How to Make Homemade Wine - PumpkinLESS Spiced Wine
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- Опубліковано 6 жов 2024
- Pumpkin spice... is it the pumpkin or the spice? Well... most people seem to think one way! So we ran with it. Let's make a super easy, inexpensive spiced wine. Most ingredients can be purchased from local grocery stores, but if you can't get some of them, we have links!
Ingredients:
4 lbs ( 1.8 kg) Bartlett Pears
1 gallon (3.785 liters) White "Grape Juice"
10 g Fermaid O: amzn.to/3FI5hGB
1 package EC-1118: amzn.to/47a9ZZz
1 lb (.45 kg) Sugar
1/2 teaspoon Wine Tannin: amzn.to/3QC2i9e
Additions:
2 Cinnamon Sticks: amzn.to/3Qjp5VE
1.5 teaspoons Allspice Berries: amzn.to/3MkfGMH
2 Cloves: amzn.to/3Qi2OHN
2 Cardamon Pods (crushed): amzn.to/47crUir
Dark Brown Sugar to Specific Gravity of 1.022
1.5 teaspoons Vanilla Extract: amzn.to/3MlkDVp
Pasteurization: • Easiest Way to Pasteur...
_____________________________________
Little Big Mouth Bubbler: www.northernbr...
Hydrometer Kit: amzn.to/3saamoc
Baster: amzn.to/3MkgMrN
Scale: amzn.to/3tY1vGt
Star San: amzn.to/3SivL9q
Stirring Paddle: amzn.to/45KnXQM
pH meter: amzn.to/3u0M7ZW
1/2 baking sheet: amzn.to/45Rgn6M
Our Favorite Pitcher: amzn.to/49gDafx
Auto Siphon: amzn.to/45OVF7J
1 gallon Wide Mouth Fermenter: amzn.to/49oJFgm
Bri's Pen: amzn.to/477saiG
Belgian Tasting Glasses: amzn.to/40jtP2u
Anova Sous Vide Precision Cooker: amzn.to/40ececa
Glencairn Glasses: amzn.to/40ju8dE
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#pumpkinspicewine #pumpkinspice
I started a Christmas brew not to long ago, a gingerbread mead, pretty similar brews to be honest, very similar spices used and also will be backsweetening with dark brown sugar when I bottle it. I was convinced I was going to have to dump it. The flavor just wasn’t turning out how I wanted it to be, but I let it sit for a few weeks and came back, grabbed a sample, sweetened it and it was fantastic, so happy I didn’t dump it😂
Mmmm!! I don't think this would last a year in my household. Not even exaggerating.
I've started transporting a few bottles of the best wines and meads to our country house that has a cellar, and where I have a hiding space too, lol! That's like a reserve wine archive.
I've just finished fig mead and thought I was done with brewing for the year but now I gotta make this! 👍
This came out surprisingly good actually.
I’m about to start a fig mead from family grown figs! Any tips?
@@allycami Perhaps I'd suggest using a brew bag because they're super full of tiny little seeds. If you have a really fine bag, it should contain most of them because otherwise they're a pain! I've first done it without and now with a brew bag...and the latter was so much easier to rack.
Also figs are really sweet so take that into consideration.
And use pectic enzyme.
Have to say, I'm envious of your family grown figs. Means you have plenty of them. Where I live there are no figs. We do have imported dried figs and the fresh ones are insanely expensive.
Luckily some family friends from Spain gifted us a ton of figs last summer and we still had 4kg of them frozen, so I made 10L of fig mead out of them because we don't really eat figs. But omg...they go so incredibly well with honey!! The mead is frickin amazing!
Good luck with yours and cheers! 🥂
The Spice must flow!
I love Pumpkin. I made a pumpkin mead with spices and maple. Delicious
39:00 I am glad you added the second cinnamon stick. The first one looked so lonely! 😁
54:12 when that bit of overflow happens, I call it a heaping measurement 😊
I love the glass shattering Gets me every time
Your timeline and editing is amazing, the one reason I follow u guys is the timeline..... also editing, a job well done.
Why thank you :)
I'm now completely on board with gravity readings. I took a reading from my first backsweetened mead, then took the next two to the same 1.036, and they were just the right sweetness for me.
I give you credit. You walk somewhat of a fine line. This is not really what I might call a beginner level recipe. But you never know when someone new to the craft is going to choose this as their first video! So you do a good job of creating the brew while at the same time reviewing some of the basics without going too far into a detailed beginner level video. And the review is a great idea for brewers of any level.
Thank you.
I started some mead and I added so much honey the reading was off the scale, I started it on 10/6 today 11/1 and there is still activity in the airlock, however I'm concern it might stall after looking at on of your videos. Do you think it will stall, and at this stage can I still split the batch and dilute it if it does?
Yes and yes you can.
@@CitySteadingBrews thanks
If there is a Trader Joe's near you you may want to try their Winter Wassail punch to make a Christmas time Spiced Mead. Everything is already in the punch, no ites or ates, so just add honey to get desired SPG. It turned out wonderful!
We can check that out.
Nice highlights Derica
You two are amazingly organized. I can barely coordinate brews so that I have something drinking while brewing next batch. Very envious of your organizational skills. 😁🥰
I think that's the first time we have been called organized, lol.
Meanwhile I keep seeing videos or having ideas and make all of them, and worry I’ll need a bigger house to store it ;-)
I saw this come up in my feed and got really excited. You two have been doing a lot of reviews lately, and I particularly love the brewing vids! Happy Halloween!
Thanks.
Pumpkin pie not being made of pumpkin was my own personal davinci code.
Sounds perfect!
I love the new hair color Darica! Always enjoy yalls videos and learning new tips and tricks.
I like to make wine from sugar and melon peel.
Melon is neutral and rich in vitamins. And together bread yeasts survive above 15% alcohol.
I think ten cubic inch of pumpkin will properly vitamin up the yeast.
I never use suplemment. My secret is to cook 1 cubic inch of dry rice and at least 3 cubic inch of vegetable (mostly sweet potato) or fruits per gallon. It do the job pretty nicely.
My wife and I run a hot sauce company that makes spicy sugar with dried powdered pumpkin and pie seasoning. It is super delicious.
Hey guys, I must say that this was a very interesting watch. Having been a chef for so long I was aware of a lot of the flavour range you were in and I already knew I’d enjoy this video a lot. I’m going to get a few easier wines and meads done but this is one I want to do. As for your scoring, I always saw that as your feelings and thoughts, I guess sometimes you may have to explain that to people. Anyway thanks for sharing this epic journey. Cheers 🇦🇺
Thanks!
Coincidence. I just started a pumpkin spice cider. I did use pumpkin puree and I hope it comes out good. If not I'll do this recipe. Thanks for all you do. I love this hobby.
You should try a tonka bean mead. Or it would have gone really well in this wine, based on the spices you did use.
I'll have to check them out :)
Brian if the ethanol content trends upwards on the graph to an “infinity” it isn’t logarithmic it is exponential. Logarithmic would be a graph that rises quickly and then stops before X number slowing down infinitely as it approaches said number. Hope that helps from your local math guy :)
That's the word I wanted... exponential.
Kinda surprised that there’s no nutmeg or ginger in the brew - I always picture those spices when I think Pumpkin Spice
You can if you like!
Wow that sounds pretty great.
Thanks!
I find that weighing my brew bag down with lead round balls helps keep the fruit at the bottom and not seal the top off.
Lead? No... please don't add lead to anything you intend to consume!
The spices remember me how I made the Nord Mead from Skyrim. It has Gloves, Cardamom and cinnamon in it.
You two hit this one out of the park. I was hoping you did vanilla bean. Extract was right time.
Thank you! Glad you liked it!
I totally agree with Brian and pumpkin can’t do it either. Love the spices as well
I am with you on the use or rather non-use of the mesh bags. I even added some of the glass weights to a bag and the fermentation gasses laughed at me as the bag rose to the top. Unless there is a good reason and workable a plan in place, I shall not use mesh bags again!! It's like putting fruit into a balloon, blowing up the balloon and trying to keep it submerged in the fermenting jar.
I get 100%white grape at Walmart all the time. Then add whatever I want to add. Have also done just juice and it's like your sweet red recipe. Yummy.
Thanks for sharing!!
I completely knew there was no pumpkin in pumpkin spice, but pumpkin is one of my favorite flavors spiced or not.
You had me at pumpkinless 🤣🤣
Interesting. This is basically what I’m making right now. It’s in primary. I chose water rather than grape juice. I did a white grape and pear, and a white grape before. Both were terrible tasting brews. But for this one in secondary I’m adding 3 more pounds of pears as well as the spices, and vanilla.
I think I’m gonna try this one out ! 😄
Love your work guys, keep it up!!
Thanks so much!
He who controls the spice controls the brewniverse!
It's good to see you're putting the spice in secondary. That was my plan for the cyser I'm cooking right now. I feel vindicated.
GOOD GOLLY MIS MOlLY. Love you guys❤
lol “ check their eyes they’re probably brown” - Derica
Need this as a t-shirt
I can honestly say I've never wanted a pitcher so bad after watching your video's lol.
Lol, thanks!
Last time I did pears, I burned out a juicer making a perry cyser. It turned out great, but no more juicer
:(
If you had not backsweetened , would you still need to pasteurize the batch?
No if you don’t add sugar that’s possible to ferment you can skip the pasteurization. You also can backsweet with stevia or other non fermentable sweetener.
The same if you really high over the alcohol tolerance of the yeast. You don’t need to pasteurize.
Yep, as stated. You only pasteurize if there's a chance of refermentation.
Spice is Life
Lol
Great show again, Is there a disadvantage to adding the sugar during pasteurisation? perhaps you wouldn't need to stir as much.
The only disadvantage is you don't really know how much you need unless you sample it...
I love cardamon in my spiced brews and fermented chilli sauces but also hate liquorice. In small amounts its adds something I would miss if it wasn't there.
Love this! I also am not a huge fan of pumpkin. Why have a little bit of Cyanide when you don’t have to?
Vanilla is a background flavor in lots of sweet foods...
Yup!
Cleaning brew bags is also a royal PITA!
looks like success :)
love the moment that builds from 20:45 and peaks at 20:55
but I do wish you would stop repeating the accusation you make at 27:52
sure it was a lie, but it was a lie with reason and context;
and the person to your right knows both
@jamespreston7823 IT'S. A. JOKE. Teachers did tell me I would never have a calculator handy but this is a joke.
Just a curious observation. I was wondering what the buildup at the bottom of the container was prior to initial fermentation. If it was undissolved sugar or something else. The time was from 21:00-23:53. I was curious more so if it was something that may have had an impact on the OG or not especially if I was to try to replicate your recipe. Great job y’all.
I think you are seeing a shadow or just the curvature of the fermenter making it look darker. There's no sediment.
I had my hopes up that this would be pure pear... but then the white grape came into play, and I knew it would be mainly apple, so I was like "Awww..."
Any chance of making something that's pure pear? I absolutely *LOVE* pears, and would love to find a recipe that spotlights their flavor.
We've done pear cider. If you wanted pure pear, just use pear juice with the pears. ua-cam.com/video/WWxmkNxtSmg/v-deo.htmlsi=vKoM1a7MyX_nzPex
How well does that juicy juice white grape make plain wine, great video you two thanks.
We have yet to try that actually.
In this video Brian mentioned that he won’t be bottling it for several months. Normally, you guys bottle as soon as the brews become drinkable and let it bottle condition. Was there a particular reason that this one is sitting in the carboy lot longer before bottling?
Actually we don't. For the past year or so they all sit a month or three before bottling.
This looks wonderful!!! Happy Halloween you guys!
Thanks! You too!
I made this recently, but with pumpkin. Tastes great!
Did you roast the pumpkin first?
@@aimeevanlandingham3844 I boiled it a bit but didn't cook it per se. Maybe 15 minutes or so.
I'm making yalls spiced metheglin should be ready in time for the holidays.
I need to make sure I’m not crazy.
In January we made a 5 gallon batch of wine with the intent of bottling it and giving it away at Christmas when it reached about a year old. We bottled it today so we could start that and get the space back but we didn’t pasteurize it or stabilize it in any way. It’s been sitting finished for probably 8-9 months. It should be ok right?
Don’t know the final gravity, our notes fell off the carboy…
Probably? Without readings I can't tell you for sure.
Hi, this was a good one. Do you think it would be nice to add some wood, like oak or something? Just wondering😅.
Sure if you wanted to.
A comment and a question. The low pH reading you had could be partly related to the meter being finicky. Having a pack of pH paper as a backup could be beneficial.
Now the question: Could you use premixed pumpkin pie spice for this?
The pH reading was fine...
If you wanted to use a mix, it depends on the ingredients I would say.
I will be trying to replicate your recipe tomorrow. I couldn't find the same juice locally, I ended up with an "organic" juice. Ingredients are filtered water and organic white grape juice concentrate. During your tasting, you mentioned you got some of the apple flavor, which mine likely will be without. I was wondering if there is anything that might be good to add that could add some of that apple flavor? I thought about throwing a few apple peels in but not sure if that would do more harm than good.
The green apple was just a by product. If you really want it, you could add green apples maybe.
Juicy Juice white grape juice is 60% apple / 40% grape.
Hey hey hey. I wuz the first to like this pumpkin spice vid. Happy dance here. Dont look. Ok back to the show.....
I'm looking to get started with the hobby. After some successful beers, I now want to try a mead... what size/kind of jars are these wide mouth things called?
That was a Little Big Mouth Bubbler from Northern Brewer. 1.4 gallons.
Love yoir videos. Was wondering if you have ever used toasted spices in a brew before?
We could have here. Tends to give more flavors.
Yeah it's made with pumpkin pie spice. Although some coffee makers do use actual pumpkins.. I'm sorry but I love pumpkin.
I don't hate it, but it doesn't ferment well really.
@@CitySteadingBrewsthank you for letting me know. I haven't brewed in a while
Don't get me wrong, some love it and ferment pumpkin, I just don't really like it.
A while back y'all did a spot on flavor concentrates and listed the brand and where to get them. I can't remember which episode and can't find in archives. Do you remember which concentrates I'm referring to?
Vintner's Best was a good one.
What if you macerated the chunks of fruit in all the sugar in your fridge for a few days prior to building your brew? It would make measurments more difficult, but could ootentially vet more extraction? Maybe a side by side comparison?
Probably no difference. Yeast are pretty efficient at getting to sugars. There usually just isn't much sugar in fruits anyway, especially berries of any kind.
I have a question for you, I am a first time wine maker lol I was gifted grapes and thought I could give this wine making a try. I got a fermenting bucket and washed and mashed the grapes, I did not write down exactly what I did but I did take a gravity reading and did add sugar and a campden tablet per gallon before I added the yeast. I have been pushing the grapes/skins down daily in the bucket but my question is when do I strain the skins and seeds etc out and move on to secondary fermenting. One site said after 6 days but even in this video with the pears you left it 2 weeks but again it is in a glass fermenter and mine is in a bucket with no airlock to allow gasses to escape. I have been watching a lot of your videos and like how you explain things. TIA
ua-cam.com/video/hsOd9rWRcSU/v-deo.htmlsi=cz3ZIbfbwSncgdhh
I guess i started my holiday pear wine on time for the holidays. I have just done my first racking and will add spices. I have 6 gallons so I need to expodentiate for the volume difference. When it’s done melding with the brown sugar and vanilla, I wanted to cold crash and force carbonate in a keg. I have that 5 liter keg and tap to serve at the holiday dinner. I guess I will save a few gallons for packaging as not to screw up the whole batch. THOUGHTS?
You're going to want to stop fermentation after sweetening.
@@CitySteadingBrews you mean pasteurized before keeping. Right?
Kegging
Going to have to try this. The only time I have used spices I added them to the primary. Final product really had no spice flavor. My question is have you tried ground spices? I think you answered why my spices didn't work. That was one I left totally dry.
Ground can overextract and they tend to be messy!
Question about aging. Does chilling affect the effects of aging? I have a couple bottles that I made for a friend's wedding that I held onto as a future anniversary gift. I was thinking about how it will age, and realized that we served it chilled, so I just instinctively put the bottles in my fridge. No idea if it has a noticeable effect or not.
Also, I signed up for VIP a couple days ago. How do I access the FB group? I'm just excited to steal everyone's good ideas lol
Cold slows down aging.
ua-cam.com/video/V9rLofArIfg/v-deo.htmlsi=b41WrenMWjYd8RJi
As for the VIP, you should have received an email inviting you but just search city steading vip on FB so I can let you in.
Hello. Does using pectic enzymes increase fermentable sugars in a measurable manner or does it just help break it down to clarify and release more juice? I would assume it would work similarly to cellulase and break pectin down to a simpler carbohydrate.
Measurable? I don't know about that. A small amount, but sadly it also raises the methyl alcohol level in a brew. Again, not by much.
I remember watching a video where you made metheglin and you put the spices in primary ferment because you liked the taste better that way, even though it could potentially stall the brew. I'm about to make a metheglin myself and wonder if that still holds true for you? I'm debating whether to put the spices in primary or not
Thanks!
Much the same either way I have come to learn!
Great video! What would you think of adding some ground ginger to the spice recipe?
I wouldn't do ground... but maybe chunks would work?
Or ginger juice, blenderize ginger root with a little juice and add that in.
that's funny I have the same shirt that brain has but mine is black and white
I wonder what the flavor profile would be with maple syrup instead of sugar.
It would add a maple flavor... and likely be more of a maple wine.
What is the project you bought the white grape juice for? Just bein’ nosy!
Was intended for a simple wine but all the extra juices in it wouldn't work for my idea.
I want to make a fig mead. The figs are from our trees and have been dried. Should I use Campden tablets or the pasteurizing process you used in this video?
I would pasteurize.
I wonder what this would be with a "neutral" pepper to get some heat.
If you wanted to but I don't personally think it's the right flavor combo.
If you have more head space than ideal in secondary fermentation, but our est abv is above the 10. How much worry should I have about turning to vinegar?
For vinegar it's not much of a worry but oxidation can add off flavors still.
Just bottled my very first recipe and think it's worth giving it a try, juniper orange zest and kiwi 😊✌️ let me know if you want the full recipe
Question, have you attempted reusing and or washing your yeast?
Yeah... was less than great to be honest.
when i seen your problem's with yeast i didn't order any yeast i just used sparingly what i already had and didn't have a problem using a quarter packet in 2.5 gallons brew worked it slowed fermentation a bit meaning took 2 to 3 days to really kick up but it worked fine with no stalls or problems of any kind i did use nutrient with yeast hulls and never went over 1.090 spg no hiccups at all
Wonder if a little bit of oak is what it needs?
We considered that, but opted for vanilla extract. Plenty of tannin in this already.
Was that a lethal weapon reference about the drive threw? 😂
Maybe? 😆
Ok I have another question, I have filtered off the skins and seeds and put in gallon jars but one jar is only about 1/3 full, I don't have a smaller jug to ferment in, so can I add to that some juice concentrate from grapes that I juiced with a sauce maker and home canned to fill up the gallon jug?
In primary it doesn't even matter.
I too share your disgust with the giant orange melon gourd thing.
*fist bump
Lol
Sounds like Apple cider mead from the tasting can I convince you to make pumpkin spice with pumpkin so it's more of a pumpkin pie mead
Neither of us like pumpkin...
@CitySteadingBrews rats I was really hoping for that pumpkin spice recipe that taste like pumpkin pie for my sister. Ok ill keep trying forums. What's 6 more gallons
I never knew that most of the cinnamon was actually Cassia cinnamon. What would be the difference if you had Ceylon cinnamon. Would there be a much difference, if any.
They taste quite different.
Cool Whip.....*Laughs in Stewie*
“Why are you putting so much emphasis on the h?” 😂
You say that brews don't have ears. What if you made a brew with corn on the cob?
Corn wine is a thing actually.
Interesting, is it different from a wash you would make to distill?
no idea, we don't distill as it's not legal without a license.@@darynm1679
9:58 There’s a big difference between mostly dead and all dead. Mostly dead is slightly alive. With all dead, well, with all dead there’s usually only one thing you can do.
Exactly!
Check their pockets for loose change.
Happy Halloween guys! Are you planning on any "Halloween special" episode or is this video intended to be the Halloween release? Thanks guys. 😊
We had big plans! Didn't end up working so... this is it.
@@CitySteadingBrews I understand. This will do!
Edit: A Christmas special would be pretty sweet too now that I think of it... 😉
We have a special recipe coming for the holidays.
@@CitySteadingBrewsyou’ve mentioned that one in passing at least once
Do you have to add the tannin in primary or is it ok to add in secondary?
Either is fine :)
So for your spiced methiglin, should I add the spices during primary like you guys did last time, or should I add it in secondary like this video?
Either. Adding later is technically safer.
@@CitySteadingBrews Thanks Brian, love your videos! 😁. Im excited to make it this weekend.
It's beaver-licious 7:50
I have read that using a refractometer to measure the ending SG can not be done and other sources i've read say it works.
Could you shed some light on this issue?
ua-cam.com/video/MgRY9bUUVZE/v-deo.htmlsi=pY6eM9v-C7RLl_RU
What if you put the pears in a blender ?
They would be harder to clean up. There's no reason to blend them :)
could the haze be due to the pectin in the pears?
Maybe.
my life is kinda hectic...i'm a smoker by trade....meats that is....i start a new brew on the 1st of every month and i let it set for 28 days before i do the 1st rack....and before starting a new one....seems to work great for me...
Probably done by then but better to take readings anyway.
Could you use pectick enzyme to clear it
Maybe?