We've got a bumper crop of riverside grapes this year, so I'm very excited to try my hand at brewing them into wine using your method! Do you know what size bucket you used to harvest your grapes at the beginning of the video? Also, do you have any recommendations for where to buy corn sugar? Do you just order your's online? :) Thanks for any help you can provide and for the extremely helpful video!
Awesome on your bumper crop. Me too looking forward to getting started myself! I buy my corn sugar from Brew shops. Remember, just use my recipe as a Rough Guide starting point.. the mix of corn sugar to granulated is a personal thing and also changes a bit because some years the grapes have more sugar than others so when that happens you don't have to add as much. And too much corn sugar can affect the flavor a little bit. Good luck!
Thank you for this video! We too live in the Ottawa area so it was a great reference for us! Found wild grapes on our property this year and started our wine today following your instructions. :)
BTW: Grapes in this area are the descendants of an old wild grape wine operation located where Richmond road branches off from Carling run by an old Judge names 'Cosgrove' who supplied Sir John A-Hole with wine because of the mini-ice age at the time killing all the European varieties they tried to grow. True story. ;) THIS is why SO plentiful around the city of Ottawa...having been spread around by animals for a century and a half. ;)
I have tremendous wild grapes. I manage woods, let some grow on dying trees, and leave some large vines to spread. 40yr ago, I had vines 4in in dia, in trees 100ft high..
I get it. I diggit fer' PICKLES and stuff like that. I just like the bubble-performance of EC1113 sall' in particular for the wild Sumac wine...comes out almost sparkling. ;)
This is great! I am on the Gatineau side and I just harvested about a gallon's worth of juice using your method. I will have to visit a local wine making shop and pick up some yeast and supplies so I can start fermenting.
I just found a bunch of riverside vines growing next to my house. These don’t ripen until the first frost- I want to wait for them to ripen, right? I assume so… but if this isn’t your first time making wine from them I figure you’re the best person to ask. Lol
Glad you liked it...it makes awfully good tasting wine! There's other interesting viddies on this channel too...like Sumac, Wintergreen, Snaring etc...enjoy!
This was a great video and easy to follow - I started fermenting last week - but I came downstairs and the top had already popped off and the yeast was growing a little out tue top I put the cork and bubbler back on - should I reboil it and start over ?? Definitely different yeasts in there
Sometimes they blow their top I would not re-boil it you'll kill all the yeast. Usually there's such a critical amount of active yeast you WANT in there that there ain't no chance of a different one taking it over. BUT...if you got fruit flies in there...that'd be a bigger worry than the yeast thing.
I usually go before the frost because depending on what kind of first Frost you get it could toast those Grapes pretty harsh if not careful. I always make sure I got one or two batches on the go before Frost then if it's the kind of Frost that doesn't obliterate your grapes, then you get that last one in.
Hey man making my first home made wine i followed your tutorial for these wild grapes (mom showed me she had them growing in their yard naturally) I'm about 12 hours into it after adding the yeast and the top is covered I'm like purple foamy gunk is that normal?
Nice video dude. Only problem is that you also killed all good bacteria for malolactic fermentation with boiling. I have been making wine for years now and trust me bacteria is not really big issue if you make wine stronger than 12%. Also I add little bit 40% vodka about 10ml per 1L to my must when I start fermentation.
It's cool here...so I like the EC1118. The killing of the native yeast was very deliberate. I got EC1118 down...so can better anticipate the future palate. It likes the cooler temp's here too.
@@GreenuniverseEuro Do you guys got wild grapes growing everywhere there too I wonder? They are quite plentiful and super common here. They grow like weeds people are always trimming them off their houses and fences. Years ago during the mini ice age in early 1800's all the European grapes died here and the wild ones were used at that time to make wine because they were the only ones that had survived. Takes a LOT of them but I really do like the wine they make.
@@davidfinkledrums we dont have wild grapes here but I use fox grape Zilga that I grow. In wild only have Virginia creeper but I bet I can make really horrible poison wine out of that. I would love to use wild grape one day in my wine cellar.
Hello Dave, thank you for this, its very helpful. Why do you separate the concentrated juice from the mashed stuff if you just pour them together in the bucket in the end? Why do you not bulk mash them and boil it in one pot?
To get lil' less tannins into the juice from all the stems is partly why also that super concentrated stuff is primo...don't wanna just send it right the heck back into where I just worked so hard to get it out of too is another reason. Also I can better govern the adding of water.
@@davidfinkledrums so if I’m understanding correctly, it is a preference to do it this way, but not necessary. Right? (Thanks in advance! I really appreciate your video!!)
Hmm could be too cold stunting the yeast...too much sunshine killing the yeast...not enough sugar added...to name a few possibilities. You did add yeast didn't you? Thought I'd ask. Oh...also certain yeasts prefer certain temperatures like champagne yeast (EC 1118) like cooler temp's. I bet it'll start up again...slow'n'steady wins the race!I leave mine all winter. :)
@@davidfinkledrums yes I added the yeast it’s in my basement it’s cool down there. The meter show me it was desert wine. It was bubbling after 2 days I did it almost a month now I was just worried I messed it up
@@dawnjones6238 Perhaps it's TOO cold down there...maybe take it upstairs and see if it starts back up in a week? Sounds like you def got nuff sugar in there...also...you can add yeast again too no harm no foul.
Yes thatsa' good time to do that for sure...but mix in the sugar while it's warm cuz' dissolves more easily. And I use a standard 24 liter glass carboy (jug)
Just an fyi, the stuff that you keep calling “super concentrated” is just grape juice. Not concentrated. Do you call apple juice or orange juice super concentrated as well? Undiluted fruit juice is not concentrated. It’s just plain juice. Anyways, enjoyed the video.
Hey David I have another question. I boiled and drained my grapes . I added sugar and now it's cooling down. I just ordered the yeast abd other things. It should be coming in few days. Should I stick the grape juice in the fridge in the meantime ? Thanks
Hmmm...if just a couple days or so I imagine it'd be fine esp seeing how it's boiled and all the other yeasts and bacteria you don't want it there won't be taking off anytime too soon...slip it outside if worried in the sealed carboy. Cool now.
@@creatormom123 Well just make sure these two things...keep anything from getting in there and also keep it cool. Given that it's nice'n'cool you should be golden...but pull it inside day before you add your yeast in case the cold prevents it from taking off.
@davidfinkledrums I think it'll be nice and cool on my kitchen counter bc my downstairs is way cooler than upstairs . Thank you so much for responding!
Hi Dave, I'm trying your recipe at the moment. The juice coming from crushed and cooked grapes has a strong vegetable-y smell. Is that normal and does it remain in the fermentation process?
That comes from the stems in varying degrees as in: If we Harvest earlier than later, the stems can be more green and there can be more green grapes on the bunches. Not the huge issue unless we're talking about extremes for example, if a significant portion of the grapes are still green on the bunches, you will get more of a vegetable smell like you describe. Another thing is when it's warmer in temperature it just smells more like that. But once you chill it up it's different Plus the tartness of those berries is balanced out by the sugar that you add. I find in the end you're just left with a good tasting wine. I'll be at somewhat more tart than stuff you buy at the store most stuff anyways. I like it that way and you can't beat the price!
@@Lactifluuscorrugis Yah no worries mang'. It'll be good no worries...gotta get round to picking my own in fact. I'll likely start in 1 week. I am in Ottawa ON.
Any local beer/wine makin' shops get those. Spose' one could order em' online too. I used it in beginning but don't even bother now but it is good to get ya started.
