Thanks for the helpful video for a great product. It might be my eyes, but the white wine juice that went into the fermenter appeared to turn into red wine when it was being bottled. Nice trick! Thanks again!
Thanks to you guys at fastferment, I'm very excited to get into home brewing! I had the beer bug about ten years ago, but the cost of the fancy gadgets was never going to get approval from my financial adviser [wife]. I've started to get the itch again, and I'm pumped to see an affordable fermentation product that's not a 5 gallon bucket. Thanks for explaining your product - I'll be owning at least one of these as soon as I get my allowance...
Hi Michael, Glad to hear that you are interested in our products. If you require additional assistance, please feel free to email us at info@fastbrewing.com Definitely would love to hear your thoughts on the product when you start using it.
Omg thank you so so much for making this video, I couldn't figure out the valve and the bottling as I was assembling it this morning. Will start my batch today!
If you have leaks. Mine went together well and did not leak. After the first year I decided to redo the Teflon tape on the male threads at the bottom of the conical where ball valve assembly screws onto it. 10 wraps and it was leaking very little,, took all night to see water at the top of the ball valve assembly. So I wrapped it again, dropped an O-ring onto the lip of the ball valve assembly where the very end of the conical would meet there, then painted the conical male threads with beeswax that I melted in a water bath with a pan. Wrapped 2 more layers over the wax, screwed it on tight and, It stopped leaking
Since they are not answering their phones, or replying to messages, or responding to emails, I figure I might as well post my question here. My 14g conical has become warped at the threads. Shaped like a Pringle. The lid no longer goes on. Just want to know if there is a fix, solution, anything to correct this.
I had that to. I have the really long plastic spoon and paddle like in this video. I stir near the bottom and around half way up getting close to the sides of the plastic where it is sticking just before adding sulfite and Ksorbate and 1 week after. Wait 7 to 10 days later and I get very little sediment in the first bottle. Just don's stir to fast to prevent oxidization.
So you did not have to rack after primary because your ball was full... What about the head space after you degassed? Do you not worry about oxygenation? This is the only concern I have on this product.
Do you produce those wall-mounts? Or are they custom made ones? They look like a really nice way to store the units while they are working. Or even produce and bottle directly from.
I ordered mine with wall mount, simple and hangs near wood stove. 10 days later my wine was at 994 S.G., also gtry using distilled water when possible, tap water can be hard and who knows what treated with.
stormchsr 101 is be interested in this as well. I’ve got some wine with whole grapes/skins set up in a Chapman fermenter at the moment but this fast fermentor does look super handy.
Hi watching your video.... I’ve ordered the fast ferment from Amazon. I will be interested in adding a spigit but the gentleman at the wine supply store mentions not to do it.? I do agree with him if I screw up the hole, I’m out $100.00 buck!! I agree once the top is closed and the spigot is in place, there will be no introduction Of oxygen to the wine. I see from the video, you have several fermenters there. Have you had any accidents in drilling the hole? Adrian, Calgary Canada
red wine in a clear bottle ??? also you did all that de gassing and then let it splash into the bottle the fill hose should be on the bottom of the bottle bud as you are adding oxygen back in
Love Hate relationship with this thing. Love the concept but nothing but problems. Cracked 2 lids due to over tightening due to lid not sealing. I have been through ALL 4.. Yes 4 types (generations ) of Lid o rings. If you have to issue 4 different o-ring seals for the lid that should let you know there is an issue with the lid sealing. Also have had leaks on the bottom ball along the seam where it was formed.
Corking is way tooo much work LOL.. i saved all my twist bottles and just screw em on , its sooooooooooooo much easier than corking .... My wine never lasts too long anyway lol... Trust me, try the screw cap. One thing i did learn (from the video) is what a hose clamp is, ive had one and not known exactly what it was, now i do , sweet, ill be using that next time ~~ Really good video ~
I understand about the screwcaps. The problem you are having is that You are unable to keep your wine for the long haul Just make twice as much wine. That way You can cork it and keep a reserve supply aging. Screwcaps are an indicator that You are an alcoholic and subject to drinking it so fast because You have the missing self limiting factor that most people have that cork their wine, as it is aging as gracefully as the way they drink their wine. So unlike drinking unfinished screwcap wine like an alcoholic trying to get out of their puking head asap.
So..where all the chemicals come from..China ? I thought the point of making wine yourself was to avoid all that CR@P. My Dad made wine all his life and never used chemicals. WTH are You doing?
Most of those 'chemicals' are fine. I usually toss the sorbate, but chitosan is from shellfish and that often works as a clearing agent. And for the sulphites, you definitely need those or you're wine isn't gonna make it past 6 months (give or take). But even still, a single bag of potato chips has nearly 50x more sulphites than what he just put into his bottles. And commercial bottles have about 10x more sulfites than that. If you didn't want to clear it, you could skip the chitosan. The substance he added at the beginning was bentonite. Which is just a special clay. Totally natural. It helps clear the wine.
@@loganwright3423 Well ok..good points. Bentonite or clearing agents are largely inert, and not intended to be ingested. However, sulphites are not necessary to make sure that your wine survives past 6 months. In fact, by LAW all ORGANIC Wines must NOT contain added sulphites. The trend is to Zero sulphites with natural products for anti microbial and anti oxidant properties instead. The Wine making Industry is quickly moving past sulphites, maybe as much because of bad press or a perception that sulphites are bad for folks, but for the fact that consumers will pay a premium for a sulphite-free or Organic wine as it is considered a cleaner and healthier product. I get the impression that consumers look at it the way they look at msg on a food product label. In 2018, the International Headache Society finally removed it from it's list of "causative factors" for headaches. Still, we should be embracing new ways of doing things without surrendering as a lab rat. I don't use MSG and i don't use sulphites, not because they don't work, but because i have better natural alternatives.
@@anandarochisha Nice. I guess when bottled properly, non-sulfited wine age well. I've always been pushing my wine to make it last a year when I don't use sulfites but it looks like it's possible. For the average home vintner, it might not be as easy. I'm pretty good about limiting oxygen exposure, but I still get vinegar if I don't add perservatives. Sulfites are what most people have an issue with, and like I said, a single bag of potato chips has like a year's worth of homemade wine sulfites. Lol. Not that it makes it any more natural, but the perspective is nice for me.
Thanks for the helpful video for a great product. It might be my eyes, but the white wine juice that went into the fermenter appeared to turn into red wine when it was being bottled. Nice trick! Thanks again!
Thanks to you guys at fastferment, I'm very excited to get into home brewing! I had the beer bug about ten years ago, but the cost of the fancy gadgets was never going to get approval from my financial adviser [wife].
I've started to get the itch again, and I'm pumped to see an affordable fermentation product that's not a 5 gallon bucket. Thanks for explaining your product - I'll be owning at least one of these as soon as I get my allowance...
Hi Michael, Glad to hear that you are interested in our products.
If you require additional assistance, please feel free to email us at info@fastbrewing.com
Definitely would love to hear your thoughts on the product when you start using it.
Omg thank you so so much for making this video, I couldn't figure out the valve and the bottling as I was assembling it this morning. Will start my batch today!
These are pretty cool. You're incredibly confident about that thing perched on that juuuuust big enough chair seat! 😆
If you have leaks. Mine went together well and did not leak. After the first year I decided to redo the Teflon tape on the male threads at the bottom of the conical where ball valve assembly screws onto it. 10 wraps and it was leaking very little,, took all night to see water at the top of the ball valve assembly. So I wrapped it again, dropped an O-ring onto the lip of the ball valve assembly where the very end of the conical would meet there, then painted the conical male threads with beeswax that I melted in a water bath with a pan. Wrapped 2 more layers over the wax, screwed it on tight and, It stopped leaking
So you degass and add the clearing at the same time without waiting 24 hrs ?
What's the best types, brands of wine kits?
Since they are not answering their phones, or replying to messages, or responding to emails, I figure I might as well post my question here.
My 14g conical has become warped at the threads. Shaped like a Pringle. The lid no longer goes on. Just want to know if there is a fix, solution, anything to correct this.
good work keep it up..will try this recipe..
Just purchased the 14G version. Very impressive, the FF 7G turned white wine into red wine! :) :) :)
Sediment sticks to the side and at the bottom have tried everything to get it to drop!!
I had that to. I have the really long plastic spoon and paddle like in this video. I stir near the bottom and around half way up getting close to the sides of the plastic where it is sticking just before adding sulfite and Ksorbate and 1 week after. Wait 7 to 10 days later and I get very little sediment in the first bottle. Just don's stir to fast to prevent oxidization.
My fast fermenter does not have the valve on the side. Is this something I can add myself?
No...found it.
can I used but with normal fruit instead of wine kit?
How do you let air into the primary stage so the yeast can grow??
So you did not have to rack after primary because your ball was full... What about the head space after you degassed? Do you not worry about oxygenation? This is the only concern I have on this product.
They don't seem to be answering their phones anymore.
Should you put the cap on the air lock ? Shouldn’t it be off to let use gases escape ?
Do you produce those wall-mounts? Or are they custom made ones? They look like a really nice way to store the units while they are working. Or even produce and bottle directly from.
I ordered mine with wall mount, simple and hangs near wood stove. 10 days later my wine was at 994 S.G., also gtry using distilled water when possible, tap water can be hard and who knows what treated with.
which packets do you buy ? there not in the kit. and why dont you soak your corks?
Nice tip on bottling, thanks!
Can you use this fermenter for doing crushed grapes?
Do you add both bags of juice at the same time or not?
i was wanting to make a wine with skins. has anyone ever tried it that way? i know all about the cap and all but is it whole grape friendly?
stormchsr 101 is be interested in this as well. I’ve got some wine with whole grapes/skins set up in a Chapman fermenter at the moment but this fast fermentor does look super handy.
Seconded.....
that hose is definitely not the one that comes by default with the original packaging. Great video overall!
what is the clay for?
A year late and you probably already know but for anyone else. The clay is for clearing, makes the wine clear rather than cloudy. You use Bentonite.
Bentonite is added in last stage to clear the wine. Or u just mis spelled potassium meta bisulfite. The thing that kills unwanted microbes...
Hi watching your video....
I’ve ordered the fast ferment from Amazon.
I will be interested in adding a spigit but the gentleman at the wine supply store mentions not to do it.?
I do agree with him if I screw up the hole, I’m out $100.00
buck!!
I agree once the top is closed and the spigot is in place, there will be no introduction
Of oxygen to the wine.
I see from the video, you have
several fermenters there.
Have you had any accidents in drilling the hole?
Adrian, Calgary Canada
very helpful,thanks for doing this
Dude can I send you a different shirt to wear
@Ignacio Ahmir I'm also replying to random comments! Want to enlarge YOUR hydrometer? ;) Click
red wine in a clear bottle ??? also you did all that de gassing and then let it splash into the bottle the fill hose should be on the bottom of the bottle bud as you are adding oxygen back in
What was the time frame when you started the degasing?
Love Hate relationship with this thing. Love the concept but nothing but problems. Cracked 2 lids due to over tightening due to lid not sealing. I have been through ALL 4.. Yes 4 types (generations ) of Lid o rings. If you have to issue 4 different o-ring seals for the lid that should let you know there is an issue with the lid sealing. Also have had leaks on the bottom ball along the seam where it was formed.
Corking is way tooo much work LOL.. i saved all my twist bottles and just screw em on , its sooooooooooooo much easier than corking .... My wine never lasts too long anyway lol... Trust me, try the screw cap. One thing i did learn (from the video) is what a hose clamp is, ive had one and not known exactly what it was, now i do , sweet, ill be using that next time ~~ Really good video ~
I understand about the screwcaps. The problem you are having is that You are unable to keep your wine for the long haul Just make twice as much wine. That way You can cork it and keep a reserve supply aging. Screwcaps are an indicator that You are an alcoholic and subject to drinking it so fast because You have the missing self limiting factor that most people have that cork their wine, as it is aging as gracefully as the way they drink their wine. So unlike drinking unfinished screwcap wine like an alcoholic trying to get out of their puking head asap.
@@anandarochisha lol.. Ok then buddy.. It was a joke.. I dont want to be anything like you.. Thats for sure... Big man throwing hate online lol..
@@darenhayes1571 i know it's a joke..You took it well..
I always use at least one screw top bottle for sampling. The rest gets corked. Like you 1 gallon batches don’t last long in my house either
i don't know about the rest of you but he bottled the wrong wine. he made a white wine in the beginning and bottled a red. hahahaahaha
I love your bumper music. Yee Yee!
is this guy drunk?
Yes he is. A drunken spirit makes a good wine.
may be😂
Making wine like this is like baking a cake from a box of mix technically you made it but you really didn't
"perfect".......
sure are a lot of negative and useless comments here, 5th grade must have been out :]
I would have loved to have watched the video for more than 1 minutes but your music is just too crazy can't stand it!
KM Krieger i like it alot lol, bluegrass cpu try.
for shooting video get good quality camera first . very blured video quality .
BEWARE!!! The VALVE SUCKS, GREAT IDEA BUT ITS HORRIBLE BEWARE!!! ONE TIME USE... LMAO SAD QUALITY REALLY..
So..where all the chemicals come from..China ? I thought the point of making wine yourself was to avoid all that CR@P. My Dad made wine all his life and never used chemicals. WTH are You doing?
Most of those 'chemicals' are fine.
I usually toss the sorbate, but chitosan is from shellfish and that often works as a clearing agent.
And for the sulphites, you definitely need those or you're wine isn't gonna make it past 6 months (give or take). But even still, a single bag of potato chips has nearly 50x more sulphites than what he just put into his bottles. And commercial bottles have about 10x more sulfites than that.
If you didn't want to clear it, you could skip the chitosan. The substance he added at the beginning was bentonite. Which is just a special clay. Totally natural. It helps clear the wine.
@@loganwright3423 Well ok..good points. Bentonite or clearing agents are largely inert, and not intended to be ingested. However, sulphites are not necessary to make sure that your wine survives past 6 months. In fact, by LAW all ORGANIC Wines must NOT contain added sulphites. The trend is to Zero sulphites with natural products for anti microbial and anti oxidant properties instead. The Wine making Industry is quickly moving past sulphites, maybe as much because of bad press or a perception that sulphites are bad for folks, but for the fact that consumers will pay a premium for a sulphite-free or Organic wine as it is considered a cleaner and healthier product. I get the impression that consumers look at it the way they look at msg on a food product label. In 2018, the International Headache Society finally removed it from it's list of "causative factors" for headaches. Still, we should be embracing new ways of doing things without surrendering as a lab rat. I don't use MSG and i don't use sulphites, not because they don't work, but because i have better natural alternatives.
@@anandarochisha Nice. I guess when bottled properly, non-sulfited wine age well. I've always been pushing my wine to make it last a year when I don't use sulfites but it looks like it's possible. For the average home vintner, it might not be as easy. I'm pretty good about limiting oxygen exposure, but I still get vinegar if I don't add perservatives.
Sulfites are what most people have an issue with, and like I said, a single bag of potato chips has like a year's worth of homemade wine sulfites. Lol. Not that it makes it any more natural, but the perspective is nice for me.
Music sux