I see how carefully you spoke so that any one who wants to make it will have practically no questions to ask or all questions answered. But another thing one can also figure out is the person who gave the instructions has tremendous past experience. You just have to note the sequence in the presentation. Thank you very much.
I hope this message reach you in good Health. I have been following you and your videos for the pass two years. I have finally started my wine making journey following your steps and boy what a joyous time am I having. I have ordered all the products you recommended from Amazon and they have made the process so much easier. I have started with 5gal batch of pineapple, bajan cherry and watermelon and tamarind wine at 15% acl volume. I hope that God continue to give you strength to continue your great work. Coming from 🇧🇧 Barbados.
When cleaning pineapples, the skin all goes in a 1gal drink dispenser with spout, 1lb of panela/brown sugar/turbinado sugar for tepache. It’s a funky, low-ABV spritzer great in summer. You have to like funky, slightly sour drinks like wild or Belgian beers. Absolutely fabulous and I continue cultivating those cultures to see if they change to my liking for future sour beer brews.
@@HowToDoneRight It can be earthy, horse blanket, hay, bubblegum, fruity, floral or even vomit like at first. Most are too used to commercial yeast to not understand how eaters change with time. As an instance, long ago I had a cider that smelled like vomit (butyric acid). After some months aging in bottle, it changed overnight to pineapple from the estrification process. That’s one of my most prized wild collected yeasts. Some runs of Tepache turn out too ‘mouse nest’ for me from the Brettamyces. Others have a awesome balance. If you don’t want to experiment with wild yeast, throw a packet pf K1-v1116 in and it should knock out the Brett and wild Sacc. fairly quickly.
The pineapple scraps. Put the skin into a pot of water and boil for 20 minutes. Then strain out the skin and you will be left with a tea of sorts. You can then also then take that boiled skin and put it into and over or air frier and dry it out till you can process it into a powder. You can use that powder in a coffee filter to also make tea.
You can use the peel to make Tepache , it's a Mexican pineapple fermented drink between 3-5 days or vinegar however the vinegar will take a longer time
Hi Todd, I just bottled 25 bottles of pineapple wine on Monday!!! 22 bottles were semi-sweet and 3 bottles sweet. I am so happy I found You and Laura on you tube.Keep up the good work! Banana wine is next. Happy Holidays! JESUS is the reason for the season! MERRY CHRISTMAS!!!!
Back in August I made my first batch of pineapple wine 5gal. It turned out great!! My friends loved it. Tonight I started 10gal of banana wine. Thank you for your videos. I appreciate you.
Hey thanks for this video. I'm so gonna try it. You asked what to do with the peels. You can ferment it to make eco-enzyme. Its like your lacto except you don't ingest it. Use it for cleaning, deodorizing, and sanitizing your floor, and pet area, can add to your pet's drinking water, add to water for your plants, spray on your garbage, or activate your compost. The ratio is 10 parts water: 1 Part sugar: and 3 parts fruit peels. Ferment as you would your probiotic. Release gas every day on the first week, and fewer times the following. Pineapple smells really good for cleaning even with laundry rinse. Then, use it after 90 days. There yah go.
Congratulations on the 3 places in the state fair. I have started doing wines because of you, took a break from shining to try few fruits I had I’m doing blueberry and now cawtaba grape wine.
I’m a 76 year old female and couldn’t be making wine in 5 gallon carboys were it not for the All in One Wine Pump ! It was a game changer!!!! To go to all the work to make a batch how much better to end up with more bottled wine for the same amount of effort!
Trinidad and tobago in the house. We boil and strain the skins after removing the top and bottom, then we cool sweeten to taste and thats a pineapple juice. Just add ice and any essence you desire. Do the same thing with guava, thats another juice. Mix them, and you hv guava/pineapple juice thats out of this world. Also we usually eat the pineapple pulp and make wine with the skins
Just back sweetened 3 gallons of this wine with your recipe and was surprised how delicious this wine is but gonna age this a bit sure it will only get better thanks agian.
I just bottled our first gallon of wine (pineapple). It is so very good! Thank you so much for teaching us in a way that feels totally doable and not as intimidating😊 My only question right now is about the liquor quik (super-kleer). The packets are for 5gal. Do you keep an open packet for future use or just dump the extra if we are only making 1gal of wine at a time?
I'm so proud of you. Pineapple is my favorite. Having it tonight. I hate doing 1 gallon batches because of the time involved but when I do will usually do a few 1 gallon batches at same time to use it up. Not sure effectiveness after open though.
I think I am going to start this process this weekend. Got to check to make sure I got all the ingredients necessary. Looking forward to this process. Hoping to pass some Pineapple Wine to friends and family.
Me again lol. So I've now subscribed because I've decided to begin my official wine making by using this video, and I'll be going back through your vids for tips and tricks. Went through your ingredient list, and I can't find the things you put in at the end.
Looks fun. I'm about done with 30 bottles of concord. It will be 5 weeks friday but it went mostly fortunate. Tested the lack of headroom with a 7 gallon brew bucket. It blew up a bit before calming down and providing steady bubble for two weeks. Then swirlies for a week and now clearing. I like to go big and save a couple bucks. I used 6 month old Lalvin EC-1118 for this one that I forgot I had in the fridge. They got right to work.
Here in SW Florida I plant the tops of those pineapples. It’s as simple as covering the skin with an inch of soil. It will take root and yield a new pineapple.
Good evening from Georgia. I have a three gallon batch of pineapple wine going and almost ready for super Klee. My question is the instructions are for 5 gallons should I use the entire package for 3 gallons? I can’t find anything on line about this. Thanks for any help you can offer and keep up the great videos!!
You remind me of Jim Breuer from half baked 😂 I am loving your wine making vids! I just got into making my own wine. I’ve been doing a few classes which can be very pricey so venturing out on my own! Thanks for the guidance ❤❤❤
Merry Christmas Laura and Todd! I am on day 11 of your 30 day or less in making fruit wine. I am making a 5 gallon batch of 🍌 banana wine 🍷. We had Christmas Eve at my house and the relatives loved the Pineapple 🍍 wine!!
In Peru we make “Agua de Piña” with the skins. . Cut off the leafy part, that’s waste. But the put the pineapple skins in a stock pot, along with cinnamon and cloves. Cover them with water, and bring it to a boil in a covered pot. Once it starts to boil, turn down the heat and let it simmer for 30 minutes. After that, let it cool, and then strain it and refrigerate the liquid. You can use it as a base for any sweet things you want to make, instead of water. For example in fruit juices. Or in your simple syrup for the pineapple wine. Oh and there will probably be enough residual flavour that you can make the agua two or three times out of the same pineapple skins.
This is day 3 of fermentation. My airlock was going crazy with activity on Day 2. I thought something may be wrong. However, this moring it seemed to slow down to a modest perk. I think it on the right track. I'm so excited!! Oh yea, my home smells like a wine seller, buy my wife is putting up with it!!! Also let me say I'm very impressed with your video skills! Keep up the good work!@@HowToDoneRight
A friend of mine has got me some Razzmatazz grapes, a hybrid of muscadine and table grapes, think this would work with them? I started a 1 gallon batch but he is a bit impatient.
Thank you for the helpful video! I wanted to start my first one gallon batch. How much bentonite should I use for a 1 gallon batch ? Your video only mentions it for a 5 gallon batch
I just started this recipe exactly like you did. Could you do a video going more in depth of the purpose of each of the additives and what each one brings to the table in the wine making process. Your channel is awesome. Keep the videos coming!
Hi Todd and Laura, I added the Super Klee to my 5 gals of Strawberry-Banana wine 3 days ago and it is still a bit hazy. Is it okay to rack it into a clean carboy and hit it with the SuperKleer again? What do you recommend?
You have to eliminate headspace in secondary so yes that is crucial. Or oxygen will turn your wine to vinegar. That's why carboys are tapered at the top.
Love your channel! I have some plum wine that has been racked 3 times and its beautiful color. When do you think we could bottle? Bideos are awesome! Please keep them coming!
If it's clear get it bottled. I usually do not rack more than 3 times if possible because each racking adds more oxygen and that can be a problem. Thanks for watching our channel. 👍
So I just made a batch of 5 gallon banana wine and I just racked it. Can you tell me if I can go ahead and re rack it and use the Bentonite and the same process with the quick clear?
@HowToDoneRight awesome thank you so much I love your UA-cam channel. I just started making wine but I am very excited to learn from your knowledge. You and your wife are an awsome team!!!
We have a question...This is our first time making wine. We love your videos and decided to try your 30 day wine . We are using our own pears to make 1 gallon of pear wine. We have followed your directions exact ally except you did not say how much yeast per gallon of wine to add? We bought a Fresh Harvest Master Vintner 1 gallon starter kit and used a half package of yeast (1tsp) and 1/2tsp of yeast nutrient. We are on day 4 and its bubbling every 2 or 3 seconds but there is no foam. Is this normal or did we do our yeast wrong? Thank you!
I just love the energy here! I started another batch of blueberry. I’ll take your word, I HAVE to try pineapple wine next! Question: Was there a specific reason why didn’t you smash the pineapple?
I've enjoyed all your videos and thank you for sharing everything! I usually make my wine from kits (which include all the grape juice). I'm trying your recipe for fruit wine for the first time and can't wait to try. It should be ready to bottle in a couple months, but so far so good!
Omg thanks for watching... making wine from Fruit is the freshest you can get. You will not go back. Keep me posted. Thanks so much for supporting our channel. 👍👍❤️❤️
So I love your videos and enthusiasm!! I have table grapes..free.. tons that I hve had in over 30 days.. I added the things that your video says to add, At aabout 3 weeks the wine stops bubbling . The alcahol level is 7.. I added 1 more packet of champagne yeast and 1 lb of sugar... ! week later not as warm.. The hydrometer is at 7% and no bubbling.. Again Fl and not that warm. It is sweet and nice but 7%. Any ideas would be greatly appreciated!! Kevin
Hello again. I hope that you are doing well. Hey, I added the Super Clear today. Question, the video implies that to back sweet the wine a cup of sugar should be added per gallon. Is it still, according to your experience, the appropriate amount to ad? I am just asking because I know nothing about wine and the flavor can change easily, so just would like to try to add what is preferred by most people (In this case of the pineapple and the banana ones). Thank you…
Thank you for the informative video! :) I have two questions: 1. Is it necessary to smash the fruit before putting it in the mesh bag? 2. How long is the product's best before and expiration date?
I just did a 5 gallon peach from fresh grown and I don't think it turned out seems very murky and smells different then my other fruit wines I made. Just added the Bentinite
Hi Todd and Laura - would it be okay/safe to re-use screw-cap wine bottles to bottle my wine using corks? I have a friend who gives me her empty wine bottles. My concern is if the bottle glass is thinner than regular corked wine bottles. What do you think?
Only use good wine bottles. I have used corked screw top bottles many times no issues. Just don't use anything you think is thin glass . Recycle when we can for sure. 👍👍🍷🍷
Enjoy the content and I have been inspired to purchase a used kit on Facebook marketplace! One question I have though. I had purchased the additives off your links already, but the kit I just purchased came with a lot of what I needed already, but I was informed they were probably 10yrs old. I kind of figured I should toss the yeast, but anything else you would or would not use if it was that old? Much appreciated!!
Hi Todd, I am adding yeast today, but my liquid is only an 1" or 2 from the top of the bucket. Should I take a little out before I put in the yeast. Thanks!
Good morning 😃 I have a question for you… I have followed this recipe and I am on day 8. I checked the abv last night and it read 1.000 and it is bubbling every 3 seconds. The abv started at 12 1/2 %. according to the video I still have to wait 5 more days until I rack with the bentonite? Any thoughts? Should I wait until day 13 or rack now on day 8? Thank you for all your help and answering everyone’s questions and helping us out!! Thanks from Oregon 😊
If you only add the initial sugar, will that keep the wine dry? I know this may seem like a stupid question😅 I wasn’t sure if sometimes sugar is added after too to make it sweeter. Thank you in advance!
If you follow this recipe the wine will be very dry. You sweeten before bottling as you will see in all my videos right before bottling. Which is highly suggested for fruit wines.
Now trying this Pineapple Wine. Should be ready by mid Sept. I plan to have my brother, who's a Sommelier, give me his critique. I did have a question. If I tried the same recipe with grapes, would I follow the recipe exactly? I hope to buy the grapes directly from local vineyards near me this Fall. Thanks again for everything!
I am currently in the bentonite phase, but it is still bubbling a tiny bit even though its almost a week ago that it read 0.992 on the hydrometer. I assume its just CO2, so should i just degas it after the bentonite, and then apply the fining agent? I assume the sorbate kills the yeast if there is a tiny bit in there
@@HowToDoneRight im on day 19, so i have stirred it the 3 days. My plan was on day 24 to move it to a new carboy and then degas it before fining, what do you think?
I have a question for you. After the wine clears and you are ready to stabilize and add Campton tabs, do you need to bottle right after or can you keep it in the carboy for storage? I have a batch that I stabilized and added Campton tabs but something came up and had to keep it the carboy and run. Would the wine be ok even though I stabilized it but it stayed in the carboy?
Hi! I love your video! I'm making a project on winemaking and wanted to make banana wine. I was wondering if I can replace pineapple in this video for banana? Or does pineapple have something that banana doesn't?
My hydrometer broke right when I was measuring, so I continued and filled my bin up most of the way with water. Can I let this sit for two days before adding my yeast? My new hydrometer will be here Monday so I can accurately test the ABV.
I have a 5 Gallon batch of this just clearing up right now. I tasted it when I racked it over and I'm really excited to taste this soon! What length of time would you say, if at all, would be optimal for aging?
Hi Todd, your videos are much appreciated. I have made pineapple wine using extra sweet pineapple variety and it was delicious. However, the acidity level seemed low. Do you think adding more acid blend would enhance its acidity and if yes what rate would you recommend to try on a new batch with same pineapple variety. Thank you ❤
That is surprising since pineapple are acidic. Did you follow my recipe and add acid blend upfront? Adding additional acid blend will help balance acids... I would add additional 1/2 tsp per gallon.
@HowToDoneRight yes I did, I read about the pineapple variety i used (del monte gold) and they said that it is low in acid and high in sweetness... so maybe that why? Awesome, I will try 1 tsp per gallon and see how it will turn out. I will keep you posted 🥰
How long can it sit with Super-kleer? I added Super-Kleer today, but I may not be able to bottle for about 4-5 days due to the holidays. Is that ok? Thanks!
So you checked the potential alcohol in the bucket and it was 12.5-13%. Then in the carboy you added water to top off the liquid. Does adding water lower the potential alcohol?
Hello. Great videos, thank you. Question, can you use this 30 days method for all kind of fruits? If so, how does it compare to the 4 months one? 4 Months is a lot of time, but which one do you recommend? Is there a difference in flavor between the 2 of them? Thank you and great job.
Thank you. I prefer the longer period if you Have the time. The difference will be in the clarity but very close. No difference in taste. I won awards on this 30 day recipe and can be used for any fruit.
@@HowToDoneRight Great. Thank you for the response. I will try it as some as possible. I mentioned to my wife that I want to try it, and she did not believe me, so now i have the extra motivation to prove her wrong.. hahaha.. I also have one more question but I will ask it later.. Thank you again
Good Evening, I started my pineapple wine and added yeast on Monday 8/7. This is day 2 of stirring. When I replaced the lid tonight the airlock went crazy bubbling. It is bubbling so hard it has clouded the starsan liquid in the airlock. Is this a problem? Do I need to reduce th amount of liquid in the bucket?
@@HowToDoneRight I’ll keep a check on it. I removed the airlock and poured out the clouded solution. Re-sanitized it and replaced it Thanks for the information.
Hi Todd, question for you. I am using the 30 days wine recipe. I am on day 15 and my finished S.G. was.990. I have banana wine that I just racked into the 5 gallon carboy yesterday. It was nice and clear but I had a at least a gallon more I needed to fill the carboy. So, I squeezed the mesh bag and started racking it into the carboy. I had already put the bentonite in before I racked. It was so cloudy coming out of my hose going into the carboy. I then added about half a gallon of water to top off. As I looked at it this morning there was about an inch of sediment on the bottom. I did stir it up as directed and it is really cloudy now. Should I keep going with the 30 day protocol or should I rack it again when all the sediment gets to the bottom and do the bentonite agai? Any of your expertise or advice would help! My Pineapple wine using your lingo "Is Amazing". Thanks and Happy New Year to You and Laura.
Squeezing the bag will add alot of fine particles that's why I never recommend it but don't panic... lol... let it sit in the bentonite for 30 days and see how clear it gets.. you can hit it again with bentonite or use the liqorqwik. Your doing a great job. Happy holidays to all of you too. 🎉🎉
Great video! Sadly i cannot find a place to get acid blend here in Denmark. Which acid would you recommend to use instead? Citric, tartaric, or malic? Thanks :) Edit, my brewshop also has both white wine, and red wine tannins, which one should i get?
This video will help with some substitutes also ua-cam.com/video/a_nadvqSR5E/v-deo.html Tartaric would be best followed by citric. If you make a dark wine use red wine tannin. Light colored wine like pineapple use white wine tannin. Have a great day. 👍👍
Anybody know how your suposed to use thise mesh bags?, i tried one when my muslin finally wore out but i cant stand it, cant squash or squeeze the juice out, cant get the gunk out of the sticthing even after a boil wash, thought it would last longer but i really cant get on with it 😢
Take the skin boiled then take the juice from boiling it and put it in your wine. A lot of people use that for tea and so you can use probably use it for Tantain
We now have a store for everything you see in our videos for supplies. www.amazon.com/shop/howtodoneright
I see how carefully you spoke so that any one who wants to make it will have practically no questions to ask or all questions answered. But another thing one can also figure out is the person who gave the instructions has tremendous past experience. You just have to note the sequence in the presentation. Thank you very much.
Allll thanks so much for your kind words. ❤️❤️❤️
This wine got a 1st place prize at the fair and it was made in 25 days. Simply amazing.
Oh yeah. 👍👍🥇🥇🎖🎖🏆🏆
I hope this message reach you in good Health. I have been following you and your videos for the pass two years. I have finally started my wine making journey following your steps and boy what a joyous time am I having. I have ordered all the products you recommended from Amazon and they have made the process so much easier. I have started with 5gal batch of pineapple, bajan cherry and watermelon and tamarind wine at 15% acl volume. I hope that God continue to give you strength to continue your great work. Coming from 🇧🇧 Barbados.
Alll thank you so much... you are now a professional wine maker with all those batches... lol... ❤️❤️😊😊🍷🍷👌👌
When cleaning pineapples, the skin all goes in a 1gal drink dispenser with spout, 1lb of panela/brown sugar/turbinado sugar for tepache. It’s a funky, low-ABV spritzer great in summer. You have to like funky, slightly sour drinks like wild or Belgian beers. Absolutely fabulous and I continue cultivating those cultures to see if they change to my liking for future sour beer brews.
Well now I got to try that. Seems like would be a little earthy tasting. Lol
@@HowToDoneRight It can be earthy, horse blanket, hay, bubblegum, fruity, floral or even vomit like at first. Most are too used to commercial yeast to not understand how eaters change with time. As an instance, long ago I had a cider that smelled like vomit (butyric acid). After some months aging in bottle, it changed overnight to pineapple from the estrification process. That’s one of my most prized wild collected yeasts.
Some runs of Tepache turn out too ‘mouse nest’ for me from the Brettamyces. Others have a awesome balance. If you don’t want to experiment with wild yeast, throw a packet pf K1-v1116 in and it should knock out the Brett and wild Sacc. fairly quickly.
I heard this, you freeze the skins to build enough before making the spritzer… 🎉
Oh I learned how to make pineapple tepache with the skins last summer and with cinnamon, clove, and star anise added, that stuff just kicks butt!
Ok now I got to do it. 👍👍🍍🍍🍍
The pineapple scraps. Put the skin into a pot of water and boil for 20 minutes. Then strain out the skin and you will be left with a tea of sorts. You can then also then take that boiled skin and put it into and over or air frier and dry it out till you can process it into a powder. You can use that powder in a coffee filter to also make tea.
Omg.... that is some àmazing tips..... will try that next time👍👍
@@HowToDoneRight Have you tried it out ??
No but I made Tepache on this channel and it's incredible. ua-cam.com/video/PvDYzneqwd4/v-deo.html
You can use the peel to make Tepache , it's a Mexican pineapple fermented drink between 3-5 days or vinegar however the vinegar will take a longer time
Hi Todd, I just bottled 25 bottles of pineapple wine on Monday!!! 22 bottles were semi-sweet and 3 bottles sweet. I am so happy I found You and Laura on you tube.Keep up the good work! Banana wine is next. Happy Holidays! JESUS is the reason for the season! MERRY CHRISTMAS!!!!
Thanks Brent you are awesome and now a true winemaker. Let me know what you think of that banana wine we love it. ❤️
Back in August I made my first batch of pineapple wine 5gal. It turned out great!! My friends loved it. Tonight I started 10gal of banana wine. Thank you for your videos. I appreciate you.
Thank You. You are making 2 of my favorites. Make sure blueberry and strawberry on your list too.
Hey thanks for this video. I'm so gonna try it. You asked what to do with the peels. You can ferment it to make eco-enzyme. Its like your lacto except you don't ingest it. Use it for cleaning, deodorizing, and sanitizing your floor, and pet area, can add to your pet's drinking water, add to water for your plants, spray on your garbage, or activate your compost. The ratio is 10 parts water: 1 Part sugar: and 3 parts fruit peels. Ferment as you would your probiotic. Release gas every day on the first week, and fewer times the following. Pineapple smells really good for cleaning even with laundry rinse. Then, use it after 90 days. There yah go.
You got to try it. And thanks for all these great ideas. 👍
Thank you for taking the time to answer my question.
Anytime.
Congratulations on the 3 places in the state fair. I have started doing wines because of you, took a break from shining to try few fruits I had I’m doing blueberry and now cawtaba grape wine.
I’m a 76 year old female and couldn’t be making wine in 5 gallon carboys were it not for the All in One Wine Pump ! It was a game changer!!!! To go to all the work to make a batch how much better to end up with more bottled wine for the same amount of effort!
Great tip. Love it. ❤️❤️❤️❤️❤️❤️
Do you have the brand that you like. I would love to include it in my amazon store and maybe do a future video on it. Thanks
Trinidad and tobago in the house.
We boil and strain the skins after removing the top and bottom, then we cool sweeten to taste and thats a pineapple juice. Just add ice and any essence you desire. Do the same thing with guava, thats another juice. Mix them, and you hv guava/pineapple juice thats out of this world.
Also we usually eat the pineapple pulp and make wine with the skins
Welcome to the channel and thanks for sharing your traditions. I am going to Make that for sure. 👍👍
The best homemade winemaking video I’ve seen yet! Thank you!!!
Thank you so much. 👍👍❤️❤️😀😀🍷🍷
Amazing wine!!! Great video!!!! I hope you guys keep going!!!
We will. Wait until you see what a company sent me to review. It's huge sitting in my garage.. yes it's wine related. Suspense... lol
Can’t wait for your great “reveal “ video!
@gennyt.1306 lol
I made this and it works 30 day wine !!
Oh yes... thanks Lisa for sharing.
Awesome 👌 👏 👍
Just back sweetened 3 gallons of this wine with your recipe and was surprised how delicious this wine is but gonna age this a bit sure it will only get better thanks agian.
Yes drink it at 3 to 6 months I think that is when it is the best. 👍👍🍷🍷
I just bottled our first gallon of wine (pineapple). It is so very good! Thank you so much for teaching us in a way that feels totally doable and not as intimidating😊
My only question right now is about the liquor quik (super-kleer). The packets are for 5gal. Do you keep an open packet for future use or just dump the extra if we are only making 1gal of wine at a time?
I'm so proud of you. Pineapple is my favorite. Having it tonight. I hate doing 1 gallon batches because of the time involved but when I do will usually do a few 1 gallon batches at same time to use it up. Not sure effectiveness after open though.
I think I am going to start this process this weekend. Got to check to make sure I got all the ingredients necessary. Looking forward to this process. Hoping to pass some Pineapple Wine to friends and family.
They will love it.. hope you saw my latest video that wine won an award. 🥇🥇🥇🥇🏆🏆🏆🏆 ua-cam.com/video/0Z0ZH03CP4E/v-deo.html
We are on day 4, all seems good so so far. Looking forward to learning the best methods. @@HowToDoneRight
Me again lol. So I've now subscribed because I've decided to begin my official wine making by using this video, and I'll be going back through your vids for tips and tricks.
Went through your ingredient list, and I can't find the things you put in at the end.
Did you look in our store. Everything in our videos is in our store. www.amazon.com/shop/howtodoneright
@HowToDoneRight will try it now
@HowToDoneRight but I meant that the name of some of the ingredients used at the end were not put on the ingredient list.
Looks fun. I'm about done with 30 bottles of concord. It will be 5 weeks friday but it went mostly fortunate. Tested the lack of headroom with a 7 gallon brew bucket. It blew up a bit before calming down and providing steady bubble for two weeks. Then swirlies for a week and now clearing. I like to go big and save a couple bucks. I used 6 month old Lalvin EC-1118 for this one that I forgot I had in the fridge. They got right to work.
You were right it was my hydrometer was bad . That's why was getting a below 0 reading. Thank you for the info and assistance.
Sure thing.
Wow amazing l love watch your videos god bless you 🙏👍
Thank you so much. More coming soon. 👍👍
Here in SW Florida I plant the tops of those pineapples. It’s as simple as covering the skin with an inch of soil. It will take root and yield a new pineapple.
Wish I could do that. Too cold where I live for that. Lol. 👍👍
I love your excitement!! I’ve got to start making wine
Lol... yes you must.
Good evening from Georgia. I have a three gallon batch of pineapple wine going and almost ready for super Klee. My question is the instructions are for 5 gallons should I use the entire package for 3 gallons? I can’t find anything on line about this. Thanks for any help you can offer and keep up the great videos!!
Yes i always use all of it for 3 gallon batches.
You remind me of Jim Breuer from half baked 😂 I am loving your wine making vids! I just got into making my own wine. I’ve been doing a few classes which can be very pricey so venturing out on my own! Thanks for the guidance ❤❤❤
Oh yes there is alot of info on this channel. We won awards for this wine.
Merry Christmas Laura and Todd! I am on day 11 of your 30 day or less in making fruit wine. I am making a 5 gallon batch of 🍌 banana wine 🍷. We had Christmas Eve at my house and the relatives loved the Pineapple 🍍 wine!!
Awesome. Merry Christmas to you and the family as well Brent. ✝️🎅🌲
You are right, one of the best episodes ever. I'm gonna have to try this recipe. One question I have is how do you manage your bottles?
I use paper tie on tags. They can be reused just hang on another bottle.
WINE TAGS
amzn.to/3Of0mzx
I made my first vintage and it’s excellent, thank you!! The next one will be bananas 😁
Oh yeah you will love that banana. 🍌🍌🍌🍌🍌
In Peru we make “Agua de Piña” with the skins. . Cut off the leafy part, that’s waste. But the put the pineapple skins in a stock pot, along with cinnamon and cloves. Cover them with water, and bring it to a boil in a covered pot. Once it starts to boil, turn down the heat and let it simmer for 30 minutes. After that, let it cool, and then strain it and refrigerate the liquid. You can use it as a base for any sweet things you want to make, instead of water. For example in fruit juices. Or in your simple syrup for the pineapple wine. Oh and there will probably be enough residual flavour that you can make the agua two or three times out of the same pineapple skins.
Great iidea. I may do a future video on that. Thanks for sharing your. 👍👍👍👍❤️❤️❤️
@@HowToDoneRight❤
hey when you are adding water are you using facet water or distilled
Always use tap water if have good water quality. Wine needs minerals in tap water.
Best wine making video I've seen mate. Well done
Thanks so much. Lots more coming.
Beautiful video and beautiful commentry.. Love ur videos, pls keep posting.
Thanks so much. 😄😄😄
The enthusiasm reminds me of the late crocodile hunter. Love it! Wine Hunter todd
Great video . Ive started a batch of pineapple wine to your recipe, if you didnt use the superclear how long would this recipe take? Thx
Most of the wines can be completed in 3 to 4 months with 2 or 3 rackings. But every wine will be different.
Making a 2 gallon batch of this for the first time over in Australia 🦘 I'm excited!
You will love it. My favorite wine ever. 🍍🍍🍍🍍🍍🍍
Thanks for all your help! I'm starting my first 5 gallon today!
Awesome. Keep me posted. 1🍷🍷
This is day 3 of fermentation. My airlock was going crazy with activity on Day 2. I thought something may be wrong. However, this moring it seemed to slow down to a modest perk. I think it on the right track. I'm so excited!! Oh yea, my home smells like a wine seller, buy my wife is putting up with it!!! Also let me say I'm very impressed with your video skills! Keep up the good work!@@HowToDoneRight
Alll thanks so much. ❤️❤️ Can't wait for you to taste your homemade wine.
A friend of mine has got me some Razzmatazz grapes, a hybrid of muscadine and table grapes, think this would work with them? I started a 1 gallon batch but he is a bit impatient.
Lol... table grapes generally do not produce good wine. Just try and see.
If I make a three gallon batch do I use less Bentonite?
Yes but extra will not hurt. Just do math on package directions if want to be precise. 👍👍
Thank you for the helpful video! I wanted to start my first one gallon batch. How much bentonite should I use for a 1 gallon batch ? Your video only mentions it for a 5 gallon batch
This is a good rule of thumb.
Use one tbsp per gallon for mild cloudiness and two tbsp per gallon for wines with a thicker haze.
I just started this recipe exactly like you did. Could you do a video going more in depth of the purpose of each of the additives and what each one brings to the table in the wine making process. Your channel is awesome. Keep the videos coming!
You are reading my mind.... I am planning to do that very soon. Thanks for watching us.
Also, does your recipe work with the 6gal pails of grape/fruit juices?
It sure will.
Awesome video! Does this method work with any fruit?
It sure will. 👍👍
Hi Todd and Laura,
I added the Super Klee to my 5 gals of Strawberry-Banana wine 3 days ago and it is still a bit hazy. Is it okay to rack it into a clean carboy and hit it with the SuperKleer again? What do you recommend?
Oh yeah hit it again or let it sit in bentonite. I've done it that way many times.
Is the headspace crucial for the carboys i have stainless steel fermenters and would like to use them for this
You have to eliminate headspace in secondary so yes that is crucial. Or oxygen will turn your wine to vinegar. That's why carboys are tapered at the top.
Was wondering if there was a way to do 1 gallon with Liquor Quik. Any suggestions? Thought about getting small bottles. Have you done it?
Oh Yasser
Yeah you can use liquor qwik on 1 gallon batch. Just use half of it.
Love your channel! I have some plum wine that has been racked 3 times and its beautiful color. When do you think we could bottle? Bideos are awesome! Please keep them coming!
If it's clear get it bottled. I usually do not rack more than 3 times if possible because each racking adds more oxygen and that can be a problem. Thanks for watching our channel. 👍
So I just made a batch of 5 gallon banana wine and I just racked it. Can you tell me if I can go ahead and re rack it and use the Bentonite and the same process with the quick clear?
Yes to can add your bentonite now. Wait a week or 2 then rerack. If still not clear then add your quick clear.
@HowToDoneRight awesome thank you so much I love your UA-cam channel. I just started making wine but I am very excited to learn from your knowledge. You and your wife are an awsome team!!!
Alllll thanks so much Mike. Keeps us going hearing comments like this. 👍👍❤️❤️🍷🍷
We have a question...This is our first time making wine. We love your videos and decided to try your 30 day wine . We are using our own pears to make 1 gallon of pear wine. We have followed your directions exact ally except you did not say how much yeast per gallon of wine to add? We bought a Fresh Harvest Master Vintner 1 gallon starter kit and used a half package of yeast (1tsp) and 1/2tsp of yeast nutrient. We are on day 4 and its bubbling every 2 or 3 seconds but there is no foam. Is this normal or did we do our yeast wrong? Thank you!
I just love the energy here! I started another batch of blueberry. I’ll take your word, I HAVE to try pineapple wine next! Question: Was there a specific reason why didn’t you smash the pineapple?
Oh yes you do... but blueberry is great too. 🍍🍍
I've enjoyed all your videos and thank you for sharing everything! I usually make my wine from kits (which include all the grape juice). I'm trying your recipe for fruit wine for the first time and can't wait to try. It should be ready to bottle in a couple months, but so far so good!
Omg thanks for watching... making wine from Fruit is the freshest you can get. You will not go back. Keep me posted. Thanks so much for supporting our channel. 👍👍❤️❤️
Hey love you and your wife stay blessed thanks for sharing ❤️
Thanks so much👍👍😄😄❤️❤️
So I love your videos and enthusiasm!! I have table grapes..free.. tons that I hve had in over 30 days.. I added the things that your video says to add, At aabout 3 weeks the wine stops bubbling . The alcahol level is 7.. I added 1 more packet of champagne yeast and 1 lb of sugar... ! week later not as warm.. The hydrometer is at 7% and no bubbling.. Again Fl and not that warm. It is sweet and nice but 7%. Any ideas would be greatly appreciated!! Kevin
Table grapes generally will not produce good wine.... you have to know what beginning reading was and ending to calculate abv.
does it matter what size carboy i use?? I have a 6 gallon carboy but for my first batch i wanted to do at least one gallon
Yes it matters. 6 gallon carboy is for a 6 gallon recipe.
@@HowToDoneRight so dont use that carboy for smaller batches ?
Nope. Watch all my videos how to Make a1 gallon batch. Eliminate headspace
First time I see your video. Man, I love your passion and happiness. From a fellow "Mad scientist". Cheers!
Thanks so much. Welcome to the channel. 👍 👍🍷🍷
Hello again. I hope that you are doing well. Hey, I added the Super Clear today. Question, the video implies that to back sweet the wine a cup of sugar should be added per gallon. Is it still, according to your experience, the appropriate amount to ad? I am just asking because I know nothing about wine and the flavor can change easily, so just would like to try to add what is preferred by most people (In this case of the pineapple and the banana ones). Thank you…
You add sugar mixture to taste. Watch any of my bottling of wine videos and i show you. There is no set amount everyone likes sweetness differently.
@@HowToDoneRight Thank you.
Thank you for the informative video! :) I have two questions:
1. Is it necessary to smash the fruit before putting it in the mesh bag?
2. How long is the product's best before and expiration date?
Fruits with skins you want to break the skins and break them up a bit. I find fruit wines are best from 3 to 6 months. Happy wine making👍👍
Question?? Can you use grape juice that's been water bath canned for making wine?? Thank you.
Yes that will work. As long as it does not Have preservatives in it. This juice wine recipe will help you. ua-cam.com/video/nWcf4lkNQRw/v-deo.html
@@HowToDoneRight thank you
Great video
I love this guy! Makes all his videos so easy to understand and follow. Merry Christmas have a cup of cheer 🥂
Thanks so much... Have a great Happy New Year👍🍷
Awesome
I just did a 5 gallon peach from fresh grown and I don't think it turned out seems very murky and smells different then my other fruit wines I made. Just added the Bentinite
If smells like Sulphur that's normal. That will go away after each racking. Stir it between rackings and may need additional rackings for peach wine.
@@HowToDoneRight thank you
Hi Todd and Laura - would it be okay/safe to re-use screw-cap wine bottles to bottle my wine using corks? I have a friend who gives me her empty wine bottles. My concern is if the bottle glass is thinner than regular corked wine bottles. What do you think?
Only use good wine bottles. I have used corked screw top bottles many times no issues. Just don't use anything you think is thin glass . Recycle when we can for sure. 👍👍🍷🍷
@@HowToDoneRight - Thank you so much! Have a wonderful weekend!
You too.
What size rubber stopper did you use. Great video..
Each carboy can be different. You Have to measure and buy one to fit yours.
Enjoy the content and I have been inspired to purchase a used kit on Facebook marketplace! One question I have though. I had purchased the additives off your links already, but the kit I just purchased came with a lot of what I needed already, but I was informed they were probably 10yrs old. I kind of figured I should toss the yeast, but anything else you would or would not use if it was that old? Much appreciated!!
Toss any additives yeast or sanitizer. Most likely will not be effective. I'm excited for you to get started now. 👍👍
Much appreciated!
Hi Todd, I am adding yeast today, but my liquid is only an 1" or 2 from the top of the bucket. Should I take a little out before I put in the yeast. Thanks!
Take some liquid out. Mine was similar height and it bubbled through the airlock.
Nice video bro. Love from India
Good morning 😃 I have a question for you… I have followed this recipe and I am on day 8. I checked the abv last night and it read 1.000 and it is bubbling every 3 seconds. The abv started at 12 1/2 %. according to the video I still have to wait 5 more days until I rack with the bentonite? Any thoughts? Should I wait until day 13 or rack now on day 8? Thank you for all your help and answering everyone’s questions and helping us out!! Thanks from Oregon 😊
Let it go until slows every 30 to 60 seconds.. don't rush it.
If you only add the initial sugar, will that keep the wine dry? I know this may seem like a stupid question😅 I wasn’t sure if sometimes sugar is added after too to make it sweeter. Thank you in advance!
If you follow this recipe the wine will be very dry. You sweeten before bottling as you will see in all my videos right before bottling. Which is highly suggested for fruit wines.
Do i need to add bentonite before the super clear or can i go straight to super clear?
You can just use super clear.
Now trying this Pineapple Wine. Should be ready by mid Sept. I plan to have my brother, who's a Sommelier, give me his critique. I did have a question. If I tried the same recipe with grapes, would I follow the recipe exactly? I hope to buy the grapes directly from local vineyards near me this Fall. Thanks again for everything!
Oh yeah this works for grapes. Will be showing that video soon. Same recipe.
I am currently in the bentonite phase, but it is still bubbling a tiny bit even though its almost a week ago that it read 0.992 on the hydrometer. I assume its just CO2, so should i just degas it after the bentonite, and then apply the fining agent? I assume the sorbate kills the yeast if there is a tiny bit in there
Yep that's normal... that's why they call it secondary fermentation. Stirring bentonite a few days will degas it.
@@HowToDoneRight im on day 19, so i have stirred it the 3 days. My plan was on day 24 to move it to a new carboy and then degas it before fining, what do you think?
That should work.
Quick Question! Does backsweetening changes the final ABV of the finished wine?
No... potassium sorbate prevents fermentation which you must use.
Could this recipe work with prickly pear?
Oh yes for sure. 👍👍
I have a question for you.
After the wine clears and you are ready to stabilize and add Campton tabs, do you need to bottle right after or can you keep it in the carboy for storage? I have a batch that I stabilized and added Campton tabs but something came up and had to keep it the carboy and run. Would the wine be ok even though I stabilized it but it stayed in the carboy?
Yep that will be just fine.
When calculating your ABV do you bother accounting for the sugars in the fruit or is that just bonus ABV?
Lol bonus abv love it.... there is not enough sugar in the fruit to move the abv much.. so most just ignore that. Great question.
When you were backsweetening, was it needed to add both candem tablets and potassium sorbate? Or would just the PS do okay?
Campden tablets I would never skip.
Hi! I love your video! I'm making a project on winemaking and wanted to make banana wine. I was wondering if I can replace pineapple in this video for banana? Or does pineapple have something that banana doesn't?
Yes this process will work with any fruit. Be sure to watch my banana wine videos also before starting.
My hydrometer broke right when I was measuring, so I continued and filled my bin up most of the way with water. Can I let this sit for two days before adding my yeast? My new hydrometer will be here Monday so I can accurately test the ABV.
Yep that will be fine.
@@HowToDoneRight thank you so much!!! Super excited about this.
Have fun with it. 👍👍
does it change the taste doing it so quickly?
Not at all. Watch this video that 30 day wine won awards. ua-cam.com/video/0Z0ZH03CP4E/v-deo.html
wow!! congratulations and thank you
Can make vinegar with the scraps
That's a great idea👍👍
I have a 5 Gallon batch of this just clearing up right now. I tasted it when I racked it over and I'm really excited to taste this soon! What length of time would you say, if at all, would be optimal for aging?
Fruit wines I like 3 to 6 month range. I think that is the best. 🍷🍷
Hello, I want to know if I could use Sugar cane juice instead of actual sugar😅
Yes that should work I know people do it... just make sure no preservatives added to it or will not ferment. Great question 👍👍
Hi Todd, your videos are much appreciated. I have made pineapple wine using extra sweet pineapple variety and it was delicious. However, the acidity level seemed low. Do you think adding more acid blend would enhance its acidity and if yes what rate would you recommend to try on a new batch with same pineapple variety. Thank you ❤
That is surprising since pineapple are acidic. Did you follow my recipe and add acid blend upfront? Adding additional acid blend will help balance acids... I would add additional 1/2 tsp per gallon.
@HowToDoneRight yes I did, I read about the pineapple variety i used (del monte gold) and they said that it is low in acid and high in sweetness... so maybe that why? Awesome, I will try 1 tsp per gallon and see how it will turn out. I will keep you posted 🥰
How long can it sit with Super-kleer? I added Super-Kleer today, but I may not be able to bottle for about 4-5 days due to the holidays. Is that ok? Thanks!
It can sit in there for days Even a week or two no issues.
@@HowToDoneRight Bottled it tonight! tasting great so far. Thanks for your help!
Great video , how many pineapples did you use per 5 gallons?
I used 5 pinapples you want 15 to 20 pounds of cut fruit. I Have the recipe in the description
@HowToDoneRight thank you it's working out. One concern do you rinse the star san off with water before using it? Will it kill the yeast?
Nope... use the starsan as a wet sanitizer. If you rinse it is defeating the purpose of sanitization.
@@HowToDoneRight I appreciate you taking the time to answer me. It's bubbling great after 4 days. Ty
I'm here for you. 😀 I try and answer all my comments I want you to be successful in this hobby.
This looks so good,loved your enthusiasm too 😀
Thanks so much😊😊
So you checked the potential alcohol in the bucket and it was 12.5-13%. Then in the carboy you added water to top off the liquid. Does adding water lower the potential alcohol?
No it will not change... remember the alcohol is already in there..
You should be able to use the skin inplace of some of the tannins
Hello. Great videos, thank you. Question, can you use this 30 days method for all kind of fruits? If so, how does it compare to the 4 months one? 4 Months is a lot of time, but which one do you recommend? Is there a difference in flavor between the 2 of them? Thank you and great job.
Thank you. I prefer the longer period if you Have the time. The difference will be in the clarity but very close. No difference in taste. I won awards on this 30 day recipe and can be used for any fruit.
@@HowToDoneRight Great. Thank you for the response. I will try it as some as possible. I mentioned to my wife that I want to try it, and she did not believe me, so now i have the extra motivation to prove her wrong.. hahaha.. I also have one more question but I will ask it later.. Thank you again
Good Evening,
I started my pineapple wine and added yeast on Monday 8/7. This is day 2 of stirring. When I replaced the lid tonight the airlock went crazy bubbling. It is bubbling so hard it has clouded the starsan liquid in the airlock. Is this a problem? Do I need to reduce th amount of liquid in the bucket?
Sounds like you have bucket a little full.. you just don't want airlock to get blocked by pulp.
@@HowToDoneRight I’ll keep a check on it. I removed the airlock and poured out the clouded solution. Re-sanitized it and replaced it Thanks for the information.
I can't wait for you to taste that batch...😁😁😁
Me either!!!😂😂😂
Great video! I was wondering if this wine held it's flavor to your standards 6 months later.
Oh yeah no difference whether I make it in 30 days or 4 month process. Best wine ever. Lol
hello, to fill the missing quantity in the carboy, should we put dry wine or put backsweeten wine is correct too?
Dry wine is best. But I have done it both ways.
Hi Todd, question for you. I am using the 30 days wine recipe. I am on day 15 and my finished S.G. was.990. I have banana wine that I just racked into the 5 gallon carboy yesterday. It was nice and clear but I had a at least a gallon more I needed to fill the carboy. So, I squeezed the mesh bag and started racking it into the carboy. I had already put the bentonite in before I racked. It was so cloudy coming out of my hose going into the carboy. I then added about half a gallon of water to top off. As I looked at it this morning there was about an inch of sediment on the bottom. I did stir it up as directed and it is really cloudy now. Should I keep going with the 30 day protocol or should I rack it again when all the sediment gets to the bottom and do the bentonite agai? Any of your expertise or advice would help! My Pineapple wine using your lingo "Is Amazing". Thanks and Happy New Year to You and Laura.
Squeezing the bag will add alot of fine particles that's why I never recommend it but don't panic... lol... let it sit in the bentonite for 30 days and see how clear it gets.. you can hit it again with bentonite or use the liqorqwik. Your doing a great job. Happy holidays to all of you too. 🎉🎉
Great video! Sadly i cannot find a place to get acid blend here in Denmark. Which acid would you recommend to use instead? Citric, tartaric, or malic? Thanks :) Edit, my brewshop also has both white wine, and red wine tannins, which one should i get?
This video will help with some substitutes also ua-cam.com/video/a_nadvqSR5E/v-deo.html Tartaric would be best followed by citric. If you make a dark wine use red wine tannin. Light colored wine like pineapple use white wine tannin. Have a great day. 👍👍
@@HowToDoneRight Awesome, thanks alot! So also just 1/2 tsp pr gallon of tartaric?
Yes that will be prefect. 👍👍
Does it matter if I added a little too much bentonite?
Nope that will be just fine. 👍
I noticed that you used 5 camden tablets when starting and another 5 tablets during the finishing up, is this correct?
Yes 1 per gallon. Beginning for sanitizing fruit and killing wild yeast and at end for sanitization and bacteria control.
Ok,got it. I wasn't sure because the recipe only calls for 5 for 5 gallons but should read 10 camden tablets. 🤔
Cant wait to taste it!
Good catch... The recipe was for Making the wine. Then Bottling is additional.
Anybody know how your suposed to use thise mesh bags?, i tried one when my muslin finally wore out but i cant stand it, cant squash or squeeze the juice out, cant get the gunk out of the sticthing even after a boil wash, thought it would last longer but i really cant get on with it 😢
Never squeeze your mesh bag.... whole video on that. Turn inside out rinse and sanitize.
ua-cam.com/video/rqrEwetv5mM/v-deo.html
Take the skin boiled then take the juice from boiling it and put it in your wine. A lot of people use that for tea and so you can use probably use it for Tantain
Great tip. 👍