In your other videos you have the same basic recipe: 3.5 - 4 pounds of fruit per gallon; do you think I can use the same for making grape wine? Love all your videos and your style of explaining everything clearly Thanks!
Oh yeah. This recipe will work for most fruits including grapes. Been wanting to do a grape wine video soon it's been on my list. Thanks for watching channel and so much more coming. 😁😁👍👍🍷🍷
Hi there, fans from the Netherlands here. We've got a question wich we hope you're willing to answer. Do you wash the fruit with sanitizer? And your hands all the time? And did you also sanitize the sugar water and the pan in wich it was made? Thank you. Best regards and all the luck, M&M
Bought a new bucket so I can try making wine, but the lid is so hard to get off /on is there a easier way to do that? Your videos look great I'm excited to get started !
I'm excited for you too. Yeah the lids can be a pain I have the same problem with my 2 gallon bucket. I just find going around the bucket and lifting along the way works best for me. Can't wait to hear about your first batch. 👍👍♥️♥️🍷🍷
I absolutely love your videos!!!! I have made wine but I love your step by step process! I am learning everyday from you. I am in the process of making plum wine from my plum tree. The problem is I started it before discovering your videos. I did so many things wrong. I didn't dissolve the sugar, I mashed my plum before putting it in the mesh bag, and I squeezed the holding fruit bag many times. After racking the first time I had so much pulp in my 5 gallon carboy I could only use a 3 gallon carboy on my second rack and I still have some sediment in my 3 gallon carboy. Only about 10% of sediment compared to the 5 gallon batch. I did try to stay off the sediment the best I could with my racking cane. Question is....should I keep racking every 30 days and then put in bentonite after another racking down the road? Any of your expertise would help. Thanks for your time and sorry for the novel. I am going to make pineapple wine next, but I will do it your way.
Yes rack every 30 days max of 4 rackings. When you think almost clear add bentonite. You will love pinapple wine.. it's won awards..ua-cam.com/video/0Z0ZH03CP4E/v-deo.htmlsi=h_5iGqTL2VnJ7_H8
Thank you so much.. all my recipes are exactly the same that's what makes it easy i use this recipe for every fruit wine Ingredients for 5 Gallon batch of finished Peach Wine 18 to 20 pounds fresh or frozen fruit 10 pounds of Sugar 6 Campden Tablets 4 Tsp Yeast Nutrient 3 Tsp Acid Blend 1.5 Tsp Wine Tannin 3 Tsp Pectic Enzyme 1 Package Wine Yeast Optional Ingredients When Bottling Wine and Filtering (Video 2 will go into this) Bentonite (Helps Filter particles out of wine for clarity Potassium Sorbate (Used if Back-sweetening wine) Stabilizes wine when sweetening 5 Additional Campden Tablets when Bottling
Once you get the alcohol level to where you want it at the beginning process before adding the yeast..........When you back sweeten with dissolved sugar at the end before bottling does the alcohol content go lower. The more you sweeten your wine at the end the less alcohol content? So all your fruit wines are very dry until you back sweeten?
Yes this recipe will be very dry... backsweeten is the easiest way to get where you want. Using potassium sorbate will prevent fermentation when backsweeten
I have loved going over your videos! for these single gallon batches you're starting out with 2 gallon bucket and finishing with 1 gallon? kinda want to experiment with a few different yeast and wanted to just make gallon batches. also how long are your batches taking from start to bottling?
Thanks for watching John. Because i use real fruit you have to compensate when removing pulp. That's why i use 2 gallon bucket in hopes with atleast gallon or more left for carboy. Generally 3 to 4 months start to bottling. Thanks for watching the channel. New video coming next week. Carboy is bubbling away. 👍👍😁😁🍹🍹🍷🍷
That is correct. This recipe will give you correct fruit and sugar for a bolder wine. Adding water you are just trying ti get to alcohol level you like. Thanks for commenting👍👍😁😁🍷🍷
I have just begun the wine making art. I’ve followed your recipes and a question I have is , when I rack my wine for a second time and need more liquid to get the air out of the carboy do I use water as I don’t have any previous wine to add to it? Thanks
Welcome to the channel. Yes you can add water.. but for a 5 gallon batch do not add more than half gallon... my recipes account for adding water by adding extra fruit in the beginning. You can also add juice of you want. I know people that have added marbles also to take up some headspace. Great question and Is a common problem until you get some wine stored up. Welcome to the hobby and much success👍👍😁😁🍷🍷
If you are talking about an extract yes many times... but if you followed my recipe there is no need to add an extract of the same flavor. My recipes account for extra flavor with the addition of extra fruit.
You can but I'm usually just trying to break the skins and break up a little. Too much smashing is not good because it will be very hard to get fine particles out later. Great question👍👍
curious. after thinking about it, why bother putting yeast nutrient in when you do in the video when you dont want that wild yeast to thrive. Why not put it in when you add your preffered yeast after killing off the wild yeast? Just wondering
The campden tablets will eliminate the wild yeast very quickly. Yeast Nutrient will have time to dissolve will remain once add your other yeast. Great question. 👍👍
That's not a good idea. Dissolving will make it work faster. But if it works for you continue. That's what the channel is about learning from each other and different techniques. 👍👍
This will be dry. The sweeten is done before bottling which will be in next video. I find it best to sweeten wine before bottling. More control that way. This video will show how to backsweeten wine but will show that again in next video with the plum and pineapple wine. ua-cam.com/video/1FF2EWq15WA/v-deo.html 👍👍😁😁🥂🥂
We now have a store for everything you see in our videos for supplies. www.amazon.com/shop/howtodoneright
You are my wine making guide . I used your technique. I made berry wine once and now making a batch of apple wine.
Thanks so much for watching our channel. You will love apple wine. 👍👍
Excellent video can't wait, wrote down recipe 👍.
Thank you. Recipe should be in description also incase you forget it. 👍👍😁😁
In your other videos you have the same basic recipe: 3.5 - 4 pounds of fruit per gallon; do you think I can use the same for making grape wine?
Love all your videos and your style of explaining everything clearly
Thanks!
Oh yeah. This recipe will work for most fruits including grapes. Been wanting to do a grape wine video soon it's been on my list. Thanks for watching channel and so much more coming. 😁😁👍👍🍷🍷
Hi there, fans from the Netherlands here. We've got a question wich we hope you're willing to answer. Do you wash the fruit with sanitizer? And your hands all the time? And did you also sanitize the sugar water and the pan in wich it was made? Thank you. Best regards and all the luck, M&M
Washing fruit is fine. Yes I sanitize pans when I don't forget... lol... but the campden tablets will take care of the rest.
Bought a new bucket so I can try making wine, but the lid is so hard to get off /on is there a easier way to do that? Your videos look great I'm
excited to get started !
I'm excited for you too. Yeah the lids can be a pain I have the same problem with my 2 gallon bucket. I just find going around the bucket and lifting along the way works best for me. Can't wait to hear about your first batch. 👍👍♥️♥️🍷🍷
I absolutely love your videos!!!! I have made wine but I love your step by step process! I am learning everyday from you. I am in the process of making plum wine from my plum tree. The problem is I started it before discovering your videos. I did so many things wrong. I didn't dissolve the sugar, I mashed my plum before putting it in the mesh bag, and I squeezed the holding fruit bag many times. After racking the first time I had so much pulp in my 5 gallon carboy I could only use a 3 gallon carboy on my second rack and I still have some sediment in my 3 gallon carboy. Only about 10% of sediment compared to the 5 gallon batch. I did try to stay off the sediment the best I could with my racking cane. Question is....should I keep racking every 30 days and then put in bentonite after another racking down the road? Any of your expertise would help. Thanks for your time and sorry for the novel. I am going to make pineapple wine next, but I will do it your way.
Yes rack every 30 days max of 4 rackings. When you think almost clear add bentonite. You will love pinapple wine.. it's won awards..ua-cam.com/video/0Z0ZH03CP4E/v-deo.htmlsi=h_5iGqTL2VnJ7_H8
Do you have a 5gallon peach wine recipe? I really enjoy your videos. Keep it up
Thank you so much.. all my recipes are exactly the same that's what makes it easy i use this recipe for every fruit wine
Ingredients for 5 Gallon batch of finished Peach Wine
18 to 20 pounds fresh or frozen fruit
10 pounds of Sugar
6 Campden Tablets
4 Tsp Yeast Nutrient
3 Tsp Acid Blend
1.5 Tsp Wine Tannin
3 Tsp Pectic Enzyme
1 Package Wine Yeast
Optional Ingredients When Bottling Wine and Filtering (Video 2 will go into this)
Bentonite (Helps Filter particles out of wine for clarity
Potassium Sorbate (Used if Back-sweetening wine) Stabilizes wine when sweetening
5 Additional Campden Tablets when Bottling
Once you get the alcohol level to where you want it at the beginning process before adding the yeast..........When you back sweeten with dissolved sugar at the end before bottling does the alcohol content go lower. The more you sweeten your wine at the end the less alcohol content? So all your fruit wines are very dry until you back sweeten?
Yes this recipe will be very dry... backsweeten is the easiest way to get where you want. Using potassium sorbate will prevent fermentation when backsweeten
I have loved going over your videos! for these single gallon batches you're starting out with 2 gallon bucket and finishing with 1 gallon? kinda want to experiment with a few different yeast and wanted to just make gallon batches. also how long are your batches taking from start to bottling?
Thanks for watching John. Because i use real fruit you have to compensate when removing pulp. That's why i use 2 gallon bucket in hopes with atleast gallon or more left for carboy. Generally 3 to 4 months start to bottling. Thanks for watching the channel. New video coming next week. Carboy is bubbling away. 👍👍😁😁🍹🍹🍷🍷
So is there no magical water measurement? instead it’s just add until desired alcohol content?
That is correct. This recipe will give you correct fruit and sugar for a bolder wine. Adding water you are just trying ti get to alcohol level you like. Thanks for commenting👍👍😁😁🍷🍷
I have just begun the wine making art. I’ve followed your recipes and a question I have is , when I rack my wine for a second time and need more liquid to get the air out of the carboy do I use water as I don’t have any previous wine to add to it? Thanks
Welcome to the channel. Yes you can add water.. but for a 5 gallon batch do not add more than half gallon... my recipes
account for adding water by adding extra fruit in the beginning. You can also add juice of you want. I know people that have added marbles also to take up some headspace. Great question and Is a common problem until you get some wine stored up. Welcome to the hobby and much success👍👍😁😁🍷🍷
With using the new clarifier, not bentonite, when would you use this product in what racking stage. Love your intro music
I would suggest last racking. I'll be doing a video soon on the process. Stay tuned.. 😆
not to nitpick, but the ties are called Zip ties.
Have you ever added an essence? I'm making blackberry😀 wine and thought about adding some blackberry essence
If you are talking about an extract yes many times... but if you followed my recipe there is no need to add an extract of the same flavor. My recipes account for extra flavor with the addition of extra fruit.
Would you get more fruit flavor if you mashed the fruit a little in the bucket after putting it in the mesh bag?
You can but I'm usually just trying to break the skins and break up a little. Too much smashing is not good because it will be very hard to get fine particles out later. Great question👍👍
curious. after thinking about it, why bother putting yeast nutrient in when you do in the video when you dont want that wild yeast to thrive. Why not put it in when you add your preffered yeast after killing off the wild yeast? Just wondering
The campden tablets will eliminate the wild yeast very quickly. Yeast Nutrient will have time to dissolve will remain once add your other yeast. Great question. 👍👍
How much times did you rack this plum wine tho?
I usually do 1 to 3 rackings. Depends on the fruit breakdown and clarity.
You don't have to dissolve sugar, yeast will eat it solid 👍
That's not a good idea. Dissolving will make it work faster. But if it works for you continue. That's what the channel is about learning from each other and different techniques. 👍👍
Is this recipe for sweet or dry wine?
This will be dry. The sweeten is done before bottling which will be in next video. I find it best to sweeten wine before bottling. More control that way. This video will show how to backsweeten wine but will show that again in next video with the plum and pineapple wine.
ua-cam.com/video/1FF2EWq15WA/v-deo.html
👍👍😁😁🥂🥂
thats a zip tie by the way lol
Yup
I for one don't like new vids,I can't put them on TV
Why not