Looks awesome, bro. I will definitely make this come summer. To all the clowns complaining about him sanitizating his equipment, adding enzimes, etc, go ahead and make your own your own way. And when you have to dump your 5 gallon batch before fermentation is even completed, due to infection, come back and see how it's done.
if you put the yeast in a cup with warm water, and 1 desert spoon of sugar, instead of 40 mins it too you to activate the yeast it will only take about 10 mins max, give it a try but all in all it was really well presented and to reproduce it you have make it easy so thanks sister in Christ Khrissy
I do basically the same thing accept I use a paint stirrer to pulverize the fruit and release the juice. Cut a hold in the center of a bucket lid big enough to fit the shaft of your paint mixer through. Helps a lot at keeping the mess minimal. The solids separate naturally and I just skim them off the top. I do big batches for distillation so there's no need to be as delicate with it. Give it a try.
+Oram Wines all depends on how you distill it. refluxing, not really. pot still, minimal. you have to stop the fermentation a little early to retain more flavor or use an adjunct.
Really nicely done, Justin! Quite the involved process--quite a workout! Lots of slicing, chopping and mashing! Looking forward to the tasting in a few months! Cheers!
I have been wanting to try some of your fruit wine recipes, but this one I am really excited about. I may have to go find some watermelon today! Good luck with it and I will be waiting for the updates.
jeep30303 very glad to see im helping others get inspired. would love to hear how your brew is going and how it turns out if you brew it. thanks for the interest. cheers
Fantastic video Justin. I have tried to make grape wine and failed. Probably needed those extra editions. Look forward to the next installment. Cheers!
Rookie DIY next time try adding a bit more sugar. And try a yeast with a lower tolerance. The cloudy is just suspended yeast husks and there are plenty of clearing agents. Word of warning though some clearing agents can alter the flavor of your wines
Do you have idea of some books that i can buy to study more about wine making and that talks abut all the need to make a wine and possible to own a mini company.
dont bother chopping the mellon cut off the end make a whisk out of a wire coat hanger put it in the drill shove it in the cut end and pull the trigger in short burst then pour it through a seive save yourself hours. Happy brewing.
Christian BrewBear thanks for watching Christian. my pub smells amazing as we speak now. I can hardly wait to try this one at the end to see the results. I will be waiting very impatiently on this one. cheers
needed to see this as I belive it's going to be a great wine, I love what your showing me here, feel like ur my master and I'm ur apprentice. Thank you very much for sharing ur knoledge, much apreciated.
Thank you for your kind commets they are much aprricated. I will be posting the 3rd and final video in this series very soon. thanks for watching. cheers
Would it be possible to simply boil the juice down to reach the ideal sugar concentration so that it can remain "pure watermelon" and so no extra added sugar is needed?
His lines on sanitation are pretty dam necessary He sells his wine and cleanliness is probably the first time a customer wants to be reassured of when buying food
The book "Putting Food By" has a good recipe. Basically, cut off the green part, cut into 1 inch cubes and dissolve 1/2 cup pickling salt in 4 cups water (per 8 cups rind). Soak the rind in the brine for 6 hours, drain and rinse well. Make a pickling syrup (4 cups sugar, 2 cups distilled white vinegar, 2 cups water, 4 teaspoons cloves in a little cloth bag) and bring it to a boil. Pack the rind cubes in hot jars, cover with boiling pickling syrup and cap. You can treat this like refrigerator pickles that need to be eaten within a couple weeks, or process in a boiling water bath for 15-20 minutes (my altitude- read up on this to be safe where you live) to make shelf-stable pickles. Definitely worth the effort!
Churro I put cinnamon in mine along with the cloves. I'm not crazy about watermelon rind pickles mostly because I don't care for sweet pickles, but if you like sweet pickles you'll probably love them. A guy my son works with loved them and so I gave most of them to him. I got my recipe out of the ball canning book.
Hi. I cutting Apple and put it in the water for four days then I put sugar and lemon juice and yeast and fermented it from tow day. Correct or fuels what I did.
Everybody does there own thing and I understand that. Can you explain to me so I understand why did you take the bags of pulp out and not leave them in there during fermentation ? I would think it would help with flavor leaving it in there. I am pretty new to winemaking so curious. Thank you.
Jim I believe he did leave the bag in. He did put it in the bucket he put the must into. But you don't leave it too long or you can get a cloudy finish
Can you please send a list of the whole products you used to make watermelon wine. I live in deep south TX where watermelon are grown early. Due to season. I have a hydrometer. Because I have a minor in Chemistry. I would really appreciate it. Coming from a science point.
Marvin Park i have used bentonite before in my wines. I don't mind using it but I have heard that it may strip aromas and flavors from your wine as it pulls particulates from your wine. great question though. if you want more info on the matter just let me know but that's the basics of why I don't use it very often. cheers
All you guys bash him for sanitation yes it's a little stupid to most if not all of us but if you run a business making something people ingest chances are you're not going to say "this is how you make pizza" and pull out some presumably dirty pizza pan. He's good at what he does apparently otherwise he probably wouldn't have a business surrounding it. And the guy also is probably not an alcoholic but I guy who enjoys a couple beers after working all day or watches a game with a few buddies or even just brews his own beer. The people in this comment section are killing me, everyone has something bad to say but no actual questions. So that being said thanks oram wines I'm onto your second video
I promise you all these clowns either have never made any type of brew in their life or are old cooters that simply dump a packet of bread yeast in a Welches bottle. I would never make a 100% fruit wine without sanitization and campden tabs. All it takes is having to dump a 5 gallon batch due to infection and they'll be changing their tune real quick.
I have a quick question. When you take the first gravity reading and determine your sugars are not high enough, is it OK to add sugar at that point or should you add more juice, or just leave it alone and not add anything? And for a follow up, can you do anything if the sugars are too high? Or is it just better to go with what you got?
Before the fermentation starts it's perfectly fine to add sugar to increase your SG or add a little water or juice (as long as the juice its self has a lower gravity than what you are aiming for) to lower it.
For 3 gallons can I use 6 gallon bucket and carbon since that’s what I have already? Or does the juice need to come to top of these containers for some reason Thanks
Hello bro, I live in Afghanistan. As access to wine yeast is very difficult so I planned to make my first home wine to use the bread yeast. I used 11g bread yeast (Saccharomyces cerevisiae) in 4 litter natural juice after activating it. The initial gravity was 1.11(1.04 was before mixing sugar and this is also target). But surprising when after 25 hours I took the gravity, it showed 1.07. Could you please update if this is normal. If yes then when the target gravity achieves 1.04, how should I make the yeast dormant/killed?
+Tahir Khan yes this is a normal thing. Most fermentation happens in the fist day to a week. You add potassium sorbate to kill off yeast, if you are unable to add this then to kill off the yeast refrigerate fowl a couple days to kill off yeast. Thank you for watching. If you have any more questions just feel free to ask. Cheers and good luck.
Tried this recipe but between moving house i didn't notice the trap had run dry and saw a fruit fly floating on top of the demijohn so chucked the whole lot down the drain. Was only one gallon so not too bad but will defo be trying this again some time soon!
I have heard watermelon must is notorious for spoiling before it reaches a pH and ABV where it becomes more resilient. Have you encountered this problem in the past and if so, how did you combat it?
Do u have the web site where i can purchase all the ingredients for wine making,.?? is it necessary to add yeast in there, i thought yeast is only for the bread or cakes,.???
It took one week for my homemade cheap grape juice wine to stop fermenting... All I can say... It taste like diabetes with a slight buzz.. Not a messy buzz.
Being that you do this alot i would buy a juicer to cut some of the time off the processing they are down under a $100.00 now that will make good quick juice!
would it taste good if you used cold refraction to remove half of the water so the flavor would be more concentrated and less sugar needed. Nice video by the way
+Ethan Alexander I'm not sure but ,if anyone else wants to learn about how to make wine at home step by step try Corbandy Tasty Wine Crusher (Have a quick look on google cant remember the place now ) ? Ive heard some decent things about it and my buddy got amazing results with it.
If it's turning into vinegar it's because you're getting oxygen mixed in at some point after the end of the initial fermentation (first week or so). Try to make sure not to let any outside air into your brewing vessel until you're ready to bottle or drink it all. The same thing happens if you leave a bottle of wine sitting open for a week or more.
Thank You for making this video, is there any possibility to own a water melon wine company.. i mean mini company,. if so what are the things that i will need... thank you sir
No water in this one at all. thank you,so much for watching and commenting. hope you enjoy the content. and feel free to ask questions and comment anytime cheers
cant you just use a blender? helps break it nicely and incorporates air ,also since you using sulfites why bother pasteurizing which may change the taste?
+Charissa Lyons should be a second part coming in the next couple weeks it has been about a month since I started the watermelon we will check in on it soon. Thanks for the interest. Cheers
Two fruits you do NOT want to aerate are watermelon or strawberry. That’s what makes the wine taste like candy. Keep oxygen away from these. Using sulfites drives the free oxygen away anyway which only means you have oxidized fruit and no free oxygen for the yeast as you intended.
So I'm a beginner: can anyone tell me ... Why NOT Boil the fruit? Is there a Reason that you stop heating it right before boiling it? would it hurt it?
bensontam yes i didnt have the lid closed tight at the end of the video but as soon as the camera turned off i snaped it into place. thanks for watching. cheers
here's a way to cheat. get a huge watermelon and use a brand-new sanitized paint mixer for a drill. Cut a hole in the watermelon and use the mixer to blend the inside of the Mellon. pour the Mellon out into a grain bag.
The Grape juice concentrate,and the tanin ,WILL add some body,MORE importantly it will give your wine ''vinosity''..which is the most important feature of your wine..Otherwise,your wine will taste like some slop your pet horse let out.
This looks very interesting. But STOP using a power drill The motor in a power drill produces fine particles from the brushes in the engine durring running. With the drillRIGHT OVER your must those particles are falling into it. Power drill is NOT FOOD SAFE. Go to food and brews website and get a good safe mixer motor. Is built in an captured unit. Designed for this kind of thing
Thanks for the tip and thank u for watching. Others see and hear things that we never think of. This is someth in ng I had never thought of thank u again for the tip. Cheers
@@OramWines no problem. Just want to make sure nothing bad would happen. I actually came across an article on that 4 years ago. Really made me think. .. I'm not set up with the means to make watermellon wine. Which sucks. I'd love to try and product. I bet it's really good. Would watch any video you may do on HONEY MEAD ALSO..
why did you add all those chemicals!!!! Try doing it with just yeast!!!! No need to make it, just buy it from a liquor store!! you use more chemicals than commercial wine makers!!!
flat thing he calls pan..bucket is first then pot..the pots you cook in you call pan..what is what then?..flat thing we call baking sheet..a bucket is a bucket and a cooking pot is a cooking pot..I'm not English. .confusing
I think that he means genetically modified to be seedless. Genetically modified fruits do have altered taste and it may make the wine better or worse depending on your taste. I doubt a lot of people would notice the difference, but if you are going to the trouble of not using a blender to preserve flavor it seems a little silly and arbitrary to not use non modified watermelons.
Looks awesome, bro. I will definitely make this come summer. To all the clowns complaining about him sanitizating his equipment, adding enzimes, etc, go ahead and make your own your own way. And when you have to dump your 5 gallon batch before fermentation is even completed, due to infection, come back and see how it's done.
I put all my Mellon in a blender and purée it saves a lot of time an work!
Watermelon wine is on my to-do list thanks for the helpful video.
if you put the yeast in a cup with warm water, and 1 desert spoon of sugar, instead of 40 mins it too you to activate the yeast it will only take about 10 mins max, give it a try but all in all it was really well presented and to reproduce it you have make it easy so thanks sister in Christ Khrissy
I do basically the same thing accept I use a paint stirrer to pulverize the fruit and release the juice. Cut a hold in the center of a bucket lid big enough to fit the shaft of your paint mixer through. Helps a lot at keeping the mess minimal. The solids separate naturally and I just skim them off the top. I do big batches for distillation so there's no need to be as delicate with it. Give it a try.
thanks for the tip. does it have any fruit flavor left after distillation?
+Oram Wines all depends on how you distill it. refluxing, not really. pot still, minimal. you have to stop the fermentation a little early to retain more flavor or use an adjunct.
Really nicely done, Justin! Quite the involved process--quite a workout! Lots of slicing, chopping and mashing! Looking forward to the tasting in a few months! Cheers!
homebrew62 thanks for watching its smelling very nice. cheers
did you sanitize the air?
I have been wanting to try some of your fruit wine recipes, but this one I am really excited about. I may have to go find some watermelon today! Good luck with it and I will be waiting for the updates.
jeep30303 very glad to see im helping others get inspired. would love to hear how your brew is going and how it turns out if you brew it. thanks for the interest. cheers
Fantastic video Justin. I have tried to make grape wine and failed. Probably needed those extra editions. Look forward to the next installment. Cheers!
Rookie Brew what happened to your grape wine. mine is very cloudy still but tastes good. thanks for watching and cheers to you.
Tastes wierd almost grapefruity and cloudy as hell. So I bottled it and gave it away. Will be nice with some juice in a punch or something. Cheers!
Rookie DIY next time try adding a bit more sugar. And try a yeast with a lower tolerance. The cloudy is just suspended yeast husks and there are plenty of clearing agents. Word of warning though some clearing agents can alter the flavor of your wines
Do you have idea of some books that i can buy to study more about wine making and that talks abut all the need to make a wine and possible to own a mini company.
dont bother chopping the mellon cut off the end make a whisk out of a wire coat hanger put it in the drill shove it in the cut end and pull the trigger in short burst then pour it through a seive save yourself hours. Happy brewing.
cool!
Great video. Good practices for safe winemaking. Good job.
Lynne H. Terry thank you for the kind words. cheers
sheet pan idea = brilliant, thanks man
My mouth is watering already! That's one cool wine 🍉
Christian BrewBear thanks for watching Christian. my pub smells amazing as we speak now. I can hardly wait to try this one at the end to see the results. I will be waiting very impatiently on this one. cheers
needed to see this as I belive it's going to be a great wine, I love what your showing me here, feel like ur my master and I'm ur apprentice.
Thank you very much for sharing ur knoledge, much apreciated.
Thank you for your kind commets they are much aprricated. I will be posting the 3rd and final video in this series very soon. thanks for watching. cheers
Would it be possible to simply boil the juice down to reach the ideal sugar concentration so that it can remain "pure watermelon" and so no extra added sugar is needed?
Was the sanitizer sanitized?
His lines on sanitation are pretty dam necessary
He sells his wine and cleanliness is probably the first time a customer wants to be reassured of when buying food
Hey those rinds are good pickled.
How do you pickle them?
The book "Putting Food By" has a good recipe. Basically, cut off the green part, cut into 1 inch cubes and dissolve 1/2 cup pickling salt in 4 cups water (per 8 cups rind). Soak the rind in the brine for 6 hours, drain and rinse well. Make a pickling syrup (4 cups sugar, 2 cups distilled white vinegar, 2 cups water, 4 teaspoons cloves in a little cloth bag) and bring it to a boil. Pack the rind cubes in hot jars, cover with boiling pickling syrup and cap. You can treat this like refrigerator pickles that need to be eaten within a couple weeks, or process in a boiling water bath for 15-20 minutes (my altitude- read up on this to be safe where you live) to make shelf-stable pickles. Definitely worth the effort!
Churro
I put cinnamon in mine along with the cloves. I'm not crazy about watermelon rind pickles mostly because I don't care for sweet pickles, but if you like sweet pickles you'll probably love them. A guy my son works with loved them and so I gave most of them to him. I got my recipe out of the ball canning book.
Hai
You can make the rinds sweet and spicy as well.
Hi. I cutting Apple and put it in the water for four days then I put sugar and lemon juice and yeast and fermented it from tow day. Correct or fuels what I did.
How about just blending the watermelon at start? Hiw many WM have you used?
Thanks for the video. Very helpful. Cheers
Thank you for watching glad you enjoyed. Cheers my friend
@@OramWines I am going to make watermelon wine this weekend. I have 22 fresh from the garden watermelons
Did he sanitise? Its very important and i never heard him mention it once
Very beginning of the video he does
Everybody does there own thing and I understand that. Can you explain to me so I understand why did you take the bags of pulp out and not leave them in there during fermentation ? I would think it would help with flavor leaving it in there. I am pretty new to winemaking so curious. Thank you.
Jim I believe he did leave the bag in. He did put it in the bucket he put the must into. But you don't leave it too long or you can get a cloudy finish
What do you use for a "Sanitizer?'
do u have part 2? I have not found it yet if u do.
Jesse Fifer ruclips.net/video/TWx0oW8xrog/видео.html
Can you please send a list of the whole products you used to make watermelon wine. I live in deep south TX where watermelon are grown early. Due to season. I have a hydrometer. Because I have a minor in Chemistry. I would really appreciate it. Coming from a science point.
What do you mean by the whole products?
i dont like the drill thing it may send some grinding particles in the juice
Question Justin:
I've noticed you don't use bentonite in your wines. Is there a specific reason for this, or just something you never have done?
Marvin Park Great vid BTW
Marvin Park i have used bentonite before in my wines. I don't mind using it but I have heard that it may strip aromas and flavors from your wine as it pulls particulates from your wine. great question though. if you want more info on the matter just let me know but that's the basics of why I don't use it very often. cheers
All you guys bash him for sanitation yes it's a little stupid to most if not all of us but if you run a business making something people ingest chances are you're not going to say "this is how you make pizza" and pull out some presumably dirty pizza pan. He's good at what he does apparently otherwise he probably wouldn't have a business surrounding it. And the guy also is probably not an alcoholic but I guy who enjoys a couple beers after working all day or watches a game with a few buddies or even just brews his own beer. The people in this comment section are killing me, everyone has something bad to say but no actual questions. So that being said thanks oram wines I'm onto your second video
thank you for the kind words sir.
Oh stop it, these inventions weren't discovered in sanitary times.
I promise you all these clowns either have never made any type of brew in their life or are old cooters that simply dump a packet of bread yeast in a Welches bottle. I would never make a 100% fruit wine without sanitization and campden tabs. All it takes is having to dump a 5 gallon batch due to infection and they'll be changing their tune real quick.
Yes I love how sanitizing is important to him...Awesome I absolutely love it That's how you run a business.
I have a quick question. When you take the first gravity reading and determine your sugars are not high enough, is it OK to add sugar at that point or should you add more juice, or just leave it alone and not add anything?
And for a follow up, can you do anything if the sugars are too high? Or is it just better to go with what you got?
Before the fermentation starts it's perfectly fine to add sugar to increase your SG or add a little water or juice (as long as the juice its self has a lower gravity than what you are aiming for) to lower it.
Hello Is there a part 3, if so may I have the link.
Use the rind to make pickles with very tasty when done right.
I have heard that I will have to give it a try. Cheers
It's called a sieve! I use mine mostly for jams or jellies
For 3 gallons can I use 6 gallon bucket and carbon since that’s what I have already? Or does the juice need to come to top of these containers for some reason
Thanks
Meant carboy
Hello bro, I live in Afghanistan. As access to wine yeast is very difficult so I planned to make my first home wine to use the bread yeast. I used 11g bread yeast (Saccharomyces cerevisiae) in 4 litter natural juice after activating it. The initial gravity was 1.11(1.04 was before mixing sugar and this is also target). But surprising when after 25 hours I took the gravity, it showed 1.07. Could you please update if this is normal. If yes then when the target gravity achieves 1.04, how should I make the yeast dormant/killed?
+Tahir Khan yes this is a normal thing. Most fermentation happens in the fist day to a week. You add potassium sorbate to kill off yeast, if you are unable to add this then to kill off the yeast refrigerate fowl a couple days to kill off yeast. Thank you for watching. If you have any more questions just feel free to ask. Cheers and good luck.
Tried this recipe but between moving house i didn't notice the trap had run dry and saw a fruit fly floating on top of the demijohn so chucked the whole lot down the drain. Was only one gallon so not too bad but will defo be trying this again some time soon!
some fruit flies probably wouldn't really harm your project! moulds would've done so. Best regards!
I agree with previous Writer. Only sugar end Yeast must be used for making the wine.
I have heard watermelon must is notorious for spoiling before it reaches a pH and ABV where it becomes more resilient. Have you encountered this problem in the past and if so, how did you combat it?
I went to the bottom of comments didn't find, where did you find that mixer for the drill, I have never seen one like that???
NO REPLY - I guess he DIED from his wine...
what's the use of white grape juice?
Do u have the web site where i can purchase all the ingredients for wine making,.?? is it necessary to add yeast in there, i thought yeast is only for the bread or cakes,.???
add vodka in there,. more fun,..!!!
Cesar Caoili the yeast makes the alcohol. if you really feel like it you could let some fruit rot for a week then add that in. it is yeast
Cesar Caoili yeast is what turns the suger into alchol
You can always look for a local brewery supply shop. Or even do a search for home brewing supplies online.
where did you purchase all the powder ingredients?
It took one week for my homemade cheap grape juice wine to stop fermenting... All I can say... It taste like diabetes with a slight buzz.. Not a messy buzz.
Can't find frozen concentrate white grape juice. What can I substitute for frozen juice?
Apple juice would work I'm sure
Another good one. Looks very good. Keep me posted.
Eric Knotts thank you as always I appreciate your interest. cheers
Being that you do this alot i would buy a juicer to cut some of the time off the processing they are down under a $100.00 now that will make good quick juice!
thanks for watching I did get a juicer for my birthday,last fall looking forward to using it this year. cheers
would it taste good if you used cold refraction to remove half of the water so the flavor would be more concentrated and less sugar needed. Nice video by the way
Where do i get a bag like that and what do you call that bag?
It's a grain bad. U can get it from local homebrew supply or online at a brew supply retailer
DOES THIS WORK IN 2016 THANK YOU
Yes it does work.
Ethan Radford Nope, it stopped working a year ago.
Amaos hahahaha
Ethan Radford got patched in v1.185
+Ethan Alexander I'm not sure but ,if anyone else wants to learn about how to make wine at home step by step try Corbandy Tasty Wine Crusher (Have a quick look on google cant remember the place now ) ? Ive heard some decent things about it and my buddy got amazing results with it.
My question is why he needs the potassium metabisulfite since he pasteurized everything first.
Yeah. Interesting but he kinda lost me. Imma go to the library i guess
hi, im also making wine(rice wine). i want to know how to make 100% wine. because sometimes it turns to a vinegar.
If it's turning into vinegar it's because you're getting oxygen mixed in at some point after the end of the initial fermentation (first week or so). Try to make sure not to let any outside air into your brewing vessel until you're ready to bottle or drink it all. The same thing happens if you leave a bottle of wine sitting open for a week or more.
Thank You for making this video, is there any possibility to own a water melon wine company.. i mean mini company,. if so what are the things that i will need... thank you sir
So happy to find this! I've been following for a while but just finding this. Did you put any water at all?
No water in this one at all. thank you,so much for watching and commenting. hope you enjoy the content. and feel free to ask questions and comment anytime cheers
Great video on watermelon wine.
Cheers
Strat Beer thanks for watching strat. cheers
Could you run it through a juicer?
judy klamp you could run it through a juicer. but might lose flavor from over processing.
It would be easier to use a blender.
cant you just use a blender? helps break it nicely and incorporates air ,also since you using sulfites why bother pasteurizing which may change the taste?
Did you sanitize that drill chuck before dipping it in your sanitized bucket of sanitized wine?
imnotahillbilly123 yes
W. Weber Get rekt!
How much sugar for a gallon?
roughly an idea is 2 lbs per gallon it all depends on how sweet your fruit or juice is to begin with and how much ABV your wanting
@@OramWines Thank you so much.
SO YOU HAVE LET IT SIT THIS WHOLE TIME WITH YEAST IN IT?
Yes I racked it into secondary after about ten days and there it is sitting
did you have trouble getting it to bubble during fermentation?
No I didn't have any trouble. Have u taken a Hydrometers reading to see if its fermenting?
WHEN WILL THE NEXT PART COME OUT?
+Charissa Lyons should be a second part coming in the next couple weeks it has been about a month since I started the watermelon we will check in on it soon. Thanks for the interest. Cheers
What happened with the watermelon wine see no other videos?
Lost the footage. Will make a new video this falls sorry about that. It did turn out pretty good. Thanks for watching cheers
great video
thank you and thanks for watching. cheers
why don't you candy up all the rinds?
WHAT!!! Another Watermelon Wine VIntner That is Also a Seahawks FAN!! This guy...we are definitely related...
Two fruits you do NOT want to aerate are watermelon or strawberry. That’s what makes the wine taste like candy. Keep oxygen away from these. Using sulfites drives the free oxygen away anyway which only means you have oxidized fruit and no free oxygen for the yeast as you intended.
So I'm a beginner: can anyone tell me ... Why NOT Boil the fruit? Is there a Reason that you stop heating it right before boiling it? would it hurt it?
Brenda Elder going you will lose sugars and flavor in evaporation from boiling
Part two?
+William Thomas part two has been released
Is watermelon wine or is grape wine
U can make most fruit into wine
You didn't close the lid tight in the end of the video.
bensontam yes i didnt have the lid closed tight at the end of the video but as soon as the camera turned off i snaped it into place. thanks for watching. cheers
Way easier is just to buy watermelon juice at Kroger, add sugar and yeast. Easy.
This guys fridge tells his live.
why you not use blender
Kris Ulayan don't want to over process the fruit it loses flavor if u do.
Why dont you just use the juice and the yeast. Without all those extra chemicals?
Really like your clock!!
6:15
here's a way to cheat. get a huge watermelon and use a brand-new sanitized paint mixer for a drill. Cut a hole in the watermelon and use the mixer to blend the inside of the Mellon. pour the Mellon out into a grain bag.
+RJMProductions sounds like a good idea I may have to try that. Thanks for the idea and for watching. Cheers
I'm surprised you didn't save the rings to sweeet pickle
nice
near Conway SC, i buy for 8$ 60 lbs water melons.
That's an amazing price
14:51 that's a lol
Don't use seedless watermelon if you want better flavor in your wine
Why can't you use a blender?
The Grape juice concentrate,and the tanin ,WILL add some body,MORE importantly it will give your wine ''vinosity''..which is the most important feature of your wine..Otherwise,your wine will taste like some slop your pet horse let out.
Arent all watermelon gmo watermelon nowadays?
Instead of complaining about all the sanitization, just make a drinking game of it. See if you can last halfway thru!
This looks very interesting. But STOP using a power drill
The motor in a power drill produces fine particles from the brushes in the engine durring running. With the drillRIGHT OVER your must those particles are falling into it. Power drill is NOT FOOD SAFE. Go to food and brews website and get a good safe mixer motor. Is built in an captured unit. Designed for this kind of thing
Thanks for the tip and thank u for watching. Others see and hear things that we never think of. This is someth in ng I had never thought of thank u again for the tip. Cheers
@@OramWines no problem. Just want to make sure nothing bad would happen. I actually came across an article on that 4 years ago. Really made me think. .. I'm not set up with the means to make watermellon wine. Which sucks. I'd love to try and product. I bet it's really good. Would watch any video you may do on HONEY MEAD ALSO..
Why is it so important to have everything sanitized, other than the obvious?
It kills off the wild bacteria and yeast that can change the taste or even kill the yeast that you put in.
the strainer is not a strainer but a ricer
why did you add all those chemicals!!!! Try doing it with just yeast!!!! No need to make it, just buy it from a liquor store!! you use more chemicals than commercial wine makers!!!
flat thing he calls pan..bucket is first then pot..the pots you cook in you call pan..what is what then?..flat thing we call baking sheet..a bucket is a bucket and a cooking pot is a cooking pot..I'm not English. .confusing
Y didnt u just use a blender
Robert James a blender would process the fruit too much and you would lose flavor. thanks for watching and cheers
Wow... i'm thrilled.
Why not halved the melon and scoop it out? A lot less wasted melon imo and less effort.
Aldo Lorenzo didnt think about it honestly.
I want a sip lol
I will have to make a new batch this fall. Thanks for watching and cheers to u
It was entertaining to watch I would love to try it it made my mouth water
Get a Vitamix, you will be done in 10 minutes
That Clock is not working lol
Your melon is GM can't see any seeds
Sam Red what do you mean by GM?
I think that he means genetically modified to be seedless. Genetically modified fruits do have altered taste and it may make the wine better or worse depending on your taste. I doubt a lot of people would notice the difference, but if you are going to the trouble of not using a blender to preserve flavor it seems a little silly and arbitrary to not use non modified watermelons.
woww all that work it better taste good lol jajajaja
www.epicurious.com/recipes/food/views/watermelon-rind-pickles-5643
Never tried it, but have heard about it.
Bro your just drinking a bunch of chemicals in a bucket make it like they used to and it tastes way better and way cheaper