@@Enter321 dekho wine ka matlab hota hai fruits ke ras ke andar maujood sugar se prapt ki gai alcohol, alcohol ke sath sath fruits ka flavour, taste, khusbu manane rakhti Hain wine main. Baki 1 litre ke hisab se 200 gram chini aap daliye aur thoda nimbu ko chilke k saath address kar sakte hain aur yeast add kr dijiye baaki process same he rahega
Ravinder bhai mix fruit wine aur plum wine bilkul perfect bani h 30 July ko suru ki thi mix wine 20ltr 12 se 13 persent alcohol aaya h aur 1aug ko plum wine 9 se 10 persent alcohol aaya aur colour bhi bahut acha aaya h dono ka aur taste aur alcohol ki matra bhi
Sir aap ne bataya hai ki wine 72-80° tak garam kare Agar sir galti se wine ka temperature 100° tak garam ho jaye to kya wine kharab ho jayegi Or methnol ka heating temperature kitna hota hai ? Plz sir reply
Jarurat to hai nahi campden tablet daal ne ki, daal ne ka koi fayda bhi nahi hoga or koi nuksaan bhi nahi, daal doge to pasteurization process k dauran campden tablet gasses k sath nikal jayegi wine se.
sir maine appka beer banane wala video dekha, pinapple se jo banyi thi..., app hoops nahi use karte kay..., aur agar karte ho, to plz explain kare ki kiss stage pe add karna hain aur kaise....
Yaar main khud Aaj kal iss baare main jaankari hasil kar raha hoon ... homemade wine sale krne k leye konsi City ka licence sahi rahe ga ... Ub apna product sale krne ka time aagaya hain.
sir ji Ham bhi Ghar par wine (ONLY WINE ) BANANA chahte hai NO sikhiya hai isme Wine me mythanol ho toh Koii na but LOG upper chale Jaye Esa Kand toh nahi hota na??
Wine banate ho to 75 se 82 degree celcius temperature 30-35 minut banaye rakhe. Wase Village mai distil kar k sharab banate hain ...... Distil k Shru mai he methanol ko alag krna padta hain
Sir ye tarika ghar ki bani har wine par kar sakte hai koi problem to nahi hogi kyoki methanol ko wine me se nikalne wali process wali video RU-vid par sirf aap ki hai plz answer
Once a fungal infection occurs in wine, the taste of the wine deteriorates, even if the fungal infection is later removed. By adding potassium metabisulfite, along with the fungus, the yeast will also be destroyed and the fermentation will stop. Use any type of fruit, fruit pulp or fresh fruit juice after heating it on 80 to 82 degree celcius for making any wine, by heating, the chances of fungal infection become zero.
रख कर भूल जाओ समय ज्यादा लग सकता हैं खुद अपने आप रखे रखे clean हो जायेगी उसके बाद ही पीन। पेक्टिक एंज्याम डाला करो अधिक स्ट्रांग बनाने के चक्कर में पड़ने से भी वाइन लम्बा समय लेती है clean होने में।
Sir mine barley malt se beer banaya hai jo ki fermentation ho rahi hai abhi but usme sourness jyda hai kya ho kud xhala jyega? Agr nhi gya to beer ka taste bigade bina kise sourness kam karain?
Shru k 7 din Tak he wine ko kuch second k leye mix karna hai or khyaal rakhna hain jis bhi tarha ka air lock aap use kar rahe hain uss mai koi leakage na ho
Hello sir, main nay first time white graphs say wine bananay ka try kia ap ko dekh kay, now after one week jab isay strain kia and light taste kia to khatapan feel ho raha ay, is it safe to use after a week or what should i do?
Asa kyo laga aap ko ki ethanol bhi vapour ho jayega ...... Padha hoga aap ne khain par ..... Try nahi keya hoga. Apna experience share karta hoon aap logo se hawa main baate nahi krta. Anyways thanks for watching 🙏
Wine oxygen k sampark mai aane se khatti ho jati hain. Shru k 7 din, din Mai ek bar wine ko khole kar kuc second k liye mix krna hota hain or fir se airlock kar k rahna chaheye or iss baar ka bhi dhyaan rakhye container mai koi leakage na ho. Filhaal ub kuch nahi ho sakta calcium chloride thodi thode matra mai daal kar mix karke adjust Kiya ja sakta hain. Khata pann Kum ho jayega. Sabse sahi hain next wine banate samay dhaan rakhe
Fungal or yeast ko chhodkar beach ki wine kisi dusre sterilize fermentor main nikal lejeye .... Quarter teaspoon potassium metabisulfite add kar k airlock ya cling film laga kar rakheye. 24 hours k baad yeast for se add kijeye agar fermentation process complete nahi huwa hain to.
भाई डिपेंड करता है आपने पोटैशियम मेटाबाईसल्फाइट कितना डाला है अगर ज्यादा डाल दिया होगा तो ईस्ट काम नहीं करेगी। एक-दो दिन बाद फिर से ईस्ट डालिएगा अगर आपने पोटेशियम मेटाबाईसल्फाइड ज्यादा डाल दिया है तो।
Sir distillation me pehli baar ke distillation ke 1st round me Methanol nikal aata hai kyuki iska boiling point temperature ethanol ke mukable kam hota hai isliye vo pehle aa jata hai,,ye bhi ek process hai par ye fir vodka ya whisky ban jayegi
@@vaibhavsharmaaaaaHindustan ke kuchh pradeshon ko chhodkar takriban har jaghe beer or wine ki niyamit Matra mein bana sakte hein. Parantu humara kanun distillation ki ijjat nahi deta. Dikkat bata kar nahi aati.
Kon se wine hain adhiktar wine pectic enzyme se he clean ho jaati hain lakin pectic enzyme shurwaat main daala jaata hain. Wine banna li hain or clean nahi ho rahi to bentonite powder ka use kar sakte ya fir Super Kleer KC ka. Ya rakh kar bhi chord sakte ho .... Jub tak clean na ho .... 1-2 saal tak bhi rakh kar chorde ja sakti hain.
Try kro fir bolna ... Jo video mai bataya hain maine uss k leye main puri taraha se jawaab dehi hoon .... Samjhe ... Jo bola uss k leye puri taraha responsibility meri hain.
Hoge bhi to kaafi Kum matra main uss se koi nuksaan nahi hoga .... Usse bhi aap video mai dekhaye gaye tarike se nikaal sakte ho. Fruits mai bhi Methanol hota hain .... Kisi fruit main kum kise main jyada.
Ye wine banti he ya cider me ne to abhi tak khata hi swad mahasus kiya hu wine jo company bantehi uske grep alg hote he jo samny tor pe aasani se bazar me nahi melte kaya ye such he
Italy logo k paas India Jaisa fruits nahi hain. isliye hum Indians fruit wine mein aage hi rahenge. Moreoveraap ko wine meetha(sweet) peena hain toh aap sugar dal v sakte ho peene k time..sugar or honey add kar k. Yeh process bohot hi normal hain. Post wine sweetening is a normal procedure when u drink wine or serve wine.
Sir, I’m using ballon as an air lock with my first mead brew. Is it safe? I open the container once a day to release all the co2. Will opening the lid once a day spoil my mead? Please reply.
1. Airlock theak se nahi laga hoga ya koi leakage ho sakti hain check kijiye. 2. Shru k 6 din Tak wine ko kuch second mix kr k airlock laga kr rakhna hain or 7ve din chaan kr pulp ko alag kr dena hain. Chaan ne mai jyada samay na lagaye. 3. Baar baar wine ko khole kar check nahi krna hain. 4. Bottling krte samay time jyada na lagaye.
1. Airlock theak se nahi laga hoga ya koi leakage ho sakti hain check kijiye. 2. Shru k 6 din Tak wine ko kuch second mix kr k airlock laga kr rakhna hain or 7ve din chaan kr pulp ko alag kr dena hain. Chaan ne mai jyada samay na lagaye. 3. Baar baar wine ko khole kar check nahi krna hain. 4. Bottling krte samay time jyada na lagaye.
ji takreban states main 15 se 18 litre wine bana sakte ho laikin apne personal use k leye not for commercial perpose matlun dandha nahi kar sakte, baich nahi sakte. Gujragt, Bihar, Nagaland,Mijaron and Lakshadweep theses are non alcoholic satates yaha nahi bana sakte .....
Bura matt manna doste jo aap khe rahe hain wo aap ne padha ho .... Lakin main Wahi batata jis se kadha hoon ... Matlub Kai baar khud kar k dekh chuka hoon .... Samjhe bhai ji
@@ShokeenRavinder thanku sir ji., First time kisi youtuber ne reply kiya hai ..🥹🥹 Maine banana wine bnayi hai aapki video se usko heat krne ki jarurat hai ya nhi?
