My wife's always looking over my shoulder asking me "whats so funny?" About the fifth time of me saying "just some hillbillies making alcohol outa anything they can find", she started watching too... you're great man! Keep it coming- by far my favorite channel on youtube!
Siphon that clear liquid out and leave all the dead yeast and trub in the jug. It has to settle out. Distill that stuff and add it to some grape jelly wine over ice.
Concentrated Welch's grape juice is what I use to make wine and is delicious. I believe it was one can of concentrate to two parts water will make 10-12 percent alcohol. Very good and if you are at the lake it can be made and ready to drink in 24-48 hours if set in the sun
I am cool with the chocolate, but never gonna do a coffee lol i hate coffee. I have thought a lot about doing a chocolate wine or a hot co co flavored wine. You got some good ideas bro.
@@philbillymoonshine7356 same here, chocolate intrigues me but coffee is disgusting. That "cup of joe" most people are addicted to is one bad habit I just never picked up.
@@philbillymoonshine7356 cocoa beans are fermented before being dried and processed, so I'd imagine some plain cocoa or cacao nibs could work quite well with a sugar wash for a cocoa liqueur. I'd steer clear of hot chocolate powder for the milk additives as I can imagine they'd go a little funky
If ya do do a cocoa nib wine back sweetening it with lactose to get that creamy milky taste it's bloody lovley and toast your nibs to a medium toast makes it extra chocolaty
I thought about making some beer but i would have to do some research on the amount of milligrams you would add because it would be really easy to over due it lol.
No i have not tried that, it is a good idea but that peanut butter wine tuned out pretty good. My sister would take a glass and put jelly around the rim and drink the peanut butter wine like that she loved it. Big Eazy is the only person that did not like it lol.
Did this get any better after sitting a while? One guy saying "it's not that bad" and the other fella saying "it tastes like a peanut's asshole" is not real encouraging LOL. I also wonder if the oil separated out at any point. Or if it just stayed in the wine and gave you the runs? Well I guess I'll just have to try it myself and find out. That's kind of the point anyway, and I appreciate y'all trying all the weird ideas most people are afaid of.
I got a gallon of jelly wine going right now I'm finding if you boil the jelly real good do you preservatives disappear into the atmosphere takes longer to start fermenting but will ferment out real good
Could you use that in a still to infuse the peanut butter flavor? Or would the oils from the peanut effect the copper to create something dangerous… Will peanut oil create something dangerous mixed with copper?
Excellent idea Phil! I've been considering (and plagued by) JARS of leftover sweet pickle juice by my mother-in-law. She never throws them away.. Is it possible??
You would probably have to use pickling spice minus all the salt. You could add the salt after fermentation, a little bit of salt is good for fermentation but the amount in pickling is super high. Definitely could not use pickle juice because of the vinegar i would think.
What the hell is "leftover pickle juice"? We usually run out of the juice before we run out of pickles. A shot of that brine is the best thing for preventing or curing muscle cramps. If you have extra just take all that brine and make more pickles. Or pickled eggs. Anyhow, no, you cannot turn vinegar back into alcohol. It starts out as alcohol and then a different bacteria turns it into acetic acid. That's what happens when you let oxygen get to a nearly finished wine and it goes sour. Once it's vinegar, forget it, it's WAY too acidic and it will kill any wine yeast you put to it. Incidentally, if you screw up a gallon of strawberry wine by letting air get to it, you end up with strawberry vinegar that's really good for salad dressings and whatnot. I learned that one by accident but it works.
@@dogslobbergardens6606 That was a while back I said something about the "leftover" pickle juice.. We're certainly aware of the many medicinal properties of dill/garlic/liquor'd hot-chili juice. I was inquiring about the sweet pickle juice. Nobody here but old ladies like that shit.. oh, and ants. Ants like overly super sweet, sticky, syrupy pickle muck.. I've been freezing it in ice trays with little gherkins for death drops into hot ghost pepper vodka!
@@jimjohnson9200 I never thought of that ice cubes idea, that sounds awesome :) I have some Carolina Reapers I grew myself ready to pick. Maybe I will make a spicy vodka with them. I'm honestly afraid to just eat one LOL.
@@dogslobbergardens6606 Rona lockdowns and lots of recycling time and herb tinctures help expand the floggin noggin, so we've not only been super focused on prepping for SHTF or AHBL but utilizing every single thing.
love the videos you do, what yeast did you use? I make mead and have always wanted to try banana wine. Also how long did you keep the banana slush in to ferment?
@@philbillymoonshine7356 I use EC-1118 for almost everything. As you said in another video, that stuff is strong. If EC-1118 won't ferment it, it probably can't be fermented. Also, it's not so picky about the temperature being just right as most wine yeast is. If you use a little yeast nutrient with it you can make 18% ABV without spending 7-12 dollars on a packet of Turbo yeast. Turbo yeast is just a good strong distiller's yeast with nutrients and a foam-reducer added to it... apparently you can get all the way up to 23% ABV if you really want to, but I can't distill anyway so I never really found that necessary. 15-18 percent wine will get you *plenty* drunk in short order.
@@chezleymcdonald2481 when you drink banana wine you have to sing the words "Banana Wine, doot do do doot do" to the tune of "Mananana" that old goofy song on Sesame Street. It's the law.
The point of this is to be easy and not have to wash a bunch of dishes with star sans before making wine. Using this method i have never had a wine sour, or have an off flavor.
Well, Good Saturday Evening To Ya there PhilBilly from way across the pond I've watched this video 4. times not because I'm lacking the technical expertise- but because your so F-kin funny with it all. Well got all my stuff as you said and gonna make this Tomorrow. to your explicit method- "Shake the shit out of it"- and "avoid the nasty shit" when it's fermented. I've made wine outtta all sorts of stuff never considered peanut butter until you brought it to My RUclips Door and for that I Thankyou Sir. Cheers Barndog.
@@bigeaze5711 Hey there, seems to be going well. I had to wait a few days for a fermenter to free up. so Wednesday the 14th is the 2 wk. mark so I'll take a reading the OG was 1058- so we'll see then - I'll keep ya posted. Cheers Barndog.
Well PhilBilly and Big Eaze, you gone and got me all buttered up , so I took half a litre off and me and the Jemski are having a sample. First impressions-not much aroma- but tastes sweet- with a slight sour aftertaste- potency cant tell been on the summer fruits homebrew wine ha ha. Peanut Butter wiiiiiine. Time for Bed said Zebedee. Boo Yah, BARNDOG THE MAGNIFICENT. Have a great weekend Bro's.
OK, so I did try this recipe. I honestly like it; it just tastes like roasted peanuts to me. There was a lot of waste because there's so much sludge, but oh well. I'm going to try it again using the dry peanut butter powder that has all the oil squoze out of it, apparently that's a lot easier to deal with. And yeah, if you use real peanut butter be prepared to just throw away the jug you fermented it in, like Phil said. It gets really greasy inside.
omg man hahaha no way in hell I would make that ..nope no way no how? if you need booze that bad ..who hurt you? only a damaged man would make booze out of peanut butter!!
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My wife's always looking over my shoulder asking me "whats so funny?" About the fifth time of me saying "just some hillbillies making alcohol outa anything they can find", she started watching too... you're great man! Keep it coming- by far my favorite channel on youtube!
Thanks for watching bro.
My wife asked me what was so funny too. I replied, “Phuck yo momma bitch”
Did the kid just say butthole wine there near the end when ya started bottling it? Lol
🤣😂🤣
Siphon that clear liquid out and leave all the dead yeast and trub in the jug. It has to settle out. Distill that stuff and add it to some grape jelly wine over ice.
Lol looks like the toilet after I drink some cheap ass gin 😂
how about some ketchup wine???
Would this still work if you used yeast for bread-making?
Yes
I've only ever made wine with bread yeast an I've made a fair bit 😁
Peanut butter wine... what the fuck’s wrong with me ?! Bwhahahahahahahahaha CLASSIC !!😂
Lmao “like a peanut’s asshole”
A peanuts asshole tastes better..
hmmm add some grape jelly to the mix and use bread yeast to ferment it, wonder if it will taste like a PB&J? lol
Third video in after finding this channel, and I'm already hitting thumbs-up first, then watching.
Concentrated Welch's grape juice is what I use to make wine and is delicious. I believe it was one can of concentrate to two parts water will make 10-12 percent alcohol. Very good and if you are at the lake it can be made and ready to drink in 24-48 hours if set in the sun
"Put some spring water in this"
"Put it somewhere warm for 2 weeks"
t-shirts all day
Gotta add some chocolate to this and call it Reese’s peanut butter cup wine. Maybe some coffee too.
I am cool with the chocolate, but never gonna do a coffee lol i hate coffee. I have thought a lot about doing a chocolate wine or a hot co co flavored wine. You got some good ideas bro.
@@philbillymoonshine7356 same here, chocolate intrigues me but coffee is disgusting. That "cup of joe" most people are addicted to is one bad habit I just never picked up.
@@philbillymoonshine7356 cocoa beans are fermented before being dried and processed, so I'd imagine some plain cocoa or cacao nibs could work quite well with a sugar wash for a cocoa liqueur. I'd steer clear of hot chocolate powder for the milk additives as I can imagine they'd go a little funky
If ya do do a cocoa nib wine back sweetening it with lactose to get that creamy milky taste it's bloody lovley and toast your nibs to a medium toast makes it extra chocolaty
LMFAO! you can't make wine with oily things like peanut butter
Well you CAN, but.... you probably shouldn't. Then again, these guys did. So... *shrug*
You need to make some welches grape juice wine and then distill them together and make peanut butter butter jelly shine!
You guys are crazy lol who in the hell ever heard of peanut butter wine keep the videos coming
You have never smelled prison hooch have you, inmates will drink that
Just so everyone knows, sweet wines not ready fer 30 days. It gives a headache till then
Just so everyone knows, sweet wines not ready fer 30 days. It gives a headache till then
Just so everyone knows, sweet wines not ready fer 30 days. It gives a headache till then
I look at the headspace you left then you poured the water with the yeast in when I get greedy I get a mess
That would considerably be a mead.
im tempted to make this but not filter it and drink the sediment with it....
Lol must have been before the siphon that you got
Distill it
You gotta shine that stuff, then do another taste test.
You need to make some crawfish wine
That is an amazing idea, You couldn't use meat but the spices in a crawfish boil would make a great wine i bet, i might try this.
True American Ingenuity
PB & Jelly Wine is a game changer..
You're the man make marihuana moonshine
I thought about making some beer but i would have to do some research on the amount of milligrams you would add because it would be really easy to over due it lol.
not gonna want to drink a whole 12 pack of that beer ha ha.
@@philbillymoonshine7356 10mg per 16oz
1000mg in a gram, you already know the math 😅
What about the crackers?
PEANUTBUTTER WAAAAATEEEERR
Have you tried the powdered dry peanut butter? To hydrate it, add oil. Therefore it has a minimum of oil when it's dry.
No i have not tried that, it is a good idea but that peanut butter wine tuned out pretty good. My sister would take a glass and put jelly around the rim and drink the peanut butter wine like that she loved it. Big Eazy is the only person that did not like it lol.
Did this get any better after sitting a while? One guy saying "it's not that bad" and the other fella saying "it tastes like a peanut's asshole" is not real encouraging LOL.
I also wonder if the oil separated out at any point. Or if it just stayed in the wine and gave you the runs?
Well I guess I'll just have to try it myself and find out. That's kind of the point anyway, and I appreciate y'all trying all the weird ideas most people are afaid of.
I got a gallon of jelly wine going right now I'm finding if you boil the jelly real good do you preservatives disappear into the atmosphere takes longer to start fermenting but will ferment out real good
Could you use that in a still to infuse the peanut butter flavor? Or would the oils from the peanut effect the copper to create something dangerous…
Will peanut oil create something dangerous mixed with copper?
Excellent idea Phil! I've been considering (and plagued by) JARS of leftover sweet pickle juice by my mother-in-law. She never throws them away.. Is it possible??
You would probably have to use pickling spice minus all the salt. You could add the salt after fermentation, a little bit of salt is good for fermentation but the amount in pickling is super high. Definitely could not use pickle juice because of the vinegar i would think.
What the hell is "leftover pickle juice"? We usually run out of the juice before we run out of pickles. A shot of that brine is the best thing for preventing or curing muscle cramps. If you have extra just take all that brine and make more pickles. Or pickled eggs.
Anyhow, no, you cannot turn vinegar back into alcohol. It starts out as alcohol and then a different bacteria turns it into acetic acid. That's what happens when you let oxygen get to a nearly finished wine and it goes sour. Once it's vinegar, forget it, it's WAY too acidic and it will kill any wine yeast you put to it.
Incidentally, if you screw up a gallon of strawberry wine by letting air get to it, you end up with strawberry vinegar that's really good for salad dressings and whatnot. I learned that one by accident but it works.
@@dogslobbergardens6606 That was a while back I said something about the "leftover" pickle juice.. We're certainly aware of the many medicinal properties of dill/garlic/liquor'd hot-chili juice. I was inquiring about the sweet pickle juice. Nobody here but old ladies like that shit.. oh, and ants. Ants like overly super sweet, sticky, syrupy pickle muck.. I've been freezing it in ice trays with little gherkins for death drops into hot ghost pepper vodka!
@@jimjohnson9200 I never thought of that ice cubes idea, that sounds awesome :)
I have some Carolina Reapers I grew myself ready to pick. Maybe I will make a spicy vodka with them. I'm honestly afraid to just eat one LOL.
@@dogslobbergardens6606 Rona lockdowns and lots of recycling time and herb tinctures help expand the floggin noggin, so we've not only been super focused on prepping for SHTF or AHBL but utilizing every single thing.
Lmao
“I know all about what you wanna know all about”... Otis forever!
Gaaaaayyy!
every wine gets better with time, let it age 6-8 months...... longer the better
I suppose it's just simple math but I usually just do small batches so would I just half this recipe for half gallon?
duh
It helps if you put sugar in your yeast, to get it to activate good.
I just subscribed. I need things to ferment!
Gotta make a BBQ sauce with this
You guys crack me up love yalls channel
ok I'll have to get that out on the tap..lol
Ever thought about making fish oil wine?
Hard to make anything super oily into wine, it usually goes rancid. Good idea though i love fish oil.
love the videos you do, what yeast did you use? I make mead and have always wanted to try banana wine. Also how long did you keep the banana slush in to ferment?
I use EC-1118 a lot of the time, and i run it for 2 weeks before moving it to a secondary, i bottle early and rebottle if ever necessary.
Banana wine is really good leave plenty of head space and I used 116 yeast pineapple wine I made was really fucking good too
@@philbillymoonshine7356 I use EC-1118 for almost everything. As you said in another video, that stuff is strong. If EC-1118 won't ferment it, it probably can't be fermented. Also, it's not so picky about the temperature being just right as most wine yeast is. If you use a little yeast nutrient with it you can make 18% ABV without spending 7-12 dollars on a packet of Turbo yeast.
Turbo yeast is just a good strong distiller's yeast with nutrients and a foam-reducer added to it... apparently you can get all the way up to 23% ABV if you really want to, but I can't distill anyway so I never really found that necessary. 15-18 percent wine will get you *plenty* drunk in short order.
@@chezleymcdonald2481 when you drink banana wine you have to sing the words "Banana Wine, doot do do doot do" to the tune of "Mananana" that old goofy song on Sesame Street. It's the law.
Run that through a still
I can’t believe your using plastic that first thing I don’t like hot liquids in plastic jug yikes oh ever seen a wide mouth jug
The point of this is to be easy and not have to wash a bunch of dishes with star sans before making wine. Using this method i have never had a wine sour, or have an off flavor.
Distill it!
Well, Good Saturday Evening To Ya there PhilBilly from way across the pond I've watched this video 4. times not because I'm lacking the technical expertise- but because your so F-kin funny with it all. Well got all my stuff as you said and gonna make this Tomorrow. to your explicit method- "Shake the shit out of it"- and "avoid the nasty shit" when it's fermented. I've made wine outtta all sorts of stuff never considered peanut butter until you brought it to My RUclips Door and for that I Thankyou Sir.
Cheers Barndog.
Thank's bro, i hope you like it, might put a little jelly on the rim of your glass when drinking it.
How’s the fermentation going????
@@bigeaze5711 Hey there, seems to be going well. I had to wait a few days for a fermenter to free up. so Wednesday the 14th is the 2 wk. mark so I'll take a reading the OG was 1058- so we'll see then - I'll keep ya posted.
Cheers Barndog.
Ps- I hope it tastes real good coz I made 10 litres, about 2 n half US Gallons.
Well PhilBilly and Big Eaze, you gone and got me all buttered up , so I took half a litre off and me and the Jemski are having a sample. First impressions-not much aroma- but tastes sweet- with a slight sour aftertaste- potency cant tell been on the summer fruits homebrew wine ha ha. Peanut Butter wiiiiiine. Time for Bed said Zebedee.
Boo Yah, BARNDOG THE MAGNIFICENT. Have a great weekend Bro's.
hey man, how did that turn out?
i might try it myself because it sounds good
this shhhyt is super man
It turned out just as good as my asshole liquor I make it home.
OK, so I did try this recipe. I honestly like it; it just tastes like roasted peanuts to me. There was a lot of waste because there's so much sludge, but oh well.
I'm going to try it again using the dry peanut butter powder that has all the oil squoze out of it, apparently that's a lot easier to deal with.
And yeah, if you use real peanut butter be prepared to just throw away the jug you fermented it in, like Phil said. It gets really greasy inside.
Did not see you sterilising the jug is that not 100% necessary
Zool are you talking about the beginning or the secondary?
omg man hahaha no way in hell I would make that ..nope no way no how? if you need booze that bad ..who hurt you? only a damaged man would make booze out of peanut butter!!