Fine Wine From Store Bought Grape Juice?
HTML-код
- Опубликовано: 15 апр 2023
- Can you make a fine wine from store bought grape juice? Well, we know you can make wine from any juice really, but how "fine" can it be? Wine, commercially made wine, uses varietals of grapes to achieve specific types of wine. Most grape juice is concord grapes, which... while tasty are not the most highly sought after type of grape for wine. Let's see if we can change that!
Ingredients:
1 Gallon Grape Juice
.87 lbs Sugar
2.5 grams Fermaid O: amzn.to/3zZGpr8
1/2 teaspoon Pectic Enzyme: amzn.to/3GNshVA
1/2 teaspoon Wine Tannin: amzn.to/41dcLuA
1/2 teaspoon Acid Blend: amzn.to/3UHszU3
Lalvin 71B Yeast: amzn.to/3MGYdiq
Optional Additions:
Back Sweeten with Sugar to Taste (we went to a gravity reading of 1.002)
1 Stave French Oak Sherry Infused: barrelcharwood.com/
Yeast Alcohol Tolerance: • Yeast Alcohol Toleranc...
Acids and Tannins: • How Important are Tann...
Airlocks and Blow Off Tubes: • Airlocks and Blowoff T...
Pasteurization: • Easiest Way to Pasteur...
_____________________________________
Little Big Mouth Bubbler: www.northernbrewer.com/produc...
Scale: amzn.to/3mKxuqt
Hydrometer Kit: amzn.to/3oiLCI9
Baster: amzn.to/3MGZeqK
Star San: amzn.to/3UGE7Xl
Stirring Paddle: amzn.to/3UHtLqv
Auto Siphon: amzn.to/3mFqVW8
1 Gallon Wide Mouth Fermenter: amzn.to/3mD7DRs
Our Favorite Pitcher: amzn.to/3UJ8oov
Glass Mug with Handle: amzn.to/407MEnj
Belgian Tasting Glasses: amzn.to/3mCYs3n
Glencairn Glasses: amzn.to/3GJwn16
Fun T-shirts: city-steading.com/product-cat...
Some items used in the making of this video (We are Amazon Affiliates and as such do receive a small commission if you purchase anything after using one of our links. There is no cost to you for this, but it does help the channel and enables us to keep bringing you content. Thank you!)
_____________________________________
Become a City Steading VIP - Click to learn more
www.city-steading.com/vip-club
_____________________________________
Want more City Steading?
Website: www.city-steading.com
Instagram: / citysteading 
Хобби
I made this for my very first brew. Took 7 days to ferment, and I let it age another 7 days. It's unbelievably good. I can't believe what I'm tasting here. My grape juice came in a 3-quart container, so I used that plus 1 quart cherry juice. And I used tea instead of tannin. And unbranded DAP blend instead of Fermaid-O. It fermented down to 0.990. Mother Mary and Joseph it's good. So many things are happening in my mouth. And Derica is absolutely right, the alcoholy finish is part of the enjoyment. It's good dry or with a little sugar in the glass, either way.
So I have made wine this way based on one of your videos and my mom loves it! She is allergic to all the preservatives normally found in wine and the recipie in that video doesn't have those so she can actually have some! I made my own labels and have branded it Completely Legitimate Wine. 😁
That's awesome! Homebrewing FTW!
Man this video could not have came at a better time! My 6 gallon glass fermenter is coming in tomorrow! I bought all the juice yesterday. I’ve been watching your older videos on the subject, so this is just destiny!!!
You inspired me to brew my first wine and I already have the mead in the pipeline (still brewing 1.5 weeks in). And great video, you guys, always keep this up!
This is a happy place for me! ☺😄
I did this last year and after fermentation I let it sit with dried cranberries wow so good thx guys love your videos
Your original recipe of red wine from Concord Grape Juice is still my all-time favorite. It's really stunning how good it is and how simple it is to make. I will definitely try this one also though! You both are the best!
Okay. It's been a while. I haven't brewed in ages. This video is getting me all excited to do this recipe for the heck of it. Thanks guys!
Welcome back!
Awesome vid guys. It's funny y'all put this video out the same day I make my batch of welch's concord. Much love😂
First of all, you two are entertaining and super informative! I owe you both kudos for my understanding of the entire process of making cider/mead/wine. I am now able to adjust, change and create on the fly. Thank You!! Brian, are you a brother of Alton Brown??? There are a lot of similarities between you two. If you are not familiar with one of his episodes where the camera is inside the fridge as he pulls the food out, it’s a classic. I could see you two doing that. Thanks for teaching us all!
I'm new at the world of fermenting so I'm soaking in info, and your videos helped me a lot! I love your work guys, a big hug from Mexico 👐
Thank you!
I believe this will be my next project! Thanks guys!
Tomorrow is a rainy day. Received my big mouth bubbler. Time to make this recipe.
So love you lady. Watching your post are so calming.
I can't wait to try this. I love your videos!
Do it! Thanks :)
Thanks for reminding us how much fun it is to get all messy and sticky 😃 I love it!😁
I've been watching your channel for about a year and have been encouraged to make a few different types of fermentations. By far the banana mead is the best choice at any party. Served chilled on ice seems to be the favorite choice.
What does this have to do with wine? When made at home, they're both excellent 👍❤️
Your original wine recipe turned out to be not only my favorite but my daughter's favorite too. I have to try this recipe. Once again another great video
That Was Awesome, Thanks!!!
Going right for 6 gallons here!!!!! This sounds amazing!!😀
I can't think of anything to comment so I'm just going to post a Blueberry pancake recipe.
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 1/4 teaspoons white sugar
1 egg
1 cup milk
1/2 tablespoon butter, melted
1/2 cup blueberries,
1. In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Huh?
@@CitySteadingBrews yall don't like Blueberry pancakes lol
I do like them, just.... not exactly relevant info! :)
@@CitySteadingBrews didn't have a question or anything to add, just commented to help the algorithm..
This was a silly little conversation 😆 Thanks for the recipe.
Great video guys as always a great fan
Glad you enjoyed it!
thank you so these these videos they like an encyclopaedia of home brewing
You rock guys, great video and very instructive
Thanks so much!
Thank you for all the knowledge 🍻 I'm making some apple cinnamon wine you guys inspired. Should be ready soon. Skal!
I just got my immersion circulator and can't wait to try it. I have an acerglin that I'm waiting to finish fermentation that's gonna be my first victim. Love your videos guys.
Love your videos, so much inspiration for my own brews... and love the Title pic rocking the silk tie and tee 😅❤
Love the fact that you are wearing the SAME shirt for the 1yr taste test of this wine
THANKS! This video came at exactly the right time.
I just picked up a gallon of high quality grape juice on sale (≈$6/gallon). I wanted to do a red wine with some added tannin and some oaking, And you guys showed the way just like you read my mind. You guys are awesome.
I had actually started a very, very similar recipe (OG of 1.106) on 3/25/2023, but without the acid blend. I am very curious to see how mine plays out in comparison. Not Publix, but as close as I could. I am really glad this video came out while that wine is in bulk aging.
You crazy goofs! Love you. I really enjoy the jovial way that you've made a 'boring' or easy brew entertaining.
Just made the mead with the Lychee honey mead. I ended up having enough to make 2 gallons that should come out sweet.
I discovered that the Blueberry Blossom mead tastes better at room temp than refrigerator temp.
Have ya’ll ever tried making wine using the IKEA Blueberry or Rhubarb drink concentrate? It comes in a 500 ml bottle. I actually made some using the blueberry and it turned out pretty good.
I just finished making a mango peach wine. It is delicious and in between a sweet and dry wine.
I made this. 1.100 SG to 0.990 FG in 5 days. Left sitting for additional 2 weeks before racking to conditioning. 3 weeks before bottling. Everyone loves it.
Nice!
I stared making wine at home as a hobby. I'm a stay at home wife and need it
Just to ADD more to my all ready busy life 😊😮. So I did I actually start it with the pineapple 🍍 tepache and wow 👌 let me tell you it was so FF good my hubby ask me to make more and at this point I seen this one the wine so I also made it toke 4 months in total but when it was ready it was so delicious 😋 my friends was asking me for a bottle okay yes if you follow the instructions and follow your gut to tell when it's ready it's a good delicious drink 🍸 I added oak cubes a stick of Madagascar vanilla and I used brown sugar cane and 😲 😱 OMG it's soooooo good 👍
I just racked a wine very similar to this today that was made with mixed citrus peel and I tried a staggered nutrient schedule because I was hoping to avoid that youthful funk I've always gotten with concord grape juice. It was pretty amazing in the samples we did.
Love the star wars cantina shirt 😍😍, gonna have to try this one out soon, if it's that good to you guys I'll give it a go as my first brew in a 2 gal bucket, I'm definitely a fan of these concord grape recipes
Love yall!
Your doing good lab work with that glass beaker!
I just tried a similar brew to this... but I took inspiration from a different one of your videos. I got a gallon of concord juice and a gallon of white grape juice, mixed them up and boiled it down to one gallon. Original gravity after boiling down read 1.087. Just started this fermentation today, the yeast I chose is Lalvin 71b. 😊
With how much you make this wine and hype it up, I really need to brew it! Currently brewing my first batch of mead ever (strawberry mead) but I am excited to try brewing this!
I actually decided on this one for my first " serious" brew in my little big mouth bubbler. My hydrometer readings were nearly right on with those in the video. I got it going yesterday, and am already getting bubbles!! I also did a second batch with Motts apple juice in a regular 1 gallon carboy, same additions, same 71 beast, nearly identical hydrometer readings to the grape wine. I tested both juices before adding sugar and they were both 1.050. Good to know! Thanks again for all of these videos. I'm really excited. I was going to try a " Grocery Store Mead" but my wife wants red wine, and my brother wants an apple version. I like both, so...Groovy!!! They want to be able to have some for New Years Eve, if all goes well, it just might happen! I'll come back here and post the results. Happy Thanksgiving!
Just found you two as thought I would have a go, trying to save some money. Thx for doing this!
Thanks 🙏 you God bless you
wonderful videos. love them and inspired by ur wine making... 😀😀😀
Happy to help!
Thanks for a great video and an even better idea! This is once again going on my to-brew list. Can’t wait to see the follow-up. 😊
Awesome, thank you!
I have made some lab tests at my school to my meads.
I have found out, that constant you use is not a constant. Lab equipment has shovn me following:
Drinks up to 7% abv - use 131,25
Drinks 7% to 11% abv - use 135
Drinks 11% to 15% abv - use 140
Drinks above 15% abv - use 145
That is because the more alc you have in your drink, the les dence it is and it needs to be compensated in calculations.
Findings are here simplified, for more convinirnt usage.
I have wached your great videos for 4 years or so - so funtastic!
Thank you for giving me great hoby to brew meads. And now - almost 50 years old, i went again to school to studi brewind technologies. It is so fun.
Yup, we have done videos on this. Though… your numbers are slightly off for some reason.135 is most accurate at 15%.
Those numbers didn't look right, so I check my notes. There is a lab created table used in U.K. Britain tax code for calculating ABV. The table goes from 125 (~0.8 abv) to 135 (~13.6 abv).
131 => ~7% abv (1.0466 - 1.0571 SG) plain apple juice
135 => ~13.5 abv (1.0898 - 1.1007 SG)
I just use the FermCalc application now days. The Duncan & Action formula is the most accurate for 10% to 14% ABV.
I did something similar two years ago! It was a half and half Concord/white grape wine that I oaked with medium toast post oak chips. It’s was so damn good that I have a pyment that I’m oaking with barrel staves that I broke down and toasted. I think it’s a winner
I always liked Mogan David's Concord Grape Wine. might just try this.
I've always wanted you guys to make this video when I first saw your sweet red wine one. I love it when you do new takes on your classics. Yo guys are DA BOMB DIGGITY YO!
Lol
Great channel I am 7 days in to my first Mead and Cider and looking forward to getting this going over the weekend. Would love to see how you made your Sangria .... Keep up the great vids
We did a video on the Sangria! ruclips.net/video/DSYm2lXn2ug/видео.html
Sherry infused got to try that. Bourbon infused or a mix of both. Slightly charred white oak is my favorite.
A few months ago, I made a cherry wine using Gefen bread yeast. It flocculated beautifully, but doesn't taste so great. Not sure if I'll keep it to see if it improves or dump it.
Both of you make me laugh, keep up the wine vinting!
Thank you!
our Elderberry wine started at 1.130 pretty high, true. The yeast we used was a local (Australian) "bread yeast" Tandaco,brand. It stopped ferment at 1.020. Not bad for bread yeast and it flocts pretty well too. There was a little residual sugar, however, it is luscious and NOT too sweet.
I love that you guys have used bread yeast in the past to prove that you can use whatever yeast you can get your hands on, and I love that you’re sticking up for using a “higher end” yeast made specifically for brewing. In my experience, if you live in the US, order some brewing yeast from a brewing company online or something. The extra couple dollars that it costs for the brewing yeast is worth it in my opinion because the nuance in flavor it can give you is nice as well as the fact that the “high end” yeast flocculates so much better than a cheap yeast like a bread yeast. Didn’t mean to leave a whole paragraph here lol but I just want to say I love the videos and I hope you guys keep doing what makes you happy!
It's funny that you bring icing your wine up. I find my cranberry wine is sooooo much better when iced. Good vid guys thanks.
You hinted at the next chapter for this wine. Did you make the video? Great video. Very informative and entertaining.
We have not.
Love watching your videos AND OMG! Wild to think we must have been thinking the same thing at the same time.... About 2 weeks ago I started this same batch!! I even used the same pectic enzyme, acid blend, ferm o, and 71B!! Only difference is that I used 1 bottle of Welch's Concord grape juice and 1 bottle of Welch's Strawberry-Kiwi cocktail juice and since the strw/kiwi had a lot less sugar, I ended up going with more sugar (about double). It started off with an OG of 1.105. I was on the fence whether I should use tannin or not, so I left it out this time. 10 day mark it was at 1.022. My thoughts on using the cocktail juice with the grape was that I felt it might add some complexity to it and I was hoping the "added sugars" in the cocktail juice might help to keep the wine's taste profile on the sweet side 🤷♂️ Hopefully it won't be a bust 🤞 We'll know here pretty soon! 😂
Thanks for all your videos! I give your time, efforts, ideas, and videos an 11!
You two are great, make me laugh. Going to make wine myself from my own Concord grapes on the vine. I also like my wine chilled and actually put in the frig any bottles that I open.
Awesome!
Hey guys…. Here’s a thought oak the wine while you pasteurise the temp change will speed up extraction of the wood, like fast aging sprits in the microwave watch JESSIE FROM “STILL IT” … but that temp change could be used to your advantage… perhaps there a test lol
Another great video btw I’ve been working on a spiced trad.. cardamom, star anise , clove mind blowing
Have you guys ever tried a mixture between two juices if not try pomegranate and grape juice but caution only use a turd of a pomegranate juice because it will make it bitter and more seeds you put into it the more tens you get out. It is amazing.
Idea. instead of stirring to oxygenate put sugar in juice then shake the crap out of the juice before you pour it is what I did with my juice seemed to work pretty well for me.
And you get an arm workout
You guys are naturals at this. Just highly informative and entertaining.
Top notch content.
One suggestion, with respect to oxidation when adding sugar/sweetening. Have you thought about just sweetening by making/using bar syrup? Hardly any stirring necessary. That is the way I used to add the bottle conditioning sugar, when I would bottle rack homebrewed beer.
Much appreciated!
Simple syrup would also dilute the brew.
@@CitySteadingBrews - that's true. probably more than you would desire. I guess you could make it super viscous, but then you'd be right back where you started, having to agitate it. So, n/m LOL
Lol
I'll tell you how I keep a good seal. I put a food bag over the lid and strap it tight with a piece of rubber strap. String would probably also work as long as it's tight.
I make wine all the time from plain store bought juice. I don't normally add any additives to grape, mostly because it has a very active fermentation without help. I'll try this recipe, because I've been wondering how tannins & an acid blend would affect the end product.
Experimentation is good for the soul. 😊
i've made your sweet red wine--many many times--and it is still one of my favorites! so easy and delicious! i am very excited to try this to take it up a notch. i was at my local market today and found a new juice blend i haven't seen in my store before: apple, strawberry, banana. i'm thinking of using this recipe with some rum chips and brown sugar for back sweetening.
Sounds good!
Thank you for another great video. I have been following you for about half a year, and have been brewing for as long. So far i have just done a few meads with the cheapest ingrediants i could find, storebought honey, breadyest and so on. I have just stepped it up with propper ingredients for brewing and i love my new hobby. I draw my brewspiration from you guys so humbley, thank you. With that said, im from europe and i think this is the first time i see you use celsius, please try to use our mesures aswell. Just put it in text down in the corner. I must say i have just started to learn US mesurements but please whenever you mention your gallons, oz, pounds, stones and elephants😂 put a sidenote in metric aswell. Your european fans would appreciate it alot.
Red Star Premier Rouge is another yeast that produces a lot of fruity character. It doesn’t inhibit the tannic polyphenols as much as Lalvin 71-B but still produces the esters. Though maybe the wine tannin counteracts that enough to not matter. The downsides are that Premier Rouge doesn’t do malolactic fermentation on its own so you would need a bacteria starter, and 71-B is a faster fermenter.
It’s my go to for anything red!
I never worried about having too much head-space and, maybe I have just been lucky, but I have yet to encounter any problem. However, when I brewed a batch with your pina colada mead recipe with little head-space, it foamed up and clogged my 3 piece airlock which shot out in the middle of the night!
you two are so adorable, you have energy like you are both in your 20s
I’m getting ready to make my first ever batch. I’m going to try this one! I just about have all the things I need to get going. Wish me luck. Lol. Great video, Thank you.
PS if I were to add more sugar will it be sweeter or no.
If you want it sweeter, add more sugar after fermentation before pasteurizing.
I followed this recipe today I used 1.5 gallons of concord grape juice I can't wait until it's done
I just bottled something wonderful using this recipe. I made the fine concord wine very close to this recipe. I step fed it to 17% (EC1118 yeast) then fortified it with plum brandy up to 21%, and sweetened to 1.028. It's absolutely delicious, and beautiful. I used a plum brandy for kosher purposes, but it was a nice addition. Grape brandy would be good too. Even before fortification it was a delicious wine. It's such a versatile recipe.
Sounds awesome!
I wanted to thank you guys. We just racked our 1st gallon and it is pasteurizing. We are having a ball with this. It fermented really fast. 7 Days it stopped. I left it another day and it was 1.000 when I tested it. We used champagne yeast and started at 1.112. It was little tart and watery. We added a little sugar and tannins and it really feels like a win for our first try. We are rushing a bit because we have to move in a few days and are going to take what we get. Thanks again.
Happy to help!
Try using Ocean Spray Elderberry/Cranberry juice.
The elderberry has a wonderful flavor.
Still relatively new and working through what juices are and are not good from the local store. And comparing WinCo to Costco. It's interesting to me how regional some product carriage can be at Costco. Can't for the life of me find any straight up grape juice at mine. But if I want a cran-peach-mango-passionfruit-durian-kale or something super weird like that, no problem.
I agree with your thoughts on using a glass fermenter. I have looked for the one similar to what you used for the primary fermentation in the video. I have not been able to find one online. Any suggestions on where I should look for one?
Northern Brewer sells them. It’s the little big mouth bubbler.
Very cool. I have made this at least twice now and it's been extremely consistant it's also a favorite too. In fact, I have a batch aging right now for a couple of friends. One 64 ounce bottle of Welches 100% Concord Grape juice. 2 cups of white table sugar, and 1 pack of Lavlin's EC1118 yeast. I used my 3 gallon Brewdemon conical fermentation vessel and my one gallon glass jug to age it for at least 2 to 3 weeks after racking. It fermented completely dry. By the way, I ordered that pitcher you are using and it's been awesome when it comes to homebrewing and distilling (i'm licensed for distilling, AFP-VA-20005). I've also did a Brew Demon Hellfire Red Ale recipe kit and it was epic.
OG was: 1.090
FG was: 0.990
ABV is: 13.125%
Oh, this looks like something I can do. I'm so going to try this. 😅
Enjoy!
I've been watching your videos for a while building up the courage to do my first brew and I've finally decided to do it. I just have one question for you guys, is it a big deal if the juice has citric acid along with all the other things or would it be preferable to look for a juice brand that just has ascorbic acid added? I live in an area that doesn't have a Publix and I don't know if all grape juices are equal. Thanks a lot in advance, I'd appreciate your input.
Try to find one that has neither tbh. Neither is a deal breaker as most times it's only added to retain color. As long as the pH of your must is above say 4.0, it should be fine. We use test strips for that: amzn.to/3UEjw8c
I have learned so much from you both! You're the brewmasters of the shire! I just did my 2nd ferment with apple juice and honey OMG soooo good! Question: I add my sugar during 2nd ferment is that ok?
Well.. there’s a chance it could ferment more but other than that yeah.
@@CitySteadingBrews awesome thank you!
Just wondering if you need to degas a recipe like this this one? Great content guys!!
We generally let things degas on their own. You can if you prefer though.
Question: First of all, I love your channel. You guys are great! I am currently making this recipe and I just finished racking into the conditioning phase. My final gravity was 0.998. I like dry red wine and I've never had concord wine before. When I tasted this wine during racking, it had an artificial grape taste to it. Could this be because it's only a little over 2 weeks old or is that how concord wine usually tastes?
Could just be the concord grape flavor by your perception.
Yes!!!!!
For whatever broke-brain reason that I have, with this being a fine wine video, I'm imagining a Parisian accordion music track in the background.
That checks out.
I was once help up by the stereotypical Frenchman who was going on about the wonderful wine and cheese selection at…ALDI 😂
The absurdity finally broke me free from any association between price and quality.
@@hithere4719 If that isn't a ringing endorsement, then I don't know what is!
Nice, a dry red wine version, going to give this a whirl tomorrow..loved the sweet wine recipe,on a
Separate note I’m getting ready to fortify my pyment with cognac,I do have a brand called Maison Rouge V.S ,wondering if this would work as a substitute? I don’t know if you’ve had any experience with it, I don’t know much of about cognac.
Thanks
Never had it but… it should be fine?
@@CitySteadingBrews probably why it was gifted to me 😂
Thanks again
I was yesterday's old when I seen a video with someone filling Mason jars by the handke of the jug. I've been interested in making wine again. We used USA Commodity grape juice for ours growing up. Grandfather was a moonshiner so I learned the basic if making booze. Anyway I seen you pour your glass at around 33:00 in. Was curious as to anyone seen this dine or have used this method of pouring/filling jars. When my aunt would can food she would always turn the pitcher around and pour down the handle. A recent video on interwebs says it is a different way to pour. Also great content. In Tulsa we have High Gravity Spirits. Great place to get started in beer, wine. Not a spokesman for them.
Pouring is still prone to oxidizing.
This is the way.
This is the way.
I made a wine out of blackcurrant juice and back sweeten it with ribena was sensational was 13% abv then a few months later made the same but i carbonated it and made a sparkling wine was even better then the original
I keep my brews under my bathroom sink (its in a separate room from the comode). I can regulate the temperature fairly easily by running hot or cold water to heat or cool the 's-drain', it takes almost no time to heat or cool the pipe, wich in return, heats or cools the temperature in the cabinet.
Neat!
Pauli's Mind (that's my note for ref.)
You guys are soooo cute this session. I can't believe the effect of that haircut - -15 years. I used to hate getting a haircut cause I'd look 12 again.
Quick Tip: 10g of sugar give you about 1 point of gravity. (454g = 45 pog). If you need 30 points of gravity start with 300g sugar.
10g gives 1 point in what volume of liquid?
Probably a gallon. It’s close but not super accurate.
@@CitySteadingBrews thanks guys
Mmm chemistry set
I enjoy watching your channel very much. I don't drink anymore, because I'm a maggot when I do 😄
It should be called the Spoon Of Unusual Proportion. I.E. the soup spoon. That's what I call mine....
I wanna try this with Cherry Juice since they stopped making Cherry Manischewitz at the beginning of Covid and never brought it back.
Have ya’ll ever tried to make wine using IKEA Rhubard or Blueberry drink concentrate? It comes in a 500ml bottle. I have made it with the Blueberry before and it actually turned out pretty good.
We used their lingonberry.
Can you guys PLEASE make a nice "Christmas Mead"? Maybe using Candy Canes, Cinnamon, Peppermint, Christmas spices. you know...... All those things that make you think Christmas through the taste and senses. Thanks guys. Love your videos.
If you saw our fortifying video recently…. We have one coming, in time for the holidays.
Just rewatched the video, and you can tell that it was a great idea to let the wine go another week after the second reading. When you both proceeded to rack the wine, the reading was the same. However, the clarity seemed to be much improved.
The reading should be the same or it's still fermenting :)
I honestly have to say I've watched this 1 multiple times because it's a great boosted recipe. Wine the 'vitamins and nutrients that people need'...or something close to that in 'Idiocracy'. 🙂
Hmm?
Thank you for another fantastic video! I have a question about the immersion circulation method. I bought one with the intent to use for pasteurization, though I am worried that the vessel will explode (I've seen lots online saying that it may be dangerous). I would much rather prefer not having to add anything else before bottling, so my question is am I missing something? Or are people online just overly cautious? Open question to CS as well as anyone who has had experience with this method of pasteurization, thanks!
We have videos on it. As for exploding…. Only if you have a faulty bottle or you go too hot. ruclips.net/video/zWBU3EI-EFo/видео.html
@City Steading Brews awesome, thank you!
Hello ! I was wondering what the rubber ring thing on the hydrometer glass cylinder ( tube) used for ?
I believe it's used to mark the level of the liquid or to prevent breakage should it fall over.