Make your own fruit wine with our Fresh Harvest 1-Gallon Fruit Wine Making Kit and take full advantage of late summer fruit and berry harvest -- or year round from fruit puree! Buy the kit: bit.ly/2Usxcq6
We really appreciate that. Of course, it's a topic that could literally be a class or a series of videos all its own, but we tried to keep it concise and clear here for any level of experience. Cheers!
Larry did an excellent job outlining the process for using the wine making kit. Also nice humor added so the video wasn’t so dry! (No pun intended) Cant wait to get started making my wine!
You forgot to mention how much sugar you used whilst making from puree. Same when you made from frozen fruit. Knowing amount of sugar to achieve 1.092 og is easier than adding small amounts of sugar and taking numerous hydrometer tests. Thx Thom
I really enjoyed watching your video but I still have questions because you went over frozen and pureed fruits but what about fresh fruits like pineapple and pears, do I blend them then pour juice into the fermentation bag? Or should I blend the fruit and save the pineapple skins and put them in the fermentation bag as well to get all the flavor?
There are a few ways to go about this. We generally recommend dicing and freezing fresh fruit before you use it for winemaking because this helps the cell walls break down when it thaws to get more essence of the fruit into your wine. That being said, you can use fresh fruit, but like you mentioned I would at least break it up really good or make a puree out of them and then pour that into the bag. Personally I wouldn't suggest using the skin of a tougher fruit like pineapple; instead cut the rind away from the meat of the fruit and use the meat instead.
Quick question: do i let everything sit for 24 hours after putting in the campden tablet? Then after the 24 hours add the yeast? im confused by this step.
Each yeast packet that came with the kit is for a 5-gallon batch, but on the video, the entire packet was dumped in the 1-gallon batch. Should the yeast be pre-measured, does it matter? Would the amount of yeast used affect the final product?
We tried to make this an easy plug-and-play process. Theoretically, you could calculate exactly how much yeast cell count you need and pitch less yeast for a small batch. But, pitching more (over-pitching) really isn't as big a deal as pitching too little (under-pitching) in the grand scheme on things because that just means there is plenty of healthy yeast ready to go to work. Underpitching yeast could lead to stressed, overworked yeast, which can result in rough off-flavors in the wine (beer, cider, etc.)
Hello, thanks for this video. I have a question: When the fermentation process is finished And get the final drink Can we consume it? Does it contain methanol? Could it be Sam?
Just curious, but do you also sterilise the frozen fruit packs ? as well as the lid of the fruit puree ? I have noticed many videos on RUclips never mention this, if you have ever been in the warehouse of a Supermarket and seen the crap that gets sprayed about as well as how many rats and Mice as well as Cockroaches and other pests, even though they do follow the pest control required for a Warehouse it's not as strict as it is for the aisles of the supermarket, let alone all the people coughing and touching said items before you buy it. If you were to do a swab and look under a microscope you would die of fright at what is on the products.
If your wine is sweet and has alcohol (obvious by the smell and taste) why would it not have legs? The wine taste good and looks good but no legs. I did not take any gravity readings on this wine as I didn't have a hydrometer when this started and I bottled it today. What would be your educated guess?
you may have remaining unfermented sugars (excess sweetness) reducing the Gibbs-Marangoni Effect (legs)......gravity readings are important to ensure full fermentation, but at the same time, if it tastes and looks good who cares?
Make your own fruit wine with our Fresh Harvest 1-Gallon Fruit Wine Making Kit and take full advantage of late summer fruit and berry harvest -- or year round from fruit puree! Buy the kit: bit.ly/2Usxcq6
I’ve seen hundreds of videos and honestly yours has been the best one I’ve seen. It’s very well detailed and very well organized thank you
We really appreciate that. Of course, it's a topic that could literally be a class or a series of videos all its own, but we tried to keep it concise and clear here for any level of experience. Cheers!
Larry did an excellent job outlining the process for using the wine making kit. Also nice humor added so the video wasn’t so dry! (No pun intended) Cant wait to get started making my wine!
Thanks so much! We'll let him know you appreciated it. It was a fun day having Larry back at NB World HQ. His wines were divine.
This man is like the Bob Ross of fruit wine.
Hilarious. And true.
VERY GOOD Content - just amazing - Thankyou ... I may be a IT Consultant but your MORE than a Wine Making Consultant - BUT I WILL TRY :-)
❤ thank you for the video sir
Very nice sharing uncle
Great info! Thanks!
You forgot to mention how much sugar you used whilst making from puree. Same when you made from frozen fruit. Knowing amount of sugar to achieve 1.092 og is easier than adding small amounts of sugar and taking numerous hydrometer tests. Thx Thom
You're right, and sorry we sort of blew right past that part. That is also usually spelled out in most recipes you'll find and follow.
@@NorthernBrewerTV where can I get his raspberry wine recipe?
I really enjoyed watching your video but I still have questions because you went over frozen and pureed fruits but what about fresh fruits like pineapple and pears, do I blend them then pour juice into the fermentation bag? Or should I blend the fruit and save the pineapple skins and put them in the fermentation bag as well to get all the flavor?
There are a few ways to go about this. We generally recommend dicing and freezing fresh fruit before you use it for winemaking because this helps the cell walls break down when it thaws to get more essence of the fruit into your wine. That being said, you can use fresh fruit, but like you mentioned I would at least break it up really good or make a puree out of them and then pour that into the bag. Personally I wouldn't suggest using the skin of a tougher fruit like pineapple; instead cut the rind away from the meat of the fruit and use the meat instead.
How do i get that spring tip tube for filling bottles , i didnt see it sold alone in store. Great video thanks!
Here ya go! www.northernbrewer.com/products/spring-tip-bottle-filler-1
@@NorthernBrewerTV thanks but boy that shipping cost a killer
For a red wine with a target of 15% abv , do I want my OG to be between 1.085 and 1.095?
Quick question: do i let everything sit for 24 hours after putting in the campden tablet? Then after the 24 hours add the yeast? im confused by this step.
Each yeast packet that came with the kit is for a 5-gallon batch, but on the video, the entire packet was dumped in the 1-gallon batch. Should the yeast be pre-measured, does it matter? Would the amount of yeast used affect the final product?
We tried to make this an easy plug-and-play process. Theoretically, you could calculate exactly how much yeast cell count you need and pitch less yeast for a small batch. But, pitching more (over-pitching) really isn't as big a deal as pitching too little (under-pitching) in the grand scheme on things because that just means there is plenty of healthy yeast ready to go to work. Underpitching yeast could lead to stressed, overworked yeast, which can result in rough off-flavors in the wine (beer, cider, etc.)
Wanting to make wine from your kit. Thought all wine after processed is considered gluten free for someone is celiac?
You freeze the fruits to break the cells, can you blend and boil to break the fruits cells?
does the recipe book have a guide for mangoes?
While it covers almost every fruit and berry I can think of, unfortunately it doesn't include one for mango for some reason. Sorry!
Hello, thanks for this video. I have a question: When the fermentation process is finished And get the final drink Can we consume it? Does it contain methanol? Could it be Sam?
The fruit wine will contain alcohol (or some level of ethanol), but should not contain methanol.
Followed step-by-step and my homegrown persimmon wine came out EXCELLENT! 🤌🏽
metal spoon in plastic bucket makes me cry but thank you for the informative video!
At the 22:03 mark he talks about 1.04 for the fermentation process, it's time to Rack the wine. What is he referring to 1.04?? Specific Gravity??
Just curious, but do you also sterilise the frozen fruit packs ? as well as the lid of the fruit puree ?
I have noticed many videos on RUclips never mention this, if you have ever been in the warehouse of a Supermarket and seen the crap that gets sprayed about as well as how many rats and Mice as well as Cockroaches and other pests, even though they do follow the pest control required for a Warehouse it's not as strict as it is for the aisles of the supermarket, let alone all the people coughing and touching said items before you buy it.
If you were to do a swab and look under a microscope you would die of fright at what is on the products.
Can a person use a steamer to reduce fruit to get juice? Is this a good way to do this or not?
Indeed. I have a friend who uses a steamer all the time. He makes an lovely rhubarb mead using that technique.
Larry do you deGas? Thx, Thom
👏
👍👍🥂🥂
stirring a plastic bucket with a metal spoon is asking for trouble. metal scratches plastic and scratches are hard to fully sanitize in future brews.
If your wine is sweet and has alcohol (obvious by the smell and taste) why would it not have legs? The wine taste good and looks good but no legs. I did not take any gravity readings on this wine as I didn't have a hydrometer when this started and I bottled it today. What would be your educated guess?
you may have remaining unfermented sugars (excess sweetness) reducing the Gibbs-Marangoni Effect (legs)......gravity readings are important to ensure full fermentation, but at the same time, if it tastes and looks good who cares?
I thought that you had to stir the must every day for the first 5 - 7 days?
Really frustrated my racking tools won’t siphon .
Can you elaborate so that we might be able to better help?
The standard siphon that comes with the kit is extremely difficult to use. I ended up purchasing a auto siphon from you all.
Seems like all of that water would dilute the flavor.
Receta