The playlist for the Wine making 101 series can be found here:- ua-cam.com/play/PLXH-5Th5NiUqhWS5DJex0d9V3ShnwQ591.html If you have any questions or ideas for the Wine making 101 series please leave me a comment!
Excellent series! I’m not quite through them all yet, but expert advice is very much appreciated by new brewers! You can be sure, I’ll spread the news! It’s so funny, I have people from various other channels/FB groups PMing me for advise. I’ll direct them to your videos from now on!
I just recently tried making wine from brown sugar, water, and a cut-up orange for flavoring. It fermented quite nicely, and after a week produced a liquid having about 10% ABV. Then I decided I wanted to freezer-distill it. I was not disappointed. I wound up with a liquid about 20% ABV which tasted sweet, caramel-like, and almost reminiscent of rum. I’ve bottled away about 750 ml of it, and have also started a second batch. I think I am now addicted to freezer-distilling of my home-brews.
i had a wine kit that i forgot about. I live in a hot climate region. 3 years later i realized i forgot about the kit. decided brew it. The kit was Riesling base so its suppose to be a white wine. When I pours the juice into the primary fermenter it was brown, I taught it oxidized. I tasted it, it tasted good went ahead and fermented it. 3 months later I filtered it and bottled it. It had a brownish amber color, looked like an oaked brandy. tasted great, yet not like a traditional riesling. So I think the juice caramelized. And others who tasted it loved it. It was winter time and called it a winter riesling.
I recently made 1 gallon of ginger wine, and instead of the 1100g of granulated white sugar the recipe I was following called for, I decided to substutute 500g of Billingtons Soft Dark Brown Sugar (+600g white sugar to make up the 1100g of sugar total). I'm hoping it imparts a toffee / spicy note. The wine is still clearing in the demijon, so I haven't had a proper drink yet - just a little taste when racking and it seems to be OK. I'm glad I didn't use all Soft Dark Brown Sugar because that would have been overpowering, and expensive because a 500g bag of Billingtons Soft Dark Brown Sugar cost £1.70, versus £0.75 for 1Kg of granualted white from ASDA.
I agree with James on floral wines except for hibiscus which I infuse with spices, having made it in white & brown sugar, I have found brown sugar makes it taste so much better, my friends can't get enough of it, keep up the great work James.
I used just demerara sugar on its own its absolutely gorgeous sticks to glass just like sherry but sweeter and possibly stronger my dad's recipe he called it sugar rum I love it
Useful info that is good to know. Would love to see some videos about how the Homestead, family and animals are in the future when you have the time. Missing the updates on island life xx
You got it! :) I keep on wanting to get more footage and photos of home life - great for memories and posterity - which is the main reason we started this youtube channel :)
I have made two batches of store bought juice one with white sugar and another with brown. The fermentation in white batch is going very well however in brown sugar it is very slow. Is that the case?
Same amount by volume or same amount by weight? Also, is it better to use the transparent sugars or is regular sugar OK? ;-) (The bags you hold up have transparent areas because the color on them are close to that of your green screen.)
My advice is if you use brown sugar, boil it in some of the water you will use for the wine and strain it as it often contains impurities that may affect the wine. Then all should be good if you like the different flavor.
So I started making wine after learning about prison hooch I figured it would be an easy experiment but instead of the rather makeshift ingredients used in prisons I researched for best results and have gradually gathered in skills,about 2 weeks ago I haphazardly made a concentration of sugar and water close to syrup and added some apples and yeast only to soon after read that this concentration should not work as there is WAY too much sugar and not enough water,however it has been fermenting at an alarming rate and when I sample it its near 20% abv but this was not intentional and I don't understand how I've got this result considering when I mix a proportionate batch it tops off around 10-12% abv
The playlist for the Wine making 101 series can be found here:- ua-cam.com/play/PLXH-5Th5NiUqhWS5DJex0d9V3ShnwQ591.html
If you have any questions or ideas for the Wine making 101 series please leave me a comment!
Can we get a video on the pros and cons on using natural fruit fermentation to make wine
Of course!
Excellent series! I’m not quite through them all yet, but expert advice is very much appreciated by new brewers! You can be sure, I’ll spread the news! It’s so funny, I have people from various other channels/FB groups PMing me for advise. I’ll direct them to your videos from now on!
I just recently tried making wine from brown sugar, water, and a cut-up orange for flavoring. It fermented quite nicely, and after a week produced a liquid having about 10% ABV. Then I decided I wanted to freezer-distill it. I was not disappointed. I wound up with a liquid about 20% ABV which tasted sweet, caramel-like, and almost reminiscent of rum. I’ve bottled away about 750 ml of it, and have also started a second batch.
I think I am now addicted to freezer-distilling of my home-brews.
Tastes great in my last batch of wild blackberry wine.
Used brown sugar for the first time this weekend. Making a batch of coffee wine. Cant wait to try it!. Thanks for the inspiration 👍🥂☕
Sounds great! I do like brown sugar in coffee wines :)
Brown sugar went well with a dandelion and ginger wine I recently made
i had a wine kit that i forgot about. I live in a hot climate region. 3 years later i realized i forgot about the kit. decided brew it. The kit was Riesling base so its suppose to be a white wine. When I pours the juice into the primary fermenter it was brown, I taught it oxidized. I tasted it, it tasted good went ahead and fermented it. 3 months later I filtered it and bottled it. It had a brownish amber color, looked like an oaked brandy. tasted great, yet not like a traditional riesling. So I think the juice caramelized. And others who tasted it loved it. It was winter time and called it a winter riesling.
I recently made 1 gallon of ginger wine, and instead of the 1100g of granulated white sugar the recipe I was following called for, I decided to substutute 500g of Billingtons Soft Dark Brown Sugar (+600g white sugar to make up the 1100g of sugar total). I'm hoping it imparts a toffee / spicy note. The wine is still clearing in the demijon, so I haven't had a proper drink yet - just a little taste when racking and it seems to be OK. I'm glad I didn't use all Soft Dark Brown Sugar because that would have been overpowering, and expensive because a 500g bag of Billingtons Soft Dark Brown Sugar cost £1.70, versus £0.75 for 1Kg of granualted white from ASDA.
I'm making prickly pear wine prickly pears a little more bitter I'm hoping the brown sugar will go well with it
Got 5 liter going with brown sugar now. Let's go!
I agree with James on floral wines except for hibiscus which I infuse with spices, having made it in white & brown sugar, I have found brown sugar makes it taste so much better, my friends can't get enough of it, keep up the great work James.
Excellent, I will try brown sugar in one of my brews in the future.
I used just demerara sugar on its own its absolutely gorgeous sticks to glass just like sherry but sweeter and possibly stronger my dad's recipe he called it sugar rum I love it
Im using foraged grapes for my next batch. It has brown sugar instead and I added a bit of cinnamon and Caribbean spice to give it some kick.
Useful info that is good to know. Would love to see some videos about how the Homestead, family and animals are in the future when you have the time. Missing the updates on island life xx
You got it! :) I keep on wanting to get more footage and photos of home life - great for memories and posterity - which is the main reason we started this youtube channel :)
I have made two batches of store bought juice one with white sugar and another with brown. The fermentation in white batch is going very well however in brown sugar it is very slow. Is that the case?
Never used brown. None of the recipes I’ve done so far have called for it.
Can we replace jaggery instead of white/brown sugar?.
Can you use caramelized sugars? I'm new here so I don't know if you've covered this before sorry. If so what video is it? Thanks
Can you use brown sugar to back sweeten?
Of course!
Same amount by volume or same amount by weight?
Also, is it better to use the transparent sugars or is regular sugar OK? ;-) (The bags you hold up have transparent areas because the color on them are close to that of your green screen.)
Any sugar is fine really. It’s always measured by weight. Each pound of sugar equals .046 points of gravity. Hope that helps 😊
My advice is if you use brown sugar, boil it in some of the water you will use for the wine and strain it as it often contains impurities that may affect the wine. Then all should be good if you like the different flavor.
what yeast to use if using brown sugar?
@@michaelsoemitro206 same brewer's yeast
Not used brown in wine, but use it in beers
So I started making wine after learning about prison hooch I figured it would be an easy experiment but instead of the rather makeshift ingredients used in prisons I researched for best results and have gradually gathered in skills,about 2 weeks ago I haphazardly made a concentration of sugar and water close to syrup and added some apples and yeast only to soon after read that this concentration should not work as there is WAY too much sugar and not enough water,however it has been fermenting at an alarming rate and when I sample it its near 20% abv but this was not intentional and I don't understand how I've got this result considering when I mix a proportionate batch it tops off around 10-12% abv
Just looking for an explanation on how this worked cause I don't understand
@@Stansely1998 Have you taken hydrometer readings/
@@HappyHomestead
1.1-.95=0.15
.15×131.25=19.6875
This is the math I've got written down for it
Its by far the strongest wine I've made thus far.
still though I suspect it still has a significant amount of sugar in it
Can I use Dehydrated suger cane juice?
I have never came across such a thing, I'll need to look into it!
@@HappyHomestead it's almost 99% like Jaggery.
"I" truly loved Brown Sugar! But "She" Left me when I was 23! I became a"Priest" To this day.
That BROWN SUGA WILL DO THAT TO YA AS IM PREACHING TO YOU 😅😅