George, I see this a old video but want to say that this one really hit home on the alcohol and when to stop. Really ties in the front end specific gravity reading to the final product. I have watched many vids on distilling that you have made and somehow the wine making helped to solidify process in my mind. Thank you so much.
Hi George,I have been producing 13% Abv using juice concentrates since 1973! Its nice to watch you explain what I have tried and tested over the years...I always sweeten to taste on the final product. The wife and friends love. Thanks for sharing your vast experience. it's a vital part of the whole process,Dave
You do a very good job explaining the possible troubleshooting issues, as well as discussing the effects a lower SG has on the sweetness/dryness of the wine. Id like to see some video of the ball extraction as well as the finished products on these wines, also perhaps the data and later actual final SG measurements and the percent errors relative to the expected ABV. Cheers.
Hi George, I sure wish I started to watch your videos before I ordered the Cooper's DIY Lager Kit. I am now stuck with the Cooper's fermentor but due to your enthusiasm I am loving the idea of having a Fast Fermentor. Damn, timing is everything
I've been watching your videos for a long time and my only complaint is that I always want to buy the products you use in your videos. Keep up the great work. :)
Hey George , we love your videos! New to wine making and we always find so much information on your channel. Me and my partner are vegan and so we've been using bentonite as a clarifying agent. Heard lots of other products and also combinations that work well together. Would love to see a video on other options of wine clarifying , hot to use and how they impact the end product!
Wines are vegan by nature. The clarifying agent used is what makes them non-vegan. Bentonite is also vegan so you are okay. Most other chemical additives are animal based or extracts from shell fish so you should avoid those. Irish Moss is also a good, vegan, clarifier. It is used primarily in beer clarification but can work in wine. It is in the beer community because it works best at higher temperatures but can be used at lower temperatures with good results. Irish Moss is plant based.
That looks AWESOME!! Love your videos with the amount of information and ideas you have. Back sweetening is what I have been looking for and will do it on my next one. Want that high % but want it sweet too. Thanks George
+John Drouault Consider back sweetening with the concentrate. Add a half can, taste, then continue to add until you get the sweetness you are looking for. it helps bring out more of the fruit flavor than just adding more sugar. I made an apple wine then back sweetened with both the apple concentrate and cranberry. The combination was a hit!
Nice videos as ever. I suggest two paranoid improvements: a) sanitize the pipette as well before plunging it into the wort; b) the spigot is going to create a risk also during bottling. It was put in contact with wort for the the tests during the fermentation. The residues can be infected and, during bottling, all the wort will pass through the infected spigot. My suggestion is, after each sample, to turn the closed spigot upward, fill it with clean water (letting it overspill a bit), then turning it downward to discharge the water, then turning it upward again, filling it with sanitizing solution, and covering it with food pellicle (lest the solution evaporates). This should keep the spigot fairly clean and safe to be used to sample the wort with the refractometre as many times as one wants. Also the refractometre should be used with solar light. Artificial light might give incorrect readings. (digital refractometers do not suffer from this, but are more expensive).
Very good. Thanks a bunch. Your comments are valuable and I will try to add them in on the next one. You obviously know quite a bit about this process and this is a perfect place to share with others. Cheers George
Hey George, I wanted to ask you. I think in one of your vids you mentioned this? When making a wine from a juice concentrate (lime) Was there any ingredients that the yeast will not grow in? I add yeast nutrients, yeast booster but the hydrometer hasn’t changed really since April 1. Added sugar to bring OG to 1.00 Got not bubble activity? Adrian from snowy Canada
So my original gravity reading for my berry wine was 1.114 that implys a little too much sugar if im correct? The yeast is doing its thing in there though as i can hear it fizzing about but what do you think the out come will be?
How can one get a complete conical and, all of its accessiries gadgets to start their home breeing also the corn sugars you talk about. About how much will it all cost???
Do you have to use a wine yeast, will dady or even turbo yeast work in wines, seems like to do more than one type of fermentation (wine, beer, whiskey) you have to have many different yeast, why is there not a one kind works for all??
I am wanting to make this wine... What is the next step after the wine has fermented... I have not started yet i just want to get all the supplies needed. Sence i have tonorder the acid blend
Hi friend What should we do to get a crystal clear sparkling wine 🍷 would you recommend adding egg white, bentonite or gelatin for clarifying it? Please suggest and tell me the price of fast fermenter could you ship it to India 🇮🇳 too?
George, have you ever made an apple wine from apple cider? I'm thinking 5 gal of apple cider, corn sugar, and a yeast. Would this work and will it also need any additives?
George, Great video. I have taught Basic electrical in a technical college and you have described the operation of the PID very well. I think you missed your calling! I have a question. When using regular table sugar are the measurements the same as corn sugar? If the ratio of fermentable sugar in table sugar is different than corn sugar should the recipe change? Or does it really matter? I'm assuming the alcohol content will just be a little lowerand the wine will be a little sweeter when using table sugar? Thank you again for the great videos. Keep up the good work.
+Rusty Zindash Yes there is a slight difference by so slight that it doesn't really matter. Very good insight on your part.Thanks for the compliment and we'll keep trying to unravel the science a little more each time. George
Hi George, Thanks for video. But I have a problem with fermentation of my wine, it stopped at 1.040 and not proceed further. Original gravity was 1.100. I just used different yeast, instead of EC-1118 I used Lalvin 71B-1122. Can be it reason of stopping fermentation? Thanks.
There are lots of variables when it comes to stuck yeasts. Your Ph might be off, your temperatures might be off, there may have been preservatives in your must, etc. you really need to give more details. Lalvin 71b-1122 has a tolerance up to 14% so it’s probably not the cause. Send me an email with your recipe and more detailed description of your process and I’ll see if I can help out. barleynhopsbrewing@gmails.com
I made wine from a kit.. The starting gravity was 1.092, i followed instructions and when finished the gravity was 0.996. I figured that ABV was 12.6. But when i tested alcohol proof it read 0. Should there be some alcohol proof reading?
A proof and trale hydrometer (alcoholometer) does not measure ABV in wine or beer. The scale is way off as it starts at the gravity of water and goes down as opposed to a regular hydrometer which starts at the gravity of water and goes up. Now, if you were using a regular hydrometer and it appears that you were if you had an initial reading of 1.092. This indicates that there was quite a bit of fermentable sugars in your wine before adding yeast. As the yeast eat the sugar the gravity slowly goes down. With a final gravity of 0.996 the yeast have eaten everything and now your mixture has a gravity that is less than the gravity of water. That is perfect and shows that everything happened as planned. The only way to check the alcohol content is by doing the math (original gravity minus final gravity X 131 equals ABV) use a vinometer , or have access to a lab. Sounds like you got it all right
+RedGhost1990 There are several methods for aging. You would have to get in touch with the vineyards to see how they age their products. Sorry but there is not one clear concise answer for this question. George
Now, that drilling was not a very inspired move. It will be in the way every time you will have to take the fermenter out of that support. You should have made that tap hole above the frame circle. :)
Nutrient is not an absolute must use product. I should have explained a little more about it but skipped over it. The juice concentrate does have sufficient nutrients that adding more was not required although it would not hurt to do so. I just chose to not do so for this batch. George
Any recipes on how to make hard limonade? The sugar content is different from each concentrate is it due to the type of fruit? how to calculate it? Thanks. Thanks
Nick, I have had a long standing rule (we do not drink on videos). In my opinion drinking on the video detracts from the purpose of the videos they become just backyard "hey look at me drinking videos". I do sample everything we make and normally comment on them but I never drink on camera. May be a quirk I have but it has served us well. Besides, sampling on video cannot transmit flavor or aroma to our community like practical application does; kind of like the mystery of the science. Hope you understand. George
George, I see this a old video but want to say that this one really hit home on the alcohol and when to stop.
Really ties in the front end specific gravity reading to the final product.
I have watched many vids on distilling that you have made and somehow the wine making helped to solidify process in my mind.
Thank you so much.
Hi George,I have been producing 13% Abv using juice concentrates since 1973! Its nice to watch you explain what I have tried and tested over the years...I always sweeten to taste on the final product. The wife and friends love. Thanks for sharing your vast experience. it's a vital part of the whole process,Dave
I learned so much from this solo video it self. Thank you 😅
This is the first time I have seen ANY of your videos.
I subscribed @ 1:07 !!
I can already tell that this IS a GREAT CHANNEL!
THANKS FOR THE INFO!
Another great vid. After 35 years doing this, i can say u got good chops
You are a very good speaker.
Great video, You are a plethora of information... Keep up the good work, and as always looking forward to the next video.. Thank you..
You do a very good job explaining the possible troubleshooting issues, as well as discussing the effects a lower SG has on the sweetness/dryness of the wine. Id like to see some video of the ball extraction as well as the finished products on these wines, also perhaps the data and later actual final SG measurements and the percent errors relative to the expected ABV. Cheers.
Hi George, I sure wish I started to watch your videos before I ordered the Cooper's DIY Lager Kit. I am now stuck with the Cooper's fermentor but due to your enthusiasm I am loving the idea of having a Fast Fermentor. Damn, timing is everything
Sure is
I've been watching your videos for a long time and my only complaint is that I always want to buy the products you use in your videos. Keep up the great work. :)
Hey George , we love your videos! New to wine making and we always find so much information on your channel. Me and my partner are vegan and so we've been using bentonite as a clarifying agent. Heard lots of other products and also combinations that work well together. Would love to see a video on other options of wine clarifying , hot to use and how they impact the end product!
Wines are vegan by nature. The clarifying agent used is what makes them non-vegan. Bentonite is also vegan so you are okay. Most other chemical additives are animal based or extracts from shell fish so you should avoid those. Irish Moss is also a good, vegan, clarifier. It is used primarily in beer clarification but can work in wine. It is in the beer community because it works best at higher temperatures but can be used at lower temperatures with good results. Irish Moss is plant based.
watched several videos, your energy and enthusiasm never ends, keep going George :)
Thanks. We truly enjoy what we do.
George
Nice vid, i started using the Fastferment this wine year, and i might buy another next year. it is a great product.
That looks AWESOME!! Love your videos with the amount of information and ideas you have. Back sweetening is what I have been looking for and will do it on my next one. Want that high % but want it sweet too. Thanks George
+John Drouault Consider back sweetening with the concentrate. Add a half can, taste, then continue to add until you get the sweetness you are looking for. it helps bring out more of the fruit flavor than just adding more sugar. I made an apple wine then back sweetened with both the apple concentrate and cranberry. The combination was a hit!
Do you have a recipe for banana, pineapple or colada wine?? Yum Yum!!
Nice videos as ever. I suggest two paranoid improvements: a) sanitize the pipette as well before plunging it into the wort; b) the spigot is going to create a risk also during bottling. It was put in contact with wort for the the tests during the fermentation. The residues can be infected and, during bottling, all the wort will pass through the infected spigot. My suggestion is, after each sample, to turn the closed spigot upward, fill it with clean water (letting it overspill a bit), then turning it downward to discharge the water, then turning it upward again, filling it with sanitizing solution, and covering it with food pellicle (lest the solution evaporates). This should keep the spigot fairly clean and safe to be used to sample the wort with the refractometre as many times as one wants. Also the refractometre should be used with solar light. Artificial light might give incorrect readings. (digital refractometers do not suffer from this, but are more expensive).
Very good. Thanks a bunch. Your comments are valuable and I will try to add them in on the next one.
You obviously know quite a bit about this process and this is a perfect place to share with others.
Cheers
George
Hey George, I wanted to ask you.
I think in one of your vids you mentioned this?
When making a wine from a juice concentrate (lime)
Was there any ingredients that the yeast will not grow in?
I add yeast nutrients, yeast booster but the hydrometer hasn’t changed really since
April 1. Added sugar to bring OG to 1.00
Got not bubble activity?
Adrian from snowy Canada
I wonder what this guy looked like as a 20 year old? he seems chill as fuck.
So my original gravity reading for my berry wine was 1.114 that implys a little too much sugar if im correct? The yeast is doing its thing in there though as i can hear it fizzing about but what do you think the out come will be?
Hey george is corn starch and corn sugar the samething?
How can one get a complete conical and, all of its accessiries gadgets to start their home breeing also the corn sugars you talk about. About how much will it all cost???
I used to love Old Orchard Apple/Cherry but can’t get it for the past few years.
your awesome! very imformative with everything, and the way you talk and conduct yourself
Thanks so much.
George
Do you have to use a wine yeast, will dady or even turbo yeast work in wines, seems like to do more than one type of fermentation (wine, beer, whiskey) you have to have many different yeast, why is there not a one kind works for all??
Hello! We are new to winemaking. How do you know if you should add the acid blend when making wine from concentrate? Thank you in advance!
The fast fermenter lookalike fun. But I don’t brew big batches due to two injuries to my left hand. So my batches are only 1 gallon batches now.
would making one quart batches be a good way of experimenting with yeasts and different sugars ?
Great video!
Love Using Old Orchard frozen concentrates. Be sure to sign up on their web site for money saving coupons.
I am wanting to make this wine... What is the next step after the wine has fermented... I have not started yet i just want to get all the supplies needed. Sence i have tonorder the acid blend
Hi friend What should we do to get a crystal clear sparkling wine 🍷 would you recommend adding egg white, bentonite or gelatin for clarifying it? Please suggest and tell me the price of fast fermenter could you ship it to India 🇮🇳 too?
Hey Grorge, do you ever bulk age your wine after clarifying and before bottleing?
Not really. I have barrel aged some but that is not as bulk as I am guessing you are talking about.
Nice Video. How do you keep it warm. Thanks.
There are many ways but here in Texas during most of the year room temperature seems to do just fine.
@@BarleyandHopsBrewing Thank you it's just that it's 9-10c here in the UK at the moment.
WOW! that is cold,
George
George, have you ever made an apple wine from apple cider? I'm thinking 5 gal of apple cider, corn sugar, and a yeast. Would this work and will it also need any additives?
George, Great video. I have taught Basic electrical in a technical college and you have described the operation of the PID very well. I think you missed your calling! I have a question. When using regular table sugar are the measurements the same as corn sugar? If the ratio of fermentable sugar in table sugar is different than corn sugar should the recipe change? Or does it really matter? I'm assuming the alcohol content will just be a little lowerand the wine will be a little sweeter when using table sugar? Thank you again for the great videos. Keep up the good work.
+Rusty Zindash Yes there is a slight difference by so slight that it doesn't really matter. Very good insight on your part.Thanks for the compliment and we'll keep trying to unravel the science a little more each time.
George
Hi George, Thanks for video. But I have a problem with fermentation of my wine, it stopped at 1.040 and not proceed further. Original gravity was 1.100. I just used different yeast, instead of EC-1118 I used Lalvin 71B-1122. Can be it reason of stopping fermentation? Thanks.
There are lots of variables when it comes to stuck yeasts. Your Ph might be off, your temperatures might be off, there may have been preservatives in your must, etc. you really need to give more details. Lalvin 71b-1122 has a tolerance up to 14% so it’s probably not the cause. Send me an email with your recipe and more detailed description of your process and I’ll see if I can help out. barleynhopsbrewing@gmails.com
Do you use the Chromatography paper system? Have you ever covered this acid testing?
Excellent
oh,oh Acid-Blend,,I missed that the first time WOW??
Nice video! did you taste it yet?
+ruggend Turned out very nice.
George
Could you make this a sparkling sweet wine?
Sure. Stop it early and skip de-gassing.
I made wine from a kit.. The starting gravity was 1.092, i followed instructions and when finished the gravity was 0.996. I figured that ABV was 12.6. But when i tested alcohol proof it read 0. Should there be some alcohol proof reading?
A proof and trale hydrometer (alcoholometer) does not measure ABV in wine or beer. The scale is way off as it starts at the gravity of water and goes down as opposed to a regular hydrometer which starts at the gravity of water and goes up.
Now, if you were using a regular hydrometer and it appears that you were if you had an initial reading of 1.092. This indicates that there was quite a bit of fermentable sugars in your wine before adding yeast. As the yeast eat the sugar the gravity slowly goes down. With a final gravity of 0.996 the yeast have eaten everything and now your mixture has a gravity that is less than the gravity of water. That is perfect and shows that everything happened as planned. The only way to check the alcohol content is by doing the math (original gravity minus final gravity X 131 equals ABV) use a vinometer , or have access to a lab.
Sounds like you got it all right
Barley and Hops Brewing LLC. Thank you for your help. I was worried that i did something wrong. How long after bottling should be best to drink?
No need to wait. If you like the wine you can drink it at any time.
Hi George, I’m de-gassing my wine now.
I was wondering, when de-gassing can a person over
de-gass
No. Don't think that over de-gassing is possible. The result of gassed wine is a little spritz in it and de-gassed wine has no spritz at all.
but if I put in 1092 - 42,666 = 1049.3333 { ? } is this where I need to be??
Could you distill this and get anything?
You could
How do Vinyards age the wine?
+RedGhost1990 There are several methods for aging. You would have to get in touch with the vineyards to see how they age their products. Sorry but there is not one clear concise answer for this question.
George
thank you for your paddles
Anytime
Do you provide the recipe?
This recipe is a kit and is available on amazon.
16:26 drumroll please ! go george go !
Now, that drilling was not a very inspired move. It will be in the way every time you will have to take the fermenter out of that support. You should have made that tap hole above the frame circle. :)
Great point!
noticed you didn't use yeast nutrient with this concentrate... but did with another video... why?
Nutrient is not an absolute must use product. I should have explained a little more about it but skipped over it. The juice concentrate does have sufficient nutrients that adding more was not required although it would not hurt to do so. I just chose to not do so for this batch.
George
Any recipes on how to make hard limonade? The sugar content is different from each concentrate is it due to the type of fruit? how to calculate it?
Thanks.
Thanks
I would really like to see follow up videos where you sample the stuff you've made.
Nick,
I have had a long standing rule (we do not drink on videos). In my opinion drinking on the video detracts from the purpose of the videos they become just backyard "hey look at me drinking videos". I do sample everything we make and normally comment on them but I never drink on camera. May be a quirk I have but it has served us well.
Besides, sampling on video cannot transmit flavor or aroma to our community like practical application does; kind of like the mystery of the science.
Hope you understand.
George
1.49? my calk reads 149.33333 [ what is going on in my screen??? ]
Lost in the woods??? you had 1.092 SG.- 42.6=149.4,,,But where did the 0 go to ? you used 192. not 1.092 there for lost in the woods ??
Okay. Anyone can make a mistake. Slip of the tongue
@@BarleyandHopsBrewing :) 0kG