DIY: HOW TO MAKE DELICIOUS $1/BOTTLE WINE IN 5 MINUTES
HTML-код
- Опубликовано: 11 дек 2016
- If it takes you more than 5 minutes to prepare this wine, you're doing it wrong. It costs about $1 per bottle and tastes fantastic.
WHAT YOU NEED:
4 gal Welch's 100% Grap Juice
5 lbs Sugar (11 cups)
1+ tsp Bread Yeast
5 gal Bucket w/Lid
1 Large Stirring Spoon 
Хобби
how the hell did you get away with pouring 4 gallons of dark grape juice into that bucket WHILST wearing a white shirt.......and not a drop of splash back...........you are blessed sir....excellent no nonsense video
Thank you! Lol
It's a magic trick probably a green screen behind him there haha
He got hit on his right liver xD
That was literally my first thought...
Congratulations!!!
I was waiting for him to end up w a purple shirt…didn’t happen! Lol
I'm a wine maker and if you like making your wine this way and it tastes good, there is nothing that says you need the expensive equipment for wine making to enjoy a great glass of wine. I actually made my first batch of wine the same way as this video. Great job.
Thank you!
thank you!
dbrobinson67 I’ve been fermenting my wine, beer, and other in Lowes buckets for over 10 years now and I can give some of the big names a run for their money. Anyone who thinks otherwise ,well I’m living the good life.
Great vid
UberDan is there a risk of producing a high level of methanol?
@@futurepharm1776 NO. This is fermenting, not distilling. Alcohol will depend on yeast and sugars used. Most yeast won´t go over 15% alcohol no matter how much sugar is in it.
Good stuff here. I'm a wine maker myself. Something you can do to take it up a notch is to create your own yeast strain. Start with bread yeast, add to 1 qt grape juice, wait a week, take a cup of that yeast / juice mix and put in a new quart with fresh juice. Do this 3 times then brew your big batch. You have now created your own strain of yeast which has been bred to like your specific beverage.
So once you finishing this process to get your own yeast will that final qt of yeast be enough to make a big batch?
My favorite comment on this video
So once you take 1/4 of the quart (one cup) of juioce/yeast mixture it wont matter how much yeast is in that cup since it re-replicates in each new batch you add it to? Or wouldnt it slowly get less and less and die by the time you add it to the big batch after 3 weeks??
@jackjohnson7163 lol Yes, by nature the yeast replicates when it has a food source. Therefore, you will have more and more when yeast has its food source=sugar. Over each batch the newer yeast mutates over time giving you a totally new yeast that has different traits. If you keep feeding the yeast you will always have it. Just like foot fungus haha.
Wait what ? Thank you !
They’re appalled because you’re exposing how simple it is to make good cheap wine!
Thanks by the way! Very informative!
"Not cheap"...inexpensive.( A "Wino" told me this when I owned a liquor store.)
You can also do it right in the bottle the juice came in. Just pour a little out to make room for the sugar then put the lid on loosely so the CO2 can escape. Bonus: the bottle is already food grade and sanitized. As I recall I used just over a cup of sugar and 1/2 tsp yeast for a half gallon juice. Check the bottle every once in a while to make sure gasses are escaping... you don't want it to build up so much pressure that it blows the lid off lol. Put it in a closet and forget about for a couple weeks. When it's nice and clear you can siphon it into bottles or gently pour it so you don't disturb the lees (dead yeast). Make as many as you want at one time or make it weekly so you always have some ready to go! Don't be a wine snob. Whether you do it in a bucket or the bottle it came in,, give it a try... it's good stuff!
Should you open up the lid from time to time to make sure it’s not building up too much pressure?
@@renaemirror7662 you can open it periodically, but making sure the lid is lose also works.
What does the racking process mean during fermentation? Is it not just a case of putting everything in the tub and leaving it for 3 weeks until ready to bottle?
You can also use a balloon on wine bottles to ferment. The balloon will inflate, then go back down and flop over when done. Easy.
@@lastlivingoldcowboy9082 or even tie off a rubber glove with a small hole in it
This is the most honest video on how to make wine that I have ever seen on youtube, Thank YOU very much.
So simple, that's what's up.
except for the title. and still the most honest and straightforward one ive seen. sad.
Thank all of you who have posted your results. The math, measurements, and personal testimonies all concur. Over a quarter million views on my video and ONLY positive actual results from people who have used my method.
Y'all are awesome!
using a little lemon juice will take your wine to a next level !
Question please so are you saying to stirr it twice in the 3 weeks period?? So the yeast from the bottom don't go up and have that weird taste???
Yeah, doin' a new batch !
@@thsikezierkojo4991 When do you add the lemon juice, at the beginning? at the first racking?
@@mrsmaealtema5562 No, you don't stir it during the 3 weeks period. He said to rack it (remove the wine into a clean container, leaving the sludge behind) 2 times during the 3 weeks period.
My first batch of wine was made in a gallon glass jug. I used 24oz of frozen welch grape juice concentrate, 4 cups of sugar, and 1 tsp champagne yeast. I stretched a party balloon over the mouth of the jug and when it swelled completely up and fell over...the wine was ready! I've upped my game quite a bit since then but it's always a great place to start!
Thats fantastic. Balloons work great as an air lock. Thank you so much for sharing!
How much water?
I like this guy. I have been making wine for almost 40 years and this guy is no nonsense and just great. Thank you. 8-)
Im flattered. Thank you.
UberDan I’m about to start brewing my own wine here soon. Any tips for a beginner.
Absolutely right!!! He’s great! Welch’s is easy and the best. I’ve also added additional frozen concentrate instead of more sugar. Intensified the flavor...For storing the wine (especially sparkling wine), I’ll use the inexpensive pop-top bottles from Ikea for storage. They preserve the fizz nicely!
@@onlinecomrade5737 I'd ferment in the juice bottle, One half gallon at a time. Just dump off about 6 ounces to give a little head space. Add about a tablespoon of sugar and a pinch of yeast and then lightly tighten your cap (if you bottle starts to bulge, loosen the cap and burp your bottle). In 3-4 weeks, gently pour through cheese cloth or coffee filter as to not disturb the sediment. Enjoy.
To make it sweeter do i need to add camdom tables and potassium sorbate then the sugar before bottling?
"Any bucket will do, I would buy a new bucket" - sage advise, my man.
You can make $0.50 / bottle wine if you use a second hand bucket!
I bleach my equipment and rinse it well. I like wine not vinegar......
That was my favorite line! What a fun video! Can’t wait to make this! I do want to be fancy and get a pour spout installed on my bucket! 👏🏾
This makes my Irish 🍀 soul so happy.
Husband and I just began seasonal caretaking on a private island in Canada.
We live on our sailboat, but look after the land.
Provisions and supplies are limited by the ability to get off the island to a store.
I prepare all our food from stores onboard that would be typical to an ocean crossing.
Now that I have a stationary food storage cellar on land, I can make wine!
I have reviewed oodles of sites and yours is the best!
Can't wait to get started.
Now we can drink wine and save the Bushmills for truly special occasions!
⚓💋🍷
Look up freeze distilled apple jack, by the bearded and bored. So easy and good.
Marisa, I am Canadian and love your description of your life on a sailboat! Enjoy your wine!! 🍁🍷😊
Not going to win any awards but getting drunk with out all the taxes
That's what's up
Put it through a still when you made the wine and get brandy moonshine.
1 week will do…………….………………………………………………………………..I thought he said he could make wine in 5 minutes
@@robinsss 🤣🤣🤣 That's what got my attention, too!!
So, I'm going to buy a week's worth of wine, make wine every day-drinking store bought while first batch "ages."
robinsss i think he said three weeks to drink it. 5 minutes to put everything together. what really got me is pouring the sugar in the tank instead of first dissolving it with hot water, you learn something new every day.
That really was the clearest explanation of the fermentation process for making homebrew that I have ever seen. Thanks!
I agree that it was mostly clear but there was a significant gap in the explanation. If you rewatch the racking explanation he forgot to mention how to do it beyond transferring everything to another bucket. There were no steps described after that. I'm assuming the idea is then you take your Lowe's bucket and rinse out the gross sediment and then pour everything back into the one with the spigot? I'm not sure because he doesn't really say what to do after you transfer it to the second bucket, although he does say you're supposed to do it a few times at different intervals.
I've watched several wine brewing videos as today I'm doing my first attempt, yours is by far the most straight forward, simple, easy to understand one I've watched so thanks for that 👍
It was a great video but I wish he had elaborated on the steps for the racking optional step. He describes transferring it to a second bucket but doesn't tell you what to do beyond that. I guess the idea is maybe clean out the first bucket and then put your wine back into the first bucket with the spigot but I wasn't really sure
Nothing says " Quality fine wine" like a Lowes bucket
@@assonine666 not everybody needs a 100$ wood barrel to make fucking wine
I couldn't begin to count the number of batches of homemade beer I formatted in 5-gallon plastic buckets. Colored buckets are not recommended.
Chris I think you mean merLowes, fine 'murican wine.
@@willdwyer6782 do you have to get special food grade pails or could any 5 gal pails be used? Thanks
@@richarde5718 ~ Dear Richard, I've been making wine every year since 2006 and during that time I've learned a lot about winemaking (a lot of what I learned was from making mistakes) and my advice to you is that if you're thinking about making wine for you to go to Jack Keller's website and follow his instructions and recipes. And yes, it is very important to use food grade brew buckets. You can buy them at any winemaker's supply store, or you can buy them online. I buy most my winemaking supplies from a winemaker's supply store, but sometimes I order things online, usually from Label Peelers or Homebrew Supply. You'll need two buckets, one to use as the primary fermenter and the other to pour into from the primary with it fitted with a straining bag.
Everybody's a critic 😒. Thanks for sharing this video, I enjoyed it 👍.
Thanks for the info I used to help an Italian lady back in 1970 she had a wooden barrel from a Kentucky distillery lying on its side . She got grape juice fro Columbus Ohio vineyard . 5 five gallon bottles down the bunghole then sugar and water to the top , she put a smal tube in the hole and poured melted paraffin and sealed it but the other end in a bucket of water , when the bubbles stopped the wine was ready , that was great wine
Been bing watching wine making videos. Your is the best! straight to the point, ending has measurements, and of course the redwine song is a great bonus! Thanks
I just saw this video. I am not so big on wine making before but got interested on it just recently. Your video and explanation is so direct to the point and easy to follow. Thank you so much for sharing.
Great video. Always use clean sterilized utensils, jugs, buckets, and bottles/jars, airlocks, plugs/bungs. Oxiclean is great for cleaning winemaking and beer brewing equipment. Things to consider Temperature during fermentation and "racking" (move the wine to another jug or bucket, or barrel). The lower the liquid temperature of the "primary" (1st jug/bucket/carboy used) the longer it will take the juice to ferment. Depending on the yeast type, lower temps (in the range 65-70) can make a more flavorful wine. If you want to speed up fermentation, then keep the juice fermenting in the primary between 72 - 80-F degrees. Fermenting at too high a temperature (above 80) will cause off-flavors, that can affect the taste of the wine and guarantee a for sure hangover. After three weeks fermenting in the primary "rack"- means siphon wine (leaving the sludge at the bottom in the primary fermenter) to another clean/sterilized jug/bucket (secondary) big enough to hold all liquid contents. Cover opening in secondary with plug or cap. Shake the wine in the jug gently for 3 seconds, then open the lid/cap to release the gases. If using a bucket stir wine with a long plastic sterilized spoon for 15 minutes, then transfer the wine to multiple jugs or larger water bottle. Yes, it will foam up like soda pop, so don't get too aggressive with the shaking. Repeat gentle shaking until there is less foaming (shake altogether for about 5 minutes). After you are done shaking wine in secondary, leave the lid/cap off for about 5 minutes, as more gas will escape. Why shake? to get rid of the foul gases in your newly created wine. After 5 minutes add a clean plug airlock/bubbler to your secondary jug and let the wine sit for three weeks in dark cool (less than 80-f) area. The wine will continue to clear and additional sediment will fall to the bottom of the jug, and the wine will become better tasting. Transfer/siphon contents from secondary to a clean/sanitized jug capable of holding the contents. Careful to leave the sediment behind in the secondary. Repeat gentle shaking as described above, until foaming fizzing is almost non-existent. You now can drink your wine, or age it longer, bottle it. For the frugal, plastic quart-size juice jugs work great for storing wine, or smaller plastic water bottles, empty vodka, or other liqueur bottles. Now you might have already drunk the wine? If that works for you then fantastic. This is not considering any back-sweetening or other after the fermenting process. If you want your wine sweeter add a little sugar to your wine glass before drinking it. Or add a little soda-pop or juice like cranberry or other berry juice. How about a dash of black coffee, a small handful of walnuts (let soak for a couple of minutes), sliced fruit. Make wine coolers. This is your wine, it's your creation. Also, try making other wines such as apple juice, or use other fruit juices, and flavored non-diet lemonades As stated in the video, make sure there are no preservatives in the juice that you will use for fermentation. Fall tip: with apple juice add 1/2 cup of brown sugar along with the other sugar to the primary fermenter, in the secondary fermenter add a cinnamon stick. Recommended wine yeast. Lalvin EC1118 ferments to 18%, Lalvin 71 B keeps fruity flavors. Add 1/2 teaspoon per gallon, or one entire packet of yeast for 5 gallons. FYI-Lowes sells food-grade white buckets for under $5. I ferment my apple juice in the jug it came in, that way it is already sterile. Take out two cups of juice to make room for the 3 cups of sugar. Add and Shake sugar in the apple juice jug vigorously. Add 1/2 teaspoon of yeast. Put the cap back on loosely, or cover the opening with a coffee filter and secure with a rubber band to hold the paper towel (bug filter). Or drill a 3/8 hole in the center of the cap, and add an airlock, tight fit. Sterile a balloon and poke ten pinholes in it and secure to the opening of jug/bottle. Ok, I can go on, but hopefully, this has given you some ideas to make inexpensive decent wine, and some better decision.
Please, do go on. I'm on the third chapter of your winemaking novel, & can't wait for the next three. You have me on tender hooks. It was just starting to get good.
Just kidding. Your comment was GREAT!
Agree, get the $2 air lock, transfer and degass.
The sweetener can be added when bottling. Just a touch if you use glass, if using the plastic slip this and follow your recommendations to sweeten at the glass.
Also yeast...please buy good yeast for wine. :-)
Great information! Thank you.
Thanks for the practical+ $$ saving ideas.
I'm not a wine maker yet, but anticipating + waiting for my oranges to ripen fully.
Thanks again for taking the time to share your knowledge! Very much appreciated!!
Thanks
Thanks for the question Victoria! There are several options. You can just leave it in the bucket and use a ladle if there is no spigot on your bucket. For bottling you can simply keep your Welch's jugs and transfer it back into the jugs after 3 weeks. Or you can use any clean jugs or bottles around the house.
If you bottle it, DO NOT SCREW THE LIDS ON TIGHT unless you are going to keep it in the fridge. The cold makes the yeast go dormant until the temp raises again. There are also campden tablets you can buy at a wine shop or online that make the yeast go dormant. Otherwise the yeast will continue to produce carbon dioxide causing your jug to burst. Huge mess!
If you want champagne, try putting some wine in a soda bottle that can take the pressure after 3 weeks, screw the lid on tight, and wait another week.
Hope that helps!
UberDan hi
How are you?
I must to ask you if you are israeli Jewish?
Im from Israel.
And I think I know you.
Teach me I can make it but probably not as good of quality as u man. Good vid buddy keep up the good work
@@moranatal22 Baruch HaShem! I am Bnei Noach. Shalom! Did you make aliyah or are you from Israel?
UberDan hi
I’m from israel
And i was happy when I saw you make a wine.
Im winemaker too.
So you make wine this year?
Hi UberDan. Great video! I just made my first batch. Any idea how long the wine may stay good in the bucket with the loose top on it? I have read that eventually the co2 stops and air can get in. Just trying to figure out how long before I have to bottle it with a sealed cap.
My husband found your video and we tried a small batch. 3 weeks later and we LOVE IT! We bought 2 - 5 gallon buckets from Lowe’s and ordered spigots from Amazon. We just mixed everything up and have set it in a back room. Can't wait! One quick question, I noticed in your video you put your wine into Mason jars. Do you store those jars in your refrigerator or do you put some thing in to stop the yeast and leave it on your counter? Also, if you add the stuff to stop the yeast does it change the taste?
PS - loved the video and the music was a perfect touch 😁👍🏻
Just saw this now. Excellent info. and easy to do. Good job brother! 👊👍✌
Good instructional video. I'm going to try it.
And love that tune. One of my past favorites.
It’s Mother’s Day today and I’m going to do this as a fun way to celebrate today! I have all my ingredients and I’m ready to go!
You say that this will be ready to drink in just 21 days?? I’m so excited! Thank you so much for sharing your experiences!
Wish me luck! 👍💁
Excellent info. I have done the same with apple juice to make alcoholic apple cider. I didn’t use any sugar just bakers yeast. Came out very dry but I liked it.
The valve spigot thingy just made my whole life! I work to get mine pretty clear using the siphon. The slightest slip and you've disturbed the yeast (insert full tantrum LOL).
BIGGGG HUGE EUREKA KISS!
I just love the simplicity …….."THANKYOU SIR " very informative
Best video I've seen on the larger quantity. I've been doing it in the juice bottle. Thanks. I like the way you did the lid. No airlock. I'm a simple man. The spicket at the bottom is pretty clever. Extra work but makes things simpler later. I'm not worried about what the snobs think. I'm taking my dewalt drill w/paint mixer attachment to stir in the sugar and yeast. It'll clean and sterilize in the dish washer. Anyway, thanks again for an easy way to make larger quantities and save more money. 👍✌
Thank you so much for your comment. So many people don't understand how simple and easy it is. Your thoughtful reply is on point.
BTW...I love the drill powered mixing idea. I used to hook my drill to the crank shaft on my manual grain mill until I upgraded to an electric wheat grinder.
1st batch made.....holy cow!!!.......this works!
Little bit smashed after tasting turned into a session!....thankyou bro!
Having my first batch.
One small glass and I feel it already! Pretty strong shit.
@Patrick Conners I racked one time at two weeks,
.
@Patrick Conners haha same to you.
I racked again one day early, at two weeks six days.
Then drank it. Couldn't wait. one more day!
@Patrick Conners wondering if apple juice can be used instead of grape?
@Patrick Conners actually that is something different altogether and can have bad side efects. I don't want to dabble in it.
First batch done, turned out perfect. The money I could have saved over the years...Thanks for the great video!
Thanks that was very informative. I've known about this for a while, but the way you presented it makes it look super easy so thanks for the inspiration!
Ahh 2020 was a good year. Welch's wine in a Lowes bucket has a nice bouquet. Pairs well with Kraft singles or gov't cheese.
Thank you for making this so simple and along with the recipe as well as the yeast measurements. Thanks Bro. for sharing!
Thank you for the kind words Ada!
Excellent video! :-). This has forever changed the way I look at wine.
Thank you!
Been there, done that, my dad started wine making in 1963 almost 60 years ago. I used to help him. He eventually planted several types of grapes and other fruits which all eventually ended up fermented. They were all good...
That exactly how Jesus made it. Same bucket and all.
You know Jesus Martinez too?
LMAO
‘Cept Jeebus only needed to buy spring water at Sam’s club. So, his wine was under a buck a bottle.
😂😂😂
😊 feedin folks... healin folks... protectin' hos... walkin' on water... and gettin' plastered
jesus was the man
It's those kind of self sufficient things that we need . Good job man. Proud of your skills. We in a country with some of the most skill lacking people on Earth an that's truth
Water
Update. It is dire we learn a trade. Fermenting is a legit trade/way to help our families, communities, and ourselves. Very fulfilling. Covid is a manufactured enemy.
Thanks for the clear and simple lesson. Loved the Lowe's bucket. I may get two. The spigot is a great idea and makes racking a no brainer. It is amazing you did not get any juice on that shirt. I get dirty just standing still.
Thanks man,you really broke it down simple but still you mention little factoids about wine making and the process from a real persons perspective and it was very easy for me to digest.😄👍
Thank you so much , you explained in a simple uncomplicated way . I'm going to try it out and I'll get back to you . Thanks and God Bless you and your family.
Louise Owen How'd it go?
@@mysterious6856 Sorry...shes busy at an AA meeting! lol
Love this vid! Middle finger to any complainers I mean how did they think our ancestors made it? They damn sure didn’t have all the fancy tools and machinery like wineries of today lol
When I lived back in my hometown, I met a pet who showed me his little wine making operation. He said you can make a wine using most any kind of fruit & he was looking for a different fruit to try. I told him about our Mulberry tree that was an over abundant producer that year and perhaps he could acquire some fruit from my parents. He did and told me that it was very good. I suggested that he write a book on the subject and earn a little extra money the side from his experiment. Eventually he did and when I found his book I bought it. Everything you explained here is very much as he had explained in his process also.😃👍
Dang spellcheck... pet is supposed to be person .
Ive had some homemade stuff that absolutely shocked me. If you get it down right, you can make anything to your tastes. Just because a big name has a big name doesnt mean its gonna be your favorite. Sometimes the best stuff is the stuff made with your own hands, brilliant video.
I made my first last month( just a half gallon)and it came out really good. I just started my second batch two days ago doing five half gallons. All different flavoring
Get some champagne yeast (online) for a different flavor.
I have been brewing using this method for over 12 years and using different juices plus combination of flavors. I have brewed beer over 14 years.
What is the best juice for taste and price?
@@-whackd guess he's busy drinking all that beer he made over the years... 🤣
@@-whackd for taste? That's going to depend on what you like. You just need to find a juice that says there's no preservatives except for ascorbic acid (vitamin C). If it has sorbate anywhere in the ingredients list it won't work, as well as with a few other common preservatives.
For price? Apple juice is always the cheapest. If I use apple, I like to mix it with about a quart of pear juice per gallon.
My all-time favorite is actually making mead using montmorency cherry juice and wildflower honey instead of the added sugar. And if you make larger batches (5+ gallons), your yields are greater per cost. Almost everything I make ends up being less than $4 per bottle.
@@-whackd bottled juice is great, but if you want a lil more of an adventure, buy some fruit and mash it up yourself and mix with lil sugar water (apples, peaches, watermelon, grapes, etc.)
Can apple or orange juice be used?
Excellent. This is so easy to make and it produces a delicious young table wine. Just be sure to let it age for a minimum of 2 weeks and don't forget the Potassium Sorbate and Potassium Metabisulfite. After I've racked the wine off into a separate clean bucket, I add these compounds that I mentioned and back sweeten it with some sugar. Usually around 2 pounds does the job of back sweetening it.
This is the best explanation of how alcohol is created on you tube. Thx!
Thank's UberDan. This is the best Video I've seen on making homemade Wine. It's uncomplicated and straight to the point. A1.
The only method I would as is: Stir the juice and water before you add the yeast. Then take the bucket and put it where you will let it ferment. Add the yeast (without stirring) after the juice has stopped sloshing around in the bucket. Put the lid on where you intend to ferment. This way the yeast doesn't end up sticking to the sides of the bucket and potentially get bits of it when you drain it.
I’m not a wine drinker but I have friends that are so I’m gonna try this besides it looks fun, Thank You for sharing.
just started my first batch...I'll let you know- very cool, thanks for keeping it simple.
UberDan, I like your style! I love wine, I don't usually have the $ for high dollar. I have always wondered what welches would taste like as wine since it is the best tasting grape juice.
I have been wanting to make wine from my very delicious grapes, but they have seeds. I think I will run them through my jucier and give it a go. Nothing ventured nothing gained!
I have a friend who has a bottle of 100 percent grape juice, Welch's.
She added four cups of water to the juice before the wine making process, and she said it works.
She just put her cloth covering over the bottle and let it do the fermentation process.
She's done it before and it worked for her with the added water, but not too much water added to wreck the fermentation.
She makes wine without the yeast and sugar.
Just air.
Love UB40! I've made this wine many times. It always comes out great. Although I use a wine yeast, Lavin EC-1118 then back sweeten to taste. Friends love it. Thanks for the video.
No need to distilled? Just keep it in 3 weeks ?
I like this because it was short and got to the point clearly .
I like making freestyle red wine, too. Kosher for Passover grape juice makes great wine and if I can get a good price on it (right after Passover the local supermarket has it reduced for quick sale) I'll add as many bottles as I can get. For a five gallon batch, I will add ten cans of thawed frozen grape juice concentrate along with five pounds of sugar and enough water to top it off to five gallons. It makes a nice sweet table wine that tastes a lot like Moegen David. Like your wine, it is not one for the wine snob, but it disappears as fast as I can make it.
How to you store it after ?
I use Kedem every Shabbos.
@O T N this is wine, not liqueur.
@O T N ~ Yes, there is, but as in all fermented products, beer, wine, spirits, the danger of the small amount of methanol is greatly exaggerated.
@O T N Yes. Methanol is a natural by- product of fermentation. The difference is that it is spread over the whole batch of wine, 5 gallons maybe. If you were to distill a 5 gallon batch of must, you would probably get a few quarts of distillate ( depending on where you made your cuts ) where the methanol would be concentrated into. That's why distillers take off the fore-shots before collecting a run. A very simplistic answer, but accurate. Don't ask me how I know though, I'll never tell.
Made a batch of wine using your method. Gave several bottles away and I'm getting lots of requests for more. Everyone loved it (including me. It's all gone now. :D ) Thanks for a great recipe and video. Starting a new batch this weekend!
My man, I don't monetize or in any way make a dime off this video. It is so satisfying knowing others like yourself are sharing. Keep on being generous. It's worth it! Peace brother!
I'm curious... I saw in another response if you bottle it leave the caps loose. Did you bottle and cork them with no issue? Little worried about explosions and such. I'd like to start some this weekend but I know we won't drink that much right away so it may sit a bit. We're working our way through all our moonshine first. 🤣
@@marywise5943 if you're sealing the bottle, either keep it in the fridge (fermentation goes dormant in cold) or drop in a Potassium Sorbate tablet to stop the fermentation.
If you want Champaign, pour it into a pressure safe bottle...but this is a gamble, because you better hope it doesn't build up too much pressure and explode that bottle. If you don't seal the bottle it can't build up pressure as it gasses off.
@@JosiahDanielDickens thank you. Our other fridge is filled with beer and shine so no room to keep it there. 😁 We were more interested in bottled and corked. The tablet tip is great. Thanks so much!
You are the best dude. Simple and easy to follow.
I am home wine maker at home. I always used fruits or grains to make wine which is very time taking. But after viewing your video I will definitely try direct way. Thank you sir 😘
On my way to get my grape juice thanks for the info bro
Im drunk just watching this lowes bucket grape wine......red red wine video 🍷🍷😎😁
Short simple and straight to the point 👌🏽
Very straight forward and simply instructed...appreciate it!
Thank you so much! That's exactly what I was aiming for.
Bread yeast only yield like 5-12% alcohol. If you want stronger strengh use a diff yeast guys.
What would you suggest?
Wine snobs can cork themselves! It's not the best wine but you could do a sangria or cooler mixed with slice or Sprite soda and it's wonderful
Correct. This stuff is great for wine spritzers or mixed drinks. It's fun to do.
😋
It is very simple and easy to follow and makes great wine. Like your video. Thank you.
I’ve been making wine for two years now. I make it different but if it works for you and you like the wine you are a success. Enjoyed it and have fun.
Btw...if you return an old beat up bucket (even a Home Depot one) Lowe’s will will give you a NEW bucket.
Wow you explained it so simple! Love how explained the concept of the system. Rather then trying to sell your ideas and feeling! You got a sub. God bless you and yours!!
Informative yet simple. I love it!
I was worried about your shirt getting stained lol
Nothing says more about his character than his white shirt. A life on the edge!
Jeff Herbert hardcore mode
not a wine drinker but I'm going to give this a shot
This is amazing. Happy I found your videos! I am off to Lowes tomorrow!
Right on brother!
Awesome setup and job explanation. Thanks
If you used wine making yeast you can get probably twice to three times as much alcohol content. Bread making yeast won't go over 6 to 8%. Wine making yeast can go up to 18 or more percent if you want it.
I agree
Not entirely true while champein yeast will go to an expected abv of 18% bread yeast can go higher than the 6 to 8% you stated I have gotten as has as 13% using bread yeast most actual wine yeast have a lower expected than 18%
13 percent is impressive for bread yeast, what brand did you use?
fleischmann dry bread yeast gives me a vary between 9%-12%....
@@samuelahrmann8869 i just made my wine with the same yeast got around 11% !!
if you're gonna take the extra step to add a spigot to your bucket why wouldn't you buy an airlock? it costs $3.
What's an airlock ? And where can I buy one ? Thanks.
Amazon dude
You don't need an airlock.
@@m_i_g_5108 technically no but without one fermenting is an extra pain in the ass....unless you don't mind funky shit in your brew lol.
Just drill a hole and put a piece of air line into it to a jar of water. When it stops burping it's done working. Simple and everyone has scraps laying around. So it don't cost nothing for the cheapskate.
Thanks much. I will definitely try this. It is perfect.
I used this method in Saudi Arabia and Kuwait for years, works great 👍🏼
Good job! I think you could have stressed cleanliness more, but if you're not gonna store it, you're golden! I use Welches frozen concentrate as a base for fruit, herb or flower wines all time time. It's cheap, a consistent product, easy to find, & it makes a great wine all by itself.
Hi, that's what I was wondering if you can skip all the extra water and use the frozen concentrate. You mind sharing your recipe for the basic wine?
Buy a clear or white brewing bucket The plastics are the same, but the dyes in the colored buckets are harmful and can leach into your product.
I agree, I do about the same but use a gallon plastic water jug
I make mine right in the juice bottle.
That's not true at all. Food safe buckets come in every color. The lining protects the contents from contaminant leeching and bacterial growth.
Yes
@@phtevenmolz5030
True that you can get food safe buckets in every color.
But clear and white buckets are automatically food grade.
Any other color has to specify that it is food grade before you can be remotely sure that it is.
Been waiting for this vid forever,perfect,learnt heaps,going to buy me abucket
Among all the videos ive watched your is the best !
I love this video. It's basically how to make old fashioned homemade wine in a suburban environment. You will fit right in if you ever go to prison.
Love the background red wine music!
Loved that. Can’t wait to try it.
great video... I will try this. thank you!
Thanks for the info on the ABV percentage. I want to try and make some homemade wine, but I was worried about going blind like from drinking moonshine. Haha.
catwithoutthe hat even then methly isn't necessarily a huge concern. Ethanol will bind to the methyl allowing you to just urinate it out instead of it breaking down into formaldehyde and formic acid. Fomepizole is normally used as an antidote as well as ethanol when fomepizole isn't on hand.
In distilling the issue is that those all concentrate and separate off at different temps and you wouldn't want everything that comes off in your alcohol.
Just started on making wine and have been experimenting a LOT. One bit of advice I can give is to wait until four weeks to bottle it, racking it after ten days--it may have a slow ferment so to avoid exploding wine bottles use a balloon instead of corking it to make sure the ferment is complete.
Also, I used PC 100% grape juice and the four week product was seriously lacking in tannins. To fix it add a very strong cup of earl grey tea before racking in bottles. (and just an fyi--the tea def adds a kick to the alcohol!).
No need for sulfites! If your wine goes cloudy you can clear it up by waiting a few months or using an egg white (works for soup stock too, lol).
So far the best video on home made wine, explained with total perfection. Loved it. You were brief and to the point. 👍
Just for personal knowledge in case I want to make wine of sugar only using yeast. How much sugar and yeast do I need to make 80 liters of wine.
Kindest Regards.
Dr. Burke
I can’t wait to try this. Thank you
WOW! a box of wine is 6 bottles of wine but a LOWES bucket is 6 gallons
I'm good with all of this but for me I'll go the extra mile and buy a food safe bucket. It's just me. I'm delicate.
Thank you for your presentation. Interesting, and I may try a batch the way you say to make it.
I can tell you were buzzed when you made this… me too, cheers brother 🤙
I tried this method. Different grape varieties have different flavors. Welches Concord Grapes are used to make grape jelly for your kid's PB&J sandwich and the wine made from the juice tastes like that grape jelly. Ridiculously sweet and in need of peanut butter... As you pointed out it is cheap and it tastes like it. It is a good cheap buzz for broke college kids.
Normal yeast will yield 18 to 20% at 1 cup sugar per litre. Yes it consumes all the sugar. Extra sugar doesnt make it sweeter it makes it stronger, but 20% is max with regular yeast, not 12%
3/4 cup sugar per litre will yield 12%.
Sweetening comes AFTER the fermentation by adding sugar (or honey); and adding sulphites is required to prevent re fermenting or bottles would explode.
If there is remaining sugar, and fermenting restarts in a sealed bottle..you have a problem.
Also, any juice will work as long as not artificially sweetened.
Ive made dozens of flavors and combinations. Even water can be made into alcohol..dont even need juice.
You can't make alcohol out of water, you make alcohol out of the sugar you add to the water.
Thank you for the straight forward no b.s.!
Thank you so much for sharing, this is the most informative, easiest video on how to make wine from things we already have at home. I am gonna try this in the very near future. Thank you again 🍷🍷
Even food grade HDPE will degrade over time, so I'd recommend sourcing some glass carboys. I found mine on craigslist for cheap. The plastic is fine for doing my initial 10-day ferment for beer, but I rack it into a carboy immediately after. Juice for wine goes straight into a carboy, and airlocks are cheap at any U-Brew store.