I can't believe that the 5$/bottle of wine you made, tastes better than 10$ wine that's properly made and aged in wood barrel and from real grapes. Cheap wine is made like this, with added sugar, water and less grapes, but then you wonder why you've got a headache after a few glasses. That "grapejuice" if it's 25% grape juice and 75% water, believe me it wouldn't have that dark red colour, so there are added colorants and who knows what else, stuf that you don't find in real wine.
Where I live, that grape jiuce costs almost as much as wine nowadays. Still, I’d like to see what happens if you happen to hear it up near boiling, and collect the vapour. 😉. Btw, do you have problems with contamination? Like ending up with vinegar? I noticed you don’t talk about sterilizing the equipment.
Hey Man ! I am back at it again. My latest batch turned out SUPERB ! Very delicious. My question is, can white wine be made with the Welch's White grape juice ? Same recipe ? Thanx again for your video, and if you could let me know about my question, Peace !
Ive brewed beer a few times but have never made any wine. Just curious on how important is the sterilization in wine making compared to brewing? All brewing videos show how sterilization is so important. The wine videos that ive watched its never been mentioned. Trying your recipe this weekend. Thank you. Nicely done.
Please make sure you use a Food Grade bucket. You can get them at big box home improvement stores for very cheap. No, it's not just what type of plastic the bucket is made out of. It's also the dyes used, the manufacturing process, what's used in order to prevent the bucket from sticking, etc. Pay the extra buck or two.
I had a question. How u mentioned wine yeast. I think its the red star blue pac that gives 18. Maybe the yellow but have you tried that to get pass the 12% vol to get a 18% vol. Also have you used distillation yeast like you use to make moonshine. I'm a stella rose black fan and was gonna try making sum blueberries and grape and strawberry wine but looking for a stronger alcohol level like 20% and also another question say if I wanted to make a special bottle pack of 5 so I wouldn't open till every 2y newyears where finally I get to the last to just save for a 20y bottle would that alcohol percentage get stronger or it stay the same as it originally was like 15% just say
Dude ! I quit drinking but I'm still gonna make some right now because it is delicious and we're going to celebrate our backyard bar. I know people are going to love it and get smashed. Thanx again for the easy recipe! Peace.
Made my first concord wine when I was 6yrs old buy accident ! Family juiced many gallons of concord grapes, we stored the juice in washed wine bottles not intending to make wine. A few gallon bottles were stored in a seldom used deep cabinet. Long after family thought all the grape juice had been drank, i scored these forgotten 3 gallons and got busy drinking- it was sweet and carbonated , but made me loopy and i lost my voice! My poor parents couldn’t figure out what had happened to me and i was supposed to deliver a speech in private school but couldn’t! 😂😂😂
I never realize that, I used to add a few scoops of sugar every other day until about 10 days during the fermentation and I realized that the wine is too sweet most time, never know that it will not pass 12% volume. Thanks for that info
Thank you. Some of us would never try this if it were not simplified. But I have a knack for screwing things up so I'm thinking I might want to pasteurize once I get it where I want it.
Slight correction. It's not 25% grape juice, as grape juice contains water naturally. What it is, is 25% grape plant material, which can be sugar, natural enzymes, etc. with 75% water. The problem is that when you brew a wine, the sugar that is normally found in grapes is insufficient to make a wine with the ABV you want in a wine, and thus sugar must be added. It can be a little confusing the way you say it, because it makes it seem like the juice producers are taking normal grape juice, putting it in and then adding 3 times the water.
Oh I see you've replied to a few commenters with questions. Can you tell me how to complete the filtering out of the sediment? So it's certain intervals I'm transferring it to a second bucket but what happens after that? And if you're filtering out the sediment each time is there some concern that you're also removing sugars and yeast when you do any filtering as the juice turns into wine?
