Sorry to hear about you ramping down this channel I just found it and started this great hobby myself and prefer to stay away from all the other folks adding all sorts of stuff I would like to Thank You For Sharing your knowledge!
I enjoy your videos. It's always fine to take a break, so that brewing and videoing remains an enjoyable hobby instead of just another chore. Stay happy!
Please try zesting your oranges and macerating the zest overnight in a covered bowl and the using the sugar for making your wine. The sugar and zest will turn into the most amazing orange syrup and give your wine a great amount of orange flavor. Hope this helps.
Ahhhhh..... The good old days. Back in the days of MD 20/20 there was grape and an orange flavor. Loved both. Havent tried brewing an Orange juice but I've been curious. Thank you.
i just started a half gallon with the 2018-expired oj concentrate i affectionately stole from my parents' freezer, with some fresh fruit and raisins thrown in. after 12 hours it already tastes better. thanks for the video!
I enjoy updating for my own DIY adventures. I recently have moved to Epsom Salt over DAP staying true to the DIY method. It breaks down directly into Nitrogen and Potassium which reacts itself out of water! I am not sure why people use DAP it's been speculated as a carcinogen. I still use the dead yeast I haven't had anything stall since I started adding the Epsom. Oh.. I also started cold brewing the tea when cold-crashing for storage and adding citric acid directly instead of lemons at the end if the mixture isn't low in acids since they produce volatiles when fermented! Oh Right I've also moved into focusing on Maceration since I'm already cold-crashing. My problem in Texas is the fact that we are around 70F on top of the heat fermentation produces the process can get run-away thermal conditions! It's been fun I've had to move into science to understand many of this stuff this content guru has explained in layman's terms! Cold-Maceration coupled with a brewing technique where most of the alcohol is brewed in a fridge too cold for fermenting in itself. It's a great hobby thanks DIY!
I've always wondered about OJ wine but never tried it. Now I think I'll have too! Just started a batch of pine wine so I have no excuse to NOT try OJ if I'm branching out. Great video!
This channel is great, I love the consistency. Its like gavin webber but with wine creations. Only thing I dont like is the fact im not there tasting it with you lol.
How long did it take for it to clear out like that? I made a similar wine and after 2 weeks in secondary, I don't see much change. I know it can take months.
Wine will only become vinegar if enough oxygen is present to allow the acetic acid bacteria to start converting the alcohol. As Charles said, DO NOT use a funnel to rack once alcohol is present (you DO want oxygen at the beginning, to help the yeast work better). So, to keep it from turning to vinegar, just be careful not to oxygenate when racking or bottling, and you should be just fine. I've been brewing since 2007 (mostly mead, but some wines and ciders), and I have never had a bottle turn to vinegar. Have fun brewing!
Make it stronger at about 10% abv or higher. It’s also harder for the bacteria that makes yeast to form at this point. Also, do your best not to oxygenate your wine after fermentation like he says. This will greatly increase your chance of your wine becoming vinegar in especially lower abv wines. Oxygen also create off flavors.
Why do you back sweeten it? Why not just add more sugar in the beginning? Wouldn't that give it more of a natural fruit sweetness from time in the mix instead of a table sugar taste? I'm new to the hobby. Thanks.
Sorry, This channel does not offer individual winemaking advice.
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Disappointed to hear your ramping down your channel. This has been one of my favorite RUclips channels.
Sorry to hear about you ramping down this channel I just found it and started this great hobby myself and prefer to stay away from all the other folks adding all sorts of stuff I would like to Thank You For Sharing your knowledge!
I enjoy your videos. It's always fine to take a break, so that brewing and videoing remains an enjoyable hobby instead of just another chore. Stay happy!
Please try zesting your oranges and macerating the zest overnight in a covered bowl and the using the sugar for making your wine. The sugar and zest will turn into the most amazing orange syrup and give your wine a great amount of orange flavor. Hope this helps.
Made It a few times. We call it worzels orange wine. Its rocket fuel. 🚀 love the lava lamp effect I get during fermentation.
Ahhhhh.....
The good old days.
Back in the days of MD 20/20 there was grape and an orange flavor. Loved both. Havent tried brewing an Orange juice but I've been curious. Thank you.
Good old Mad Dog!
Thanks for the time and effort you've put into this channel. It has been appreciated. Take care and hope the best for you.
i just started a half gallon with the 2018-expired oj concentrate i affectionately stole from my parents' freezer, with some fresh fruit and raisins thrown in. after 12 hours it already tastes better. thanks for the video!
Love your videos bud. You keep things so simple which is my style.
What are your favorite recipes? You make a lot of different brews.
I enjoy updating for my own DIY adventures. I recently have moved to Epsom Salt over DAP staying true to the DIY method. It breaks down directly into Nitrogen and Potassium which reacts itself out of water! I am not sure why people use DAP it's been speculated as a carcinogen. I still use the dead yeast I haven't had anything stall since I started adding the Epsom. Oh.. I also started cold brewing the tea when cold-crashing for storage and adding citric acid directly instead of lemons at the end if the mixture isn't low in acids since they produce volatiles when fermented! Oh Right I've also moved into focusing on Maceration since I'm already cold-crashing. My problem in Texas is the fact that we are around 70F on top of the heat fermentation produces the process can get run-away thermal conditions! It's been fun I've had to move into science to understand many of this stuff this content guru has explained in layman's terms! Cold-Maceration coupled with a brewing technique where most of the alcohol is brewed in a fridge too cold for fermenting in itself. It's a great hobby thanks DIY!
I’m glad I found your channel! I might not duplicate every recipe but I appreciate your approach to educating me!
I've always wondered about OJ wine but never tried it. Now I think I'll have too! Just started a batch of pine wine so I have no excuse to NOT try OJ if I'm branching out. Great video!
Pine wine sounds interesting
@@gryph01some pine is toxic. If you are planning something like that juniper berries might be be good
@@TheGoodCrusader Great advice! Thank you.
If you are making pine wine, you have indeed "branched" out. (Sorry, someone had to say it.) ;-)
@@TheGoodCrusader never heard pine being toxic to humans. Some juniper berries are toxic though. Where'd you hear that?
Been a pleasure Charles
hi your vids are great and also helpful and I'm making an orange mead from the idea of your original fresh orange recipe thingers crossed my friend 🙂
Blood orange and blueberry would be nice totry thanks for the idea
This channel is great, I love the consistency. Its like gavin webber but with wine creations. Only thing I dont like is the fact im not there tasting it with you lol.
does this lower your levels any after degassing?thxs Brian
Is the ŵine you are tasting that our of the orange juice; if yes how long did it take to clear to that colour. Thanks
How long did it take for it to clear out like that? I made a similar wine and after 2 weeks in secondary, I don't see much change. I know it can take months.
Bentonite is natural chief , ayyyyyyyyyyyyeee 👍👍
Not sold at the grocery store
@@DIYFermentation red star isn't either 😂,ayyyyyyeeeee 👍👍
As pointed out in the video in case you missed it, bread yeast can be used instead of wine yeast.
@@DIYFermentation granted but my point about your comment still stands feller, you used something NOT found in the grocery stores. ayyyyyyeeeee 👍👍
Quick question, how do you prevent the wine from becoming vinigar?
Wine will only become vinegar if enough oxygen is present to allow the acetic acid bacteria to start converting the alcohol. As Charles said, DO NOT use a funnel to rack once alcohol is present (you DO want oxygen at the beginning, to help the yeast work better). So, to keep it from turning to vinegar, just be careful not to oxygenate when racking or bottling, and you should be just fine. I've been brewing since 2007 (mostly mead, but some wines and ciders), and I have never had a bottle turn to vinegar. Have fun brewing!
Make it stronger at about 10% abv or higher. It’s also harder for the bacteria that makes yeast to form at this point. Also, do your best not to oxygenate your wine after fermentation like he says. This will greatly increase your chance of your wine becoming vinegar in especially lower abv wines. Oxygen also create off flavors.
Why do you back sweeten it? Why not just add more sugar in the beginning? Wouldn't that give it more of a natural fruit sweetness from time in the mix instead of a table sugar taste? I'm new to the hobby. Thanks.
The sugar is consumed during the fermentation process. You have to add sugar at the end since it’s all gone
Results are too unpredictable.
🥂🍾