WHAT'S WITH ALL THE FOAM? Since I am getting this question a lot I'm pasting my response here to clear up any concerns you might have about the sanitizer I'm using - StarSan is a no-rinse sanitizer and is safe to leave on your equipment. I've been using it for years and have never had any effect on the flavor or health of my brews. It actually breaks down during fermentation and acts as a yeast nutrient. The saying among home brewers is "Trust The Foam.":-) Here's a link to check it out for yourself - amzn.to/35jqxzL
I used to do this in high school and hide my brew in the hayloft of our barn. One day my dad found like 7 jugs of shitty homemade wine brewing, and when I got home later he was like, "I'm guessing that shitty wine in the barn is all yours?" He took it, rather than pouring it out put it in the closet added more sugar and let it brew for the rest of the year and ended up drinking it, haha that bastard.
I make a wine called ‘lunchbox wine’. When the kids come home from school with left over fruit in their lunchboxes, I throw it into a zip-lock bag in the freezer... not paying any attention to what type of fruit it may be. Once I’ve got around 10-15 kg’s, I’ll defrost, blend then boil it all. (Don’t add any extra water) Let it cool, pitch champagne yeast and add some sugar. After a couple of weeks I’ll throw it through a BIAB and strain into another vessel, then rack off every month or two and add sugar to keep it sweet. It’s a surprisingly nice drink, and if it fails, ‘remove the water’ (as you said) and turn it into hand sanitiser! 🤣
The beautiful thing about wine making is learning from the experience and leveling up from there. There is always a sense of pride and accomplishment when drinking the finished product. Thank you for showing us your skills. I learned a lot. As for making hand sanitizer out of your wine. I would be proud to share a glass with you.
just getting to see this. I buy fresh grapes when they are onsale, freeze them until I have 15-20lbs and then make wine. I usually crush the thawed grapes roughly and then ferment them. ( increase the OG with grape juice concentrate not table sugar) great stuff and you know it make great brandy.
If you're not making hand sanitizer and you're making homemade wine or homebrew you're always pleased with your own results and don't care what anybody else thinks thinks of what you made and it always goes down well 🇬🇧😁👍😳👍🇬🇧🥂🍻🥃
I think once we are allowed to travel again I need to buy you a drink. Have just found your channel since recently I've had more time on my hands. Your channel is great keep it going!
Hi thanks your advice was a big help. I’ve been asking around Reddit about a variety of tables grape for wine and catching a lot of flack from purists.
Yeah, the winemakers will always give you crap for this, but honestly it's a good way to go for the first batch to get your feet wet and learn the whole process. Good luck and have fun with the hobby:-)
Even though the skins were dark they just don't have the depth of color or tannin that real wine varietals have. It was a great learning experience. I'll have to try a pyment one of these days:-)
And you don’t have to add sulfites in there. I know now from the past, I got an hangover a few times from drinking red wine. A really nasty hangover and it wasn’t just from the methanol. That happened from my early 20s when I got my ID, so I stuck to beer and spirits ever since. Imao. Now I’ve made homemade wine in the past and I prefer those over commercial bought wines because no sulfites. :)
Bearded, go to the big box store and get a plastic cover like is used for sprinkler valves. Attach broomstick after treating it to several coats of poly. Get a bigger tub, pour the grapes in a smash while standing. Try not to sweat into the grapes.
I made some wine around a year ago and also added some oak. I had the same results, so gave it all away. I love red wine, but just could not bring myself to enjoy my own wine. My mate opened his sample I gave him, months ago, which has been sitting in his fridge all this time. He actually really enjoyed it. Maybe I should have kept some and left it for several more months. I won't do it again, as it's a pain in the ass to make and way too long to wait. Cheers!
I've heard that a lot from other hobbyists. I know a guy that got pretty good at making wine and eventually bought enough grapes to make enough wine to fill a full sized oak barrel. He said it was the worst mistake he made as a brewer because the wine was terrible. Even years after they bottled it. I can't imagine going that deep in this hobby to have it blow up in your face.
I make chokecherry wine whenever we get a good crop, it turns out pretty good but after watching this video I think there’s more things I could do to make it better. 👍🏻
@@BeardedBored, Will do, last batch I did a couple years ago people said was too sweet and too strong, so I think I’m gonna back the sugar way off this time.
@@shitbox7413 Do you use a hydrometer to help calculate the sugar content? If not, I highly recommend it. Helps you dial in the alcohol and sweetness really well.
For breaking up stuff like this I like to use a stainless mortar mixer and a drill. If it's something tough to break up I sharpen the edges with a file.
I did a sack mead (20%) a few years back. It tasted likje crap for the first year but at 14 months, you could suddenly taste all the honey and florals and became delicious. Worth the wait.
Yeah, mead and wine need a lot of patience. This one might have aged into something better, but I'm doubtful because it lacked so much flavor and body that could transform over time. Young mead usually has a heavy feel, like there is a big pile of funky flavors waiting to transform down the road. Not sure I made any sense there:-)
I'm just getting started and I bought a kit wine. Just bought a bunch of grapes just to see what I can do. Trying to get everything when I'm in a rush isn't helpful. The kit seems to be going well, I think. In the meantime I wanted to get my hands dirty. Knowing just a little, I know not to expect much from table grapes at the store but I need to try anyway just to get some experience destroying something. This was helpful at least to push me to try this experiment. I wanted the experience of smashing my own grapes at least once. The best I can do where I live seems to be frozen must because of produce crossing state lines and all that. I'm hoping eventually to make a few connections with someone who can kick me some real grapes eventually.
Hello, B&B. I was thinking about doing the same but shop grapes are just way too expensive to make a 5 galons batch; especially off-season. I’m glad you did it and shared the results. Thumbs up for your channel. Cheers.
Glad I could help! If you want to do it, see if there is a way to buy some real wine grapes to use so the investment of time and money is worth it. Have fun, and let me know if you get to make some:-)
Lidl used to do litre cartons of "Red" grape juice (actually a blend of red and white.) usink Imperial Gallon Demi johns (4.5 litre roughly) I used 4 litres of Juice and a kilo of sugar. About three months with GP wine yeast and you got a nice table wine (Kind of Beaujolais) Sadly they don't do it anymore and Welchs is not the same. Straight Blackberry is pretty good too, like a fruitier Merlot.
You lucky dog! They're already ripe? I've got another month or so before they're ready here. If you want to share your recipe I'm not going to stop you😜
Naw I had about 60 lbs in the freezer from last season and my wife started bitching about freezer space so it was my opportunity to make a mess all over the kitchen. 😅🤣😂😅🤣😂
Also, this batch has 25 lbs of 99.5% purple/red muscadines but probably this weekend I am going to crush the other half to start fermenting them. There's alot of the bronze muscadines in the other half. They're big and fat too. 1 day I may share some with yah. Just for being awesome. 😂🤣😅
I did a wild fermented pyment mead with grocery store grapes. Turned out very tannic with really fruity notes and went completely dry. Very delicious. Went to about 11%.
Another awesome vid brother, thanks once again! Perhaps, coming soon, a long line of fine table wines from the BAB Winery and Brewery! :) The garden looks great, can't wait to see how that turns out. Cheers! Rev. D.
White wine out of store bought grapes turns out a lot better. I've made red and white and the white was really yummy. I put pineapple and melon in secondary. We finished it very quickly. Didn't take long to age either.
That's a really good point. To me the biggest failure of this wine was the lack of tannin and body. Ok, now I got to try a white wine. Thanks so much for the idea!
@@BeardedBoredI disagree. The biggest failure (harsh word if the end product is still drinkable) is that you used store bought grapes. The skin is too thin on store bought grapes and there are different soil profiles that vines grow in that change the notes of the wine and store bought grapes aren’t grown the same way. So many other factors that just come down to the grapes that no matter what you do with store bought grapes it will never be the same as wine from a cellar. I hope you do try the white, though. I’ll be waiting to see that video 😊
I got an idea. For the bottling stage when you added your French Oak, maybe you could run the wine with an ozone generator and then put them in the ultrasonic cleaner to oxidize them so maybe it will age faster.
I haven't tried the welches wine yet, even though it's pretty popular. That mead yeast will probably help you keep some good fruity notes. Let me know how it comes out:-)
Oops I never have boiled my white oak wafers before tossing them into the secondary vessel, but that makes perfect sense. Thanks for great intell on this hobby !
I’ve done a batch of wild grape juice wine and if you leave a bit of sweetness it tastes much better (that it if you add enough sugar to bring it up to 13-15% it is a good wine)
Not that I cut cut corners or anything but our local supermarket sells litre packets of grape/apple juice, five go into an empty six litre water bottle with a kilo of sugar for good luck. I use Champagne yeast and it took two weeks to brew then syphoned into another container and ignored for a month then bottled. A raw taste when bottling was quite pleasant so I might crack the first bottle around July and see how it goes.
I thought about try that, but I just got a weird idea to try something that the internet said was a dumb idea, haha! I promise to make something drinkable next time;-)
@@BeardedBored It works really well with sweet apple juice only too, just four litres in the same container but keep adding sugar until it brews out to make a delicious liqueur apple wine.
@@keithwaterhouse2845….get some cumquats poke holes everywhere in them l put them in a jug with a good amount of sugar then fill it it with vodka , mix it every few days to dissolve the sugar , it should get a little thicker like a liqcure ….you have made a cumquat lacquer , it’s sweet and potent and hard to stop drinking it .👍…easy recipe and so nice. Tweak it to how you like it. Ie more sugar next time or less , could use mandarins I guess , never tried them though.
I grew up in Texas & the grape of choice was mustang because that's what grows wild there. Also those wild blackberries are probably dewberries. Of course you know this, being a Texan. Keep crankin' the videos out as we enjoy them. Robert
Yeah, they have dewberries and regular black berries growing around my folk's farm. Blackberries are ripe a week or two later than dewberries. They also have the two main varieties of wild graps, mustang and muscadine. Hopefully I can get out there in a few days and pick berries:-)
Black tea dose great for tannins. Just sprinkle some in your wine when you start fermintation. It won't do anything for taste but definitely gives mouth feel. I totaly love messing with stuff and and making things do what you want vs just buing a kit or the ingredients someone else might use. There are no mistake just more things to distill
Absolutely. I almost did that, but wanted to see how much would come from the grapes themselves, then adjust any future attempts. I'd definitely recommend some black tea next time.
The growth has been pretty quick. But I noticed the blue corn had a much better germination rate, about 95% grew shoots. But the bloody butcher red corn is struggling at 50%. I'm going to hydrate some kernels tonight so I can replant in the empty spots tomorrow. Wheat, barley and oats are all doing well. Good luck on your crop:-)
Bearded & Bored nice! My yellow dent has a high fermentation as well, just about all of them came up.The golden bantam I planted is probably 75% or so. I really want to do a bloody or blue row to compare the flavors.
Once I get all the damn logs out of my yard I hope to have a spot to grow some yellow dent next year. I'll do a comprehensive review of the blue and red to give everybody an idea of what to expect.
Iactually made some blueberry wine and it is light but not as light as the table grape wine. Now that you mention the age i think I need to bottle and age it. I was going to still it but i think I will try both. I only have 2 L left though... so very small batch still. I have a 2L glass lab still. 😄
Lalvin Montpellier (Link in video description) is good if you want a lot of fruit character, but Lalvin EC-1118 is what I fall back on if I need a heavy hitter:-)
I have yet to find a red wine I like, but here in Hio, we have a couple Lake Erie Islands and such that grow some amazing pink grapes! I never made wine with them, but that’s what they are grown for and make an amazing sweet/dry Catawba Pink wine! I have noticed they have a different “structure”. I wanna talk hand sanitizer sometime! Lol. But not here
Try wild concord grapes mixed with some bing cherries and blackberries my bearded friend they make an excellent full bodied wine I make some every year then leave it in the bottle for at least 5 years and you're very right wine making is a true test of patience but when you pull the cork on something that you made twenty years ago thats Satisfaction
@@BeardedBored Thanks my Bearded Brother if I were you I would plant a bunch of Muscadine grapes and maybe build a trellis for bonus points from your wife. I planted mine last year and expect to harvest enough for a large batch this year if I can keep the birds off them
I'm hoping to cut some vines this fall or winter to transplant. I'll mark out the good vines when I go pick this year and come back in the late fall for cuttings. By the way, I accidentally deleted your graypenis comment. I was trying to approve the comment since it got flagged by RUclips, and I hit the wrong button. Can't undo it, so I thought I'd give you a heads up. Didn't want you to think I was censoring the humor:-)
I want to make berry wine... Rian and Derica from Citysteading used a food mill to smush the grapes for their pyment. I thought that was an excellent idea. For a stronger, Riesling-type flavour, why not add raisins? They might add that Spätlese accent, what do you think? Best part of the video: if you’re not all that fond of your brew: cook with it! Even when you do like your brew it’s a great perk to a fin hobby.
@@BeardedBored - I will!.. as soon as I manage to source raisins that haven’t been coated in oil. Even health food stores seem to have jumped on the ‘but it’s prettier that way’ train. I’ll report back!
It's definitely smarter to rehydrate so you can check to make sure the yeast is alive and healthy, but I have to admit I usually forget to do that. Luckily Lalvin makes quality yeast that can stand up to ding dongs like me, haha;-)
I'm hoping to get some this year. I used to pick them for jelly with my family when I was a kid. Might get the chance to make some adult beverages with them this time:-)
I'm looking for an alternative to oaking. As it turns out, I'm allergic to oak and beechwood. Short of just leaving it out I'd like to know if anyone is aware of other options.
Sounds great. Try replacing the lemon with a sweet navel orange, juiced with no zest. I use one small orange per gallon of juices. I don't like the peelings in much of anything myself.
I thought about trying that, but I figured I should try it without tea for the first batch, just to see what I could get from the grapes. I think I'll use tea when I try a blackberry wine though.
Yes, it's safe. I use a product called StarSan. It's an acid based no-rinse sanitizer that is safe for consumption. Interestingly the suds actually break down and act as a yeast nutrient to help the fermentation. Crazy I know. But there is an informal mantra that home brewers have with StarSan. "Trust The Foam.":-)
Awesome video, Bearded! I make a lot of wine from fruit and grapes and have 5 gallons of Pinot Grigio Romato (extended skin maceration before pressing) juice bubbling away in my fermenting fridge. I have never tried grocery store grapes but it sounds like fun. I have some red grapes in the fridge so I’ll go test their pH. In keeping with the grocery store vibe, try putting some of the stems in the fermenter, they will give you tannins. Some commercial wineries actually ferment whole clusters, stems and all. Also, best practices are to fill your carboy or jug to the neck when aging so the wine does not oxidize. Now go grow some beer! How are your hops surviving in the heat?
Thanks so much for the tips. Where do you get your wine grapes? Hops is just putting out it's first 2 baby leaves. Not too hot yet, but I have it growing under a tree for partial shade. We'll see how it does this year.
Brehm Vineyards. Red grapes come in a frozen pail, white grapes are frozen juice. Expensive, but worth it. Ask for Peter Brehm, he’s a winemaker and a great guy.
Makes wine and cooks?! lol Another fun video. About the sanitizing, I noticed you dip and use. That won't affect anything you're working with ie off flavor or such? Beer garden is looking great! ( still shoulda used the fish heads ) lol
It's a no-rinse sanitizer called StarSan that is specifically made to be in contact with food. Interestingly it breaks down in the fermentation and acts as a yeast nutrient:-)
Hello again!! I noticed you have the 2 handle hand corker. But also, you're a good sized guy with a lot more upper body strength than me. I have to buy a corker and I am looking for advise on buying one. I see the 2 handed, the Portuguese floor model, (smaller floor model)and the ("Italian" I think) larger floor model (most expensive one.) I was wondering what your opinion is as far as which one to get? 🤔 I am considering buying the smaller "Portugese" floor model...thinking the floor model is easier then the 2 handled one but honestly, I just don't know. I am more of a small-ish woman. Advise from anyone who might read this as well is welcomed. Thanks Bearded!! LilyM
I actually don't have a corker, but a bottle capper for beet bottles. But I'd say get the one that works the easiest for you. One with a stand might be best. The easier it is to use, the more likely you are to get good results.
@@BeardedBored omg!! Its been such a while since I watched that video and I forgot that was the capper you were using. Somehow in my head (yikes!! scarey in there!!) I got it screwed up trying to remember back, Ooops!! Lol! I will ask others which one is easier etc. Thank you for taking the time to reply!! Cheers!!🍻
I don’t see why not ..... biggest obstacle will be preservatives here and there. I’m getting ready to make blueberry wine from the 3 pound bags in the freezer section at Walmart.
If one wanted to have a sweeter wine, would you recommend adding grape juice concentrate to the process? Which stage would that occur? Thanks in advance for the information. You rock!
After primary fermentation is done. That requires the use of campden tablets or another fermentation stopper to keep the yeast from waking up and eating the new sugar addition. Or you can user a yeast with a lower alcohol tolerance (8-9%abv)so fermentation stops before all the sugar is used up.
Hey bearded can you try make moonshine/rum with your freezer. You might not get 80 proof but your apple jack went up to 35% so if you fermented a sugar wash and then freeze distilled it you could make rum right? Btw as I said I know you made a apple jack video but I think rum is cooler!😎
StarSan is a no-rinse sanitizer and is safe to leave on your equipment. I've been using it for years and have never had any effect on the flavor or health of my brews. It actually breaks down during fermentation and acts as a yeast nutrient. The saying among home brewers is "Trust The Foam.":-)
@@BeardedBored that's very interesting. I work in a small kombucha brewery and we use a lot of Star San and I'm always paranoid about rinsing it all off, thanks so much, love the videos!
Great vid! Instead of opening up the fermenter twice a day to "knock down" the fruit, do you see any problem with putting fermentation weights, like when lacto-fermenting peppers, on top of the fruit to keep it fully submerged instead? I'd rather not open the fermenter if I don't have to.
No idea if that will be enough, but you can try it. I know that even at the commercial level smaller wineries just open up the big vat and use a wooden paddle to punch down the cap. Red wine seems to like the oxygen exposure during the early stages and the agitation makes bacterial contamination less of an issue. It's a lot less sensitive than cider and beer.
Nope, I don't use sulfites. For me it's just about doing things as simply as possible. It makes these projects a lot more accessible for folks that are new to brewing and may not have normal brewing equipment or supplies. Sulfites are great for stopping fermentation when you have a specific goal for the gravity, killing wild yeast in favor of commercial yeast, and stabilizing the product. I just didn't need to do any of that for this project. I may in the future, but for now I haven't needed it.
This is off topic but I heard you say you were having trouble soldering copper to stainless I was having the same trouble and So I tried liquid acid based flux and it went together perfectly. The flux I used for the copper was great for copper but sucked on the stainless.
Yeah, I was initially trying to do it with only stuff from the grocery store, so I didn't get any of the cool additives from the home brew shop. Acid blend would have been nice too, LoL:-) But I realized the only yeast I had harvested for my previous grocery store beer experiment likely didn't have a high enough alcohol tolerance to ferment the wine fully. Once I used commercial yeast I guess I could have gotten everything else, but I just ran with what I had.
In the past months we kept getting an initial reading of 1066 on hydrometer with black table grapes. So, I bought the list of your ingredients this morning, stomped the newly bought black grapes and got an initial reading of 1080. Is this possibly a mistake in that they might be wine grapes at the local supermarket? Would additives be beneficial, or should I keep experimenting using our base procedure, keep notes, and experiment from there? OR, should I go and buy everything on their shelves? Best regards, Robyn
The grapes will vary in their sugar levels depending on a bunch of different factors including when and where they were grown, so that's not too surprising. As for additives, that's up to you. You can try it the way you like it or go for my method. Either way, ALWAYS take notes;-)
What a great video!! Did you use pectic enzyme to get it so clear? I have seen a few videos and ppl talk about using camden tablets. I have not invested in any yet, not sure if I should. Do you mind giving me your opinion of them? Thanks Bearded! Much obliged!! Happy beer gardening!!😉 🍻Cheers!
Campden tablets are good for stabilizing the flavor and making sure any yeast and bacteria is dead. If you're going to make wine a lot, they might come in handy. I've never used them because I haven't needed them yet, but I'm not a serious wine maker.
@@BeardedBored Fantastic!! Thank you sooo much!! I really appreciate your input. I am in the process of making a couple different wines. I will order some today. 🙌 Oh Wise Bearded One!!😉🍻Cheers!!
The best thing you can do is get a home brewing kit to get started learning the basics. Kits have everything measured out with solid recipes and directions so you can be successful on your first brew. Here's a good one I've used amzn.to/2YmXU2T. Has everything you need except empty beer bottles to fill. I still use all of the equipment I got with mine 5 years ago.
Yeah it would work, but if you watch my melon wine video, you'll find out why that's not a good idea. Chunky stuff is much easier to strain than liquefied pulp. Sort of a nightmare to strain really goopy stuff. Honestly I regretted blending the small amount of blackberries for this wine. Made getting a sample for a hydrometer reading challenging. Kept clogging my turkey baster, LoL:-)
i grow my own grapes here never made wine with them. i also use star san good stuff. now my question to you is this. using store bought grapes as wine did it leave like a chalky? aftertaste? my uncle makes blackberry wine and to me it leaves like a bitter aftertaste. im not sure if just me cause im not a wine drinker or what. but thought i would ask.
Absolutely, but I wanted to see what would happen with just the fresh grapes all by themselves. That way I'll know what sort of flavors they can contribute if I want to use them with other stuff in the future;-)
@@kevinbaxter2578 Yeah, I see recipes for strawberry wine all the time, but no comprehensive tasting review, so I really appreciate you telling me that. If I try it, I'll maybe do a 50/50 blend of strawberries and blackberries, maybe toss in some cherry juice to make sure I don't get a washed out product. Thanks!
congrats for this video I really like red wine. but is making wine at home and in this way does not cause methanol. that is to say, the fermentation process is over, there is no risk of having methanol in our wine??
Hi sexy bearded guy❤ I made some wine from grapes at the store the other day, I crushed them to get the juices to make it at first and then shelved it for a while then it just started fermenting so I crushed the rest and it was a really cool dark red color :D It’s like day 4 of my 2nd attempt at another batch so I’m binging your videos to learn more❤ I will be your new fan now, lol I only have one lil short video on my channel Love from Virginia
It is alot easier to mash the fruit if you FLASH FREEZE IT! Then Sugar then Boiling Water will turn those Grapes to jelly like. Almost NO mashing! A good thing. Soap?
WHAT'S WITH ALL THE FOAM? Since I am getting this question a lot I'm pasting my response here to clear up any concerns you might have about the sanitizer I'm using - StarSan is a no-rinse sanitizer and is safe to leave on your equipment. I've been using it for years and have never had any effect on the flavor or health of my brews. It actually breaks down during fermentation and acts as a yeast nutrient. The saying among home brewers is "Trust The Foam.":-) Here's a link to check it out for yourself - amzn.to/35jqxzL
"Don't fear the foam" that might be copyrighted though?
i did take notice :) but okay i see
You sure got those utensils clean! What kind of Suds are those? Curious because you truly got your moneys worth.
@@ironmck9826 lmao! Great view!😅
@@x-tremevidpro That's the Starsan. It's a no rinse sanitizer that is food safe.
I used to do this in high school and hide my brew in the hayloft of our barn. One day my dad found like 7 jugs of shitty homemade wine brewing, and when I got home later he was like, "I'm guessing that shitty wine in the barn is all yours?"
He took it, rather than pouring it out put it in the closet added more sugar and let it brew for the rest of the year and ended up drinking it, haha that bastard.
LOL!!!
Ahaaahaaa
Lol that’s funny as hehe 🤣
I make a wine called ‘lunchbox wine’.
When the kids come home from school with left over fruit in their lunchboxes, I throw it into a zip-lock bag in the freezer... not paying any attention to what type of fruit it may be.
Once I’ve got around 10-15 kg’s, I’ll defrost, blend then boil it all. (Don’t add any extra water)
Let it cool, pitch champagne yeast and add some sugar.
After a couple of weeks I’ll throw it through a BIAB and strain into another vessel, then rack off every month or two and add sugar to keep it sweet.
It’s a surprisingly nice drink, and if it fails, ‘remove the water’ (as you said) and turn it into hand sanitiser! 🤣
LOL, that sounds kind of AWESOME dude! Waste not, want not:-)
The beautiful thing about wine making is learning from the experience and leveling up from there. There is always a sense of pride and accomplishment when drinking the finished product. Thank you for showing us your skills. I learned a lot. As for making hand sanitizer out of your wine. I would be proud to share a glass with you.
Thanks Mike. I'm not kidding about sanitizer, LoL:-) Still can't find any in the store!
@@BeardedBored 😂
just getting to see this. I buy fresh grapes when they are onsale, freeze them until I have 15-20lbs and then make wine. I usually crush the thawed grapes roughly and then ferment them. ( increase the OG with grape juice concentrate not table sugar) great stuff and you know it make great brandy.
Great idea, thanks for the tips:-)
Glad you enjoyed it. Awesome
I’m going to try this with candy snaps!
I had to look them up. Sounds like it might make a tasty wine:-)
Great content. I enjoy your snarky wit, mixed with no nonsense instructions. Keep up the good work!
Thanks so much!
If you're not making hand sanitizer and you're making homemade wine or homebrew you're always pleased with your own results and don't care what anybody else thinks thinks of what you made and it always goes down well 🇬🇧😁👍😳👍🇬🇧🥂🍻🥃
I don't know, I've made a few bad batches over the years, haha!
I'm currently making a Melomel (mead with fruit) from concord grapes. Can't wait to try it.
How do you know how to check the acid from your wash . Please explain?
I got a pH test kit with little strips that you dip in the wash. They make them specifically for wine making.
Thanks mate
I think once we are allowed to travel again I need to buy you a drink. Have just found your channel since recently I've had more time on my hands. Your channel is great keep it going!
Thanks brother:-)
The process is fun I'm loving it
Hi thanks your advice was a big help. I’ve been asking around Reddit about a variety of tables grape for wine and catching a lot of flack from purists.
Yeah, the winemakers will always give you crap for this, but honestly it's a good way to go for the first batch to get your feet wet and learn the whole process. Good luck and have fun with the hobby:-)
There's something I've never tried. Nice job! I have made a pyment with our homegrown grapes, and like yours, the color was lighter than expected.
Even though the skins were dark they just don't have the depth of color or tannin that real wine varietals have. It was a great learning experience. I'll have to try a pyment one of these days:-)
Heyyyy, magic bullet!
Don't forget the pomace, Grappa here we come...
One of the drinks of my ancestors. Now I may make one myself…with the liquor fairly of course.
You can make better wine than you can buy.
Homemade wine is rich in probiotics.
You can modulate the recipe to make a wine you like like sweet or dry
And you don’t have to add sulfites in there. I know now from the past, I got an hangover a few times from drinking red wine. A really nasty hangover and it wasn’t just from the methanol. That happened from my early 20s when I got my ID, so I stuck to beer and spirits ever since. Imao. Now I’ve made homemade wine in the past and I prefer those over commercial bought wines because no sulfites. :)
All good, clean fun... and yes, I was watching the beer garden progress with interest!! 😁😁🍻
Right on!
interesting, thanks. going to try myself soon
Great method - thank you; the wine tastes very good.
I've been wanting to dabble with wine finally a video that really explained it basically without being an hour long. Thank you
Did you try making with this recipe?
Bearded, go to the big box store and get a plastic cover like is used for sprinkler valves. Attach broomstick after treating it to several coats of poly. Get a bigger tub, pour the grapes in a smash while standing. Try not to sweat into the grapes.
I thought the sweat was necessary for that authentic flavor, LoL!
I made some wine around a year ago and also added some oak. I had the same results, so gave it all away. I love red wine, but just could not bring myself to enjoy my own wine. My mate opened his sample I gave him, months ago, which has been sitting in his fridge all this time. He actually really enjoyed it. Maybe I should have kept some and left it for several more months. I won't do it again, as it's a pain in the ass to make and way too long to wait. Cheers!
I've heard that a lot from other hobbyists. I know a guy that got pretty good at making wine and eventually bought enough grapes to make enough wine to fill a full sized oak barrel. He said it was the worst mistake he made as a brewer because the wine was terrible. Even years after they bottled it. I can't imagine going that deep in this hobby to have it blow up in your face.
@@BeardedBored damn, that's a mistake I'll pass on. Think I'll keep to my beer brewing and a little sanitiser making😉
Solid plan;-)
I make chokecherry wine whenever we get a good crop, it turns out pretty good but after watching this video I think there’s more things I could do to make it better. 👍🏻
I wish we had choke cherries, but it's too dang hot here. Good luck on your next batch:-)
@@BeardedBored, Thanks! Starting this year’s batch real soon. 👍🏻
@@shitbox7413 Let me know how it turns out:-)
@@BeardedBored, Will do, last batch I did a couple years ago people said was too sweet and too strong, so I think I’m gonna back the sugar way off this time.
@@shitbox7413 Do you use a hydrometer to help calculate the sugar content? If not, I highly recommend it. Helps you dial in the alcohol and sweetness really well.
Better luck with your garden this time around!
you can add more tannins by leaving the stems from the grapes in the must
For breaking up stuff like this I like to use a stainless mortar mixer and a drill. If it's something tough to break up I sharpen the edges with a file.
I did a sack mead (20%) a few years back. It tasted likje crap for the first year but at 14 months, you could suddenly taste all the honey and florals and became delicious. Worth the wait.
Yeah, mead and wine need a lot of patience. This one might have aged into something better, but I'm doubtful because it lacked so much flavor and body that could transform over time. Young mead usually has a heavy feel, like there is a big pile of funky flavors waiting to transform down the road. Not sure I made any sense there:-)
I'm just getting started and I bought a kit wine. Just bought a bunch of grapes just to see what I can do. Trying to get everything when I'm in a rush isn't helpful. The kit seems to be going well, I think. In the meantime I wanted to get my hands dirty. Knowing just a little, I know not to expect much from table grapes at the store but I need to try anyway just to get some experience destroying something. This was helpful at least to push me to try this experiment. I wanted the experience of smashing my own grapes at least once. The best I can do where I live seems to be frozen must because of produce crossing state lines and all that. I'm hoping eventually to make a few connections with someone who can kick me some real grapes eventually.
Good luck and have fun experimenting;-)
Hello, B&B. I was thinking about doing the same but shop grapes are just way too expensive to make a 5 galons batch; especially off-season. I’m glad you did it and shared the results. Thumbs up for your channel. Cheers.
Glad I could help! If you want to do it, see if there is a way to buy some real wine grapes to use so the investment of time and money is worth it. Have fun, and let me know if you get to make some:-)
Lidl used to do litre cartons of "Red" grape juice (actually a blend of red and white.) usink Imperial Gallon Demi johns (4.5 litre roughly) I used 4 litres of Juice and a kilo of sugar. About three months with GP wine yeast and you got a nice table wine (Kind of Beaujolais) Sadly they don't do it anymore and Welchs is not the same. Straight Blackberry is pretty good too, like a fruitier Merlot.
I use juice it helps with the pulp loss
Glad to know I wasn't alone in thinking I needed to add the strained juice too. Thanks Randall:-)
I got a 7.8 gal bucket fermenting muscadine wine right now.
You lucky dog! They're already ripe? I've got another month or so before they're ready here. If you want to share your recipe I'm not going to stop you😜
Naw I had about 60 lbs in the freezer from last season and my wife started bitching about freezer space so it was my opportunity to make a mess all over the kitchen. 😅🤣😂😅🤣😂
Also, this batch has 25 lbs of 99.5% purple/red muscadines but probably this weekend I am going to crush the other half to start fermenting them. There's alot of the bronze muscadines in the other half. They're big and fat too. 1 day I may share some with yah. Just for being awesome. 😂🤣😅
Sounds awesome! I'm jealous, but I'll take a sample, haha:-)
I did a wild fermented pyment mead with grocery store grapes. Turned out very tannic with really fruity notes and went completely dry. Very delicious. Went to about 11%.
Did you use any extra source of tannin, like black tea, or was it just the grape skins?
Bearded & Bored Nope, just the grape skins and stems.
Real Professional Wine
Yay Update! Love the look of the beer garden and looking forward to the full sized update.
Coming soon!
Another awesome vid brother, thanks once again! Perhaps, coming soon, a long line of fine table wines from the BAB Winery and Brewery! :) The garden looks great, can't wait to see how that turns out. Cheers! Rev. D.
Thanks brother:-)
White wine out of store bought grapes turns out a lot better. I've made red and white and the white was really yummy. I put pineapple and melon in secondary. We finished it very quickly. Didn't take long to age either.
That's a really good point. To me the biggest failure of this wine was the lack of tannin and body. Ok, now I got to try a white wine. Thanks so much for the idea!
@@BeardedBoredI disagree. The biggest failure (harsh word if the end product is still drinkable) is that you used store bought grapes. The skin is too thin on store bought grapes and there are different soil profiles that vines grow in that change the notes of the wine and store bought grapes aren’t grown the same way. So many other factors that just come down to the grapes that no matter what you do with store bought grapes it will never be the same as wine from a cellar. I hope you do try the white, though. I’ll be waiting to see that video 😊
@@niccigericke1234 Thanks:-)
I got an idea. For the bottling stage when you added your French Oak, maybe you could run the wine with an ozone generator and then put them in the ultrasonic cleaner to oxidize them so maybe it will age faster.
I’m fermenting Welches grape juice with mead yeast, and I don’t normally make wine
I haven't tried the welches wine yet, even though it's pretty popular. That mead yeast will probably help you keep some good fruity notes. Let me know how it comes out:-)
Just stumbled on your channel and holymoly got a sub! Really awsome videos and your voice soothing 😂 awsome combo!
Oops I never have boiled my white oak wafers before tossing them into the secondary vessel, but that makes perfect sense. Thanks for great intell on this hobby !
I’ve done a batch of wild grape juice wine and if you leave a bit of sweetness it tastes much better (that it if you add enough sugar to bring it up to 13-15% it is a good wine)
I'll keep that in mind. Thanks!
YOU DID GREAT MAN
THANKS!!
Not that I cut cut corners or anything but our local supermarket sells litre packets of grape/apple juice, five go into an empty six litre water bottle with a kilo of sugar for good luck. I use Champagne yeast and it took two weeks to brew then syphoned into another container and ignored for a month then bottled. A raw taste when bottling was quite pleasant so I might crack the first bottle around July and see how it goes.
I thought about try that, but I just got a weird idea to try something that the internet said was a dumb idea, haha! I promise to make something drinkable next time;-)
@@BeardedBored It works really well with sweet apple juice only too, just four litres in the same container but keep adding sugar until it brews out to make a delicious liqueur apple wine.
@@keithwaterhouse2845….get some cumquats poke holes everywhere in them l put them in a jug with a good amount of sugar then fill it it with vodka , mix it every few days to dissolve the sugar , it should get a little thicker like a liqcure ….you have made a cumquat lacquer , it’s sweet and potent and hard to stop drinking it .👍…easy recipe and so nice. Tweak it to how you like it. Ie more sugar next time or less , could use mandarins I guess , never tried them though.
I grew up in Texas & the grape of choice was mustang because that's what grows wild there. Also those wild blackberries are probably dewberries. Of course you know this, being a Texan. Keep crankin' the videos out as we enjoy them.
Robert
Yeah, they have dewberries and regular black berries growing around my folk's farm. Blackberries are ripe a week or two later than dewberries. They also have the two main varieties of wild graps, mustang and muscadine. Hopefully I can get out there in a few days and pick berries:-)
Are those anything like Muscadine from Arkansas?
Tried last year with grape juice (red) and fresh grapes (green) and then “apple jacked” both. Red came out like port and white like grappa 👍🤣
Nice!
Black tea dose great for tannins. Just sprinkle some in your wine when you start fermintation. It won't do anything for taste but definitely gives mouth feel. I totaly love messing with stuff and and making things do what you want vs just buing a kit or the ingredients someone else might use. There are no mistake just more things to distill
You are definitely an experimenter. I'm really intrigued by that peanut butter shine you did:-)
Thanks. Nice and very informative. Wouldn't adding in a couple of Tea bags helped with the Tannins?
Absolutely. I almost did that, but wanted to see how much would come from the grapes themselves, then adjust any future attempts. I'd definitely recommend some black tea next time.
Corn looks like it’s doing well. You are a few weeks ahead of me. 🌽 🌾
The growth has been pretty quick. But I noticed the blue corn had a much better germination rate, about 95% grew shoots. But the bloody butcher red corn is struggling at 50%. I'm going to hydrate some kernels tonight so I can replant in the empty spots tomorrow. Wheat, barley and oats are all doing well. Good luck on your crop:-)
Bearded & Bored nice! My yellow dent has a high fermentation as well, just about all of them came up.The golden bantam I planted is probably 75% or so. I really want to do a bloody or blue row to compare the flavors.
Once I get all the damn logs out of my yard I hope to have a spot to grow some yellow dent next year. I'll do a comprehensive review of the blue and red to give everybody an idea of what to expect.
Iactually made some blueberry wine and it is light but not as light as the table grape wine. Now that you mention the age i think I need to bottle and age it. I was going to still it but i think I will try both. I only have 2 L left though... so very small batch still. I have a 2L glass lab still. 😄
😂😂😂 that opening
What is your all around go to yeast
Lalvin Montpellier (Link in video description) is good if you want a lot of fruit character, but Lalvin EC-1118 is what I fall back on if I need a heavy hitter:-)
I have yet to find a red wine I like, but here in Hio, we have a couple Lake Erie Islands and such that grow some amazing pink grapes! I never made wine with them, but that’s what they are grown for and make an amazing sweet/dry Catawba Pink wine! I have noticed they have a different “structure”. I wanna talk hand sanitizer sometime! Lol. But not here
Send me an email;-) Link is on my "About" page on my channel homepage.
Thank you!
I made it immediately
Im no wine person, but ive made stuff from storebought grapes, sugar and yeast that does the job after about a week of fermenting lol
Try wild concord grapes mixed with some bing cherries and blackberries my bearded friend they make an excellent full bodied wine I make some every year then leave it in the bottle for at least 5 years and you're very right wine making is a true test of patience but when you pull the cork on something that you made twenty years ago thats Satisfaction
Wow! You win the award for most patient home brewer Chuck! 20 years? Legendary:-)
@@BeardedBored Thanks my Bearded Brother if I were you I would plant a bunch of Muscadine grapes and maybe build a trellis for bonus points from your wife. I planted mine last year and expect to harvest enough for a large batch this year if I can keep the birds off them
I'm hoping to cut some vines this fall or winter to transplant. I'll mark out the good vines when I go pick this year and come back in the late fall for cuttings. By the way, I accidentally deleted your graypenis comment. I was trying to approve the comment since it got flagged by RUclips, and I hit the wrong button. Can't undo it, so I thought I'd give you a heads up. Didn't want you to think I was censoring the humor:-)
@@BeardedBored No worries B.B.
Nice one mate
I want to make berry wine...
Rian and Derica from Citysteading used a food mill to smush the grapes for their pyment. I thought that was an excellent idea. For a stronger, Riesling-type flavour, why not add raisins? They might add that Spätlese accent, what do you think?
Best part of the video: if you’re not all that fond of your brew: cook with it! Even when you do like your brew it’s a great perk to a fin hobby.
My experience with wine is so limited, but I think raisins could give you something closer to a riesling flavor. Let me know if you try it.
@@BeardedBored - I will!.. as soon as I manage to source raisins that haven’t been coated in oil. Even health food stores seem to have jumped on the ‘but it’s prettier that way’ train. I’ll report back!
I'm surprised that you didn't rehydrate the yeast. Lalvin suggests rehydration prior to adding it to your must.
It's definitely smarter to rehydrate so you can check to make sure the yeast is alive and healthy, but I have to admit I usually forget to do that. Luckily Lalvin makes quality yeast that can stand up to ding dongs like me, haha;-)
@@BeardedBored all good. 👍🏽
Hi sir, where can I buy Wine Yeast? Can you please tell me . Because I want to buy a 500 Gram package... Of Lalvin wine yeast.
Check my video description section for an Amazon link to the yeast I use:-)
Try muscadine grapes, makes a good wine
I'm hoping to get some this year. I used to pick them for jelly with my family when I was a kid. Might get the chance to make some adult beverages with them this time:-)
@@BeardedBored Would like to see this since I have vines out the popper and have been wanting to make some myself.
Dude, I like your channel.
Thanks!
Did You pour your wine while your vessels were still soapy after you sanitized them? If so does it effect the taste?
I'm looking for an alternative to oaking. As it turns out, I'm allergic to oak and beechwood. Short of just leaving it out I'd like to know if anyone is aware of other options.
Cherry wood, other fruit woods or birch might work. You'd have to look and see if those species are related to oak and beech though.
@@BeardedBored Good thought. I live in the sticks so I should be able to scare up something. Thanks,
Also if ur wine has suds or bubbles in ur glasss its not finished wine still has to much gasses
this is really fascinating! I was curious, can you add other fruits like blueberries and cherries to this?
Sure:-)
Sounds great. Try replacing the lemon with a sweet navel orange, juiced with no zest. I use one small orange per gallon of juices. I don't like the peelings in much of anything myself.
Thanks for the tip!
Tea adds tannins
I thought about trying that, but I figured I should try it without tea for the first batch, just to see what I could get from the grapes. I think I'll use tea when I try a blackberry wine though.
Thanks for sharing Sir, how can one transform an alcoholic wine to a non alcoholic wine?
Thanks
I'm not sure how non-alcoholic wines are made, but I've seen them in the store.
why do you leave the suds from thesanitized in the containers and equipment? is that stuff safe to ingest?
Yes, it's safe. I use a product called StarSan. It's an acid based no-rinse sanitizer that is safe for consumption. Interestingly the suds actually break down and act as a yeast nutrient to help the fermentation. Crazy I know. But there is an informal mantra that home brewers have with StarSan. "Trust The Foam.":-)
@@BeardedBored Thank you
Awesome video, Bearded! I make a lot of wine from fruit and grapes and have 5 gallons of Pinot Grigio Romato (extended skin maceration before pressing) juice bubbling away in my fermenting fridge. I have never tried grocery store grapes but it sounds like fun. I have some red grapes in the fridge so I’ll go test their pH. In keeping with the grocery store vibe, try putting some of the stems in the fermenter, they will give you tannins. Some commercial wineries actually ferment whole clusters, stems and all. Also, best practices are to fill your carboy or jug to the neck when aging so the wine does not oxidize. Now go grow some beer! How are your hops surviving in the heat?
Thanks so much for the tips. Where do you get your wine grapes?
Hops is just putting out it's first 2 baby leaves. Not too hot yet, but I have it growing under a tree for partial shade. We'll see how it does this year.
Brehm Vineyards. Red grapes come in a frozen pail, white grapes are frozen juice. Expensive, but worth it. Ask for Peter Brehm, he’s a winemaker and a great guy.
@@glleon80517 Thanks!
Makes wine and cooks?! lol Another fun video. About the sanitizing, I noticed you dip and use. That won't affect anything you're working with ie off flavor or such? Beer garden is looking great! ( still shoulda used the fish heads ) lol
It's a no-rinse sanitizer called StarSan that is specifically made to be in contact with food. Interestingly it breaks down in the fermentation and acts as a yeast nutrient:-)
@@BeardedBored I have it and use it but didn't know that. Thanks
@@scottmcneill6333 As they say on Home Brew Talk, "Trust the foam.":-)
@@BeardedBored Bearded, where are youuuu? Hope everything is ok. I see you haven't put up any new vids so was just wondering. Take care and be safe.
Hello again!! I noticed you have the 2 handle hand corker. But also, you're a good sized guy with a lot more upper body strength than me. I have to buy a corker and I am looking for advise on buying one. I see the 2 handed, the Portuguese floor model, (smaller floor model)and the ("Italian" I think) larger floor model (most expensive one.) I was wondering what your opinion is as far as which one to get? 🤔 I am considering buying the smaller "Portugese" floor model...thinking the floor model is easier then the 2 handled one but honestly, I just don't know. I am more of a small-ish woman. Advise from anyone who might read this as well is welcomed. Thanks Bearded!! LilyM
I actually don't have a corker, but a bottle capper for beet bottles. But I'd say get the one that works the easiest for you. One with a stand might be best. The easier it is to use, the more likely you are to get good results.
@@BeardedBored omg!! Its been such a while since I watched that video and I forgot that was the capper you were using. Somehow in my head (yikes!! scarey in there!!) I got it screwed up trying to remember back, Ooops!! Lol! I will ask others which one is easier etc.
Thank you for taking the time to reply!!
Cheers!!🍻
I don’t see why not ..... biggest obstacle will be preservatives here and there.
I’m getting ready to make blueberry wine from the 3 pound bags in the freezer section at Walmart.
Sounds delicious!
is it ok to add the cream if tartar ??? .. because cream of tartar is made by (mixing tartaric acid with (potassium hydroxide) ) ?!
Yes it is ok. Wine makers often use an acid blend of tartaric, malolactic and citric acids.
If one wanted to have a sweeter wine, would you recommend adding grape juice concentrate to the process? Which stage would that occur? Thanks in advance for the information. You rock!
After primary fermentation is done. That requires the use of campden tablets or another fermentation stopper to keep the yeast from waking up and eating the new sugar addition. Or you can user a yeast with a lower alcohol tolerance (8-9%abv)so fermentation stops before all the sugar is used up.
Hey bearded can you try make moonshine/rum with your freezer. You might not get 80 proof but your apple jack went up to 35% so if you fermented a sugar wash and then freeze distilled it you could make rum right?
Btw as I said I know you made a apple jack video but I think rum is cooler!😎
Are you leaving all that star san in the bottles and the bins as you work? Is mixing it into the wine not detrimental?
StarSan is a no-rinse sanitizer and is safe to leave on your equipment. I've been using it for years and have never had any effect on the flavor or health of my brews. It actually breaks down during fermentation and acts as a yeast nutrient. The saying among home brewers is "Trust The Foam.":-)
@@BeardedBored that's very interesting. I work in a small kombucha brewery and we use a lot of Star San and I'm always paranoid about rinsing it all off, thanks so much, love the videos!
@@brandonberning6343 Commercial regulations may be different for you, so go by whatever the MSDS says is the best practice for StarSan.
Great vid! Instead of opening up the fermenter twice a day to "knock down" the fruit, do you see any problem with putting fermentation weights, like when lacto-fermenting peppers, on top of the fruit to keep it fully submerged instead? I'd rather not open the fermenter if I don't have to.
No idea if that will be enough, but you can try it. I know that even at the commercial level smaller wineries just open up the big vat and use a wooden paddle to punch down the cap. Red wine seems to like the oxygen exposure during the early stages and the agitation makes bacterial contamination less of an issue. It's a lot less sensitive than cider and beer.
He making wine, ... he making wine!
... just like thar baby Jee-sus!!
LOLOL!
Great video. I may have missed it, but do you add any sulfites? If yes, then why. If no, then why? Thanks in advance!
Nope, I don't use sulfites. For me it's just about doing things as simply as possible. It makes these projects a lot more accessible for folks that are new to brewing and may not have normal brewing equipment or supplies. Sulfites are great for stopping fermentation when you have a specific goal for the gravity, killing wild yeast in favor of commercial yeast, and stabilizing the product. I just didn't need to do any of that for this project. I may in the future, but for now I haven't needed it.
This is off topic but I heard you say you were having trouble soldering copper to stainless I was having the same trouble and So I tried liquid acid based flux and it went together perfectly. The flux I used for the copper was great for copper but sucked on the stainless.
You are a life saver. Thanks Unc!
No problem, I should have mine up and running this week I hope
@@uncleduck5344 Just in time to make hand sanitizer;-)
Yeah uh yeah that’s the plan :)
First cleaning run and it seems to work good with no vapor leaks
Great vidio...
Thanks:-)
You can actually buy wine tannin to improve the body and flavor. Good job though! Really enjoy this channel!
Yeah, I was initially trying to do it with only stuff from the grocery store, so I didn't get any of the cool additives from the home brew shop. Acid blend would have been nice too, LoL:-) But I realized the only yeast I had harvested for my previous grocery store beer experiment likely didn't have a high enough alcohol tolerance to ferment the wine fully. Once I used commercial yeast I guess I could have gotten everything else, but I just ran with what I had.
Pomegranates and blueberries to increase the body and color? 🤔🤔
Thanks for the tip!
Just SUBSCRIBED my bearded friend. I found your info through our NZ friend Jesse. Great video and I'm stoked to be here. Navy Mark...
Thanks Mark!
Use Star San, it is a sanitizer. This chemical will not interfer, with the wine making process.
Starsan is my jam:-)
In the past months we kept getting an initial reading of 1066 on hydrometer with black table grapes. So, I bought the list of your ingredients this morning, stomped the newly bought black grapes and got an initial reading of 1080. Is this possibly a mistake in that they might be wine grapes at the local supermarket? Would additives be beneficial, or should I keep experimenting using our base procedure, keep notes, and experiment from there? OR, should I go and buy everything on their shelves? Best regards, Robyn
The grapes will vary in their sugar levels depending on a bunch of different factors including when and where they were grown, so that's not too surprising. As for additives, that's up to you. You can try it the way you like it or go for my method. Either way, ALWAYS take notes;-)
Sweet
What a great video!! Did you use pectic enzyme to get it so clear? I have seen a few videos and ppl talk about using camden tablets. I have not invested in any yet, not sure if I should. Do you mind giving me your opinion of them? Thanks Bearded! Much obliged!!
Happy beer gardening!!😉
🍻Cheers!
Campden tablets are good for stabilizing the flavor and making sure any yeast and bacteria is dead. If you're going to make wine a lot, they might come in handy. I've never used them because I haven't needed them yet, but I'm not a serious wine maker.
@@BeardedBored Fantastic!! Thank you sooo much!! I really appreciate your input. I am in the process of making a couple different wines. I will order some today. 🙌 Oh Wise Bearded One!!😉🍻Cheers!!
Hey Bearded beer garden looks good I don't care much for wine. I am thinking about starting home brewing whats the best way to start making beer.
The best thing you can do is get a home brewing kit to get started learning the basics. Kits have everything measured out with solid recipes and directions so you can be successful on your first brew. Here's a good one I've used amzn.to/2YmXU2T. Has everything you need except empty beer bottles to fill. I still use all of the equipment I got with mine 5 years ago.
I've never made wine, so I'm curious. Would a stick blender work to mash the grapes.
Yeah it would work, but if you watch my melon wine video, you'll find out why that's not a good idea. Chunky stuff is much easier to strain than liquefied pulp. Sort of a nightmare to strain really goopy stuff. Honestly I regretted blending the small amount of blackberries for this wine. Made getting a sample for a hydrometer reading challenging. Kept clogging my turkey baster, LoL:-)
@@BeardedBored like I said I never made wine. But I learned something by asking. Thank you for the answer.
Happy to help:-)
i grow my own grapes here never made wine with them. i also use star san good stuff. now my question to you is this. using store bought grapes as wine did it leave like a chalky? aftertaste? my uncle makes blackberry wine and to me it leaves like a bitter aftertaste. im not sure if just me cause im not a wine drinker or what. but thought i would ask.
Couldn't you add some frozen grape juice to upper the flavors?
Absolutely, but I wanted to see what would happen with just the fresh grapes all by themselves. That way I'll know what sort of flavors they can contribute if I want to use them with other stuff in the future;-)
I tried strawberries but found like you, the wine turned out thin and needs something. Used gelatin to clear and thought maybe thats what did it.
@@kevinbaxter2578 Yeah, I see recipes for strawberry wine all the time, but no comprehensive tasting review, so I really appreciate you telling me that. If I try it, I'll maybe do a 50/50 blend of strawberries and blackberries, maybe toss in some cherry juice to make sure I don't get a washed out product. Thanks!
@@BeardedBored now thats worth trying. Blackberry and some cherry. Hadn't thought of that. Man I love science.
@@kevinbaxter2578 Yes, it's all for science;-)
congrats for this video I really like red wine. but is making wine at home and in this way does not cause methanol. that is to say, the fermentation process is over, there is no risk of having methanol in our wine??
Hi Sir, Can I use Black Tea to increase the Tannins found in Red wine?
Yes:-)
@@BeardedBored and also Sir can I use Beer Yeast to brew my Homemade Red wine? Will it be an Alcohol percentage of 15 percent?
@@michaelkrausee Find out what the alcohol tolerance of that specific yeast is. It might be on the package or their website.
@@BeardedBored I'm buying it from Lion Brewery Ceylon... it's A beer company in my country of Sri Lanka
Also Sir, how much of Brewers Yeast should I use to ferment 12 liters of Red wine? ...
Hi sexy bearded guy❤ I made some wine from grapes at the store the other day, I crushed them to get the juices to make it at first and then shelved it for a while then it just started fermenting so I crushed the rest and it was a really cool dark red color :D
It’s like day 4 of my 2nd attempt at another batch so I’m binging your videos to learn more❤
I will be your new fan now, lol I only have one lil short video on my channel
Love from Virginia
Thanks so much! Good luck on the wine and have fun with your channel. Also, check out the City Steading channel for lots of great wine vids:-)
Whatcha doin Bearded? I'm BORED. ; P
It is alot easier to mash the fruit if you FLASH FREEZE IT! Then Sugar then Boiling Water will turn those Grapes to jelly like. Almost NO mashing! A good thing. Soap?