Haven't tried this recipe yet but just wanted to let you know that I got started in this hobby all because of you and this channel; I even followed your links to buy my supplies. So far, the Pineapple wine is the absolute favorite with family and friends. Cheers!
Thanks so much for shout out. Yes pineapple is amazing with banana close 2nd. Thanks for supporting our channel and using our links.. helps keep us going. 👍👍🍷🍷❤️❤️🍍🍍🍌🍌
I just finished up my first rounds of wine! Following your guides I was able to bottle up 5 bottles of black cherry, and 5 bottles of blueberry. I didn't have to use the bentonite because after 2 rackings it was so clear! The black cherry came out sweet and tart after adding the sugar, and the blueberry is a sweet blueberry taste. My mother actually went through half the bottle of the black cherry in one night! Thank you for your guides. I plan to try and make a 5 gallon strawberry next, and maybe another gallon in peach or mango....or peach mango!! The possibilities are endless!
Great video as usual. you have helped me a lot over the past year. i have moved away from fruit and have been using fruit wine base, its less messy than real fruit. I am however going to try your watermelon strawberry wine. how much back sweetening do you normally do. i have been using 5.25 cups per 5 gal.
I generally never test it again because will not change abv since using stabilizer. But I like where you are going with that for more consistency in different batches. 👍👍
@@HowToDoneRight How many times do you need to rack it? Does that racking number change depending on the batch or is it universally done so many times?
Hey just wanted to let you know that I went with the cherries and put a little more than 4lbs a gallon, the OG was 1.100, im on day 3 after pitch and it's going wild. This is the third batch of wine I've ever made and it smells and looks absolutely amazing. Thanks for your help.
@@HowToDoneRight they have a watermelon festival coming up in august where I live and I'm planning on using yellow watermelon to make a batch of wine and they will be seeded, can I leave the seeds in?
I’m sorry that young people are poisoning themselves to get drunk. I started home brewing at 18-19 (53 now). Honestly, I found that home brewing is one of the ways to keep people from drinking dangerous stuff. The other step is teaching them that getting drunk is not the solution to their problem(s) but that’s an entirely different story. You can find plenty of good recipes on this channel. It’s easy to substitute other fruit and if there is no way to get wine yeast, remember that baker’s yeast is an option. It won’t be the same but it will produce a wine. Perhaps you can teach a few people? Even without a hydrometer. If you have one and if you’ve tested the recipe, you know how much sugar to add…
I have made 2 batches of watermelon wine ,one with straw berry which looks great, the other just watermelon this one after adding Bentonite turned a greenish gray. After a week of stirring then just settling for a week still greenish( smells fine) I added liquor Klear per directions .Its now been 4 days and no color change. these steps were also taken with the Watermelon strawberry. any thoughts on the color?
It's hard to say the difference between the 2. Sometimes happens when racked too early. Just let it settle out for 30 to 45 days. Make sure topped off properly and sealed.
I just found your channel. I was looking at your videos for hard cider/wine making with fresh apple cider. I saw your apple video but have a few questions. My two apple trees are packed full this year. I have a press and make cider when we have a good year. I have all the tools needed. I have been collecting glass for several years.I did make hard cider with brown sugar and back sweetened with apple juice one year that was a drunken fest. So my questions. What is the difference between wine/cider? Is one kind of yeast better than the other? I may not have enough bottles to cork so how long can the wine/cider stay in a carboy with a airlock? I have several. Any help or point to a video i missed would be appreciated.
Welcome to the channel. There is no difference from a wine and cider other than abv. Ciders are 8. 5 abv or less and wines can be much higher. I always use red star champagne yeast linked in the description because it has never failed me. And can get high abv if you want. That's the main difference in yeast is tolerance and how high adv can get. Temperature too some can handle highher temps in fermentation. There are subtle taste difference too personal preference. Welcome to the hobby. 👍 👍👍
In the first video you put 3 campden tablets at the beginning, and this video you put 4 campden tablets before bottling. Do you always need to add 4 extra ones before bottling? Or are the 4 extra ones only because you're backsweetening the wine?
In the beginning they are used to kill wild yeast and bacteria issues in fruit.. before Bottling is kill anything in wine that may have happened in fermentation. Like a bug getting into wine. So yes always do twice.
I just finished primary fermentation on my strawberry wine and it kind of stinks. I’m hoping aging will eliminate that. Have you had experience with that?
hi i'm currently in what is hopefully the final racking of my watermelon wine. it's taking far longer than other wines to clear up. been about a month, and i still cant see through it. but it was even less clear the day i racked it. so while progressing slowly it's still progressing. the other wines cleared up in less than a month(i let them sit the whole month anyway, just o make sure). should i let it sit there some more like that or should i rack it with bentonite again?
I have a batch not clearing either. Happens sometimes. I'd let it sit another month as long as you have a good seal on carboy will be fine. Can't rush winemaking. 👍👍
I know this isn’t about the wine you’re making here but I didn’t find where I could ask another question. I was wondering if you would make a video on making scuppernong wine? I’m interested in making some but would like to follow how you make it.
No. It would replace Campden tablets. But I never pasteurize because that destroys several wine qualities you try and preserve. To me just not good practice
Question for you: I tried a 5 gallon batch of strawberry, based off your recipe, and was extra careful about sanitation. Well I did my primary fermentation, it smelled and tasted good. Then I went to secondary, and it was taking a very long time to finish bubbling. It finally stopped, then I found out it had gone bad. If I leave it in secondary fermentation for too long before adding the campden tablets and potassium sorbate, does that cause it to go bad? I'm talking like 3 weeks
Wine in the secondary should never go bad as long as you limit headspace and have a good seal with airlock. Did you remove all fruit pulp going to secondary? I have left wine in secondary for 60 days before no issues... i had friend that kept wine in secondary for 1 year no issues.. when you so go bad did it smell like wrotten eggs? That's normal and will go away with rackings.
@HowToDoneRight it did have a small amount of pulp left. It smelled rotten, and I almost threw up when I tasted it. I dumped the whole thing out and didn't even think about reracking it
@@HowToDoneRight I also had a little trouble with the seal. I was using the northern brewing company carboy with the bung they come with, and no matter what I did, it kept popping up. I ended up putting a ton of electrical tape on it. I've since bought some better bungs
Yes mentioned that many times on this channel. But you Have to get good quality and dye free marbles and they can be hard to find. And you need alot of them. Thanks for sharing. 👍
@@HowToDoneRight you have have different channels like a Fruit wine channel, a wine kits channel, a newbie channel etc. You can set up your trusted people as moderators to make sure everyone follows the rules keeps it friendly etc.
We now have a store for everything you see in our videos for supplies. www.amazon.com/shop/howtodoneright
Haven't tried this recipe yet but just wanted to let you know that I got started in this hobby all because of you and this channel; I even followed your links to buy my supplies. So far, the Pineapple wine is the absolute favorite with family and friends. Cheers!
Thanks so much for shout out. Yes pineapple is amazing with banana close 2nd. Thanks for supporting our channel and using our links.. helps keep us going. 👍👍🍷🍷❤️❤️🍍🍍🍌🍌
I just finished up my first rounds of wine! Following your guides I was able to bottle up 5 bottles of black cherry, and 5 bottles of blueberry. I didn't have to use the bentonite because after 2 rackings it was so clear! The black cherry came out sweet and tart after adding the sugar, and the blueberry is a sweet blueberry taste. My mother actually went through half the bottle of the black cherry in one night! Thank you for your guides. I plan to try and make a 5 gallon strawberry next, and maybe another gallon in peach or mango....or peach mango!! The possibilities are endless!
You are now a professional wine maker... the batches are endless. Keep me posted👍👍
I love this page
Another success story! 😊
Another good one 👏🏾👏🏾👏🏾
Thank you👍👍❤️❤️
Looks great Todd 👌
It really is. 😆
Good bentonite tips!
Cant wait to try this one, i just went out and bought everything i need to start the banana wine this weekend, you have created a monster haha
Great video as usual. you have helped me a lot over the past year. i have moved away from fruit and have been using fruit wine base, its less messy than real fruit. I am however going to try your watermelon strawberry wine. how much back sweetening do you normally do. i have been using 5.25 cups per 5 gal.
I generally mix a batch of 1 cup sugar and 1 cup water per gallon. So your right on the money but taste as I go.
I love the way you teach!! Can you use a little bit of beet root to make the color more red or pink?
Thanks so much and you sure can. Great idea. 👍
Love the channel! Do you happen to know what your hydrometer would read or did read after you back sweetened? Maybe around 1.020-1.030?
I generally never test it again because will not change abv since using stabilizer. But I like where you are going with that for more consistency in different batches. 👍👍
Could you go over the timeline for each phase? I think I’m getting confused. Love your channel. Thanks
Primary fermentation will take 7 to 14 days... rack and let sit 30 to 45 days each racking will take additional 30 to 45 days.
@@HowToDoneRight How many times do you need to rack it? Does that racking number change depending on the batch or is it universally done so many times?
Hey just wanted to let you know that I went with the cherries and put a little more than 4lbs a gallon, the OG was 1.100, im on day 3 after pitch and it's going wild. This is the third batch of wine I've ever made and it smells and looks absolutely amazing. Thanks for your help.
I can wait for the taste test of that from you. 👍👍
@@HowToDoneRight they have a watermelon festival coming up in august where I live and I'm planning on using yellow watermelon to make a batch of wine and they will be seeded, can I leave the seeds in?
Yeah thats fine for watermelon wine
@@HowToDoneRight my FG was .992. I got so excited I went and got enough ranier cherries to make 2 gallons 🤣.
Omg your hooked.. 😆
We need someone like you in my country. We got all fruits in plenty but youths are taking poisonous ethanol. I'm learning everyday from you.
I wish I could come over there and help in person. Where are you from?
@@HowToDoneRight Am from Kenya. There's need to replace the killer spirit with a cheaper alternative.
I’m sorry that young people are poisoning themselves to get drunk. I started home brewing at 18-19 (53 now). Honestly, I found that home brewing is one of the ways to keep people from drinking dangerous stuff. The other step is teaching them that getting drunk is not the solution to their problem(s) but that’s an entirely different story.
You can find plenty of good recipes on this channel. It’s easy to substitute other fruit and if there is no way to get wine yeast, remember that baker’s yeast is an option. It won’t be the same but it will produce a wine. Perhaps you can teach a few people? Even without a hydrometer. If you have one and if you’ve tested the recipe, you know how much sugar to add…
@@eddavanleemputten9232 Thank you,for your kind advice.
Thanks Edda. You are the sweetest and most kind person. Always giving great information. 👍 👍❤️❤️
I have made 2 batches of watermelon wine ,one with straw berry which looks great, the other just watermelon this one after adding Bentonite turned a greenish gray. After a week of stirring then just settling for a week still greenish( smells fine) I added liquor Klear per directions .Its now been 4 days and no color change. these steps were also taken with the Watermelon strawberry. any thoughts on the color?
It's hard to say the difference between the 2. Sometimes happens when racked too early. Just let it settle out for 30 to 45 days. Make sure topped off properly and sealed.
I just found your channel. I was looking at your videos for hard cider/wine making with fresh apple cider. I saw your apple video but have a few questions. My two apple trees are packed full this year. I have a press and make cider when we have a good year. I have all the tools needed. I have been collecting glass for several years.I did make hard cider with brown sugar and back sweetened with apple juice one year that was a drunken fest. So my questions. What is the difference between wine/cider? Is one kind of yeast better than the other? I may not have enough bottles to cork so how long can the wine/cider stay in a carboy with a airlock? I have several. Any help or point to a video i missed would be appreciated.
Welcome to the channel. There is no difference from a wine and cider other than abv. Ciders are 8. 5 abv or less and wines can be much higher. I always use red star champagne yeast linked in the description because it has never failed me. And can get high abv if you want. That's the main difference in yeast is tolerance and how high adv can get. Temperature too some can handle highher temps in fermentation. There are subtle taste difference too personal preference. Welcome to the hobby. 👍 👍👍
@@HowToDoneRight Do you have another recommendation for corks? The ones you listed are not available.
Here you go.. I like number nine and jd Carlson are nice corks
amzn.to/3Dm1Owo used these many times.
So i watch Your videos. I love them. Thinking of doing a strawberry pineapple. Would You recommend fermenting the two fruits together?
Oh yes always ferment fruits together.
Thank You! Your videos are very helpful
Great to help you.👍
Have You ever made wine out of sweet tea
Made this... taste just like tea...ua-cam.com/video/1HmLMr8XR8E/v-deo.html
In the first video you put 3 campden tablets at the beginning, and this video you put 4 campden tablets before bottling. Do you always need to add 4 extra ones before bottling? Or are the 4 extra ones only because you're backsweetening the wine?
In the beginning they are used to kill wild yeast and bacteria issues in fruit.. before Bottling is kill anything in wine that may have happened in fermentation. Like a bug getting into wine. So yes always do twice.
I just finished primary fermentation on my strawberry wine and it kind of stinks. I’m hoping aging will eliminate that. Have you had experience with that?
Thats the dead yeast. As you rack each time that will go away. Did you taste it? Should be very dry.. when you backsweeten you will be amazed
@@HowToDoneRight I didn’t taste it because of the smell, I figured I’d wait until it’s aged a little haha
I am in Uganda ,how do I get the kit for making the wine
I have amazon links in the description. Not sure if they work where your at or not. Welcome to the channel from half way around the world. 👍👍👍
hi i'm currently in what is hopefully the final racking of my watermelon wine.
it's taking far longer than other wines to clear up.
been about a month, and i still cant see through it. but it was even less clear the day i racked it. so while progressing slowly it's still progressing. the other wines cleared up in less than a month(i let them sit the whole month anyway, just o make sure).
should i let it sit there some more like that or should i rack it with bentonite again?
I have a batch not clearing either. Happens sometimes. I'd let it sit another month as long as you have a good seal on carboy will be fine. Can't rush winemaking. 👍👍
I know this isn’t about the wine you’re making here but I didn’t find where I could ask another question. I was wondering if you would make a video on making scuppernong wine? I’m interested in making some but would like to follow how you make it.
It's on my list. But my other channel keeps me busy this time of year. Not sure how soon I will get there. Lol
How long do I wait after adding the sorbate to add the simple sugar?
No wait needed. Just stir sorbate in first.
When you buy wine and it says it has preservatives, are those the same ingredients you're adding here or are those different?
Mostly the same. But store bought is going to have so much more.
Are you still using bentonite verses the other liquid filter?
I am... but wait until a video I just completed will show you.... you will be simply shocked... Another game changer. Stay tuned. 👍👍
Is sparklloid just as good as bentonite??
It's personal preference. My goto one is bentonite then super clear
Does potassium sorbate do the same thing as just pasturing the wine?
No. It would replace Campden tablets. But I never pasteurize because that destroys several wine qualities you try and preserve. To me just not good practice
@@HowToDoneRight thank you so much. Do you have a Wine Making Basics book for noobs? I'd buy one, just saying. I like to have one to reference.
Lol I wish I had a book. But I do have many videos. Here is a Wine basics video I have hopefully you seen. ua-cam.com/video/K5Xz9q6HgDM/v-deo.html
@@HowToDoneRight Thank you. You should start thinking about writing that book.
Yeah you got me thinking now. Lol
How long can you store this wine before it starts to go bad?
Depends on cork size. This video goes over that. ua-cam.com/video/gr_SaY6HHL4/v-deo.html
💝
Question for you: I tried a 5 gallon batch of strawberry, based off your recipe, and was extra careful about sanitation. Well I did my primary fermentation, it smelled and tasted good. Then I went to secondary, and it was taking a very long time to finish bubbling. It finally stopped, then I found out it had gone bad. If I leave it in secondary fermentation for too long before adding the campden tablets and potassium sorbate, does that cause it to go bad? I'm talking like 3 weeks
Wine in the secondary should never go bad as long as you limit headspace and have a good seal with airlock. Did you remove all fruit pulp going to secondary? I have left wine in secondary for 60 days before no issues... i had friend that kept wine in secondary for 1 year no issues.. when you so go bad did it smell like wrotten eggs? That's normal and will go away with rackings.
@HowToDoneRight it did have a small amount of pulp left. It smelled rotten, and I almost threw up when I tasted it. I dumped the whole thing out and didn't even think about reracking it
@@HowToDoneRight I also had a little trouble with the seal. I was using the northern brewing company carboy with the bung they come with, and no matter what I did, it kept popping up. I ended up putting a ton of electrical tape on it. I've since bought some better bungs
It should never go bad in secondary unless fruit was bad in primary.
A reminder drinking alcohol prevents heart disease, no one says that , so drink with happiness, to your health ❤
Great tip. I will mention that in my next video.👍👍
A quick tip, instead of adding other wine or water I use glass marbles to take up the space in your carboy
Yes mentioned that many times on this channel. But you Have to get good quality and dye free marbles and they can be hard to find. And you need alot of them. Thanks for sharing. 👍
do you have a Discord channel to meet and talk to like minded people?
What do you mean?
@@HowToDoneRight you have have different channels like a Fruit wine channel, a wine kits channel, a newbie channel etc. You can set up your trusted people as moderators to make sure everyone follows the rules keeps it friendly etc.