"Whatever we did, let's do that again." Instant classic.

You two have been a *HUGE* inspiration in starting my homebrew hobby (you and Paw Paw's Doin it Cheap channel, lol). Been making wine and mead for almost a year now. I drink most of my brews within a few weeks to a month of bottling, but I'm excited for the 1 year tasting of my variant Apple Pie Mead this fall!

2:52 *dolphin smooth!* 🤣👍

Ok....5 gallon remake time.😂

I made this last year and aged it on French oak. It turned out soooooo good! My friends and family loved it!

Wow, we’re glad to see this! We literally made a batch of this on Monday as our first attempt at making wine. Can’t wait till next year to hopefully see the same results!

An 11!!!! That’s awesome. Great job guys

I was waiting for this video! I made a Welch's wine many years ago and never got to drink an aged bottle, but I gave one to a friend and he literally called it the best wine he'd ever tasted after aging for years. Glad y'all also had a great experience! People underestimate the humble Concord!

I actually just cracked open my own wine I made using these videos as tips way back when I first started (2021). It was really good, and I'm glad I still have one last bottle left.

Merlot is a grape that is typically known for having chocolate notes.

I made this on 5/10/23. I remember trying it before I stashed it away to test my patience, and it was sooo good then. Can't wait to try it in four days! 😅

Okay! You've convinced me. I'll make some of this up next weekend!

I made this one a month ago after watching your grape wine videos…old and new. It is so simple, but is already amazing in aroma. Looking forward to it after some time. Thanks for teaching me/us about making our own mead and wine. 🍇🍷A year ago, I would never have thought I could make my own beverages. ✨

Fantastic recipe! My wife loves it and she doesn't typically enjoy reds. Will be difficult not popping my reserve bottle early.

Syrah, Cabernet Sauvignon, Grenache, and Cinsault will give chocolate notes to a wine, a well as Merlot in certain blends.

I am so happy to see this aged so well - this series is a masterpiece on how to craft an excellent product with limited means and humble ingredients. I applaud your efforts!

I have a gallon of this in primary right now, will be taking the last reading on Monday and hopefully racking. Thank y'all so much for everything that you do.

Haven't been able to watch this video yet, but I'm looking forward to it:)

I routinely make reds from concord grape juice. I alternate between reds and white/apple. Last red was ginger raisin. And the next red will have hibiscus added.

I need to look around, I think I have some concord wine somewhere I forgot about. I made a cabernat from a kit, not impressed. I found a bottle of it 8 years later. And omg it was amazing, wish I had lost more of it.

Wowzer!

HA! ... called it!

I have 5 brews going in my tiny fermenstation. I think I could fit one more...

Do y’all keep a notebook for your brews? We have a notebook wherein we track everything we do to every batch. We’re scaredy-cat nerds and total beginners but we’ve already made some brews that were delicious. My very first basic mead using Fleischmann’s bread yeast is exactly what I hoped it would be and, simple as it is, I’ll be making more!

i have a fermonster FULL and i basically followed your recipe, and then added about 30 lbs of different types of fruit. turned some into naturally fermented champaign and have a ton left im waiting for bottles so i can bottle. Its only been going a few months, bulk aging, and its some of the best wine i have ever had, if not the best. its the real deal! also not perfectly clear. added some pectic ensyme a bit late and hoping it clears up within a month or so.

Wanted to say that I just joined your guys' VIP. Also would really love to see you guys make something with blood oranges. Whether it be mead, cider or wine; and use either the fruit, juice or a syrup. I've found blood orange syrup on Amazon, and really want to know how well it works in something like a mead. I love oranges, but blood oranges are harder to get

Just opened a bottle of last years grape juice wine as well. It, too, is an entirely different animal. IT's almost too good.

My first sweet red wine is almost done,,,,,,so thirsty Now I want to make this!

Had good laugh me, and Danica said make more at the Sametime.

The best wine I've had I used concord grape juice concentrate to get my sugar where I wanted it. It was a fabulous dessert wine, you couldn't even tell it had alcohol until you tried to stand up

Nice. Been waiting on this one. And the table grape to!!???

Bee.n watching for awhile and learned alot. What type of hat you got and whats it made of.

My "Fine Wine" has only been in the bottle for 10 months but it's already awesome. But I used Premier Classique instead of 71B. Hope that doesn't disqualify me. 😄

Man, NZ is so lacking in juice options. Until they start selling bottles of grape juice, this is on my “I wish” list.

So I have been dinking with the concept of nitroing a mead for a while now. and I did it on accident to a mead in conditioning lol. I am testing new equipment and new processes out for future batches and I use nitrogen as my air replacement gas for headspace. it works a treat. but in this case I used the new spunding valve setup like one would with a pressurized fermentation to see if it could keep the bugs out too(it can perfectly) but I tapped it with like 5psi of nitrogen to test it out. I left it for a week to settle a little and it pressure cleared like clear clear haha so I figured it was time to add Ceylon cinnamon sticks to it and ass I was unscrewing the lid(forgot about the 5psi) it popped up at me haha and there were a bazillion tinny bubbles now coming up the sides and in the middle. so I poped in my sticks and it tried to erupt a bit at me. I am super stoked to see how this one turns out because it smells amazing thanks to the nitor bubbles lol. I still have to back sweeten and balance it but it was a fun experiment anyway. I now have a lingonberry/raspberry/passion fruit mead in a keg on nitrogen before bottling it. Its gonna be awesome! tart and sweet and bright and bubbly!!! Ha just had to share the experience with ya'll

Good day CSB! Quick question, is it typical for a basic mead to have a sour taste (not quite like vinegar, but more like a sour white wine)? And if not, is there a way to fix it?

I will probably make this wine but, before that I just got the stuff to make your chocolate covered cherry wine. So I'm going there first.

You guys i put allspice clove cinnamon nutmeg fennel all into welches grape juice and it smells like I made OG bubble gum flavor.

With the flavor spot on I suppose you could try to improve the clarity. But if it ain’t broke..

Have you tried to make a key lime pie mead?

looks great, maybe just little more work on clarity , and it could look even greater. is there another drink with 20+ points from you guys?

I searched your videos and didn't see anything with blackberries. Did I miss something? Or have you not done blackberry wine / mead?

Going to throw in all these bits of different yeasts. Will it battle of the yeasts?

I need some tiny tasting glasses!

I've made wine from wild grapes which are similar to Concord. Makes a great jelly not so much in the wine department.

My girlfriend was sort of apathetic to my homebrewing hobby, that changed after I made some of this she always ask if we have a bottle around

I wonder how much aging gets done in retail wines.

For a red wine, bulk aging it for some time on wood will often improve it and is most likely one of the things you could have used to improve this. Add a stave or two of french oak to sit in it for a couple of weeks before bottling. In a few months it will be time to go to my cousins (formally grand parents) house and pick the annual crop of muscadines. The plants were originally planted by my great grand parents and are over 100 years old. They also have an orchard of mulberry trees. Both make some very nice wines. My mom is partial to the mulberry and I remember shelves full of bottles growing up. I rather the muscadine wine and it should be closer to this in flavor.

This was not your first tasting video of the day was it?