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Add a few more and you have V8 wine 😆

Thank you so much! Thank you for your support 😊

Great suggestions, thank you! And thanks for watching! :)

That’s true!!! Thanks for watching! :)

@@CraftyWiners I have noticed that you aren't liking people's comments? Why, I wonder?

@@Mario-s1c2othe “love” icon is one step above “like”, and that’s what we did to your comment.

@@GregInIdaho thank you. Great for your clarification!

Thanks for watching 😊

Mac and Cheese might be challenging lol 😂

Thank you! I actually don’t color it myself but I have a wonderful stylist. It’s a bit of a process though she dies it platinum and then adds purple highlights and then uses toner on it. So my tip is find a great stylist 😁

@@CraftyWiners Thank you! I love your channel and the pups are adorable!

Thank you so much for watching ❤️

Nope, not when it already has sugar that hasn’t been fermented. That’s why you take a hydrometer reading to see what’s there. Thanks for watching!!

@@CraftyWiners yes that's right👍

Maybe you stall the fermentation whit to much sugar!! To much can stall it!! Just maybe 😁

Thanks for watching!

Awe yes, great idea!!

No, it's actually a Walmart special :)

Yes, temperature can affect the gravity. We actually have a tool now on craftywiners.com/tools that will calculate that for you.

Thank you, we'll check that out!! :)

Pun or no pun on “GAS”? 😆 Glad it worked well!!

We haven’t yet, but it’s on our short list to record very soon.

Yeah, it’s pretty cool - is well made and is nice that it comes with the accessories. :)

We aim to please with our segues! Thanks for watching! :)

Good questions and thank you for watching! 1) You could do that probably (that is how seltzers are often made) but it wouldn't truly be hard lemonade or cider without starting with the juice. It doesn't lose ALL the flavor and some people may like it the way it is but we prefer more flavor which is why we add some concentrate back in. 2) We have a priming sugar calculator at www.craftywiners.com/tools. that is free for anyone to use, as well as several other very helpful tools! Typically Ginger Beer is made with sugar water (white or brown) and some optional ingredients such as lemon juice. If you don't want any significant flavors during primary fermentation you could leave the lemon out until after you rack it, then you can infuse with real lemons and ginger root or use extracts if you aren't patient...lol. Once the desired flavor is achieved you can carbonate it. Just make sure you are using bottles that can withstand the carbonation. If you are adding real lemon you will want to take a gravity reading prior to adding the priming sugar for natural carbonation as real fruit does contain some sugar and you don't want the carbonation to get out of control and create bottle rockets. Our tool takes that into account for you! Hope that helps!

Thank you for the tip, we'll see if we can get ahold of any. Thanks for watching our channel! :)

We're gonna check that out. Thank you for watching sir! :)

We choose to make a gallon at a time of some wines, 6 gallons of others. Thanks for watching!!

We found this info on it: winefolly.com/deep-dive/all-about-vouvray-wine/ We're going to find some to try! Thanks for the tip, and thank you for watching!

That’s awesome, we are going to check Mealie out, thank you! Thanks for watching, we really appreciate you!!

Thanks for your opinion and thanks for watching! :)

Baaaah.......that's not gonna matter, a little insurance yeast won't hurt. There's gonna be so much yeast to begin with you wouldn't be able to tell the difference...making sure you get a thorough fermentation is more important. This is no different to overpitching yeast in your beer wort.

Great tip!! This video avoided anything that can't come from Walmart, but that's very useful for those with a capper! :) Thanks for watching!! :)

You should be just fine at those temperatures! At 60 degrees, fermentation will be a little slower, and at 80 degrees, it will speed up, but knowing that we don't think you'll have issues. Even the carbonation temp is close enough that you should be fine, just be aware that the time you have to leave it will increase at the cooler temps. We typically ferment our white wines at 55 degrees, and our reds at 78 (using carboy heaters), but that's mainly just personal preference and also gives us predictability on the timeframe from start to finish. If you want to have a little more control over the fermentation speed, you COULD try using a tiny little heater in a corner someplace where it won't effect the room temperature much, and place the fermenter close to it to make it more consistent (probably aiming for 80 degrees for -any- yeast). But really this shouldn't be necessary we don't think. Thank you for watching, and please let us know how this goes for you!!!

For us, it varies for each variety, but normally: Lemonades and Ciders: 7-8% White Wines & Champagnes: 10-12% Red Wines: 14-16% The recipe video for the particular wine will tell what we specifically went for, and usually why. In this particular video, we were targeting around 9%, as we wanted to make sure that the vast majority of people that tried the recipe do get the carbonation fermentation started. It's likely to go ultra-dry depending on the temperature that it's fermented at, and with bread yeast, you don't want to count on it starting again for the carbonation at over 11%.

Yes it is! We keep buying the 5 type variety packs, gives us lots of choices! :)

@@CraftyWiners Good Idea!

You want to shoot for a pH of between 3.3 and 3.8 before *bottling* reds, yes. But to *start* fermentation, all yeasts thrive best between 4 and 6, so before we pitch the yeast, we aim for a pH of 4.0. This ensures that there is minimal chance of stalling and that the yeast is healthy and happy throughout the process. During fermentation, the pH will naturally drop, usually to around 3.8 or so, and thus you won't usually need to make any more adjustment prior to bottling. There's more to it, including titratable acidity, you can learn all about these topics in our pHun with pH video found here: ruclips.net/video/NQjDUAElM5w/видео.html . Thanks for the question, and thanks for watching our channel! :)

That’s a good strategy! Greg would rather keep it off and attempt the “precision draw” to get as much of the juice as possible, as sometimes the cap feels very very tall! lol Thank you so much for watching!!

Oooh, that sounds wonderful!! :) Thank you so much for watching!!

Thanks for watching, Bernard! A few main reasons why we take hydrometer readings on all our videos (even if we have done it before on the same batch of juice): 1) we are teaching how to make wine, and using a hydrometer is a basic skill that all winemakers should use, in our opinion. 2) we used Nature Blessed concentrate in the video, but the viewer can use whatever they have or want to use. 3) the FDA allows US nutrition labels to be up to 20% higher or lower than actual, which makes them interesting but not normally accurate enough, also in our opinion. :) We also have a tool at CraftyWiners.com/tools that takes the nutrition label info and does the math for you, but we still recommend using a hydrometer reading. Thank you for the feedback!

@@CraftyWiners No argument from me except I would argue that the label provides any wine maker no matter how experienced or inexperienced with an approximate value of the potential ABV, and given that gift taking a measurement means that you have some sense of how reliable your own measurement is so that if the wine maker misreads the hydrometer, it's kind of obvious.

Absolutely, anything you can do to help double-check yourself is a great thing to do!! :)

We cover most of this in our pHun with pH video, but basically we see a lot fewer stalls when we start with a pH of 4 or higher, and the pH will normally naturally lower to around the range we like (~3.8) to end at to have the taste we are looking for as well as some shelf stability. The pHun with pH video is linked in this video when we discuss pH, and it’s also linked in the description below the video. All yeasts thrive most when the pH is between 4 and 6, that’s their sweet spot. Yes, wine yeasts can normally tolerate a pH lower than 4.0, and we are aware that many winemakers start their fermentations lower. Our advice is based on our experiences however. We normally say try to start off at around 4.0, as when it’s finished dropping through fermentation, it typically drops to around 3.8 which is where we think it’s got a decent balance of taste and shelf-stability. And we rarely have to add any tartaric acid to get it to that point. We don’t normally measure the TA unless we think that maybe it’s lacking in acidity based on the taste, and we never look at it until our pH is at 3.8 or lower and we think it’s possibly not acidic enough based solely on taste. Thanks for watching, Bernard!! :)

You should! We have some recipes for yummy flavors coming soon 😊

@@CraftyWiners Sounds awesome. I've been on a hard ginger beer kick lately. I think I will add this into the rotation.

We’ve decided to release the blueberry add-on recipe this weekend, it picks up where this leaves off with just the changes to make it an amazing blueberry lemonade. :)

@@CraftyWiners That sounds Awesome !!

It is actually surprising how good it tastes. Obviously it's not a great wine, but since it's using store-bought juice and bread yeast, we expected it to be bad and it's far from bad.

Glad you enjoyed it!

It’s at craftywiners.com/tools, 4th tool down. Thanks for watching!!

For the buffer solution? Yes they are fine, especially if you mark the 250ml line on them using etching cream! :)