HOMEMADE WINE! HOW TO MAKE! START TO FINISH!
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- Опубликовано: 7 сен 2024
- This is how we make homemade hooch! You can use just about any kind of fruit, but we used Concord grapes and Blueberries! The resulting beverage was a colorful, dry wine that went down smooth and had the desired effect!
Ingredients:
5 lbs of fruit
4 lbs of sugar
1 pack of yeast (1/4 teaspoon (0.9g)
Add water as needed.
Hey Todd I learned how to make muscadine wine from my father. He said NEVER wash the grapes. You remove natural yeast. Because I don't wash them I don't have to use yeast. Mash with a wooden muddle and sit for 7-10 days. THEN you strain and THEN you add the sugar and water for additional brewing. So there is a 2 step fermentation process for stronger percentage of alcohol and better flavor !!!!!!!!!!!!!! Just another way
Thank you.
Thanks deeply for sharinG how to make Wine Naturally without a yeast package as I just made some Apple Wine Naturally and it was a lil too sweet because I added a lil too muCh sugar...but...hey my Wine iS a work in Process!👍But your technique will giVe Humanity the Confidence to make it Naturally too!✌😀🌹🍷🌹☕🍵☕
A couple tips to make your wine better: I wouldn't blend the grapes, this releases acids and stuff that will affect the taste of the wine, especially if there are seeds in there, best to mash up in a screen bag and then put the hole bag in the bucket for fermenting squeeze out and remove when done, this will also help remove and chunks of fruit that are not needed. The 7-10 days is just the initial fermentation process and should be able to breathe, the yeast needs some air to work right and this process only gets you 70% of the fermentation. You will get stronger and better wine if you siphon into another container and leave sediment behind and then you put on the airlock after topping container with water and let sit for 4-6 more weeks. Depending how quick you want your wine, you can do this one more to to clear it up a bit before bottling (siphon, top with water and airlock until fog free). Just some tips to help make it a bit stronger and taste even better without adding cost to what you are doing...just time...cheers...
Thank you! I appreciate the useful info!
Not a problem...
Good advice
The guys a,dumb****
How much grape would you suggest for a 5 gallon fermentation bucket? 25 lbs?
I made this last year and it was awesome. Can't wait for this year to make more. My 93 year old mom loves it!
Cool! I'm glad you liked it!
This is an awesome video. So many other videos take you through a million step just to make one jug of wine. Being from the south, North Carolina I've had family members who made wine the same exact way and I knew the process could not be all that difficult. So of course I'm going to the farmers market this weekend to get a flat of grapes and blueberries sugar and yeast and I will make some of this for my wife to serve at Thanksgiving. I don't drink but I'm sure she will enjoy thanks again for the video
Best of luck! We like this homemade hooch back in here! Thanks for watching!
Oh boy, I can't wait to start making wine at grandma's! :D
Best of luck to you! Thanks for watching!
I've been making Apricot Moonshine, honey mead, and now the wine I tried it early with vodka, Oh my good lord it's delicious. 😋
Wow! It all sounds good! Thanks for watching!
Thank you. I used your method and my two 5 gallons are almost done. Tasted today and it was lovely.
You're welcome! I'm glad it worked for you!
i love how you included the family pics thats true character right there
Thanks!
This was far simpler than I thought it would be! Thanks for showing us!
Thanks Morgan!
I have pear trees in my back yard. This year they are loaded with pears. I think that I should make some homemade pear wine and post a video of it on RUclips.
I would like to see that! I've tried it with peaches! Pears would be interesting! I'll be watching!
We have pears and grapes on the farm here. Love this time of the year! The chickens go crazy for both (:
Thank you !! I was looking for an easy way to make this wine! You’re the best!
Thank you!
Who are wacthing @ time of quarantine hope you could make something to drink cause the liqur shops near your are also closed
That's right! Thanks for watching!
What?! We’ve been on a hard lockdown here in Michigan but one thing that’s stayed open (around me) are the party stores. I think I’ve drank more alcohol these past 6 months than I have my whole life ..... here to learn how to make my own because I’m tired of giving my money away to the government
We're gonna try this this year! I'll be back in touch when the process is finished. We're excited to try this method.
Cool! Best of luck to you! My grandfather was a Harmon. Are we related?
How was it??
I love this video 👍. I made wine twice from grapes in my yard. I've wanted to try using the blender and finally, here's your video doing it and you love the outcome! Now all I gotta do is pick which junk room to use 🥳. 🥂 Cheers!
Best of luck! Cheers buddy!
I want to make my own Wine. Thank you so much for this video, you really helped me out a lot!
You're welcome! Thanks for watching!
Wine for wine for me
I just brought home a flat of table grapes, ready to try making some wine
you are my hero sir my grandpa won't tell me his method lol maybe I can perfect yours to out do his lol...Shouting from Texas
Thanks and good luck!
Marcus Crawford ok
Making wine from any grapes is pretty easy even unripe ones if you know what you are doing. Add sugar though. I get the best with special wine yeasts like rc212 and BDX. In my op. it's some of the best wine, far better than storebought. Drink before a years out, they dont last forever. If you do though youll be glad you did. If you use unripe grapes, add water, cut the acidity with calcium carb. and add sugar maybe a little honey youll get great results, specifically with BDX but RC212 works very excellently too. Try it out, and tell me. Youll be glad you did. Be sure to wash and then fill bottles and fermenters and almost anything that touches the wine with water that has sodium bisulfite added for a few minutes. As long as you cork the bottle with a decent floor corker.... your result will prob. be golden. Add sugar but not too much. Wine can be made this way, like a tea, soaking the mashed grapes in a fermenter for a while. Always cover the fermenting grapes with plastic wrap too. Strain out into bottle after a week or so of punching down the cap and smashing the grapes. You will then have very excellent wine if you did it right. It takes about 4 months or so to ferment completely. Too much sugar, or too much acid, too little water or calc carb added will result in something not good. Get it just right and youll have a wine literally fit for a king out of native grapes. I prefer concord, but prob. any can be used. Add just a little bisulfate to the bottles when you bottle to the wine. Let the corks float in a glass of water with sulfate. I like to use storebought wine corks and cut off the used end. I like to pick mine early too when theyre turning to birds dont get them. They tend to find them when ripe and eatem all. Youll get a white wine or rose, but it will be amazing. Always rinse out the bottle when done. Theyll be some gunk int he bottom, but dont be afraid, its just yeast and its edible and even tasty, but its not bad for you. It contains vitamin B6 and trace copper. You perfect this and you wont be going back to storebought wine, trust me. Results are amazing. Wont give you a dark red, in the colder climates with unripe grapes, but you wont notice, because DANG its so good. For really green grapes add a touch of dark honey in the fermentation. Sometimes I freeze the really green ones for a long time, and this heightens the flavour and lessens the acidity. But cutting the acid is mostly the water and calc carb. The rc212 gives a WORLD class wine with this green grapes. But sometimes there an off flavour thats very slight. Too bad. I love that stuff. The BDX doesnt have ANY off flavours I could tell. And is still amazing. BDX and RC 212 are some of the best yeasts. No sulfur problems usually in the bottle (as with Pasteur red.) (=you open it and it smells like a rotten egg. this is from fermenting in a bottle or closed container. It can be removed by copper exposure (any copper metal in the wine.) However RC212 and BDX usually give the BEST wine anyway and they dont have sulphur problems usually.
I'm having a bash at making my own wine just now for the first time ever so fingers crossed. Currently on day 3 of fermentation. I'm doing a blackberry wine with grapefruit (I'm hoping it won't be too sweet :p ), because I have used berries instead of grapes I added a strong cup of black tea-3 tea bags stewed to replicate the tannins in grape skins. I'm excited to try new recipes and learn along the way. Enjoyed you vid, thank you for posting. Cheers...hopefully lol.
Cool! That sounds good! Cheers!
How did it turn out? The tea idea is interesting!
Just got my batch going following your instructions with our white grapes here in oregon. Thank you!
Cool! You're welcome!
Fantastic! Ez! I’m excited to not have to overthink the process. Thanks very much for a great video. I’ll be trying this soon! Cheers
Cool! Cheers!
Great batch a Hooch there, Tod & Mrs.Todd Thanks 4 sharing ATB Terry God Bless
Thanks Terry!
I'm from down south originally North Carolina. Instead of yeast we use a small Dixie cup of grits in our wine and it came out just as good
Cool! I never thought about grits!
Well, I don't believe that! I guess you strain it all so it doesn't matter. The yeast can come from the air as well.
Ive been brewing for a bit but i definitely recommend star san to sanitize all your equipment before fermentation, before testing abv and before bottling. Helps cut down chances for contamination. I also suggest using that same star san solution instead of water in the reservoir. Its meant to keep out small bugs that water wont kill
Okay. Thank you.
I ran into best wine making video searching what to do with all these grapes 🍇 I found at my parent's home just left to rot. I picked them, found your video and watching and was just thinking if i should use a blender instead of what other youtubers suggested, and you did exactly that. Then I wondered if I should do it now since I had "half" a beer too 😂 and since you did too, I am gonna now do exactly what you said and make my wine today 🥂 love your funny attitude
Thank you so much Rachel! I hope your wine turns out well.
Thank you so much. I have whole lotta grapes on the vine right now. I'm on it. Thank you for the info!!! God Bless
Just made this, first time making wine and it is amazing. Thank you !
I'm glad it turned out good for you. It can be tricky sometimes. Thanks Bruce!
Appreciate the camera angle. Mrs. got some fun bags. YEEEEEEHAAAAAA
Yes. She does.
Now you're my type of people. Makes me miss my family in WV God bless you, fine Sir!
Thank you! I appreciate it!
Great video. Uncomplicated and easy. Gonna try this one.
Thank you! The quality of the wine can be adjusted, depending on how much fruit you have available!
one of the best videos out there! no frills wine making!!!!!!!!!!!!!
Thank you!
Like the Bob Ross of wine making. 😂
I'm okay with that! LOL!
Nice video. Id recommend a couple of yeasts that will help you out if you ever get around to it.
Wine yeast (D47) has a alcohol limit of around 14% but leaves you with a sweeter wine
What I like is the champagne yeast called (EC 1118) it reaches the 18% level but leaves you with a dryer wine.
Normal bakers yeast is fine if it’s all you have but it’s alcohol limit caps at about 6-8%
Just a few tips. Cheers brother. 🤘🏼
Thank you!
Was amazed and you have the demeanour of coolness that is sadly lacking in many others who over talk speak and too much.
Thank you so much!
my buddy used a balloon with a pin sized hole in it over the vent cap. it would rise and fall.. then he'd shake the bucket and it would rise again..he said once the balloon doesn't rise anymore, it's done. great video.
Thanks Brian! That sounds like a good method.
Finally, a wine maker with class. I gotta hand it to y'll that moonshine...errr wine, looks to be a fine vintage. The facilities were top notch...maybe a little on the too clean side..but what the hey, you can't have everything your way. Cheers!!!
LOL! Thanks! Cheers!
Love hearing Andy in the background! Lol
Yeah, we kinda like those old shows! Thanks!
@@ToddWittenmyerBackwoodsLiving me too buddy, me too!
The best homemade wine ever!!!! thanks guys!!!
You're welcome!
I will try this!!! thanks for your video. You make it look so much fun!!!!
Thank you!
Super clean lol
I used to like a lot of the desired effect...LoL...A little wine now and then helps digestion or at least that's what some of the older generation in my family have told me...LoL..All I know is it makes me happy and warm...LoL...
Oh yeah! A little wine is always good! LOL!
The tube in the bucket reminds me of finding a Hooch stash in a cell or closet
Yep. It does!
Gotta respect the early 2000s vibes this gives off
LOL! Thanks!
Hi Todd, I have approximately 60 lbs of concord grape from my backyard just about. Wondering how much sugar, yeast and water to add after mashing? Great vid!
I usually do 1 four pound bag of sugar and one pack of yeast for every 10 pounds of fruit! The amount of water varies depending on how much liquid you want. And how strong, or weak, you want your homemade wine to be. Less water usually means a better tasting wine. More water means more wine, but it won't taste as good. I hope this helps!
Giving this a try today my Neighbors grapevine was very abundant this year
Good luck! Thanks for watching!
Todd's Backwoods Living! All going well so far can’t wait for the end result!!
Thanks Todd , your good people , not to mention that Bailey dog of yours. Funny dog.
Thank you! Take care Doug!
Educational AND entertaining!
Thank you!
That looked like some great juice !!! Right off the bat!
It turned out pretty good! Our experience with the wine has taught us that every batch is a little different! We always drink it though! LOL!
Love it brother
Thank you.
We grow good ole tomatoes and homemade wine
And a country boy can survive
Yeah! That's how we do it!
3 bottles of family size welch's 100% grape juice, 4 pound bag of sugar, 1 packet of yeast, and one of those blue, 3 gallon water containers. Mix it all together a come back in 2 weeks, you'll have 3 gallons of tasty wine
Thanks for the tips!
Dang this guy replies to ever comment... respect. Great video brewski
Thanks!
Thank you so much I made hooch wine and it was a big hit!!!! I'm makeing it right now and I needed a refresher..lol thanks brother!!!
Cool! That is awesome! Thanks for watching!
my dad and his friend have made blueberry, grape, chokecherry, and dandelion wines before. I have made wine for others but i won't drink the crap myself. lol
Thanks for sharing Mr. Todd!!
Hey Adam! I've drank many gallons of this crap by myself! LOL!
Lmao
i lived in a dry community and they wont ship any brewing stuff to the area, but luckily we had grapes, bread yeast and sugar and made wine in a similar fashion, not the fanciest looking but tasted good and did the trick.
I used to make lots of wine. Smart mov removing the grapes from the stems. Before you add sugar, you have to check the sugar content of the juice. If it's 22% your good to go. If it's lower, then you add sugar to some distilled water. At 22%, fermentation will start on its own.
Okay! Thanks for the advice!
Making wine from any grapes is pretty easy even unripe ones if you know what you are doing. Add sugar though. I get the best with special wine yeasts like rc212 and BDX. In my op. it's some of the best wine, far better than storebought. Drink before a years out, they dont last forever. If you do though youll be glad you did. If you use unripe grapes, add water, cut the acidity with calcium carb. and add sugar maybe a little honey youll get great results, specifically with BDX but RC212 works very excellently too. Try it out, and tell me. Youll be glad you did. Be sure to wash and then fill bottles and fermenters and almost anything that touches the wine with water that has sodium bisulfite added for a few minutes. As long as you cork the bottle with a decent floor corker.... your result will prob. be golden. Add sugar but not too much. Wine can be made this way, like a tea, soaking the mashed grapes in a fermenter for a while. Always cover the fermenting grapes with plastic wrap too. Strain out into bottle after a week or so of punching down the cap and smashing the grapes. You will then have very excellent wine if you did it right. It takes about 4 months or so to ferment completely. Too much sugar, or too much acid, too little water or calc carb added will result in something not good. Get it just right and youll have a wine literally fit for a king out of native grapes. I prefer concord, but prob. any can be used. Add just a little bisulfate to the bottles when you bottle to the wine. Let the corks float in a glass of water with sulfate. I like to use storebought wine corks and cut off the used end. I like to pick mine early too when theyre turning to birds dont get them. They tend to find them when ripe and eatem all. Youll get a white wine or rose, but it will be amazing. Always rinse out the bottle when done. Theyll be some gunk int he bottom, but dont be afraid, its just yeast and its edible and even tasty, but its not bad for you. It contains vitamin B6 and trace copper. You perfect this and you wont be going back to storebought wine, trust me. Results are amazing. Wont give you a dark red, in the colder climates with unripe grapes, but you wont notice, because DANG its so good. For really green grapes add a touch of dark honey in the fermentation. Sometimes I freeze the really green ones for a long time, and this heightens the flavour and lessens the acidity. But cutting the acid is mostly the water and calc carb. The rc212 gives a WORLD class wine with this green grapes. But sometimes there an off flavour thats very slight. Too bad. I love that stuff. The BDX doesnt have ANY off flavours I could tell. And is still amazing. BDX and RC 212 are some of the best yeasts. No sulfur problems usually in the bottle (as with Pasteur red.) (=you open it and it smells like a rotten egg. this is from fermenting in a bottle or closed container. It can be removed by copper exposure (any copper metal in the wine.) However RC212 and BDX usually give the BEST wine anyway and they dont have sulphur problems usually.
2nd bdx is when i realized i was being trolled
Really>? No this is no trolling joke. I do love the BDX yeast. Has no sulphur prob.s, and a great dry wine too. Why do you say Im trolling?
Todd you alright man! I dig the family shout outs and the Junk room!
Thank you!
Great Video, really enjoyed it and plan to try this sometime.
Thanks! I enjoy your channel!
Todd: " I said this is a junk room, if you don't have one you really should get one." Excellent! (IMO)
Any Hoarder: "You call that a junk room.??"
LOL! Thanks for watching!
Great vid. Love the simplicity of it
Thank you!
Hey Todd, just watched ur video. How many gallons of grape mash did u use total to match with the 4lbs of sugar?..and how much yeast?
Very cool video. I laughed when you said it was potent. I bet!!
Thanks Tim! It had some kick to it! LOL!
I've made apple cider the same way with apples from the tree in the back yard little sugar and yeast. No fancy chemicals tasted great I did spend a little money on a wine making kit though.
I've tried it made out of apples before. It was pretty good!
i made dark red blackberry wine.
just dumped warm water, sugar, yeast and mashed blackberries in a bucket and i let it ferment for about a week and 3 days, then i squeezed out by hand the wine from the mash, then i let the wine sit for about a month, but periodically change the containers that the wine is left to sit in, just to make it as clear as possible, in the end i bottled the wine, got 5 bottles of wine, currently is left to sit in a box in a cold and dark room.
Cool! Sounds like it's going to be some really good wine!
yeah that has been bottled 2 weeks ago.
now its mid september, and i got some grapes, and its practically the same process.
it's day 2 of the fermentation process, and i added 2 yeast packs, since i didn't have any yeast on day 1, i resorted to putting bread in sanitized plastic sock, and use that as a primitive type of yeast.
now, all we gotta do is wait.
The blinder is cutting up the seeds and the skins and the green grapes
You might as well left the vine
Because you can’t separate the tannins from the juice
I know. Thanks for watching.
Just what my dream house needed
Cool!
Boy I bet that is some good stuff! I’m definitely gonna be trying your technique out after my other runs finish! Thanks for the video sir an stay safe out there! You have a new subscriber:)
It gets the job done! LOL! Thanks for watching and subbing! I appreciate it!
From the stem,not from the vive ,the vine is the tree .
Neat little process im about to make a batch of blackberry wine
Thanks! That blackberry wine is some good stuff!
awesome vid man! Good natural process
Thank you!
Yeah, sugar is so natural.
Got to try this! Thanks for the video!!
Thanks for watching Zach! I used to live in Marietta! That was back in the 80's! Cheers buddy!
---Help Requested---
I brewed Cranberry wine about a month ago with ' real' brand cranberry juice and regular yeast. Brewed it in dark atmosphere with proper airlock facility, after a week i filtered the yeast out of the brew via muslin cloth. For few days i still saw bubbles rising from the bottom in my brew, it's been a month now and i haven't consumed even a sip of it. Today i saw some kind of weird thing at the bottom like you get layer on milk (can't explain in words) i took a sip and it kinda tastes harder than before. Is it just aging or has the brew been ruined, now i wanna consume the wine but don't know whether it'll get me into hospital or high???
It normally doesn't ruin, but I would have to look at it to be sure. I hope this helps!
I am about to attempt my first time in making wine. I have a question, should I stir the mixture at any point while it's going through the process? Also, i don't have any yeast, is it required to add yeast? I was reading that the mixture would get yeast from the peeling and isn't required but adding sugar would create stronger alcohol levels? Hoping you can correctly advise me on everything. Thanks in advance 😊
I have stirred it throughout the process. You don't need yeast, but it helps. Sugar does help with more alcohol content. Thanks for watching.
Thanks for the video mate - enjoyed it.
You're welcome! Thanks for watching!
An ENJOYABLE WATCH!!! I'VE DECIDED TO SUBSCRIBE!!!✌✌✌
Thank you!
If you harvest grapes when they look old and chrinking you get less juice but the taste and the swetness is awsm
Cool. Thanks!
Thanks for the video! Made a batch today , fingers crossed it works!
You're welcome! Good luck!
So cool
Thanks!
Thank you!
You're welcome! I appreciate you watching.
Awesome sounds good
Thank you 😋
Thanks for sharing! Happy Thanksgiving! Dave in WV!
Hey! Thanks Dave! Nice to hear from you buddy! Happy Thanksgiving to you as well!
I would not put it right close to shoes and vacuum cleaners. bacteria and yeasts have ways to "fly" (because they are the lightest dust) and move from one place to another
hey ,if anyone else trying to find out how to make wine at home from fruit try Wiltapar Wonderful Wine Secrets (just google it ) ? Ive heard some interesting things about it and my brother in law got cool success with it.
Hey everyone, if you want to waste your time, try what ol' julius is suggesting on every damn wine vid out there.
That was a very interesting post, here are some more tips for how to make wine…
Use the right equipment. Things like plastic buckets and bins come in different grades of plastic. You must use the food-grade plastic products not the cheaper buckets you might use to clean the floor!
If plastic buckets and bins start getting scratched and grazed, replace them. The grazes will start harbouring microbes and eventually you’ll have a spoilt batch of wine.
If stirring the must (the initial mix of fruit and water etc.) in a bin, scald the spoon with boiling water first to quickly sterilise it.
Fill and top up airlocks with cooled, boiled water - not straight from the sink.
Avoid metal spoons and sieves with fermenting wine - i.e. after the yeast has been added. Sometimes they can taint the wine. Avoid wooden spoons, which are hard to sterilise - plastic is far better.
Reusing wine bottles is fine, ask friends to save them for you and check with local clubs or restaurants who are often happy to give them to you. Wash out immediately as a clean bottle will be a lot easier to sterilise when you come to use them.
Rack your wine to clear it before bottling. That is, using a syphon tube, suck up the wine from one demijohn into another leaving the sediment (called lees) behind. The tubes with a base and valve are cheap enough and a make this easier. Allow the wine to settle for a week and repeat if necessary before bottling
Never judge your wine by the taste as you bottle it. Most often you will think it's a disaster. Some wines can take two years to mature. As a general rule, try a bottle after 5 or 6 months. If it tastes harsh, leave the rest for at least another 5 or 6 months.
Allow time. Time is the great wine maker and you should never be in a rush. We’ve made wine that was nnine months in the demijohn before bottling and drunk it three years later. The next year it was even better!
(Reference: Pavas grape plan site )
Thanks for your very interesting article, here are some more tips for how to make wine…
Use the right equipment. Things like plastic buckets and bins come in different grades of plastic. You must use the food-grade plastic products not the cheaper buckets you might use to clean the floor!
If plastic buckets and bins start getting scratched and grazed, replace them. The grazes will start harbouring microbes and eventually you’ll have a spoilt batch of wine.
If stirring the must (the initial mix of fruit and water etc.) in a bin, scald the spoon with boiling water first to quickly sterilise it.
Fill and top up airlocks with cooled, boiled water - not straight from the tap.
Avoid metal spoons and sieves with fermenting wine - i.e. after the yeast has been added. Sometimes they can taint the wine. Avoid wooden spoons, which are hard to sterilise - plastic is far better.
Reusing wine bottles is fine, ask friends to save them for you and check with local clubs or restaurants who are often happy to give them to you. Wash out immediately as a clean bottle will be a lot easier to sterilise when you come to use them.
Rack your wine to clear it before bottling. That is, using a syphon tube, suck up the wine from one demijohn into another leaving the sediment (called lees) behind. The tubes with a base and valve are cheap enough and a make this quicker. Allow the wine to settle for a week and repeat if necessary before bottling
Never judge your wine by the taste as you bottle it. Most often you will think it's a disaster. Some wines can take 2 years to mature. As a general rule, perhaps try a bottle after six months. If it tastes harsh, leave the rest for at least another 5 or 6 months.
Allow time. Time is the great wine maker and you should never be in a rush. We’ve made wine that was 9 months in the demijohn before bottling and drunk it three years later. The next year it was even better!
(I discovered these and why they work on Pavas grape plan site )
There are several components to doing a pro job. One resource I found which succeeds in merging these is the Pavas Grape Plan (google it if you're interested) definately the most useful course i've seen. Check out this unbelievable website.
Hello Todd
Just to make things clear, i need for every 1 pound of grape 1 pound of sugar, correct ?
What about the water, how much gallon to dissolve the sugar and yeast ?
Thank you :)
5 pounds of grapes to 1 pound of sugar. That would be best. Use about half of a gallon of warm water to dissolve your sugar and yeast.
dope!
Are the old shoes in the bag next to the fermenter used to give more flavor to that obscene concoction you call wine?
They are there to solicit responses like this from kind folks like you. Have a nice day!
Awesome! Thank you for this!
Thanks for watching Scott!
Scott Gilbert hii
Scott Gilbert u have a whatsapp
Living the good life my man. I know you miss that power stash from your prime tho
You got that right
I am new and I like to learn wine making
Cool! Thanks for watching!
this is awesome.
thanks for sharing
Thank you!
god bless murica
Yes!
hi everyone ,if anyone else wants to discover how to make wine at home step by step try Nadazma Fast Wine Helper (do a google search ) ? Ive heard some unbelievable things about it and my colleague got cool results with it.
Adolf chan may god save your soul
Thanks for the vid. It was awesome! My 5 buckets have stopped fermenting. I was told not to pour the last two inches of liquid at the bottom of the buckets through the strainer. Couldn't see in your video if you did or not. What are your thoughts on this?
It will be a lot clearer if you do that. But we usually try to get all that alcohol goodness! LOL! That's just us. But, do whatever works the best for your wine preferences. Cheers!
Great video!
Thanks! I appreciate it.
Thanks for the nice video. I really love wine, especially when it is made at home in a natural and healthy way. My question: After the fermentation period is over Does wine contain toxic methanol, does fermentation produce methanol??
I don't know, I just like drinking it!
Please help I put my grapes in sugar and yeast for 10 days, then I strain them, put them in a bucket with the hose like yours, it has been 5 days they still have not bubbleddid I screw it up
im curious how long didnyou brew it for with the whole grapes? when i done it i would let it ferment a week with whole fruits, then strain the whole fruit out and let it sit for a month. i noticed you on bottling day still had whole fruit. did let it ferment a week or more?
About 7 to 10 days. Once you strain it you leave the leftover fruit pulp and settlings out of the wine.
Why does the wine need to drink/ chug water? As you said.
Because you're Megan Davison.
@@ToddWittenmyerBackwoodsLiving could you help me learn by providing an answer
where do i find wattay?
That is the million dollar question!
Hi Todd! Loved your video! I'm gonna try this recipe. I'm into a sweeter red wine. Should I use the 5 lbs of grapes to 5 lbs of sugar ratio or use more sugar for a sweeter taste? This will be my first batch!
I would go 5 and 5, but I'm only guessing! I hope this helps!
Julie Houston y
What a great quick way to make some wine, how long after you bottle the wine does it have to sit before it’s ready To open and drink? And what temp should the bottles be in during this time? Thanks a lot! Great video!
I have chilled it in the fridge and drank it the same day, but it's better if you leave it in the fridge for a week or two. Thanks for watching!
Hi how long after putting everything together mixing etc will I see the bubbles? I've got 4kg grapes 1.5kgsugar 4grams yeast a total of 8liters in a 10l bucket.
It should be bubbling within 24 hours at room temperature. Thanks for watching!
Hey Todd, if I have grapes with seeds, can I blend those or would it affect the flavor of the wine?
Hello Rebecca! Yes, they will affect the flavor! Blending the seeds is not recommended! (We drink it anyway.) LOL!