You literally make it exactly like I do. Same size juice bottles, same sugar and yeast amounts, and it ferments right in the factory bottle. I don't bother with airlocks, I just loosen the cap a little and the gas escapes just fine. Glad to see somone else making wine the easy way.
@@Yash__4 There is no reaction to fermenting directly in the factory plastic bottle. I do it all the time, I have 6 gallons fermenting right now in the plastic bottles. I learned to do this from this video below. I just don't bother with an airlock, it is not needed. Just loosen the fruit juice cap. I ferment a lot of Apple juice because it is much cheaper than grape juice. ruclips.net/video/jelh-4caWNY/видео.html
Additional comments: 1. I rock my juice bottle (after adding sugar) like a see-saw 40 times. I find that works to really dissolve the sugar. 2. Air locks are fine if you have them. I just unscrew the lid enough so when the jug is squeezed, you can hear and see the cap rise and fall. That is all you need to release the CO2. 3. If your juice is rather chilly, put it in the microwave for a couple minutes (BEFORE YOU OPEN IT). This provides a nice warm home for your yeast. It should not be higher than skin temp. This also dissolves the sugar faster. 4. Dollar General Store has juice, Clover Valley brand. I tried some of their grape flavor (100 % juice of course) with a whole pack of baker's yeast (Flieshman's) and it worked great! I am enjoying some now. Keep on brewing folks!
Hey, I'm doing the exact same as you, (first time) and I have a pack of the same brand of yeast, I'm wondering what size pack you used though, this one is 8g and the other video I watched the guy had a pack maybe double this size, but used half or 3/4 of the pack
I LOVE how you say wine, That's like just good ol prison hooch far as I know it. back when I was a younger man I was incarcerated for a year and a half. They used to give us fresh citrus every morning. Lots of guys didn't like them so there was always a surplus, might even get them for free. I'd juice them by hand, which took ages, split em into bottles, then the sugar source was basically 100% sugar, gobstoppers from the commissary. when you get a bottle that has a particularly violent yeast strain, you would just innoculate the rest of the bottle with that juice and keep a little from run to run for faster and higher ABV fermentation. When you think it's ready you just drink it, right like the straight from the bottle. Had a few real winners actually that had a great balance of alcohol content and a little sweetness left. I would say it was fun, but it wasn't the best environment to have fun fermenting just for kicks. :D
@@ReapingTheHarvest LoL 😂 true ...I have cell , live on a block and still have number ..side note bro I think cites are prisons ....stay free and stay you ! ✌️ Happy New Year to u
Your right on the juice being 100% but if the other cocktail type blends that have the preservatives in it are all that is available or a flavor blend you like then put it in a pot and boil it for 15 minutes to eliminate the preservatives. Great post. Thanks for sharing.
I did a bottle like this then tried 10L in a food grade bucket and bottled after 7 days and a cup and a half will do me in. I read somewhere that for the apple wine, 70% of the fermentation happens in the first 5 days, so if you are just looking for a cheap booze, 7 days is all I do.
@@--Toxic--Haze-- only if you drink too much of the lees-a lot of people drink wine before it is done as it is bubbly but yes, I have drank a lot of the lees on a dare- tasted like cardboard-next day was on the pot a few times- was funny actually.
Excellent video and I agree with Brussels Sprout when she said excellent and concise video, just like we like them. Can I add 1 “pro tip?” If you fill your airlock with vodka it will keep funky airborne bacteria out that may work its way Into the lid, if it leaks into your drink no big deal, and it sanitizes the air lock. It’s a win-win-win or as I like to say, having your cake, pie and eating it too. No criticism at all! Thanks again for sharing your time with us.
FAQ: More yeast, gets fermenting faster and insures it will out compete unwanted wild yeasts and bacterias. The yeast will multiply through cell division and you will end up with more yeast, no matter how much you start with. Sugar is what turns into alcohol. Yeast has an alcohol tolerance, once they reach that tolerance the rest of the sugar will remain for you to taste the sweet sugar. If the yeast eats all the sugar, it won't be sweet tasting. Different yeasts can reach different levels of alcohol.
I made some today and put about 1 tablespoon of yeast to 2 cups of sugar in 2 quarts of juice. If I put too much yeast, it might not be as sweet since it might eat some of the sugar?
@@kristianrobles6024 Wrong. yeast multiplies by cell division. You could put a single yeast cell in and by the time it's done, you will have millions of yeast cells. If you look up the manufacturing of commercial yeasts, they start with a tiny sample from a test tube of yeast and turn it into over 6,000 pounds of yeast in a few days. No matter how much yeast you put in, it will multiply and eat as much sugar as it can, before the alcohol content gets so high that it stops eating. If for example, the yeast can eat up to 15% alcohol, but you have enough sugar to reach 50% alcohol, no matter how much yeast you put, either 1 microscopic cell or 20 packets of yeast, it will still only reach 15% alcohol and any remaining sugar will remain. If however only put enough sugar to reach 5% alcohol, then it doesn't matter what kind of yeast you use, it will eat up 100% of the sugar and stop at 5%, because there will be no more sugar to go any higher in alcohol. Does this help you understand? If not, please let me know, I like helping answer questions.
@@10MinutesofGameplay I don't know, I would think it is safe to say, that juice+sugar+bread yeast, i believe you should expect between 10%-15%. It's higher ABV than homebrewing beer. My favorite I made was great value purple grape juice + sugar + bread yeast. The #1 important thing to do, is to make sure you let it ferment out all the way. It may smell GREAT the first few days (I think it does) or week, but it won't taste good at all. If it tastes like bread yeast + water, it isn't ready. I have a testing thing, but I never tested it, but you need to test it before you ferment and after, to know. Do not bother trying dollartree cranberry juice, all you will get is fuzzy mold that floats and no alcohol.
We just put it in our dry storage area and let it sit. check it to make sure its still burping now and then. i dont use a meter to measure the alcohol in it we just wing it and it comes out pretty good
You can use juice cocktails. Just make sure it doesn't have preservatives in it, as that is what kills/inhibits the yeast and stops it from fermenting.
I like winging it:). Some turn these simple straightforward recipes used for thousands of years into a chemical laboratory. With chemicals for sterilizing everything, starting fermentation, stopping fermentation, clarifiers, hydrometers ad infinitum makes your head spin. If you can find a YT video (in English) of East Indian village ladies making homemade wine on a dirt floor with real grapes, sugar, yeast and wheat (for unknown reasons probably because they’ve been doing that for generations) then you will see how simple a process it is. I do use an air lock the container the juice came in as it is already sterile and wine yeast. Thanks for the video.
The strongest wine I ever made was ironically the fastest wine I ever made too. I made it with Shop & Shop grape juice concentrate, one cup of white sugar, between 3.5 and 4 canfuls of water and Fleischmann's yeast. A knife tip's worth. So maybe 1/4 teaspoon. After about an hour, I began to hear hissing from the cooler I had the 2 quart bottles in. This continued for about three more hours. I checked on it and the bottle was swelled up. So much it was crushing the bottles besides it. So I pulled it out and threw it in my freezer until it had mostly frozen up. I thawed it out, strained it through a coffee filter. I drank some of it that night, about a quarter of the bottle. It had F you up levels of alcohol. The 16oz I drank made me tipsy and I'm a big guy who that generally doesn't happen to. I was never able to repeat this though.
@@nelamukbang3357 I've done quite a few in the last couple months. The latest was just 100% regular grape juice with a cup of sugar and about a 1/2 tsp bread yeast. I let it sit for about 12 days untill very little or no hissing from cap and no more bubbles on top. Threw it in the fridge for a day, and I had a nice and a little dry red wine. Not too strong, good for sipping.
Thanks, thekatt72. I keep referring to your vid 'cause I forget quickly, & your method is simple to remember. It's mostly about the sugar ratio, & because I do this so infrequently.
I did some using grape juice, one cup sugar and 1/2 tsp bread yeast. It stopped bubbling in about 12 days I think, flat on the top, little to no hissing sound, so I threw it in the fridge overnight to cold crash it. Really good red wine taste, dry, not too sweet. No racking, just pore slow and sediment stays in the bottom. No airlock, just keep the cap lose and burp once a day if it built up pressure. I'm almost done this bottle and ready for another....lol
Nicely done! I use about a tenth as much yeast, which one can get away with when using pasteurized juice. Gotta use a lot of yeast when pressing your own juice. Nice presentation.
Just a little cheap advice. No need for that expensive water/air lock contraption, just put lid on loose. I shake juice with sugar , then add yeast last and no need to shake it.
You're correct loosening the lid will work. However an airlock is slightly better. Because insects and wild yeast COULD get past the loosened cap. I want to drink wine not vinegar
Actually I made wine from Dollar Tree Old Orchard brand Apple Cider Juice Cocktail. One cup of white sugar and Fleischmann's yeast. It had sucralose and acesulfame potassium, which are artificial sweeteners, as well as high fructose corn syrup. It fermented up really quickly. Surprisingly, it came out really dry and crisp, even with all the artificial sweeteners.
It works with any juice! I make it with just water and sugar and ad a koolade packet I get for .25 cents at dollar store. I use 1-1/2 cups sugar,1/2 tsp yeast. Shake it, set it,and forget it for 30 days. Put cap on loose,put in dark place at 70 degrees or above. 16 to 20% alcohol with bread yeast. 20 to 24% with wine makers yeast! 😊
@@catblover I buy 100% apple juice at walmart 64oz bottle. You have to pour out 16oz glass,then put in 1-1/2 cup of sugar,1/2 tsp of yeast. Shake to dissolve sugar, put cap on loose. You have to remove 16oz so you have head room in bottle for expansion and make sure cap is on loose,or it will blow up and make mess,Lol. Good luck
@@ethanhoff6050 be aware you will damage your hypothalamus and likely end up with depression in your 40's. Not worth it. Deal with your emotional pain in a healthy way instead.
You really do not need much sugar. As an experiment, I used 2 qts. of white grape wine with NO sugar, just yeast. It worked and made some potent wine. I figured, wine makers just use only the natural sugar in the grapes, so there!
Hello I am new to watching your videos and I have always loved to make wine from a wide range of fruit's and this past year I ordered a bushel of Pink Flesh Guavas to make my mom some jelly and jam. When I started making the jelly and jam I fell asleep in the kitchen chair at the table and I was out for a few hours. When I woke up and looked around I got a smell that caught my nose. Alcohol ! So next growing season with the Pink Flesh Guavas I am ordering a extra bushel of Pink Flesh Guavas and make a big churn of Guava Wine. I've made a sweet wine from the wild blueberries called ( Huckleberry ) and I made it from a very old family recipe passed down in my family for over a hundred years. My Grandma wanted me to make her the wine because she had not tasted it since she was a teenager. So after I got finished making the jelly and jam for her and my mom I got everything cleaned up and I started making the wine. After I had everything mixed up in the churn I put a clean white pillow case over the top of the churn and I tied a thin rope around the top of the churn and I put it up on the shelf next to the back door. It sat there for about 7 day's and I only removed the pillow case one time per day to stir the mix all the way to the bottom. Then recovered the churn and put the rope on tight again. I did this each day for the week and then I didn't stir it anymore and I just let it bubble on out to the Finnish. When I went out on my Grandma's back porch to check it one last time I couldn't hear any bubbles and I took a look inside. No bubbles coming up and I let it settle down to the bottom and the next day I scooped off all the wine. I put the finished wine in large half gallon jugs and I seen there was a little bit left in the bottom of the churn and I drained it off and put it in a small glass. My Grandma was sitting in her rocking chair in her living room and I carried the small glass in to her. I told her that she wanted the Huckleberry wine and she gets to do the taste test. I told her to sip it slowly because I had no idea what the alcohol content was. She drank it down slowly and when it got to her stomach and she decided to go to the bathroom to relieve herself from all the coffee that day - she couldn't stand up. One coffee cup of the wine knocked her back down in the chair. I told her not to try getting back up and I would stay with her until she felt like the alcohol had started decreasing in her system. 3 hours later she still couldn't get up. I stayed next to her until she could get up and walk. While she was in the bathroom I decided to test it out and see if any flame would come off it with a match. It did and the flame was about a inch and a half high. Pretty Blue Flame. When I got my Grandma to her bed finally I got her bedside commode and put it next to her bed. I told her to tell out if she needs to get on the bedside commode and I sat down on the couch and listened out for her. She slept well all that evening and half of the night. One coffee cup of the wine did that to her and she was used to taking a nip and thought that the wine wouldn't effect her much. Needless to say I hid the jug of wine and I wouldn't tell her where. It was the most powerful wine I had ever made. I never thought that the Wild Huckleberry's would make such a powerful wine. Just thought I'd share my handy work and I have to say I am sorry Grandma for getting you drunk on my wine. I haven't made any more since but now that my Grandma is passed away I feel like it's safe to make some more.
With 300grams of sugar into about 1.8l of juice, you are probably starting with a sugar gravity up around 1100 pts. That red star champagne yeast will happily convert pretty much all of that sugar into alcohol so you are ending up with a fairly dry hooch with a bit of kick! I'm guessing you let it clear before drinking? Do you sweeten it or enjoy it dry?
#howtomakewinefromfruitjuices hi everyone ,if anyone else wants to discover how to make wine at home from fruit try Nadazma Fast Wine Helper (do a google search ) ? Ive heard some pretty good things about it and my mate got cool results with it.
Deja Vu all over again. I use a Similar recipe but take it off about 8-10 days it remains fizzy which I like in a cider. Still have to burp it in the fridge every couple of days between drinks. With grape juice I ferment it longer until the bubbles stop and I do rack it two or three times. I don’t use a siphon to rack. Just be careful of the lees getting into your racked pour. Some folks on RUclips have been fermenting juice in their universal cooker but I don’t see why. The container the juice comes in is sterile and ready to go. Thanks for the video.
Be careful with store bough fruit juices! I work at Kroger and some of them use potassium metabisulfite as a preservative; it can kill-off your fermentation. Also, a lot of your sugar is probably staying undissolved and going to waste. If it was me, I would pour-off half of that bottle into a sanitized pot and gently warm it up over low to medium-low heat (DO NOT BOIL!), then add your sugar to it and keep stirring until it's completely dissolved. Allow it to cool below 90°F then pour it back into the bottle and pitch your yeast.
Does it matter if you use a lot of yeast cause I hadn’t seen this video and I poured the whole yeast packet in there which is the equivalent to a coolaid packet?
If I have 32oz of juice how many teaspoons? I can't figure out grams not familiar with metrics system. I just put 1/4 teaspoon of yeast. First timer doing this.
It's called an airlock and red star is like the lowest grade yeast you can get your wine will actually taste a lot better if you use wine yeast ec1118 you're also going to want yeast nutrient only a couple of bucks on Amazon for a bottle 1 tbsp per gallon to really pick up your yield of Maximum alcohol per volume and then of course you can add more than 1 and 1/2 cups of sugar if you want a sweet wine versus a dry wine you can also mix 100% juice with another version of 100% juice I have essentially sangrita mixing orange juice and grape juice in the same gallon will create the perfect sangria and then after you finish the fermentation process you can fermentation process you can add fresh fruit to your glass and serve
@@_NEW3RA_ It takes two days before any chemical reaction starts taking place and more than four days to start getting an okay drink. 5 - 8 days works good though (depending on how much yeast you use too)
I tried a batch with a small amount of yeast like people say, but not much happened so I added the rest of the 10g packet and now its bubling away quite well.
How long did you give it? I found when I used Lalvin branded wine yeast, it started up relatively quickly. Like only a couple hours needed for it to start producing a large foam and releasing co2. However when I tried Red Star brand wine yeast, it looked pretty much dead for the first 12 hours. Then it started taking off like normal. I think I read that Red Star brand yeast is lower quality compared to Lalvin.
Go out I like wine to, i use sunny d orange juice and add sugar and yeast then I let it sit for a few days and it has bubbles in the drink and it has a like sparkling water tast but it's light I get more of the orange tast so I'm happy
I would never use Sunny D, it has a dangerous additive called Polysiloxane that stays in your body FOREVER...its added to the food packaging industry to allow better flow of liquids (so the nozzles dont gum up) when filling bottles. stay away from it! thats what they make breast implants from and they are a know immune disruptor!
Thank you for this video. I personally love making wine at home. I have a question dear friend: After the fermentation process is over and you get the fermented wine, does this drink contain methanol?? The fermentation process produces alcohol and methanol is a type of alcohol.
You basically need to wait until all the yeast died, and after that you can also pour it into another bottle and tap off the dead yeast so the remaining yeast that is still working can ferment a little bit more, this will give you a better taste and it makes sure you used all the yeast to produce alcohol
try this: www.amazon.com/Twin-Bubble-Airlock-Carboy-Bung/dp/B00A6TRKO4/ref=sr_1_3?crid=3BJXTG0HZUNBB&dchild=1&keywords=airlocks+for+fermenting&qid=1597957491&sprefix=Airlock%2Caps%2C308&sr=8-3 ... your town may have a shop or two for home brew supplies
If you use the whole pack of yeast with a starter your wine will be done in a week, bottle and age for six months and it will be better than store wine!!!
So it’s not a bad thing if you use a little too much yeast? I made some today and put about 1 tablespoon of yeast and I’m a little worried I may have put too much
@@kristianrobles6024 adding too much will never cause a problem. One packet is typically good for 5 gallons (read the packet yourself though) so one tenth of the packet is enough for one of these 64 oz. bottles. While adding even the entire packet of yeast will not cause an issue, it's just wasteful so it's best to only add what is necessary. If you don't mind wasting yeast go ahead though! No need to worry. Better to add more than not enough.
I was given wine made from raisins and I partially froze it then poured into another bottle to increase the alcohol content the water freezes but not the alcohol…
emma k True. Until the alcohol level gets high enough to kill the yeast. Then you will have left over sugar which will make the wine sweet. Different yeasts have different levels of alcohol tolerance.
What happens if you put more yeast than that in??? I watched a different video that said half a pack for a 64 oz bottle. It's a 1/4 oz pack and I made two half gallons
Okay so of I had to change the ballon because it got knocked over will it still work haha... It's my first try. Usually I just buy it but I'm stuck at home due to covid
the nicest white wine you will ever have is as follows. Get a container of pear juice, for 3 litres of juice add 11/2 cups sugar total or more if you like it sweet, a hand full of raisins for every litre of juice and a squirt of lemon juice per litre. ferment in a warm place for a week and a half and drink. You don't have to keep buying yeast, just add 1/2 cup of wine and raisins from previous batch and it will take off. One packet of yeast lasts me for years.
Its been almost 10 days. I did a taste check and my wine is gassy. Is that normal and will thr fizz die off by the end of the moneth or am i doing something wrong?
Put it in a pitcher and stir it to release the games. First clockwise then counterclockwise will loosen the gas and allow it to escape. From there I usually rack it into another bottle to let the yeast settle out so it clears a little more
A simple balloon will also work. Wrap it over top the lid and the co2 will collect and inflate the balloon. Also some people just use the lid the juice came with and don't tighten it all the way. You don't want it to be too loose but loose enough that the gas can still escape.
A hydrometer will help to determine the accurate amount pf sugar. As for the yeast you don't have to worry about it, they will double in the fermenter and live longer with the right nutrients. Soak raisins or dates in very hot water (little) then let it to cool, then add it to your wine to be before the fermentation starts, they will act like good nutrients for the yeast. Just make sure the raisins/dates have no preservatives. Cheers
@@ganjaman407 there's a limit to yeast alcohol tolerance, some would die at 8% and some can survive 18%. That would make u end up with sweet wine if the alcohol tolerance wasn't enough and the yeast died before consuming all the sugar
I have a question... I used orange juice after 7 days when it's done fermentation I pour it in a clean mixing from a mason jar. Then boil water to clean the mason jar let it air dry then put it back I wanted to try a sample. It taste like vodka and orange juice it didn't taste sour or rotten. So my question is if I done it right is there any health risks drinking it?
You don't need it. Just loosen the cap so air can escape. It's just to keep bugs out and let the air escape from the bubbles. Loose cap does the same thing.
Yeast won't activate and start fermentation in cold juice. You also have to avoid shocking the yeast with a temperature that is different than its storage temperature.
it is to let off carbon dioxide gas that yeast will produce ... initial fermentation needs some oxygen but once some c-dioxide bubbles appear you must not let oxygen enter bottle which is why airlock is used ... it lets out co2 without letting oxygen in ... you can just cap the bottle and periodically unscrew cap to let out co2 and keep cap on but not too tight ... loose cap will let out co2 and escaping co2 will prevent o2 from entering ... o2 will make vinegar instead of alcohol ... hth
Look up DoingItCheap Wine, and old guy that looks like Santa Clause. He shows how to do it without an airlock, but leaving the lid loose and putting it in the dark for a month.
I'm sure you will be fine without all those additives if you are wanting to experiment with juicing your own fruits. Try grape first as it's the easiest imo.
I\'m not sure but ,if anyone else wants to uncover how to make a bottle of wine at home try Nadazma Fast Wine Helper (do a search on google ) ? Ive heard some extraordinary things about it and my brother in law got amazing success with it.
There’s nothing wrong with using juice cocktails. It doesn’t have to be 100% of any particular juice. It just needs to be free of preservatives which can kill the yeast and prevent fermentation.
Cheapest alternative is to just use the lid the juice came in. Just don't tighten it all the way (also not too loose either). This way gas can still get out while nothing can get in.
More yeast, gets fermenting faster and insures it will out compete unwanted wild yeasts and bacterias. The yeast will multiply through cell division and you will end up with more yeast, no matter how much you start with.
No, adding sugar makes it stronger, but the best yeast still dies at 10-12% alcohol. That's why wine is 20 proof (10%). Anything higher takes distillation.
Absolutely correct. You can get enjoyable wine with cleanliness. Not sanitizing you can get vinegar only fit to pour down the drain. The video has it right the juice and the bottle comes pre sanitized. So sanitizer is unnecessary. If you reuse the bottle for another batch of wine sanitizing IS ESSENTIAL
@@BSRFD hell, i don't get any yeasty smell off my two 5L jugs i have cider going in at the moment, those things are burping away like crazy, anything under 30L and you should probably be safe
Usually takes about 3 weeks if kept at 70 degrees or higher. Then let sit one more week for it to be really nice and clear with the sediment at the bottom.
Fermentation may complete by maximum 21 days but since you are using clear juice, you can let it sit for longer say 45-60 days. Maximum sediments would settle by this time. You may drink it or even better age it for 6-12 months.
I’m making 3 bottles right now I literally just now got them all prepared and now they’re sitting, it looks like some yeast collecting at the bottom should I mix it up more
DanFudge hows it looking? Mine is still bubbling like crazy I have a short video of it on my page if you wanna see what mine looked like yesterday buts it’s changed a little like its changing color a now it looks like a dark red
Invisible well my batch started bubbling overnight, this morning I observed a fair amount of CO2 released by the fermentation process. But it's bubbling away moderately now, although a small amount of sediment or froth has formed at the top. Looking dark,velvet red.
You have shown here in less than 5 minutes what the rest of the channels cannot show in 40 videos that are 1/2 hour each. Thank you so much!
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Amen🙏
You literally make it exactly like I do. Same size juice bottles, same sugar and yeast amounts, and it ferments right in the factory bottle. I don't bother with airlocks, I just loosen the cap a little and the gas escapes just fine. Glad to see somone else making wine the easy way.
how strong is it
I use champagne yeast, so it is right at 18% sometimes a little more.
@@internationalplayboy8685 is this type of plastic bottles are okay to make wine ????
Are there have any reactions with yeast ,or something
@@Yash__4 There is no reaction to fermenting directly in the factory plastic bottle. I do it all the time, I have 6 gallons fermenting right now in the plastic bottles. I learned to do this from this video below. I just don't bother with an airlock, it is not needed. Just loosen the fruit juice cap. I ferment a lot of Apple juice because it is much cheaper than grape juice. ruclips.net/video/jelh-4caWNY/видео.html
Thats what I thought the juices already have a massive amount of sugar
Additional comments:
1. I rock my juice bottle (after adding sugar) like a see-saw 40 times. I find that works to really dissolve the sugar.
2. Air locks are fine if you have them. I just unscrew the lid enough so when the jug is squeezed, you can hear and see the cap rise and fall. That is all you need to release the CO2.
3. If your juice is rather chilly, put it in the microwave for a couple minutes (BEFORE YOU OPEN IT). This provides a nice warm home for your yeast. It should not be higher than skin temp. This also dissolves the sugar faster.
4. Dollar General Store has juice, Clover Valley brand. I tried some of their grape flavor (100 % juice of course) with a whole pack of baker's yeast (Flieshman's) and it worked great! I am enjoying some now.
Keep on brewing folks!
Hey, I'm doing the exact same as you, (first time) and I have a pack of the same brand of yeast, I'm wondering what size pack you used though, this one is 8g and the other video I watched the guy had a pack maybe double this size, but used half or 3/4 of the pack
Strongest wine I've ever made was from orange juice . It tasted like liquor. One cup really did me in
What recipe did you use? Measurements? Pleasee haha I want to try this so bad!
Just do the same as her.i use a little more yeast and sugar but not too much more.
Juan R ah okay thanks!
How long did you let it ferment?
Juan R do you remember the exact measurements yeast and type of orange juice you used?
I LOVE how you say wine, That's like just good ol prison hooch far as I know it. back when I was a younger man I was incarcerated for a year and a half. They used to give us fresh citrus every morning. Lots of guys didn't like them so there was always a surplus, might even get them for free. I'd juice them by hand, which took ages, split em into bottles, then the sugar source was basically 100% sugar, gobstoppers from the commissary. when you get a bottle that has a particularly violent yeast strain, you would just innoculate the rest of the bottle with that juice and keep a little from run to run for faster and higher ABV fermentation. When you think it's ready you just drink it, right like the straight from the bottle. Had a few real winners actually that had a great balance of alcohol content and a little sweetness left. I would say it was fun, but it wasn't the best environment to have fun fermenting just for kicks. :D
Sounds like you made some good memories in prison. Probably better than the outside is these days. Oh wait there is no outside anymore. 🌐
@@ReapingTheHarvest best days in prison is the ones you can't remember
@@ReapingTheHarvest LoL 😂 true ...I have cell , live on a block and still have number ..side note bro I think cites are prisons ....stay free and stay you ! ✌️ Happy New Year to u
Thanks for sharing this! This is the simple intro to homemade wines that I have been looking for.
Your right on the juice being 100% but if the other cocktail type blends that have the preservatives in it are all that is available or a flavor blend you like then put it in a pot and boil it for 15 minutes to eliminate the preservatives. Great post. Thanks for sharing.
I did a bottle like this then tried 10L in a food grade bucket and bottled after 7 days and a cup and a half will do me in. I read somewhere that for the apple wine, 70% of the fermentation happens in the first 5 days, so if you are just looking for a cheap booze, 7 days is all I do.
fermentation needs to full stop, if you drink wine thats still fermenting please sit on a toilet and drink cause it will lax your stomach.
@@--Toxic--Haze-- only if you drink too much of the lees-a lot of people drink wine before it is done as it is bubbly but yes, I have drank a lot of the lees on a dare- tasted like cardboard-next day was on the pot a few times- was funny actually.
I have tryed a batch with cocktail juice and it does work. I followed Paw Paws recipe.
Excellent video and I agree with Brussels Sprout when she said excellent and concise video, just like we like them.
Can I add 1 “pro tip?” If you fill your airlock with vodka it will keep funky airborne bacteria out that may work its way Into the lid, if it leaks into your drink no big deal, and it sanitizes the air lock. It’s a win-win-win or as I like to say, having your cake, pie and eating it too.
No criticism at all! Thanks again for sharing your time with us.
I make mine the exact same way. Have to make at least 5 gal at a time because after about 1 wk I can't stay out of it! Awesome over ice in the summer!
Sir pls tell me ingredients and ratio
FAQ:
More yeast, gets fermenting faster and insures it will out compete unwanted wild yeasts and bacterias. The yeast will multiply through cell division and you will end up with more yeast, no matter how much you start with.
Sugar is what turns into alcohol. Yeast has an alcohol tolerance, once they reach that tolerance the rest of the sugar will remain for you to taste the sweet sugar.
If the yeast eats all the sugar, it won't be sweet tasting. Different yeasts can reach different levels of alcohol.
I made some today and put about 1 tablespoon of yeast to 2 cups of sugar in 2 quarts of juice. If I put too much yeast, it might not be as sweet since it might eat some of the sugar?
@@kristianrobles6024 Wrong. yeast multiplies by cell division. You could put a single yeast cell in and by the time it's done, you will have millions of yeast cells. If you look up the manufacturing of commercial yeasts, they start with a tiny sample from a test tube of yeast and turn it into over 6,000 pounds of yeast in a few days. No matter how much yeast you put in, it will multiply and eat as much sugar as it can, before the alcohol content gets so high that it stops eating. If for example, the yeast can eat up to 15% alcohol, but you have enough sugar to reach 50% alcohol, no matter how much yeast you put, either 1 microscopic cell or 20 packets of yeast, it will still only reach 15% alcohol and any remaining sugar will remain. If however only put enough sugar to reach 5% alcohol, then it doesn't matter what kind of yeast you use, it will eat up 100% of the sugar and stop at 5%, because there will be no more sugar to go any higher in alcohol. Does this help you understand? If not, please let me know, I like helping answer questions.
@@FusionDeveloper thats a great explanation
@@FusionDeveloper how many many alcohol level if i use bread yeast
@@10MinutesofGameplay I don't know, I would think it is safe to say, that juice+sugar+bread yeast, i believe you should expect between 10%-15%.
It's higher ABV than homebrewing beer.
My favorite I made was great value purple grape juice + sugar + bread yeast.
The #1 important thing to do, is to make sure you let it ferment out all the way.
It may smell GREAT the first few days (I think it does) or week, but it won't taste good at all.
If it tastes like bread yeast + water, it isn't ready.
I have a testing thing, but I never tested it, but you need to test it before you ferment and after, to know.
Do not bother trying dollartree cranberry juice, all you will get is fuzzy mold that floats and no alcohol.
I'm actually going to study BSc Agric in Wine and Grape Sciences after I matriculate this year, but this video is just AMAZING!!!INNOVATIVE
I call my wine making my science project. really fun to do.
Thanks for showing the bubble air lock.
I bought them, but wasn’t sure how to use them.
We just put it in our dry storage area and let it sit. check it to make sure its still burping now and then. i dont use a meter to measure the alcohol in it we just wing it and it comes out pretty good
TheKatt72 why can’t you use juice cocktails
@@sirshootsalott because you want 100% juice for it to work
You can use juice cocktails. Just make sure it doesn't have preservatives in it, as that is what kills/inhibits the yeast and stops it from fermenting.
I like winging it:). Some turn these simple straightforward recipes used for thousands of years into a chemical laboratory. With chemicals for sterilizing everything, starting fermentation, stopping fermentation, clarifiers, hydrometers ad infinitum makes your head spin. If you can find a YT video (in English) of East Indian village ladies making homemade wine on a dirt floor with real grapes, sugar, yeast and wheat (for unknown reasons probably because they’ve been doing that for generations) then you will see how simple a process it is. I do use an air lock the container the juice came in as it is already sterile and wine yeast. Thanks for the video.
It'll work no matter what as long as it says 100% juice right
The strongest wine I ever made was ironically the fastest wine I ever made too. I made it with Shop & Shop grape juice concentrate, one cup of white sugar, between 3.5 and 4 canfuls of water and Fleischmann's yeast. A knife tip's worth. So maybe 1/4 teaspoon. After about an hour, I began to hear hissing from the cooler I had the 2 quart bottles in. This continued for about three more hours. I checked on it and the bottle was swelled up. So much it was crushing the bottles besides it. So I pulled it out and threw it in my freezer until it had mostly frozen up. I thawed it out, strained it through a coffee filter. I drank some of it that night, about a quarter of the bottle. It had F you up levels of alcohol. The 16oz I drank made me tipsy and I'm a big guy who that generally doesn't happen to. I was never able to repeat this though.
Evey able to pin down the recipe?
Maybe instant yeast?
@@nelamukbang3357 I've done quite a few in the last couple months. The latest was just 100% regular grape juice with a cup of sugar and about a 1/2 tsp bread yeast. I let it sit for about 12 days untill very little or no hissing from cap and no more bubbles on top. Threw it in the fridge for a day, and I had a nice and a little dry red wine. Not too strong, good for sipping.
Thanks, thekatt72. I keep referring to your vid 'cause I forget quickly, & your method is simple to remember. It's mostly about the sugar ratio, & because I do this so infrequently.
I did some using grape juice, one cup sugar and 1/2 tsp bread yeast. It stopped bubbling in about 12 days I think, flat on the top, little to no hissing sound, so I threw it in the fridge overnight to cold crash it. Really good red wine taste, dry, not too sweet. No racking, just pore slow and sediment stays in the bottom. No airlock, just keep the cap lose and burp once a day if it built up pressure. I'm almost done this bottle and ready for another....lol
Nicely done!
I use about a tenth as much yeast, which one can get away with when using pasteurized juice. Gotta use a lot of yeast when pressing your own juice.
Nice presentation.
Just a little cheap advice. No need for that expensive water/air lock contraption, just put lid on loose. I shake juice with sugar , then add yeast last and no need to shake it.
Those airlocks are only two for five dollars on Amazon with the number #6 bung for the size bottle
Jo Has expensive? They’re like $2-$3
@@timpayne3401 Right I know, You $ell them.? Still not necessary with plastic jugs, Just put cap on lose.
You're correct loosening the lid will work. However an airlock is slightly better. Because insects and wild yeast COULD get past the loosened cap. I want to drink wine not vinegar
for how many days?
Nice and simple. Thanks.
Actually I made wine from Dollar Tree Old Orchard brand Apple Cider Juice Cocktail. One cup of white sugar and Fleischmann's yeast. It had sucralose and acesulfame potassium, which are artificial sweeteners, as well as high fructose corn syrup. It fermented up really quickly. Surprisingly, it came out really dry and crisp, even with all the artificial sweeteners.
Yes , juice cocktails will work off very well!!! It leaves a crisp clean flavor on the back of the throat , and is surprisingly a pretty color.
@@MartinezRaigosa Don't remember.
It works with any juice! I make it with just water and sugar and ad a koolade packet I get for .25 cents at dollar store. I use 1-1/2 cups sugar,1/2 tsp yeast. Shake it, set it,and forget it for 30 days. Put cap on loose,put in dark place at 70 degrees or above. 16 to 20% alcohol with bread yeast. 20 to 24% with wine makers yeast! 😊
how much water? 2 liters? haha i want to try this,....before prom night ;D
@@catblover 2qt bottle,I now use Turbo yeast and wine is done in 5 days 18 to 20% alcohol, wine makers yeast it is done in 15 days 20 to 24% alcohol.
@@catblover I buy 100% apple juice at walmart 64oz bottle. You have to pour out 16oz glass,then put in 1-1/2 cup of sugar,1/2 tsp of yeast. Shake to dissolve sugar, put cap on loose. You have to remove 16oz so you have head room in bottle for expansion and make sure cap is on loose,or it will blow up and make mess,Lol. Good luck
Hey thanks for sharing this
Kool aid?? I am curious to try this thanks!!
Im here because im a cheapskate and i want to get hammered
i’m here because i’m a minor and i want to get hammered
@@ethanhoff6050 Ayy a fellow Ethan tryna to get hammered for cheap
@@ethanhoff6050 be aware you will damage your hypothalamus and likely end up with depression in your 40's. Not worth it. Deal with your emotional pain in a healthy way instead.
@@palipali4264 fuck off
@@andromeda.1312 right who the fk is this asshole lmao
You really do not need much sugar. As an experiment, I used 2 qts. of white grape wine with NO sugar, just yeast. It worked and made some potent wine. I figured, wine makers just use only the natural sugar in the grapes, so there!
More sugar more alcohol bruh
@@israelserna1773 True, but this was just an experiment.
Gonna have to try this !
You can use just regular yeast, don't need any specific kind
You don't need to buy anything for the lid either, just don't tighten it super tight.....cause it's gonna make gases as it brews so.....
I heard a glove with a pin prick will work.
When it is done can you jar it or bottle it
@@whitesquirrel7608 yes
@@Chris-ib5ht you have to kill the yeast first, either refrigerate to make it dormant, or a camden tablet to nuke the bugs
Exactly dude
Hello I am new to watching your videos and I have always loved to make wine from a wide range of fruit's and this past year I ordered a bushel of Pink Flesh Guavas to make my mom some jelly and jam. When I started making the jelly and jam I fell asleep in the kitchen chair at the table and I was out for a few hours. When I woke up and looked around I got a smell that caught my nose. Alcohol ! So next growing season with the Pink Flesh Guavas I am ordering a extra bushel of Pink Flesh Guavas and make a big churn of Guava Wine. I've made a sweet wine from the wild blueberries called ( Huckleberry ) and I made it from a very old family recipe passed down in my family for over a hundred years. My Grandma wanted me to make her the wine because she had not tasted it since she was a teenager. So after I got finished making the jelly and jam for her and my mom I got everything cleaned up and I started making the wine. After I had everything mixed up in the churn I put a clean white pillow case over the top of the churn and I tied a thin rope around the top of the churn and I put it up on the shelf next to the back door. It sat there for about 7 day's and I only removed the pillow case one time per day to stir the mix all the way to the bottom. Then recovered the churn and put the rope on tight again. I did this each day for the week and then I didn't stir it anymore and I just let it bubble on out to the Finnish. When I went out on my Grandma's back porch to check it one last time I couldn't hear any bubbles and I took a look inside. No bubbles coming up and I let it settle down to the bottom and the next day I scooped off all the wine. I put the finished wine in large half gallon jugs and I seen there was a little bit left in the bottom of the churn and I drained it off and put it in a small glass. My Grandma was sitting in her rocking chair in her living room and I carried the small glass in to her. I told her that she wanted the Huckleberry wine and she gets to do the taste test. I told her to sip it slowly because I had no idea what the alcohol content was. She drank it down slowly and when it got to her stomach and she decided to go to the bathroom to relieve herself from all the coffee that day - she couldn't stand up. One coffee cup of the wine knocked her back down in the chair. I told her not to try getting back up and I would stay with her until she felt like the alcohol had started decreasing in her system. 3 hours later she still couldn't get up. I stayed next to her until she could get up and walk. While she was in the bathroom I decided to test it out and see if any flame would come off it with a match. It did and the flame was about a inch and a half high. Pretty Blue Flame. When I got my Grandma to her bed finally I got her bedside commode and put it next to her bed. I told her to tell out if she needs to get on the bedside commode and I sat down on the couch and listened out for her. She slept well all that evening and half of the night. One coffee cup of the wine did that to her and she was used to taking a nip and thought that the wine wouldn't effect her much. Needless to say I hid the jug of wine and I wouldn't tell her where. It was the most powerful wine I had ever made. I never thought that the Wild Huckleberry's would make such a powerful wine. Just thought I'd share my handy work and I have to say I am sorry Grandma for getting you drunk on my wine. I haven't made any more since but now that my Grandma is passed away I feel like it's safe to make some more.
With 300grams of sugar into about 1.8l of juice, you are probably starting with a sugar gravity up around 1100 pts. That red star champagne yeast will happily convert pretty much all of that sugar into alcohol so you are ending up with a fairly dry hooch with a bit of kick! I'm guessing you let it clear before drinking? Do you sweeten it or enjoy it dry?
I've been doing something similar for years (I don't always add sugar, though). It's fun to do.
#howtomakewinefromfruitjuices hi everyone ,if anyone else wants to discover how to make wine at home from fruit try Nadazma Fast Wine Helper (do a google search ) ? Ive heard some pretty good things about it and my mate got cool results with it.
Deja Vu all over again. I use a Similar recipe but take it off about 8-10 days it remains fizzy which I like in a cider. Still have to burp it in the fridge every couple of days between drinks. With grape juice I ferment it longer until the bubbles stop and I do rack it two or three times. I don’t use a siphon to rack. Just be careful of the lees getting into your racked pour. Some folks on RUclips have been fermenting juice in their universal cooker but I don’t see why. The container the juice comes in is sterile and ready to go. Thanks for the video.
What's It like without adding sugar?
@@isaaccutlip5815 pretty much tastes the same. Lower abv, though
How do u do it without sugar?
Be careful with store bough fruit juices! I work at Kroger and some of them use potassium metabisulfite as a preservative; it can kill-off your fermentation.
Also, a lot of your sugar is probably staying undissolved and going to waste. If it was me, I would pour-off half of that bottle into a sanitized pot and gently warm it up over low to medium-low heat (DO NOT BOIL!), then add your sugar to it and keep stirring until it's completely dissolved. Allow it to cool below 90°F then pour it back into the bottle and pitch your yeast.
Why not boil ???? Some recipes advice to boil for 15 minutes to get rid of preservatives
Does it matter if you use a lot of yeast cause I hadn’t seen this video and I poured the whole yeast packet in there which is the equivalent to a coolaid packet?
How long do I leave bubbler on before I take it off?
Do bubbles disappear after a few weeks?
Passing that on over I am ready to start drinking
My wine tastes amazing cuz of this tutorial thanks
Thank you Katt.
I like using bread yeast because it feels more like a cider, you can a few glasses before getting smashed.
wow that look delicious my friend
What do you call the glass device.
If i use bread yeast. Its gonne be same amount of yeast?
If I have 32oz of juice how many teaspoons? I can't figure out grams not familiar with metrics system. I just put 1/4 teaspoon of yeast. First timer doing this.
It's called an airlock and red star is like the lowest grade yeast you can get your wine will actually taste a lot better if you use wine yeast ec1118 you're also going to want yeast nutrient only a couple of bucks on Amazon for a bottle 1 tbsp per gallon to really pick up your yield of Maximum alcohol per volume and then of course you can add more than 1 and 1/2 cups of sugar if you want a sweet wine versus a dry wine you can also mix 100% juice with another version of 100% juice I have essentially sangrita mixing orange juice and grape juice in the same gallon will create the perfect sangria and then after you finish the fermentation process you can fermentation process you can add fresh fruit to your glass and serve
How long does it take to ferment?
Sounds great! I will try it
@@_NEW3RA_ It takes two days before any chemical reaction starts taking place and more than four days to start getting an okay drink. 5 - 8 days works good though (depending on how much yeast you use too)
How much yeast should I use
How much sugar do you use for your sangria mix
is that an XL rubber stopper for those kind of juice jugs?
Im really not a big fan of things that smell like wine. If i make this will it smell like wine?
Or should I stick to sugar wine and distilling it...
I tried a batch with a small amount of yeast like people say, but not much happened so I added the rest of the 10g packet and now its bubling away quite well.
How long did you give it?
I found when I used Lalvin branded wine yeast, it started up relatively quickly. Like only a couple hours needed for it to start producing a large foam and releasing co2.
However when I tried Red Star brand wine yeast, it looked pretty much dead for the first 12 hours. Then it started taking off like normal.
I think I read that Red Star brand yeast is lower quality compared to Lalvin.
Ah...not whole pack. Lol different levels of yeast
It can sometimes take 1-3 days to get going. Adding some cut raisins or yeast nutrient helps a lot.
How many days before i remove the airlock
How long will this last? I have some from last year is it still good?
Go out I like wine to, i use sunny d orange juice and add sugar and yeast then I let it sit for a few days and it has bubbles in the drink and it has a like sparkling water tast but it's light I get more of the orange tast so I'm happy
I would never use Sunny D, it has a dangerous additive called Polysiloxane that stays in your body FOREVER...its added to the food packaging industry to allow better flow of liquids (so the nozzles dont gum up) when filling bottles. stay away from it! thats what they make breast implants from and they are a know immune disruptor!
Thank you for this video. I personally love making wine at home. I have a question dear friend: After the fermentation process is over and you get the fermented wine, does this drink contain methanol?? The fermentation process produces alcohol and methanol is a type of alcohol.
If you do it just like the video you’ll be fine . Just don’t drink the excess yeast at the bottom of the bottle
can u use lemon in place of yeasr
After like 12 days it stopped fermentation, so what i do next? Do i need to wait more?
You basically need to wait until all the yeast died, and after that you can also pour it into another bottle and tap off the dead yeast so the remaining yeast that is still working can ferment a little bit more, this will give you a better taste and it makes sure you used all the yeast to produce alcohol
Anyone have a link to the air lock bubble cap thing?
I’ve seen the air locks, not the cap it pushed into tho
try this: www.amazon.com/Twin-Bubble-Airlock-Carboy-Bung/dp/B00A6TRKO4/ref=sr_1_3?crid=3BJXTG0HZUNBB&dchild=1&keywords=airlocks+for+fermenting&qid=1597957491&sprefix=Airlock%2Caps%2C308&sr=8-3 ... your town may have a shop or two for home brew supplies
just use a ballooon
If you use the whole pack of yeast with a starter your wine will be done in a week, bottle and age for six months and it will be better than store wine!!!
So it’s not a bad thing if you use a little too much yeast? I made some today and put about 1 tablespoon of yeast and I’m a little worried I may have put too much
@@kristianrobles6024 adding too much will never cause a problem. One packet is typically good for 5 gallons (read the packet yourself though) so one tenth of the packet is enough for one of these 64 oz. bottles. While adding even the entire packet of yeast will not cause an issue, it's just wasteful so it's best to only add what is necessary. If you don't mind wasting yeast go ahead though! No need to worry. Better to add more than not enough.
Try honey or brown sugar instead.
Transforms more purer than white sugar.
How much honey should I put
What is that piece from amazon called?
Can I use sweetener not sugar?
What is that thing called that you put on top of the bottle to release the gasses please ?
I believe I heard someone calling it an air lock.
I was given wine made from raisins and I partially froze it then poured into another bottle to increase the alcohol content the water freezes but not the alcohol…
I did it this and my air lock didn't do anything and it's been like 3 days since I did it so idk what I did wrong
How does the white grape peach turn out? Never had it before but thinking about making this weekend. Is it sweet with the cup and half of sugar?
Zach Whitaker definitely not sweet since the yeast basically eats the sugar and it’s waste is alcohol
emma k . Yeah I wonder about that bc these other vids use 2, 3, 4 cups depending on container .
The Monte Phone if you add sugar after it’s sweeter, otherwise the sugar is just being turned to alcohol
emma k
True. Until the alcohol level gets high enough to kill the yeast. Then you will have left over sugar which will make the wine sweet. Different yeasts have different levels of alcohol tolerance.
I think I'm going to make water wine now first 😄
I have some apple juice but it says citric acid on the ingredients and im wondering if the citric acid would mess it up or not?
What happens if you put more yeast than that in??? I watched a different video that said half a pack for a 64 oz bottle. It's a 1/4 oz pack and I made two half gallons
i heard using more won't do nothing bad. just makes it tastes funny
Probably would come out more dry since the yeast is eating up more sugar
Can you freeze distill this stuff?
No yeast has to live
im looking for what to do after because im ready to gas and siphen it. but i got a laugh out of this because i made mine outta white grape peach.
Okay so of I had to change the ballon because it got knocked over will it still work haha... It's my first try. Usually I just buy it but I'm stuck at home due to covid
1/8 of a teaspoon? I use at least a full teaspoon for 1/2 gallon. Did I hear you correctly?
What’s the name of the thing you put on top with water in it
Airlock
the nicest white wine you will ever have is as follows. Get a container of pear juice, for 3 litres of juice add 11/2 cups sugar total or more if you like it sweet, a hand full of raisins for every litre of juice and a squirt of lemon juice per litre. ferment in a warm place for a week and a half and drink. You don't have to keep buying yeast, just add 1/2 cup of wine and raisins from previous batch and it will take off. One packet of yeast lasts me for years.
Does this ratio works with other juices also ? Like apple, grape
Also, didn't you add yeast first ?
@@TheLaughingjj Yes you must add yeast to kick it off. This ratio can work with any juice but Pear and grape juice(red or white) are the best.
@@MegaDavyk Thanks
Its been almost 10 days. I did a taste check and my wine is gassy. Is that normal and will thr fizz die off by the end of the moneth or am i doing something wrong?
Put it in a pitcher and stir it to release the games. First clockwise then counterclockwise will loosen the gas and allow it to escape. From there I usually rack it into another bottle to let the yeast settle out so it clears a little more
What can you use if you do not have an airlock?
A simple balloon will also work. Wrap it over top the lid and the co2 will collect and inflate the balloon.
Also some people just use the lid the juice came with and don't tighten it all the way.
You don't want it to be too loose but loose enough that the gas can still escape.
@@BSRFD The balloon is great. When it starts to inflate poking a pinhole or two will keep it from inflating too much.
How much grams of sugar and yeast for 1 liter of juice
Depends on the juice
Does adding more sugar or more yeast make it a stronger percentage?
Adding more sugar makes it sweeter once its finished.
A hydrometer will help to determine the accurate amount pf sugar.
As for the yeast you don't have to worry about it, they will double in the fermenter and live longer with the right nutrients. Soak raisins or dates in very hot water (little) then let it to cool, then add it to your wine to be before the fermentation starts, they will act like good nutrients for the yeast. Just make sure the raisins/dates have no preservatives.
Cheers
The more sugar, the better. The yeasts eats away at the sugar and turns it into ethanol (booze).
@@ganjaman407 there's a limit to yeast alcohol tolerance, some would die at 8% and some can survive 18%. That would make u end up with sweet wine if the alcohol tolerance wasn't enough and the yeast died before consuming all the sugar
@@michaelgriffin5151 no, sugar is eaten by the yeast. More sugar means more alcohol
I have a question... I used orange juice after 7 days when it's done fermentation I pour it in a clean mixing from a mason jar. Then boil water to clean the mason jar let it air dry then put it back I wanted to try a sample. It taste like vodka and orange juice it didn't taste sour or rotten. So my question is if I done it right is there any health risks drinking it?
As far as I I know know there shouldn't be if you did it correctly.
I live in kentucky and where to find the bottle stopper that hold freg.pipe?
You don't need it. Just loosen the cap so air can escape. It's just to keep bugs out and let the air escape from the bubbles. Loose cap does the same thing.
www.amazon.com/dp/B00A6TRKO4/ref=cm_sw_r_apa_i_um1OEbZKE552B
You can also use a balloon with a pin hole in it that works well let’s CO2 out and no flies get in.
Can you start the process with refrigerated juice or should it be room temp?
Yeast won't activate and start fermentation in cold juice. You also have to avoid shocking the yeast with a temperature that is different than its storage temperature.
Khaled Kashkari that’s kinda what I was thinking so I ended up waiting for it to go back to room temp but thank you
Room temperature. That also helps dissolve the sugar.
If i dont use that thing in the end, will it still work?
Sorry for my bad english btw
it is to let off carbon dioxide gas that yeast will produce ... initial fermentation needs some oxygen but once some c-dioxide bubbles appear you must not let oxygen enter bottle which is why airlock is used ... it lets out co2 without letting oxygen in ... you can just cap the bottle and periodically unscrew cap to let out co2 and keep cap on but not too tight ... loose cap will let out co2 and escaping co2 will prevent o2 from entering ... o2 will make vinegar instead of alcohol ... hth
Look up DoingItCheap Wine, and old guy that looks like Santa Clause. He shows how to do it without an airlock, but leaving the lid loose and putting it in the dark for a month.
will stevia work in place of sugar
NO it will not. only sugar feeds the yeast. dont be afraid of sugar, it will be converted into alcohol during the fermentation process.
I'm sure you will be fine without all those additives if you are wanting to experiment with juicing your own fruits. Try grape first as it's the easiest imo.
Now i am adding water suga and yeast and mix bottle and keep my bott without cooking and add a balloon for 25 days 👏👏🥳
Just wondering why can’t you use juice cocktails because I bought cocktail juices on accident
I\'m not sure but ,if anyone else wants to uncover how to make a bottle of wine at home try Nadazma Fast Wine Helper (do a search on google ) ? Ive heard some extraordinary things about it and my brother in law got amazing success with it.
100% only will turn the alcohol
Watch the vid again
There’s nothing wrong with using juice cocktails. It doesn’t have to be 100% of any particular juice. It just needs to be free of preservatives which can kill the yeast and prevent fermentation.
Do you have to put sugar
No, but it'll fall short on alcohol content without it.
I cooked down the juice instead of pouring it out and then put it back in the bottle and added the sugar and yeast. It had more of an apple flavor.
I did this in jail
Yeah right how did you get a phone in jail
@@ConnerBennettsAquariums phones are brought into jail by guards we had them in prison too but I was saying I made alcohol in jail its really easy
@@michaelcastaneda4135 if you know how to make wine than why are you here
@Arianna Lana he wasn't in jail. clearly
@Arianna Lana 🤷♀️
Question.. What's that thing she puts on the lid? Can I make the wine without it? What's the alternative?
Its an airlock, you can also use a balloon with a tiny hole poked into it. Be careful it doesn't fly away.
@@Corvidd thanks for your reply
Cheapest alternative is to just use the lid the juice came in. Just don't tighten it all the way (also not too loose either). This way gas can still get out while nothing can get in.
Why can’t you use a juice cocktail? What if it has no preservatives
If you use more yeast, does it become stronger?
More yeast, gets fermenting faster and insures it will out compete unwanted wild yeasts and bacterias. The yeast will multiply through cell division and you will end up with more yeast, no matter how much you start with.
No, adding sugar makes it stronger, but the best yeast still dies at 10-12% alcohol. That's why wine is 20 proof (10%). Anything higher takes distillation.
The yeast I bought is rated for up to 18%
Mine started molding, what did I do wrong?
Make sure to be very hygienic from start to finish.basically wash your hands before starting and never touch the wine
Sanitation is SUPER important when it comes to making wine. Anything that could potentially touch the juice needs to be clean clean clean.
Sterilization. ALL CLOSED FOODS REQUIRE.
Absolutely correct. You can get enjoyable wine with cleanliness.
Not sanitizing you can get vinegar only fit to pour down the drain.
The video has it right the juice and the bottle comes pre sanitized. So sanitizer is unnecessary. If you reuse the bottle for another batch of wine sanitizing IS ESSENTIAL
Air got in
Does the yeast have a strong smell while its sitting
no not really. with a small batch you probably won't smell anything really unless you purposely stick your nose next to the airlock.
@@BSRFD hell, i don't get any yeasty smell off my two 5L jugs i have cider going in at the moment, those things are burping away like crazy, anything under 30L and you should probably be safe
No your parents wont be able to smell it ool
Can you use regular yeast?
If you mean bakers yeast yes
It will taste more like dough and have less alcohol but yes.
Is using a teaspoon ok? Its the smallest i had
Nice
جربتها ؟
Sorry to ask. Do u know wat it tastes like at 1 week, 2 weeks or 3 weeks? N wud it be sweet? Do i need to wait for almost 1month?
Usually takes about 3 weeks if kept at 70 degrees or higher. Then let sit one more week for it to be really nice and clear with the sediment at the bottom.
Fermentation may complete by maximum 21 days but since you are using clear juice, you can let it sit for longer say 45-60 days. Maximum sediments would settle by this time. You may drink it or even better age it for 6-12 months.
Aryan 6-12 isn’t that called vinegar?
@@themontephone875 if you keep the wine sealed properly then 6 months to a year is good time for ageing. Vinegar process is different.
What happens if you drink it before it's done fermenting?
You dont get sick from the yeast or anything?
Ghost Cookie218 ive done it you will be tipsy not totally drunk
1.0% alcohol. Way to go young winemaker.
It will taste like yeast water.
How long until you start seeing bubbles?
12 hours ish
@@cameronleblanc4630 Yep
could I use a balloon?
I’m making 3 bottles right now I literally just now got them all prepared and now they’re sitting, it looks like some yeast collecting at the bottom should I mix it up more
This is my first attempt btw I’m making 3 bottles hoping it will be ready by 4/20
Me too man I've started today
DanFudge hows it looking? Mine is still bubbling like crazy I have a short video of it on my page if you wanna see what mine looked like yesterday buts it’s changed a little like its changing color a now it looks like a dark red
Invisible well my batch started bubbling overnight, this morning I observed a fair amount of CO2 released by the fermentation process. But it's bubbling away moderately now, although a small amount of sediment or froth has formed at the top. Looking dark,velvet red.
Although I used a balloon as an airlock🤣 still works
Watch out; any preservatives and it will not work
It will work with any kind of juice, yeast aint picky eaters.
What will happen if both sodium benzoate and potassium sorbate are present? Can one get get rid of these ingredients out of the juice?
The juice companies add lots of vitamin c, witch is a natural preservative.
Pro tip: you can make a hole in the cap of the container and just get a ballon, make a hole in it and then put it on the cape