Just racked mine off a few nights ago - followed your recipe, and it smells sublime. Just waiting for it to settle out (yes, I used isinglass) then I'll have my first shot at back-sweetening. Thank you for the video - I've learned loads from you. Even throwaway comments, like putting apple juice on the old pulp to make strawberry cider - that's a really nice tip! So, cheers! You're an absolute legend. :-)
Youre a legend. I have just done this, but added a kilo of mixed berries and some concentrate grape juice. Cant wait til it is done, I have opted for 23 litres at roughly 9%. Think I will add more sugar tomorrow I would now but I have ran out. Great tip on th3e apple juice front, will make a very nice cider I think
Interesting how you describe the flavour. This was one of the first homebrews i ever did, and at the time i didn't really know about back sweetening. Without sweetness it taste kinda like strawberries mixed with a little cardboard. Think we ended up mixing it with pims when we couldn't be bothered to buy fresh fruit
I have some bottles with screw lids and some need corking. Do the bottles with screw caps last on the storage shelf? How long would this wine be good for in storage?
Could honey be substituted? AND could I make the strawberry wine without the yeast or pectolase? I just want to use honey and strawberries only. Is that possible?
A couple days ago I started a strawberry mead.... I expect to get around 5 gallons... but used 20lbs of fruit... that I hit with a immersion blender. Strawberries are very low in sugar. I have mine coming in at about 11% and used tea for tannins and raisins for nutrient. I did not add pectic enzymes to clear. I have time and it is 5 gallons. I am willing to age it out and pectic enzyme can make it go funky long term. I saw this vid AFTER I made it... but I want to make a small batch of strawberry wine and see if I prefer the mead over the wine. I have a empty 2 gallon fermenter to see... but I have to wait for a brew bag to come out of one of my brews. :D What do you do when strawberries are on sale for $4 to $5 Canadian a flat of 8lbs or 3.6kgs ... apparently you buy 5 flats and wash, slice and freeze. I know it would mean different bottles... but have you considered pasteurizing once you have your back sweetened sugars in? I don't drink much so I have to take into consideration that aging might be a real thing to do. I have back sweetened wine and mead and had success with pasteurization. My mead was corked... the wine I put in flip tops and even in a beer bottle. I just like that it gives me more options and keeps things cheap.
Great video I need to try this .I have just made a 25ltr batch of sugar wash using alcotec 48 it never had carbon , and let it ferment dry I didn't use fining so I can add flavoured syrup (sodastream) and sugar to carbonate . Is it safe to drink or have I made methanol and need to chuck it its cloudy but I guess I can wait for it to clear please help
Hey man. Yeast is a hardy bugger. I thought the same right up until I painted my walls with a bottle of blackcurrant wine 😂 if you keep it ice cold it will halt the process but warm it up and it starts fermenting away again ☺️
most likely you would end up with bottle bombs. the principles are the same. the execution is different. for carbonation its 4g of sugar per liter and switch out the sugar for back sweetening for artificial sweetener. you get the fizz and the taste and none of the boom!
Sir i need ur valuable suggestion regarding making of mix fruit if we want to make mix fruit juice wine than can we have 1/4 part grapes, 1/4 part apple or orange , 1/4 part pomegranate, 1/4 part pineapple etc and make wine and instead of white sugar can we use sugar cane jaggery Waiting for ur reply Thnx
Nope! That nipple thing at the bottom is to increase strength of the glass under pressure. Most sparkling wines will have it an no still wines (unless the bottling company is being cheap and using the same bottles for everything). Also adding sugar now will continue the fermentation but also give you sparking wine. DO NOT ADD TOO MUCH SUGAR if you are storing it long term it can EXPLODE under the pressure. Level teaspoon is plenty to make it fizz, but it will be dry again.
Historically, punts were a function of wine bottles being made by glassblowers. The seam was pushed up to make sure the bottle could stand upright and there wasn’t a sharp point of glass on the bottom. It’s also thought that the punt added to the bottle’s structural integrity.
making homebrew wild and cheap TL:DR; we’re both wrong! 😋 It just happens to assist in structural integrity and collect the sediment, in reality when you pull one bit up another bit gets pulled up too!
hey, that bottle was 2 liters. i'm always a big fan of bigger bottles, less sterilizing :) i will say 1.5 liter bottles work perfectly for gallon batches, 3 bottles and done :D
@@makinghomebrewwildandcheap Thanks. Can you tell I'm a rookie? I didn't factor in how they would each hold a 1 gallon batch. I opted for the 1.5L bottles coz of that (and because they were cheaper ;) ). Cheers.
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Just racked mine off a few nights ago - followed your recipe, and it smells sublime. Just waiting for it to settle out (yes, I used isinglass) then I'll have my first shot at back-sweetening.
Thank you for the video - I've learned loads from you. Even throwaway comments, like putting apple juice on the old pulp to make strawberry cider - that's a really nice tip!
So, cheers! You're an absolute legend. :-)
This is marvellous. Thanks, Lee!
Youre a legend. I have just done this, but added a kilo of mixed berries and some concentrate grape juice. Cant wait til it is done, I have opted for 23 litres at roughly 9%. Think I will add more sugar tomorrow I would now but I have ran out. Great tip on th3e apple juice front, will make a very nice cider I think
Interesting how you describe the flavour. This was one of the first homebrews i ever did, and at the time i didn't really know about back sweetening. Without sweetness it taste kinda like strawberries mixed with a little cardboard. Think we ended up mixing it with pims when we couldn't be bothered to buy fresh fruit
it is surprising how a couple of very small changes turn something from blandish to flavorful :) at least you know now :P
I have some bottles with screw lids and some need corking. Do the bottles with screw caps last on the storage shelf? How long would this wine be good for in storage?
Could honey be substituted? AND could I make the strawberry wine without the yeast or pectolase? I just want to use honey and strawberries only. Is that possible?
A couple days ago I started a strawberry mead.... I expect to get around 5 gallons... but used 20lbs of fruit... that I hit with a immersion blender. Strawberries are very low in sugar. I have mine coming in at about 11% and used tea for tannins and raisins for nutrient. I did not add pectic enzymes to clear. I have time and it is 5 gallons. I am willing to age it out and pectic enzyme can make it go funky long term. I saw this vid AFTER I made it... but I want to make a small batch of strawberry wine and see if I prefer the mead over the wine. I have a empty 2 gallon fermenter to see... but I have to wait for a brew bag to come out of one of my brews. :D What do you do when strawberries are on sale for $4 to $5 Canadian a flat of 8lbs or 3.6kgs ... apparently you buy 5 flats and wash, slice and freeze. I know it would mean different bottles... but have you considered pasteurizing once you have your back sweetened sugars in? I don't drink much so I have to take into consideration that aging might be a real thing to do. I have back sweetened wine and mead and had success with pasteurization. My mead was corked... the wine I put in flip tops and even in a beer bottle. I just like that it gives me more options and keeps things cheap.
Great video I need to try this .I have just made a 25ltr batch of sugar wash using alcotec 48 it never had carbon , and let it ferment dry I didn't use fining so I can add flavoured syrup (sodastream) and sugar to carbonate . Is it safe to drink or have I made methanol and need to chuck it its cloudy but I guess I can wait for it to clear please help
you can put sugar in the bottles as long as your cold crash your wine. Put it in the ice box it will kill all the yeast.
Hey man. Yeast is a hardy bugger. I thought the same right up until I painted my walls with a bottle of blackcurrant wine 😂 if you keep it ice cold it will halt the process but warm it up and it starts fermenting away again ☺️
If you put the sugar in and shook it without letting the gas out, then left it for a few months would it turn to strawberry champagne or not?
most likely you would end up with bottle bombs. the principles are the same. the execution is different. for carbonation its 4g of sugar per liter and switch out the sugar for back sweetening for artificial sweetener. you get the fizz and the taste and none of the boom!
"Butter zone". I'm having that. Ha.
Sir i need ur valuable suggestion regarding making of mix fruit if we want to make mix fruit juice wine than can we have 1/4 part grapes, 1/4 part apple or orange , 1/4 part pomegranate, 1/4 part pineapple etc and make wine and instead of white sugar can we use sugar cane jaggery
Waiting for ur reply
Thnx
Hey basically yep 😁 swap out the sugar to what ever type of sugar you want 😉
@@makinghomebrewwildandcheap thnx sir
No citric acid?
Nope! That nipple thing at the bottom is to increase strength of the glass under pressure. Most sparkling wines will have it an no still wines (unless the bottling company is being cheap and using the same bottles for everything). Also adding sugar now will continue the fermentation but also give you sparking wine.
DO NOT ADD TOO MUCH SUGAR if you are storing it long term it can EXPLODE under the pressure. Level teaspoon is plenty to make it fizz, but it will be dry again.
Different application of the same thing, but what do I know I only worked in a French vineyard. :p
Historically, punts were a function of wine bottles being made by glassblowers. The seam was pushed up to make sure the bottle could stand upright and there wasn’t a sharp point of glass on the bottom. It’s also thought that the punt added to the bottle’s structural integrity.
Historically and actually no one really knows why.
Im going to take the word of a vine yard that can be traced back to pre 1100s.
making homebrew wild and cheap TL:DR; we’re both wrong! 😋
It just happens to assist in structural integrity and collect the sediment, in reality when you pull one bit up another bit gets pulled up too!
If you don't mind me asking, how big was that cider bottle? I'm torn between getting a batch of 1.5L or 2L bottles like it.
hey, that bottle was 2 liters. i'm always a big fan of bigger bottles, less sterilizing :) i will say 1.5 liter bottles work perfectly for gallon batches, 3 bottles and done :D
@@makinghomebrewwildandcheap Thanks. Can you tell I'm a rookie? I didn't factor in how they would each hold a 1 gallon batch. I opted for the 1.5L bottles coz of that (and because they were cheaper ;) ). Cheers.
lol, cheaper is good :) well next time you think about getting bottles you will know, not such a rookie now! :P
"Im just looking for a tasty bottle of homemade wine"
The yeast will really ruin the taste though.