DIY Fermentation is now officially DIY Fermentation LLC.
Starting out with Wine/Meads/Beer fermentation at home for as little cost, and as few additives as possible.
This channel is not to show you how to make technically perfect wines. This channel is not designed to diagnose your specific wine making problems. This channel is not designed to recommend variations of the recipe shown in the video.
I'll show you step-by-step how to make wine. Most if not all ingredients can be picked up at the local grocery store.
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Just came across you channel and about to start my first attempt and have a question at one point you talked about the unpasteurized mead wouldn’t be stored as long as the pasteurized one is there a reason can you store one longer?
Just have a doubt, when do we have to use or mix sulfites? Do we have to do this before pouring the mixture in the container during 1st fermentation or while pouring into 2nd bottle for 2nd fermentation
I said it in a comment before and its a shame you're going to stop making videos but I was going back re-watching this because I'm making an attempt at a Christmas Cranberry-Orange wine. Used this recipe expect I added the juice of a whole cara cara orange and about 1/4 of the peels for flavor and nutrients. My strainer bags are fine cheesecloth tied with baking string. On question. On all your videos you put the yeast on the top of the must. I've been researching yeasts and Red Star and Lavin (I use Lavin EC-1118 only because that's what Amazon recommended and I have a bunch of it...will probably switch to Red Star Premier Blanc) and everyone recommends re-hydrating the yeast before adding to the must. Is there a reason you don't?
Because I found that it works either way. Proofing simply shows you that the yeast is still active, or gives the yeast a head start with more acidic wines.
@@DIYFermentation That's good to know. I've been timing my proofs to coincide with the cooldown time to match temps because the package told me. Stayed up late last night to add the yeast. Glad I found your channel. Maybe one day I'll make a video of my efforts and you can see the results of your teaching.
Hey Charles, Thanks for all your amazing content. No matter how many times I looked, I couldn't find the first part. I'd be happy if you could leave the link for me in comment section.
I had a pack of bread yeast that had clearly died due to age, I boiled it as you demonstrated, but am afraid to use it. No blame if wrong, but should I put it in? I am an ex-pat in China and even harder to buy nutrients and yeast. I am making a few gallons of apple cider, with a little added sugar and about 1/2 pound of honey. It has been bubbling away well for three days but just wondered if I should add in some nutrients to be on the safe side.
Greetings! Love your channel! Do you have to denature the yeast in your wine? Is it just a preference? What does it do to the body? Some say just leave the wine alone because the yeast will be minimum... I noticed you wanted to sweeten your wine so you denatured it by heat.
Just wanted to say I've watched a lot of winemaking videos over the past 7 years. Some are too technical, some offer incorrect information, or are just too complicated. Your videos are excellent. I wish I found them 4 years ago...I'd have saved a lot of headaches.
Hello 👋 Thank you for sharing. My mom & tia’s/ aunts used to always talk about my great grandma drinking cherry wine. She would take 1 shot at night. Our GG lived to be in her mid 90’s. On a July day, the town was celebrating a summer fiesta. While the family got ready, she told everyone to go ahead of her and she would meet them at the top of the hill. As always. She got her self ready and dressed. She passed away in her bed, in her sleep. 😴🕊️😌👵🏼 Lady of wisdom and respect. Here’s to my abuelita 👵🏼 Julia 🍒🍷🍷salud Mum Jule ❤❤
I was grinding some beans and had a random thought if it's possible to make wine from coffee and of course some madlad has already done it. Stuff like this is what makes the internet great.
Why do you back sweeten it? Why not just add more sugar in the beginning? Wouldn't that give it more of a natural fruit sweetness from time in the mix instead of a table sugar taste? I'm new to the hobby. Thanks.
Very well explained, thank you so much, I have a better understanding now. By increasing the amount of sugar I will increase the amount of alcohol, if the yeast convert the sugar into alcohol I do not think the wine is going to be sweet; I will appreciate if you can correct me with that; Thank you again
I’m not going to read all your comments to see if someone has already said this because it’s been four years since this video has been put forth. But because you’re only using 1 gallon bottles you could take that 1 gallon bottle, use a sous vide, bring the bottle up to 109°, and leave it there for 20 minutes. That will kill every yeast that’s in there. It won’t pasteurize it, but it will kill all the yeast. You can go ahead and sweeten it with just regular sugar to your liking. It works great has no effect on the flavor of the wine. And allows you to backswing any wine without having to use potassium sorbate.
I've had it for 4 years and have used it in 100+ videos and personal batches. There is a link in the description section. I am an affiliate an earn a commission.
Hi, if i make some with 500ml of juice and bread yeast, since wine yeast not available can I still drink in 10 days? And get the booze? Or still i have to wait for long
Merhaba şarapları şişelerken bir kural var mi şişenin tamamini doldurmak mi gerekir hava almamasi için birde buzdolabindq mi muhafaza edelim.teşekkürler
