Cheap Juice into Wine/Cider (Bread Yeast vs Wine Yeast)
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- Опубликовано: 5 июн 2024
- Today we're taking some cheap juice that I got from my local Walmart and making it into wine/cider! We're using a few different kids of juices and testing whether wine yeast creates a different product than bread yeast (Spoiler: It does). I hope you enjoy this video! Please share it if you enjoyed it. Thanks for watching and have a great day!
0:00 Beginning
0:17 Starting the Ciders
7:53 Taste Test
18:28 Finish the Ciders
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Хобби
That's cool you invited Freddie Mercury to try your hooch.
😂🤣
lol I did not understand what you meant until @7:45 I laughed so much..
Has he finally broken free?
If Reed isn't an Freddie Mercury impersonator, or at least dressing up on Halloween, he's wasting a gift.
Nah fam that was Burt Reynolds
I do get using wine yeast preserves the fruit flavors, but if you're turning a $2 bottle of apple juice into alcohol let face it you're not drinking it for the taste, you're drinking it to get riggity-riggity wrecked
i bought some orange wine from a liquor store that was 2 dollars as a product.. i had to ask them, is this 2 dollars?
I've made cider out of juice from the store several times over the years. You can make a quite an enjoyable cider out of it. Not everything has to be a symphony of subtle flavors.
No, I've made some honestly pretty good (as in tasty and pleasantly drinkable) wines and ciders out of cheap juice bottles.
Also, juices only have enough sugar in them to ferment to maybe 7-8%, so if your goal is just to get wrecked, they're actually not very cost-effective vs. just buying the cheapest bottle of 80 proof spirits you can find. Low-end whiskey/vodka isn't that expensive by comparison for the amount of alcohol, and you won't have to wait for it to ferment before you can get hammered on it.
@@wasd____ I froze mine and removed the water to increase the alcohol content. It's a little hit and miss, but this was also just what I would do before I was 21, so I wasn't super picky
@@hostile_prof im 18 lol
Yeast: dies in its own toxic poo.
Humans: that's really good stuff.
Yeast is just sea monkeys that pay rent by pooping out booze.
Lol, now that’s funny!🤣
🤣😂
Yep, it's good shit.
@@mgreene1409 what you did there? I see it.
He's more proud of his brew than the fact he raised Freddy Mercury from the grave
omg
Aahaha
Jesus Christ, your right
Everyone underage- write this down write this down ✍✍✍
😂 😂 I’ve been doing this since my freshman year of college. Might still do this after I’m 21 because nobody sells fermented mint/lime juice.
@the pnw mountain rider I normally add yeast nutrient as well to help the yeast work more efficiently. Make sure there’s no preservatives or artificial sweeteners in the drink.
that and before getting sent up to do hard time
@@noahradcliffe3253 wouldn´t artifical sweeteners just stay untouched, solving the issue of further stabilizing and re-sweetenting?
@@bobzeepl Yes, but if it’s artificially sweetened it would have lower sugar and therefore less food for the yeast.
I use PawPaw’s recipe.
1 cup sugar
1 quart juice
1/4 teaspoon yeast.
I started today with grape juice. Hopefully it turns out pretty well 🤞
Nico Cappabianca
You should be fine,
Jus keep it in a dark space somewhere around 70 degrees for about 3 1/2 weeks.
You can peak at it, but no touching unless there’s an issue.
It’s ready to drink when there’s not the tiniest inkling of any bubble rising to the surface.
Good luck and enjoy.🍷
Yes, PawPaw is a pretty good starting point to gain confidence and a decent wine without much hassle. I recommend as a next step, go to cuoredicioccolato's videos (also on YT), and learn how to "harvest" your own wine yeast from fruits. Today I racked some of my wine (using apple yeast) after 4 weeks, and my best guess is, above 14 ABV easily, with better taste and appearance compared to just baker's / basic yeast. Even better than shelf wine under 1 USD per liter. My $0.02 guys, cheers.
@@nicocappabianca5729 how did it turn out
@@666ffdp48 Really good! I was actually surprised it turned out so well. It was pretty sweet though so I'd make it exactly how Pawpaw does it and adjust accordingly to your taste after that
Pineapple comes with its own enzymes (excellent meat tenderizer) so there's a different sort of activity in the juices with pineapple. It would be interesting to see what would happen if you added just a little bit of pineapple juice to the other juices.
Did you know that during prohibition, people made wine from Welch's grape juice and the way they learned how to do it was that Welch's put warnings out that said, "DON'T DO THIS" - followed by instructions on how to turn grape juice into wine. ROFL! Sneaky!! Just because of that, I will always have a soft spot for Welch's.
Reminds me of the "librarian" protest where librarians all over the country weren't supposed to tell you that the FBI was trying to get at library records so they posted signs that said "We can't inform you when the FBI asks for records of what books you check out so, don't ask.". ROFL! I have a soft spot for librarians, too.
About the pineapple in wine making is an awesome choice. It's my go to base when I do a try fruit flavor. In my opinion of after making countless batches of wine over the years, try flavor's make the best wine's; but even better if you use concentrate. But even better still if you can press your own juice. Less water is key, however if you have to use water use the best water you can get your hands on.
Welch be OGS for that
@@phuckyoutube5927 And librarians - don't forget the librarians. They weren't supposed to tell anyone that the FBI was trying to get at library records and, so, posted what they weren't supposed to tell you with instructions not to ask because they weren't supposed to tell you which is how people learned that the FBI was doing it.
nice comment
My dad lived in Hawaii when he was a kid. Said they do that there, let pineapple juice ferment on it'd own. I think he said they called it swipe or slash, not sure.
One reason he didn't recognize the cherry is because Juicy Juice uses an apple base , sometimes grape, and flavors it.
Yep. Pure cherry juice is super dark and bitter
@@PlatoonGoon You can get a sweet black cherry juice. The stuff I've used has a specific gravity of 1.080, really high for a juice. Not sour at all.
Used it with fresh black cherries for a cherry wine. Didn't like the taste in secondary, but it's been getting better with age, lol.
Come this June, I'm going to do a Rainer Cherry wine. They're only available around here for a month, and one week a year where they go on sale for $3 a pound. Very specific time frame for that one, lol...
Cherry wine is delicious especially mixed with Dr pepper.
Yeah, I'd like to see him try to do this with an actual tart cherry juice. Yeah, it's more expensive than Juicy Juice, but if you want a "Viking's Blood" mead, that's what you should use instead. The alternative would be taking frozen cherries and adding them to what you created for a secondary fermentation.
@@user-qjvqfjv The bottle I have right now (I'm waiting for warmer weather before I start production again, lol), is an Open Nature brand. (It's a Safeway brand, so you should be able to find it in your Safeway affiliate. Albertsons, Safeway, Jewel, etc.)
I think I've used another sweet, black cherry juice, but I don't remember the brand.
Otherwise, all the shelf cherry juices seem to be sour cherries.
But they all are available in my grocery store...
BTW, I did do the rainier cherry wine. It's a golden colored wine, and was very good...
jonnie depp and ryan gosling taste tests cheap wine. awesome.
LOOOOL seriously it's undercover Depp
I wish i had found these videos when i was about 13 - 17 years old. Would have been selling so much of this stuff.
lol
just a hint that I figured out on my own... put a tilt on your bottles so the yeast falls to one side of the bottle bottom. makes for cleaner syphoning and pouring.
Can you explain what you do when it’s finished fermenting.... how to pour it and get rid of dead yeast. Thanks
@@imspiffy you'll want to get something similar to a Fermtech auto syphon. and as I wrote, let it ferment on a tilt so gravity will cause the dead yeast to settle towards the low points. then when you go to rack it (syphon out the good stuff) slowly make the low tilt the high tilt so the dead yeast will mainly stay on the high tilt. then put the syphon angled to syphon from the low tilt. you'll still get some dead yeast... but less than if it is flat fermented. hope that helps.
@@atruefreethinker1944 thanks so much appreciate that
@Aristides Gonzalez huh. let me know how it works. might "sieve" through too slow. but I'm curious. hope it works.
This is probably the easiest way of making alcohol I've seen , thank you
Currently "working" on a 'Hard Cider' bottle of juice. Took out a cup of the liquid then added a cup of sugar and a tablespoon of weischmans yeast to the bottle. Letting it sit in a dark spot of my closet.
Already smeeling and tasting a bit like champagne. Im expecting after s few more days, it will taste more like champagne and become more "dry"
@@Papatabb69 Right, if you add a cup of table sugar to those, you can get an An ABV up to like 14-16%
@@craigbush2138 i swear it gets just dry enough and sparkly like champagne 😋
I'VE NEVER DONE THIS BUT I WILL DECENTLY TRY THIS IN A 5 GALLON GLASS JUG I BOUGHT A LONG TIME AGO I'VE TRIED TO MAKE WINE BUT DIDN'T KNOW WHAT I WAS DOING BUT I DO NOW THANKS FOR YOUR VIDEO IT WILL HELP ME OUT A LOT THANKS AGAIN
@kebab REMOVER same
You guys are the champions. It's good to break free every once in a while and take a bohemian approach to this crazy little thing called fermenting. It wouldn't be difficult to find somebody to love learning this. It's easy to do without feeling like you're under pressure. You couldn't stop me now from trying it out. You and your best friend helped show me how to get off my fat bottom and make a beverage that will rock anyone and not have to throw away old juice that otherwise would have bitten the dust.
😂
ISWYDT
LMFAO
Wow. Can't tell you how much I just appreciated that lol
Lmfao nice
I used to do this in like 8th grade using frozen concentrate to get drunk with my friends. Classic 2 liter prison wine
I did it once In high-school but I left the cap shut tight looked at it a week later and the bottle was bulging I barely touched it and the juice shot straight up to the ceiling never tried it again.
@@libtard.4844 you have to put a balloon on the mouth of the bottle and poke small holes in it to slowly release pressure. If you don't rubberband the balloon on tight you'll probably have a huge mess after a few days when it rockets off
@@libtard.4844 classic
@@libtard.4844 Bro I did this and it sounded like a bomb went off a 3am. Needless to say my dad wasn't to pleased that his teenaged son was brewing hooch.
im tryna cheap uni student it, does the process make any sort of smell? dorm inspections b crazy
If you are going to make a wine without equipment then you don't need potassium sorbate to stabilize the wine. Simply add sugar (or honey or agave or maple syrup) to taste in each glass in the same way you add sugar to taste when you make tea or coffee.
Also, there is really no need to puncture the caps. All you need is a a rubber band and some cheese cloth and that is quite sufficient to prevent dirt entering and allow CO2 to escape. Most seasoned wine makers do not use an airlock in their primary (first) fermenter. They cover the container (usually a bucket or large pail) with a cloth. This allows them to punch down fruit caps that form and allows them to easily add nutrients during the course of active fermentation without any concern for the liquid erupting into volcanoes of juice and gas caused by the action of particles on the carbon dioxide gas that is saturating the wine.
Ever try balloons?
You don't even need the cheese cloth, paper towels will do just fine
When I was in the Marines we did this with sweet tea and yeast from the gally. It was horrible but it did the job
The flavor grows on you, sort of.
Lol Thank you for your service!
Sounds like kombucha gone wrong. 😂
The taste is horrendous 😂 but it gets the job done
🏴👍
An update what they taste like after they aged would be cool.
Heck yeah
Do it!
Non-sweet juice plus yeast. AKA, gross.
Not much better. These fruit wines are drunk younger. Though they would improve with time but not worth the effort and time spent.
@@Dave_en Ya, if these were cysers or melomels, I'd say aging them would make sense.
Another tip is after the fermentation has finished put the juice in the fridge overnight it will clear the liquid a lot quicker and any suspended bits sink to the bottom.
I would mix a couple of tablespoons of sugar into it and bottle them. In two weeks you have bubbly hard cider.
I do the same as you suggest. I even add a tsp. per qt. of sauerkraut for a second fermentation kick. The kraut gets much sourer as a result & the sugar gets totally consumed by the yeast.
Yeah but sometimes they explode into a sticky mess
My dad used to get me to put a teaspoon of sugar in each bottle at bottling time for his home brew ..my treat for helping was a spoon full of malt 😆thanks for reminding me 💞
I make wine all the time from store bought juice, but I always top it off with thawed out frozen concentrate until I get to a gravity that'll give me a more desirable abv for wine (12%-15%). I've had some extremely good results with welch's grape juice, using their concord grape juice and their regular red grape juice concentrate. I add about 1 pound of crushed red grapes per gallon, as well as a handful of chopped raisins per gallon. I use the premier rouge yeast by red star. Always turns out perfectly.
That’s a good tip.
My dad used to enjoy making home brewed wine and beer. Anyway, he was fond of experimenting but… one day he decided to use Ribena. (it’s a fruit cordial, basically almost 100%fruit juice made with blackcurrents) well, his wine wasn’t red as expected nor white, not even rosé, it was green! He never did find out what had caused such a bizarre wine colour.
It didn’t get wasted. 😉😉😉
Did you check the ingredients in the back of the bottle. Cause that's why
Black coloring will often turn green when diluted.
Likely the ph was too high. It needed acid.
Man now I want to go buy a few bottles of juice....
I’ve been wanting to home brew and have been nervous about all the things that could go wrong. This video makes it feel a lot more simple than I’ve been thinking so thanks! Time to get me some champagne yeast!
I’m happy to help! Good luck!
You should watch his video on how to make a traditional for $12 (ingredients only cost, not including equipment).
It is simple and if it goes wrong, it will look (moldy or floaters) or taste off and you toss it and start over. Jump in! It is fun and the options are endless.🥂
My aunt used to make wine just like this and it was always awesome
This is really interesting really. Just take normal store bought juice (without potassium sorbate). Add about a gram of yeast. Maybe a little more sugar. And let it sit for a few weeks until you see no bubbles. Very nice
.....how long does it take to start fermenting at 70 degrees ? I started the yeast in a little water with a pinch of sugar . After it started , I put it into the primary fermentation bucket . It was at body temperature , but hasn't taken off yet . It's been about 4 hours and no bubbles going through the bubble trap . Any advice for my homemade " hand sanitizer " ! ? Will it take a day to start fermenting or did I screw something up ? Please & thank you !
......it didn't have any potassium sorbate , but had potassium metabisulfite . As a preservative , it said . If it's not bubbling by the next day , guess I'll just use sugar , and a little lemon concentrate . I used apple juice and white grape juice . The white grape juice had the preservative in it , but the apple had none .
@@georgehays4908 I personally didnt try this yet. I just observed the video, and took what I could from it. Just thought it was a really cool thing to make homemade "wine" with very minimal effort.
@@BinkyDoinkus ......it's making a lot of bubbles now , and I added more sugar !
@@georgehays4908 I'm glad you got it going! I guess if the gases dont expand after adding yeast. Add more sugar! I guess yeast isnt able to feed from artificial sweeteners. Really sugar is a must
Great video! Thanks! I've been making hard apple cider for a couple months and have had a blast--as well as saving so much money--making my own at home like my grandfather did in the Depression. I bake all my own breads, pitas, bagels and such, and now am very happy to be making my own cider.
i encourage you to start a RUclips channel and show us how it's done
New subscriber and highly enjoy your easy to grasp videos on making Cider Mead Etc ! Most on youtube that share likeminded material are either boring ,analytical,complicated and with it expensive rants! You guys rock!!
Love 💕 this vid! Two good looking men taste testing cheap homemade wine! Excellent instructions too, I'm about to watch it a second time... Much appreciation!
thanx for sharing! I have a tip from an experienced home wine maker. When the yeast is just finished, siphon the wine out into a sterile jar but leave the last inch and a half of the cloudy sediment and then you can add more sugar and more yeast to ferment. She says ferment and rest for at least 3 months before drinking.
I admire the organization of your brew room.
Thank you!
I really appreciated your very simple recipes for homemade mead .Thanks !
I like to make mead with wild yeast from raw honey. It's a little unpredictable but if you're patient I think it can be super worth it. If you want it carbonated it's definitely a lot of trail and error and fermentation grade bottles are not optional.
Love this video. Thank you very much for uploading. The tiny hole in the cap is the best wine making tip ever, as you do not need any specialized equipment and the bottle will not burst or explode.
I’m happy to share!
Made my Grandma's (old school) recipe with raisins,sugar, & bread yeast.
It was turned out delicious! Explanations on video will make next batch even better. Thanks
We just did the cranberry pineapple as our first try at this and would love to know more about your raisin recipe and process if you can share? We are on an exciting roll with “one” under our belt😄🙌
such a great video idea. thanks for this. it answered MANY questions i've been thinking about lately.
thanks for testing store bought juices for cider and wine and mead making your so cool dude you made my day
I have an intense urge to listen to queen for some reason.
Another one bites the dust 🎵🎶
Same lol
Great video! I've tried this many times with mixed results. I've used bread and wiwin e yeast. I do,however, add more sugar to increase the alcohol percentage. Just subbed!
Thank you!
Thanks guys, you answered the question I was searching for. Very useful and informative 👍
Thank you for watching!
This was really well done, thank you for taking time to do these experiments and share the results!
Happy to share!
I just found your channel and I subscribed. By the way, the high gravity reading for the grape juice likely is due to suspended particles and not due to more fermentable sugars. The grape juice is the cloudiest of them all, and all likely have a similar fermentable gravity around 1.050.
Thank you, -Wolfgang
You are my favorite teacher, and from you I can learn. Greetings to you with all my heart and my respect to you. I am your brother from Algeria
I'm so happy to help! Thanks for taking the time to watch!
love his recipes and city steading, they both help and teach with all forms of meads.
@@micahtutor659 my two favorite channels!
I used to work for two brothers from Algeria. They had some interesting stories. (Granted they're definitely well into their 50s now)
@@mycrazylifewfawnlisette3582 you are welcomed at any time . We are very stupid people but we always laugh hahahaha😁😁😁😁
I just got into homebrewing and I'm trying to have 1-2 bottles of cider on the shelf at all times, fun hobby.
Nice to see you freddie, looks greate 🕺🎙️
Instead of cheese cloth you can use a clean surgical mask
My wife loves strawberry kiwi from juicy juice turned into wine this way
I was looking at that juice recently for wine good to know it'll be tasty!
It's a favorite in our house too!
Just stumbled onto this video and it's So Awesome! Thank you!😁👍
Awesome vid. I think I may try this as a fun autumn experiment.
New to brewing. 6 months now. I have learned a lot from watching you more experienced folks. I have my favorites store bought juice wines. Cran-pom, seems to have some different mouth feels, white grape- peach, very good if you like a sweet peachy,, white grape-cherry, has a pretty good muscadine quality. I start all the juice ferments in the orginal juice container, pour out 8 to 16 oz, add table sugar with a starting gravity around 1.106. Different juices require different amounts, pitch yeast, shake vigorously, loosing the cap until it jumps when you squeeze. Let set for 4 weeks, rack. We like sweeter wines, so my OG is higher. If you like dryer obviously start with lower OG. I use mostly bread yeast, on average for me goes to 11-12 %. I have used Lavin products too, but never side by side, taste test, Great video!! and have learned a lot from you.
Juice wines may not be for the discerning palates, but it is fun to do.
It is a blast. From picking out the juice at the store, to consuming.
Thanks keep up the good work.
That sounds awesome! It sounds like you’ve got it all under control so far!
I really liked your video. I always wanted to try making wine but thought it was much harder right to do. Thank you.
You should definitely try it!
Thanks for the video... I make peach mango for my daughter and she loves it!!!
really presentation! I plan on trying your method soon...ty for the post!
Thought Reid was about to sing Bohemian Rhapsody 😂
Searched for someone too make a freddie mercury joke lol
Love the video! I made my own batch of mango wine with bread yeast, it ended up pretty decent. It was good enough to have me passed out on the couch with the door wide open, pants in the kitchen, threw up twice lol
And I’ve been drinking since I was 13, it was quite strong
That's pretty funny! lol!
Dammm
OMG, this was the best lol I've ever had at a post! 😂😂 I read it again and still laughed!!
Third!! 😂😂😂😂😂
My favorite yeast to use for cider so far is Safale S-04. It has given the best performance and ease of use.
This has been so informative. Thank you!
Welch's White Grape Peach is my favorite. I have a batch in a first ferment right now.
I wondered about that one! I couldn't tell if it had preservatives or not so I just got an apple juice from the dollar store instead. How long does it usually take to be ready?
@@krenee984 I go by when it seems 'done' and that varies - I'm sorry I can't be more help.
@@krenee984 I would believe when all the yeast falls to the bottom of the bottle
Wow, this was really interesting. Thx. I’ve been beermaking and cider making for years but have just now started with mead. I have to admit I wasn’t that interested in the efficacy of the bread yeast, but was interested in the quality of the wine/mead you got from these cheap juices. As it happens, after living in New England and being spoiled by having access to fresh cider from special varietals appropriate for hard cider, I finally broke down and made hard cider this Fall from Trader Joe’s cider. Why? I live in Cali now and can’t get the fresh cider. My ciders from the Fall are aging in the garage now. My preference is for a very dry and alcoholic cider (12% or so from added sugars). Cross fingers! From your study of these cheap juices, I’m now encouraged. Thx again!
I'm in New England. Do I use the local apple cider in the same way using the wine yeast like he does in this video? Or is there some extra steps to be taken when using fresh apple cider?
That’s a smart idea for a cost effective airlock! Thanks for the idea.
Really awesome, thanks for showing us how to do this…and so much more!
I’m happy to share!
I have used ribena. A uk, I think, blackberry cordial which has potassium sorbate and sodium metabisulfite in. The secret is you have to boil the heck out of it for about 20 min to drive off the sulfates. Then it will ferment no problem when it cools. It's rather good.
Gary z ?. Am looking to use a Ribena myself been looking into finding ways of making Ribena wine... what was your recipe buddy and what size Ribena bottles did you use because I'm thinking of a 5 L Batch..
@@knickersinatwistuk7361 I took this this from C.J.J Berrys book first steps in winemaking.
It doesn't mention the boiling here but the later edition did.
One 12 oz. bottle of Ribena Blackcurrant juice will in fact make one gallon of
wine. Dissolve 3 lb. of sugar in some warm water, and pour into a 1-gallon jar, then add
the bottle of blackcurrant juice and three-quarters fill the jar to the shoulder. Then add
your chosen wine yeast, or a level teaspoon of Heath and Heather granulated yeast. The
merest trace of acid, one-third of a teaspoon of citric acid, and a pinch of yeast nutrient
should also be added. Insert the fermentation lock and stand the jar in a warm place for
fermentation to get under way. When the first vigorous fermentation has died down after
a fortnight or so, top up the jar with water to the bottom of the neck, and reinsert
fermentation lock; then continue with the fermentation in the usual way.
With bread yeast, I think I liked purple grape juice the best (out of the ones I made, not the same as your juice flavors). I will have to sample them again later. It seemed to maintain the most flavor. I have not tried any wine yeast yet.
Had fun watching this!!!
Awesome video man! Keep up the work! Would adding sugar before adding yeast raise the ABV If I was looking for a stronger cider?
Didn’t know you could make wine without adding extra sugar gonna give it a try thanks for sharing 👍🏻
Definitely. There is sugar in the juice. If you add more sugar, lik e air normally do, it increases the alcohol percentage.
I use Old Orchard and add about 3 cups of sugar per gallon. Then use Safale S-04 yeast (available at brewing supply store or online).
'legs' in wine terminology refers to how many droplets you can see dribble back down the glass into the wine after you swirl the liquid gently.
I thought they called that "fingers". I am not a wine snob as I will drink anything, ha ha. I have 8 gallons of 3 different wines fermenting as we speak. 5 gallons is black tea wine that has been fermenting for 6 weeks now and it is still bubbling strong at about a blurp every 5 seconds or so. I have grape, orange juice and apple also but I started them later as I am trying to stagger them a bit.
You are correct. It is generally indicative of high ABV.
Legs show the sugar
@@infinityiznow Then why are the driest of red wines said to have, "great legs"?
I always heard that called the “tears”.
I was curious after watching this video, so decided to try it with 2 kinds. Got the bread yeast juices started - the grape started with so much vigor the cheesecloth was purple the next day and my basement smelled like yeast. Wine yeast will be here soon - going to carboy and airlocks with these!
You make the brewing process more easier. Thank you for sharing. Wonder how long the wine last. Liked and subscribed. Watching from Malaysia.
I've tried the juicy juice wine before. it doesn't have a straight flavor, because they use a mixture of juices to make the listed flavor. It still makes wine though lol
Off to the store for Cran Pineapple
i was surprised that was their favorite, i may have to try it too
I was thinking the same thing 😂 I tried straight cranberry once & it’s definitely not to my liking.
I'm seriously adding this to my house brew list! Haha
Great material👍🏽
Any suggestions for getting rid of the cloudiness?
Time or using some clearing agents like bentonite, sparkolloid or anything else you can find!
Entertaining and thorough. Thanks for this!
Happy to share!
If you want it to be more boozy or boozier you'll need to add some sugar. Remove about 20-25% of the juice and add 1/4c or more of pure cane sugar and 1/4 tsp. bread yeast. Recap it tightly, shake vigorously, then loosen the cap a little bit like one turn. Wait 2-3 weeks. After the mixture has ceased bubbling, tighten and put in the fridge. My first try I only had 1 bottle of juice. I poured out 25% and drank it then I added 1/2 cup sugar and 1/4 tsp. yeast. It was delicious. So, I bought 3 more bottles and poured 25% of each bottle into the first bottle that still had the sediment and repeated the process. Apparently, "new" yeast likes to feed off the sediment. Since, I have purchased two carboys, and will purchase a siphon. I do not want to purchase too many pieces of equipment because I am a little lazy and do not have a dishwasher. And, I don't need it to be too boozy so I don't need the proof thermometer. Try the white cranberry and cherry pomegranate. Laters, God Bless!
I messed around with Bread Yeast and store-bought juice when I first started homebrewing. (If you could call it that) I tried Cranberry juice and Apple juice. Cranberry turned out amazing with a little back sweetening and Apple was just awful. I could never get it to taste good. Your video reminded me of those days and tbh, sometimes using the cheap store-bought stuff just makes sense. Depends on your resources and what's available to you. Great video guys!
Ugh. I did a cranberry, and it went dry. Tasted it, and my face almost turned inside out it was so tart, lol...
The apple was awful because when it goes dry, the malic acid comes to the front. If you let it age a couple of months, you might find you like the apple a lot more. You could also try a yeast like D47 or 71B, which are supposed to help eliminate the malic acid problem...
@@Backroad_Junkie huh, didn't realize about the malic acid. I want to mess around with ciders and cysers this winter so good to know.
Apple always has a vinegar twang to it . I can't even drink reds wicked apple ale because of it . I like the regular reds apple tho. But that stuff doesn't actually have apples in it. Just flavoring 🤮
@@DrLove911 Haha. I've had a couple ciders that weren't to bad. I get what your sayin' though.
Awesome job as usual. I just did this with a gallon of Apricot juice yesterday to see how it would turn out. I used D-47 as my yeast of choice based on your channel and other things I've read. We shall see as it is still fermenting of course.
I'll be curious to see how yours turns out!
@@ManMadeMead Me too. :-)
@@BitterRealityBrewing how did it turn out?
@@jamesprice8109 Too funny as I meant to post the video last week but it came out really good although trying to clarify it was a pain. I tried part of the clear Apricot cider and preferred it to the cider containing the pulp but either way it was still good and came out nice and dry, the way I like it.
this is the simplest I've seen.using original container and a bit of cheese cloth .simple.got to go to store now.got my list.
I've been using Brewer's, Speyside (distiller's) and bread yeast in some juices, and comparing it... The difference is subtle, but each has something unique to contribute. Great video!
We usually add a cup of sugar per gallon when we make wine or cider from store bought juice. For our yeast we have had good results from safeale s-04 getting a 10% abv for the cider, and D47 or 71b for the wine ending with a abv from 10 - 14%. Typically we let ours go for a month in primary and at least a month in secondary before we start seeing if it’s ready to bottle or drink.
Rob Rainwater do u heat the juice for the sugar to devolve better Thanks
Frances Moore we just mix the must until we don’t see the sugar on the bottom of the fermenter. It also gives the benefit of adding oxygen to the brew
@@robrainwater8017 Thank you I am making my first batch tonight thanks again
Great video, gonna make a juicey juice and cran-something cider.
Thanks for watching!
I had 2 hydrometers, I broke one and lost the other lol.
I used to brew from kit and once from scratch 10 plus years ago.
I feel now seems the right time to get back into the hobby
Watching this at age 30, thinking how much easier it would’ve been to get whacked at 16 with juice and bread yeast instead of trying to get people to buy us alcohol 😂
An easier airlock is to just screw the lid on loosely. When you sqeeze the bottle it should make a pffft noise.
First time brewing made 1 gallon of mead and a store bought cider can't wait to taste both
I can’t wait to make some!! Especially with all the different juices 🥤!! Ty so much for giving an easy way to make some!! 🎃HAPPY HALLOWEEN 👻
Bottle those for 6 months and the taste will be dramatically different. So will adding sugar for fermenting. I also recommend using coffee filters to help keep the yeast from forming at the bottom of the bottles.
Does the alchohol level increase with time?.... Also do i still need to let it breathe after say two weeks, or can i completely close the lid or will it still explode.....
@@giuk1987 I don't bother checking alcohol content either before or after. I want high alcohol but whatever it is is fine. My problem is I tend to make them too sweet. As far as exploding goes it's rare for them to continue to ferment after bottling but I did get a couple of cherry wine bottles to become sparkling cherry but that was accidental but good.
I usually put the wine in the refrigerator to stop the fermentation and get the yeast to settle on the bottom. After 2 weeks it's usually done fermenting. If it's not warm enough it may take longer. As long as the yeast has settled on the bottom it can be bottled. If you use coffee filters, it will degas the wine so you don't need to let it set for 2 weeks. But if you do it may be better but I've never done any tests to see if it makes a difference.
I like the experiment, but I think you also need phase 2, which would be to add sufficient sugar to each and drive the ABV to 14%
Step feed...that would be interesting.
Or more age time
And/or both!
How much sugar should you add?
@@nathanc.8821 I usually go with another lb.... It also goes by gravity and how sweet you want it in the end if it doesn't referment.
Alcohol is yeast piss.
Swimming in piss is....deadly.
You need specific yeast to hit that ABV, piss resistant strains.
@@markvickroy6725 Bread yeast usually goes to 12%.
Thany you! A low cost, budget approach to good wine making!
Great video. Thanks for the cool tips 👍👍👍
Happy to share!
😁 you are so technical . You could just take one cup of pure juice out ,replace it with one cup of sugar and 2 packs of yeast put that cap on loosely so it doesn't pop,set the bottle in a bowl and put in you closet or any dark place for about 7 to 10 days.
I started making wine using Fleshman's bread yeast. I had it on hand and I was using it to figure out the process. I used value apple juice and on sale fruit juice, cheap buzz. Once I began using wine yeast the taste and clarity were superior to the bread yeast. Also, the bread yeast gave the wine a funky smell, that usually went away with age. Who has time to age store-bought juice wine? It's for drinking.
D47 is a good wine yeast to use for grocery store-bought juice fermentation, and real wine-grape juice, plus it will ferment at about 60 degrees though ferment slower. D47 is fairly inexpensive once you learn how to pour some fermenting juice into a new juice container to get the new juice fermenting. Kinda like chain-smoking, but only drinking cheap wine. That way you will never run out of wine. Plus you will very rarely if ever have to buy wine yeast again. Probably best to get one-half gallon started every three to four days until you figure it out
Do u get drunk from it lol
They say that breadyeast becomes intoxified after the alcohol reaching 5%, I can see using it in prison because thats all they can get.
So I decided to try this method (coffee filters instead of cheese cloth, because it's what I had on hand), with wine yeast. I'm doing the same cherry juice, but I got cran-tropical juice, and cran-watermelon juice to try. I figured both the cran juices were about the same gravity, since they both have the same sugar content. The cherry juice is fully bubbling, the other two aren't bubbling as much, but they are still bubbling. Excited to try them
That's awesome! Let me know how they turn out!
Love your videos!
I did it with a balloon once. Makes the finished product taste like latex, which isn't the best. You can make a blow off tube very easily and get a decent homemade airlock.
Apple juice fermented dry and usually still is known as apfelwein and my favorite homebrew to make. Using a blend of juice helps a lot. Standard apple juice ends up tasting really flat and hollow. You want to use an apple juice blend or juice some other apples to add to it. I usually juice something more on the tart side like granny smith or pink lady to improve the flavor. Tree Top makes a 3 apple blend juice people use for it, but I haven't tried it. Montrachet yeast is often used for it also.
Latex free gloves 😉
Flowery, with strident latex overtones and a cinnamon aftertaste...
Yes, the yeast makes the wine. I also use the Lalvin brand and in my own wine-making video I use the 1118 because it makes a good flavored wine and is the yeast with the highest tolerance for alcohol and claims to get up to 18% or more... Bread yeast wine never tastes good in my opinion and has a much lower alcohol tolerance. With the Lalvin I tend to end up with bad packets, though... Is this common? Best flavor I ever made was white grape with a bottle of 100% cranberry juice I got from Aldi. It did not last long...
Do you use partial or whole packets? Where do you store your packets after buying them?
I am guessing that rehydrating your yeast also helps determine if you have a good or bad pack.
@@osutuba I generally just use one whole packet as it is good for up to 5 gallons. I think one of the juices I used last time had an antifungal agent in it, which is why I thought my yeast was bad.
Thank you for making this amazing tutorial, your effort is appreciated. I got questions about the yeast , if I made my yeast from grape , would it work and how much should I add to each gallon? And if I want to add sugar to the juice to raise the Alcohol percentage ? How much sugar should I add ?
The best video I have watched regarding this , I have watched more than 100 videos , you are great with delivering the information rate quality to find in RUclipsrs🌹🌹
So grape based meads will definitely ferment. I can’t say how much sugar you want to add because it depends on the strength of mead you want. If you used a grape juice jug and wanted to raise it from its starting point (which is roughly 8%) you would need to add about a pound of sugar. Basically, the higher ABV you want the more sugar you have to add!
I make it once in a while when I don’t have the time to brew beer or make mead beaucouse of work, thanks for the video !
I'm happy to help! thanks for watching!
"Did we disagree?"
I don't know, we're drunk!🤪
I wouldve liked to have had the test done at a month out. Give it a bit of time to settle and degass some.
Ditto
I belong to a home wine making club, but I've never made my own wine yet. I thought I needed extravagant equipment and a whole lot more space than a 2br apartment could have, but I was told I could get wine making kits that take less space than I would think. I would love to try it with a familiar fruit juice, just as a starting point, and then get a starter kit from Amazon or something. I appreciate this video, as if I decide to share home wine from those juices, I'll want to go with the better quality to begin with. Apparently, I'll be buying the wine yeast since you both agreed that the wine tasted better with that.
Yes I use sugar to my juice I add about 1 to 2 cups in a gallon jug of juice. Then take my reading and then add the yeast and let it run. And also I have used distiller yeast in my wine and it cracked the abv. And I relly love the cranberry cott supper nice and got a good taste. And I think mine tastes like grapefruit in a way.