Raspberry Wine (Part 2) | Tasting + First Racking
HTML-код
- Опубликовано: 6 сен 2024
- Catch Ashley and I tasting our raspberry wine, getting all the fruit out and helping it become a crystal-clear wine, the only step before we bottle it up!
How to Make Raspberry Wine (ft. Ashley): • How to Make Raspberry ...
Raspberry Wine (Part 3) | Stabilizing and bottling!: • Raspberry Wine (Part 3...
EQUIPMENT
Auto-siphon: amzn.to/3jNxD57
Bottle filler: amzn.to/34LfnVy
1-gallon carboy (with bung and airlock): amzn.to/2Yu7Kzp
Airlock with a bung (pack of two): amzn.to/3grLjkq
Hydrometer with graduated cylinder: amzn.to/3j22fjc
Turkey baster: amzn.to/3jcNla5
Music: www.bensound.c...
this channel is serverly underrated
Can I start the Ashley fan club
I live for these vids, you absolute king
I appreciate you, Ian!
You said EWW! I wish they had Stranglevision already!💪😂😂😂 Keep up the funny videos!
Will do, sir!
I believe fruit wines always need some amount of back sweetening. If you think about it, fruits naturally have a lot of sugar. That's what makes fruit taste good so fruit wines should have some extra sugar.
Completely agree. If you check out part three, we backsweeten with about six or so ounces of sugar, and it really ties the whole thing together.
Great job son very entertaining!!
Thank you!!
Mine didn’t go sour. Unless it was left to ferment longer than 3-5 days
Fermentation for us took 2 or so weeks.
Lol I wasn't allowed to drink cranberry juice growing up. 😂
Remember that one time you spilled juice at my house? 😵
you were less mean so good job!
I am curious as to how you are going to back sweeten if you are going to stabilize with chemicals then you could do it now, if your are trying to go to the yeast highest alcohol tolerance shouldn't you have added sugar now?
You're absolutely right that I probably should have back-sweetened sooner rather than later, but I wanted to give the wine time to bulk age a bit before deciding if it needed extra sweetness (and how much). Flavors change, especially in the first few months. By the time I back-sweeten, the wine will have sat for several months, allowing ample time for the yeast to settle out. And, sitting at 13.1%, Lalvin 71-B is almost to its alcohol tolerance anyway. In the future, I'll amend my strategy most likely.
If you add sugar after, how do you cut off the fermentation?
There’s a few different ways, but I went the route of adding preservatives to prevent refermentation. I just published the third and final video in the raspberry wine series, so you can check that one out for all the info!
👏🏻👏🏻🍷🤠
Ahhhhh Logan Paul didn’t call back
Are they dating??
Nope! Just good friends!