I agree with the ubv mate.have brewed banana and peach wine that hits 20% sometimes.Rocket fuel but not really enjoyable, but a 14% is highly enjoyable and still potent.
Looks great! Just a slight correction, the yeast doesn't die at temperature over 25°C. It's active in the range of 18° - 35°C. Above that it stops working and only above 40° it starts dying. That's why when you're pasteurizing wine, you need to raise the temperature to above 40°... normally 40° - 45°, and keep your brew at that temp for about 10 minutes.
Ive just started making wine recently. I stumbled upon your channel. I like your approach to this wonderful hobby. I currently have 20 gallons of apple juice fermenting. I'm going to be distilling it using fractional distillation (freezing). I'm trying to drive the alcohol content up. It's certainly taking a long time.... it's still bubbling. I also have blackberries in proximity to my home. I've accumulated approximately 2.5 kilograms of blackberries and there's still a lot of fruit on the bush yet. I'm looking forward to producing a large quantity of blackberry wine.
So hard to find someone showing how to do this bout to start for the first time thanks for the video please continue your videos!!
I'm glad this video helped you Hunter.
Happy Brewing!!
I agree with the ubv mate.have brewed banana and peach wine that hits 20% sometimes.Rocket fuel but not really enjoyable, but a 14% is highly enjoyable and still potent.
awesome today i will start making one. got myself a nice 2,1 kg of fresh plucked blackberries!
Looks great! Just a slight correction, the yeast doesn't die at temperature over 25°C. It's active in the range of 18° - 35°C. Above that it stops working and only above 40° it starts dying. That's why when you're pasteurizing wine, you need to raise the temperature to above 40°... normally 40° - 45°, and keep your brew at that temp for about 10 minutes.
👍 👌 ♥ 👏 🍷
Ive just started making wine recently. I stumbled upon your channel. I like your approach to this wonderful hobby. I currently have 20 gallons of apple juice fermenting. I'm going to be distilling it using fractional distillation (freezing). I'm trying to drive the alcohol content up. It's certainly taking a long time.... it's still bubbling. I also have blackberries in proximity to my home. I've accumulated approximately 2.5 kilograms of blackberries and there's still a lot of fruit on the bush yet. I'm looking forward to producing a large quantity of blackberry wine.