Hello, do you let the wine after bottling in room temprature? Or do you put them into some colder place? (for those 2 weeks) I am afraid of explosion :D So I would put them into the cellar for longer time if it's possible.
First time brewer here: I just bottled sparkling rose, into regular wine bottles.... I filled 3/4 hoping it will work. I didn't realize bottle types mattered until during bottling process. Any advice on re-bottling in a couple days when I can have champagne bottles delivered?
Hey! Well unfortunately I think the only way to re bottle is to uncork them and carefully transfer them into the champagne bottles, If you have an open bottling bucket you can pour them all into that and then bottle from there. I don't think you are in any danger to keep them in their current bottles for a few day but as soon as you can get them over to champagne bottles its best so you don't have any exploding bottles!
Thanks! Easiest way I’ve found is to add frozen fruit to a sanitized mesh bag and add it to the fermenter. Give it a few days to ferment out and then bottle as instructed. Or you can always use a flavor extract if you find one you like
I want to make sparkling wine next summer out of wild pawpaw fruit, watermelon, wild mulberries and peaches. Made some of the best moonshine out of those four fruits combined.
We use the same yeast for our white wines but we let them go dry. So they are normally about 14-15% with a final gravity of below 1.000 when they are done. At that ABV do you need to add more yeast as well as the priming sugar to bottle condition? I'm afraid there won't be enough yeast left for the secondary fermentation.
a hydrometer. it checks the density of your liquid. it doesn't check sugar or alcohol. to calculate the actual ABV, you'll have to use the pre-ferment reading and the post-ferment reading along with a multiplication formula.
Hi Brusho, thanks for shearing the Video, and can i know , if the sugar is added before straining the wine or after, for the 2 fermentation to make the wine stronger?
I got a blueberry mixed berry wine going rn and bottling an aged 6 month blueberry wine. Once did a sparkling wine with local grown wine grapes Ontario
Yes, I've done this, as well as Grolsch beer bottles, with the integrated ceramic cap. I always store my freshly bottled product in a rubbermaid container with lid on in the basement for a few weeks, just in case of explosion! Although in 15+ years it's happened only once! (which is why I now store it in rubbermaid!)
Just wondering if the temperature stays the same, (20c) when you added the sugar and said to let it sit for a minimum of 2 weeks before bottling? Good video.
what should be the S.G. be in the wine for a 75cl champagne bottle prior to corking to make a homemade champagne. I usually prime a bottle with 2 teaspoons of sugar. But I had some wine left over from a gallon demi-john and I have put it in a champagne bottle the S.G. is 1000, is this to high and is it dangerous to bottle with that S.G. hope you can help. kind regards jimmy jones
Can you put in beer bottles , and can you add friut pulp to the apple juice and will this up the alcohol content . If beer bottles are no good could you use plastic coke ,? And to stop.pressure simply squeeze the bottle in to allow expansion ..one other thin what temp.is it best kept. Do you have to turn the bottles
Yeah that happens but it’s just part of bottle conditioning. Store it cold and upright and it will all sink to bottom and you can get mostly clear wine until the very end. Or look into “champagne dosage”
Hello, nice video!! I have 3 questions: Is absolutely necessary to use corn sugar for champagne flavor? Is a good idea to put tea, tannin or something to this homemade champagne? What do you think about semolina champagne, raw wheat wines and fruit champagne (like pineapple-elderflower) that claims to taste like fancy champagne? I’ll wait for your answer because I want to make this recipes because my last EC1118 is going to expire Cheers from 🇲🇽
@TheBruSho, I just finished working at a meadery and picked up a useful tip from the mead maker. If you want to freeze the neck of your bottles, just use rock salt and ice. Make sure to pre-chill the bottles first and only immerse about an inch of the neck into the ice, as breakage can easily happen. I'd love to see you demonstrate this process on your channel! I believe many home brewers could benefit from this technique to reduce yeast in their brews, especially since there aren’t many resources available for mead. Good luck with your channel, and thanks for all the great content! (ThankS for responding BTW!!))
a single 5-gram packet will cover the initial 5 gallons. 15 litres is less than 4 gallons, so you can use 4g and save the remainder in case you need it for security in second fermentation
Do you have any tartaric acid that develops at the bottom of the bottles as they age? I'd love to know because I want to make a sparkling wine this fall, and I want to avoid the tartaric acid deposits.
I can’t say that there’s tartaric acid since I didn’t add any, unless it’s already present in the grape juice. But when you bottle condition there will be yeast that settles out at the bottom of the bottle. But just pour carefully and dump that last bit to avoid yeasty pours.
@@TheBruSho I have only used fresh, unpasteurized juice I get from a winery here in NY. So maybe it does not occur with the juice you used. The tartaric acid crystals will develop after some time when its bottled unless you cold stabilize the batch. I learned that when I did my first ever wine batch, and since then I have cold stabilized every batch.
@@mikeleska ahh yes I know that is definitely true using grapes or fresh juice. But I haven’t noticed it with store bought juice. Thanks for the heads up though!
Ok so question. In theory. I have been obsessed with making dandelion wine. I I applied these same principles could I make my dandelion wine sparkling wine?
Have you ever done "debourrage" at home? Turning the bottle upside-down to have the yeast settle in the neck, freezing the neck and getting rid of the yeast plug.
Question, instead of doing 2 fermentations, couldn't you just do 1 fermentation in a sealed container and you would collect c02 at the same time as creating alcohol? Forgive my ignorance on this matter.
Yeah you could try that. You could call that pressure fermenting. But it won’t get you to full sparkling carbonation. Also would need to figure out how to package it without losing pressure, which if your bottling is near impossible
Hi and thanks for this video. I’ve been home brewing wine, mead and kombucha for about 9 months now (also beer from extracts). Would love to make sparkling wines and yours sounds easy and amazing. Just one question ... how much priming sugar (corn sugar) to add in secondary fermentation for the one gallon batch? Thanks
Depends on a few factors like temperature during fermentation and final gravity. I recommend checking out the priming sugar calculator I linked in the description, should help you out!
@@Sumankoley510 yeah you can it just doesn't dissolve as easily as dextrose/priming sugar. I would suggest making a simple syrup with the cane sugar first (and cool it down) before adding it.
No carbonation is a natural process of fermentation! If you wanted still wine you would need to degas it so all those bubbles go away. But if you want sparkling you just do what I did in this video to make it more bubbly. If you did nothing it might be slightly effervescent but not fully sparkling.
Before bottling I usually add preservatives(Metasulphite and sorbate) so that yeast dnt activate again or it isn't spoiled due to various reasons just incase. But here it's directly bottled with extra sugar. I M scared to do that.... I mean wine getting spoiled or yeast getting orveractivating... Please guide... thanks...
Adding stabilizers like that inhibit yeast activity and leave you with a still (not sparkling wine). By adding more sugar you are priming the yeast to ferment again in the bottle to force carbonate it and make it fizzy. This is common practice in champagne or other natural sparkling wines. The key is to not add too much sugar so it explodes, so always refer to a priming calculator. Also it shouldn’t spoil too quickly since there is alcohol present. But this is meant more to drink young and not store long term
to sweeten it with fermentable sugar, you may have to go through extra steps of pasteurizing, sweetening, carbonating, and then crashing fermentation before the yeast eats all the sugar. there are specific videos for a lot of situations and methods to do this.
It mostly creates ethanol, which is the prescribed treatment for excess methanol intake (by means of competitive inhibition.), so as long as you don’t separate the two e.g. by distillation there should not be any risk of toxicity
Homemade grape juice, like from home grown grapes? That would be great! Just take a gravity reading of the juice itself from the grapes. And then see if you need to add more sugar to raise the original gravity before fermenting.
As long as you use quality thick glass, make sure it’s done fermenting, and use a priming calculator you will be fine! I haven’t had any champagne bottles explode
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I don't see myself ever making sparkling wine, but I like your channel so much I'm here watching this and giving you my thumbs up. :)
Haha cheers to that, thanks for watching!
Awesome job! You have given me the courage to try it. Great video!
Nice. I did something similar but I made a standard Riesling and saved a couple litres and conditioned and put in swing top beer bottles
Thanks. I’ve been searching for a bubbly wine recipe.
Woow nice! ! Thanks for your video. My favorite wine
The Gatsby of home brew channels, 100% want more wine content
Haha thank you and for sure will plan some things out!
Second this!
loved to have a little backstory at the beginning of the video! also keep the wine content coming, its great!
cheers!
Thanks I’ll keep em coming then!
Yum! Cheers to the new year!! 🍾🍾🍾
Cheers! 🥂
Wow, some of the very best wine videos I've seen! Thank you
Thank you! I hope some day to get some grapes in hand and do a proper wine but juice wine works in the meantime!
Your videos are so enjoyable and educational! Happy Brew Year!
Thank you so much for watching!
Hello, do you let the wine after bottling in room temprature? Or do you put them into some colder place? (for those 2 weeks)
I am afraid of explosion :D So I would put them into the cellar for longer time if it's possible.
At room temperature, around 20°c I reckon
Will flip top bottles not work? Do they have to be champagne bottles?
Is the wine dry after doing the second fermentation? Can I add more sweetness to it and still get this result
Happy New Year. Great video.
Thank you Happy New Year to you!!
First time brewer here:
I just bottled sparkling rose, into regular wine bottles.... I filled 3/4 hoping it will work. I didn't realize bottle types mattered until during bottling process. Any advice on re-bottling in a couple days when I can have champagne bottles delivered?
Hey! Well unfortunately I think the only way to re bottle is to uncork them and carefully transfer them into the champagne bottles, If you have an open bottling bucket you can pour them all into that and then bottle from there. I don't think you are in any danger to keep them in their current bottles for a few day but as soon as you can get them over to champagne bottles its best so you don't have any exploding bottles!
Great tutorial, thank you for sharing this! Can you tell us how to give it a fruit flavor?
Thanks! Easiest way I’ve found is to add frozen fruit to a sanitized mesh bag and add it to the fermenter. Give it a few days to ferment out and then bottle as instructed. Or you can always use a flavor extract if you find one you like
Hello I have been trying make wine for so long I’m so happy I found this video. What would I do if I switch the flavor
Sure I mean you could sub a portion of the grape juice for any other fruit juice.
I want to make sparkling wine next summer out of wild pawpaw fruit, watermelon, wild mulberries and peaches. Made some of the best moonshine out of those four fruits combined.
Sounds delicious!
We use the same yeast for our white wines but we let them go dry. So they are normally about 14-15% with a final gravity of below 1.000 when they are done. At that ABV do you need to add more yeast as well as the priming sugar to bottle condition? I'm afraid there won't be enough yeast left for the secondary fermentation.
Awesome!
Thank you!! Happy New Year!
can you use beer bottles and caps ?
What is the instrument you used to check sugar/alcohol called? Thanks!
a hydrometer. it checks the density of your liquid. it doesn't check sugar or alcohol. to calculate the actual ABV, you'll have to use the pre-ferment reading and the post-ferment reading along with a multiplication formula.
Hi Brusho, thanks for shearing the Video, and can i know , if the sugar is added before straining the wine or after, for the 2 fermentation to make the wine stronger?
You would want to add more sugar before the primary fermentation if you want a stronger ABV
I got a blueberry mixed berry wine going rn and bottling an aged 6 month blueberry wine. Once did a sparkling wine with local grown wine grapes Ontario
That’s awesome I love making wine, will definitely be doing more and be making some with local grapes as well!
Great video, been toying with the idea of makng SW. Do you think I could reuse a sparkling wine bottle for this instead of a "champagne" bottle?
Yes, I've done this, as well as Grolsch beer bottles, with the integrated ceramic cap. I always store my freshly bottled product in a rubbermaid container with lid on in the basement for a few weeks, just in case of explosion! Although in 15+ years it's happened only once! (which is why I now store it in rubbermaid!)
Nice tuxedo! 🤵
Thank you sir! Gotta whip it out every once and awhile
Just wondering if the temperature stays the same, (20c) when you added the sugar and said to let it sit for a minimum of 2 weeks before bottling? Good video.
Thank you! And yeah I usually keep the temp the same for bottling conditioning, so about 20c is good!
what should be the S.G. be in the wine for a 75cl champagne
bottle prior to corking to make a homemade champagne.
I usually prime a bottle with 2 teaspoons of sugar.
But I had some wine left over from a gallon demi-john
and I have put it in a champagne bottle the S.G. is 1000,
is this to high and is it dangerous to bottle with that S.G.
hope you can help.
kind regards
jimmy jones
Can you put in beer bottles , and can you add friut pulp to the apple juice and will this up the alcohol content . If beer bottles are no good could you use plastic coke ,? And to stop.pressure simply squeeze the bottle in to allow expansion ..one other thin what temp.is it best kept. Do you have to turn the bottles
So I'm looking to caebonate a sweet mead. How could I do this? Is there a way to have the fermentation in the bottle without getting rid of all sugar?
I heard about crash cooling, but this wouldn't kill the yeast completely right?
Do you have any issue with yeast particulate in the bottles during the second fermentation?
Yeah that happens but it’s just part of bottle conditioning. Store it cold and upright and it will all sink to bottom and you can get mostly clear wine until the very end. Or look into “champagne dosage”
Hey, thank you for helping out with the recipe!
Also can you help to make Hard Seltzer from wine ?
Not sure I’ve ever had a wine hard seltzer? I guess you could water down the grape juice to lower the OG and give it a more seltzer like body
at 7.7% its kinda close alcohol wise?
hi! Love this video. I wanna try to make it myself. How much champagne yeast should I add?
and how much sugar after two weeks? Thanks
You’ll have to look up a yeast pitch calculator and a priming calculator to find specifics for your batch
Very good wine
Thank you!
Hello, nice video!!
I have 3 questions:
Is absolutely necessary to use corn sugar for champagne flavor?
Is a good idea to put tea, tannin or something to this homemade champagne?
What do you think about semolina champagne, raw wheat wines and fruit champagne (like pineapple-elderflower) that claims to taste like fancy champagne?
I’ll wait for your answer because I want to make this recipes because my last EC1118 is going to expire
Cheers from 🇲🇽
More wine videos please. Thanks.
Noted! I’d love to do more and really hone in the process
What if you want a really high abv but also want it to be sparkling with back-sweetening?
Then you want to get into stabilizing and kegging
can you carbonate in a keg for example so you don't have the sediment at the bottom
Absolutely! Kegging sparkling wine is also a quicker way to get carbonation
Can you store the bottles on their head to get rid of the yeast?
That's kind of how the pros do it. But they also use ice bath to freeze the yeast and eject it. Look up "champagne disgorge and dosage"
@@TheBruSho exactly. I was wondering why not do that? Just is it the extra work?
@@colinmcintyre1769 yeah just extra work and can be risky but I want to try it at some point.
@TheBruSho, I just finished working at a meadery and picked up a useful tip from the mead maker. If you want to freeze the neck of your bottles, just use rock salt and ice. Make sure to pre-chill the bottles first and only immerse about an inch of the neck into the ice, as breakage can easily happen.
I'd love to see you demonstrate this process on your channel! I believe many home brewers could benefit from this technique to reduce yeast in their brews, especially since there aren’t many resources available for mead. Good luck with your channel, and thanks for all the great content!
(ThankS for responding BTW!!))
I'm about to throw a bunch of white zin in a corney and make it sparkling wine! (actually I'm making a Mexican 75 cocktail in bulk for an NYE event)
That’s an easy way to do it though. If I had more keg space I would have sparkling wine on tap all day!
How many yeast packets would I need for 15 litres of homebrew?
a single 5-gram packet will cover the initial 5 gallons. 15 litres is less than 4 gallons, so you can use 4g and save the remainder in case you need it for security in second fermentation
Do you have any tartaric acid that develops at the bottom of the bottles as they age? I'd love to know because I want to make a sparkling wine this fall, and I want to avoid the tartaric acid deposits.
I can’t say that there’s tartaric acid since I didn’t add any, unless it’s already present in the grape juice. But when you bottle condition there will be yeast that settles out at the bottom of the bottle. But just pour carefully and dump that last bit to avoid yeasty pours.
@@TheBruSho I have only used fresh, unpasteurized juice I get from a winery here in NY. So maybe it does not occur with the juice you used. The tartaric acid crystals will develop after some time when its bottled unless you cold stabilize the batch. I learned that when I did my first ever wine batch, and since then I have cold stabilized every batch.
@@mikeleska ahh yes I know that is definitely true using grapes or fresh juice. But I haven’t noticed it with store bought juice. Thanks for the heads up though!
Do you think flip top bottles would hold the pressure behind this recipe?
They’re not ideal. Champagne usually has a pretty high pressure so thicker glass is needed. But in a pinch I think you could make flip top work
How much champagne yeast are we supposed to use?
Half a pack is probably fine. But you can always consult an online yeast pitch calculator to be sure
Ok so question. In theory. I have been obsessed with making dandelion wine. I I applied these same principles could I make my dandelion wine sparkling wine?
Yep you definitely can!
Have you ever done "debourrage" at home?
Turning the bottle upside-down to have the yeast settle in the neck, freezing the neck and getting rid of the yeast plug.
No but I want to! Maybe I’ll have to make a video on it
Nicee! Just one question.. if I want to make 2 gal, Do I need two packages of yeast?
Good question. I don’t think so, those dry yeast packets have a large yeast count. But I would confirm with a online yeast calculator before pitching!
1 package is good for up to 5 gallons ,it is writing on the package !
wow seems easy, i usually just use boxed wine and a sodastream
Yeah its not too hard at all to make wine this way, give it a try!
Question, instead of doing 2 fermentations, couldn't you just do 1 fermentation in a sealed container and you would collect c02 at the same time as creating alcohol? Forgive my ignorance on this matter.
Yeah you could try that. You could call that pressure fermenting. But it won’t get you to full sparkling carbonation. Also would need to figure out how to package it without losing pressure, which if your bottling is near impossible
nice
Thanks!
Hi and thanks for this video. I’ve been home brewing wine, mead and kombucha for about 9 months now (also beer from extracts). Would love to make sparkling wines and yours sounds easy and amazing. Just one question ... how much priming sugar (corn sugar) to add in secondary fermentation for the one gallon batch? Thanks
Depends on a few factors like temperature during fermentation and final gravity. I recommend checking out the priming sugar calculator I linked in the description, should help you out!
@@TheBruSho
Can I use crane sugar instead of priming sugar?
@@Sumankoley510 yeah you can it just doesn't dissolve as easily as dextrose/priming sugar. I would suggest making a simple syrup with the cane sugar first (and cool it down) before adding it.
@@TheBruSho
Thanks
Does it require to fill completely in bottle upto the neck so that no air space left?
@@Sumankoley510 just a tiny bit of airspace is needed. Like an inch or so. Using a bottling wand leaves behind the perfect amount every time
Im making homemade wine , its been a week fermenting so today i decided to pour some in a cup and its fizzy , its that a bad thing ?
No carbonation is a natural process of fermentation! If you wanted still wine you would need to degas it so all those bubbles go away. But if you want sparkling you just do what I did in this video to make it more bubbly. If you did nothing it might be slightly effervescent but not fully sparkling.
Before bottling I usually add preservatives(Metasulphite and sorbate) so that yeast dnt activate again or it isn't spoiled due to various reasons just incase.
But here it's directly bottled with extra sugar. I M scared to do that.... I mean wine getting spoiled or yeast getting orveractivating...
Please guide... thanks...
Adding stabilizers like that inhibit yeast activity and leave you with a still (not sparkling wine). By adding more sugar you are priming the yeast to ferment again in the bottle to force carbonate it and make it fizzy. This is common practice in champagne or other natural sparkling wines. The key is to not add too much sugar so it explodes, so always refer to a priming calculator. Also it shouldn’t spoil too quickly since there is alcohol present. But this is meant more to drink young and not store long term
HOW MUCH YEAST DID YOU PUT IN?
11g but as always consult a yeast pitch calculator for your recipe
Any tips to make sure it doesn't turn out bone dry but a hint of sweetness?
add sorbitol, or find a yeast that doesn't eat through all of the sugars.
to sweeten it with fermentable sugar, you may have to go through extra steps of pasteurizing, sweetening, carbonating, and then crashing fermentation before the yeast eats all the sugar. there are specific videos for a lot of situations and methods to do this.
👍🏾
How far exactly have you tried to push the limit of carbonation? :)
Hahah not too far that I have had exploding champagne bottles. Luckily they are pretty thick and can handle the pressure.
How to ensure it don't cause methanol toxicity?
It mostly creates ethanol, which is the prescribed treatment for excess methanol intake (by means of competitive inhibition.), so as long as you don’t separate the two e.g. by distillation there should not be any risk of toxicity
Viva Christo Rey
You can use plastic beer bottles
Making wine from red plums please
Ohh yum good idea!
what would be your advice if you wanted to make homemade grape juice? i worry that will add some extra sugar somewhere and i will fuck it up LOL
Homemade grape juice, like from home grown grapes? That would be great! Just take a gravity reading of the juice itself from the grapes. And then see if you need to add more sugar to raise the original gravity before fermenting.
I am guessing you did not disgorge. I'm wondering if that is just too much for a home-
winemaker lol
Ha no but I do know some home winemakers do it. I’ll probably attempt it someday
I just wonder if you ever get bottles exploding? That's always my fear 🙈
As long as you use quality thick glass, make sure it’s done fermenting, and use a priming calculator you will be fine! I haven’t had any champagne bottles explode
I do mine the same way the French do by storing upside down, look at my UA-cam.
Methode champenoise? Very cool!
why i see your sparkling wine not cleae
Love the history. 3 things all humans can relate Sex, Alcohol & music.
Lol what more do you need
LET'S RAGE WITH THIS STUFF!
Bout to pop bottles once I hit 1K subs!!
I thought brewing at was home was super illegal?
Nope! Maybe you’re thinking of home distilling which is illegal federally but home brewing has been legal since 1979
wait...so its NOT just wine and soda water?? lmaooo