This is what we call a "tldr cut". It's actually a video from almost a year ago, edited down to just the basics. The full version is linked in the description.
I just want to thank you for converting temperature and weight to celsius and grams. It's REALLY helpful! Simple recipes are very inspirational for beginners and this one looks amazing.
I watched this only because this was a classroom Biology project when I was in high school in the '70's. Each student made a gallon of wine, and when it was finished, the teacher took a taste of it and then we each took our wine home.
@@CitySteadingBrews Sometimes I get them from my church and I make it for cooking and there are some friends who likes it sweet with ice so I share it with them.
Love this channel! Gonna make a strawberry braggot tomorrow, haven’t made a beer or wine or anything for that matter in such a long time and you guys have given me the confidence to jump right back in, wish me luck!!
Brew day went really well, have had a happy and active fermentation, I ended up putting the strawberries in primary, how long would you recommend keeping the fruit in there?
With bread yeast, folks! Bread yeast! Post pandemic, bread yeast is nice and cheap again! I encourage my friends to try their hand at making wine at home, all the time. I make beers/meads in 5-gallon batches and they think about beer/wine making in terms of my production. I'm going to use this video as proof, "Brew small, tastes great!" Another super helpful video I'll tuck into my wine making playlist for future projects. Haven't done the "grocery store" wine yet but this gives me courage! 😁
Told you id keep you updated on my Franken brew with the monster nitro so here you go: Started a seperate fermentation going (pound of orange blossom and water in a fermenter filled to a quart) added a gram of go-ferm and 3 grams fermad-o with EC 1118. Let that go for a day. Big mouth bubblers got delivered so i transfered the Franken brew over (was 1.112 at this point) and mixed in the quart of allready doing must and let it sit (just now relizing i forgot to notate the new gravity). Checked in on it yesterday (5 days after transfer) and its down to 1.006. Im letting it sit right now and will be checking in on it in a week to see whats going on with it but i got it going and im happy!!!
Very interesting. Just this week my wife picked a couple of gallons of wild grapes off my property. I cooked it down and am going to start a wine with it tomorrow. The 5 days and it stopped fermenting just happened to me. 4 or 5 days in no action. I added more yeast and a yeast nutrient. Still nothing happened. I waited 10 days then racked it. Bottled soon after. perfect wine I could have made in 7 days. Love the channel
Like it! This was my first wine but I made it with just Welches, no tannins, no stems & skins. Tasted OK, but was kind of weak in the flavor and alcohol. Must redo this way.
My favourite grape juice, here in Australia, is Bickford's. Fantastic fermenter and it has a really nice flavour and body. Not entirely sure on what grapes are used, but the label states "product of Chille".
😍😍😍😍😍 Just so you know, We really are not into Dry Red wines, and we made your Welch's Grocery Store Wine with every intention of back sweetening it with White Sugar and then pasteurizing it. FYI this is our 1st wine or mead we have ever made, when I say made, I mean we didn't have to back sweeten, we loved it and are now letting it sit for a few weeks so we can bottle it!!!!!
I just made some with concentrate and it’s great after 6 months. It had the sugar content needed without adding more and then it had more jammy ness and I needed a lot of tannin and oak for two weeks but then it took 5 months to taste good. I had sulphur smell so I added some copper pipe to my baster and it works to help get rid of that smell with sucking up the wine a few minutes
Many years ago well roughly fifty years ago my father made some elderberry wine and dumped the fermented alcoholic waist out on his compost heap. No problem we all thought but later that day a bird crashed into our window. When we looked out into the garden there where quite a few flapping and rolling around on the lawn. So he built a compost bin out of old pallets and waist wood to prevent the the birds from getting drunk on his next batch. John over in the UK
I made a carrot wine last year with carrots and carrot juice along with White Grape juice. I had a glass tonight and it ws wonderful, not carrot at all. I little earthy (mineral). I did back sweeten so it was sweet.
I may have mentioned before, but taking the leftover fruit (pomace??) and making Jam is wonderful 😊 Pomace jam, I suppose? Obviously some countries re-ferment it for a second batch, others distil to make brandy/Marc/Raki
Omg. The mead i did from ur recipe its done its been fermenting since April 26. Its the tart cherry with cinnamon sticks and one cloves etc. cherry bomb mead.
Awesome timing I was going to start a wine for my wife's coworkers at the hospital. It's incredibly hard to pick out something for them this will be fantastic. I do wonder if the grapes weren't frozen for a reason tho maybe grapes don't unfreeze well.
As far as sanitizer would ecolab sink and surface or ecolab oasis 146 multi quat I work at a restaurant and can buy them from my restaurant. If I have to buy starsan from Amazon I will but I have easier access to ecolab chemicals and all the brew shops around me have weird hours compared to my schedule
What’s your thoughts on making a Stella Rosa black style wine? I was thinking dark cherries, blackberries, grapes/welches grape juice, acid blend, wine tannin, yeast nutrient? And maybe try fleishmans since it has such a low alcohol tolerance to end up with a sweet red in the end?
Even though it’s wrong but tastes good have you ever made Skittles wine? If I remember it’s 3 share size bags of skittles, black tea and a neutral juice like white grape I think.
I have a brew that has been sitting for a couple months that got forgot about in the back of my fermentation station. My question is it has bentonite in it still is it still good or will it be not safe to drink sitting on bentonite for that long? Thanks
Yup, that's the best way imo. Ensures fermentation is done, degasses it fully, etc. plus you have most all the sediment fallen out so it won't be in your bottles.
FYI: I just did an Orange Juice Mead: 2 litres of juice @1.035SG, plus 700g honey =1.075SG. FG = 0.90, so 0.85x 135 = 11.5%. ~4 litres. There is a 'zing' with no further sweetening, but I'm okay with that.
I have a question about this brew, Turn WELCH’S into WINE! (tldr cut). I started this recipe on 9/17/24 as my first ever brew. Today, 9/22, the airlock is showing neutral pressure. I’m going to do my first gravity reading 9/24 and plan on leaving the fruit until 10/01 to reach the 2 week mark just as you did. I’m swirling a couple times a day to keep the fruit moist, I’m not very concerned at this point because there shouldn’t be any oxygen inside my fermenter until I open it up. However, when I swirl it I’m not seeing any bubbles to indicate it might be degassing. Can you go further into the proper method to keep the grapes moist without introducing oxygen into the brew? My starting gravity was 1.074 so I’m anticipating approximately 9-11% ABV
I have a question 🙋🏻♀️ so I started my first attempt at Welch’s wine 2 days ago, super basic. Just the sugar and yeast. The bottle dropped this afternoon and to prevent the bottle from bursting, I had to fully open the cap. I think I mostly lost the foam but not sure. Is it ruined now ? :(
You know, there is one thing I might add from what you did. In the grocery store - at least where I live - they have wood chips next to the charcoal for smoking meat. Buy a bag of hickory or oak wood chips, lightly toast one with a lighter and a pair of tweezers and drop it in the wine for a few weeks to give it that 'wood cask aged' taste.
@@CitySteadingBrews If that is true then some grocery stores will be in big trouble. Treated wood is not safe to use in smoking any more than it is in fermenting!
Dunno, just what I have been told. A quick search says they may not be food safe due to being the leftovers and swept off the floor essentially. Maybe that's what they meant?
Can I get some help? I fermented some juice, but this juice was more like a thick pulp puree. Now it's fermented out I don't know what to do with it because all the pulp puree settles
How about you and Derica swap roles on a batch? She becomes the mixer and Brian becomes the Tech/ Equipment person? You know just for funzies. I can hardly wait to hear The Red Bucket of Santization from Brian
Well... don´t like the fast cuts, close ups and swoooshes and swiiiishes... Your videos used to be relaxing to view. This is the opposite and feels as if you just want to get through it as fast as possible. This is just my point of view though, others may vary of course. Just had to say it because personally I´m fine with your videos being 50-60+ minuets long.
These shorter videos for the simple recipes - great stuff. This one looks so easy that I'm going to have to try it!
This is what we call a "tldr cut". It's actually a video from almost a year ago, edited down to just the basics. The full version is linked in the description.
Concord grape wine is simple and delicious. For whatever reason it never has needed aging. Perfect from the moment I’ve decided to pop the cork.
That was a fun watch! I have never tried to use actual grapes before. Learn something new all the time! Thanks
Glad you enjoyed it!
One of the best and cheapest ways to make your own decent wine. Thank you both.
Our pleasure!
I just want to thank you for converting temperature and weight to celsius and grams. It's REALLY helpful!
Simple recipes are very inspirational for beginners and this one looks amazing.
I miss some, but we do try!
I watched this only because this was a classroom Biology project when I was in high school in the '70's. Each student made a gallon of wine, and when it was finished, the teacher took a taste of it and then we each took our wine home.
You could do that in the 70’s because we were “free” today our controllers would put you in jail…. Love the idea!
Great video, love that you’ve put the metric equations on as well 👊👊👊, well done 👍
I am not a fan of Concord grapes juices anymore, but you guys inspire me to play with my brews.
That's fair, not every flavor works for everyone 👍
@@CitySteadingBrews Sometimes I get them from my church and I make it for cooking and there are some friends who likes it sweet with ice so I share it with them.
Love this channel! Gonna make a strawberry braggot tomorrow, haven’t made a beer or wine or anything for that matter in such a long time and you guys have given me the confidence to jump right back in, wish me luck!!
Hope you enjoy!
Brew day went really well, have had a happy and active fermentation, I ended up putting the strawberries in primary, how long would you recommend keeping the fruit in there?
I like seeing that you're liking dry wines. Also, like the shorter form videos.
With bread yeast, folks! Bread yeast! Post pandemic, bread yeast is nice and cheap again! I encourage my friends to try their hand at making wine at home, all the time. I make beers/meads in 5-gallon batches and they think about beer/wine making in terms of my production. I'm going to use this video as proof, "Brew small, tastes great!"
Another super helpful video I'll tuck into my wine making playlist for future projects. Haven't done the "grocery store" wine yet but this gives me courage! 😁
Yeah, small batch works just as well as large really.
Told you id keep you updated on my Franken brew with the monster nitro so here you go:
Started a seperate fermentation going (pound of orange blossom and water in a fermenter filled to a quart) added a gram of go-ferm and 3 grams fermad-o with EC 1118. Let that go for a day.
Big mouth bubblers got delivered so i transfered the Franken brew over (was 1.112 at this point) and mixed in the quart of allready doing must and let it sit (just now relizing i forgot to notate the new gravity). Checked in on it yesterday (5 days after transfer) and its down to 1.006. Im letting it sit right now and will be checking in on it in a week to see whats going on with it but i got it going and im happy!!!
Very interesting. Just this week my wife picked a couple of gallons of wild grapes off my property. I cooked it down and am going to start a wine with it tomorrow.
The 5 days and it stopped fermenting just happened to me. 4 or 5 days in no action. I added more yeast and a yeast nutrient. Still nothing happened. I waited 10 days then racked it. Bottled soon after. perfect wine I could have made in 7 days.
Love the channel
When that happens, take a gravity reading 😀, could just be done!
Like it! This was my first wine but I made it with just Welches, no tannins, no stems & skins. Tasted OK, but was kind of weak in the flavor and alcohol. Must redo this way.
My favourite grape juice, here in Australia, is Bickford's. Fantastic fermenter and it has a really nice flavour and body. Not entirely sure on what grapes are used, but the label states "product of Chille".
😍😍😍😍😍 Just so you know, We really are not into Dry Red wines, and we made your Welch's Grocery Store Wine with every intention of back sweetening it with White Sugar and then pasteurizing it. FYI this is our 1st wine or mead we have ever made, when I say made, I mean we didn't have to back sweeten, we loved it and are now letting it sit for a few weeks so we can bottle it!!!!!
I just made some with concentrate and it’s great after 6 months. It had the sugar content needed without adding more and then it had more jammy ness and I needed a lot of tannin and oak for two weeks but then it took 5 months to taste good. I had sulphur smell so I added some copper pipe to my baster and it works to help get rid of that smell with sucking up the wine a few minutes
Aeration at the beginning can prevent the sulfur smell and it does age out too.
Many years ago well roughly fifty years ago my father made some elderberry wine and dumped the fermented alcoholic waist out on his compost heap. No problem we all thought but later that day a bird crashed into our window. When we looked out into the garden there where quite a few flapping and rolling around on the lawn. So he built a compost bin out of old pallets and waist wood to prevent the the birds from getting drunk on his next batch. John over in the UK
😂 Poor birds!!
I made a carrot wine last year with carrots and carrot juice along with White Grape juice. I had a glass tonight and it ws wonderful, not carrot at all. I little earthy (mineral). I did back sweeten so it was sweet.
I may have mentioned before, but taking the leftover fruit (pomace??) and making Jam is wonderful 😊
Pomace jam, I suppose? Obviously some countries re-ferment it for a second batch, others distil to make brandy/Marc/Raki
Dumb question - have you done / would it be interesting to do a 'reuse the fruit' video?
great production! you will take off 😊
Love the videos! Next video idea, Amber wine, white table grapes fermented on the skins 😊
Impossible to be the next video... just sayin'. But we have done table grapes on the skins.
Omg. The mead i did from ur recipe its done its been fermenting since April 26. Its the tart cherry with cinnamon sticks and one cloves etc. cherry bomb mead.
Nice!
What did you say DRY RED ?! Yes a bold red that you liked. I love a bold red!
Awesome timing I was going to start a wine for my wife's coworkers at the hospital. It's incredibly hard to pick out something for them this will be fantastic. I do wonder if the grapes weren't frozen for a reason tho maybe grapes don't unfreeze well.
We just used fresh grapes is all. You can freeze if you like.
nice video, you guys are informative and fun, thanks
Glad you liked it!
I use just grape juice, 71b and fermado
Great idea. ❤ However, My basement is looking like a mad scientist's laboratory because I keep watching your videos! 😂😅
LOL
Do you need to add any preservative or Camden tablets before bottling?
We never have.
As far as sanitizer would ecolab sink and surface or ecolab oasis 146 multi quat I work at a restaurant and can buy them from my restaurant. If I have to buy starsan from Amazon I will but I have easier access to ecolab chemicals and all the brew shops around me have weird hours compared to my schedule
I have no experience with them, sorry.
This is my method only I do a mix of table grapes green and red and red and white grape juice.
What’s your thoughts on making a Stella Rosa black style wine? I was thinking dark cherries, blackberries, grapes/welches grape juice, acid blend, wine tannin, yeast nutrient? And maybe try fleishmans since it has such a low alcohol tolerance to end up with a sweet red in the end?
Maybe? I haven't made anything like that.
@@CitySteadingBrews maybe you should try it!👀👀
Even though it’s wrong but tastes good have you ever made Skittles wine?
If I remember it’s 3 share size bags of skittles, black tea and a neutral juice like white grape I think.
Nope.
I have a brew that has been sitting for a couple months that got forgot about in the back of my fermentation station. My question is it has bentonite in it still is it still good or will it be not safe to drink sitting on bentonite for that long? Thanks
Bentonite is just clay. A couple months is typical for a fermentation. It's totally safe as long as there's no mold or other things in it.
Do you leave it in the fermenter for the 1 year when finished? Or is it better to bottle it and let it age in a bottle for the year?
Nope. Usually we bottle in a few months then leave it the rest of the time.
Ok thanks. So maybe leave it in fermenter for a month or two then bottle and store for much longer
@@CitySteadingBrewsappreciate the reply;)
Yup, that's the best way imo. Ensures fermentation is done, degasses it fully, etc. plus you have most all the sediment fallen out so it won't be in your bottles.
@@CitySteadingBrewsmakes sense. Thanks again!
FYI: I just did an Orange Juice Mead: 2 litres of juice @1.035SG, plus 700g honey =1.075SG. FG = 0.90, so 0.85x 135 = 11.5%. ~4 litres. There is a 'zing' with no further sweetening, but I'm okay with that.
I have a question about this brew, Turn WELCH’S into WINE! (tldr cut). I started this recipe on 9/17/24 as my first ever brew. Today, 9/22, the airlock is showing neutral pressure. I’m going to do my first gravity reading 9/24 and plan on leaving the fruit until 10/01 to reach the 2 week mark just as you did. I’m swirling a couple times a day to keep the fruit moist, I’m not very concerned at this point because there shouldn’t be any oxygen inside my fermenter until I open it up. However, when I swirl it I’m not seeing any bubbles to indicate it might be degassing. Can you go further into the proper method to keep the grapes moist without introducing oxygen into the brew? My starting gravity was 1.074 so I’m anticipating approximately 9-11% ABV
You just gently swirl the fermenter to keep the fruit wet.
If you do 2 containers of grape juice do you use 2 packets of yeast?
If you do them together no, just one still. It's plenty.
@@CitySteadingBrews thanks
I have a question 🙋🏻♀️ so I started my first attempt at Welch’s wine 2 days ago, super basic. Just the sugar and yeast. The bottle dropped this afternoon and to prevent the bottle from bursting, I had to fully open the cap. I think I mostly lost the foam but not sure. Is it ruined now ? :(
Probably not. It's harder to ruin a batch than by letting out excess pressure.
@@CitySteadingBrews thank you 🙏
"TOEJAM".......oh, you weren't looking for the CSB word of the day? But, I'm craving to make grape wine now. Great video!
The first rule about CSB word of the day is that we don't mention CSB word of the day...
good video
Glad you enjoyed it!
Reminds me of MD 20/20.
Ehh... not really. Better actually.
You know, there is one thing I might add from what you did.
In the grocery store - at least where I live - they have wood chips next to the charcoal for smoking meat.
Buy a bag of hickory or oak wood chips, lightly toast one with a lighter and a pair of tweezers and drop it in the wine for a few weeks to give it that 'wood cask aged' taste.
I'd make sure those chips weren't treated with something first.... often they have chemicals added that I wouldn't want in my wine!
@@CitySteadingBrews Really? Which chemicals get added to the smoking wood chips at the grocery store?
Couldn't say but I have heard some of those woods are treated. Wood for aging is handled carefully.
@@CitySteadingBrews If that is true then some grocery stores will be in big trouble. Treated wood is not safe to use in smoking any more than it is in fermenting!
Dunno, just what I have been told. A quick search says they may not be food safe due to being the leftovers and swept off the floor essentially. Maybe that's what they meant?
I spilled about 3 teaspoons of formaid o in my 1 gallon of mead, will it hurt anything
..... probably not? But it could cause an off flavor. Maybe.
Thank you
Just out of curiosity
What is your craziest concoction?
Probably Kool Aid wine.
The empty grape juice container, very lucky 😅Great vid as always. Thanks❤
Thank you! 😃
Can I get some help? I fermented some juice, but this juice was more like a thick pulp puree. Now it's fermented out I don't know what to do with it because all the pulp puree settles
You rack the wine off the top as we show in our videos. There will be some loss and always is. With a puree, it can be substantial loss after racking.
I wonder if this will get wangy after a few months like the cheap sweet red wine does.
It doesn't for some reason. Still pretty good months later.
I think I’m going to make a .grape wine.
I suppose doing the same thing with white grapes and juice is the same process
Mostly... we didn't get great results though. Also white grape juice tends to have preservatives.
@@CitySteadingBrewsthen i shall I'll stick with what works. Thank you
☺♥
I make your Concord grape wine quite often. Great stuff! Don’t like all the editing. Older videos are more entertaining.
Are you not concerned about pesticides? You don't want to wash the grapes with baking soda?
You can if you prefer. I have never heard of baking soda eliminating pesticides though. -- Quick Google Fu and turns out it could help.
How about you and Derica swap roles on a batch? She becomes the mixer and Brian becomes the Tech/ Equipment person?
You know just for funzies. I can hardly wait to hear The Red Bucket of Santization from Brian
We have... when I burned my hand. It works much less efficiently as we each have our roles.
Why add grapes and grape juice? More grapes per grape. Simple as
To add some complexity via different sources.
Well... don´t like the fast cuts, close ups and swoooshes and swiiiishes... Your videos used to be relaxing to view. This is the opposite and feels as if you just want to get through it as fast as possible. This is just my point of view though, others may vary of course. Just had to say it because personally I´m fine with your videos being 50-60+ minuets long.
This is just a short version of the regular video. The full video is linked in the description.
@@CitySteadingBrews Ok, my bad! Will check the descriptions better from now on. Thanks!
No worries! We do these "tldr cuts" for those who don't like longer vids 😀