My grandfather used to make wine from store bought juice just like this and it was delicious! His name was Grinkus, they don't name people that anymore lol
Just add juce, yeast and sugar at the sametime and shake well once add lid with venting let set for 30 days and poor not disturbing the bottom and enjoy.
14:06 Lol I'm a 20 year old trying to get a buzz brewing wine in his bedroom if I had vodka at my disposal I wouldn't be watching this video LMFAO great video though!
I opened a kosher bottle of grape juice, drank a bout a cup of it and put it back in fridge. 1 year later I opened it to make gummies and found it was now wine.
I didn’t have vodka or starsan so i used vanilla extract in my airlock lmao it’s 40% alcohol, so it kills the bacteria just as well and if it gets pulled into the wine it’ll get some more of that vanilla flavor
I don’t think they’ll be ready that soon. Don’t get me wrong, it’ll be drinkable, sure, but I’m guessing the fermentation will still be going at that point (so you’ll get gassy lol).
I ended up drinking a few glasses just 4 days into it. It was not very good🤣 but I had to see. I had no problems with gas or stomach aches. Now I know it works in a pinch, but I will definitely give it some more time👍
@@Granthaytasingh you can do this if wanna make something fast and cheap wine to get a buzz. I made some really quick. It tasted a bit better than MD 20/20, but I did it to get drunk
Yeah I get that but two earrings? Back in my day if you had your right ear pierced you were a girly boy. Straight guys only pierced the left ear. This is how it should be. Now thanks to the non straight propaganda young kids think it's o.k. to do it. Its not, never was, he just followed the propaganda because the non straight people don't want to be singled out - they think they are like the rest of us. Bless their little evil hearts. They want to yell from the rooftops how non straight they are and yet they don't want you to tell them they are different from you. LOL
I added 1 cup of white sugar to mine and brought the sugar gravity from 1.050 to 1.092. Which should give me an ABV of 12.08. I used 71B yeast because bread yeast may or may not get to the higher alcohol levels we look for. Other than that everything else sounds good. Oh, and I like your flag in the background. GO BLUE
I did that 1 gallon jug with blue Berrie's and had to it blow the bung out all over my kitchen ceiling that was 20 years ago I plan on repainting the ceiling one day lol
Great video and it gets me pumped to try it out this weekend. My thought was to set the jar in a 5 gallon pail without the lid as a safegaurd incase in foams over.
Let me know how it goes! I wouldn’t leave the lid off because you don’t want too much oxygen contact with your fermenting wine, especially near the end of the fermentation.
Do you happen to have an after video of this one? I'd like to see your initial reaction to the taste of the wine. I did this and mine didn't turn out good at all.
I haven't done this yet.. but I'd say it's not going to taste like store bought wine no matter what you do. The wine companies have the science down. Wine makers like to say silly things wine making is an art - I disagree. Wine making is science. It only looks like art when you don't understand the science.
second batch of apple juice was Amazing. First batch i don't want to talk about. I didn't know anything. Now i have 3 airlocks and looking for some glass jugs to ferm in. 2.5 bottles of concord grape juice and one of Cran Cherry. Can't wait. Apple wine is gone all ready.
Very cool. The only thing that I didn't like was the type of yeast you are using. I recommend either EC1118 wine yeast which is cheap or better than that, Redstar D.A.D.Y Distillers Active Dry Yeast and Fermax Yeast Nutrient. Also, if you don't have a fermenter, the carboy bung DOES fit the juice bottle.
Excellent video and thank you I am almost 73 and couldn’t remember how much yeast and sugar to use. I’m going to look for some grape juice and get on it. How long do you leave it in the closet for?
Not a bad idea at all! Experiment and see what you like. Honey has less nutrients, so you’ll want to add a teaspoon of Fermaid O powder right at the start when you throw everything together.
Hey, can I let this age? And I'm trying to find the yeast you used, what words does the packaging have? Please let me know. This video is really helpful.
I've always been told that Concord grape wine is meant to be drunk young, and that's been my experience. It tastes delicious while young, and then takes on a distinct, more bitter taste over time. I just used the bread yeast brand I had available. I would use an actual wine yeast next time, and you can get those online or at a home-brewing store.
Where can I get the 1 1/2 gallon jug your using? Started my first two wines yesterday. (1/2 gal of grape and 1/2 gal of Pomegranate Plum) Today I looked to see if it was fermenting and making sure gas was escaping my loose caps. I have a couple questions. #1 I have heard some say they store it in house. I have mine in my closet as it holds at 74 deg pretty much all the time. Today the closet is pretty strong with odor. I am afraid this is going to get into my clothes but anywhere I put it in the house it is going to put off the odor. What do you do about that if anything? #2 I was wondering if you ever worry about red wines in clear bottles? #3 If I use used wine bottles can I reuse the cap or do I order new caps? If yes how do I know what cap to get? Thank you
You can buy them from the Northern Brewer website: www.northernbrewer.com/products/little-big-mouth-bubbler?variant=30232174723116&gclid=Cj0KCQjw0emHBhC1ARIsAL1QGNc0Yl1hnkDyfii0fr0TDDkaYznpzXPp8lcXpm8Ba5W6Qfo8sL5OypoaAhxwEALw_wc 1. I’ve actually had fermentation odors get into my clothes, so I feel you there. You can store it in a cupboard, or in the garage if it doesn’t get too hot! You can even store it under a desk, where it’s out of direct sunlight. 2. I do. Dark bottles will keep out more light and increase the shelf life of your wine, but if you store your bottles in a basement or out of light, they’ll still store well for many years. 3. If you mean crown caps, I don’t know if those are reusable. I’ve heard that you can reuse corks, but I’ve never done it. New corks of various sizes are cheaply available on Amazon.
Hi Ivan! Let it ferment as long as it can. As long as you see bubbles coming up the side of the carboy or pushing through the airlock, don’t touch it. Generally, it should take about three weeks, give or take.
@@jaredlaubach3582 You absolutely can! I will be posting the updated and final video on this fermentation soon! I ended up starting so many others haha!
I've been debating on making a Concord Grape Wine as I grew up as a kid loving that stuff and wonder how it would compare to a Merlot or would it be extremely different in flavor?
It would not taste similar to a Merlot. Merlot for me is smoother and fuller-bodied. But a dry Concord wine is really quite nice, something I appreciate for its own sake.
Honestly I don’t know anything about non-alcohol sanitizers! I just know that StarSan is used by pretty much everyone in the homebrew world, so if you can get some, it’s best to just go with what works!
Don't really know much about the precise/chemical differences between the two, but my intuition is that organic grape juice would make a better wine than non-organic.
Oh for sure - if you have the equipment already, then the cost of a gallon of wine will be the cost of a gallon of grape juice plus that of yeast - so, maybe $5.00, $10 at the most?
You can do that but the airlock makes the whole thing so much easier - just leave it and it’ll do it’s thing without you having to constantly mess with it.
AFTER ADDING YEST AND SUGARS AND LETTING IT SIT FOR SAY 14 DAYS HOW DO YOU MEUSURE THE ALCAHAUL % ... like in a store they say whisky is 45 % Alcahaul... how do you knwo how mutch percentage your alchahaul is ?
You could ferment in a 5-gallon carboy, but I wouldn't bottle it after a month. For one thing, you wouldn't know for sure that the fermentation was over, and bottling an active fermentation risks those bottles exploding - a bad outcome! Secondly, the wine wouldn't have clarified in a month's time. It would still be hazy. I, at any rate, like to wait until my wines have fallen crystal clear before I bottle them.
Typically with fruit wine (or mead), fermentations reach their peak after a year of aging (or more). When it comes to concord grape wine, however, I love it most when its young. So you can drink this as soon as its done fermenting (about a month after you toss in the yeast). For me, I like to let it clarify and become crystal clear, which takes another month. But as far as taste it concerned, you can drink it right away!
@@letswineaboutit Thanks a alot, that was very useful very much.. God bless you and God bless the United States ❤️.. The greatest country in the world no doubt.. I hope you get thro these difficult times.. You have my prayers ❤️🙏
@@Grandpa_RLP I rack into another jug. Part two where I explain what to do after fermentation is linked in the description if you want to check it out!
I honestly don’t recommend any substitutes. I would just put in the few dollars on Amazon and get a few airlocks with bungs. The investment will pay off.
The colder the temperature, the slower the fermentation will progress. The hotter, the faster it will go. However, make it too hot and the yeast get stressed and produce all sorts of nasty byproducts. 70 is the ideal sweet spot between too slow and too fast.
I saw one video that made this same wine but with a teaspoon of yeast. Does that matter? When you put it in your closet does it get light when you go in there daily or is it out of the light even when you turn the light on?
It doesn’t matter too much! The fermentation will start quicker if you do a whole teaspoon, but that’s about it. You can turn bring your fermenting wine into the light to look at it for sure! Just make sure it’s stored in the dark once you set it aside.
I don’t have personal experience to draw from, but I’ve read of other people who’ve posted about the issue and white particulates at the top of a fermenter are often just bits of yeast cake that appear, often when the krausen subsides. My guess is that as long as the wine doesn’t taste sour, and the white stuff doesn’t start to turn brown, blue, and black (suggesting mold), you’re wine is a’okay! Taste it and see.
@@letswineaboutit i cleaned it out and sterilized it just in case before it got to bad but im happy to hear nothing serious from the smell of the wine everything seems to be going fine. thank you for a fast response will update when done.
As long as it takes! Typically, two weeks to a month. Go until you take two consecutive gravity readings a week or so apart and the reading doesn’t change.
My grandfather used to make wine from store bought juice just like this and it was delicious! His name was Grinkus, they don't name people that anymore lol
Wow watched a lot of videos to try and get myself started on a simple wine and yours by far has helped the most. Keep it up!
Yay! I’m so glad to hear that! Let me know if you have any questions.
Everyone at the party: damn this wine is so good!
Me drinking grape juice in the corner: yeah I know right...
Haha it do be like that
Yeah ok, you are just watching and looking for Her. You Bad Boy.🤣
This was really great! Just moved to California and harvested some grapes, so great timing! 🍇🍇👌🏼
That’s awesome! Let us know how it goes!
want to let you know you did a fine video on this for such a young person keep it up
I appreciate that very much! I will keep it up!
Just add juce, yeast and sugar at the sametime and shake well once add lid with venting let set for 30 days and poor not disturbing the bottom and enjoy.
How much of each ingredient
Add more yeast and it will be done in 24 hours
@@HealthDiets The 30 day is wrong, it's 14 to15 day's.
😂😂@@HealthDiets
14:06 Lol I'm a 20 year old trying to get a buzz brewing wine in his bedroom if I had vodka at my disposal I wouldn't be watching this video LMFAO great video though!
Should watch the make your own vidka video
A year later - did you ever get your buzz? LOL
after watching your video is a game change. best explanation to date for me. using bread yeast genius!
I recommend putting a baking pan under your carboy. If you get a very active yeast or accidentally overfill it you’re covered.
You can put your bottle of wine in an igloo cooler however I'm trying to turn my wine into vinegar
I opened a kosher bottle of grape juice, drank a bout a cup of it and put it back in fridge.
1 year later I opened it to make gummies and found it was now wine.
mot possible in america it needs yeast or its just fermented grape juice with no alcohol
I didn’t have vodka or starsan so i used vanilla extract in my airlock lmao it’s 40% alcohol, so it kills the bacteria just as well and if it gets pulled into the wine it’ll get some more of that vanilla flavor
Let me know how it works out!!
You are an excellent teacher. Thank you for posting this.
this was super informative about wine making in general, thanks :)
Any time! :)
I started a couple bottles on the 27th, gonna test one on the 4th and see if it’s drinkable that early. Wish me luck🤣
I don’t think they’ll be ready that soon. Don’t get me wrong, it’ll be drinkable, sure, but I’m guessing the fermentation will still be going at that point (so you’ll get gassy lol).
I ended up drinking a few glasses just 4 days into it. It was not very good🤣 but I had to see. I had no problems with gas or stomach aches. Now I know it works in a pinch, but I will definitely give it some more time👍
Haha good deal!
@@Granthaytasingh you can do this if wanna make something fast and cheap wine to get a buzz. I made some really quick. It tasted a bit better than MD 20/20, but I did it to get drunk
easily the best video on this subject, thank you so much
Thank you 🙏
Does anyone else see a young pauly shore? Just curious.
Thank you for the vid. Looking forward to more.
Yeah I get that but two earrings? Back in my day if you had your right ear pierced you were a girly boy. Straight guys only pierced the left ear. This is how it should be. Now thanks to the non straight propaganda young kids think it's o.k. to do it. Its not, never was, he just followed the propaganda because the non straight people don't want to be singled out - they think they are like the rest of us. Bless their little evil hearts. They want to yell from the rooftops how non straight they are and yet they don't want you to tell them they are different from you. LOL
Looking moist. Keep up the great work
Haha thank you sir!
Good job. You articulate very well.
Simple old Italian table wine, Love it!
Will it work using honey instead of sugar?
I made a pyment like this. It’s by far my favorite mead to date.
I have yet to make a pyment but that’s definitely on the list!
You probably helped a lot of young teens brew their own alcohol 😂
They were going to get booze anyways
If they’re here… there’s already an issue.
Me who’s 18, just looking😊
That was great , really to the point & informative , thanks . Now i'm off to buy some , juice , sugar & yeast . BRILLIANT .
Very informative! Thank you for making this!
How long do you ferment before testing??
I added 1 cup of white sugar to mine and brought the sugar gravity from 1.050 to 1.092. Which should give me an ABV of 12.08. I used 71B yeast because bread yeast may or may not get to the higher alcohol levels we look for. Other than that everything else sounds good. Oh, and I like your flag in the background. GO BLUE
I did that 1 gallon jug with blue Berrie's and had to it blow the bung out all over my kitchen ceiling that was 20 years ago
I plan on repainting the ceiling one day lol
Haha that has been known to happen!
Great video and it gets me pumped to try it out this weekend.
My thought was to set the jar in a 5 gallon pail without the lid as a safegaurd incase in foams over.
Let me know how it goes! I wouldn’t leave the lid off because you don’t want too much oxygen contact with your fermenting wine, especially near the end of the fermentation.
Not to mention the risk of contamination 😐
If its contaminated you ll still have Apple Cider Vinegar.
Do you happen to have an after video of this one? I'd like to see your initial reaction to the taste of the wine. I did this and mine didn't turn out good at all.
Yes I do! It’s “Wine from Grape Juice (Part 2)”
I haven't done this yet.. but I'd say it's not going to taste like store bought wine no matter what you do. The wine companies have the science down. Wine makers like to say silly things wine making is an art - I disagree. Wine making is science. It only looks like art when you don't understand the science.
second batch of apple juice was Amazing. First batch i don't want to talk about. I didn't know anything. Now i have 3 airlocks and looking for some glass jugs to ferm in. 2.5 bottles of concord grape juice and one of Cran Cherry. Can't wait. Apple wine is gone all ready.
It's a hobby/passion that quickly takes hold, especially when your wines actually start turning out tasty!
Well explained. Thank you!
Rinse with vinegar
how long do you ferment for? cheers
Can you use expired juice?
This going to be my next home brewing attempt I think. Will have to see what the best local juices will be (Brisbane, Australia)
Let me know if you have any questions!
Has anyone tried this using actual granulated fructose that you can buy instead of table sugar?
Great video watched both. Vey informative....
how long does it take to become strong enough to drink? one, two weeks?
When the fermentation bubbles stop it's done all it can ever do. (unless you add more yeast and sugar)
And it is done fermenting when?
When you can see no more bubbles at the liquid line it's done fermenting.
If you have a local Brewer supply they can almost always sell a bit cheaper than online. I pay 6.99 for 1 gallon Carboys.
I'm definitely doing this. Though I'll probably just stick to using titos to make my juice alcoholic this looks fun
Very cool. The only thing that I didn't like was the type of yeast you are using. I recommend either EC1118 wine yeast which is cheap or better than that, Redstar D.A.D.Y Distillers Active Dry Yeast and Fermax Yeast Nutrient. Also, if you don't have a fermenter, the carboy bung DOES fit the juice bottle.
Totally agree with you! I’ve since stopped using bread yeast.
@@letswineaboutit I've got a batch of cranberry brandy going right now. 😁
Need the results my guy
can i use vanilla extract
Yep! Just be careful not to overdo it.
. Why not show the tasting of the final product ?
what do you do with the wine after its fermented and how do you know if its done fermenting? how do you transition it from the bottle to a cup
Check out my “part two” video to this one for the answers to all those questions!
How long do let it sit before it becomes wine?
How long do you keep it in the closet?
Like your style
Thank you!
Excellent video and thank you I am almost 73 and couldn’t remember how much yeast and sugar to use. I’m going to look for some grape juice and get on it. How long do you leave it in the closet for?
I wouldn’t touch it for two months. Then come back and watch part two to this video :)
How about using “sugar in the raw” toget away from the white sugar?
That would work just fine!
How long do u have to let it sit.
would you recommend replacing sugar or half of the sugar with maple syrup or honey? or is that a bad idea? thanks!
Not a bad idea at all! Experiment and see what you like. Honey has less nutrients, so you’ll want to add a teaspoon of Fermaid O powder right at the start when you throw everything together.
You can try it. I did this with brown sugar. It taste a bit better and sweeter in my opinion. You can always try it
Where did you purchase the 1 1/2 gallon fermenter?
I should have included a link in the video description, my mistake! Here’s the link: www.northernbrewer.com/products/little-big-mouth-bubbler
how long do you wait before you can drink it?
Hey, can I let this age? And I'm trying to find the yeast you used, what words does the packaging have? Please let me know. This video is really helpful.
I've always been told that Concord grape wine is meant to be drunk young, and that's been my experience. It tastes delicious while young, and then takes on a distinct, more bitter taste over time. I just used the bread yeast brand I had available. I would use an actual wine yeast next time, and you can get those online or at a home-brewing store.
Where can I get the 1 1/2 gallon jug your using? Started my first two wines yesterday. (1/2 gal of grape and 1/2 gal of Pomegranate Plum) Today I looked to see if it was fermenting and making sure gas was escaping my loose caps. I have a couple questions. #1 I have heard some say they store it in house. I have mine in my closet as it holds at 74 deg pretty much all the time. Today the closet is pretty strong with odor. I am afraid this is going to get into my clothes but anywhere I put it in the house it is going to put off the odor. What do you do about that if anything? #2 I was wondering if you ever worry about red wines in clear bottles? #3 If I use used wine bottles can I reuse the cap or do I order new caps? If yes how do I know what cap to get? Thank you
You can buy them from the Northern Brewer website:
www.northernbrewer.com/products/little-big-mouth-bubbler?variant=30232174723116&gclid=Cj0KCQjw0emHBhC1ARIsAL1QGNc0Yl1hnkDyfii0fr0TDDkaYznpzXPp8lcXpm8Ba5W6Qfo8sL5OypoaAhxwEALw_wc
1. I’ve actually had fermentation odors get into my clothes, so I feel you there. You can store it in a cupboard, or in the garage if it doesn’t get too hot! You can even store it under a desk, where it’s out of direct sunlight.
2. I do. Dark bottles will keep out more light and increase the shelf life of your wine, but if you store your bottles in a basement or out of light, they’ll still store well for many years.
3. If you mean crown caps, I don’t know if those are reusable. I’ve heard that you can reuse corks, but I’ve never done it. New corks of various sizes are cheaply available on Amazon.
can i make it in the original bottle?
You can! Check out my “how to make hard cider” where I make it in the original bottle.
@@letswineaboutit awesome I'll check it out
OMG! You never mentioned how long to ferment it for!? ... any suggestions?
Hi Ivan! Let it ferment as long as it can. As long as you see bubbles coming up the side of the carboy or pushing through the airlock, don’t touch it. Generally, it should take about three weeks, give or take.
@@letswineaboutit what do you do after that? Just open, strain and drink?
@@jaredlaubach3582 You absolutely can! I will be posting the updated and final video on this fermentation soon! I ended up starting so many others haha!
I'm predicting michigan plays state at the rose bowl
I've been debating on making a Concord Grape Wine as I grew up as a kid loving that stuff and wonder how it would compare to a Merlot or would it be extremely different in flavor?
It would not taste similar to a Merlot. Merlot for me is smoother and fuller-bodied. But a dry Concord wine is really quite nice, something I appreciate for its own sake.
@@letswineaboutit I will eventually have to give it a shot but will use wine yeast.
@@BitterRealityBrewing That's what I would do!
When sanitizing could I use a non-alcohol sanitizer to clean everything
Honestly I don’t know anything about non-alcohol sanitizers! I just know that StarSan is used by pretty much everyone in the homebrew world, so if you can get some, it’s best to just go with what works!
So is there anything I have to do after this? How will I know when it is done? How many days?🤷♀️
Check out part two! I answer all those questions :)
What about organic grape juice? What your opinion on that?
Don't really know much about the precise/chemical differences between the two, but my intuition is that organic grape juice would make a better wine than non-organic.
Is this a cost effective way of getting a gallon of wine(If you have the equipment already) as opposed to buying it off the shelf?
Oh for sure - if you have the equipment already, then the cost of a gallon of wine will be the cost of a gallon of grape juice plus that of yeast - so, maybe $5.00, $10 at the most?
Can I just boil my equipment to sanitize in a large kettle/pot?
I don't know. I would be worried about boiling plastic.
GO BLUE!
thank you for the video, I'm planning to make around 3.5 gallons, should I increase the yeast amount or just the sugar?
I’m not sure what his weight was but it’s typically 2.5 grams for less then 3 gallons and 5 grams for up to 6 gallons.
I agree with Bob! For 3.5 gallons, just toss in a whole packet of yeast if you're working with a 5-gram packet.
How long to let it set before its done? I want to try this. I am new to this idea
Check out my part two to this video where I go all over that!
Do I need to be quite so concerned about sanitation if the goes derectly into a distiller?
I have absolutely no idea. I know nothing about distillation!
Does it help my blood does it give blood
What about the 3 gallon jug an Ballon on top to burp it
You can do that but the airlock makes the whole thing so much easier - just leave it and it’ll do it’s thing without you having to constantly mess with it.
How long will this last? I have some from last year is it still good?
Oh yeah you should be good. I'm not sure the total shelf life on homebrew, but I think two years is a good rule of thumb.
How many days do you allow the wine to sit?
About three weeks! But see part two to this video!
What about buying a fish air pump and dedicating that to oxygenate the grape juice instead of shaking it?
You could try it out! I don’t worry to much about oxygenating the must these days.
How long til it should start bubbling?
Within 3-72 hours! In my experience, 90% of brews start up within the first 24 hours.
AFTER ADDING YEST AND SUGARS AND LETTING IT SIT FOR SAY 14 DAYS HOW DO YOU MEUSURE THE ALCAHAUL % ... like in a store they say whisky is 45 % Alcahaul... how do you knwo how mutch percentage your alchahaul is ?
See Part 2 video.
How long does it take? and when do you know it is done?
You’re looking at around six weeks before you move onto the second stage. Check out my part two video to this one where I go over all those details.
Could I ferment this 1.5gallons in a 5 gallon carboy? And just bottle it after a month?
You could ferment in a 5-gallon carboy, but I wouldn't bottle it after a month. For one thing, you wouldn't know for sure that the fermentation was over, and bottling an active fermentation risks those bottles exploding - a bad outcome! Secondly, the wine wouldn't have clarified in a month's time. It would still be hazy. I, at any rate, like to wait until my wines have fallen crystal clear before I bottle them.
Approximately how long does this take to turn into wine, then?
Depends, usually 2-4 weeks. Check out part two to this video for more info.
Heyy mate great video
Thank you!
How long do you leave it to ferment?
It usually only takes about two weeks. But check out the part two video to this one for more info.
I follow you but my juice wine turn to brown color after 13 days.
Did it stay brown?
If the juice has no sugar in it how much should I add?
If it has no sugar at all, add two pounds!
when i grow up i will make one grape juice wine
im going to subcribe
Any benefits for the gut?
Yes! Studies have found that red wine’s polyphenols and prebiotics increase healthy gut bacteria (www.medicalnewstoday.com/articles/265635#gut).
How long do you let it sit
About a month! Check out my part two video for more info!
What kind of sanitizer would you recommend putting in the airlock?
StarSan Sanitizer :)
How long do you wait
Check out part two to this video where I go over that question!
Hey bro nice vid, what's the absolute min on how long to leave it before ready to drink?
Typically with fruit wine (or mead), fermentations reach their peak after a year of aging (or more). When it comes to concord grape wine, however, I love it most when its young. So you can drink this as soon as its done fermenting (about a month after you toss in the yeast). For me, I like to let it clarify and become crystal clear, which takes another month. But as far as taste it concerned, you can drink it right away!
@@letswineaboutit Thanks a alot, that was very useful very much.. God bless you and God bless the United States ❤️.. The greatest country in the world no doubt.. I hope you get thro these difficult times.. You have my prayers ❤️🙏
@@letswineaboutit Do you rack it into another jug for it to clarify or do you bottle and put in frig for clarifying?
@@Grandpa_RLP I rack into another jug. Part two where I explain what to do after fermentation is linked in the description if you want to check it out!
@@letswineaboutit Thanks
What i can do if i don't have an airlock ?
I honestly don’t recommend any substitutes. I would just put in the few dollars on Amazon and get a few airlocks with bungs. The investment will pay off.
Great video, but MSU all the way 😉.
I know this like a year old. What was the math you did to figure out how much sugar you need?
What is the best temp for making wine? I know dark, my finish basement stays around 60 degrees and my garage is around 70 and up.
Around 70 but anything between 65 and 75 works!
The colder the temperature, the slower the fermentation will progress. The hotter, the faster it will go. However, make it too hot and the yeast get stressed and produce all sorts of nasty byproducts. 70 is the ideal sweet spot between too slow and too fast.
I saw one video that made this same wine but with a teaspoon of yeast. Does that matter? When you put it in your closet does it get light when you go in there daily or is it out of the light even when you turn the light on?
It doesn’t matter too much! The fermentation will start quicker if you do a whole teaspoon, but that’s about it. You can turn bring your fermenting wine into the light to look at it for sure! Just make sure it’s stored in the dark once you set it aside.
@@letswineaboutit Thank you.
How long do you let it sit?
It usually takes about two to three weeks for the primary stage to finish - check out part two to this video for lots more information.
@@letswineaboutit thank you so much for the info
I have white residue building up at the top of my bottle what does this mean? What do I do? Will this hurt the wine? Do I have to throw it away?
In the top of the bottle or the top of the fermenter?
@@letswineaboutit i guess the fermenting bottle
I don’t have personal experience to draw from, but I’ve read of other people who’ve posted about the issue and white particulates at the top of a fermenter are often just bits of yeast cake that appear, often when the krausen subsides. My guess is that as long as the wine doesn’t taste sour, and the white stuff doesn’t start to turn brown, blue, and black (suggesting mold), you’re wine is a’okay! Taste it and see.
@@letswineaboutit i cleaned it out and sterilized it just in case before it got to bad but im happy to hear nothing serious from the smell of the wine everything seems to be going fine. thank you for a fast response will update when done.
umm for how many days?
As long as it takes! Typically, two weeks to a month. Go until you take two consecutive gravity readings a week or so apart and the reading doesn’t change.
Will it get me drunk tho
If you drink enough.