Are you tired of BUYING your alcohol from the store? Do you want to learn how it make some for yourself? Well, you're in luck: in this channel, I'll show you how to make quality wine, mead, and cider from the comfort of your own abode.
Your wine making process confirmed my mistake. Other wine makers suggested 4 lbs sugar. My gal batch taste like liquor. Your suggestion of 2 lbs is what i,m after next time. Thank you
I always rinse foam out with distilled water. I could never taste any differnce having a tiny bit of excess sanstar, but i have a friend thats a pro... Who can. Ive blind taste tested that mofo several times over the years and he always nails it. Uts harmless , but can change taste ever so slightly apparently.
totally awesome explanation for someone who is a novice. I have to give ya Sh*t about the "vanilla beanstalk" comment which made me laugh. vanilla beans are just vanilla bean pods, no stalk involved, just the pod of the vanilla orchid seed pod. vanilla orchid stalks might also be delicious, I'm not sure I've ever heard whether the vanilla orchids themselves are delicious or not but generally that's not what you are able to purchase, its just the pods :)
"ive heard that ugly people have bad memories" this exactly the kind of non-nonchalant quote ive been looking for when I explain a "bad person" to other people who are in s relationship. Just a complete L*ser. thanks for the swill recipe.
im just trying to make my first cider, and theres about 1/2 inch of white something on the bottom of the 5ltr demijohn, is this normal? what is it? and what should i do?
Well thanks 🙏 finally someone who experimented all sorts of way to do it, I'll definitely gonna try this safale s 04 i got tired of the rotten taste of lalvin
Usually the only time I can smell it is when my nose is right above the airlock, sometimes when I walk into the room if the air is still after a few days but that's very subtle. The smell is a pleasant smell that for me has a sweet clean air/ozone smell which sounds a little weird but over all its just subtle smell of the good drink your making.
I added 1 cup of white sugar to mine and brought the sugar gravity from 1.050 to 1.092. Which should give me an ABV of 12.08. I used 71B yeast because bread yeast may or may not get to the higher alcohol levels we look for. Other than that everything else sounds good. Oh, and I like your flag in the background. GO BLUE
Why no specific temperature for the fermentation. People always say cool dark place yet for example red wine ferments best at 86F or 30C. Yes dark place for sure but cool place could mean a long or failed fermentation.
Dude are your followers really that stupid that you have to instruct them use a DRY funnel and cover the bong and share the one gallon bottle. Hey folks don't cover the hole in the bong .
Great video folks! Loved Grandma and Grandson working together and putting out some great info! I'm knew to the wine making and am gathering all the knowledge I can before I attempt my first batch!😊 So thank you both!
No this wine is meant to be consumed young just add real wine yeast get the abv up wait 1 week or 2 and once it stops bubbling rack to get rid of yeast cap at bottom chill and drink up man
@@furrycircuitry2378 Oh wow, I actually recently made my first wine, let it ferment for about a month and it turned out great, I didn’t have a therdometer but I roughly guess it’s around 10%+. Thought I was bottling it too soon but ig I overdid it😂
@@TheOpp111 yeah you did but you live and you learn regularly the abv is around 12-14% when using wine yeast but 10 is good I try and aim for really dry wine the only problem is I love getting white girl wasted and drink it all before it gets really dry
I like that. I had listened to Charles too and had nearly let my first brew go too long because of a few videos I watched that just watched the bubbles without using the hydrometer. I've learned you better check the hydrometer at 7 to 10 days of fermentation and use that as the basis for when to proceed to conditioning.
Don't know if you still make mead, but if you miss your window for backsweetening and you mead goes hazy you can add Pectic Enzymes that will clarify the mead if you leave it in container for a couple of days after backsweetening. Waiting a couple days is also wise when backsweetening because there is a potential for kicking off your fermentation again. You removed this posibility when adding the stablizers/pasturizing chemicals in this particular batch, but is of note if making sparkling meads in the future.
you used a portion of OLD yeast, shoulda used a whole New Packet and fermade O for the best results.. soon as you said a Gram.3 of USED yeast, I knew it was going to stall... and here you are..Also putting the pepper in Conditioning instead of Primary, would also have helped due to the possible interference to the yeast in Primary
