This channel will be dedicated to "How To" videos where I have done the research so you don't have too. From cooking hacks, how to make wine, grilling and BBQ and so much more, I will give you some great ideas and things to try that work. With my life experiences it is time for me to share some of the best things in life through video. So sit back and relax and come along for the ride as I teach you some amazing things. Yes it's a wine channel and how to channel all in one.
I am very new to wine making. My father and mother have made home made wine for years, mostly dad. He passed away and left some on the 4th racking. He had batch of cherry and 2 batches of strawberry. We sanitized everything and bottled the cherry with my mothers help. Sadly like i said i am very new to it and mom didnt assist dad too much (we bottled it just so it would be sealed) The problem i seemed to have is it was too sweet for me, almost to the point of cough syrup to my taste buds. I like semi sweet at best. We added no suger. Is there a way to make it a little drier (even if we have to uncork it) and rebottle. On another note , some of the best wine he made was strawberry banana.
Sorry for your loss. There is no easy way to do that. You would have to unbottle and add some water or juice and bottle being sure to add the correct additives. It should mellow out some overtime. Sounds like he made a dessert wine.
Just watched all 4 videos and bought everything needed to start making my own wine. I will try making some fruit wine once everything is shipped. I am going to have 6 grape vines going later this year and plan on making wine from the grapes I grow.
Enjoy the content and I have been inspired to purchase a used kit on Facebook marketplace! One question I have though. I had purchased the additives off your links already, but the kit I just purchased came with a lot of what I needed already, but I was informed they were probably 10yrs old. I kind of figured I should toss the yeast, but anything else you would or would not use if it was that old? Much appreciated!!
I have a 5 gallon food grade bucket. Would it be OK to combine the 3 gallon recipe and the 1 gallon recipe to make 4 gallons in the 5 gallon bucket? Please let me know your thoughts on this.
Oh yeah thats no problem for fermenting... just have to decide how your going to put in secondary 4 gallons of wine.. must be carboys... hopefully you have a 3 gallon and 1 gallon carboy.
Thank you so much for sharing the knowledge and wisdom you and Laura have learned. I’ve been watching your videos, taking notes, And feel like I’m ready to start! We even went and bought our strawberries and organic bananas this morning. Now I’m just waiting for the bananas to get nice and ripe! I am so jazzed!!!
I can't wait for you to get started. You are going to do fabulous and you will be amazed how homemade wine tastes. I've been told Many times it's the best wine people have ever had. Keep me posted. 🍷🍷
Love the old school recipe here made something similar last summer butterfly pea lol definitely going to make this and tomatoe wine thank you for your recipes.
I recently tried making wine out of organic guava nectar. It had the potential for 15%. Opened the primary and the odors that came out were awful. Must have had some bacteria get in so it got dumped.
Great video. Im new to wine making and have a few questions: 1) when making the simple syrup you gave the amount of sugar but not the amount of water. Does it not matter? 2) when its un the basement for 30days do u just meave it be? Do u need to check it each day to shake around or anything 3) after 30 days you said to rack it ...what is racking?
I typically buy sugar free coffee flavor syrups, do you think I’d have any issues using sugar free syrups for wine making? Would you recommend I avoid using sugar free syrups? Loving your videos please keep the content coming!
Thank you for the video. I've just gotten into this hobby and I'm trying to consume as much winemaking content as possible. Think I might try a banana wine using your method.
That is a great one to start with. I have a 2 part just banana wine video hope you watched that one. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-MWov_LyHSoI.htmlsi=XHB654SmPMSbVAEq
Just a heads up, you should probably avoid potassium sorbate and just heat your wine up to 165 degrees F to pasteurize. Look up what it’s made of and you’ll probably wanna not use it anymore.
I am just starting. I have enjoyed your videos. 1 question. How do you know how much fruit to put in. I have extra strawerries and want to get some pomegranate to add to it. How much of each do i need for 1 gal plus. Thanks much.
Oh yes cherry wine is incredible. Remove the pits and follow my grape wine video. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-XR5yGRbJku0.htmlsi=Nr17fADFQGX9ld-T
@@HowToDoneRight I'm impressed by the swift response. A few more questions. I'm working on doing part 1 for now... 1) Do you have written instructions? If not, I'm making basically an outline of your video and would be happy to make it look nice and send it your way! 2) what is that orange clamp on the carboy for? 3) I garden and this year was my first year for raspberries. And I'll have a few cherries, black berries, and black raspberries. But mostly is going to be mulberries. Any tips for using mulberries? I found some carbonation tablets where I bought all my supplies, I'm guessing I can use those to make it bubbly, I would add it into the wine bottles. Is this a good idea? 4) is there an ideal temperature for the primary fermentation process? 5) for storing in a cool dry place I don't have a basement but I have a crawspace... Would that be a good or bad idea? Tia!!!
Lol. Keep watching these videos you will get tips from each one. The orange thing is handle for carrying. I would not carbonate if you are not experienced. You basically are creating an explosive device that could shatter if don't do it exactly right. This video works for all fruits. Mulberry is a great wine.
Ive been making wine for years and never knew about the need for chemicals. Ive always had very high alcohol content but always had that homemade wine taste (SRTONG flavor). Currently Following this recipe to the T with some home grown yellow plums. 24 hours in after yeast. Hope this makes a smoother wine. Great video
Each additive has a job. Whether it's sanitation or bacteria control there necessary. Some add depth and flavor. Welcome to the channel and keep me posted. 🍷🍷
Hi Todd, I have used Bentonite and Super Kleer on my strawberry/banana wine and it still isn't Kleer yet. When I put my hand behind the carboy....you can see a shadow of a hand but not clear like my other wines I made from your videos. This is my 52nd day on June 22nd. I haven't racked the super Kleer out of the carboy yet. Do you think I should let it sit a lot longer or do you think I should rack off the super kleer into a new carboy and let sit till clear? Thanks for all you do!! I went on a weeklong fishing trip with 5 other guys this past week. Besides catching a bunch of fish, I had them try Pineapple, Banana, Berry, and Strawberry wine. They really liked them. I gave You and Laura all the credit!
Thanks so much. Sometimes you get a stubborn wine that won't clear. I would rack it and hit it again with bentonite and let sit another 30 days. Or you can just drink as is... I had a subscriber tell me this week if the wine is not cloudy it's not good wine according to their country. Lol.
@@HowToDoneRight I took another look at my strawberry/banana wine and i can start seeing my hane on the other side of the carboy. I am just going to let it sit another 30 days and check if it is even more clear. If not I will use a clearing agent. Thanks for your time
I’m sorry for asking such a lame question, but I am so very green to winemaking and have a lot of questions…how many gallons is the bucket that you’re using? I just watched your video on making 5 gallons of pineapple wine like 6 times but didn’t get the bucket size either. Thank you in advance for answering me!
@@HowToDoneRight Tnx for the answer! I'm trying to source everything in Europe (most Amazon links can't deliver here). I see 2 options for the yeast. For red wine and white wine. Which one should I get and why? :)
As a non-American I have trouble understanding some measurements. Like a "Quart Water". 1/4 cup of water? In future video's maybe think a little bit about the worldwide audience 🙏🏻 Thanks alot for the rest. You seem like a happy life and happy wife.
Unfortunately, they will not handle all the fine particles you want to get out. And it would take forever to strain 3 or 5 gallon batches introducing way too much oxygen to your wine. Which you do not want to do at this stage of wine making. Bentonite is so much cheaper too.
Never ferment coconut. It can kill you. Use an extract. This video shows you how to do it. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Egncuo7X4w0.html
I'm making cherry wine right now,I couldn't get the yeast to work,cherries are off my tree,I tried everything,I ended up pasturizing it,bring itt to a boil,shut it off,it works now
