Making Corn Wine With 12 Month Tasting

Рет қаралды 6,599

Күн бұрын

Describes the initial making of 1 gallon of corn wine with a tasting 12 months later.
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 4-6 weeks until clear. Degas, back sweeten, bottle let age for at least 12 months total.
Next steps in the wine making process:
• Wine Making Process
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Пікірлер: 43

@DIYFermentation Жыл 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?tool_type=cl&merchant_id=f34b031c-e43a-43a4-973d-24d17c9a727a&website_id=ebe44688-8c34-46de-b945-9406903c8ad6&url=https%3A%2F%2Fbrewdemon.com%2Fcollections%2Fbrewing-equipment-supplies%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

@notsure1405 11 ай бұрын

Is this like pulque

@AggroSamurai Жыл бұрын

The pause for raisin counters 😂😂😂

@JaclynFox 10 ай бұрын

"For the rest of the world who has better stuff to do with our time." You're a treasure, my guy.

@bighope1 8 ай бұрын

WOW!!! I've been looking over fermenting and brewing methods for the better part of a year. This is the first time I've seen anyone use a teabag, raisins, and boiled yeast as a one-stop tannin yeast nutrient concoction. I may be late to the game but this is genius!

@jillwhatley994 9 ай бұрын

Your bottle ended up looking BEAUTIFUL! Bravo🎉

@kingquesoIV Жыл бұрын

using the cobs and the husks will increase the corn flavor. I often use corn like this for corn soup.

@dockofthebaycountrywines69 Жыл бұрын

The raisin counter was petty! I love it!😂😂😂😂😂

@erlingeffrard7533 Жыл бұрын

Great video!

@19723020 Жыл бұрын

I used 2 bushel of bloody butcher corn , threw in some elderberries while it was cooking, and made 10 gallons. Me and my friends been testing it for a couple months now. The wind blew the corn over, so all im out is some time, and a couple bags of sugar.

@improprietary1 Жыл бұрын

Looking at your back catalog i'm impressed that you can find new wines to try out, you seem to have tried everything already 😊

@leifd731 Жыл бұрын

This is so interesting!

@vennessalake8100 Жыл бұрын

Thanks!

@DIYFermentation Жыл бұрын

@vennessalake8100 I just want to say "Thank You" for the donation.

@eddavanleemputten9232 Жыл бұрын

Thank you for a great video! I was wondering if you’d ever consider making a video on what your personal favourite wines/brews are up to this day (or of the year). Or of the wines you repeatedly (would) make for yourself, both for the channel and off camera.

@tmanjangles2570 Жыл бұрын

Very interesting. I'm using a Purple corn drink from Peru right now called Chicha morada! I hope it comes out good. Best of luck to you.

@igotes Жыл бұрын

I'm pretty new to this game but I'm going to share my newbie opinion. I'd have stripped the kernels from the cob, blended them and added amylase enzymes. There's a lot of starch in corn. Plus by adding the kernels into the fermenter you'd get a lot more corn flavour, I guess! Interesting looking corn you have there, pretty much all we get in the UK is all yellow. Speaking of which, nice golden colour on the finished product.

@Traderjoe Жыл бұрын

Very interesting! Could sugar cane be used instead of corn? Nice video! I like when videos are made like this and there’s not a lot of fluff. Cheers!

@peachysrcandgames5824 Жыл бұрын

So.. no tasting notes besides drinkable and sweet.. no orange or tannin flavor.. no sourness or tart.. just "drinkable" love it very informative sir

@DIYFermentation Жыл бұрын

This channel not being based on technical wine making accuracy, nor sophistication, sometimes will sometimes resort to the lowest common denominator. Everthing else, I'll leave to more advanced level channels.

@jamesvatter5729 Жыл бұрын

Never thought of using corn.

@jeffhartman2983 Жыл бұрын

Like # 55. You could fortify it with everclear and call it Thundershuck. I might try this in the fall after my persimmons get picked and fermented.

@ReapingTheHarvest Жыл бұрын

I like how you think

@jharrell23867 11 ай бұрын

I would be curious to try different kinds of corn because there are a lot that are just night and day different from each other speaking from experience as a avid gardner that has grown lots of heirloom varieties. Ruby Queen being one of my favorites.

@bobbyvogelgesang9467 Жыл бұрын

Made a batch with corn meal came out very tasty just wouldn't clear

@WhiteOak09 Жыл бұрын

Im not much of a drinker but this is so interesting to me and with blackberries coming in right now (my favorite berry)has got me to thinking and im pretty sure you have a video of that process, thanks 😊.

@tmanjangles2570 Жыл бұрын

Fermentation is fun!! Give it a shot you won't be dissatisfied 😊

@WhiteOak09 Жыл бұрын

@@tmanjangles2570 it's very interesting, I think I'm going to

@eddavanleemputten9232 Жыл бұрын

Blackberry wine is delicious! Standard recipe should be 3-4 lbs blackberries per gallon of must. More if you want a stronger flavour and darker wine. Adding a cup of black tea is debatable, as the seeds contain a lot of tannin. If you want to be certain the wine clears completely, you can add pectic enzyme (follow package instructions). As for the sugar, add enough for a hydrometer reading of 1.080-1.090 for a potential alcohol of 12-13%. Use a video on this channel for berry wine, it won’t matter much as the sugar contents of berries is also dependent on how ripe they are. The juice of 1/4 lemon should be enough for acid balance. About tannin in berry seeds: I tend to add more berries and remove the fruit quite fast, after roughly three days to a week but you should know that I do use pectic enzyme. It also helps with flavour extraction and colour. I also freeze the berries, put them in a brewing bag and allow them to thaw (either in the fridge or in boiling water I’ll use for the must). I forage blackberries when I use them and that means I can use A LOT of them per gallon of wine. More berries = more seeds. Last year I used something around 8-9 lbs of them for a gallon and a half of must… Needless to say, I didn’t add any tannin. I removed the berries after 3 days and they’d completely turned to mush thanks to the freezing and pectic enzyme. Hope that helps. Note: if using raspberries, be careful: they yield more bitterness. I used the same amount as for the blackberry wine and it turned out too bitter. To solve the problem I brewed up a cider to the same alcohol content with the same yeast, combined both and back sweetened it. It turned out great. Tons of raspberry flavour, lovely colour. If you aren’t brewing for a specific occasion (say, a birthday, wedding, Christmas…) diluting a flavour that is too strong with another (neutral) batch is a great solution. I know some would consider it cheating, but in a pinch even a bottle of commercial wine can save a batch. I’ve only ever used my own wines and meads to do this, but if it keeps me from failing to deliver on a promise and/or keeps me from dumping a batch or not enjoying the end result, I’d do it in a heartbeat. Happy brewing! EDIT: Just to be safe, when adding a commercial wine to a batch for balancing, I’d pasteurise before bottling anyway.

@WhiteOak09 Жыл бұрын

@eddavanleemputten9232 WOW , Thanks for the info , I'll definitely save this give it a try , I have a bunch of berry's I started picking but so far I've eat eat them all , when it comes to Blackberrys I don't have much control 🤣 , thanks again .

@eddavanleemputten9232 Жыл бұрын

@@WhiteOak09 - You’re very welcome! I’ve been making wines, meads and ciders for close to 34 years and some times I can’t resist butting into a comment section. Glad you appreciated it! A little tip: if you are low(ish) on fruit and still want fuller flavour, substituting part of the water for apple juice or grape juice works well (apple gives a bit more acidity). It ups the cost a bit but even the cheapest no-additives fruit juice (only citric or ascorbic acid added) from concentrate works wonders. If there’s citric acid or ascorbic acid in the juice, leave out the lemon juice. Or, cost permitting, using honey instead of sugar (or part honey) which would technically be a mead. You can also add raisins, which add thickness and body. Just make sure they haven.t been coated in oil. If they were coated in oil, thoroughly rinse them with boiling water. Give them a rough chop and add them to the other fruit. Even a handful makes a difference. I have very little self control with cherries and my daughter with strawberries. As a result I learned a few tricks to get fuller flavour and avoid my end product tasting watery whilst still satisfying my need to snack on whatever I foraged or bought. Happy brewing!

@dcongdon2294 Жыл бұрын

Hey I love sippin.I enjoyed this.Thanks I`ll be checking your stuff out.

@tbjtbj4786 Жыл бұрын

If you're going to do corn wine. Would it be better to go through the steps to make corn cob jelly and ferment the jelly syrup?

@sickmary Жыл бұрын

I saw the title for this pop up and I was like. "You're stopping half way making moonshine?" Nice work though.

@suewolhart3535 Жыл бұрын

This sound interesting. Would you get more flavor if you just used the corn cobs without the kernals? Like when you make corn cob jelly. I may try this. BTW I used your recipe for Pyment and now I need to make more. Really enjoyed it. Thanks for sharing.

@DIYFermentation Жыл бұрын

I've been wanted to make another pyment for myself for a a little while now.

@endocann Жыл бұрын

"Freshly sanistized pair of tongs here"

@l0tus4life Жыл бұрын

👍👍👍

@blookarakal4417 Жыл бұрын

Since corn is a cereal grain, wouldn't this be a kind of beer?

@kb2vca Жыл бұрын

Not really. Beer is made by converting the starches in grain into sugars that the yeast can ferment. This wine is made by fermenting table sugar (simple sugar) ON the grain (corn) using the FLAVORS you extract from the corn, not the sugars. It may be that you need to boil the individual corn kernels after stripping them from the cob and also chopping the cobs into smaller pieces so that you can extract more flavor from the corn. And it may need a longer boil time to extract more flavor.