Please note: On this older video comments will be acknowledged, but questions by non-members are no longer answered. Amazon & Canva affiliate product information. As an Amazon Associate & Canva Affiliate I earn from qualifying purchases. My current winemaking setup: BrewDemon Fermenter: amzn.to/2JF5RLL Wine Yeast Sampler: amzn.to/3F8gNtf Hydrometer: amzn.to/3l2XbMS Airlocks: amzn.to/36bpGlg Wine Corks & Caps: amzn.to/3vgBA9w Wine Bottle Corker: amzn.to/3zO4fVa Stoppers: amzn.to/3673Tv1 Racking Cane: amzn.to/34YyP19 StarSan: amzn.to/356Tnot Straining Bags: amzn.to/2VKkW4y
Mr. Charles, when it comes to winemaking, your content is the only one the average hobbyist should even consider viewing. 99% of us are regular Joe's/Jane's that dont have a fortune to spend on the craft and you speak to us. The rest try to tell us that we need this chemical or that demijohn, oh no you can't use bread yeast, and on and on. Im pretty sure that fermaid-k or lavlin EC-112b yeast wouldve been hard to run down in ancient times. Please keep doing what you do as you are a wealth of knowledge for us that have never been to a vineyard, arent exactly sure how to pronounce sommelier, and could care less about owning extremelyexpensive bottles of wine from 1855!
my brother was about to pull his hair out trying to wade through all the different instructions. People really complicate things. Thank you. I was like this guy knows what hes doing lets check this out. sure enough were all good now.
Charles you are doing first rate. Could I humbly suggest that we all turn the jug at an 45 degree angle top down and somewhat shift and shake until white crystals dissolve. Thank you.
Thanks for taking the time to share your brewing knowledge, was thinking of making this for some of my friends for Xmas gifts, hope I have enough time!
Thank you for the comment. However the wine will not be ready by Christmas. There are several additional steps involved in making the wine. Between now and xmas you will technically have wine, but it won’t be nearly as good. I would suggest viewing my videos on: Waiting for wine: ruclips.net/video/3DunEG1MHZg/видео.html Primary vs Secondary: ruclips.net/video/r2O_IQxmAEI/видео.html Racking you wine: ruclips.net/video/b72yfymnFlc/видео.html Bottle, Cap, Cork: ruclips.net/video/r2O_IQxmAEI/видео.html
I currently am brewing 2 gallon elderberry wine and 2 apple........the elderberry May be a bit sweet after listening to your instructions.....I’m just learning and have been using wild ferment with raisins....to tell you the truth I don’t drink much or often, I just like making it
How is the first fermentation process before racking it into the second container? And how long should you wait after racking before it would be ready to try? (Since it’s juice instead of actual apples)
The only difference is that with fresh fruit you'll rack it after 5-7 days and remove the fruit. Beyond that the process & fermentation times remains the same, 6-12 months.
@@DIYFermentation Are you saying that the wine producers add sugar to their juice after harvesting the juice? I did not know adding sugar was a thing. Wine coolers were wine with xxxxx then became wine flavored grain spirits.
@@DIYFermentation thank you for the reply .. today is day 5 of fermentation using Red star premiere Rouge . . I see lot's of bubbles.. airlocker doing great .. but the taste of wine I don't know like kinda lil alcohol or let say the taste still like a juice with lil alcohol unlike everytime when I use the Red star premiere Classic.. the wine taste strong at day 5.. I don't know if I should wait longer or get rid of it . . I hope you can help me with this.. thanks bro.
I'm interested in trying this out after my raisin wine/straw wine first try is out of the primary fermenter. A couple of months back I did try making something similar to this, basically just juice, sugar and yeast, but I'm curious. With the experience you've picked up since then, are there tweaks you'd make to the recipe? I know that you often add tea and raisins, would you do something similar now or go with the more simple approach?
The only tweak is the addition of the juice of half a lemon. The tea for tannin won't change, but i'm looking at another way to add a yeast nutrient (raisins don't really do all that much) without using a chemical variant (dead bread yeast looks promising).
@@DIYFermentation As I understand it, adding a bit of "raisin tea" is good for improving mouth feel. But yeah, taking a quick look around it seems like boiling some bread yeast (I wonder if instant yeast works just as well) is the way to go.
Apple is one of my favorites. It's one of the cheapest and easiest to make. Depending on the yeast used, it may be dry at the end of the process (several months later), and might require back sweetening. Note, the addition of 1/2 lemon the recipe.
Please note: On this older video comments will be acknowledged, but questions by non-members are no longer answered.
Amazon & Canva affiliate product information.
As an Amazon Associate & Canva Affiliate I earn from qualifying purchases.
My current winemaking setup:
BrewDemon Fermenter: amzn.to/2JF5RLL
Wine Yeast Sampler: amzn.to/3F8gNtf
Hydrometer: amzn.to/3l2XbMS
Airlocks: amzn.to/36bpGlg
Wine Corks & Caps: amzn.to/3vgBA9w
Wine Bottle Corker: amzn.to/3zO4fVa
Stoppers: amzn.to/3673Tv1
Racking Cane: amzn.to/34YyP19
StarSan: amzn.to/356Tnot
Straining Bags: amzn.to/2VKkW4y
.
Is it fast-acting yeast
@@johnscimeca899He's using wine yeast, you can use bread yeast - fast, active, instant, rapid, any of them, they can get to about 12% abv.
Mr. Charles, when it comes to winemaking, your content is the only one the average hobbyist should even consider viewing. 99% of us are regular Joe's/Jane's that dont have a fortune to spend on the craft and you speak to us. The rest try to tell us that we need this chemical or that demijohn, oh no you can't use bread yeast, and on and on. Im pretty sure that fermaid-k or lavlin EC-112b yeast wouldve been hard to run down in ancient times. Please keep doing what you do as you are a wealth of knowledge for us that have never been to a vineyard, arent exactly sure how to pronounce sommelier, and could care less about owning extremelyexpensive bottles of wine from 1855!
I think that this was your most fun content so far. It is great to see you smile.
Thank you.
my brother was about to pull his hair out trying to wade through all the different instructions. People really complicate things. Thank you. I was like this guy knows what hes doing lets check this out. sure enough were all good now.
Great video so easy to follow..👍
Charles you are doing first rate. Could I humbly suggest that we all turn the jug at an 45 degree angle top down and somewhat shift and shake until white crystals dissolve. Thank you.
Thanks for taking the time to share your brewing knowledge, was thinking of making this for some of my friends for Xmas gifts, hope I have enough time!
Thank you for the comment. However the wine will not be ready by Christmas. There are several additional steps involved in making the wine. Between now and xmas you will technically have wine, but it won’t be nearly as good. I would suggest viewing my videos on:
Waiting for wine: ruclips.net/video/3DunEG1MHZg/видео.html
Primary vs Secondary: ruclips.net/video/r2O_IQxmAEI/видео.html
Racking you wine: ruclips.net/video/b72yfymnFlc/видео.html
Bottle, Cap, Cork: ruclips.net/video/r2O_IQxmAEI/видео.html
That was just the information I was looking for. Thank you
Thank you for watching.
I currently am brewing 2 gallon elderberry wine and 2 apple........the elderberry May be a bit sweet after listening to your instructions.....I’m just learning and have been using wild ferment with raisins....to tell you the truth I don’t drink much or often, I just like making it
You never really know just how sweet it is until it finally stops fermenting.
The lady I listened too said 8 cups sugar per gallon lol. I thought it was a bit much but not knowing I used those measurements
Great channel Charles, very professionally made. Greetings from novice winemaker in UK!
Glad that you enjoy the channel. "Professional", well if you only knew what I have to go thru.
How would you add cinnamon to wine ?
Good video. Straight to the point. Going to subscribe!
Thank you. One adjustment would be to add the juice of 1/2 a lemon. It really makes the difference.
gonna give it a try today
It's pretty simple. I would reduce the amount of lemon to a 1/4 wedge.
I live you simple presentation!
Why make it hard when just starting out.
Awesome thank you!
You're welcome!
Is there a certain apple juice you use?
1005 juice with no preservatives.
How is the first fermentation process before racking it into the second container? And how long should you wait after racking before it would be ready to try? (Since it’s juice instead of actual apples)
The only difference is that with fresh fruit you'll rack it after 5-7 days and remove the fruit. Beyond that the process & fermentation times remains the same, 6-12 months.
Since there is already a lot of sugar/corn syrup in most juice sold in the store, is it really necessary to add more sugar?
Do you want to make wine or a wine cooler with far less alcohol.
@@DIYFermentation Are you saying that the wine producers add sugar to their juice after harvesting the juice? I did not know adding sugar was a thing. Wine coolers were wine with xxxxx then became wine flavored grain spirits.
No, wine grape have far more natural sugar, and don't require additiinal sugar.
SIMPLE..
i just discovered that after degassing the wine it tasted a bit flat. Adding one lemon (or acid blend) improved the taste greatly.
Hi .. can I use Red star Rouge to make apple wine?
If it's yeast then it will work.
@@DIYFermentation thank you for the reply .. today is day 5 of fermentation using Red star premiere Rouge . . I see lot's of bubbles.. airlocker doing great .. but the taste of wine I don't know like kinda lil alcohol or let say the taste still like a juice with lil alcohol unlike everytime when I use the Red star premiere Classic.. the wine taste strong at day 5.. I don't know if I should wait longer or get rid of it . . I hope you can help me with this.. thanks bro.
I'm interested in trying this out after my raisin wine/straw wine first try is out of the primary fermenter. A couple of months back I did try making something similar to this, basically just juice, sugar and yeast, but I'm curious. With the experience you've picked up since then, are there tweaks you'd make to the recipe?
I know that you often add tea and raisins, would you do something similar now or go with the more simple approach?
The only tweak is the addition of the juice of half a lemon. The tea for tannin won't change, but i'm looking at another way to add a yeast nutrient (raisins don't really do all that much) without using a chemical variant (dead bread yeast looks promising).
@@DIYFermentation As I understand it, adding a bit of "raisin tea" is good for improving mouth feel. But yeah, taking a quick look around it seems like boiling some bread yeast (I wonder if instant yeast works just as well) is the way to go.
I'm interested in doing this but how did it taste
Apple is one of my favorites. It's one of the cheapest and easiest to make. Depending on the yeast used, it may be dry at the end of the process (several months later), and might require back sweetening. Note, the addition of 1/2 lemon the recipe.
Do you get sugar-free apple juice?
This video was done 2 years ago. I got The Walmart "Great Value" juice, so I doubt that it was sugar free.
The yeaat is there for emotional support ‼️