How to Make Raspberry Wine | Fruit + Sugar + Water
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- Опубликовано: 24 окт 2020
- Armed with both beauty and brains, Ashley and I explain how to turn raspberries into an award-winning wine (well, my mom would give it an award, any way).
Raspberry Wine (Part 2) | Tasting and racking: • Raspberry Wine (Part 2...
Raspberry Wine (Part 3) | Stabilizing and bottling!: • Raspberry Wine (Part 3...
RECIPE
5-6 lbs. organic raspberries.
2.5 lbs. white table sugar.
3/4 gallon of water.
0.5 tsp. Lalvin 71-B yeast: amzn.to/2VR04sq
0.5 tsp. pectic enzyme: amzn.to/3zk0BBR
EQUIPMENT
Two-gallon bucket: amzn.to/3cfjXPm
StarSan Sanitizer: amzn.to/3u0CW6l
Airlock: amzn.to/2S9sj3X
Brewing bag: amzn.to/3x898qs
Hydrometer: amzn.to/393gH7B
Graduated cylinder: amzn.to/3w5kYRL
Food scale: amzn.to/3gr2QMN
Music: www.bensound.com/royalty-free....
MORE ASHLEY !! Another great video. Thank you!
Ashley actually looks like every Ashley in every single movie with an Ashley in it, NGL it's pretty cool! ^^
I cannot wait to tell her you said that! 🤣
🙄 duh
Watching this channel tells me how many things I’ve done wrong in my first batch I think I need to restart haha
We’re all learning together!
10 seconds in! Cute factor galore! Yay!
cute!!!
You get rid of her I’m cutting ties!😂😂😂😂 Now Let me go get some raspberries!
I would never! Go buy some raspberries!
10/10. very nice australian accent
Thank you sir!
If you dont put in the yeast it would still work since nearly everything in the nature has natural yeast on top of it. I am making wines with zero added yeast only using natural yeast, works equally as fine. In short, You cant make wine without yeast but you can make without adding yeast.
You certainly can ferment with the naturally occurring yeast on fruit skins. The problem with that approach is that it’s unreliable. For one thing, there is no guarantee what the yeast’s alcohol tolerance is. It might stop at 6% or at 14%. Moreover, it might produce off flavors. Or not. There’s just no way to know. In short, fermenting ‘naturally’ is a gamble. Now, if you grow your own fruit and use it every time, you’ll figure out what your naturally occurring yeast is capable of. But for the average home brewer who gets fruit from the grocery store or farmer’s market, it makes more sense for them to use a packet of yeast that’s been isolated and well-understood.
just be careful it doesn't turn into vinegar
Without adding yeast to say this amount of raspberries and sugar, would it ferment? Would rather try without. Thanks.
WOOOOO 63 SUBSCRIBERS
im tempted to see the results if a person were to just butcher this, no pectic enzyme and bakers yeast, lol
You could do that! Worth an experiment so you can first hand the value of pectic enzyme and wine yeast.
@@letswineaboutit I've actually got a batch on RN, the only differences are obviously the lack of materials but also instead of freezing them I'm just pouring boiling water over the berries and letting them sit til they turn a pale pink.
That should work!
@@letswineaboutit Update on the Bakers Yeast Wine, just tasted it and it has high alcohol and tastes super good. i didn't record what i did though so it will be hard to replicate, my bad! one thing id like to add is you don't get quite as much juice boiling it as you would freezing.
@@samancor3271 Always take notes! Haha!
Your hair canceled out everything you said.
Play a lot
Talk too much