Fine Wine From Store Bought Grape Juice? 

I made this for my very first brew. Took 7 days to ferment, and I let it age another 7 days. It's unbelievably good. I can't believe what I'm tasting here. My grape juice came in a 3-quart container, so I used that plus 1 quart cherry juice. And I used tea instead of tannin. And unbranded DAP blend instead of Fermaid-O. It fermented down to 0.990. Mother Mary and Joseph it's good. So many things are happening in my mouth. And Derica is absolutely right, the alcoholy finish is part of the enjoyment. It's good dry or with a little sugar in the glass, either way.

You inspired me to brew my first wine and I already have the mead in the pipeline (still brewing 1.5 weeks in). And great video, you guys, always keep this up! This is a happy place for me! ☺😄

I have made some lab tests at my school to my meads. I have found out, that constant you use is not a constant. Lab equipment has shovn me following: Drinks up to 7% abv - use 131,25 Drinks 7% to 11% abv - use 135 Drinks 11% to 15% abv - use 140 Drinks above 15% abv - use 145 That is because the more alc you have in your drink, the les dence it is and it needs to be compensated in calculations. Findings are here simplified, for more convinirnt usage. I have wached your great videos for 4 years or so - so funtastic! Thank you for giving me great hoby to brew meads. And now - almost 50 years old, i went again to school to studi brewind technologies. It is so fun.

I made this. 1.100 SG to 0.990 FG in 5 days. Left sitting for additional 2 weeks before racking to conditioning. 3 weeks before bottling. Everyone loves it.

So I have made wine this way based on one of your videos and my mom loves it! She is allergic to all the preservatives normally found in wine and the recipie in that video doesn't have those so she can actually have some! I made my own labels and have branded it Completely Legitimate Wine. 😁

Thank you for another great video. I have been following you for about half a year, and have been brewing for as long. So far i have just done a few meads with the cheapest ingrediants i could find, storebought honey, breadyest and so on. I have just stepped it up with propper ingredients for brewing and i love my new hobby. I draw my brewspiration from you guys so humbley, thank you. With that said, im from europe and i think this is the first time i see you use celsius, please try to use our mesures aswell. Just put it in text down in the corner. I must say i have just started to learn US mesurements but please whenever you mention your gallons, oz, pounds, stones and elephants😂 put a sidenote in metric aswell. Your european fans would appreciate it alot.

You guys are naturals at this. Just highly informative and entertaining. Top notch content.

Nice, a dry red wine version, going to give this a whirl tomorrow..loved the sweet wine recipe,on a Separate note I’m getting ready to fortify my pyment with cognac,I do have a brand called Maison Rouge V.S ,wondering if this would work as a substitute? I don’t know if you’ve had any experience with it, I don’t know much of about cognac. Thanks

That Was Awesome, Thanks!!!

Can you guys PLEASE make a nice "Christmas Mead"? Maybe using Candy Canes, Cinnamon, Peppermint, Christmas spices. you know...... All those things that make you think Christmas through the taste and senses. Thanks guys. Love your videos.

This is the way.

Heh I just drank the last of my acerglyn made with bread yeast. it didnt floculate well but it sure tasted good.

Question: First of all, I love your channel. You guys are great! I am currently making this recipe and I just finished racking into the conditioning phase. My final gravity was 0.998. I like dry red wine and I've never had concord wine before. When I tasted this wine during racking, it had an artificial grape taste to it. Could this be because it's only a little over 2 weeks old or is that how concord wine usually tastes?

Good tips. Do you know what bung # is correct for making the wine in the original 1 gal. Juice container - e.g. Welch’s or Mott’s apple? And do you use a full (5g) packet of yeast (I got wine yeast) for a gal of juice?

What about adding a stick of cinnamon at the beginning of this?

I left a pint of Merlot in a gal glass jug without a lid , shaking it up since April its Jan now. I cant get a vinegar to start up. How often does the vinegar accident happen ?

Where's the follow up video?

ok guys got a serious question I've never used wood in my brews I`m considering using wood but I see a lot of choices in wood types and subtypes ((meaning chips vs spirals vs whole blocks )) how many times can an oak block be used?

Next make a whiskey from Doritos. Then put it in a blind tasting 😉

Should I shake paw paw wine and do I need to put paw paw water 🌊 wine in the dark I asked him but he didn't get back to me

Have ya’ll ever tried making wine using the IKEA Blueberry or Rhubarb drink concentrate? It comes in a 500 ml bottle. I actually made some using the blueberry and it turned out pretty good.

Man this video could not have came at a better time! My 6 gallon glass fermenter is coming in tomorrow! I bought all the juice yesterday. I’ve been watching your older videos on the subject, so this is just destiny!!!

Okay. It's been a while. I haven't brewed in ages. This video is getting me all excited to do this recipe for the heck of it. Thanks guys!

Thanks for reminding us how much fun it is to get all messy and sticky 😃 I love it!😁 I've been watching your channel for about a year and have been encouraged to make a few different types of fermentations. By far the banana mead is the best choice at any party. Served chilled on ice seems to be the favorite choice. What does this have to do with wine? When made at home, they're both excellent 👍❤️

For whatever broke-brain reason that I have, with this being a fine wine video, I'm imagining a Parisian accordion music track in the background.

Hey guys…. Here’s a thought oak the wine while you pasteurise the temp change will speed up extraction of the wood, like fast aging sprits in the microwave watch JESSIE FROM “STILL IT” … but that temp change could be used to your advantage… perhaps there a test lol Another great video btw I’ve been working on a spiced trad.. cardamom, star anise , clove mind blowing

Idea. instead of stirring to oxygenate put sugar in juice then shake the crap out of the juice before you pour it is what I did with my juice seemed to work pretty well for me.

I had actually started a very, very similar recipe (OG of 1.106) on 3/25/2023, but without the acid blend. I am very curious to see how mine plays out in comparison. Not Publix, but as close as I could. I am really glad this video came out while that wine is in bulk aging.

I did this last year and after fermentation I let it sit with dried cranberries wow so good thx guys love your videos

"...this has been sanitized" ...in the red bucket of sanitization ♪ba ba-da♪? :'(

Your original recipe of red wine from Concord Grape Juice is still my all-time favorite. It's really stunning how good it is and how simple it is to make. I will definitely try this one also though! You both are the best!

Have ya’ll ever tried to make wine using IKEA Rhubard or Blueberry drink concentrate? It comes in a 500ml bottle. I have made it with the Blueberry before and it actually turned out pretty good.

Quick Tip: 10g of sugar give you about 1 point of gravity. (454g = 45 pog). If you need 30 points of gravity start with 300g sugar.

Man this video could not have came at a better time! My 6 gallon glass fermenter is coming in tomorrow! I bought all the juice yesterday. I’ve been watching your older videos on the subject, so this is just destiny!!!

Red Star Premier Rouge is another yeast that produces a lot of fruity character. It doesn’t inhibit the tannic polyphenols as much as Lalvin 71-B but still produces the esters. Though maybe the wine tannin counteracts that enough to not matter. The downsides are that Premier Rouge doesn’t do malolactic fermentation on its own so you would need a bacteria starter, and 71-B is a faster fermenter.

Awesome vid guys. It's funny y'all put this video out the same day I make my batch of welch's concord. Much love😂

I use store-bought juice most of the time. Cheap, convenient, and most importantly consistent. Grape, Apple, Pear, Cranberry, and a lot more make awesome wines IF you know your additions ;) Also a question: a friend of mine, also a brewer, told me that adding a small amount of cornstarch to a brew acts as a nutrient. Is that true?

26:13 "bread yeast isn't bread to Flocculate" - Brian 2023 26:59 I went head to head with Flashmens, red star, and Llavins D-47. D-47 had a slightly LESS bready taste... other than that I couldn't tell the difference.

Have you deleted your food recipe feed? I watched one recently and you mentioned the greatest burgers you’ve ever made! 😂 Unfortunately I can’t find the video for that.

Still relatively new and working through what juices are and are not good from the local store. And comparing WinCo to Costco. It's interesting to me how regional some product carriage can be at Costco. Can't for the life of me find any straight up grape juice at mine. But if I want a cran-peach-mango-passionfruit-durian-kale or something super weird like that, no problem.

First of all, you two are entertaining and super informative! I owe you both kudos for my understanding of the entire process of making cider/mead/wine. I am now able to adjust, change and create on the fly. Thank You!! Brian, are you a brother of Alton Brown??? There are a lot of similarities between you two. If you are not familiar with one of his episodes where the camera is inside the fridge as he pulls the food out, it’s a classic. I could see you two doing that. Thanks for teaching us all!

I got curious and decided to make 2 batches last night. One with this recipe (minus the tannins), and one with only the yeast nutrient and Lalvin 71b. They both started with 1.062 gravity reading. So I added about 1/2 lb of sugar to both which raised the SG to 1.081 for both batches. Interestingly the batch with all the ingredients you put in yours was perking 3x faster than the other one, but both are very active. It will be fun to see any difference in a couple weeks. Thanks for this video. It was the most helpful one you have made so far (for my needs). I'll let you know how things turn out!

It should be called the Spoon Of Unusual Proportion. I.E. the soup spoon. That's what I call mine....

Thank you for all the knowledge 🍻 I'm making some apple cinnamon wine you guys inspired. Should be ready soon. Skal!

I agree with your thoughts on using a glass fermenter. I have looked for the one similar to what you used for the primary fermentation in the video. I have not been able to find one online. Any suggestions on where I should look for one?

I like my wines with a sweet flavor that is barely there but still noticeable. Any more than that is too much unless the abv is really high.

i whipped up a wine today... 5lbs premiere rouge seeded grapes hand "stomped" 24 fl oz grape concentrate 1lb sugar .5tsp tannin 1tsp pectic full packet red star premiere rouge water to top band of LBMB OG 1.106 ... its going nuts already its going to get oaked when ready...im hoping for a "fancy wine"

I wanna try this with Cherry Juice since they stopped making Cherry Manischewitz at the beginning of Covid and never brought it back.

A few months ago, I made a cherry wine using Gefen bread yeast. It flocculated beautifully, but doesn't taste so great. Not sure if I'll keep it to see if it improves or dump it.

Would it be best to taste it day-by-day and make sure you're not getting too much oak flavor?

I made a wine out of blackcurrant juice and back sweeten it with ribena was sensational was 13% abv then a few months later made the same but i carbonated it and made a sparkling wine was even better then the original

Have you guys ever tried a mixture between two juices if not try pomegranate and grape juice but caution only use a turd of a pomegranate juice because it will make it bitter and more seeds you put into it the more tens you get out. It is amazing.

I'll tell you how I keep a good seal. I put a food bag over the lid and strap it tight with a piece of rubber strap. String would probably also work as long as it's tight.

Hey guys! I just began this recipe last night and was curious about the ph level of my grape juice so I tested it. I have the same ph strips you guys use and I got a reading of what looked like a low 3 (basically looked closer to 2 than 4) so I decided not to add any acid blend for now. Is wine different than other brews for acceptable ph starting range? Would mine have been too acidic for the K1-V1116 yeast I used if I added the acid? I cant imagine that our grape juices were wildly different in acidity levels so I wonder what yours was at initially (my juice was from Aldi btw and had the same ingredients). Thanks for your time and all the great videos you guys are so fun to watch and learn from!

OHHHHH flockulate. I learned a new term. Just bought a sample set of red star yeasts but will remember the lalvin 71 b, Next round. Happy flockulation day. lol

I actually decided on this one for my first " serious" brew in my little big mouth bubbler. My hydrometer readings were nearly right on with those in the video. I got it going yesterday, and am already getting bubbles!! I also did a second batch with Motts apple juice in a regular 1 gallon carboy, same additions, same 71 beast, nearly identical hydrometer readings to the grape wine. I tested both juices before adding sugar and they were both 1.050. Good to know! Thanks again for all of these videos. I'm really excited. I was going to try a " Grocery Store Mead" but my wife wants red wine, and my brother wants an apple version. I like both, so...Groovy!!! They want to be able to have some for New Years Eve, if all goes well, it just might happen! I'll come back here and post the results. Happy Thanksgiving!

Just don't watch the Mandilorian Problem solved

flocculate and find out 😆

Your original recipe of red wine from Concord Grape Juice is still my all-time favorite. It's really stunning how good it is and how simple it is to make. I will definitely try this one also though! You both are the best!

It's funny that you bring icing your wine up. I find my cranberry wine is sooooo much better when iced. Good vid guys thanks.

I just got my immersion circulator and can't wait to try it. I have an acerglin that I'm waiting to finish fermentation that's gonna be my first victim. Love your videos guys.

What are your thoughts on blueberry meads? I have a batch going now, used lalvins ec1118, the smell is divine but just concerned because I have never tried something like this one! Have yall done anything w blueberry?

To Repeat the Sweet Words of the Hotess...😊 " If ITs Wine Its Fine"😂😂❤😂❤

I'm assuming that you only really want to keep it warm for the initial fermentation? And after the yeast converts the sugar you can store it at a colder cellar temp like 55-65F? I would need to use a heating pad on low or something to achieve temps of 72-76F for most of the year.

I make wine all the time from plain store bought juice. I don't normally add any additives to grape, mostly because it has a very active fermentation without help. I'll try this recipe, because I've been wondering how tannins & an acid blend would affect the end product. Experimentation is good for the soul. 😊

Have you ever thought about going stainless for a fermenter?

I'm new at the world of fermenting so I'm soaking in info, and your videos helped me a lot! I love your work guys, a big hug from Mexico 👐

lol, I drink my wine on Filtered ice also...I think the taste last longer. IMO

ive been seeing more video clips lately of people using a small vacuum pump prior to putting back into conditioning for degassing and releasing co2 for that protective blanket. thoughts on this approach?

I made something similar to this 2 weeks ago. Welches juice and I added sugar to get it to a OG of 1.1 i just checked it for a FG of .992. that should be about 14% abv right. I didnt think bread yeast could go to .992. Its super dry I am gonna back sweeten . But i was so shocked!

With how much you make this wine and hype it up, I really need to brew it! Currently brewing my first batch of mead ever (strawberry mead) but I am excited to try brewing this!

THANKS! This video came at exactly the right time. I just picked up a gallon of high quality grape juice on sale (≈$6/gallon). I wanted to do a red wine with some added tannin and some oaking, And you guys showed the way just like you read my mind. You guys are awesome.

You've inspired me to make a batch. 2 gallons of welches condord, 2 lbs of sugar (came out to 1.125), 1/4 cup of black tea, 1 tsp yeast nutrient. Just started it today. Normally I make beer in 5 gallon all grain batches.

I just racked a wine very similar to this today that was made with mixed citrus peel and I tried a staggered nutrient schedule because I was hoping to avoid that youthful funk I've always gotten with concord grape juice. It was pretty amazing in the samples we did.

I think I am getting interested in this Wine making stuff. Question though.... you back sweetened with granulated sugar. Can you use honey or even a sugar substitute? Like a Splenda... I can only image how that might have tweaked some Wine lovers, but I am diabetic. Adding sugar kinda breaks the rules. Thumbs up

I watched my first of your videos and spoke of being intrigued... I followed the instructions for making Blueberry wine (6 lbs given to me as a gift), and I reluctantly pasteurized 😢, as instructed. I wish I had made cheesecake.

WAIT........ my hydrometer....... we measured a test batch yesterday and it stayed in the white like yours and didn't float hardly at all, how is this 13% ? I was taught that the hydrometer has to really float to show dramatically below the line in the other colors to show true alc. content. I'm super confused now...........did we throw out a good batch yesterday not knowing?

I've been looking for an answer to this and am coming up empty... 2 part question... First, could/should I use Grape Juice Concentrate and dillute only to the point that produces the target OG, 1.100? I don't even know if this is possible without working with a syrup consistency? Second, what would the difference in flavor profile be between using "sweeter grape must" alone vs adding sugar? Do commercial wine producers add sugar in most scenarios? Thanks for any insight!

I mean....store bought apple juice is made from grapes selscted to taste good as a juice. It follows that good tasting juice would make a good tasting wine.

can you add sugar post fermentation for the wine to make it sweeter ?

NEED HELP! I started making a Mixed Berry Wine with a starting S.G. 1.117 and I stupidly racked it too early. The wine sat for 1-2 months before I racked again and gave it a try. The wine is very sweet and measuring at 1.021 S.G. which tells me it did not ferment all the way. I have tried everything. I tried heating it up, i tried feeding yeast sugar over night and adding it, I tried adding the yeast guck from other batches of wine that finished fermenting. I have learned my lesson to always check the SG before racking, but curious if there is anything I can do to save the 10 gal (two carboys) of mixed berry. Its now 6 months old and I can't get it to referment.

Wine on ice? Eeeeeeew hehehe :) Could be worse, you could be mixing wine with coke!

Can you pasterize or kill the yeast but dropping in a Camden tablet? I have a 6 gal bucket going on and I don't really like dry wine. Would the tablet change the flavour?

I can't think of anything to comment so I'm just going to post a Blueberry pancake recipe. 1 1/4 cups all-purpose flour 1/2 teaspoon salt 1 tablespoon baking powder 1 1/4 teaspoons white sugar 1 egg 1 cup milk 1/2 tablespoon butter, melted 1/2 cup blueberries, 1. In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour. 2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Ok, now I'm confused. In a previous video using the same wine and amounts you suggested 2 1/2 pounds of sugar and in this one it .87 pounds. Is there a right amount? I don't want to overdo the sugar.

I made a cherry berry wine (juicy juice) that looks vibrantly red in the carboy but when I pulled a bit for sampling it looked almost like a white wine in the glass. Is that common with store bought juices?

If taking one pound of sugar and adding enough water to make a gallon equals 0.046 spg then, what will the spg be if I add one pound of sugar to a gallon of water ending with greater than one gallon of mix? I also have a little big mouth bubbler and wish to start with a full gallon of juice before adding sugar. This way I am more likely to end with a full gallon of wine. Thanks.

Pardon my stupidity. Does ABV stand for Alcohol By Volume? Am I missing a word? I heard what you did. "It's not bread for that." Nice pun.

Did you make the follow up video, tasting after the wood? I can’t find that video.

I keep my brews under my bathroom sink (its in a separate room from the comode). I can regulate the temperature fairly easily by running hot or cold water to heat or cool the 's-drain', it takes almost no time to heat or cool the pipe, wich in return, heats or cools the temperature in the cabinet.

I just finished making a mango peach wine. It is delicious and in between a sweet and dry wine.

Yeast is like music, at its best in the 70s.

Hey if you worried about scratches on plastic, don't hit it with spoon and sugar, may as well be sandpaper, 😂 besides my ranting great show guys, save the plastic

Hey, i made something similar, it worked, its dry, good, but it still tastes like juice. Its not sweet, but you can tell that it was made from juice. Will the teste get better with time or thats it? Is there something i can do to improve it? Tks

Great channel I am 7 days in to my first Mead and Cider and looking forward to getting this going over the weekend. Would love to see how you made your Sangria .... Keep up the great vids

Normality? Right, we can talk about normality until the cows come home. What is normal? What is home? What're cows?

Hi I'm starting my path into this fermentation world and have a quick question. When you guess the final abv, do you take the original gravity and expect a final gravity of 1.000? I'm going to try a mead (maybe a melomel?) and a cider next week and wanted confirmation on this! Also on a another note, I would guess when you add whole fruits to a brew you must rinse them with water to reduce bacteria/yeast/mold on the surface, but is there not an elevated risk of a bad brew when adding fruits?

Have you ever added a mixed yeast culture blend? Results?

Someone had to sprinkle a little more science on Paw Paw 😂.

I have to yell you.ada guy from scotland. I juust love you two. you arw amazing. have to meet you both some day. I told my wife about you both. and we had a real good scream. god bless you both