Making Pac Wine With Tasting

Рет қаралды 2,741

Күн бұрын

An attempt to make a wine from the fruit found in a popular video game.
Ingredients:
1000 grams of Melon. (1000 pts)
700 grams of Apple. (700 pts)
500 grams of Orange. (500 pts)
300 grams of Strawberry. (300 pts)
100 grames of Cherry. (100 pts)
3 1/2 cups of Sugar
1 gallon of Water
1/2 teaspoon Bread Yeast
1/4 lemon
During the first 3 days give your musk a good stir, and to break up the fruit cap that will form if you are not using straining bags. Rack into secondary after 5 - 7 days, and continue to rack every 8 - 12 weeks until clear. Degas, back sweeten, bottle let age for at least 12 months total frpm start to finish.
Next steps in the wine making process:
• Wine Making Process
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Пікірлер: 22

@DIYFermentation 7 ай бұрын

Sorry, This channel does not offer individual winemaking advice. Amazon, BrewDemon & Canva affiliate product information. As an affiliate I earn from qualifying purchases. My current winemaking setup: BrewDemon Fermenter: www.avantlink.com/click.php?tt=el&merchant_id=f34b031c-e43a-43a4-973d-24d17c9a727a&website_id=ebe44688-8c34-46de-b945-9406903c8ad6&url=https%3A%2F%2Fbrewdemon.com%2Fcollections%2Ffermnters%2Fproducts%2Fbrewdemon-conical-fermenter-frost Wine Yeast Sampler: amzn.to/3F8gNtf Hydrometer: amzn.to/3l2XbMS Airlocks: amzn.to/36bpGlg Wine Corks & Caps: amzn.to/3vgBA9w Wine Bottle Corker: amzn.to/3zO4fVa Stoppers: amzn.to/3673Tv1 Racking Cane: amzn.to/34YyP19 StarSan: amzn.to/356Tnot Straining Bags: amzn.to/2VKkW4y

@mikejohnson2938 7 ай бұрын

That freezing must idea is genius! I never thought of that😮

@stefanshelenko4487 7 ай бұрын

Wowsa.🎉 excellent creative wine. Not objectionable, clear, what more can one ask for. The finer wine aficionados are few and far between at this level. I love the content, your methods show a competence not always present in the you tube world. 👊👍🤙🖖

@BanjinTsuki 6 ай бұрын

This was fun regardless of the result. Thanks for diving on this one!

@gregorhzaczek2405 7 ай бұрын

Doing cider making now but will try this next

@gregorhzaczek2405 7 ай бұрын

You made this on my birthday😅

@Nagap08 7 ай бұрын

. Another great video.

@abrad3061 2 ай бұрын

You are so precise

@brianhbinesh 7 ай бұрын

Looks good

@BanjinTsuki 6 ай бұрын

Thanks!

@DIYFermentation 6 ай бұрын

Thank you for the donation.

@revvingreverend 7 ай бұрын

Have you tried adding the fruit, or at least some, in secondary over primary fermentation. I have heard that you lose a lot of the fruit flavors during primary fermentation. Since you pasteurize, I would figure adding fruit afterwards would serve to boost the flavor while doing some of your back sweetening for you. Great video with helpful tips for a new home-brewer as I am. Thanks and have a blessed day.

@DIYFermentation 7 ай бұрын

Adding fruit in secondary is not a step that I will employ on this channel. I'll leave that to more advanced channels. MIne is just a stepping stone.

@sammiller3062 7 ай бұрын

Watching your videos makes me wonder a random question, but how much of your wine do you drink? Or do you give it all away?

@samm1926 7 ай бұрын

Love the videos! Have you thought about freezing the fruit beforehand? I've heard that it breaks down the cell walls and allows for greater incorporation. Thoughts?

@DIYFermentation 7 ай бұрын

I do it when using berries.

@samm1926 7 ай бұрын

@@DIYFermentation Gotcha, thanks!

@kevin_ninja_jones2363 7 ай бұрын

Double and triple the fruit if you make it again

@StarvingAutist Ай бұрын

I use my blender to smoothie my fruit. Is there a reason to chop instead?

@DIYFermentation Ай бұрын

I have to assume for the videos that not everyone will have a blender.

@jamesberkley585 7 ай бұрын

After using it for some time, how do you like the red cap airlock compared to the standard S shape airlock? I have the same fermenter but have always been weary about using the red cap.

@DIYFermentation 7 ай бұрын

I had the same thoughts early on, but for the past few years I just use the red airlock with no problems. It's only used for the first week before transfering to a carboy.