Hi Todd. I made 2-5 gallon carboys of banana wine. I did both ways of clearing. It tasted ok but I think I have a mental block because it still has a black cast to it. Can I go back and do another clearing of the clay stuff! lol Senior moment, as much as I used it I can’t remember what it’s called. I’ve made so much wine, never drank much and have really been my best customer, lol!
Hi Todd. I made 2-5 gallon carboys of banana wine. I did both ways of clearing. It tasted ok but I think I have a mental block because it still has a black cast to it. Can I go back and do another clearing of the clay stuff! lol Senior moment, as much as I used it I can’t remember what it’s called. I’ve made so much wine, never drank much and have really been my best customer, lol!
You have an excellent wine coming with this recipe made one last year came out fantastic have some frozen gooseberries to start a small batch with keep the great videos coming.
Thanks so much. My travel channel keeps me busy. Hope you can subscribe to my other channel too. Hard to keep both going full time not giving up yet. youtube.com/@alongforthejourney
Todd , so glad you are doing blueberry wine. My second attempt ,started June 10 this year, is sitting in a carboy. After watching your video I checked the recipe I’d used (before I found you!) and it didn’t call for yeast nutrient!!!! The batch was slow to ferment and , as I said “pre Todd” my instructions were to rack to the carboy when the S G was between 1.030-1.040 . At 1.036 it went to the carboy . It went down to 1.030 and has not progressed since then. After watching other Todd videos I added Fermentaid O and put some heat to it 75-77 degrees and now have a S G of 1.030 for the last month. Removed heat reracked . (Had reracked previously)Very little Lees present this last racking . Can you suggest ANY possible thing to fix this. It tastes really blueberry …..just too sweet!!!!! I really don’t want to dump(5gallons) it as the fruit (organic hand picked in Michigan) was picked by a friend . She also gave me organic sugar!!! 🙏🙏🙏you have some suggestions! Thank you even if there is no answer! I’ve learned so much from your videos and this is hopefully my last batch to contemplate dumping! Sincerely and Happy New Year B
If it were me i would try and ferment that sugar out if still sweet. Not sure what original sg was if you know you can calculate abv... s long as abv nit real highI would get back in fermentation bucket add some yeast Nutrient and yeast and see if still ferment to 1.00 sg.
Hi Todd, it has been a long time since I communicated with you. I am at day 27 on my new batch of a 5 gallon Blueberry wine. This will be my 7th wine I have made with you. I give you all the credit. I made it the same as your pineapple wine. The clearing agents Bentonite and Super Kleer are working nicely. I could probably start bottling this wine but I am waiting just a little longer. Is the main key to bottling, is when the wine is clear?
How you doing great Brent. I'm so glad your happy with the wine process. Yes bottling is when its clear enough for you. . I know people that keep in the carboy for a year... but if you think you Have dead yeast sediment or fruit in the carboy that will eventually give you an off taste. When its clear i like to bottle. 👍👍
@@HowToDoneRight I have 2 wines going. Blueberry and Pineapple. Pineapple is my second 5 gallon batch. I only had one bottle of that delicious wine left!!!! I had to make more!
Sorry to bother but when I put the blue berry back in the primary fermenter should I sterilize it with campdon tablets or the equivalent of Meta ? Wait the 24 hours before adding the yeast?
@HowToDoneRight Thank you! I made a peach wine for the holidays using your recipe, and it came out really tasty. I was recently asked about making a red wine, so this video will be perfect!
Our Amazon store for all your wine supplies. www.amazon.com/shop/howtodoneright
Hi Todd. I made 2-5 gallon carboys of banana wine. I did both ways of clearing. It tasted ok but I think I have a mental block because it still has a black cast to it. Can I go back and do another clearing of the clay stuff! lol Senior moment, as much as I used it I can’t remember what it’s called. I’ve made so much wine, never drank much and have really been my best customer, lol!
Hi Todd. I made 2-5 gallon carboys of banana wine. I did both ways of clearing. It tasted ok but I think I have a mental block because it still has a black cast to it. Can I go back and do another clearing of the clay stuff! lol Senior moment, as much as I used it I can’t remember what it’s called. I’ve made so much wine, never drank much and have really been my best customer, lol!
And what about guava wine, does the little seeds need to come out like apple seeds?
Yes you can give another dose of bentonite. Done that many times. Good luck. 🍷🍷
@ Thank You Todd.
Thank you so much !!! Will give it a try and let you know!!! Thanks too for your prompt reply‼️
NICE! It's my favorite too and black cherry is my close second.
You have an excellent wine coming with this recipe made one last year came out fantastic have some frozen gooseberries to start a small batch with keep the great videos coming.
Thanks so much. 👍👍🍷🍷
Been a while since i saw one of your videos. Always good to learn, thank you!
Thanks so much. My travel channel keeps me busy. Hope you can subscribe to my other channel too. Hard to keep both going full time not giving up yet.
youtube.com/@alongforthejourney
Thanks so much. You’re a life saver ‼️
Lol... hope it works out for you.
Put some oak chips and two sticks of cinnamon in the secondary you gonna love it
Not a fan of wood flavoring in wine. But cinnamon sounds good. 👍👍
Todd , so glad you are doing blueberry wine. My second attempt ,started June 10 this year, is sitting in a carboy. After watching your video I checked the recipe I’d used (before I found you!) and it didn’t call for yeast nutrient!!!!
The batch was slow to ferment and , as I said “pre Todd” my instructions were to rack to the carboy when the S G was between 1.030-1.040 . At 1.036 it went to the carboy . It went down to 1.030 and has not progressed since then.
After watching other Todd videos I added Fermentaid O and put some heat to it 75-77 degrees and now have a S G of 1.030 for the last month. Removed heat reracked . (Had reracked previously)Very little Lees present this last racking .
Can you suggest ANY possible thing to fix this. It tastes really blueberry …..just too sweet!!!!! I really don’t want to dump(5gallons) it as the fruit (organic hand picked in Michigan) was picked by a friend . She also gave me organic sugar!!!
🙏🙏🙏you have some suggestions! Thank you even if there is no answer! I’ve learned so much from your videos and this is hopefully my last batch to contemplate dumping! Sincerely and Happy New Year B
If it were me i would try and ferment that sugar out if still sweet. Not sure what original sg was if you know you can calculate abv... s long as abv nit real highI would get back in fermentation bucket add some yeast Nutrient and yeast and see if still ferment to 1.00 sg.
What a way to start 2025 🎉
Hi Todd, it has been a long time since I communicated with you. I am at day 27 on my new batch of a 5 gallon Blueberry wine. This will be my 7th wine I have made with you. I give you all the credit. I made it the same as your pineapple wine. The clearing agents Bentonite and Super Kleer are working nicely. I could probably start bottling this wine but I am waiting just a little longer. Is the main key to bottling, is when the wine is clear?
How you doing great Brent. I'm so glad your happy with the wine process. Yes bottling is when its clear enough for you. . I know people that keep in the carboy for a year... but if you think you Have dead yeast sediment or fruit in the carboy that will eventually give you an off taste. When its clear i like to bottle. 👍👍
@@HowToDoneRight I have 2 wines going. Blueberry and Pineapple. Pineapple is my second 5 gallon batch. I only had one bottle of that delicious wine left!!!! I had to make more!
Sorry to bother but when I put the blue berry back in the primary fermenter should I sterilize it with campdon tablets or the equivalent of Meta ? Wait the 24 hours before adding the yeast?
I would just sanitize equipment and add the yeast and Nutrient immediately. No Campden tablets
Is there anything I would need to adjust in the 1 gallon recipe if i use 4-6lbs of berries?
Nope. Extra fruit will give you a bolder wine. 👍👍🍷🍷
@HowToDoneRight Thank you! I made a peach wine for the holidays using your recipe, and it came out really tasty. I was recently asked about making a red wine, so this video will be perfect!
@bubby1flapjack Thats great. Try pineapple strawberry and banana three of my favorites.
Next thing I know, you'll be making spiked Boo Berry cereal.
Omg now you gave me an idea. Lol👍👍👍🍷🍷🍷