My mission for this channel is to teach individuals fun and useful skills and to empower others to become more self sufficient and sustainable. I hope you enjoy!
I used your strawberry wine recipe and it turned out amazing. Huge hit with everyone. So I'm definitely gonna use this for my blackberry. Gonna keep one gallon dry and backsweeten the other gallon.
Just a random stupid question because ive never done this before, can you use traditional yeast found in baking for this or does it have to be ale yeast? Again, sorry if thats a stupid question 😂😂😂
There are countless strains of brewing and baking yeast, but they all turn sugar into alcohol at the end of the day. Brewing yeast is bred to achieve certain desired qualities in a brew. Baking yeast is not always the best option, but it will certainly work. It might even work really well. Hope that helps.
I have cucumbers on the arch and they are what I’m most excited for. They’re Persian cucumbers and they are the perfect shape for pickle spears. I make quick pickles are they are one of my favorite snacks.
Just bottled my first batch. I followed your instructions exactly, however I multiplied everything times 5 for a 5 gallon batch. Finished with a great product! 13.9% ABV. I remember it took 2 days(as opposed to 1) for the fruit to thaw, probably because of the quantity. Also my finished product is a tad cloudy. According to research it is due to pectic haze so I might add more pectic enzyme to begin with this time. I could have waited longer and let more settle, but oh well, it tastes the same. I'm sure the experts on here can correct me. Thanks for the video! Two thumbs up!
Clarity is a matter of preference for sure. You may get some settling in the bottle, but just try not to pour it in the glass. I hope it turns out well! Mine hit its sweet spot after about 6 months.
Why do youtubers that make wine think nothing is ever sanitized without their products? How do these people cook or survive with no rubbing alcohol, bleach, peroxide, or even boiling water? Is anyone going to tell them? "do your best" lmfao
Well, that’s probably not what we think at all. I use a sanitizer because wine takes a long time to finish, and I would sure hate to take a sip of vinegar after 6 months. You can sanitize with a multitude of ways. I never said there’s only one right way. Do whatever you want. This is just how I do it. Thanks.
@@SustainableDan I get paranoid, so after watching so many of these, I sit here like omg I'm gonna die from my own cooking. I bleach stuff once in a while, but I worry about chemicals too. lol (I never can be sure what is toxic you know)
@@randymarsh1235 yeah that’s definitely true. I’ve been using less and less additives that are only there to prevent bacteria. The #1 thing you can do is deprive your brew of oxygen after the first few days. No oxygen, no bad bacteria.
ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-lFjYnLGrWFE.htmlsi=xurQM-hdMjAqpMnP This is just up to beginning fermentation. DIY fermentation has a full video up with the tasting as well. His recipe is different than mine, but it will give you options to think about.
Some of your links aren't working! Great video. I'm just getting into wine making. I've made a couple of batches of dandelion wine. Now I want to try strawberry wine.
I just recently came across your video. I grow my own strawberries but cant eat them all and im tired of them going to waste. I bought the ohio brewing kit as mentioned in your video. Im stumped with what all ingredients/additives do you put in for the first step?
I add everything except the potassium sorbate. I did wait a day before adding yeast, but that’s not necessary. I have steps and comments in the description.
Okay I didn't add the sorbate or yeast yet. I did exactly as you did in the video around 8pm central time i should be able to add yeast. The bucket is still kinda chilled frome the frozen strawberries
Figured I'd share an update. My fg reading adjusted for temperature was 1.080. I know it's a little low according to your video. I just racked it and the adjusted reading after racking is 0.992. Seems a little low but I'm excited I didn't fail the first time. The lower the alcohol the shorter the shelf life right?
@@Qsteffa524 everyone has a different Specific Gravity preference. A lot more goes into shelf life. Not just alcohol content. Tannins and acidity are key as well. Glad to hear it’s going well!
Im totally going to do this with the e yea strawberries we have from our garnden. If you want to fermented it just to make it a bit stronger of an alcohol level. Do you just keep it setting for a few extra days??? I’m ordering the equipment today and have a FB post on my community page to have people save some wine bottle with the corks. Def subscribing to see other projects. Thanks in advance. :)
If you want a higher alcohol content, you use more sugar in the initial recipe. Letting it age just helps with the flavor. Best of luck on your wine making journey!
Recipe: 1. 3 cans Apple Juice Concentrate 2. Juice from 1 cup each Strawberries, Raspberries, Blackberries 3. Water up to 1 gal 4. 1/2 tsp Safale S-04 Ale Yeast
What is the normal amount to time to let it sit before bottling? Everything else made sense to me, but this part. First timer here and just want to make sure i let it sit long enough
@@SustainableDan pasterized my fruit and must first but I was worried about contamination so I threw in camden tabs at the end? But now I’m seeing all these delicious carbed brews and didn’t know if I was too far gone! Thanks 🙏🏽 Love you idea of carbonating with just juice.
Not on this recipe. No sorbates because I only use them when back-sweetening. No sulphide because I’m taking the risk to avoid additives. I’ve been inspired to utilize less and less additives. So far it’s been working well.
Great video but I bought the ohio kit and got everything only got a gallon size firmination bucket looks like urs is a 2 gallon what whould be my ratio then to sugar / water/ strawberrys?
The bucket holds 2 gallons, but I do all of my one gal recipes in it. With the fruit pulp and everything, you need more than a 1 gal bucket to make 1 gal of wine. You want to fill up your 1 gal bottle, but you’re leaving fruit and sediment behind.
With small batches like these, I recommend consuming them sooner rather than later. Once they are done fermenting, you can put a normal lid on it and keep it stored in a cool, dark place.
Yes, but it can be trickier. Wild yeas needs a bit more care and attention, because harmful bacteria’s found in the fruit can destroy your wines. I would brew at a slightly lower temperature, and avoid air contact with your wine as much as possible.
Dan, I just started making wine and have watched a number of people make strawberry wine. I have yet to see anyone toss sugar onto the strawberries to get them to release their juices. We used to do that making strawberry shortcake and ice cream. Just wondering why?
I have done this with a small batch of strawberry wine. You can absolutely do that. I just think that 3-5 days soaking in the mist works just as well. I would probably let it all sit that long either way.
Using bleach as a sanitizer is probably fine as long as you dilute it enough. However, i would recommend Starsan instead. Once properly diluted, Starsan is a very safe, no-rinse, food safe sanitizer. Make sure to dilute Starsan according to the manufacturer's recommendation. DO NOT USE UNDILUTED STARSAN!!! Starsan is an acid-based sanitizer, and if it's not diluted, you run the risk of destroying your brewing equipment.
