A couple tips to make your wine better: I wouldn't blend the grapes, this releases acids and stuff that will affect the taste of the wine, especially if there are seeds in there, best to mash up in a screen bag and then put the hole bag in the bucket for fermenting squeeze out and remove when done, this will also help remove and chunks of fruit that are not needed. The 7-10 days is just the initial fermentation process and should be able to breathe, the yeast needs some air to work right and this process only gets you 70% of the fermentation. You will get stronger and better wine if you siphon into another container and leave sediment behind and then you put on the airlock after topping container with water and let sit for 4-6 more weeks. Depending how quick you want your wine, you can do this one more to to clear it up a bit before bottling (siphon, top with water and airlock until fog free). Just some tips to help make it a bit stronger and taste even better without adding cost to what you are doing...just time...cheers...
Hey Todd I learned how to make muscadine wine from my father. He said NEVER wash the grapes. You remove natural yeast. Because I don't wash them I don't have to use yeast. Mash with a wooden muddle and sit for 7-10 days. THEN you strain and THEN you add the sugar and water for additional brewing. So there is a 2 step fermentation process for stronger percentage of alcohol and better flavor !!!!!!!!!!!!!! Just another way
Thanks deeply for sharinG how to make Wine Naturally without a yeast package as I just made some Apple Wine Naturally and it was a lil too sweet because I added a lil too muCh sugar...but...hey my Wine iS a work in Process!👍But your technique will giVe Humanity the Confidence to make it Naturally too!✌😀🌹🍷🌹☕🍵☕
This is an awesome video. So many other videos take you through a million step just to make one jug of wine. Being from the south, North Carolina I've had family members who made wine the same exact way and I knew the process could not be all that difficult. So of course I'm going to the farmers market this weekend to get a flat of grapes and blueberries sugar and yeast and I will make some of this for my wife to serve at Thanksgiving. I don't drink but I'm sure she will enjoy thanks again for the video
What?! We’ve been on a hard lockdown here in Michigan but one thing that’s stayed open (around me) are the party stores. I think I’ve drank more alcohol these past 6 months than I have my whole life ..... here to learn how to make my own because I’m tired of giving my money away to the government
I have pear trees in my back yard. This year they are loaded with pears. I think that I should make some homemade pear wine and post a video of it on UA-cam.
I love this video 👍. I made wine twice from grapes in my yard. I've wanted to try using the blender and finally, here's your video doing it and you love the outcome! Now all I gotta do is pick which junk room to use 🥳. 🥂 Cheers!
Ive been brewing for a bit but i definitely recommend star san to sanitize all your equipment before fermentation, before testing abv and before bottling. Helps cut down chances for contamination. I also suggest using that same star san solution instead of water in the reservoir. Its meant to keep out small bugs that water wont kill
Making wine from any grapes is pretty easy even unripe ones if you know what you are doing. Add sugar though. I get the best with special wine yeasts like rc212 and BDX. In my op. it's some of the best wine, far better than storebought. Drink before a years out, they dont last forever. If you do though youll be glad you did. If you use unripe grapes, add water, cut the acidity with calcium carb. and add sugar maybe a little honey youll get great results, specifically with BDX but RC212 works very excellently too. Try it out, and tell me. Youll be glad you did. Be sure to wash and then fill bottles and fermenters and almost anything that touches the wine with water that has sodium bisulfite added for a few minutes. As long as you cork the bottle with a decent floor corker.... your result will prob. be golden. Add sugar but not too much. Wine can be made this way, like a tea, soaking the mashed grapes in a fermenter for a while. Always cover the fermenting grapes with plastic wrap too. Strain out into bottle after a week or so of punching down the cap and smashing the grapes. You will then have very excellent wine if you did it right. It takes about 4 months or so to ferment completely. Too much sugar, or too much acid, too little water or calc carb added will result in something not good. Get it just right and youll have a wine literally fit for a king out of native grapes. I prefer concord, but prob. any can be used. Add just a little bisulfate to the bottles when you bottle to the wine. Let the corks float in a glass of water with sulfate. I like to use storebought wine corks and cut off the used end. I like to pick mine early too when theyre turning to birds dont get them. They tend to find them when ripe and eatem all. Youll get a white wine or rose, but it will be amazing. Always rinse out the bottle when done. Theyll be some gunk int he bottom, but dont be afraid, its just yeast and its edible and even tasty, but its not bad for you. It contains vitamin B6 and trace copper. You perfect this and you wont be going back to storebought wine, trust me. Results are amazing. Wont give you a dark red, in the colder climates with unripe grapes, but you wont notice, because DANG its so good. For really green grapes add a touch of dark honey in the fermentation. Sometimes I freeze the really green ones for a long time, and this heightens the flavour and lessens the acidity. But cutting the acid is mostly the water and calc carb. The rc212 gives a WORLD class wine with this green grapes. But sometimes there an off flavour thats very slight. Too bad. I love that stuff. The BDX doesnt have ANY off flavours I could tell. And is still amazing. BDX and RC 212 are some of the best yeasts. No sulfur problems usually in the bottle (as with Pasteur red.) (=you open it and it smells like a rotten egg. this is from fermenting in a bottle or closed container. It can be removed by copper exposure (any copper metal in the wine.) However RC212 and BDX usually give the BEST wine anyway and they dont have sulphur problems usually.
Nice video. Id recommend a couple of yeasts that will help you out if you ever get around to it. Wine yeast (D47) has a alcohol limit of around 14% but leaves you with a sweeter wine What I like is the champagne yeast called (EC 1118) it reaches the 18% level but leaves you with a dryer wine. Normal bakers yeast is fine if it’s all you have but it’s alcohol limit caps at about 6-8% Just a few tips. Cheers brother. 🤘🏼
I'm having a bash at making my own wine just now for the first time ever so fingers crossed. Currently on day 3 of fermentation. I'm doing a blackberry wine with grapefruit (I'm hoping it won't be too sweet :p ), because I have used berries instead of grapes I added a strong cup of black tea-3 tea bags stewed to replicate the tannins in grape skins. I'm excited to try new recipes and learn along the way. Enjoyed you vid, thank you for posting. Cheers...hopefully lol.
I ran into best wine making video searching what to do with all these grapes 🍇 I found at my parent's home just left to rot. I picked them, found your video and watching and was just thinking if i should use a blender instead of what other youtubers suggested, and you did exactly that. Then I wondered if I should do it now since I had "half" a beer too 😂 and since you did too, I am gonna now do exactly what you said and make my wine today 🥂 love your funny attitude
Hi Todd, I have approximately 60 lbs of concord grape from my backyard just about. Wondering how much sugar, yeast and water to add after mashing? Great vid!
I usually do 1 four pound bag of sugar and one pack of yeast for every 10 pounds of fruit! The amount of water varies depending on how much liquid you want. And how strong, or weak, you want your homemade wine to be. Less water usually means a better tasting wine. More water means more wine, but it won't taste as good. I hope this helps!
I am about to attempt my first time in making wine. I have a question, should I stir the mixture at any point while it's going through the process? Also, i don't have any yeast, is it required to add yeast? I was reading that the mixture would get yeast from the peeling and isn't required but adding sugar would create stronger alcohol levels? Hoping you can correctly advise me on everything. Thanks in advance 😊
my buddy used a balloon with a pin sized hole in it over the vent cap. it would rise and fall.. then he'd shake the bucket and it would rise again..he said once the balloon doesn't rise anymore, it's done. great video.
Thanks for the vid. It was awesome! My 5 buckets have stopped fermenting. I was told not to pour the last two inches of liquid at the bottom of the buckets through the strainer. Couldn't see in your video if you did or not. What are your thoughts on this?
It will be a lot clearer if you do that. But we usually try to get all that alcohol goodness! LOL! That's just us. But, do whatever works the best for your wine preferences. Cheers!
im curious how long didnyou brew it for with the whole grapes? when i done it i would let it ferment a week with whole fruits, then strain the whole fruit out and let it sit for a month. i noticed you on bottling day still had whole fruit. did let it ferment a week or more?
Finally, a wine maker with class. I gotta hand it to y'll that moonshine...errr wine, looks to be a fine vintage. The facilities were top notch...maybe a little on the too clean side..but what the hey, you can't have everything your way. Cheers!!!
Thanks for the nice video. I really love wine, especially when it is made at home in a natural and healthy way. My question: After the fermentation period is over Does wine contain toxic methanol, does fermentation produce methanol??
---Help Requested--- I brewed Cranberry wine about a month ago with ' real' brand cranberry juice and regular yeast. Brewed it in dark atmosphere with proper airlock facility, after a week i filtered the yeast out of the brew via muslin cloth. For few days i still saw bubbles rising from the bottom in my brew, it's been a month now and i haven't consumed even a sip of it. Today i saw some kind of weird thing at the bottom like you get layer on milk (can't explain in words) i took a sip and it kinda tastes harder than before. Is it just aging or has the brew been ruined, now i wanna consume the wine but don't know whether it'll get me into hospital or high???
What a great quick way to make some wine, how long after you bottle the wine does it have to sit before it’s ready To open and drink? And what temp should the bottles be in during this time? Thanks a lot! Great video!
my dad and his friend have made blueberry, grape, chokecherry, and dandelion wines before. I have made wine for others but i won't drink the crap myself. lol Thanks for sharing Mr. Todd!!
i lived in a dry community and they wont ship any brewing stuff to the area, but luckily we had grapes, bread yeast and sugar and made wine in a similar fashion, not the fanciest looking but tasted good and did the trick.
I used to like a lot of the desired effect...LoL...A little wine now and then helps digestion or at least that's what some of the older generation in my family have told me...LoL..All I know is it makes me happy and warm...LoL...
Hello Todd Just to make things clear, i need for every 1 pound of grape 1 pound of sugar, correct ? What about the water, how much gallon to dissolve the sugar and yeast ? Thank you :)
Hi Todd! Loved your video! I'm gonna try this recipe. I'm into a sweeter red wine. Should I use the 5 lbs of grapes to 5 lbs of sugar ratio or use more sugar for a sweeter taste? This will be my first batch!
Boy I bet that is some good stuff! I’m definitely gonna be trying your technique out after my other runs finish! Thanks for the video sir an stay safe out there! You have a new subscriber:)
Making wine from any grapes is pretty easy even unripe ones if you know what you are doing. Add sugar though. I get the best with special wine yeasts like rc212 and BDX. In my op. it's some of the best wine, far better than storebought. Drink before a years out, they dont last forever. If you do though youll be glad you did. If you use unripe grapes, add water, cut the acidity with calcium carb. and add sugar maybe a little honey youll get great results, specifically with BDX but RC212 works very excellently too. Try it out, and tell me. Youll be glad you did. Be sure to wash and then fill bottles and fermenters and almost anything that touches the wine with water that has sodium bisulfite added for a few minutes. As long as you cork the bottle with a decent floor corker.... your result will prob. be golden. Add sugar but not too much. Wine can be made this way, like a tea, soaking the mashed grapes in a fermenter for a while. Always cover the fermenting grapes with plastic wrap too. Strain out into bottle after a week or so of punching down the cap and smashing the grapes. You will then have very excellent wine if you did it right. It takes about 4 months or so to ferment completely. Too much sugar, or too much acid, too little water or calc carb added will result in something not good. Get it just right and youll have a wine literally fit for a king out of native grapes. I prefer concord, but prob. any can be used. Add just a little bisulfate to the bottles when you bottle to the wine. Let the corks float in a glass of water with sulfate. I like to use storebought wine corks and cut off the used end. I like to pick mine early too when theyre turning to birds dont get them. They tend to find them when ripe and eatem all. Youll get a white wine or rose, but it will be amazing. Always rinse out the bottle when done. Theyll be some gunk int he bottom, but dont be afraid, its just yeast and its edible and even tasty, but its not bad for you. It contains vitamin B6 and trace copper. You perfect this and you wont be going back to storebought wine, trust me. Results are amazing. Wont give you a dark red, in the colder climates with unripe grapes, but you wont notice, because DANG its so good. For really green grapes add a touch of dark honey in the fermentation. Sometimes I freeze the really green ones for a long time, and this heightens the flavour and lessens the acidity. But cutting the acid is mostly the water and calc carb. The rc212 gives a WORLD class wine with this green grapes. But sometimes there an off flavour thats very slight. Too bad. I love that stuff. The BDX doesnt have ANY off flavours I could tell. And is still amazing. BDX and RC 212 are some of the best yeasts. No sulfur problems usually in the bottle (as with Pasteur red.) (=you open it and it smells like a rotten egg. this is from fermenting in a bottle or closed container. It can be removed by copper exposure (any copper metal in the wine.) However RC212 and BDX usually give the BEST wine anyway and they dont have sulphur problems usually.
Hi how long after putting everything together mixing etc will I see the bubbles? I've got 4kg grapes 1.5kgsugar 4grams yeast a total of 8liters in a 10l bucket.
I hope i didnt ruin my batch.. So ive watched alot of videos before i chose yours to go with, but i got mixed up and i have been opening my lid to stir it once a day. Did i mess it up? Its been 1 week and it smells like wine, havent heard any bubbles today so far. Thank you for your process and sharing with us
Does the mold on the lid of the pail and in the tube affect the flavor? Is it safe? Shouldn't the area you ferment in be clean? You talk about avoiding contaminants and that seems like it would be a bit of a problem.
Hi and thanks for posting. I've been lucky enough to buy a house in France and we currently have a load of grapes, with pips and I would like to make wine, like you have shown. A couple of questions. 1) When your wife blended the fruit, was that water she added. If so why ? was it to make the blending process easier. 2) Once you've blended the grapes, can you confirm that the tube that went into the large water container was used to siphon the gas that was produced by the grapes, into the water container. 3) Did you say that once the gas bubbles stop it is a sign that the wine is ready. I couldn't hear what you said, sorry. I'd be grateful if you could clarify this for me please as I am very keen to get making wine. One more thing, my grapes have pips, do I have to do anything differnt, like remove the pips or do I just wazz it all in the blender. Cheers. Loving the laid back presentation style.
Hello! I will answer your questions as best I can. Question 1) The water was to help the blending process, but it was also to create more liquid since we did not have enough fruit. If you have plenty of grapes you wouldn't need the water. Question 2) Yes. Make sure that you do not fill the container too full. There should be an air space of several inches between the liquid and the end of the tube. This allows for the gas to escape. 3) Yes. Once the bubbles slow a great deal, or stop, the wine is ready. Make sure that you have a good seal on the container apparatus so that gas can escape through the tube only. This prevents any contamination of your wine as it ferments. 4) We leave the pips in, but if you have an easy method to remove them that would work as well. I hope this information helps. We have been making wine like this for years and although it wouldn't be considered 5 star quality, some of it has been pretty good! Have a great day!
Cool! We put on a batch of blueberry wine on October 8th and it is still bubbling. We're hoping it will be done soon, but every batch of wine is a little different. My advice is to wait until it stops bubbling. If you can't wait and decide to bottle it. Please put it in a plastic container with a plastic lid that is loose enough to let gas escape. Good luck.
i made dark red blackberry wine. just dumped warm water, sugar, yeast and mashed blackberries in a bucket and i let it ferment for about a week and 3 days, then i squeezed out by hand the wine from the mash, then i let the wine sit for about a month, but periodically change the containers that the wine is left to sit in, just to make it as clear as possible, in the end i bottled the wine, got 5 bottles of wine, currently is left to sit in a box in a cold and dark room.
yeah that has been bottled 2 weeks ago. now its mid september, and i got some grapes, and its practically the same process. it's day 2 of the fermentation process, and i added 2 yeast packs, since i didn't have any yeast on day 1, i resorted to putting bread in sanitized plastic sock, and use that as a primitive type of yeast. now, all we gotta do is wait.
The flavor was surprisingly good! It was dry with no after taste. This batch needed about twice as many grapes as we put in it. That's where the blueberries came in. I would guess it's alcohol percent at around 7 to 10. Somewhere in there. We always make it out of whatever fruit we have available and someone normally drinks it! LOL!
I used to make lots of wine. Smart mov removing the grapes from the stems. Before you add sugar, you have to check the sugar content of the juice. If it's 22% your good to go. If it's lower, then you add sugar to some distilled water. At 22%, fermentation will start on its own.
My wine is turning acidic. I have only a gallon glass jar. Is glass a problem? What is turning it acidic? I added 2 tums tab to help the process, also a lemon. Other than elderberries, water ( not too much,) and about a cup of sugar. My first batch was great but not able to figure out the problem of it turning to vinegar..so far I only added 1 tsp yeast. I've been adding elderberries to the jar as I pick them. Is that the problem?
If it is sealed properly, with the exception of the tube placed in a container, then there should be no contaminants. It may be that adding fresh fruit to the already fermenting mixture is causing you problems.
Todd, I need some help man... I don't have any air or bobbles coming for my tubing and it is air tight. I am only 48 hours into the process so I do not know if this is normal or not? Possibly I need more yeast because I could have killed the other yeast with too hot water...I don't think so but it's possible. Should I put more yeast in and stir it up or should I leave it alone and it will start blowing air through the tube later? Please tell me something because I started 48 hours ago and I don't have one bubble yet...
Please help I put my grapes in sugar and yeast for 10 days, then I strain them, put them in a bucket with the hose like yours, it has been 5 days they still have not bubbleddid I screw it up
So I was reading on this one site(which this is new to me) said to 2-3 times a week to remove the pulp off of it, because it cause sour taste. Does this have to be done or can it be done once like you did? That's optional,right?!
Not really. It normally doesn't last that long. I'm not making light of your suggestion. We do have a certain amount of pulp that settles to the bottom after we bottle it. We just stop pouring whenever we get down to what we call "settlin's". We have made some real pretty homemade hooch, nice color and flavor, but normally it's just something we make and drink. Since it's not measured and controlled like commercial wines we get different potent potables. I think that's one of the reasons why we enjoy this method so much. You never know just how good, or bad, it's going to turn out! Thank you Mark.
3 bottles of family size welch's 100% grape juice, 4 pound bag of sugar, 1 packet of yeast, and one of those blue, 3 gallon water containers. Mix it all together a come back in 2 weeks, you'll have 3 gallons of tasty wine
I've made apple cider the same way with apples from the tree in the back yard little sugar and yeast. No fancy chemicals tasted great I did spend a little money on a wine making kit though.
if i have 2.5 gal container how many kg of grape i need to have the best wine and should i put sugar also like 1 kg sugar for 2 kg grape and fill it up with water and yeas
I'm not so sure about the conversion rates. The sugar and yeast are optional. We compensate by not having enough fruit, so we add a bit more sugar and yeast. I hope this helps!
Nice work man. I have a few questions. 1. Can I use the everyday yeast used for bread? 2. Do I have to know the level of sugar in the grapes? 3. After the fermentation how should I know it is ready?
Yes, you can use regular yeast. I never pay any attention to the sugar content in the grapes. It is ready when it stops producing bubbles. I hope this helps.
Thanks a world. It was really helpful. This is gonna be my first time making wine. I live in a muslim country. I'm an atheist, though. I watched a bunch of videos, but yours was very helpful and simple. Wish you good luck.
It is grapes season here. Where I live there are over 100 varieties of grapes. Black grapes are very sweet and naturally grown with no chemical added to the dirt or sprayed to them. It is also very cheap. 50 cents/ kilo.
Roughly how many grapes? And it looked like roughly 4 gallons of water, you said about 4lbs sugar so roughly 1lb sugar/gallon? I’ve never made wine before so as I do it I’ll tweet it to fit my taste, just trying to get a good idea of what to start with. Thanks.
In an ideal situation you would want about 10 pounds of grapes. If you get enough liquid from the fruit you don't have to add as much water, or any water if you have that option. The way I make wine has a tuning point! As in the more wine you make, the better you will be able to tune it to your particular taste! You're on the right track! Sorry I couldn't be more helpful!
Todd Wittenmyer Backwoods Living! I thank you for the advice. It’s appreciated. I just planted my grape vines spring 2017 so I have another year or two to go before I get grapes off of them.
Yes. That's a good ratio. That's pretty much our formula. The water added just helps to get a little more wine out of the concoction. It's homemade hooch after all. We've drunk it for years and although it isn't 5 star restaurant quality, I have gotten buzzed on it multiple times. Good luck!
Thanks for the video, can I use normal bread yeast when making rice wine? Second question is can I extract the yeast from a bottle of wine and use it as a starter, for example. Can I use a commercially avalable wine and use the liquid in there as a starter for my (grape juice). My guess is that any bottled wine should contain yeast?
Normal bread yeast works fine for this method! No, you cannot use yeast from wine because the yeast is usually dead at that point. This is as far as my wine making knowledge allows me to go as far as giving any advice. I wish you all the best!
A couple tips to make your wine better: I wouldn't blend the grapes, this releases acids and stuff that will affect the taste of the wine, especially if there are seeds in there, best to mash up in a screen bag and then put the hole bag in the bucket for fermenting squeeze out and remove when done, this will also help remove and chunks of fruit that are not needed. The 7-10 days is just the initial fermentation process and should be able to breathe, the yeast needs some air to work right and this process only gets you 70% of the fermentation. You will get stronger and better wine if you siphon into another container and leave sediment behind and then you put on the airlock after topping container with water and let sit for 4-6 more weeks. Depending how quick you want your wine, you can do this one more to to clear it up a bit before bottling (siphon, top with water and airlock until fog free). Just some tips to help make it a bit stronger and taste even better without adding cost to what you are doing...just time...cheers...
Thank you! I appreciate the useful info!
Not a problem...
Good advice
The guys a,dumb****
How much grape would you suggest for a 5 gallon fermentation bucket? 25 lbs?
Hey Todd I learned how to make muscadine wine from my father. He said NEVER wash the grapes. You remove natural yeast. Because I don't wash them I don't have to use yeast. Mash with a wooden muddle and sit for 7-10 days. THEN you strain and THEN you add the sugar and water for additional brewing. So there is a 2 step fermentation process for stronger percentage of alcohol and better flavor !!!!!!!!!!!!!! Just another way
Thank you.
Thanks deeply for sharinG how to make Wine Naturally without a yeast package as I just made some Apple Wine Naturally and it was a lil too sweet because I added a lil too muCh sugar...but...hey my Wine iS a work in Process!👍But your technique will giVe Humanity the Confidence to make it Naturally too!✌😀🌹🍷🌹☕🍵☕
I made this last year and it was awesome. Can't wait for this year to make more. My 93 year old mom loves it!
Cool! I'm glad you liked it!
This is an awesome video. So many other videos take you through a million step just to make one jug of wine. Being from the south, North Carolina I've had family members who made wine the same exact way and I knew the process could not be all that difficult. So of course I'm going to the farmers market this weekend to get a flat of grapes and blueberries sugar and yeast and I will make some of this for my wife to serve at Thanksgiving. I don't drink but I'm sure she will enjoy thanks again for the video
Best of luck! We like this homemade hooch back in here! Thanks for watching!
Who are wacthing @ time of quarantine hope you could make something to drink cause the liqur shops near your are also closed
That's right! Thanks for watching!
What?! We’ve been on a hard lockdown here in Michigan but one thing that’s stayed open (around me) are the party stores. I think I’ve drank more alcohol these past 6 months than I have my whole life ..... here to learn how to make my own because I’m tired of giving my money away to the government
Thank you. I used your method and my two 5 gallons are almost done. Tasted today and it was lovely.
You're welcome! I'm glad it worked for you!
Oh boy, I can't wait to start making wine at grandma's! :D
Best of luck to you! Thanks for watching!
I have pear trees in my back yard. This year they are loaded with pears. I think that I should make some homemade pear wine and post a video of it on UA-cam.
I would like to see that! I've tried it with peaches! Pears would be interesting! I'll be watching!
We have pears and grapes on the farm here. Love this time of the year! The chickens go crazy for both (:
I love this video 👍. I made wine twice from grapes in my yard. I've wanted to try using the blender and finally, here's your video doing it and you love the outcome! Now all I gotta do is pick which junk room to use 🥳. 🥂 Cheers!
Best of luck! Cheers buddy!
I've been making Apricot Moonshine, honey mead, and now the wine I tried it early with vodka, Oh my good lord it's delicious. 😋
Wow! It all sounds good! Thanks for watching!
We're gonna try this this year! I'll be back in touch when the process is finished. We're excited to try this method.
Cool! Best of luck to you! My grandfather was a Harmon. Are we related?
How was it??
Ive been brewing for a bit but i definitely recommend star san to sanitize all your equipment before fermentation, before testing abv and before bottling. Helps cut down chances for contamination. I also suggest using that same star san solution instead of water in the reservoir. Its meant to keep out small bugs that water wont kill
Okay. Thank you.
Was amazed and you have the demeanour of coolness that is sadly lacking in many others who over talk speak and too much.
Thank you so much!
Fantastic! Ez! I’m excited to not have to overthink the process. Thanks very much for a great video. I’ll be trying this soon! Cheers
Cool! Cheers!
I just brought home a flat of table grapes, ready to try making some wine
Thank you !! I was looking for an easy way to make this wine! You’re the best!
Thank you!
you are my hero sir my grandpa won't tell me his method lol maybe I can perfect yours to out do his lol...Shouting from Texas
Thanks and good luck!
Marcus Crawford ok
Making wine from any grapes is pretty easy even unripe ones if you know what you are doing. Add sugar though. I get the best with special wine yeasts like rc212 and BDX. In my op. it's some of the best wine, far better than storebought. Drink before a years out, they dont last forever. If you do though youll be glad you did. If you use unripe grapes, add water, cut the acidity with calcium carb. and add sugar maybe a little honey youll get great results, specifically with BDX but RC212 works very excellently too. Try it out, and tell me. Youll be glad you did. Be sure to wash and then fill bottles and fermenters and almost anything that touches the wine with water that has sodium bisulfite added for a few minutes. As long as you cork the bottle with a decent floor corker.... your result will prob. be golden. Add sugar but not too much. Wine can be made this way, like a tea, soaking the mashed grapes in a fermenter for a while. Always cover the fermenting grapes with plastic wrap too. Strain out into bottle after a week or so of punching down the cap and smashing the grapes. You will then have very excellent wine if you did it right. It takes about 4 months or so to ferment completely. Too much sugar, or too much acid, too little water or calc carb added will result in something not good. Get it just right and youll have a wine literally fit for a king out of native grapes. I prefer concord, but prob. any can be used. Add just a little bisulfate to the bottles when you bottle to the wine. Let the corks float in a glass of water with sulfate. I like to use storebought wine corks and cut off the used end. I like to pick mine early too when theyre turning to birds dont get them. They tend to find them when ripe and eatem all. Youll get a white wine or rose, but it will be amazing. Always rinse out the bottle when done. Theyll be some gunk int he bottom, but dont be afraid, its just yeast and its edible and even tasty, but its not bad for you. It contains vitamin B6 and trace copper. You perfect this and you wont be going back to storebought wine, trust me. Results are amazing. Wont give you a dark red, in the colder climates with unripe grapes, but you wont notice, because DANG its so good. For really green grapes add a touch of dark honey in the fermentation. Sometimes I freeze the really green ones for a long time, and this heightens the flavour and lessens the acidity. But cutting the acid is mostly the water and calc carb. The rc212 gives a WORLD class wine with this green grapes. But sometimes there an off flavour thats very slight. Too bad. I love that stuff. The BDX doesnt have ANY off flavours I could tell. And is still amazing. BDX and RC 212 are some of the best yeasts. No sulfur problems usually in the bottle (as with Pasteur red.) (=you open it and it smells like a rotten egg. this is from fermenting in a bottle or closed container. It can be removed by copper exposure (any copper metal in the wine.) However RC212 and BDX usually give the BEST wine anyway and they dont have sulphur problems usually.
I'm from down south originally North Carolina. Instead of yeast we use a small Dixie cup of grits in our wine and it came out just as good
Cool! I never thought about grits!
Well, I don't believe that! I guess you strain it all so it doesn't matter. The yeast can come from the air as well.
This was far simpler than I thought it would be! Thanks for showing us!
Thanks Morgan!
Nice video. Id recommend a couple of yeasts that will help you out if you ever get around to it.
Wine yeast (D47) has a alcohol limit of around 14% but leaves you with a sweeter wine
What I like is the champagne yeast called (EC 1118) it reaches the 18% level but leaves you with a dryer wine.
Normal bakers yeast is fine if it’s all you have but it’s alcohol limit caps at about 6-8%
Just a few tips. Cheers brother. 🤘🏼
Thank you!
I'm having a bash at making my own wine just now for the first time ever so fingers crossed. Currently on day 3 of fermentation. I'm doing a blackberry wine with grapefruit (I'm hoping it won't be too sweet :p ), because I have used berries instead of grapes I added a strong cup of black tea-3 tea bags stewed to replicate the tannins in grape skins. I'm excited to try new recipes and learn along the way. Enjoyed you vid, thank you for posting. Cheers...hopefully lol.
Cool! That sounds good! Cheers!
How did it turn out? The tea idea is interesting!
I ran into best wine making video searching what to do with all these grapes 🍇 I found at my parent's home just left to rot. I picked them, found your video and watching and was just thinking if i should use a blender instead of what other youtubers suggested, and you did exactly that. Then I wondered if I should do it now since I had "half" a beer too 😂 and since you did too, I am gonna now do exactly what you said and make my wine today 🥂 love your funny attitude
Thank you so much Rachel! I hope your wine turns out well.
Hi Todd, I have approximately 60 lbs of concord grape from my backyard just about. Wondering how much sugar, yeast and water to add after mashing? Great vid!
I usually do 1 four pound bag of sugar and one pack of yeast for every 10 pounds of fruit! The amount of water varies depending on how much liquid you want. And how strong, or weak, you want your homemade wine to be. Less water usually means a better tasting wine. More water means more wine, but it won't taste as good. I hope this helps!
Just made this, first time making wine and it is amazing. Thank you !
I'm glad it turned out good for you. It can be tricky sometimes. Thanks Bruce!
I want to make my own Wine. Thank you so much for this video, you really helped me out a lot!
You're welcome! Thanks for watching!
Wine for wine for me
Appreciate the camera angle. Mrs. got some fun bags. YEEEEEEHAAAAAA
Yes. She does.
Just got my batch going following your instructions with our white grapes here in oregon. Thank you!
Cool! You're welcome!
Thank you so much. I have whole lotta grapes on the vine right now. I'm on it. Thank you for the info!!! God Bless
I am about to attempt my first time in making wine. I have a question, should I stir the mixture at any point while it's going through the process? Also, i don't have any yeast, is it required to add yeast? I was reading that the mixture would get yeast from the peeling and isn't required but adding sugar would create stronger alcohol levels? Hoping you can correctly advise me on everything. Thanks in advance 😊
I have stirred it throughout the process. You don't need yeast, but it helps. Sugar does help with more alcohol content. Thanks for watching.
my buddy used a balloon with a pin sized hole in it over the vent cap. it would rise and fall.. then he'd shake the bucket and it would rise again..he said once the balloon doesn't rise anymore, it's done. great video.
Thanks Brian! That sounds like a good method.
one of the best videos out there! no frills wine making!!!!!!!!!!!!!
Thank you!
Thanks for the vid. It was awesome! My 5 buckets have stopped fermenting. I was told not to pour the last two inches of liquid at the bottom of the buckets through the strainer. Couldn't see in your video if you did or not. What are your thoughts on this?
It will be a lot clearer if you do that. But we usually try to get all that alcohol goodness! LOL! That's just us. But, do whatever works the best for your wine preferences. Cheers!
Thank you so much I made hooch wine and it was a big hit!!!! I'm makeing it right now and I needed a refresher..lol thanks brother!!!
Cool! That is awesome! Thanks for watching!
im curious how long didnyou brew it for with the whole grapes? when i done it i would let it ferment a week with whole fruits, then strain the whole fruit out and let it sit for a month. i noticed you on bottling day still had whole fruit. did let it ferment a week or more?
About 7 to 10 days. Once you strain it you leave the leftover fruit pulp and settlings out of the wine.
Giving this a try today my Neighbors grapevine was very abundant this year
Good luck! Thanks for watching!
Todd's Backwoods Living! All going well so far can’t wait for the end result!!
Finally, a wine maker with class. I gotta hand it to y'll that moonshine...errr wine, looks to be a fine vintage. The facilities were top notch...maybe a little on the too clean side..but what the hey, you can't have everything your way. Cheers!!!
LOL! Thanks! Cheers!
Hey there I have a question after you put your lid on it waiting on it to start bubbling at 7 to 10 days do you stir it in between that time
I normally do every 2 to 3 days.
@@ToddWittenmyerBackwoodsLiving thx for the quick response
Hey Todd, just watched ur video. How many gallons of grape mash did u use total to match with the 4lbs of sugar?..and how much yeast?
I thought I put the recipe in the description. It's been a while though.
@ToddWittenmyerBackwoodsLiving ill watch it again..maybe I missed it.
Thanks for the nice video. I really love wine, especially when it is made at home in a natural and healthy way. My question: After the fermentation period is over Does wine contain toxic methanol, does fermentation produce methanol??
I don't know, I just like drinking it!
---Help Requested---
I brewed Cranberry wine about a month ago with ' real' brand cranberry juice and regular yeast. Brewed it in dark atmosphere with proper airlock facility, after a week i filtered the yeast out of the brew via muslin cloth. For few days i still saw bubbles rising from the bottom in my brew, it's been a month now and i haven't consumed even a sip of it. Today i saw some kind of weird thing at the bottom like you get layer on milk (can't explain in words) i took a sip and it kinda tastes harder than before. Is it just aging or has the brew been ruined, now i wanna consume the wine but don't know whether it'll get me into hospital or high???
It normally doesn't ruin, but I would have to look at it to be sure. I hope this helps!
What a great quick way to make some wine, how long after you bottle the wine does it have to sit before it’s ready To open and drink? And what temp should the bottles be in during this time? Thanks a lot! Great video!
I have chilled it in the fridge and drank it the same day, but it's better if you leave it in the fridge for a week or two. Thanks for watching!
Dang this guy replies to ever comment... respect. Great video brewski
Thanks!
Are the old shoes in the bag next to the fermenter used to give more flavor to that obscene concoction you call wine?
They are there to solicit responses like this from kind folks like you. Have a nice day!
Gotta respect the early 2000s vibes this gives off
LOL! Thanks!
my dad and his friend have made blueberry, grape, chokecherry, and dandelion wines before. I have made wine for others but i won't drink the crap myself. lol
Thanks for sharing Mr. Todd!!
Hey Adam! I've drank many gallons of this crap by myself! LOL!
Lmao
i lived in a dry community and they wont ship any brewing stuff to the area, but luckily we had grapes, bread yeast and sugar and made wine in a similar fashion, not the fanciest looking but tasted good and did the trick.
I used to like a lot of the desired effect...LoL...A little wine now and then helps digestion or at least that's what some of the older generation in my family have told me...LoL..All I know is it makes me happy and warm...LoL...
Oh yeah! A little wine is always good! LOL!
Now you're my type of people. Makes me miss my family in WV God bless you, fine Sir!
Thank you! I appreciate it!
Thanks Todd , your good people , not to mention that Bailey dog of yours. Funny dog.
Thank you! Take care Doug!
Hello Todd
Just to make things clear, i need for every 1 pound of grape 1 pound of sugar, correct ?
What about the water, how much gallon to dissolve the sugar and yeast ?
Thank you :)
5 pounds of grapes to 1 pound of sugar. That would be best. Use about half of a gallon of warm water to dissolve your sugar and yeast.
Hi Todd! Loved your video! I'm gonna try this recipe. I'm into a sweeter red wine. Should I use the 5 lbs of grapes to 5 lbs of sugar ratio or use more sugar for a sweeter taste? This will be my first batch!
I would go 5 and 5, but I'm only guessing! I hope this helps!
Julie Houston y
We grow good ole tomatoes and homemade wine
And a country boy can survive
Yeah! That's how we do it!
Thanks for sharing! How many days did u leave it to ferment until it was ready im doing it at home
Usually around 7-10 days, or, until it stops bubbling.
Boy I bet that is some good stuff! I’m definitely gonna be trying your technique out after my other runs finish! Thanks for the video sir an stay safe out there! You have a new subscriber:)
It gets the job done! LOL! Thanks for watching and subbing! I appreciate it!
Making wine from any grapes is pretty easy even unripe ones if you know what you are doing. Add sugar though. I get the best with special wine yeasts like rc212 and BDX. In my op. it's some of the best wine, far better than storebought. Drink before a years out, they dont last forever. If you do though youll be glad you did. If you use unripe grapes, add water, cut the acidity with calcium carb. and add sugar maybe a little honey youll get great results, specifically with BDX but RC212 works very excellently too. Try it out, and tell me. Youll be glad you did. Be sure to wash and then fill bottles and fermenters and almost anything that touches the wine with water that has sodium bisulfite added for a few minutes. As long as you cork the bottle with a decent floor corker.... your result will prob. be golden. Add sugar but not too much. Wine can be made this way, like a tea, soaking the mashed grapes in a fermenter for a while. Always cover the fermenting grapes with plastic wrap too. Strain out into bottle after a week or so of punching down the cap and smashing the grapes. You will then have very excellent wine if you did it right. It takes about 4 months or so to ferment completely. Too much sugar, or too much acid, too little water or calc carb added will result in something not good. Get it just right and youll have a wine literally fit for a king out of native grapes. I prefer concord, but prob. any can be used. Add just a little bisulfate to the bottles when you bottle to the wine. Let the corks float in a glass of water with sulfate. I like to use storebought wine corks and cut off the used end. I like to pick mine early too when theyre turning to birds dont get them. They tend to find them when ripe and eatem all. Youll get a white wine or rose, but it will be amazing. Always rinse out the bottle when done. Theyll be some gunk int he bottom, but dont be afraid, its just yeast and its edible and even tasty, but its not bad for you. It contains vitamin B6 and trace copper. You perfect this and you wont be going back to storebought wine, trust me. Results are amazing. Wont give you a dark red, in the colder climates with unripe grapes, but you wont notice, because DANG its so good. For really green grapes add a touch of dark honey in the fermentation. Sometimes I freeze the really green ones for a long time, and this heightens the flavour and lessens the acidity. But cutting the acid is mostly the water and calc carb. The rc212 gives a WORLD class wine with this green grapes. But sometimes there an off flavour thats very slight. Too bad. I love that stuff. The BDX doesnt have ANY off flavours I could tell. And is still amazing. BDX and RC 212 are some of the best yeasts. No sulfur problems usually in the bottle (as with Pasteur red.) (=you open it and it smells like a rotten egg. this is from fermenting in a bottle or closed container. It can be removed by copper exposure (any copper metal in the wine.) However RC212 and BDX usually give the BEST wine anyway and they dont have sulphur problems usually.
2nd bdx is when i realized i was being trolled
Really>? No this is no trolling joke. I do love the BDX yeast. Has no sulphur prob.s, and a great dry wine too. Why do you say Im trolling?
The tube in the bucket reminds me of finding a Hooch stash in a cell or closet
Yep. It does!
I will try this!!! thanks for your video. You make it look so much fun!!!!
Thank you!
I'm trying this now. Started three days ago following every step. I'm not getting any bubbles in the reservoir. How long does it take to start?
If the lid and hose are sealed properly and the buckets contents are at room temperature, it should start bubbling within a few hours.
Hi how long after putting everything together mixing etc will I see the bubbles? I've got 4kg grapes 1.5kgsugar 4grams yeast a total of 8liters in a 10l bucket.
It should be bubbling within 24 hours at room temperature. Thanks for watching!
I hope i didnt ruin my batch.. So ive watched alot of videos before i chose yours to go with, but i got mixed up and i have been opening my lid to stir it once a day. Did i mess it up? Its been 1 week and it smells like wine, havent heard any bubbles today so far. Thank you for your process and sharing with us
No, it shouldn't have messed it up, but the less oxygen that it is exposed to, the better. Sounds like yours maybe ready to chill and drink!
How much Volune do you think it has? Can you tell me? Buy hey, man, its a great method. Thanks.
I would guess the alcohol % at around 7 to 10 percent. It's a guess though. Thanks for watching.
Does the mold on the lid of the pail and in the tube affect the flavor? Is it safe? Shouldn't the area you ferment in be clean? You talk about avoiding contaminants and that seems like it would be a bit of a problem.
Nope.
Great video. Uncomplicated and easy. Gonna try this one.
Thank you! The quality of the wine can be adjusted, depending on how much fruit you have available!
Why does the wine need to drink/ chug water? As you said.
Because you're Megan Davison.
@@ToddWittenmyerBackwoodsLiving could you help me learn by providing an answer
Todd: " I said this is a junk room, if you don't have one you really should get one." Excellent! (IMO)
Any Hoarder: "You call that a junk room.??"
LOL! Thanks for watching!
Hey Todd, if I have grapes with seeds, can I blend those or would it affect the flavor of the wine?
Hello Rebecca! Yes, they will affect the flavor! Blending the seeds is not recommended! (We drink it anyway.) LOL!
I'm kinda nervous to try even tho you showed the steps how long do you leave it in for?? And did yall get a buzz???
Wait until it stops bubbling, then bottle it and put it in the fridge. Oh yeah, we always get a buzz! Thanks for watching!
Hey Todd I got a place to make this but it usually gets pretty warm in there will that hurt the outcomes?
As long as it isn't near direct heat or sunlight, you should be fine!
Hi and thanks for posting. I've been lucky enough to buy a house in France and we currently have a load of grapes, with pips and I would like to make wine, like you have shown. A couple of questions. 1) When your wife blended the fruit, was that water she added. If so why ? was it to make the blending process easier. 2) Once you've blended the grapes, can you confirm that the tube that went into the large water container was used to siphon the gas that was produced by the grapes, into the water container. 3) Did you say that once the gas bubbles stop it is a sign that the wine is ready. I couldn't hear what you said, sorry. I'd be grateful if you could clarify this for me please as I am very keen to get making wine. One more thing, my grapes have pips, do I have to do anything differnt, like remove the pips or do I just wazz it all in the blender. Cheers. Loving the laid back presentation style.
Hello! I will answer your questions as best I can. Question 1) The water was to help the blending process, but it was also to create more liquid since we did not have enough fruit. If you have plenty of grapes you wouldn't need the water. Question 2) Yes. Make sure that you do not fill the container too full. There should be an air space of several inches between the liquid and the end of the tube. This allows for the gas to escape. 3) Yes. Once the bubbles slow a great deal, or stop, the wine is ready. Make sure that you have a good seal on the container apparatus so that gas can escape through the tube only. This prevents any contamination of your wine as it ferments. 4) We leave the pips in, but if you have an easy method to remove them that would work as well. I hope this information helps. We have been making wine like this for years and although it wouldn't be considered 5 star quality, some of it has been pretty good! Have a great day!
Great Video, really enjoyed it and plan to try this sometime.
Thanks! I enjoy your channel!
I did everything just like you did in the video. This Sunday will make two weeks. How much longer should I let it sit?
Cool! We put on a batch of blueberry wine on October 8th and it is still bubbling. We're hoping it will be done soon, but every batch of wine is a little different. My advice is to wait until it stops bubbling. If you can't wait and decide to bottle it. Please put it in a plastic container with a plastic lid that is loose enough to let gas escape. Good luck.
@@ToddWittenmyerBackwoodsLiving Ok thanks
i made dark red blackberry wine.
just dumped warm water, sugar, yeast and mashed blackberries in a bucket and i let it ferment for about a week and 3 days, then i squeezed out by hand the wine from the mash, then i let the wine sit for about a month, but periodically change the containers that the wine is left to sit in, just to make it as clear as possible, in the end i bottled the wine, got 5 bottles of wine, currently is left to sit in a box in a cold and dark room.
Cool! Sounds like it's going to be some really good wine!
yeah that has been bottled 2 weeks ago.
now its mid september, and i got some grapes, and its practically the same process.
it's day 2 of the fermentation process, and i added 2 yeast packs, since i didn't have any yeast on day 1, i resorted to putting bread in sanitized plastic sock, and use that as a primitive type of yeast.
now, all we gotta do is wait.
Living the good life my man. I know you miss that power stash from your prime tho
You got that right
Like the Bob Ross of wine making. 😂
I'm okay with that! LOL!
How was the flavor? looked a little light colored or is this more of Liquor type drink than wine ? thanks for sharing ?
The flavor was surprisingly good! It was dry with no after taste. This batch needed about twice as many grapes as we put in it. That's where the blueberries came in. I would guess it's alcohol percent at around 7 to 10. Somewhere in there. We always make it out of whatever fruit we have available and someone normally drinks it! LOL!
Todd Wittenmyer नगी
I used to make lots of wine. Smart mov removing the grapes from the stems. Before you add sugar, you have to check the sugar content of the juice. If it's 22% your good to go. If it's lower, then you add sugar to some distilled water. At 22%, fermentation will start on its own.
Okay! Thanks for the advice!
Yours is the only method that works for me, Ist year was good and potent, next year tried another method turned to vinegar
Cool! I'm glad it worked for you!
@@ToddWittenmyerBackwoodsLiving Top man yep it did, strong as well
My wine is turning acidic. I have only a gallon glass jar. Is glass a problem? What is turning it acidic? I added 2 tums tab to help the process, also a lemon. Other than elderberries, water ( not too much,) and about a cup of sugar. My first batch was great but not able to figure out the problem of it turning to vinegar..so far I only added 1 tsp yeast. I've been adding elderberries to the jar as I pick them. Is that the problem?
If it is sealed properly, with the exception of the tube placed in a container, then there should be no contaminants. It may be that adding fresh fruit to the already fermenting mixture is causing you problems.
How long did you leave it in the bucket for?
7 to 10 days, or until it stops bubbling.
I noticed you used yeast for bread, have you tried using yeast which is specifically for beer, wine and champagne?
I have not used the wine yeast yet. I would have to order it. I would like to see if it made a difference though.
Todd, I need some help man... I don't have any air or bobbles coming for my tubing and it is air tight. I am only 48 hours into the process so I do not know if this is normal or not? Possibly I need more yeast because I could have killed the other yeast with too hot water...I don't think so but it's possible. Should I put more yeast in and stir it up or should I leave it alone and it will start blowing air through the tube later? Please tell me something because I started 48 hours ago and I don't have one bubble yet...
If it is airtight, then try adding yeast. Normally, the grapes will provide sugar and yeast of their own. I hope this helps!
Please help I put my grapes in sugar and yeast for 10 days, then I strain them, put them in a bucket with the hose like yours, it has been 5 days they still have not bubbleddid I screw it up
How long did it ferment for?thank you ❤
10 to 14 days.
@ToddWittenmyerBackwoodsLiving thanks! Why do some say it takes months??
So I was reading on this one site(which this is new to me) said to 2-3 times a week to remove the pulp off of it, because it cause sour taste.
Does this have to be done or can it be done once like you did? That's optional,right?!
I guess that would be an option. I'm not an expert when it comes to making wine, so I can't really say. But, thanks for watching!
Great batch a Hooch there, Tod & Mrs.Todd Thanks 4 sharing ATB Terry God Bless
Thanks Terry!
As far as clarifying the wine. Have you ever transferred it from one 6 gal jug to another until it clears up a bit?
Not really. It normally doesn't last that long. I'm not making light of your suggestion. We do have a certain amount of pulp that settles to the bottom after we bottle it. We just stop pouring whenever we get down to what we call "settlin's". We have made some real pretty homemade hooch, nice color and flavor, but normally it's just something we make and drink. Since it's not measured and controlled like commercial wines we get different potent potables. I think that's one of the reasons why we enjoy this method so much. You never know just how good, or bad, it's going to turn out! Thank you Mark.
Todd you alright man! I dig the family shout outs and the Junk room!
Thank you!
3 bottles of family size welch's 100% grape juice, 4 pound bag of sugar, 1 packet of yeast, and one of those blue, 3 gallon water containers. Mix it all together a come back in 2 weeks, you'll have 3 gallons of tasty wine
Thanks for the tips!
The best homemade wine ever!!!! thanks guys!!!
You're welcome!
I dont have yeast and only have blueberries and sugar, no grapes.. Can I still do it?
I'm sorry I'm answering late. But, yes. it will work.
Is it a must I put a tube? What if I just tight close then live it there for a week without disturbing it? Will the end result still be wine?
The tube is to let the gas escape! If you cover it, do not cover it tightly!
Thank you for your reply. I would also want to know how many percentage of alcohol and does more yeast increase the percentage of alcohol?
I've made apple cider the same way with apples from the tree in the back yard little sugar and yeast. No fancy chemicals tasted great I did spend a little money on a wine making kit though.
I've tried it made out of apples before. It was pretty good!
if i have 2.5 gal container how many kg of grape i need to have the best wine and should i put sugar also like 1 kg sugar for 2 kg grape and fill it up with water and yeas
I'm not so sure about the conversion rates. The sugar and yeast are optional. We compensate by not having enough fruit, so we add a bit more sugar and yeast. I hope this helps!
Nice work man.
I have a few questions.
1. Can I use the everyday yeast used for bread?
2. Do I have to know the level of sugar in the grapes?
3. After the fermentation how should I know it is ready?
Yes, you can use regular yeast. I never pay any attention to the sugar content in the grapes. It is ready when it stops producing bubbles. I hope this helps.
Thanks a world. It was really helpful. This is gonna be my first time making wine. I live in a muslim country. I'm an atheist, though.
I watched a bunch of videos, but yours was very helpful and simple.
Wish you good luck.
It is grapes season here. Where I live there are over 100 varieties of grapes.
Black grapes are very sweet and naturally grown with no chemical added to the dirt or sprayed to them. It is also very cheap. 50 cents/ kilo.
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الف عافية
Absolutely not, use fruit yeast always!!
Roughly how many grapes? And it looked like roughly 4 gallons of water, you said about 4lbs sugar so roughly 1lb sugar/gallon?
I’ve never made wine before so as I do it I’ll tweet it to fit my taste, just trying to get a good idea of what to start with.
Thanks.
In an ideal situation you would want about 10 pounds of grapes. If you get enough liquid from the fruit you don't have to add as much water, or any water if you have that option. The way I make wine has a tuning point! As in the more wine you make, the better you will be able to tune it to your particular taste! You're on the right track! Sorry I couldn't be more helpful!
Todd Wittenmyer Backwoods Living!
I thank you for the advice. It’s appreciated. I just planted my grape vines spring 2017 so I have another year or two to go before I get grapes off of them.
Rich Miller 288عه
what did you use to seal around the tube out of the bucket
100 percent silicone.
Do you stick the tube in the wine or no and how many pounds of sugar
No, the tube stays out of the wine. Several inches above in fact. 4 or 5 pounds of sugar will do.
ok if I put 4 pounds of sugar should I put 4 pounds of grapes
Yes. That's a good ratio. That's pretty much our formula. The water added just helps to get a little more wine out of the concoction. It's homemade hooch after all. We've drunk it for years and although it isn't 5 star restaurant quality, I have gotten buzzed on it multiple times. Good luck!
If you harvest grapes when they look old and chrinking you get less juice but the taste and the swetness is awsm
Cool. Thanks!
Hi I'm new to this what is the reason for the wine 'drinking'? And how long do you wait before you strain it? Also how much sugar per grape bunch??
I drink wine for religious reasons! LOL!
@@ToddWittenmyerBackwoodsLiving No... you said the wine was drinking the water? Why does it need to do that?
Thanks for the video, can I use normal bread yeast when making rice wine? Second question is can I extract the yeast from a bottle of wine and use it as a starter, for example. Can I use a commercially avalable wine and use the liquid in there as a starter for my (grape juice). My guess is that any bottled wine should contain yeast?
Normal bread yeast works fine for this method! No, you cannot use yeast from wine because the yeast is usually dead at that point. This is as far as my wine making knowledge allows me to go as far as giving any advice. I wish you all the best!
Thanks for the video! Made a batch today , fingers crossed it works!
You're welcome! Good luck!