Just found your channel and this video in particular is appealing. The issue that I have is temperature control. My house temperature varies from 65-75 in normal days, trending colder in winter and warmer in summer by 5-10degrees. There is no area that is particularly stable or generally outside this temp range. This is the main thing stopping me from experimenting with any form of wine making. Any thoughts are appreciated.
You should be just fine at those temperatures! At 60 degrees, fermentation will be a little slower, and at 80 degrees, it will speed up, but knowing that we don't think you'll have issues. Even the carbonation temp is close enough that you should be fine, just be aware that the time you have to leave it will increase at the cooler temps. We typically ferment our white wines at 55 degrees, and our reds at 78 (using carboy heaters), but that's mainly just personal preference and also gives us predictability on the timeframe from start to finish. If you want to have a little more control over the fermentation speed, you COULD try using a tiny little heater in a corner someplace where it won't effect the room temperature much, and place the fermenter close to it to make it more consistent (probably aiming for 80 degrees for -any- yeast). But really this shouldn't be necessary we don't think. Thank you for watching, and please let us know how this goes for you!!!
For us, it varies for each variety, but normally: Lemonades and Ciders: 7-8% White Wines & Champagnes: 10-12% Red Wines: 14-16% The recipe video for the particular wine will tell what we specifically went for, and usually why. In this particular video, we were targeting around 9%, as we wanted to make sure that the vast majority of people that tried the recipe do get the carbonation fermentation started. It's likely to go ultra-dry depending on the temperature that it's fermented at, and with bread yeast, you don't want to count on it starting again for the carbonation at over 11%.
adding more yeast Was unnecessary and will make your brew taste like yeast and even increase salinity... The brew is already completely colonized... priming sugar is all you need
Baaaah.......that's not gonna matter, a little insurance yeast won't hurt. There's gonna be so much yeast to begin with you wouldn't be able to tell the difference...making sure you get a thorough fermentation is more important. This is no different to overpitching yeast in your beer wort.
Red Wine from Walmart ingredients is at ruclips.net/video/G63K2jAAcv0/видео.html
That worked well! What a GAS!
Pun or no pun on “GAS”? 😆
Glad it worked well!!
Just found your channel and this video in particular is appealing. The issue that I have is temperature control. My house temperature varies from 65-75 in normal days, trending colder in winter and warmer in summer by 5-10degrees. There is no area that is particularly stable or generally outside this temp range. This is the main thing stopping me from experimenting with any form of wine making. Any thoughts are appreciated.
You should be just fine at those temperatures! At 60 degrees, fermentation will be a little slower, and at 80 degrees, it will speed up, but knowing that we don't think you'll have issues.
Even the carbonation temp is close enough that you should be fine, just be aware that the time you have to leave it will increase at the cooler temps.
We typically ferment our white wines at 55 degrees, and our reds at 78 (using carboy heaters), but that's mainly just personal preference and also gives us predictability on the timeframe from start to finish.
If you want to have a little more control over the fermentation speed, you COULD try using a tiny little heater in a corner someplace where it won't effect the room temperature much, and place the fermenter close to it to make it more consistent (probably aiming for 80 degrees for -any- yeast). But really this shouldn't be necessary we don't think.
Thank you for watching, and please let us know how this goes for you!!!
many American sparkling wine/champagne bottles will take a standard beer bottle cap applied with a wing capper
Great tip!! This video avoided anything that can't come from Walmart, but that's very useful for those with a capper! :)
Thanks for watching!! :)
What's you preferred alcohol level for wines?
For us, it varies for each variety, but normally:
Lemonades and Ciders: 7-8%
White Wines & Champagnes: 10-12%
Red Wines: 14-16%
The recipe video for the particular wine will tell what we specifically went for, and usually why.
In this particular video, we were targeting around 9%, as we wanted to make sure that the vast majority of people that tried the recipe do get the carbonation fermentation started.
It's likely to go ultra-dry depending on the temperature that it's fermented at, and with bread yeast, you don't want to count on it starting again for the carbonation at over 11%.
adding more yeast Was unnecessary and will make your brew taste like yeast and even increase salinity... The brew is already completely colonized... priming sugar is all you need
Thanks for your opinion and thanks for watching! :)
Baaaah.......that's not gonna matter, a little insurance yeast won't hurt. There's gonna be so much yeast to begin with you wouldn't be able to tell the difference...making sure you get a thorough fermentation is more important. This is no different to overpitching yeast in your beer wort.