A technique that would help out tremendously is to disolve your sugar into a 1:1 mix of sugar and water. Then pour that mixture into your fresh carboy. Then rack. The swirling motion of the rqcking will mix in your sugar for back sweetening/stepfeeding without the need to swirl or stir because at this point you DO NOT want oxygen in the mix. Happy fermenting man, love the videos.
Great point! Although I should have mentioned it, I was in a bit of a hurry, and really did not want to incorporate a shot of me standing over the stove making a simple syrup. It means moving lights, tripod, and camera into a very small kitchen and then moving everything back again all for just a 20 second shot. Although I've done it, I just wasn't feeling it that day.
I'm literally making my first "wine" ever. I'm brand new to everything but have done a lot of homework though. I was SERIOUSLY curious about something like this but didn't know. Thank you for the tip....
Dude, I just discovered your channel after looking up a few different tutorials. Keep at the grind. You deserve way more subs, and you will get there. Cheers!
OK after the second video you taught me more than I've learned in the last four months watching other people so I subscribed and why am I making this wine faster than you? I'm not doing it for weeks a bottle I'm just doing it maybe in two weeks. but I'm sure I'll figure that out before you get back to me. Thank you for sharing. I appreciate it so much.
Wish I had watched this this morning.. I admittedly don't know what I'm doing. I didn't ad sugar to my elderberry. Racked for second fermentation. She at.999. One and 3/4 gal. Topped the 3/4 gal off with about a 2 month peach.
My great grandfather was a brewer, my grandfather wine brewer, my only uncle on that side....is a brewer. He has no children. I have been trying to learn wine making so it lives on.... so even though I’m a woman and visually impaired I appreciate your knowledge and will take any advice I can get. I want to move on to strawberry wine but am unsure if I can use the raisins to do wild ferment..... I try to avoid store bought supplies.....just Incase things get hairy in this country and I can’t get it
For a wild ferment, you can mix your strawberries, sugar, water, and leave it all in a bowl open to the air for a few days. Yeast from the air will fall into the mixture and eat the sugar and spit out alcohol.
A midweek post? Thanks Charles. I’ll be racking 2 or 3 gallons this weekend. It’s almost time to start a few more but like you did once before I’ve run out of containers. 🤷🏾♂️
Yeah, I uploaded a few videos in advance and scheduled then for later release. Since I'm not making any new wine for a while, I can do a few simple videos on basic techniques, and 6-month wine tastings.
You seem to have much better luck with citrus wines than I have. I may have to try it again. I would have been tempted to take another gravity reading after adding the water.
The early samples of the lemon and orange were ok. Looking forward to the 6-month tasting videos. That grapefruit wine was really just more of a test. As long as the final AVB (which was 12.9% before racking) remains above 11% I'm happy.
Hi there! I am really enjoying your channel. Because I am fairly new to this, I was wondering when is the earliest when we should do our first racking ? Should I wait a month or two or as soon as there is enough dead yeast at the bottom ?
Why do you add more sugar in this stage? I’ve seen some recipes say to add some, some do not. Does someone have a link or explain it? Does the yeast need more? What does this improve?
THANK YOU! I didn't even know that type of siphon existed. Also, why did you you add more water to the bottle? Does the liquid need to be at a certain level?
My gosh..... Thank you..... Could you make a special batch? I've seen people talk about a chocolate covered strawberry wine. I want to make some for my wedding. I only really have one shot seeing it's in a year. Would you make a video on how to properly make it please??
Hello just getting around to racking my wine and noticed you added the half a cup of sugar, why is that, and should I do it as well while racking mine?
Instead of throwing away the sediment on the first rack, couldn't you save a few test tubes of the slurry in the fridge to pitch on the next wine project obviously on the same type of wine ?
Please note: On this older video comments will be acknowledged, but questions by non-members are no longer answered. Sorry, this channel does not offer individual winemaking advice. Amazon & Canva affiliate product information. As an Amazon Associate & BrewDemon & Canva Affiliate I earn from qualifying purchases. My current winemaking setup: BrewDemon Fermenter: www.avantlink.com/click.php?tt=cl&merchant_id=f34b031c-e43a-43a4-973d-24d17c9a727a&website_id=ebe44688-8c34-46de-b945-9406903c8ad6&url=http%3A%2F%2FBrewDemon.com Red Star Premier Blanc Wine Yeast: amzn.to/3yskhUK 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 Wine/Beer DeGasser: amzn.to/3ODVTXi StarSan: amzn.to/356Tnot
I tried to add sugar when racking my wine because my 1st reading was 1.076 and after a week at .990 so I started adding sugar and as soon as it hit the wine I had an eruption. How did you add without it erupting?
1.100 sounds kind of high for just a half a cup of sugar, is that normal? I usually use honey, but was thinking of trying sugar to back sweeten, which is why I'm asking
Hi Charles, good video! It's always nice and educational to see! One question pls. Why you do a 2nd fermentation? Isn't better to racking, wait to clear and bottling? Regards from Portugal. 🇵🇹🍷
In my video on backsweetening I listed four ways to back sweeten your wine. I don't use sulfites in my wine so until the wine clears and then adding sugar will only restart fermentation. By adding sugar during rankings in small stages until the yeast reaches their tolerance I can control the final sweetness without without the risk of restarting fermentation.
I got a bit confused with the sugar addition, i mean why is that needed exaclty? Could you also make it a bit more clear for me on what was the gravity aftet adding sugar? Thnx in advance..!
The addition of suger is to adjust the sweetness of the wine to you liking, followed by pasteuriazation which is now used on this channel to kill off the yeast to prevent restarting fermentation.
@@DIYFermentation that was exaclty my concern, if that sugar add-on would restart the fermenting. But pasterizing it sounds a pretty good solution. Thnx for the response...!
I’ve gotten to about day nine of primary fermentation, and she’s still bubbling a decent amount with only have as much lees as in the video, I assume it’s safe to let it continue before moving to the second carboy, is that correct?
Great video Charles, I've been inspired to make several of your recipes since I found your channel. How do you compensate for the juice you lose after each racking? I notice I lose about 8 to 10oz each time I rack.
After the first rack I usually have between 1/2 to 1 cup extra, that I will freeze to top off later rackings. I start out using larger 4 liter containers, after the second rack the wine will etiher get racked into a 1 gallon container, or else I'll add water to top off.
@@thebigdopedillmcdopeface2021 My understanding, and I could be wrong: He puts first rack in a 4L. 2nd rack into gallon (smaller than 4L) and sets the excess into the freezer (I’m not a pro, I would put excess into ice cube molds, to be able to choose how much to thaw for topping off later rankings.). 3rd rack onward, if needed he thaws the frozen set aside at 2nd rack and tops of 3rd and on with it.
@@BeljicaPeak after racking , in this video, he added water. So do u store it at room temperature or in the fridge since water was added and no preservatives as such. Im beginner and dont like to add any sulfite or whatever it is, moreover we don't get it in the country where i live.
Hi Charles! Great channel. I have a question. How do you determine ABV after topping off. Doesn't adding water change your specific gravity and your ABV?
Back then I was still using step back sweetening to stop fermentation (increase the abv until the yeast stops any further fermentation). I now use pasteurization to stop re-fermentation.
so this is why i fail both my ciders and beer on pinapple i didnt do the 2nd fermentation, i even drink those up while it has all the yeast corpse on the bottom of the bottle i shud order my alcohol meter, and another jar and early fermentation jar.
I have terrible trouble keeping air out of my siphon. It always seems to have zillions of tiny bubbles in it. Between that and a lot of head space in the carboy after several rackings, I’m worried about oxidizing my mead. Thoughts?
The small bubbles are probably just co2. As for the headspace, I usually make a cup of 1 1/2 cups extra must and freeze it until needed for racking to reduce headspace.
@@DIYFermentation Putting some must in the freezer is brilliant! Thank you! I had been looking at getting a bunch of glass beads to fill the space, but I like your idea MUCH better! As for my bubbles, I think it might be because my siphon was super cheap ($8) and maybe it shows. I’m getting bubbles coming in through the seal of the pump part. I just found I can stop it for a while by pouring a tablespoon of water into the cylinder part. Not a good fix, I know. I imagine need to buy a better one, any suggestions?
Yes it will. Not to a great degree, but it will dilute the flavor of the wine. I now recommend in my videos that reserving a cup or so of the initial musk and freezing it until it is time to rack again to lessen the head space.
@@DIYFermentation I have tried to taste it and it taste so good but the smell is more like vinegarish. The color is light green. I don't have a instrument for checking the abv but I can estimate it between 11-13
After the 1st. rack in 5-7 days, I usually just eyeball it. If there is more than 1/4 to 1/2 an inch of sediment on the bottom, or every 6 to 8 weeks until clear.
Insufficient information to provide an answer. If you followed proper sanitization of your equipment. If you reduced the amount of headspace in your carboy to 1 or 2 inches, etc... You should expect to see bubbles for several months until your wine has completely stopped fermenting. As for turning to vinegar, I haven't had that pleasure yet so I can't be specific.
It's called an Auto-Siphon aka "Racking Cane". I'm not an Amazon affiliate but here is a link for more info: www.amazon.com/dp/B00SDLLZDY?psc=1&ref=ppx_pop_dt_b_product_details
A technique that would help out tremendously is to disolve your sugar into a 1:1 mix of sugar and water. Then pour that mixture into your fresh carboy. Then rack. The swirling motion of the rqcking will mix in your sugar for back sweetening/stepfeeding without the need to swirl or stir because at this point you DO NOT want oxygen in the mix. Happy fermenting man, love the videos.
Great point! Although I should have mentioned it, I was in a bit of a hurry, and really did not want to incorporate a shot of me standing over the stove making a simple syrup. It means moving lights, tripod, and camera into a very small kitchen and then moving everything back again all for just a 20 second shot. Although I've done it, I just wasn't feeling it that day.
I'm literally making my first "wine" ever. I'm brand new to everything but have done a lot of homework though. I was SERIOUSLY curious about something like this but didn't know. Thank you for the tip....
Dude, I just discovered your channel after looking up a few different tutorials. Keep at the grind. You deserve way more subs, and you will get there. Cheers!
Thank you, glad that you like the channel, and you're right, I do deserve more subs in time.
I made my first batch of wine based on your videos. We tasted it Monday after 6 months and it was perfect! Thank you 😁
Thank you for that!
OK after the second video you taught me more than I've learned in the last four months watching other people so I subscribed and why am I making this wine faster than you? I'm not doing it for weeks a bottle I'm just doing it maybe in two weeks. but I'm sure I'll figure that out before you get back to me. Thank you for sharing. I appreciate it so much.
Just dropping by to thank you! I have read many books about making wine and even took a class but, your videos taught me how! Phew!
Thank you! Great info🎉
Wish I had watched this this morning.. I admittedly don't know what I'm doing. I didn't ad sugar to my elderberry. Racked for second fermentation. She at.999. One and 3/4 gal. Topped the 3/4 gal off with about a 2 month peach.
My great grandfather was a brewer, my grandfather wine brewer, my only uncle on that side....is a brewer. He has no children. I have been trying to learn wine making so it lives on.... so even though I’m a woman and visually impaired I appreciate your knowledge and will take any advice I can get. I want to move on to strawberry wine but am unsure if I can use the raisins to do wild ferment..... I try to avoid store bought supplies.....just Incase things get hairy in this country and I can’t get it
Your best chance of doing a wild ferment is to use organic fruit.
Thx I appreciate it
For a wild ferment, you can mix your strawberries, sugar, water, and leave it all in a bowl open to the air for a few days. Yeast from the air will fall into the mixture and eat the sugar and spit out alcohol.
@@julietardos5044 thank you so much
@@fizer718 Enjoy!
A midweek post? Thanks Charles. I’ll be racking 2 or 3 gallons this weekend. It’s almost time to start a few more but like you did once before I’ve run out of containers. 🤷🏾♂️
Yeah, I uploaded a few videos in advance and scheduled then for later release. Since I'm not making any new wine for a while, I can do a few simple videos on basic techniques, and 6-month wine tastings.
Thanks for the lessons.
Thank you for watching
You seem to have much better luck with citrus wines than I have. I may have to try it again.
I would have been tempted to take another gravity reading after adding the water.
The early samples of the lemon and orange were ok. Looking forward to the 6-month tasting videos.
That grapefruit wine was really just more of a test. As long as the final AVB (which was 12.9% before racking) remains above 11% I'm happy.
Thank you for all the great information!
Glad it was helpful!
nice, thx for sharing. the shorter the info is the better.
Glad it was helpful!
direct and simple; thanks
Will be watching these through my whole bus ride :D
Thank you for watching.
Hi there! I am really enjoying your channel. Because I am fairly new to this, I was wondering when is the earliest when we should do our first racking ? Should I wait a month or two or as soon as there is enough dead yeast at the bottom ?
You should do your first rack after 5 to 7 days.
Why do you add more sugar in this stage?
I’ve seen some recipes say to add some, some do not. Does someone have a link or explain it?
Does the yeast need more? What does this improve?
THANK YOU! I didn't even know that type of siphon existed. Also, why did you you add more water to the bottle? Does the liquid need to be at a certain level?
To reduce the amount of head space, to reduce the possibly of oxidation of the wine.
Is it ok t strain that all through a fine strainer? Feel like a waste of good liquid. Or is that to much oxygen introduction with that?
My gosh..... Thank you..... Could you make a special batch? I've seen people talk about a chocolate covered strawberry wine. I want to make some for my wedding. I only really have one shot seeing it's in a year. Would you make a video on how to properly make it please??
Sorry, that is not something currently planned for this channel.
Hello just getting around to racking my wine and noticed you added the half a cup of sugar, why is that, and should I do it as well while racking mine?
Wow, Pink Grapefruit Vino 🍷. That sounds like that has to be on the sweet side to taste good ?
So can always back sweeten it to your taste.
Instead of throwing away the sediment on the first rack, couldn't you save a few test tubes of the slurry in the fridge to pitch on the next wine project obviously on the same type of wine ?
So ready to do a video on washing/reusing wine yeast.
I appreciate the video sir!!
Thank you for watching.
Please note: On this older video comments will be acknowledged, but questions by non-members are no longer answered.
Sorry, this channel does not offer individual winemaking advice.
Amazon & Canva affiliate product information.
As an Amazon Associate & BrewDemon & Canva Affiliate I earn from qualifying purchases.
My current winemaking setup:
BrewDemon Fermenter: www.avantlink.com/click.php?tt=cl&merchant_id=f34b031c-e43a-43a4-973d-24d17c9a727a&website_id=ebe44688-8c34-46de-b945-9406903c8ad6&url=http%3A%2F%2FBrewDemon.com
Red Star Premier Blanc Wine Yeast: amzn.to/3yskhUK
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
Wine/Beer DeGasser: amzn.to/3ODVTXi
StarSan: amzn.to/356Tnot
I tried to add sugar when racking my wine because my 1st reading was 1.076 and after a week at .990 so I started adding sugar and as soon as it hit the wine I had an eruption. How did you add without it erupting?
1.100 sounds kind of high for just a half a cup of sugar, is that normal? I usually use honey, but was thinking of trying sugar to back sweeten, which is why I'm asking
Why did you add sugar in the second fermenter?
Hi Charles, good video! It's always nice and educational to see! One question pls.
Why you do a 2nd fermentation? Isn't better to racking, wait to clear and bottling?
Regards from Portugal. 🇵🇹🍷
In my video on backsweetening I listed four ways to back sweeten your wine. I don't use sulfites in my wine so until the wine clears and then adding sugar will only restart fermentation. By adding sugar during rankings in small stages until the yeast reaches their tolerance I can control the final sweetness without without the risk of restarting fermentation.
I really enjoy your videos. 👍
Thank you for watching.
I love your channel.
Glad you enjoy it!
Loving your videos!
Someone told me too add a campden tablet every time I rack my wine? Is this true?! Thanks
Sulfites are no longer used on this channel. I cannot give you an answer.
What are you doing to sanitize your turkey baster? And things like airlock
StarSan
I got a bit confused with the sugar addition, i mean why is that needed exaclty? Could you also make it a bit more clear for me on what was the gravity aftet adding sugar? Thnx in advance..!
The addition of suger is to adjust the sweetness of the wine to you liking, followed by pasteuriazation which is now used on this channel to kill off the yeast to prevent restarting fermentation.
@@DIYFermentation that was exaclty my concern, if that sugar add-on would restart the fermenting. But pasterizing it sounds a pretty good solution. Thnx for the response...!
I’ve gotten to about day nine of primary fermentation, and she’s still bubbling a decent amount with only have as much lees as in the video, I assume it’s safe to let it continue before moving to the second carboy, is that correct?
I just did my first rack and I accidentally added 1/4 tsp of yeast in addition to the 1/2 cup of sugar 😕. Is this batch trashed ?
Can i use honey instead of sugar?
Great video Charles, I've been inspired to make several of your recipes since I found your channel. How do you compensate for the juice you lose after each racking? I notice I lose about 8 to 10oz each time I rack.
After the first rack I usually have between 1/2 to 1 cup extra, that I will freeze to top off later rackings. I start out using larger 4 liter containers, after the second rack the wine will etiher get racked into a 1 gallon container, or else I'll add water to top off.
What does it mean to freeze to top off further rankings?
@@thebigdopedillmcdopeface2021 My understanding, and I could be wrong: He puts first rack in a 4L. 2nd rack into gallon (smaller than 4L) and sets the excess into the freezer (I’m not a pro, I would put excess into ice cube molds, to be able to choose how much to thaw for topping off later rankings.). 3rd rack onward, if needed he thaws the frozen set aside at 2nd rack and tops of 3rd and on with it.
@@BeljicaPeak after racking , in this video, he added water. So do u store it at room temperature or in the fridge since water was added and no preservatives as such. Im beginner and dont like to add any sulfite or whatever it is, moreover we don't get it in the country where i live.
How do you know when to do the 2nd racking?
I usually just eyeball it. If there is more than 1/4 to 1/2 an inch of sediment on the bottom, or every 6 to 8 weeks until clear.
@@DIYFermentation Thanks! That’s helpful
What do I do with all the extra headspace?
I’m thinking of pouring in spring water.
Add water, juice, or store bought wine.
Hi Charles! Great channel. I have a question. How do you determine ABV after topping off. Doesn't adding water change your specific gravity and your ABV?
Probably, but the few tenth's of a percent change in ABV in not a level of precision required for this channel.
How did u get that siphon for racking?
@
Mohammed Abushoog Amazon: Racking Cane: amzn.to/34YyP19
Why add the half cup sugar? Is it because you’re adding water to the wine?
Back then I was still using step back sweetening to stop fermentation (increase the abv until the yeast stops any further fermentation). I now use pasteurization to stop re-fermentation.
so this is why i fail both my ciders and beer on pinapple
i didnt do the 2nd fermentation, i even drink those up while it has all the yeast corpse on the bottom of the bottle
i shud order my alcohol meter, and another jar and early fermentation jar.
You do it like I first started. As you learn you get better.
I have terrible trouble keeping air out of my siphon. It always seems to have zillions of tiny bubbles in it. Between that and a lot of head space in the carboy after several rackings, I’m worried about oxidizing my mead. Thoughts?
The small bubbles are probably just co2. As for the headspace, I usually make a cup of 1 1/2 cups extra must and freeze it until needed for racking to reduce headspace.
@@DIYFermentation Putting some must in the freezer is brilliant! Thank you! I had been looking at getting a bunch of glass beads to fill the space, but I like your idea MUCH better! As for my bubbles, I think it might be because my siphon was super cheap ($8) and maybe it shows. I’m getting bubbles coming in through the seal of the pump part. I just found I can stop it for a while by pouring a tablespoon of water into the cylinder part. Not a good fix, I know. I imagine need to buy a better one, any suggestions?
Would the water not have changed the gravity reading?
Yes it will. Not to a great degree, but it will dilute the flavor of the wine. I now recommend in my videos that reserving a cup or so of the initial musk and freezing it until it is time to rack again to lessen the head space.
What does that mean? I'm sorry, I don't understand
I've heard adding dry ingredients during or after primary fermentation can create a "nucleation site" for carbon dioxide. Have you ever had a volcano?
Peter, this channel approaches fermentation on a far less technical level.
Great video! I'm still having a small bubbles on the wine but stops producing co2 bubbles
Thank you for watching. This is normal for several months.
@@DIYFermentation I have tried to taste it and it taste so good but the smell is more like vinegarish. The color is light green. I don't have a instrument for checking the abv but I can estimate it between 11-13
Hahaha Nice!!
Thank you.
How long do you wait till you rack your wine?
After the 1st. rack in 5-7 days, I usually just eyeball it. If there is more than 1/4 to 1/2 an inch of sediment on the bottom, or every 6 to 8 weeks until clear.
Cool
Thank you for watching.
@@DIYFermentation very good information thanks
5:40 why did you bring your wine level up with water?
To reduce headspace.
@@DIYFermentationwhat does headspace do?
I normally don't like videos. But it was at 599... Couldn't leave it there.
Thank yuou for watching.
my racked wine has bubbles on the top. is it turning to vinegar?
Insufficient information to provide an answer. If you followed proper sanitization of your equipment. If you reduced the amount of headspace in your carboy to 1 or 2 inches, etc... You should expect to see bubbles for several months until your wine has completely stopped fermenting. As for turning to vinegar, I haven't had that pleasure yet so I can't be specific.
What is the pump called
It's called an Auto-Siphon aka "Racking Cane". I'm not an Amazon affiliate but here is a link for more info:
www.amazon.com/dp/B00SDLLZDY?psc=1&ref=ppx_pop_dt_b_product_details