Hi Todd, the Strawberry/Banana wine is so tasty!!! I bottled 26 of them. I was also going to tell you that I finally bottled my plum wine which ended up taking close to 11 months from start to finish. This was the wine I told you about that I did so many things wrong with that I thought I would probably have to throw it out. It was a frustrating, but also an enjoyable experience working with a wine that went from totally cloudy for many many months to absolutely clear. I had racked it about seven times using multiple clearing agents and adding more pectic enzyme a couple times also. This was the wine I started before I found your awesome channel. I made 6 of your wines and bottled them before I even bottled this plum one. I made the plum wine sweet like your wife, Laura likes. It taste very good. I am calling it Plum Delight. Thanks, for all your advice, knowledge, and encouragement in my wine making hobby!!! I really enjoy our communication.
Omg you got alot of wine on hand. I hope your giving some away. Lol... some wines you never know will take longer. I'm glad you were able to salvage that plum wine... I might Have given up on it. So glad you found us too. 👍👍❤️❤️😁😁🍓🍌🍓🍌
First comment!!? YAY! lol Love it love it! Thanks for the update, definitely on the list after the mint wine I am making is done... 😜 Your a good (bad) influence lolol
Alllll thanks so much for supporting us. ❤️❤️❤️ Make sure you watch our other channel too. We have lots of fun. Lol youtube.com/@AlongForTheJourney?si=8zOCe0SyunqdOdCS
I love the idea. For me it would be about color change. Will it alter the color of your wine. Will it be brown instead of the bright Red I show you. I would not risk it unless do on small batch scale to test it. I know people for banana wine they use brown sugar so it will work.
Hi Todd, question for you. When I get new wine bottles that I just take of out packaging do they really have to be sanitized? I have been sanitizing my never been used bottles but just asking. My Banana/Strawberry wine is now crystal clear after using some Super Kleer on it a few days ago. Tomorrow I am going to backsweeten and bottle. Excited to see how it taste!!
Hi Todd, I have used Bentonite and Super Kleer on my strawberry/banana wine and it still isn't Kleer yet. When I put my hand behind the carboy....you can see a shadow of a hand but not clear like my other wines I made from your videos. This is my 52nd day on June 22nd. I haven't racked the super Kleer out of the carboy yet. Do you think I should let it sit a lot longer or do you think I should rack off the super kleer into a new carboy and let sit till clear? Thanks for all you do!! I went on a weeklong fishing trip with 5 other guys this past week. Besides catching a bunch of fish, I had them try Pineapple, Banana, Berry, and Strawberry wine. They really liked them. I gave You and Laura all the credit!
Thanks so much. Sometimes you get a stubborn wine that won't clear. I would rack it and hit it again with bentonite and let sit another 30 days. Or you can just drink as is... I had a subscriber tell me this week if the wine is not cloudy it's not good wine according to their country. Lol.
@@HowToDoneRight I took another look at my strawberry/banana wine and i can start seeing my hand on the other side of the carboy. I am just going to let it sit another 30 days and check if it is even more clear. If not I will use a clearing agent. Thanks for your time
Hello. I love learning to make wine watching your videos. I have a question on this video. You say set wine back for 30-45 days. Is this two separate times or just 1 time? Sorry I’m a dummy from Alabama. Thanks for making these videos
Does the amount of yeast matter? I mean if you want to buy it in bulk. I understand that it would take longer if you use less and faster if you use more but would the yeast be able to eat all the sugar if you happen to use to little?
Hey Todd and Laura, I finished the Strawberry wine about 3 weeks ago and it is tasty! Question for you: How do I make wine without getting the white diamonds in it. I know it is from the tartrates. But, some of my wines have this in them when they are absolutely clear when I bottle.
First off it is normal to get these and completely safe to drink. Most of the time they stay in liquid form. If your wine gets very cold or you are cold crashing your wine that most likely will form. I never have had these but I am sure there will be a first. 😁 This article will help explain a little more if interested. vinepair.com/wine-blog/what-the-heck-are-tartrates-and-do-they-signal-that-something-is-wrong-with-the-wine/
100 percent it may be my new favorite. In fact I want to do a video on adding banana to any fruit which is what I might do to all my personal wines. Number one it really gets clear and adds a smoothness to the wine in my opinion.
I have a 5 gallon food grade bucket. Would it be OK to combine the 3 gallon recipe and the 1 gallon recipe to make 4 gallons in the 5 gallon bucket? Please let me know your thoughts on this.
Oh yeah thats no problem for fermenting... just have to decide how your going to put in secondary 4 gallons of wine.. must be carboys... hopefully you have a 3 gallon and 1 gallon carboy.
Thank you so much for sharing the knowledge and wisdom you and Laura have learned. I’ve been watching your videos, taking notes, And feel like I’m ready to start! We even went and bought our strawberries and organic bananas this morning. Now I’m just waiting for the bananas to get nice and ripe! I am so jazzed!!!
I can't wait for you to get started. You are going to do fabulous and you will be amazed how homemade wine tastes. I've been told Many times it's the best wine people have ever had. Keep me posted. 🍷🍷
I started this recipe yesterday and right away the potential alcohol was 12 (everything in the bucket) Now today after the fruit soaked in the ingredients it seemed to go up. Would I let that go or add water to bring it back down to 12 before I add the yeast?
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Hi Todd, the Strawberry/Banana wine is so tasty!!! I bottled 26 of them. I was also going to tell you that I finally bottled my plum wine which ended up taking close to 11 months from start to finish. This was the wine I told you about that I did so many things wrong with that I thought I would probably have to throw it out. It was a frustrating, but also an enjoyable experience working with a wine that went from totally cloudy for many many months to absolutely clear. I had racked it about seven times using multiple clearing agents and adding more pectic enzyme a couple times also. This was the wine I started before I found your awesome channel. I made 6 of your wines and bottled them before I even bottled this plum one. I made the plum wine sweet like your wife, Laura likes. It taste very good. I am calling it Plum Delight. Thanks, for all your advice, knowledge, and encouragement in my wine making hobby!!! I really enjoy our communication.
Omg you got alot of wine on hand. I hope your giving some away. Lol... some wines you never know will take longer. I'm glad you were able to salvage that plum wine... I might Have given up on it. So glad you found us too. 👍👍❤️❤️😁😁🍓🍌🍓🍌
Strawberry Banana is my favorite wine I’ve ever made. So good and ages beautifully
I think I am with you on that. Might be my new favorite. Lol... 😁😁😁
Omg those sweet potato biscuits look amazing. 👍👍
First comment!!? YAY!
lol
Love it love it! Thanks for the update, definitely on the list after the mint wine I am making is done...
😜 Your a good (bad) influence lolol
Thanks for commenting and following us. More coming soon. You will love that mint wine come summer time. 🍷🍷👍👍😁😁
My wife and I love these videos! 22 minutes fun!
Alllll thanks so much for supporting us. ❤️❤️❤️ Make sure you watch our other channel too. We have lots of fun. Lol youtube.com/@AlongForTheJourney?si=8zOCe0SyunqdOdCS
“No, no we’ll just leave it in my Yeti.” She’s my new super hero lol 😂
Lol that's funny. 👍👍😁😁
Finally going to make this today
You will love it. Lol
Going to use 1/4 brown sugar. Thoughts?
I love the idea. For me it would be about color change. Will it alter the color of your wine. Will it be brown instead of the bright Red I show you. I would not risk it unless do on small batch scale to test it. I know people for banana wine they use brown sugar so it will work.
absolutely fantastic! i really got to try this.
Hi Todd, question for you. When I get new wine bottles that I just take of out packaging do they really have to be sanitized? I have been sanitizing my never been used bottles but just asking. My Banana/Strawberry wine is now crystal clear after using some Super Kleer on it a few days ago. Tomorrow I am going to backsweeten and bottle. Excited to see how it taste!!
Oh yes.... sanitize all wine bottles before bottling whether new or not... this is critical. I can't wait for you to taste that wine for sure. 👍👍🍷🍷
@@HowToDoneRight I knew you would say that!🤣🤣
Lol 😂🤣😂🤣 No shortcuts Brent. 🍷🍷
Already added this to my list. Looked amazing
Let me tell you..... it may be the best wine I ever had. You got to do it. 🍌🍓🍌🍓🍌🍓
Hi Todd, I have used Bentonite and Super Kleer on my strawberry/banana wine and it still isn't Kleer yet. When I put my hand behind the carboy....you can see a shadow of a hand but not clear like my other wines I made from your videos. This is my 52nd day on June 22nd. I haven't racked the super Kleer out of the carboy yet. Do you think I should let it sit a lot longer or do you think I should rack off the super kleer into a new carboy and let sit till clear? Thanks for all you do!!
I went on a weeklong fishing trip with 5 other guys this past week. Besides catching a bunch of fish, I had them try Pineapple, Banana, Berry, and Strawberry wine. They really liked them. I gave You and Laura all the credit!
Thanks so much. Sometimes you get a stubborn wine that won't clear. I would rack it and hit it again with bentonite and let sit another 30 days. Or you can just drink as is... I had a subscriber tell me this week if the wine is not cloudy it's not good wine according to their country. Lol.
@@HowToDoneRight Thanks!!!!
Let me know how it goes.
@@HowToDoneRight I took another look at my strawberry/banana wine and i can start seeing my hand on the other side of the carboy. I am just going to let it sit another 30 days and check if it is even more clear. If not I will use a clearing agent. Thanks for your time
Yep no rush Brent. Unless your thirsty. But I know you have alot of wine around. Lol 🍷🍷
Hello. I love learning to make wine watching your videos.
I have a question on this video. You say set wine back for 30-45 days. Is this two separate times or just 1 time? Sorry I’m a dummy from Alabama. Thanks for making these videos
Thats between rackings. You will want to do multiple rackings each wine will be different. Generally 2 to 3 rackings is sufficient.
I've got to try it!
Does the amount of yeast matter? I mean if you want to buy it in bulk. I understand that it would take longer if you use less and faster if you use more but would the yeast be able to eat all the sugar if you happen to use to little?
Oh yeah. The amount of yeast is really not important.
Hey Todd and Laura, I finished the Strawberry wine about 3 weeks ago and it is tasty! Question for you: How do I make wine without getting the white diamonds in it. I know it is from the tartrates. But, some of my wines have this in them when they are absolutely clear when I bottle.
First off it is normal to get these and completely safe to drink. Most of the time they stay in liquid form. If your wine gets very cold or you are cold crashing your wine that most likely will form. I never have had these but I am sure there will be a first. 😁 This article will help explain a little more if interested. vinepair.com/wine-blog/what-the-heck-are-tartrates-and-do-they-signal-that-something-is-wrong-with-the-wine/
@@HowToDoneRight Thanks! Does this wine get near your top three wines?
100 percent it may be my new favorite. In fact I want to do a video on adding banana to any fruit which is what I might do to all my personal wines. Number one it really gets clear and adds a smoothness to the wine in my opinion.
@@HowToDoneRight Cant wait to make it!!! Thanks for sharing!
you are degassing when you are stirring the bentonite in technically right? because as you stir those gasses are being released.
That's correct. I state that in many of my videos.
I have a 5 gallon food grade bucket. Would it be OK to combine the 3 gallon recipe and the 1 gallon recipe to make 4 gallons in the 5 gallon bucket? Please let me know your thoughts on this.
Oh yeah thats no problem for fermenting... just have to decide how your going to put in secondary 4 gallons of wine.. must be carboys... hopefully you have a 3 gallon and 1 gallon carboy.
Thank you so much for sharing the knowledge and wisdom you and Laura have learned. I’ve been watching your videos, taking notes, And feel like I’m ready to start! We even went and bought our strawberries and organic bananas this morning. Now I’m just waiting for the bananas to get nice and ripe! I am so jazzed!!!
I can't wait for you to get started. You are going to do fabulous and you will be amazed how homemade wine tastes. I've been told Many times it's the best wine people have ever had. Keep me posted. 🍷🍷
what made you decide on using bentonite instead of the super-kleer for this wine?
Bentonite is my go to. I
Use super kleer for stubborn wine. Lol
How much bentonite is needed for 1 gallon of wine. It doesn't say it on the pack. The directions are only for a 5 gallon.
Just divide by 5. Each bentonite type may be different but you can't put to much in either. Will have no effect on taste.
Isn't adding your sugar and water to backsweeten it watering down your ABV % ?
Not enough to make a difference.
Why do you lay downthe bottles?.
Keep the corks moist and prevent them from cracking and keeps Oxygen out.
I started this recipe yesterday and right away the potential alcohol was 12 (everything in the bucket) Now today after the fruit soaked in the ingredients it seemed to go up. Would I let that go or add water to bring it back down to 12 before I add the yeast?
Just let it go. You will be adding water through the racking process.
Is that because the fruit breaking down and releasing sugars? Now what if it’s higher than the yeast is good for?
Sugars in fruit do not add to abv very minimal. Don't panic. Stick to the recipe and it will be amazing.
Why does wine need to be in the darkness to clear .
You never want to keep your wine in direct sunlight. That's why wine is stored in cellars. You can also just cover it with a towel.