity would be, say 1.020 then the amount of sugar fermented would be 1.090 minus 1.020 = 1.070 and I multiply .070 by 131 to get the actual ABV of 9.17 which is basically 9% ABV
What’s that up your nostril 😂 is an alien 😂
Hi can’t you tell that you wine has stopped fermenting when the bubbling has stopped the gas coming out of your air lock ?
Not always - sometimes there is not enough pressure to cause bubbles in the airlock - and other times natural c02 release causes bubbles when fermentation has ceased.
Can’t seem to get the One alcohol content calculator to work what am I doing wrong lol sorry I’m new to this
Please tell me how to use hydrometer cant hear video, deaf! Thanks
press CC button and read his words.
Hello there sir, I found you while researching blaand. For your information, it is blaand with an ahh sound, like blonde, meaning yellow. Think of how some might call a cup of coffee a cup of "the old brown". And the original product was fermented using wild yeasts and only the sugar naturally contained in whey, without an airlock, so it would have been lightly alcoholic, maybe two percent or thereabouts, and bubbly. Nevertheless,
Here is the link to the data sheets, along with a master copy of my wine log. . . Because I like you!
tinyurl.com/WineDocs
How to make wine from black grapes please
I prefer to know how to brew cannabis wine pls as they ar being brewed in America.thanks mate.london uk . Paddington w2.
I really have no idea on that one as I have never tried. Probably a recipe online you could follow
I like you too.
I’m so confused