I do get using wine yeast preserves the fruit flavors, but if you're turning a $2 bottle of apple juice into alcohol let face it you're not drinking it for the taste, you're drinking it to get riggity-riggity wrecked

That's cool you invited Freddie Mercury to try your hooch.

Yeast: dies in its own toxic poo. Humans: that's really good stuff.

I use PawPaw’s recipe. 1 cup sugar 1 quart juice 1/4 teaspoon yeast.

He's more proud of his brew than the fact he raised Freddy Mercury from the grave

Pineapple comes with its own enzymes (excellent meat tenderizer) so there's a different sort of activity in the juices with pineapple. It would be interesting to see what would happen if you added just a little bit of pineapple juice to the other juices. Did you know that during prohibition, people made wine from Welch's grape juice and the way they learned how to do it was that Welch's put warnings out that said, "DON'T DO THIS" - followed by instructions on how to turn grape juice into wine. ROFL! Sneaky!! Just because of that, I will always have a soft spot for Welch's. Reminds me of the "librarian" protest where librarians all over the country weren't supposed to tell you that the FBI was trying to get at library records so they posted signs that said "We can't inform you when the FBI asks for records of what books you check out so, don't ask.". ROFL! I have a soft spot for librarians, too.

Everyone underage- write this down write this down ✍✍✍

I wish i had found these videos when i was about 13 - 17 years old. Would have been selling so much of this stuff.

One reason he didn't recognize the cherry is because Juicy Juice uses an apple base , sometimes grape, and flavors it.

You guys are the champions. It's good to break free every once in a while and take a bohemian approach to this crazy little thing called fermenting. It wouldn't be difficult to find somebody to love learning this. It's easy to do without feeling like you're under pressure. You couldn't stop me now from trying it out. You and your best friend helped show me how to get off my fat bottom and make a beverage that will rock anyone and not have to throw away old juice that otherwise would have bitten the dust.

jonnie depp and ryan gosling taste tests cheap wine. awesome.

just a hint that I figured out on my own... put a tilt on your bottles so the yeast falls to one side of the bottle bottom. makes for cleaner syphoning and pouring.

This is probably the easiest way of making alcohol I've seen , thank you

When I was in the Marines we did this with sweet tea and yeast from the gally. It was horrible but it did the job

If you are going to make a wine without equipment then you don't need potassium sorbate to stabilize the wine. Simply add sugar (or honey or agave or maple syrup) to taste in each glass in the same way you add sugar to taste when you make tea or coffee. Also, there is really no need to puncture the caps. All you need is a a rubber band and some cheese cloth and that is quite sufficient to prevent dirt entering and allow CO2 to escape. Most seasoned wine makers do not use an airlock in their primary (first) fermenter. They cover the container (usually a bucket or large pail) with a cloth. This allows them to punch down fruit caps that form and allows them to easily add nutrients during the course of active fermentation without any concern for the liquid erupting into volcanoes of juice and gas caused by the action of particles on the carbon dioxide gas that is saturating the wine.

I make wine all the time from store bought juice, but I always top it off with thawed out frozen concentrate until I get to a gravity that'll give me a more desirable abv for wine (12%-15%). I've had some extremely good results with welch's grape juice, using their concord grape juice and their regular red grape juice concentrate. I add about 1 pound of crushed red grapes per gallon, as well as a handful of chopped raisins per gallon. I use the premier rouge yeast by red star. Always turns out perfectly.

I used to do this in like 8th grade using frozen concentrate to get drunk with my friends. Classic 2 liter prison wine

Another tip is after the fermentation has finished put the juice in the fridge overnight it will clear the liquid a lot quicker and any suspended bits sink to the bottom.

I would mix a couple of tablespoons of sugar into it and bottle them. In two weeks you have bubbly hard cider.

I’ve been wanting to home brew and have been nervous about all the things that could go wrong. This video makes it feel a lot more simple than I’ve been thinking so thanks! Time to get me some champagne yeast!

An update what they taste like after they aged would be cool.

My dad used to enjoy making home brewed wine and beer. Anyway, he was fond of experimenting but… one day he decided to use Ribena. (it’s a fruit cordial, basically almost 100%fruit juice made with blackcurrents) well, his wine wasn’t red as expected nor white, not even rosé, it was green! He never did find out what had caused such a bizarre wine colour. It didn’t get wasted. 😉😉😉

I admire the organization of your brew room.

Great video! Thanks! I've been making hard apple cider for a couple months and have had a blast--as well as saving so much money--making my own at home like my grandfather did in the Depression. I bake all my own breads, pitas, bagels and such, and now am very happy to be making my own cider.

This is really interesting really. Just take normal store bought juice (without potassium sorbate). Add about a gram of yeast. Maybe a little more sugar. And let it sit for a few weeks until you see no bubbles. Very nice

You are my favorite teacher, and from you I can learn. Greetings to you with all my heart and my respect to you. I am your brother from Algeria

I really appreciated your very simple recipes for homemade mead .Thanks !

If you want it to be more boozy or boozier you'll need to add some sugar. Remove about 20-25% of the juice and add 1/4c or more of pure cane sugar and 1/4 tsp. bread yeast. Recap it tightly, shake vigorously, then loosen the cap a little bit like one turn. Wait 2-3 weeks. After the mixture has ceased bubbling, tighten and put in the fridge. My first try I only had 1 bottle of juice. I poured out 25% and drank it then I added 1/2 cup sugar and 1/4 tsp. yeast. It was delicious. So, I bought 3 more bottles and poured 25% of each bottle into the first bottle that still had the sediment and repeated the process. Apparently, "new" yeast likes to feed off the sediment. Since, I have purchased two carboys, and will purchase a siphon. I do not want to purchase too many pieces of equipment because I am a little lazy and do not have a dishwasher. And, I don't need it to be too boozy so I don't need the proof thermometer. Try the white cranberry and cherry pomegranate. Laters, God Bless!

Man now I want to go buy a few bottles of juice....

Love the video! I made my own batch of mango wine with bread yeast, it ended up pretty decent. It was good enough to have me passed out on the couch with the door wide open, pants in the kitchen, threw up twice lol

Love 💕 this vid! Two good looking men taste testing cheap homemade wine! Excellent instructions too, I'm about to watch it a second time... Much appreciation!

New subscriber and highly enjoy your easy to grasp videos on making Cider Mead Etc ! Most on youtube that share likeminded material are either boring ,analytical,complicated and with it expensive rants! You guys rock!!

My aunt used to make wine just like this and it was always awesome

This was really well done, thank you for taking time to do these experiments and share the results!

Awesome vid. I think I may try this as a fun autumn experiment.

Welch's White Grape Peach is my favorite. I have a batch in a first ferment right now.

Thought Reid was about to sing Bohemian Rhapsody 😂

New to brewing. 6 months now. I have learned a lot from watching you more experienced folks. I have my favorites store bought juice wines. Cran-pom, seems to have some different mouth feels, white grape- peach, very good if you like a sweet peachy,, white grape-cherry, has a pretty good muscadine quality. I start all the juice ferments in the orginal juice container, pour out 8 to 16 oz, add table sugar with a starting gravity around 1.106. Different juices require different amounts, pitch yeast, shake vigorously, loosing the cap until it jumps when you squeeze. Let set for 4 weeks, rack. We like sweeter wines, so my OG is higher. If you like dryer obviously start with lower OG. I use mostly bread yeast, on average for me goes to 11-12 %. I have used Lavin products too, but never side by side, taste test, Great video!! and have learned a lot from you. Juice wines may not be for the discerning palates, but it is fun to do. It is a blast. From picking out the juice at the store, to consuming. Thanks keep up the good work.

really presentation! I plan on trying your method soon...ty for the post!

thanks for testing store bought juices for cider and wine and mead making your so cool dude you made my day

My wife loves strawberry kiwi from juicy juice turned into wine this way

Love this video. Thank you very much for uploading. The tiny hole in the cap is the best wine making tip ever, as you do not need any specialized equipment and the bottle will not burst or explode.

such a great video idea. thanks for this. it answered MANY questions i've been thinking about lately.

Just stumbled onto this video and it's So Awesome! Thank you!😁👍

Instead of cheese cloth you can use a clean surgical mask

I have an intense urge to listen to queen for some reason.

This has been so informative. Thank you!

Thanks guys, you answered the question I was searching for. Very useful and informative 👍

thanx for sharing! I have a tip from an experienced home wine maker. When the yeast is just finished, siphon the wine out into a sterile jar but leave the last inch and a half of the cloudy sediment and then you can add more sugar and more yeast to ferment. She says ferment and rest for at least 3 months before drinking.

Made my Grandma's (old school) recipe with raisins,sugar, & bread yeast. It was turned out delicious! Explanations on video will make next batch even better. Thanks

Looks like fun !!

Thany you! A low cost, budget approach to good wine making!

Off to the store for Cran Pineapple

I have used ribena. A uk, I think, blackberry cordial which has potassium sorbate and sodium metabisulfite in. The secret is you have to boil the heck out of it for about 20 min to drive off the sulfates. Then it will ferment no problem when it cools. It's rather good.

Had fun watching this!!!

Great informative video thanks!

Watching this at age 30, thinking how much easier it would’ve been to get whacked at 16 with juice and bread yeast instead of trying to get people to buy us alcohol 😂

I like to make mead with wild yeast from raw honey. It's a little unpredictable but if you're patient I think it can be super worth it. If you want it carbonated it's definitely a lot of trail and error and fermentation grade bottles are not optional.

Love your videos!

Really awesome, thanks for showing us how to do this…and so much more!

😁 you are so technical . You could just take one cup of pure juice out ,replace it with one cup of sugar and 2 packs of yeast put that cap on loosely so it doesn't pop,set the bottle in a bowl and put in you closet or any dark place for about 7 to 10 days.

I really liked your video. I always wanted to try making wine but thought it was much harder right to do. Thank you.

Entertaining and thorough. Thanks for this!

Nice to see you freddie, looks greate 🕺🎙️

'legs' in wine terminology refers to how many droplets you can see dribble back down the glass into the wine after you swirl the liquid gently.

An easier airlock is to just screw the lid on loosely. When you sqeeze the bottle it should make a pffft noise.

Great job guys 🤓👍

Thanks for the video... I make peach mango for my daughter and she loves it!!!

We usually add a cup of sugar per gallon when we make wine or cider from store bought juice. For our yeast we have had good results from safeale s-04 getting a 10% abv for the cider, and D47 or 71b for the wine ending with a abv from 10 - 14%. Typically we let ours go for a month in primary and at least a month in secondary before we start seeing if it’s ready to bottle or drink.

Hall and Oates -- The Lean Years

Great video. Thanks for the cool tips 👍👍👍

I just got into homebrewing and I'm trying to have 1-2 bottles of cider on the shelf at all times, fun hobby.

Great video! I've tried this many times with mixed results. I've used bread and wiwin e yeast. I do,however, add more sugar to increase the alcohol percentage. Just subbed!

I just found your channel and I subscribed. By the way, the high gravity reading for the grape juice likely is due to suspended particles and not due to more fermentable sugars. The grape juice is the cloudiest of them all, and all likely have a similar fermentable gravity around 1.050. Thank you, -Wolfgang

This is an awesome video!

Thank you so much! Great video!🤗😉❣

Didn’t know you could make wine without adding extra sugar gonna give it a try thanks for sharing 👍🏻

I like the experiment, but I think you also need phase 2, which would be to add sufficient sugar to each and drive the ABV to 14%

Im so proud of y sir so proud thank you and your friend

dude this is perfect

I started making wine using Fleshman's bread yeast. I had it on hand and I was using it to figure out the process. I used value apple juice and on sale fruit juice, cheap buzz. Once I began using wine yeast the taste and clarity were superior to the bread yeast. Also, the bread yeast gave the wine a funky smell, that usually went away with age. Who has time to age store-bought juice wine? It's for drinking. D47 is a good wine yeast to use for grocery store-bought juice fermentation, and real wine-grape juice, plus it will ferment at about 60 degrees though ferment slower. D47 is fairly inexpensive once you learn how to pour some fermenting juice into a new juice container to get the new juice fermenting. Kinda like chain-smoking, but only drinking cheap wine. That way you will never run out of wine. Plus you will very rarely if ever have to buy wine yeast again. Probably best to get one-half gallon started every three to four days until you figure it out

Wow, this was really interesting. Thx. I’ve been beermaking and cider making for years but have just now started with mead. I have to admit I wasn’t that interested in the efficacy of the bread yeast, but was interested in the quality of the wine/mead you got from these cheap juices. As it happens, after living in New England and being spoiled by having access to fresh cider from special varietals appropriate for hard cider, I finally broke down and made hard cider this Fall from Trader Joe’s cider. Why? I live in Cali now and can’t get the fresh cider. My ciders from the Fall are aging in the garage now. My preference is for a very dry and alcoholic cider (12% or so from added sugars). Cross fingers! From your study of these cheap juices, I’m now encouraged. Thx again!

That’s a smart idea for a cost effective airlock! Thanks for the idea.

Great video

With bread yeast, I think I liked purple grape juice the best (out of the ones I made, not the same as your juice flavors). I will have to sample them again later. It seemed to maintain the most flavor. I have not tried any wine yeast yet.

I did it with a balloon once. Makes the finished product taste like latex, which isn't the best. You can make a blow off tube very easily and get a decent homemade airlock. Apple juice fermented dry and usually still is known as apfelwein and my favorite homebrew to make. Using a blend of juice helps a lot. Standard apple juice ends up tasting really flat and hollow. You want to use an apple juice blend or juice some other apples to add to it. I usually juice something more on the tart side like granny smith or pink lady to improve the flavor. Tree Top makes a 3 apple blend juice people use for it, but I haven't tried it. Montrachet yeast is often used for it also.

Love your content

You are the champions my friends

I've been using Brewer's, Speyside (distiller's) and bread yeast in some juices, and comparing it... The difference is subtle, but each has something unique to contribute. Great video!

Damn, Freddie Mercury was pretty intense in the taste test :-)

Thanks for the video ! ☺♥

this is genius, im gonna try for my next vid

I messed around with Bread Yeast and store-bought juice when I first started homebrewing. (If you could call it that) I tried Cranberry juice and Apple juice. Cranberry turned out amazing with a little back sweetening and Apple was just awful. I could never get it to taste good. Your video reminded me of those days and tbh, sometimes using the cheap store-bought stuff just makes sense. Depends on your resources and what's available to you. Great video guys!

"Did we disagree?" I don't know, we're drunk!🤪

My favorite yeast to use for cider so far is Safale S-04. It has given the best performance and ease of use.

Great job thank you

I just started my first batch of this (I finished it at about 8:30 pm on 11/12/22). It’s two bottles of Cran-Raspberry and I will come back once it is done to report my results.

Let's admit it, a lot of us got into homebrewing cause the shelves were empty or we couldn't buy it since it's "Not essential"...

interesting i might try this

Thanks for sharing.