I gotta tell you, I had a rum wash that for some annoying reasons I could not get to for 6 months. I ferment in 50 gallon garbage cans that are lined with food grade plastic bags. I twisted the bags up under the lids and had to leave them, 6months later I expected some serious vinegar stink, but they were fine, in fact, they made some damn fine rum. I was worried the whole batch was ruined, but after watching your vids I kept my fingers crossed and wow. I would have dumped it without even checking if I hadn't seen your vids. You saved me a lot of money, thank you.
George you are somewhat like a old boss of mine ,a really good man and someone I admire and respect very much....he always says WORK SMART NOT HARD🤔😏 ,all your tips like leaving the spoon in and about distillery are very cool. I'm a bit dyslexic so the numbers go over my head a bit .I'm just useing a homemade pressure cooker still , Thanks 👍
George! In England you're likely to get an honorary PhD like the Great Fred Dibnah for your in-depth knowledge of your field. As someone who would know, you are eligible for such an award.🎓
What a useful friendly informative sharing and well informed nice guy. What more could you want. Follow this guy to succeed. Thank you. all of your Videos have really helped me.
Thanks, George. I am getting ready to make my first batch of Pinot Grigio with the FastFerment. I think you are great, and I feel much better about using the conical fermenter after watching your videos.
Made wine for 42 years and always start fermenting wine by primary fermr. with a cloth cover 7 days then in secondary ferm. Starting lets the yeast grows well first.
I have enjoyed watching your videos. I have been making wine in a conical fermenter and I have had a problem with bacteria growing on the surface of the wine. I was wondering if you have had the same trouble and if so, how did you prevent it. Thanks
I normally do a sugar wash for a neutral spirit. But this time I wanted to make a wine. I used two grape concentrates and 10lbs of sugar with about 5 gallons of water and 2 packs of Lalvin Bourgovin RC 212 yeast. I waited a week and tried it. It’s very sweet! But I did get a little buzz. Any suggestions??
George, speaking of acidity and tartness...Yesterday I started a gallon of a black cherry blend in which I used 2 quarts of pure black cherry juice from concentrate, 1 quart pure tart cherry juice, and topped up to 1 gal with Concord grape, 2 lbs of sugar, and I used 71b yeast. Fermenting nicely, and our hydrometer gave us a 13.9 reading! Fermenting nicely. Should I test the ph to see if I even need Acid blend, or is it to late? I’d like to bring the PA down from there. Maybe 2 pounds of sugar was too much for 1 gal?
This is my first wine experience, I have one or more problems. My first problem is I made my own concentrated juice (I have a lot of vines at home and I wanted to convert my rainsins into wine:). I did all my focus according to several videos. then I made my wine with my concentrate like people do in the videos. With my hydrometer was throwing at 0 on day one so I just started my fermentation process. I followed your instructions for the SAS to the letter and did not have any leaks. after 5 days I tested and always threw at zero my hydrometer even sinks in the bottom. We are on the 12th day. The color is good the texture is getting better and better BUT I'm still at zero on my hydrometer. I really don't know what to do anymore. So I have not yet transferred to my second glass tank. Can you help me in any way? I use google translate because I speak French. I may have made a mistake related to the translation. Your help would be greatly appreciated! add yeast? sugar ? what can I do to avoid losing my wine? and succeed in fermenting it for a good alcohol density, thank you
I just made my first wine must and I already screwed up. I got my vids mixed and thought I needed this to be pH 5.2, so I added baking soda until it was in that range. Dang it. But thanks George, if I ever get this right it'll be because of your vids!
George I have a 5 gal. stinless chines still, I added a 12'' x 2'' copper pipe on the pot & added 5 3/8'' tubes inside but they are only 8'' long left room for the copper mash , what do you think
If I never test the PH or the acid level what could go wrong? I kind of just want to not fool with knowing those. It seems like checking PH and then deciding to chang it could be a bigger foul up then leaving it alone.
George, just watching you making the wine from concentrate in the fermenter and insulated cover. You have two bottles filled with frozen water and hung it inside the cover. My question, does it overheat if you don’t add the bottles?
No. Those bottles are there to cool the fastferment down to the proper temp. It was about 96 degrees here when I did that video so the yeast would not have worked at that high temp. I had to make sure it maintained a cooler temp so it would ferment. The reverse is true for when it gets too cold. It is all about the ambient temperature.
Joe, Yes. This is only time consuming and not that hard at all. It really is not a fermentation at all so don't expect any additional alcohol from it. It is more of a conversion process than fermentation - it just has the name fermentation attached to it. George
@@TheJoeyboots: my two cents worth, it depends. For any fruit wine, I doubt it. For any lightly sweet German style white wine, no way. For any dry red wine it depends on how it tastes; if it seems tart, it might need a malolactic but if it tastes fruity and pleasant to you, maybe not. Some strains of malolactic bacteria strip more fruit flavor from the wine, so there's another factor. If you look around on the More Wine! website you'll find more info. Hope this helps. Remember; if you think it's good wine, then it's good wine, no matter what anyone else says. And, if it's cheap, it's even better. :)
if one finds, after incorporating parts A and B into solution, that not enough parts A and B were utilized together, can parts A and B be reintroduced to the solution with satisfactory results?
Hey george, you seem to be a great guy. You have a enthusiasm for learning and a happiness for discovery and a very humble way of teaching. I love your videos, have watched your moonshine making videos, yet I just wanted to make some though I don't drink it. Now I am watching your wine making videos because I do love wine. I drink dry red, and will order a fast fermenter and other supplies from you. Can I make one that is comparable to a dry cab from concentrate?
Possibilities are endless. You'll need to find the concentrate on your own for a good dry cab. I have not gone that far yet (I seem to get side tracked easily). Glad you like the channel. We'll keep at it as long as people feel the videos are helpful. George
The temperature may have been a little high causing this odor to appear. This should not affect your wine. I've had this issue several times before. George
Dang, I keep forgetting your in the States, I m in Calgary Canada and when watching the videos it’s easy to forget where you are! Lol my mistake. It’s winter now here and my basement is usually 18 Celsius Excuse me I forget that is in Fahrenheit . Adrian
Thank you for the vinegar thing. I have one with raisins in it. Will that make it turn into vinegar sooner? I will ... find someone.. In the neighborhood.... to distill it ;-)
Yes. when using acids I have learned that it is best to use them separately. The blend is all three, tartaric, citric and malic all together and most times all three are not needed. George
I do not understand why you are attaching an air lock in your PRIMARY fermentor. My 50 years of winemaking has thought me to allow air to get to the yeast so it can grow. In the SECONDARY fermentation you THEN attach the air lock.
You must love having bugs and bacteria in your wine. The air lock keeps the nasty stuff out, then you just aerate manually once or twice a day to minimize contamination leaving it open.
Thank you George it's fun to watch. Very educative. Catch you next time
I gotta tell you, I had a rum wash that for some annoying reasons I could not get to for 6 months. I ferment in 50 gallon garbage cans that are lined with food grade plastic bags. I twisted the bags up under the lids and had to leave them, 6months later I expected some serious vinegar stink, but they were fine, in fact, they made some damn fine rum. I was worried the whole batch was ruined, but after watching your vids I kept my fingers crossed and wow.
I would have dumped it without even checking if I hadn't seen your vids. You saved me a lot of money, thank you.
George you are somewhat like a old boss of mine ,a really good man and someone I admire and respect very much....he always says WORK SMART NOT HARD🤔😏 ,all your tips like leaving the spoon in and about distillery are very cool.
I'm a bit dyslexic so the numbers go over my head a bit .I'm just useing a homemade pressure cooker still , Thanks 👍
George! In England you're likely to get an honorary PhD like the Great Fred Dibnah for your in-depth knowledge of your field. As someone who would know, you are eligible for such an award.🎓
What a useful friendly informative sharing and well informed nice guy. What more could you want. Follow this guy to succeed. Thank you. all of your Videos have really helped me.
Thanks, George. I am getting ready to make my first batch of Pinot Grigio with the FastFerment. I think you are great, and I feel much better about using the conical fermenter after watching your videos.
Glad to hear that and happy to hear about your progress. Have fun.
George
Glad to hear that and happy to hear about your progress. Have fun.
George
George, you're actually friggin great. Thanks for all your advice!
Where is part 3? These are great and was hoping to see the end result.
Made wine for 42 years and always start fermenting wine by primary fermr. with a cloth cover 7 days then in secondary ferm. Starting lets the yeast grows well first.
I have enjoyed watching your videos. I have been making wine in a conical fermenter and I have had a problem with bacteria growing on the surface of the wine. I was wondering if you have had the same trouble and if so, how did you prevent it. Thanks
I normally do a sugar wash for a neutral spirit. But this time I wanted to make a wine. I used two grape concentrates and 10lbs of sugar with about 5 gallons of water and 2 packs of Lalvin Bourgovin RC 212 yeast. I waited a week and tried it. It’s very sweet! But I did get a little buzz. Any suggestions??
George, speaking of acidity and tartness...Yesterday I started a gallon of a black cherry blend in which I used 2 quarts of pure black cherry juice from concentrate, 1 quart pure tart cherry juice, and topped up to 1 gal with Concord grape, 2 lbs of sugar, and I used 71b yeast. Fermenting nicely, and our hydrometer gave us a 13.9 reading! Fermenting nicely. Should I test the ph to see if I even need Acid blend, or is it to late? I’d like to bring the PA down from there. Maybe 2 pounds of sugar was too much for 1 gal?
Leave it alone now unless you really want to mess with it.
Barley and Hops Brewing Thanks, will do!
Another great video, thanks for the info.
This is my first wine experience, I have one or more problems. My first problem is I made my own concentrated juice (I have a lot of vines at home and I wanted to convert my rainsins into wine:). I did all my focus according to several videos. then I made my wine with my concentrate like people do in the videos. With my hydrometer was throwing at 0 on day one so I just started my fermentation process. I followed your instructions for the SAS to the letter and did not have any leaks. after 5 days I tested and always threw at zero my hydrometer even sinks in the bottom. We are on the 12th day. The color is good the texture is getting better and better BUT I'm still at zero on my hydrometer. I really don't know what to do anymore. So I have not yet transferred to my second glass tank. Can you help me in any way? I use google translate because I speak French. I may have made a mistake related to the translation. Your help would be greatly appreciated! add yeast? sugar ? what can I do to avoid losing my wine? and succeed in fermenting it for a good alcohol density,
thank you
Sure wish he had completed this video set with the final parts of stabalizing clearing and such..
Great video buddy
At the 17:32 mark, can you list what your list is for what you're reading off for a visual. Thank you
Does the welch's juice even compare to the juices you get with the wine kits? Good wine or hooch?
Whip it good!,, lol,, was that a Devo reference?
Great vids george,, learned a lot from you,, thx for your time
I just made my first wine must and I already screwed up. I got my vids mixed and thought I needed this to be pH 5.2, so I added baking soda until it was in that range. Dang it. But thanks George, if I ever get this right it'll be because of your vids!
this man is brilliant :)
George I have a 5 gal. stinless chines still, I added a 12'' x 2'' copper pipe on the pot & added 5 3/8'' tubes inside but they are only 8'' long left room for the copper mash , what do you think
How is it running?
If I never test the PH or the acid level what could go wrong? I kind of just want to not fool with knowing those. It seems like checking PH and then deciding to chang it could be a bigger foul up then leaving it alone.
George, just watching you making the wine from concentrate in the fermenter and insulated cover.
You have two bottles filled with frozen water and hung it inside the cover.
My question, does it overheat if you don’t add the bottles?
No. Those bottles are there to cool the fastferment down to the proper temp. It was about 96 degrees here when I did that video so the yeast would not have worked at that high temp. I had to make sure it maintained a cooler temp so it would ferment. The reverse is true for when it gets too cold. It is all about the ambient temperature.
I was wondering what the ice bottles were for, makes sense now, not a problem here in Ireland
Hi great videos thank you. Have you ever done a maloactic fermentation? I have not tried this yet do you have a video on this?
Joe,
Yes. This is only time consuming and not that hard at all. It really is not a fermentation at all so don't expect any additional alcohol from it. It is more of a conversion process than fermentation - it just has the name fermentation attached to it.
George
Do you feel its worth it to do that?
@@TheJoeyboots: my two cents worth, it depends. For any fruit wine, I doubt it. For any lightly sweet German style white wine, no way. For any dry red wine it depends on how it tastes; if it seems tart, it might need a malolactic but if it tastes fruity and pleasant to you, maybe not. Some strains of malolactic bacteria strip more fruit flavor from the wine, so there's another factor. If you look around on the More Wine! website you'll find more info. Hope this helps.
Remember; if you think it's good wine, then it's good wine, no matter what anyone else says.
And, if it's cheap, it's even better. :)
Hi good video
if one finds, after incorporating parts A and B into solution, that not enough parts A and B were utilized together, can parts A and B be reintroduced to the solution with satisfactory results?
Absolutely. There is no degradation of your base from using Parts A,B again.
Did you have trouble with your Fast. Ferment Tux, George?
no
Hey george, you seem to be a great guy. You have a enthusiasm for learning and a happiness for discovery and a very humble way of teaching. I love your videos, have watched your moonshine making videos, yet I just wanted to make some though I don't drink it. Now I am watching your wine making videos because I do love wine. I drink dry red, and will order a fast fermenter and other supplies from you. Can I make one that is comparable to a dry cab from concentrate?
Possibilities are endless. You'll need to find the concentrate on your own for a good dry cab. I have not gone that far yet (I seem to get side tracked easily).
Glad you like the channel. We'll keep at it as long as people feel the videos are helpful.
George
George please wear gloves when playing with sodium hydroxide you're going to melt your finger
I’m making mulberry wine from our own picking, I’m getting the sulfur smell out of 5 gallons and I have another one that does not.. what do I do
The temperature may have been a little high causing this odor to appear. This should not affect your wine.
I've had this issue several times before.
George
Dang, I keep forgetting your in the States, I m in Calgary Canada and when watching the videos it’s easy to forget where you are!
Lol my mistake. It’s winter now here and my basement is usually 18 Celsius
Excuse me I forget that is in Fahrenheit .
Adrian
No worries mate. Oh, wait , that's Australian. Dang I get mixed up too.
George
After using turbo clear do you need to let it stand for 14 days like the pino.
Turbo clear will clear it in about 48 hours.
So it will be ready to bottle after it 48. Does it need to stay bottled before drinking.
Totally up to you.
Totally up to you.
Thank you for the vinegar thing. I have one with raisins in it. Will that make it turn into vinegar sooner? I will ... find someone.. In the neighborhood.... to distill it ;-)
No.
Where do I find the 1122 yeast ?
It is EC 1118 that I believe you are referring to. Amazon has it
@@BarleyandHopsBrewing Thanks G
Great stuff!!!
You were in the ball park with Ph and acidity. So no additions of acid blend Correct?
Yes. when using acids I have learned that it is best to use them separately. The blend is all three, tartaric, citric and malic all together and most times all three are not needed.
George
I just finished a red it started at ten eight two :-) finished at 1000 just need it to clear - Patience! - ATB
Awesome. Patience will pay off.
George
I do not understand why you are attaching an air lock in your PRIMARY fermentor. My 50 years of winemaking has thought me to allow air to get to the yeast so it can grow. In the SECONDARY fermentation you THEN attach the air lock.
You must love having bugs and bacteria in your wine. The air lock keeps the nasty stuff out, then you just aerate manually once or twice a day to minimize contamination leaving it open.