How We Used 21 Pounds of Grapes to Make Wine!
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- Опубликовано: 14 окт 2024
- Table Grape Wine Recipe. We used 21 pounds of table grapes from Costco to make wine. No added sugar, no honey, nothing. Just grapes! So, how did it go? There are those who would say you cannot make wine from table grapes. To them I say.... those who say a thing cannot be done need to get out of the way of those doing the thing!
Ingredients:
21 pounds of Costco Grapes
2 grams Fermaid O: amzn.to/3o40yq2
1 Packet Premier Cote des Blancs: amzn.to/3ATjsHF
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I have been making wine for many years from local muscadine grapes. I only smash the grapes and I don’t worry if some stems and leaves end up in there. That adds tannins
Do you keep the skins, seeds and all in the ferment or squeeze juice out and only ferment juice, please and thank you. I feel everyone does this differently lol.
@@hbg8683 for red grapes you should keep the skins for color and grapes add tannins so that is also kept for at least a week
@@dbizi440 Thank you Soo Very much. I figure if I can make muskadine grape vinegar I can make grape wine 😁😁😁🌷🌷🌷🌷
Depending on whether or not you want white or red wine, keeping the stems and skins is the main difference.
You look good Brian, glad that you are taking care of yourself, I was pre diabetic with high blood pressure, cut the carbs like a madman and my doctor is impressed, keep it up.
Cutting carbs doesn’t really solve the underlying issue. I cut back on fats, eliminated meat and dairy and eat all the carbs I want. Grains, beans, pasta. I tried the keto diet and low carb diets and found out through research they shorten lifespans then I switched to this and my health drastically improved.
Aldi's has 750ml bottles of sparkling French lemonade in *really good* swing top bottles for $1.99. They're seasonal during the summer and this year I picked up a whole dozen.
The labels and adhesive peel and wipe off after a 24 hour soak in a bucket of tap water, and they look gorgeous filled with just about any wine.
Yup, that's where we get most of ours :)
Thank you for that bit of info
Wish I had gotten more this summer, because now in late September I'm missing them!
never heard of that. wish we had it here in utah
Oh my gosh, I have a handful of those bottles, but from the Strawberry Basil French soda I absolutely love! I want to get more!
"Yeast is yeast is yeast." - Derica, 7/17/2022
This nugget of wisdom could be applied to so many thing... like people. :D
Haven’t checked in for a while - just wanted to congratulate you on the superb video quality 👍🏻
Thanks!
You make me smile ,with your sticky hands . I have the same issue. And 4 grape vines growing.
I got so excited when i saw a new upload. Love the hair cut!
The foam in the juice made me chuckle. I’m not certain but I seem to remember someone working in the industrial food preparation field (with a doctorate in biochemistry) telling me a lot of the proteins, pectins etc get activated (?) by the centrifugal action and mixed with air, therefore getting largely caught in the foam. I did notice when tasting the foam of a lot of freshly extracted juices that it tends to be more bitter, probably because it also contains a lot of skin and fiber particulates.
One thing I do know for certain: different juice extraction method = different flavour. I’ve tried steam extraction, squeezing and juicer extraction. All wildly different.
Even though you did get the skins out, I’m thinking you probably did get some tannins from the skin because it stands to reason that the juicer did destroy the grape skin cell walls as well (hence some colour transfer as well) and it must have had some influence on your end product.
I’m extremely curious about the 1-year and 2-year tastings of this one… and wish you’d oaked some of this wine. Maybe some other time, of you’re ever willing to go through the work and the mess again!
Love the videos guys! I'm waiting on some supplies to start my journey! This one looks great!
That was awesome guys. I’m glad you guys are experimenting more with grapes. I feel this wine will be excellent in 1 year
I think so too! Thanks for watching!
It just makes me wonder what cotton candy grape wine would taste like! Loved this video 😊
I was thinking the same thing!!
Those are soooo good!!! I was thinking about this too. Some in my fridge right now.
Oh I've wondered that too, I would love to find out!
When they come into season we plan on making something.
@@CitySteadingBrewsI’ve 15 pounds of cotton candy grapes in my freezer right now. Which is why I am here right more. Researching the making of wine. Wish me luck
EXCELLENT TUTORIAL. IN A COUPLE OF DAYS, I'LL EMBARK ON THIS JOUNEY TOO😉👌. THANK YOUUUUUU!!!!!❤❤
Really happy to see this video. I acquired a 5 gallon bucket of both concord and Niagara grapes and I hand juiced them. I noticed my fermentation had a milky appearance glad to know it’s normal thanks.
Happy to help! :D
Great vid. Although I didn't get the notification this time... Also, nice haircut Bri. Must be the summer cut 😛
It’s the “got tired of hair in my face” cut.
@@CitySteadingBrews I can relate. I'm keeping mine tired back more lately too. The heat has been unbearable.
The color reminds me of a good Georgian amber wine. I started brewing on table grapes because I didn't have access to Black Hamburg but hated it and didn't give it much of a chance with a full secondary. Based on your method and tasting 'notes', this motivates me to try it again now that I find myself again without access to any other alternatives for wine other than white grapes.
Why did Derica doing a shot from that graduated cylinder give me such joy. I may have a problem. Lol
LOL! I thought I was going to get in trouble for doing that. ;) It went right in the sanitizer afterwards.
I love your videos. Also might I add that I've never seen so many different hairstyles in one video before 😂😂
Thought I accidentally went to an old video when I saw Brian’s hair! Looks good man!
TRBOS jazz hands!!! Woot!
Learn something new all the time. Salud.
I really enjoy the scratch to bottle style videos... I get draw into the process of it coming together and seeing what happens over time as well as how long and if I'm interested In a brew I have everything in 1 video to take notes on.
I know it's not for everyone but I hope you continue some of these videos
This is pretty much how we’re doing them now.
Wonderful video! I’m relatively new to home brewing scene, my brother got me interested in it recently, you two are incredible entertaining and informative! Thank you!
Thanks for watching!
Thank you for the video! ☺ ♥
Thank you for watching!
Great video, gives me so many ideas. I made a batch and used my small Ninja juicer, not much foam created and the seeds were removed nicely leaving lots of pulp. I made another batch where I used my Cuisinart Smart Stick 300 Watts and just broke up the grapes to very small pieces leaving the seeds. Both batches came out awesome. I have a batch fermenting now where I used store bought black grapes that were on sale and added fruit from my garden - blueberries, strawberries, tart cherries and wild blackberries. It smells awesome can't wait for it to finish.
Oh no! Brian... Your hair!!!! 😂
Love you guys!
Please answer my question that I posted on the 4 year Viking Blood video.
Thanks
Really enjoyed this one, now get creative with it, you got my gears rolling.
Really appreciate the effort put into this project.
Thank you for all the information, you have inspired me to start brewing again.
I have been watching you guys for more that a year now. I finally started my own plain honey mead! I started it 5-13-23. I really appreciate all the care and effort you put into all of your videos giving such clear instruction. I hope this one turns out well.
Glad we could help!
Love seeing you guys use Fermaid O in your newer ferments!
Great content as always, cheers!
I make wine from table grapes often. The white grape varieties are really really good for getting a great white wine that often rivals "wine grape" whites purchased in the bottle. I have been making "orange" wine which is white grapes with skin in primary. Fantastic!!!!
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I'm curious. Have you ever though of doing an acerglyn using bourbon barrel aged maple syrup? Seems like that'd be down your alley if the bourbon hints come through.
Also, a little trick I use. I've actually done 3 5 gallon runs using one pack of yeast before. I squeeze the fruit, usually muscadines, and put the solids in with the juice. I add the yeast and any sugar and water necessary to cover the solids. I just stir it for about 6 days. Then I separate the juice and put the the fermenter. I'll get about 3/4 the amount of fruit for the next run and top it off with the yeasty solids from the previous run plus any juice that settled out. Just repeat. I've had some say the later runs are better than the first.
Awesome video. Been making wine because of your great videos. Love this format. Start to End. This is the formula/recipe I have been using based mostly on your videos that I use for most all my fruits and I grow a lot of different ones. Use this because it is easier than what you showed, love to hear your thoughts. Do this for my grapes (have about 5 varieties, some seeded, some not), blueberries, blackberries, pears, chai fruit, and should have muscadines this year. Put the fruit in zip lock bag (remove stems, or seed, or core) and freeze them a couple days to whatever. Then put the fruit in a brew bag, add the brew bag to some water, and boil for a couple minutes. Put all in a bucket. let cool and smash with a potatoes smasher, till it is mush. Take reading. Add white sugar or honey or brown sugar (depends on the flavor) till I get around 1.10. Add yeast, usually 71b, although I sometime use champagne yeast to get a little higher abv. Cover and let go. Daily pushing the brew bag down and degassing. Take and drain bag around 2 weeks. Take readings, usually get around 1.00 or lower in 2 or 3 weeks. then add sugar/honey or mix if I feel like it to 1.02. test again in a week or 2. keep adding sugar to 1.02 till it stops. Then rack off the lease. Sit again and bottle. The main idea is this has been easier than the Juicer, and all the other hard prep work. Just cleaning and dumping the brew bag. Taste good to me but would like to get better if I could. Any thoughts on why this process may have issues versus the harder process of juicing etc. BTW thank you again!!!
If it ain't broke, don't fix it. :D Sounds good to me. I don't think we will be using the juicer again, at least not for grapes. The freeze and crush method sounds like a better option.
I love you two. Instead of an older bickering couple, you two just enhance eachothers flavors lol
Awesome video! looking forward to attempt this. I always learn so much watching and following along with you guys. Is there any online site/forums you recommend by the way?
We actually have our own in the VIP club. Links for more information are in the description of every video.
Both of u are great teachers!!!
Thank you, happy to help.
That this wine came out 7-8 if amazing! Here in California, Rosé that has strawberry flavors often is Grenache or Sangiovese based. The color looks great. Of course you know, the acidity stimulates your appetite. Brian, your hair cut looks great and now we get to watch it grow out😅
I used to work in a produce department at a grocery store and there's a trick to de-stemming grapes.
You take a whole bunch of them in your hands and roll them between your palms in a circular motion. Like if you were rubbing your palms, but circular and parallel to the floor. If they are ripe, they should just fall out from between your hands and into whatever bowl you've prepared. (Do this over a large bowl, or they will bounce everywhere.)
There will be a couple which are stubborn and cling to the vine and some will have stubby stems left on them but it works on 80% of the table grapes I've tried (black grapes don't work as well for some reason) and is a HUGE timesaver.
For what it's worth, my wife and I grow Concord grapes and use a steam juicer to juice them, before making wine out of the juice. We just drop them in by whole clusters, stems and all. The steam juicing process seems to get plenty of color from the skins, and if it's picking up something from the stems as well, that's just extra tannins. We can the juice, since we get tons of grapes when they ripen, and then make wine from it throughout the year. At any rate, the juice itself is sweet and delicious and it makes a nice red wine. It's a much simpler and less messy process.
One thing I've done to help combat when fermentation gets a little too active is to have a paper towel folded over the top of the air lock and held firm, but not tightly with a rubber band. It just helps to catch those tiny drops that would go flying from bubbles at the top popping. Of course you still need something like the tray, or a bucket, etc to catch the bulk of it.
Personally I haven’t invested in air locks yet so I usually (the three times I have) wrap it in a towel with it’s loose cap
Yeah. I just slap a blowout tube on everything until the initial activity calms down. Most times it is unnecessary, but I'd rather have it and not need it than need it and not have it.
From what I've learned from your videos, there's not a lot that can't be a good wine, mead, or cider if you have the skill and patience.
Mostly true!
@@CitySteadingBrews I look forward to my brewing journey. Alcohol's not really my scene, but I think I can have a lot of fun and learn a lot doing this.
This was put together on my birthday!
Aww! Happy belated birthday Glenn!
Great video guys, I'm liking the format going from start to bottling. I have a yeast question. You have said in this video and a few others that all yeasts are "saccharromyces cerevisiae" but I have a Cider yeast M02 from Mangrove Jack's that is "saccharromyces bayanus". I am confused, is the "saccharromyces bayanus" a substrain of "saccharromyces cerevisiae" or in fact a different type of yeast?
Apparently bayanus is also used for fermentation though not as widely as cerivisiae
In yeasts species aren't as sharply divided as in animals, bayanus is a mix much like a mule is. The Saccharomyces family has other members that are important for brewing, such as pastorianus for lagers.
An auger juicer is brilliant for making ciders, wines from excess produce from markets etc. no foam! And very good juice yield, and exceptionally good solids separation, very easy to feed the fruit through. I add a bib in the fermenter with the solids to keep them seperate- no filtering after fermentation. 👍
36:42 I wanted to buy bottles online, they cost about $15 each, PLUS the shipping and tax. Went to my local store, exact same bottle for $10, no shipping. Sometimes on sale for $8. Comes with a free sparkling lemonade too, I just gotta put in some elbow grease to clean off the label 🤣🤣🤣 Now that's all I use for my bottling purposes. Cheapest way to do it, and my bottles all match, which matters to me 😅
Yall are in Florida if I recall correctly. You should try and get ahold of some Muscadine grapes. I've heard they turn out a really nice wine.
Excellent content as always. I just cracked my first basic mead. It was racked in April, and I bottled on July 4th. The taste change is huge. It’s just honey water and white wine yeast. In a year or more it’ll be giftable. It’s dryish with a little sweetness. And the fusel is now black licorice. Age will make this decent mead. I’ve also made several 7 day ciders. Im gonna be patient with most of them. But I’m going to serve some more f it
Grapes? To make wine? You guys are geniuses. So funny!
Who knew, right?
OAK IT!!!
I am making 2.5 gallons of everything, and aging one gallon with oaks and another without oaks, sometimes I use two types of oaks, I love the results, I am aging two gallons of Viking blod, one without oaks, and another without it, I'm waiting for the results.
Have y'all ever done a watermelon wine? I've never seen it on the channel and I'm working on one myself. I would be really interested in seeing what y'all come up with. Long-time subscriber and Brewer first time commenter.!
Watermelon is one of the fruits that just loses so much flavor anytime you try to do something to it. I've tried watermelon sodas and kombuchas and they turn clear and they lose a lot of their watermelon essence. I am very curious how it will turn out.
We have yet to try one due to all the reasons mentioned. I can add it to "The List"
I like the idea of cleaning them good, freezing them, and then fermenting them. You should get a great extraction still because the ice will break the cell walls down. And seems like way less trouble
Agreed!
Very nice! You guys only needed about 14 pounds of table grapes for wine and in one year, that wine will be phenomenal. If using a fresh fruit press, get seedless grapes because if you crack the seeds it will cause the wine to have a very stringent and bitter taste. Oh I am happy to report that your favorite pitcher is also my favorite pitcher too. I got it and the bottle filler and I'm loving the pitcher. I haven't used the bottle filler yet but it's not too far off. I've got a 5 gallon black cherry wine aging right now that I made for a few friends of mine.
I love the “thwack your packet!” 😂
Having made this, I describe it as a country wine made from grapes. As in, when you drink strawberry wine you want to taste strawberrys. This is actual grape wine. Also, if you carbonate this and treat it much as a cider it really takes it up to an 11.
Your videos are always great.
Thank you!
I did this with grapes I grew. I did not go nuts on stemming, though. Did take the leaves out, put them in the blender and blitzed them by the bunch, stems, seeds, skins and all. Then poured it into a brew bag in my brew bucket pulp and all. The results were really good, and much less labor intensive! I used 10 pounds to make a pyment and it was very good.
I do the same. I have learned that stems and such add tannins to the wine. So when making red wine (merlot and cab), you want the tannins.
We would have done something similar if we used our own grapes. As these came from costco and we didn't know the producer's growing methods, we thought to go the safer route. Also, as we mentioned, we initially intended to keep all the skins and extra pulp and add it to the brew, but we ran out of room.
I like the idea to use the table grapes for wine. Thank you for testing. Your videos animated me to start brewing. After your start your mojito kilju I also made it. It was so delicious. And of course mead.
On my shelf is now a herbal wine made from Ricola herbal bonbons 😂😂 hopefully it will taste like Jägermeister.
I have the exactly the same juicer 😂😂
I used it in march for a Cyser with fresh apples
I recently discovered spruce beer and I figured it was right up y'all's alley. I'm sure y'all know what it is but I would LOVE to see you make a spruce beer!
I wanted to let both of you know that i love watching your videos they are so entertaining.
Also since you used the juce from red grapes it will be a rosé style wine. If you had used juce from white grapes insted, that would have made white wine.
That's not how it works actually. The grape color isn't what determines wine. If you include the skins, it's red, if not, it's white. As we said in the video :)
@@CitySteadingBrews that's interesting i was under the impression that its the colour of the grape and inclusion or lack of grape skin determined the style of wine. Red wine was made from red grape and skin, Rosé was made from red grape juce orange/amber wine was made from white grapes with skin and white wine was just white grape juce.
You learn every day 😀.
@@positivenihilist8891 You have red wine and orange wine correct, but white wine has to do with lack of skin contact and rosé is partial skin contact. I thought that since the juice here was grinded up with the skins it would be considered a rosé, but I’m not a wine expert.
I have often thought about trying this. We have only used muscodine, concord and scuppernong.
I had a similar result. Very "grapey" :-)
When I used Cotes de Blanc on my apricot wine, it was a really rapid ferment. Only took about a week and a half for primary. I let it go longer but man, I’ve never seen the airlock bubble that fast before. Also, made my entire house smell like apricot wine , so naturally my anticipation for the final product was high.
I use bread yeast and my primaries hardly ever pass the 8 day mark before they start clearing out, are you making big batches?
@@starlight4649 this batch was a 6.5 gallon batch.
I saw a video on YouRube at one point where someone used table grapes, but they did some research and found a varietal of grape that both was sold as a table grape and used as a wine grape. I’m not sure on the specifics, but they are out there.
I’ve seen some Muscat grapes in a specialty grocery store before.
As far as I know concords are like this. I have 2 of them in my yard and a Frontenac Gris, that can be a table grape. However the Gris was bred for wine.
A great wine yeast that preserves fruit notes and esters is Lalvin BM4X4. Lalvin K1-v1116 is also a great wine yeast. Also Lalvins packaging is super convenient you can just rip the top off
Great video. I need to plan an afternoon to this one. Just need a good industrial juicer. 😉 Given the variability of the sweetness of grapes at Costco (or any other store), it seems that a lot of the success is based upon the day you get the grapes. Am I the only one who will pluck a grape out of the container to taste test before I commit to 21 buying pounds? 😁
a little oak just to bost tannins a touch but like a dark french oak chip for just a week maybe tops. Only reason I say a dark roast oak would be to lessen the woody notes. or a nice light toast cherry chips. very cool wine Idea I dig it. color is awesome. when it fully clears it will be killer.
Short hair Brian is a million times better than long hair Brain, srry Brain and Derica. Love the wine vid! thx for the instuctions!
Can’t do it now but when I retire a short stylish ponytail is something I will try.
I just cold pressed juiced 8lbs of blackberries (produced 6 cups of thick juice) I boiled 6 cups of distilled water and cut the juice added a camdentablet and gave it 48 hours. Fingers crossed. I pitched the yeast in it today.
What an awesome Episode, I am just waiting for the rest of my brewing items to arrive. I am going to use your Coffee mead recipe for my first ferment. Would you possibly revisit a coffee mead?
We will! It is on "The List!" Thanks for watching!
Does it work out better value to use the fresh grapes compared to juice, I struggle to get Welch's grape juice for a cheap price now. Have a homegrown raspberry and rhubarb wine 4 days old so far
I suppose it depends greatly on the cost of grapes vs juice in your particular area.
Liked your method of wine making. What would happen if I took a pile of grapes, chopped them in a blender, boil the blend to pastorize then pitch the yeast after it cools. I would filter with just a colinder which would get me alot of sediment but racked it after 4 weeks. Just putting the idea out to save time in the beginning process, student of the industry. Thanks again
Sounds like you would make wine. ;)
This comment is probably in the wrong video (as my comment is about Mead). I recently started an Acai Mead and was inspired to start brewing again because of you two. I haven't heard of an Acai Mead and I gotta say....wow it's amazing (even though its just a little over a week old so far). I used 2-2.5 bottles of Sambazon Acai juice, 1 tea bag of Yorkshire Tea Gold and about 3 lbs of honey. I can't recommend it enough, I really hope you two try it some day. All the best to you both and love from New England!
Sounds pretty good to me. Acai berries have a nice flavor imo
Love your videos. You seem like a neat couple. Just a note - I am living in Bali and am using the local black grapes to make red wine, with some success, However I use 10 kilos (about 21lbs) to make 10 litres (around 2.5 us gallons). I tread the grapes to make a must with stems, seeds, everything, and ferment that. I'm drinking it within a month - no chance to age it yet - it just goes too quickly but I'm sure with bottle aging it would be even better. I would equate it with a very good Vin Ordinaire. The grapes cost US$2.00 kilo from the local grocer, delivered to my door. The wine is good and the savings are fantastic - average price of a store-bought bottle US$20 - 25 in Bali. Keep up the good work your end.
I just want to say thanks for getting me interested in staying my own brews. I am currently making your basic mead recipe, and a cherry wine experiment. The mead is chugging along nicely, the wine seems temperamental. It's not really a problem, it just seems to be fermenting in spurts. It will call down for half a day, then bubble like crazy for awhile, then calm down again. It's like an angsty teen. Seems to be working fine though, so we shall wait and see. Lol.
You can freeze grapes ......my daughter actually liked them better when they were frozen! lol. Just a thought...lol. You can use them for a sweet wine as well? I'm not a fan of dry wines....I like more of a middle of the road wine. lol. Not too dry..not too sweet! lol Does the yeast you use ...help determine which way the wine goes..as far as taste/dry-sweet?
The yeast and the amount of fermentable sugars is what determines if the brew is sweet or dry. You can always allow a brew to go dry then back sweeten to your desired sweetness level and then pasteurize if necessary.
Subscribed a few weeks ago and my wife and I love your content! And we’re taking the plunge to try it. We want to start with making a carbonated sweet cider from apple juice like you guys did the cider 4 ways video. But, I have a question. I’m going to be using the plastic bottle method, and my question is, do I need to pop the cap on the bottle first and then reseal before pasteurizing, or do I just leave sealed and go straight to pasteurization? Great content, and keep up the great work!
You leave them sealed. Thanks for watching!
Missed this nice vid. Why not boil before fermenting to kill the beasties? Also, I keep a journal of my brews because I have gaps when I don’t brew and it’s good to review my mistakes😂 so as to not repeat them. Do you keep your notes or photograph them, to compile a history of your brews?
We have been asked to show using campden so we did... normally we pasteurize the fruit.
We do keep our notes, but we also have videos of everything, so we have a full record of every recipe 👍
I used 4 lbs. of table seedless grape dark purple to color my ginger mead. ginger, grapes and honey.
Great video. I have a tangential question though. Growing up in UK, everyone my grandad knew made marrow rum, dandelion wine, and tea wine. Have you tried these?
@@Polydactyl_Pterodactyl I think it was just called rum as it was a great paint stripper. My grandad took his largest marrow of the season, filled with sugar and raisins, and let it brew. Not sure how long for, or what the ABV was
We made a Dandelion Mead: ruclips.net/video/q_CTEIXvrxs/видео.html Tea Wine: ruclips.net/video/SnuEjkMz93U/видео.html But no Marrow Rum.
Cheers. I'm new to the channel and haven't checked all previous vid YET
I am new to DIY mead and home brewing. I have my 1st. batch of mead going now about 10 days in. I noticed a fruit fly swimming in my air lock. I know you use alcohol or sanitizer water in you air lock but I thought of using about half of a cotton ball under the cap, dense enough not to let critters in but loose enough to let the gasses out. Your thoughts?
When I make your cheap red wine, I add a pound of grapes, whizzed up in the nutribullet, then rack off the skins after a week. The tannins from the skins add a huge amount of complexity to the finished product...
Thank you for this video. I personally love making wine at home. I have a question dear friend: After the fermentation process is over and you get the fermented wine, does this drink contain methanol?? The fermentation process produces alcohol and methanol is a type of alcohol.
Wine does contain trace amounts of methanol, but far less than is considered dangerous by regulatory agencies.
Would using fresh juice like this one that has quite a bit of sediment affect the gravity of the liquid? I've often wondered if those suspended particles at the start of the brewing process would overstate the OG.
Not really unless it’s thick like soup. If the particles aren’t holding the hydrometer then the effect is minimal.
2:31 Has the fermenter been fermented with fermenter as well? Always good to be thorough!
wooooo extra crazy :)
Hey guys,
Just one question, I've been hearing alot on "stopping fermentations". Is that something you ever recommend. I followed your dry mead tutorial and just was wondering if thaat piece of advice was crap or not. Thank you! keep up the good work
- A very happy first time brewer
If you let it go dry, there is no reason to worry about stopping fermentation as it stops all on it's own. I do not recommend stopping an active fermentation though. Far better to brew dry, backsweeten and pasteurize. Way more predictable and repeatable.
@@CitySteadingBrews Thank you!
Glad you did this and man don’t know if anyone noticed your hair what happened it actually looks good
It actually looks good? Wow… you sound surprised lol
@@CitySteadingBrews haha not surprised just used to the long hair, hah wish I had enough on top to grow, all I can grow is sides and a beard so I usually just shave my head lol
Years ago I made Cabernet from grapes we got on a second harvest. I used an old wine press. Did you consider that instead of a juicer?
We had one. The juicer is easier.
I'm super late to the party, but for future juicing endeavors, if you're juicing for must and not for drinkin' juice, I'd HIGHLY recommend a "Johnny Apple Sauce Maker Model 250 Food Strainer" style food mill (plus the accessories pack, for the grape spiral and screen) - no foam, WELL juiced grapes, and easy to recover solids.
Thanks guys. I have backyard grape vines which are very sweet, Red Flame varietal which is like the Costo grape. We harvest 50lbs each summer. This year I wanted to make wine with them. Yes the plucking was hours of mess and I did not have a juicer. 20 pounds of my grapes did make 2 gallons of juice,I left a bunch in a bunch of crushed grapes in the must bag.
My starting sp gr was 1.025 which I did not realize was very low. After adding yeast I did not see any bubbling for 3 days so I took another reading which was 1.005. I assume the yeast worked surreptitiously. I added a simple syrup to make the sp gra 1.065, another packet of yeast and now I have good bubbling (fermentation) for 5 days.
My question is "what do you suggest I should I have done when I saw the original 1.025 sp gr?"
When I'm making grape wine, I cook them down by half. That way, 20 lbs becomes 10 in concentrate.😃
@@julietardos5044
You MAY have to adjust the sugar. If a wine grape is 4 times sweeter than you table grape, and you only reduced your table grape by half, for example...
If I have bits of grapes floating do I gently stir first few days, I have bubbles yay. Please and thank you 😁 I did not strain grapes used blender, added sugar.
Looks like the juice is getting some good aeration
hilarious as usual...........you guys are awesome
We aim to misbehave! 😉
Hi guys, I realize this is a bit of a throw back but before I full send it and find myself with a gallon of wasted time, perfectly good honey and apple cider. Can I use Apple cider that’s unpasteurized or do I need to pasteurize it first? To my understanding most Apple cider is unpasteurized. I still have your original simple cyser that straight pressed Apple juice from the field would have to be pasteurized. Thank you so much for opening the door to brewing and making it easy to understand.
Unpasteurized is fine to ferment with.
@@CitySteadingBrews beautiful, I was really looking forward to having a flavor comparison between my first brew ever. That one I went off your simple cyser video with and just used your regular simple ingredient Apple juice.
Seeing the wine level go down in the fermentor but not seeing it in the auto siphon was kinda wierd, I was waiting for Derica to say "It’s not flowing" until I saw the level go down
Hey I just wanted to thank both of you for all the videos. I’ve been on my third fermentation (experiment?) mead. 1st one exploded ahahaha 2nd one I didn’t make it strong enough. This third one im attempting to make a sparkling type wine cooler. Hopefully threw experiments and luck I can come up with a fruityish sparkling mead that takes less then a week from start till table… any help for this would be appreciated
I suggest watching some of our videos. It’s unlikely you will have anything in one week though.
@@CitySteadingBrews with out it tasting like straight yeast ? Hahaha
Not sure I fully understood something you said here. Can raking too soon cause your brew to stall? If so is it because the lees contained the yeast doing the fermenting?
Brian’s hair got all fancified.
That was the most muppety "red bucket of sanitization" hand shakes, I have ever seen, BRAVO! Vunderbar!