I've messed around with wine making for a couple of years now, mostly ending up with vinegar which was great for cleaning - if a trifle expensive. Then I came across this recipe - I've made it once and am currently drinking it (its 3 weeks from start). Its exactly what he says - a good comparator to a £5 supermarket wine, and it costs much less. I'm certainly making more. Great recipe. Thanks. I'm making another batch this week. Its really very tasty (and I didn't bother with the pectolase, bentonite - the flavour is what matters, and it tastes really nice - I did use the glucose).
** Just a heads-up, I said in the video that 4 litres was 8 fl.oz....I meant to say 8 pints...8.5 pints to be exact ** I hope that you are all well! And for those who are under prohibition right now, I hope this quick and easy wine recipe will make the lock-down a little less dreary!
I like very dry and strong wine, as well as the same properties in cider. I haven't tried it yet, but my neighbor told me about a wine recipe he used to make before he had to give up alcohol due to some pills he had to start taking for some thyroid problems. He said his recipe makes extremely dry and strong wine and is made of fresh peach juice, hibiscus syrup, and pomelo juice...plus all of the other standard winemaking stuff that you showed off in the video. I just need to figure out where I can age wine, considering the fact that I already ferment so much kombucha, sauerkraut, and other lacto-veggies.
The sediment at the bottom is not all "dead yeast" there is a process to wash the sediment at the bottom for reuse. I'd go with "cold crashing" instead of bentonite, which is basically mud. Cold crashing is easy enough, just put it in a refrigerator or as close to freezing as possible for 2-3 days after fermentation is complete, and the yeast will drop out of suspension.
what you are referring to is "Cold Stabilization". This process allows the acetic acid that is suspended in the wine to attach to each other to the point that the crystal is too large to stay suspended. At that time, it drops to the bottom. The "dead yeast" at the bottom is refereed to a "lees". That in itself is another subject / video
@@johnfreels9896 The freezing point of acetic acid at low concentrations in aqueous solutions is below that of pure water with a eutectic point of about -25 C. With alcohol in there, it's going to be even lower. You're not going to crystallize acetic acid out of wine in a regular -18 C refrigerator.
I learned how to make wine 50 years ago from my mum. Between us, we tried many things, including used tea bags (tasted like sherry!), rose petals (deliciously delicate), elder flowers, apples, etc. but I think the best was from blackberries (full-bodied and gorgeous colour). Homemade wine is usually not like the store-bought stuff from grapes, but it can be surprisingly good, if a little different. An ooccasional issue we had was getting the finished wine to clear, without using unwelcome chemicals. After a couple of glasses though, it somehow seemed less important...
Cold crash that wine to clear it up. When it's done fermenting put it in your refrigerator for two days and the particles will sink. Then drain carefully.
One thing you didn't mention was the preservatives in the boxed juice. Here in the US, sometimes you'll find potassium metabisulfite as the preservative. You don't want to use this juice to ferment, it won't work well. Potassium metabisulfite prohibits fermentation. Fruit juices preserved with Ascorbic Acid (Vitamin C) will do fine though. Also, I've never personally used Bentonite, but I've always heard that it should be used just before bottling to clarify. Your results seem to come out the same though, which is great to see!
I've always added bentonite at the beginning with great results. I did the same on my pear cider video. And yeah, preservatives can be an issue! Good call
Thanks for the clear and well made video. I do some home distillation so I'm going to give this home made wine a try. I'm surprised that the bentonite went in at the start seeing as that it is a clarifying agent. If you are waiting weeks before bottling, there is a good chance the wash is clarifying naturally seeing as I'd expect the bentonite to have settled early in the piece. Also with the glycerine in at the start, I guess it doesn't really matter, but doing it later allows a bit of experimenting. All good either way.
I do it with rice it comes out pretty decent and cheaper it dose not come out like jetfuel but it can really get strong. It's alot better than drinking cheap rot gut hangovers aren't super harsh either
I'm trying tart cherry wine now! I've made wine from fresh garden grapes before but I wasn't as skilled at keeping things simple back then, so I added too many chemicals and not enough grapes, so it wasn't very good. I am looking forward to trying my batch when it is done fermenting. I loved your video!! You are very good at demonstrating and keeping things easy to understand! Thanks!
Great video been wanting to try this for a long time. When i was a child my mother show us a how to ferment pineaple rinds into a drink a craft that was lost when we move to the city
As far as homebrew beer goes, crash chill of around three deg C at the end of the ferment for a day or two goes a long way toward clarity and taking that sediment out of suspension. If you want to get fancy, compliment this with gelatin (plenty of guides on google). I assume this would be the case for wine also. Somewhere, I hear a sommeliers heart breaking...oh well..
I do things quite differently when making this for myself. As mentioned in the video, this is a quick and easy way for beginners to make some wine that is drinkable. There are quite a few countries where there is a prohibition on buying alcohol right now, so this video was to help with that issue. I will do a video in the future showing how to really ramp up the outcome.
I've gotten interested in fermenting and when I'm ready, distilling, because it may become where I can't get it at all and at least alcohol is good for cleaning
It is preferential to not have preservatives in it. It can be hit or miss....I have had some that successfully ferment. But try get ones without preservatives. The ABV of this one was around 12.5%. The yeast I use can get you to about 15%
cool video. After watching, I am left with 2 questions 1) Did those juices have any preservatives in them like Sodium Benzoate? 2) As an American i do not have a frame of reference for what a 5-pound bottle of wine means? In the UK is that considered a "cheap" wine or a general table wine?
£5 or £6 bottles of wine are about as cheap as you can go for a bottle of wine with it still being half decent. Anything cheaper tends to be really not good. So I would say a $9 bottle of wine for the US. I have done this before where there was a preservative in the juice and still got it to ferment. I have yet to have a failure when making this.
What...6 quid for a bottle of dop? You better come back home. I tried your recipe 100% red grape but for some reason after one small glass got a babalas. Could that be from the bread yeast? Thanks for sharing
Nice video Paul ;-) How much sugar content did your juices have approx? I would like to try your recipe with grape juice and would like to measure the sugar as close as possible to yours :-) Thanks, Sabi
Grape juice with a squirt of lemon juice and a hand full of raisins per litre makes a wonderful wine. Pear juice makes the most beautiful white whine you will ever taste.
@@thejdogcool Perry is a wine made from Pears and it is very hard to beat. Also sometimes called pear cider but just as nice whatever you call it. Expensive to buy and easy to make.
But of course it's an essential service. If the Aussie government tried to ban sales of booze during lockdown, they would have civil war on their hands that would make the Yanks embarrassed lol Denying us booze is un-Australian.
@@roadtech2787 Thank you!!! I feel the same exact way and I'm in Ohio!!! Everybody blames quarantine for EVERYTHING! Only wearing and bars closing early .. oh and kids homeschooling made things feel different. But hey, I was homeschooled. So still!!!
This is how I make wine, when I transfer it to a secondary fermenter I put in some toasted oak chips and let that sit for 2 to 3 weeks and then decant into wine bottles and let them sit for about a month, tastes like store bought. Take care Chilli Chump, oh by the way, I bought a bottle of your blazing buffalo sauce and Cajun rub, both were excellent!
The oak chips provide a convenient source of tannins (cheaply and conveniently substituting the process of ageing wines in oak casks), and depending on your level of impatience, reduces the need for including tea-bagged tea. Another good excuse (as if you needed it) to experiment. Incidentally using USED teabags for their tannin content is just as good as using new teabags as the tannins are amongst the last 'flavours' to be released, so it makes sense to brew a lot of tea first to quench your thirst while reusing the teabag as a 'tannin bag' to add the robustness to your 'wine'.
I love watching your videos. They're very educational and Your voice is like listening to Bob Ross the painter. It's hard not to binge watch are the different chili chump episodes. Watching your videos inspires me to do interesting things with my life.
I made wine using raisins and sugar (1 lb each) in 4 lit water. Follow instructions of this video. I did not use black tea for tannins. Result was excellent white wine. It aged very well with time. I forgot a bottle for about 2 years. The result was extraordinary.
@ Mohit Sinha Thats very interesting about the raisin wine. Where they store bought raisins? If they where store bought, did you have to add yeast or did the raisins have natural yeast?
Hello, are you talking about regular (dark) raisins? 'cause I am thinking, if you do so, then the result should not be a white wine, but a red or purple-ish one... Any inputs, anyone...?
@David Erlstoke Ok, so he/she got white wine from "raisins", but they do not mention the color, that was the point I was trying to make. Light color raisins should yield light-colored wines. Dark ones, not so much. Working on my own version of rice&raisins wine now. I am using dark red raisins.
I've been making fruit wines for years. There's an art to wine making, but don't let that scare you. The darker and richer the fruit, the better it tends to be for wine type recipes, the lighter and less strong tasting the fruit, the better it tends to be for beer type recipes. The higher the acid content of the wine, the longer it takes to mature. A dry wine is a wine that has little to no sugar left over, a wet wine has sugar. People often thing that a wine is either dry or wet, but a little bit of sugar left over in certain kinds of wines is lovely, depending on the fruit. Beer type recipes (ciders) can be ready quickly, and I've used pear, honeydew and apple and others. Wines take longer, but if you get used to making it regularly, you'll soon find out that after a year you'll start to build up a stock pile. One of my favorite wines to make is blueberry and raspberry. Blueberry is low acid and matures within 8-12 months. Raspberry needs longer, and due to it's tartness, it's good to leave a bit of extra sugar in. Blackberry is lovely too, but is very low sugar, and without adding sugar to the recipe, will end up painfully dry. In the USA, you can get concentrated juice (Welch's makes it) and I've used these to make wines. 2-3 of them per gallon seems to work well. Using Welch's white grape peach is lovely for a white wine, and using white grape as a base to add other fruit like apple or pear is lovely too. I would avoid orange or other citrus unless you want to cut it with white grape, it's too acidic, and the wine remains cloudy in my experience. An easy way to make wine is to buy frozen fruit in bags. Allow them to thaw, put them n a blender, strain with pantyhose to get some of the fibers out if need be, and ferment with a wine yeast. Strawberry is a lovely wine, but it will remind you quite a lot of strawberry jam. The same is true for Concord grape, which is used to make most grape jelly n the USA. The flavor is fine, but it does taste like drinking liquid grape jelly. I picked up a few bags of mixed fruit (blackberry, raspberry and blueberry) and threw that in the blender and made a wine, and it turned out pretty nice. My all time favorite is raspberry. I've heard very good things about cherry too, but I've never got around to making it. The cool things about this is that you can make wine out of literally anything. Are you crazy and want to make onion wine? It's possible. Jalapeno wine. Tomato wine. Celery wine. Carrot wine. Got some fruit or veggie that you love more than anyone else? Turn it into a wine. It's possible.
ltandk Holbrook different yeast strains will have different alcohol tolerances. Basically, the alcohol eventually kills the yeast once it gets to a certain concentration. The strongest and most robust yeast out there then to die after the wine reaches 15% alcohol. I prefer to ferment with a gentler yeast for most fruit wines, and then add in those beasties to finish things up. You’ll be surprised by how much which yeast you use will effect the flavor. The only way to be sure of the alcohol percentage is to use a hydrometer. It’s a simple tool (a glass tube) that allows you to measure the density of liquids. You measure once before the fermentation, and then after the fermentation, and the difference in densities will tell you how much sugar is converted to alcohol.
Cayenne pepper, habanero, jalapeno all make good wines? And can be added to cooking. Garlic wine and onion can be cooking ingredients. Candy like red hots, tamales and jolly rancher cinnamon fire can be part of an apple wine. Candy cane wine around holidays. After actually you can buy up the discounted canes and make gallons!😂✌️🕊️🦋
This is probably the best instruction video on anything on RU-vid! From start to finish clear instructions and an easy to click on table of contents so you can revisit the bits you need to. TOP MARKS 5 STAR RATING!
It is but the sugar should be dissolved fully and a SG reading taken, but it's not necessary, I just like knowing the strength of the wine I am drinking so I can keep track of what I'm drinking. I've had it up near 18% ABV by making it 1.126 SG to start with and ferment down to 0.992 SG (almost 100% dry). Orange ferments like crazy and is done in a week.
Hi Shaun, I have some news. I made some wine 2 months ago using grape juice from the store. After following your recipe it turned out very sweet. I let it sit for 2 months and now it has turned into Port! It’s not what I expected but I’m happy with that 👍
My first homemade Wine was a Tea and Raisin. We were watching the Demijohn rather than the Tele but it did not start working until the next day ofcourse. I eventually used a 10 gallon Carboy and a couple of 5 gallon buckets for the main ferment of a mixture of Elderberry (mostly) apples and raisons. Assembled a good cellar never less than 60-70 bottles and that gives the Elderberry time to mature. In the between times I made gallon brews like this but it was in Cans at the time Orrange and pineapple I think, it is a long time ago. It was OK but a bit harsh relative to my normal output. The Elderberry and Apple would have given a Cote de Rhone a run for its money. That was 45 years ago. You have piqued my interest. Thanks.
Omg I didn’t know you were in the uk. I like you even more now. Most of my fave RU-vidrs seem to live abroad with different climates to here, so their results don’t always mirror mine.
I harvested my first batch a couple days ago. Product as advertised! I thank you for doing this.. because just browsing around the web about this stuff as a newbie can be quite overwhelming. And a lot of other people leave out the basic refinements. I honestly don't know if I would have tried this out if it wasn't for your video. You exude competency.
I made dandelion wine many years ago. (Very illegal at the time, and I was underage as well) I stored the bottles for over five years. I gave my grandmother a couple of bottles at her 80th birthday. It was better then the finest sherry...
Fun! I'll make sure to share with the lads in SA!! I think some of them will eat/ drink the raw ingredients as starters by now... their cravings are that strong!🥂😁
i made this using 5 alive tropical fruit juice,i also used a hand full of dried raisins ,sugar,pecitonaze and wine yeast and while it was fermenting i gave it a taste and it was slightly carbonated and alcoholic and tasted amazing as it still had some of the sweetness,would have drank it like that but i let it ferment till it cleared up and turned it into champagne by conditioning it in the bottle and using some artificial sweetener that also gave it a bit of that bitter tang you taste in sparkling wine ,tasted like the real thing made of grapes,no one believed me when i told them this was made from store bought fruit juice,they loved it
40 years ago i made wine same way, experimented with pineapple juice, red and white grape, orange apple and so on, everyone loved it, but with red grape juice i had left over i put it in a used wine bottle not washed out, stuck a cork in it put it in the cupboard and forgot all about it, some weeks later heard a loud pop, the juice had fermented in the bottle, it was absolutely lovely a bit dry but really good
I love it! please become independent from the need to go and buy your alcohol you can make it cheap and easy. The more you do it the easier it becomes to make. This is across the board for all your food.
I like making wine out of jam. Wine made from blackcurrant jam is awesome. I have found that it clears surprisingly well. When I first tried it I thought it would end up quite cloudy because of the pectin but it came out clear as glass without the need to add clearing agents or racking repeatedly. I found 2 jars will make a gallon of wine that is about 8-9%abv. 4 jars will make a gallon that is up to 15% and has a much more concentrated flavor.
Cool thanks but even Yeast is now prohibited in South Africa however 🤔 I have yeast just wondering where to buy the other products because even that's prohibited as I heard anyway like my husband said the other day he's not alcoholic but just sometimes need a drink so today I discovered all INGREDIENTS is for sale on ebay 😅 I'm going to try this for sure thanks 💓 I also shared my recipe today that's how I know
I do apple and grape with water, sugar, yeast, and raisins as a yeast nutrient to make a dry blush. It takes about 14 days to completely drop. I don't clear out the yeast so its also probiotic when I drink it. I also don't get a hangover from it :-)
Yup.. Thailand also went through a three week spell of no alcohol sales. So that's when I started.. and then found out that it's far easier than I thought, with great results!
Man I envy the level of patience you have with all the hot sauces and the wine you have fermenting. I applaud your level commitment you put into to your creations and can't wait to establish myself with my own at home setup like you have. Keep up the good work!
ptbrian1016 Beer home brewer here. The trick is to get yourself a pipeline going. Have at least two fermentation vessels and get a batch going every week. That way you can drink some finished product while you have more fermenting at the same time.
My goto recipe: 4 pounds of frozen blueberries 3 pounds of sugar 1 gallon of water. D-47 Wyeast yeast nutrient. Be advised you need at least a 2 gallon jug to ferment in. The blueberries add volume. Should end up with about 1.25 gallons when racked.
I made some apples wine and it was good now I am making some plum wine. I get a lot of fruit and u didn't no what to do with all of it and I said hey girl make some wine. My husband want hook me up a steal. Lol . So I have to work with what I have I sure wish you had some of this good fruit. Thanks enjoy your video 😎
Thank you so much for this video ! I just bottled my first batch of this today, 17 days from start to finish. I followed your recipe guide and procedure exactly (orange and cranberry, could not find grape juice) , except that I racked the wine into another container on Day 11. By Day 17 it really was crystal clear and ready for bottling and drinking!
This is a nice step up from the Oztops style wines and ciders made in Australia with straight bottled juice and a little white wine or champagne yeast (although it was amazing how you could make a decent sparkling Lambrusco-sttyle red to smash at a bbq in just 48 hours with two ingredients). Interesting that the instructions that came with the special CO2 release lids warned against trying to ferment citrus and pineapple juice, but you're getting great results. I'm guessing the yeast nutrient helps a lot. Definitely going to give this a go!
Interestingly, in my search for wine recipes, I came across a website where they used the yeast-sugar alchohol/Co2 business, to make Co2 for their plants, to boost growth.
Watching the water get pushed out of the tube from the fermentation gasses at ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-8ARdb91nOhc.html was super fun! Great video!
Yesterday, I drank my first homemade wine, based on your recipe... and it was not bad at all. Wine, here in Indonesia, is very expensive and now I made it for rp50.000(2.66£)... happy little camper. Thank you for making these video's and for the inspiration!
im living in indonesia too. which juice product you used here ? as i know, most of juice is indonesia use preservatives and it's bad for the yeast. Thanks.
I've used this method for many years , but I use Black treacle and sugar this creates real hoach that is rocket fuel that blows your mind. Made for less than, £1a bottle. Add some orange, grapefruit and lemon peel, to for added flavour and a very fast fermentation. Marmite on a piece of toast works great if brewer's yeast is hard to find as Marmite is simply, surplus yeast from brewery's.
Very enjoyable video lesson this morning Shaun! Had you ever reduced such a home wine to use in cooking? Something like maybe a butter / reduced wine sauce for basting meats or wings prior to adding one of your sauces to? Your growing season seems well under way there. Here there was frost again this morning with a couple of freezes yet to pass thru Sun / Mon nights. Stay Spicy! Happy Gardening! -Bob...
We still have access to alcohol here in the States, but this looks like so much fun that I'm going to try it. Fantastic video, you've done a great service!
If you don't have a proper fermentation lock, you can use a plain latex balloon with a pin prick hole in the end, strecth it over the end of your jug and you are good to go.
Here in the UK they started selling frozen "berries" for making smoothies in recent years. Which are a good thing to make fruit wines from, and you can get them all year round.
I also add a banana to my frozen fruit wines. Collect small plums along the hedgerows when I can, but we only get one good crop about every 4 years. Sloes also make a nice wine, as they are member of the plum family. I am currently experimenting with a strawberry jam wine. from a 36p jar of Savers jam and a banana. @trixiek942
My grandmother used to make her own whine and it was beloved by the community as she grew older and could not manage everything by herself I became her helper. Imagine my surprise as a 14 year old boy who would rather be working on cars to find that her wonderful whine had no grapes, no juice of any kind, just water sugar, yeast and the magic ingredient Kool-Aid.
Have made 12% sparkling wine from grape kool-aid. Colour goes greenish with fermentation. Called it "Joke Wine", it went off like a fire extinguisher when I used to open the bottles-nobody could recognize koolaid. Used to do the same with apple-juice.
