How much of each ingredient

Any time! :)

That’s awesome! Let us know how it goes!

Yay! I’m so glad to hear that! Let me know if you have any questions.

Haha thank you sir!

I appreciate that very much! I will keep it up!

They were going to get booze anyways

mot possible in america it needs yeast or its just fermented grape juice with no alcohol

I have yet to make a pyment but that’s definitely on the list!

Let me know how it goes! I wouldn’t leave the lid off because you don’t want too much oxygen contact with your fermenting wine, especially near the end of the fermentation.

Not to mention the risk of contamination 😐

If its contaminated you ll still have Apple Cider Vinegar.

You can put your bottle of wine in an igloo cooler however I'm trying to turn my wine into vinegar

Haha it do be like that

Yeah ok, you are just watching and looking for Her. You Bad Boy.🤣

Let me know how it works out!!

It's a hobby/passion that quickly takes hold, especially when your wines actually start turning out tasty!

I’m not sure what his weight was but it’s typically 2.5 grams for less then 3 gallons and 5 grams for up to 6 gallons.

I agree with Bob! For 3.5 gallons, just toss in a whole packet of yeast if you're working with a 5-gram packet.

Thank you!

It would not taste similar to a Merlot. Merlot for me is smoother and fuller-bodied. But a dry Concord wine is really quite nice, something I appreciate for its own sake.

@@letswineaboutit I will eventually have to give it a shot but will use wine yeast.

@@BitterRealityBrewing That's what I would do!

Yes I do! It’s “Wine from Grape Juice (Part 2)”

I wouldn’t touch it for two months. Then come back and watch part two to this video :)

I don’t think they’ll be ready that soon. Don’t get me wrong, it’ll be drinkable, sure, but I’m guessing the fermentation will still be going at that point (so you’ll get gassy lol).

I ended up drinking a few glasses just 4 days into it. It was not very good🤣 but I had to see. I had no problems with gas or stomach aches. Now I know it works in a pinch, but I will definitely give it some more time👍

Haha good deal!

@@Granthaytasingh you can do this if wanna make something fast and cheap wine to get a buzz. I made some really quick. It tasted a bit better than MD 20/20, but I did it to get drunk

Thank you!

Haha that has been known to happen!

You can buy them from the Northern Brewer website: www.northernbrewer.com/products/little-big-mouth-bubbler?variant=30232174723116&gclid=Cj0KCQjw0emHBhC1ARIsAL1QGNc0Yl1hnkDyfii0fr0TDDkaYznpzXPp8lcXpm8Ba5W6Qfo8sL5OypoaAhxwEALw_wc 1. I’ve actually had fermentation odors get into my clothes, so I feel you there. You can store it in a cupboard, or in the garage if it doesn’t get too hot! You can even store it under a desk, where it’s out of direct sunlight. 2. I do. Dark bottles will keep out more light and increase the shelf life of your wine, but if you store your bottles in a basement or out of light, they’ll still store well for many years. 3. If you mean crown caps, I don’t know if those are reusable. I’ve heard that you can reuse corks, but I’ve never done it. New corks of various sizes are cheaply available on Amazon.

Check out my “part two” video to this one for the answers to all those questions!

Let me know if you have any questions!

Not a bad idea at all! Experiment and see what you like. Honey has less nutrients, so you’ll want to add a teaspoon of Fermaid O powder right at the start when you throw everything together.

You can try it. I did this with brown sugar. It taste a bit better and sweeter in my opinion. You can always try it

Honestly I don’t know anything about non-alcohol sanitizers! I just know that StarSan is used by pretty much everyone in the homebrew world, so if you can get some, it’s best to just go with what works!

I should have included a link in the video description, my mistake! Here’s the link: www.northernbrewer.com/products/little-big-mouth-bubbler

Check out my part two to this video where I go all over that!

Around 70 but anything between 65 and 75 works!

The colder the temperature, the slower the fermentation will progress. The hotter, the faster it will go. However, make it too hot and the yeast get stressed and produce all sorts of nasty byproducts. 70 is the ideal sweet spot between too slow and too fast.

Typically with fruit wine (or mead), fermentations reach their peak after a year of aging (or more). When it comes to concord grape wine, however, I love it most when its young. So you can drink this as soon as its done fermenting (about a month after you toss in the yeast). For me, I like to let it clarify and become crystal clear, which takes another month. But as far as taste it concerned, you can drink it right away!

@@letswineaboutit Thanks a alot, that was very useful very much.. God bless you and God bless the United States ❤️.. The greatest country in the world no doubt.. I hope you get thro these difficult times.. You have my prayers ❤️🙏

@@letswineaboutit Do you rack it into another jug for it to clarify or do you bottle and put in frig for clarifying?

@@Grandpa_RLP I rack into another jug. Part two where I explain what to do after fermentation is linked in the description if you want to check it out!

@@letswineaboutit Thanks

StarSan Sanitizer :)

It doesn’t matter too much! The fermentation will start quicker if you do a whole teaspoon, but that’s about it. You can turn bring your fermenting wine into the light to look at it for sure! Just make sure it’s stored in the dark once you set it aside.

@@letswineaboutit Thank you.

You could ferment in a 5-gallon carboy, but I wouldn't bottle it after a month. For one thing, you wouldn't know for sure that the fermentation was over, and bottling an active fermentation risks those bottles exploding - a bad outcome! Secondly, the wine wouldn't have clarified in a month's time. It would still be hazy. I, at any rate, like to wait until my wines have fallen crystal clear before I bottle them.

Check out part two! I answer all those questions :)

Oh for sure - if you have the equipment already, then the cost of a gallon of wine will be the cost of a gallon of grape juice plus that of yeast - so, maybe $5.00, $10 at the most?

In the top of the bottle or the top of the fermenter?

@@letswineaboutit i guess the fermenting bottle

I don’t have personal experience to draw from, but I’ve read of other people who’ve posted about the issue and white particulates at the top of a fermenter are often just bits of yeast cake that appear, often when the krausen subsides. My guess is that as long as the wine doesn’t taste sour, and the white stuff doesn’t start to turn brown, blue, and black (suggesting mold), you’re wine is a’okay! Taste it and see.

@@letswineaboutit i cleaned it out and sterilized it just in case before it got to bad but im happy to hear nothing serious from the smell of the wine everything seems to be going fine. thank you for a fast response will update when done.

See Part 2 video.

You’re looking at around six weeks before you move onto the second stage. Check out my part two video to this one where I go over all those details.

Don't really know much about the precise/chemical differences between the two, but my intuition is that organic grape juice would make a better wine than non-organic.

About three weeks! But see part two to this video!

It usually only takes about two weeks. But check out the part two video to this one for more info.

That would work just fine!

Within 3-72 hours! In my experience, 90% of brews start up within the first 24 hours.

Totally agree with you! I’ve since stopped using bread yeast.

@@letswineaboutit I've got a batch of cranberry brandy going right now. 😁

Hi Ivan! Let it ferment as long as it can. As long as you see bubbles coming up the side of the carboy or pushing through the airlock, don’t touch it. Generally, it should take about three weeks, give or take.

@@letswineaboutit what do you do after that? Just open, strain and drink?

@@jaredlaubach3582 You absolutely can! I will be posting the updated and final video on this fermentation soon! I ended up starting so many others haha!

Depends, usually 2-4 weeks. Check out part two to this video for more info.

About a month! Check out my part two video for more info!

I have absolutely no idea. I know nothing about distillation!

im going to subcribe

If it has no sugar at all, add two pounds!

Yes! Studies have found that red wine’s polyphenols and prebiotics increase healthy gut bacteria (www.medicalnewstoday.com/articles/265635#gut).

It usually takes about two to three weeks for the primary stage to finish - check out part two to this video for lots more information.

@@letswineaboutit thank you so much for the info

I no longer remember!

Check out part two to this video where I go over that question!

You can! Check out my “how to make hard cider” where I make it in the original bottle.

@@letswineaboutit awesome I'll check it out

I honestly don’t recommend any substitutes. I would just put in the few dollars on Amazon and get a few airlocks with bungs. The investment will pay off.

You can do that but the airlock makes the whole thing so much easier - just leave it and it’ll do it’s thing without you having to constantly mess with it.

As long as it takes! Typically, two weeks to a month. Go until you take two consecutive gravity readings a week or so apart and the reading doesn’t change.

I used bread yeast for this one. However, I’ve since learned that wine yeast makes a superior product!

Did it stay brown?

You could try it out! I don’t worry to much about oxygenating the must these days.

If you drink enough.