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The best way to do so is by adding sugar before fermentation.

Thank you! I’m glad it’s easy to follow.

@@SustainableDan you are welcome. Best wishes for your bright channel.

I would do it in the beginning, but I’ve seen people add them after fermentation as well. I would keep them in an easy to remove bag and taste it occasionally to make sure you don’t overpower it.

👍🏻

You’re welcome!

Yes. I have actually started using much less. 1/4 tsp should be fine for a mason jar. If not, just add another 1/4 tsp until you see an active fermentation.

Beautiful, this is the answer i was looking for. I'm starting my first batch today! Thanks. ​@SustainableDan

@@juanmendoza5236 have fun!

You can save very little in the fridge for the next time. About 25g. I use 150g of starter for a loaf of bread. The amount varies depending on what we’re making.

Ferment at room temp. About 65F-72F. It may continue clearing even though fermentation is over. Once I see clarity stop improving over 1-2 weeks, I usually give up and bottle it. It still tastes fine hazy.

I’ve been trying to use less additives. If you keep air out of your wine, bad bacterias can’t thrive and ruin your wine. Fermenting without Camden tablets also allows any wild yeast strains to possibly give your wine unique flavors.

Thank you. Your video is my first ever attempt at winemaking so thought I may have missed a step. One question on the aging after agitating and back sweetening (before bottling). How long does it typically take to age and clear?

🤷

After a few days of initial fermentation, you would need to rack it into a 5 gal carboy. Buckets allow too much oxygen to get in the wine which can ruin it. You can follow the same steps but just 5x each ingredient. If you don’t care about back-sweetening, you can skip the potassium sorbate and additional sugar altogether.

Yup. In the US we call it apple cider. Just a difference in terms.

@@SustainableDan would you do another video with alcohol in it? 😋

Apple season 🙃

@@sibelgeraghty4570 yes. I am still working on naturally fermenting cider with wild yeasts.

Very cool. Any way that works is good.

I felt like it was so easy to get lost with all of the steps. Glad it helped!

It’s very dry. It has a full fruity flavor, but it is not very sweet.

Thanks!

Yes, it should be. Vinegar is made when acetic acid is made from the alcohol. You could even turn your small batch alcohol into vinegar on purpose by adding oxygen via air exposure and letting the present bacteria do their thing.

You know, I think you’re right. Whoops.

Glad it helped!

Thank you!

I try to be as straight forward as a can. Thank you!

You can make it without a juicer. You can even buy and use different kinds of pear juice. You’ll get anywhere from 5-7% ABV.

Glad it helped!

This was a fun one. Pomegranate juice is quite tart, but after some aging it was very nice.

Sometimes you are, sometimes you arent

Well, there’s a wide variation of terms depending on where you’re from. I’ve only ever heard fresh pressed apple juice called Apple a cider or Sweet cider. On the west and east coast, fermented cider is called Hard Cider. I’ve heard that in the UK cider is fermented and Sweet Cider isn’t. 🤷‍♂️

@@SustainableDancider in the UK is alcoholic/fermented so ‘hard’ cider same in France other wise it’s juice. You can have douce or brut, sweet or ‘brut’. But cider is always fermented.

Do Americans call apple juice cider because of the prohibition or something?

@@lunaqueer that’s a pretty good question. It could be why. WSU has an article explaining how cider drinking almost completely died in the US due to several events and movements. Maybe when it came back they forgot the traditions and terms.

Fermentation is done after 3 weeks, anything after = flavour

I find that if I have an idea I want to test out, the mason jars let me see how it works out without possibly wasting/ruining a gallon batch. I used 1qt jars to try collecting wild yeast and doing a wild fermented cider. I’ll be trying out the 1 gal batch this fall.

What a day that will be!

Recovery Centers of America +18333570845

@@SustainableDan XD

That’s quite the exaggeration.

~1-2 grams of additives vs 1 gal. Almost 4K grams in a gallon of water. So .05% is additives. I get not wanting to use them. Feel free to leave them out.

Apple juice is filtered. Also, you can select your apple varieties with fresh cider. They both have very different flavors as well. If you haven’t tried some fresh cider yet, I highly recommend you do. It’s one of my favorite parts of fall.

😮 I would be heartbroken.

Thanks for the feedback!

I do whole berries in my mash. I usually rack that over in 3-5 days. Then I let it ferment all the way(a couple more weeks) and then I’ll rack it over once I notice some considerable settling. After that, it can usually age and clear until bottling(6-12 months). If there are problems with clearing, that’s when you might need to trouble shoot, but flavor is way more important than clarity.

I honestly love this approach. The mash is my least favorite part of wine making. That’s why I’ll make wines with just juice as well. The book I’m reading now always incorporates boiling water into the mash. I’m working my way to wild yeast fermentation so that won’t always work for me.

Thank you for the wisdom! I wonder if there was once topsoil that was washed away. My whole half acre yard is like that. I hope to slowly add back topsoil but will be doing raised beds until then.

I hope you found a close second that you can enjoy.

It’s $1 a pod and of course I drank it. 😋

It’s my pleasure! Blackberry wine is always a pleasure to make and share.

I tighten it. It’s probably a good idea to burp it everyone in a while. Weck has glass jars with glass lids that would pretty much burp themselves. I haven’t had any issues yet.

@@SustainableDan thank you! ☺️

1.It should only bubble for 2-3 weeks but can take longer if it is kept at a cooler temp. 2.You can let it age anywhere from a couple months to a year. Make sure to keep very little headspace once it’s done fermenting. 3. It all depends on the fruit you use. White wines generally need consumed quickly. I don’t like keeping homemade wine more than a couple of years. That doesn’t mean it doesn’t last longer.

@@SustainableDan I appreciate you! Thanks!

Well, white cloudy stuff could be anything. It could be pulp, peach fuzz or mold. I would scrape all of it off and rack it into a carboy. If it comes back I would call it a loss. If it stays gone, just use proper sanitary practices and keep racking it until it’s clear.

Indications that it’s mold would be that it’s floating on top and not necessarily just at the top. Also if it’s very white and not just a tan/yellow color. There’s lots of stuff floating around in the must. I hope you get it all sorted out.

As long as you’re careful, it should be negligible. The less oxygen, the better. It won’t reproduce the way bacteria does.

🤷 was going more for fun/casual. Whoops.