Great videos George keep 'em coming! I get the "ass" or other smells out of my Fastferment fermenters using OneStep and let them soak for several hours (I fill them up to the shoulders of the fermenter and add about 6 tbs of OneStep). I tried PBW as well and found it did not work quite as well, plus OneStep simply needs to be allowed to dry and PBW must be rinsed. The FastBrewing guys owe you for my use of the Fastferment watching your videos convinced me to use them.
Question: First, Im glad you are still alive and kicking! I needed someone to help me make wine, and I always had the hope of being able to contact you with my questions. Here is my question for today: I was reading about "Back-sweetening " wine, and a guy was saying I could use "Grape Juice" But he never defined what type of grape juice he was talking about? Is it just a normal can like from the store?
Dear George, Like your videos. Question...I made 5 gallons of apple wine/cider that never made it to the still..too good. As I want apple flavor, I have a very clear, long fermented sugar wash ready to go. Have a 3 pot 8 gallon still...Thinking of running off the foreshots and heads without thumper..cooling down..attaching thumper and spiking w heads and apple juice concentrate... After restarting the run w spiked thumper, I wouldnt need to separate anything, (foreshot wise) would I? Thanks, John..Alabama..
Can anyone speak on the final ABV%/proof of these wines made in the fastferment? I know George referred to them as "dessert wines" so I was just curious. Thanks.
noticed you mentioned P. sorbate but does this welchs require any other additives. the pinoit gregio shows all kinds of additives. claifying additives ,sulfate, etc. how about an exact ingredient list??
hey George off topic here im a little confused. ive made a simple corn and sugar mash, fermented it out checked gravity points like you've taught me and got around8% in my mash. now ive read and heard to run my tower pot still between 179-182 now it produces good 70-75% abv instead of running that slow, if I turned up my heat a bit to run a steady 60%abv would I not get more of my corn flavors and so on. im basically just a little stumped on hot to run my tower pot still. thanks for all the awesome great videos Jim
Eriwin, You obviously know what you are doing and you describe it very well. Own your process... if running it a little hotter works best for you then do so. If you are running it as a pot still you are already capturing all the flavor you are going to get. There is probably not much more that you are missing. George
+Barley and Hops Brewing LLC ok George thanks I just wasn't sure what way was better low and slow high proof or little hotter less proof but better carry over of taste. I've tried both seems like same outcome. would it make any difference that my column is rather tall at 2 1/2' or should I reduce height. i thought my flavour was way off but after heading down to Gatlinburg commercial clear is around same taste. thanks again George
This is part 1 and I describe the recipe as 10 cans and then enough water to bring it to 5 gallons (would be 4 gallons). There are 4 one gallon jugs in the video. In part two we re-state this. Recipe is 10 cans and 4 gallons of water. George
+Barley and Hops Brewing LLC thanks.. sorry I've watched it like 3 times but after the first I kind of fast forward to hear the points I want ;).. sorry!
This takes me back. When I was 16 I had a 5 gallon glass carboy full of Welchs grape fermenting in my room. My mom was really freaked the fuck out when she found that science experiment!
Bitter wine is an indication of an acid imbalance most likely. If you could neutralize the acid it may lessen the bitterness but it is hard to know for sure; could be many other things. Sorry I don't have a one-two punch solution for you. George
To turn into vinegar need to be lower content of alcohol like 8 percent wich you can do it by adding wather, mustn't contain solfites, wine must be in a big container, being at least 30 percent empty, open air and high temperature like 80 or more, if un summer directly under the sun.
hi everyone ,if anyone else wants to learn about how to make wine at home from fruit try Corbandy Tasty Wine Crusher ( search on google ) ? Ive heard some decent things about it and my cousin got great success with it.
+azza4740 There are many factors in creating an amazing wine. One resource I found that successfully combines these is the Pavas grape plan (check it out on google) without a doubt the most useful course that I have ever seen. Check out this amazing website.
interesting points ,if anyone else wants to learn about how to make wine from fruit try Corbandy Tasty Wine Crusher ( search on google ) ? Ive heard some amazing things about it and my cousin got cool success with it.
If you have gassy, "flatulent" smelling yeast that's a sign you didn't add any or enough yeast nutrient to the mix to keep the yeast happy during the ferment and can result in "off" flavors!
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Felt his positive energy right away! Fermenting, a labor of love.
Thank you George!
Another great video, thanks for the info.
Thanks for a great grape wine recipe and video!! Happy fermenting!!🍷🍷Cheers!!
Great videos George keep 'em coming! I get the "ass" or other smells out of my Fastferment fermenters using OneStep and let them soak for several hours (I fill them up to the shoulders of the fermenter and add about 6 tbs of OneStep). I tried PBW as well and found it did not work quite as well, plus OneStep simply needs to be allowed to dry and PBW must be rinsed. The FastBrewing guys owe you for my use of the Fastferment watching your videos convinced me to use them.
Thank YOU GEORGE
Is that a 3 gallon fermenter?
Question:
First, Im glad you are still alive and kicking!
I needed someone to help me make wine, and I always had the hope of being able to contact you with my questions.
Here is my question for today:
I was reading about "Back-sweetening " wine, and a guy was saying I could use "Grape Juice"
But he never defined what type of grape juice he was talking about?
Is it just a normal can like from the store?
Yes
Dear George,
Like your videos. Question...I made 5 gallons of apple wine/cider that never made it to the still..too good. As I want apple flavor, I have a very clear, long fermented sugar wash ready to go.
Have a 3 pot 8 gallon still...Thinking of running off the foreshots and heads without thumper..cooling down..attaching thumper and spiking w heads and apple juice concentrate...
After restarting the run w spiked thumper, I wouldnt need to separate anything, (foreshot wise) would I?
Thanks,
John..Alabama..
I wonder if this can be done in a way to make Soju.
Can anyone speak on the final ABV%/proof of these wines made in the fastferment? I know George referred to them as "dessert wines" so I was just curious. Thanks.
I had a mash sit for 4 months and was probably the best likker I’ve ever made !!
Living proof of what I've been saying for years. It doesn't go bad.
George
noticed you mentioned P. sorbate but does this welchs require any other additives. the pinoit gregio shows all kinds of additives. claifying additives ,sulfate, etc. how about an exact ingredient list??
You make gallons and gallons of wine, what do you do with it all? You can't possibly drink all of it. lol Love the videos keep them coming.
George, are you retired? i tried to call 2 times,?
hey George off topic here im a little confused. ive made a simple corn and sugar mash, fermented it out checked gravity points like you've taught me and got around8% in my mash. now ive read and heard to run my tower pot still between 179-182 now it produces good 70-75% abv instead of running that slow, if I turned up my heat a bit to run a steady 60%abv would I not get more of my corn flavors and so on. im basically just a little stumped on hot to run my tower pot still. thanks for all the awesome great videos Jim
Eriwin, You obviously know what you are doing and you describe it very well. Own your process... if running it a little hotter works best for you then do so. If you are running it as a pot still you are already capturing all the flavor you are going to get. There is probably not much more that you are missing.
George
+Barley and Hops Brewing LLC ok George thanks I just wasn't sure what way was better low and slow high proof or little hotter less proof but better carry over of taste. I've tried both seems like same outcome. would it make any difference that my column is rather tall at 2 1/2' or should I reduce height. i thought my flavour was way off but after heading down to Gatlinburg commercial clear is around same taste. thanks again George
and.....I made this wine back when this video was new and guess what?
Im back to learn how to do it again!
There’s no real good word for it. “ That smells like ASS!!!!” Ctfu! 😂😂😂 (instantly subscribe)
Hi how long to take for bottling the wine after the turbo clear be adhering. We can way longer then 24 hours.
The line they smell like ass almost killed me🤣🤣🤣🤣🤣🤣😂😂😂😂😂
In another one I mentioned that it smelled like two asses. Sometimes I kill myself.
Thanks
George
Good to put on your salid.
1 shot per day Apple cider vinegar (mother) u will never get gout again
Have you ever put French oak wool chips with the grape juice wine? If so is it a good idea or no?
French oak is a very good wood for this.
Geogre
I just made some of this up its 12% abv hope it turns out
so what was the recipe? cans per water? did you just make juice as per the side of the can?
This is part 1 and I describe the recipe as 10 cans and then enough water to bring it to 5 gallons (would be 4 gallons). There are 4 one gallon jugs in the video. In part two we re-state this.
Recipe is 10 cans and 4 gallons of water.
George
+Barley and Hops Brewing LLC thanks.. sorry I've watched it like 3 times but after the first I kind of fast forward to hear the points I want ;).. sorry!
No problem. Happens all the time.
George
Can this be distilled?
Yes
This takes me back. When I was 16 I had a 5 gallon glass carboy full of Welchs grape fermenting in my room. My mom was really freaked the fuck out when she found that science experiment!
lol thats great
Matt Thomas LMMFBAO 🤣 🤣🤣 🤣 HAPPY TO SEE YOU STILL ALIVE 😂😂😂😂
Can you fix bitter tasting wine?
Bitter wine is an indication of an acid imbalance most likely.
If you could neutralize the acid it may lessen the bitterness but it is hard to know for sure; could be many other things.
Sorry I don't have a one-two punch solution for you.
George
Well, when it smells like 4 asses, then you got a prob! Great video. Ive learned alot from your videos, thank you.
Can I just use 100% Grape Juice that isn't concentrate?
Absolutely.
To turn into vinegar need to be lower content of alcohol like 8 percent wich you can do it by adding wather, mustn't contain solfites, wine must be in a big container, being at least 30 percent empty, open air and high temperature like 80 or more, if un summer directly under the sun.
ha ha "maybe it smells like 2 asses"
can you show us how to make port
Port is fortified wine. You will need to do some distilling first
Maybe it smells like 2 asses did it for me too lol!
hi everyone ,if anyone else wants to learn about how to make wine at home from fruit try Corbandy Tasty Wine Crusher ( search on google ) ? Ive heard some decent things about it and my cousin got great success with it.
+azza4740 There are many factors in creating an amazing wine. One resource I found that successfully combines these is the Pavas grape plan (check it out on google) without a doubt the most useful course that I have ever seen. Check out this amazing website.
interesting points ,if anyone else wants to learn about how to make wine from fruit try Corbandy Tasty Wine Crusher ( search on google ) ? Ive heard some amazing things about it and my cousin got cool success with it.
Wait, if that’s Welch’s grape juice wine, wouldn’t that make it Menichevits? Maneshvites? Jewish Hanukkah wine?
FAST FORWARD TO 14:30 PAST THE PART WHERE HE TRIES TO SELL YOU EVERY PIECE OF $HIT IN THE ROOM.
If you have gassy, "flatulent" smelling yeast that's a sign you didn't add any or enough yeast nutrient to the mix to keep the yeast happy during the ferment and can result in "off" flavors!
My friend don't forget home made yesat ther some people live in concert threat don't allow drinks the mast make it in home
It's okay, George. You can say it smells like farts. XD
Lol wine wobble 8:00
Under the influence is my comfort zone. Hehe.
The only yaset that we have is brad yaset we need to make the best way form it
I understand completely. Can't do anything about government over sight,
Be safe
George
I feel like I'm listening to Goofy😁👍
Thank you. You have some personality. 😂
Just tastes like vinegar.....just a dry white wine
I'm sorry George, but my donkey does't like you saying she stinks.
What?
@@BarleyandHopsBrewing You said the container smelled like "2 asses"
Just a joke son, just a joke!