Making Kiwi Wine Complete
Вставка
- Опубліковано 16 січ 2025
- Describes the making of 1 gallon of kiwi wine
Ingredients
5 pounds of kiwi
4 cups sugar
1 gallon water
1 teaspoon bread yeast
1/4 lemon
During the first 3 days give your musk a good stir, and to break up the fruit cap that will form if you are not using straining bags. Rack into secondary after 5 - 7 days, and continue to rack every 8 - 12 weeks until clear. Degas, back sweeten, bottle let age for at least 12 months total frpm start to finish.
Next steps in the wine making process:
• Wine Making Process
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I'm glad you mentioned about the volume of the bags being used. As a newbie I tried using a 1 gallon wide mouth glass container and during fermentation I found out quickly that you need something larger if you want a full gallon of wine. I had a huge mess. I deserved it for not researching before starting. Thank you Sir for your content.
Awesome! Honestly, I panicked a little when I saw you adding the first yeast. 😂
Why ur videos so calming
A new DIY video! 🎉🎉🎉
Epics Thumbnails all over the place 🤣🤣🤣
This sounds like I may need to try this one. I recently tried a strawberry recipe you made and it's really good. I pasturized that with my sous vide setup and it seemed to work out well. I'm switching away from sulfates, I've got some friends who can't drink them.
Off topic but after watching several of your older videos( they’re all good!) I wanted to share another Utubers video on clearing your brew using eggshells that was quite interesting that you might enjoy. Just type in clearing wine with eggshells in utube search and his is the first video happy homestead or something like that.
Congratulations 🎉👏🎉👏
If a wine turns out to be a bit tart what would you do please?
ua-cam.com/video/gOF-VI_oFTk/v-deo.html
These days, I simply add sugar/honey and then pastuerize.
What do you think caused the increased ABV?
A LOT of sugar, and the Greek god Dionysus smiling down at me.
Do you consider fermenting just all of it in the primary fermentor and only isolating the liquid for secondary fermentation after few days?
No, for the sake of simplicity adding fruit/juices are not done in secondary.
I know you are ending the channel, but I was hoping you could answer one question...
When you age your wine in the one gallon carboys,jug, demijohn lol do you back sweeten then pasteurize and age for the year or do you age for a year in the gallon carboys then pasteurize and back sweeten?
I currently have 7 mead's I'm ageing and after one year I will back sweeten and pasteurize , and bottle. Or should I pasteurize, back sweeten then age for a year. ???
Either way works. Although experience has shown me that back sweeting and pasteurization, then aging will allow the honey solids to settle to the bottom of the carboy. Racking above that layer into bottles sediment free.
😍😍😍
17% on bread yeast?? IMPRESSIVE