Making Guava Wine With 12 Month Tasting

Рет қаралды 3,949

Жыл бұрын

Describes the initial steps in making 1 gallon of guava wine.
Ingredients:
3 pounds of guavas
3.5 cups sugar
1 black teabag
1/4 teaspoon bread yeast
1/4 teaspoon wine yeast
Note: I am not a professional winemaker. I hold no responsibility if the results of your winemaking causes injury or ill health. This is as natural (where possible) winemaking channel. The wines made on this channel do not use sulfites. You may use them and\or yeast nutrients and or energizers if that is how you prefer to make your wine/mead. This channel uses pasteurization.
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: 14

@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

@gabrielaguiar1559 11 ай бұрын

Here in Brazil, we call Guava "Goiaba", and generally is the Pink kind we have the most, wich is the sweetest kind, good for wine too, here in brazil we have some farmers that sell some artisanal Guava Wine, or "Vinho de Goiaba" in portuguese, love your channel btw

@fordprefect.betelguese Жыл бұрын

I think one of the best parts of your videos is the taste test... very funny to see your description of the wine get more descriptive the more you taste. 😄

@ermac792 Жыл бұрын

Where i live we have a fruit called a paw paw and I've always wanted to try to ferment it into something like a wine or ale but I've never talked myself into it.

@davidneighbors9237 Жыл бұрын

When you get the little "whispies" of sediment like the ones in this wine simply filter it into another bottle with a funnel and a white sanitized Tee shirt. It works as a great filter and is very cheap.

@row2078 Жыл бұрын

This guy is good at teaching, he gets right to the point and is clear and direct well also engaging. If this man got any other skills he should start teaching about that too.👍🏾

@baileybahr533 Жыл бұрын

I just found your channel and I am glad I found it. I've been binge watching many of your videos. Thank you, I have learned so much, on a budget :). Your voice is also very soothing, which adds to it all ^_^.

@kjdevault Жыл бұрын

Love this! We made a guava wine using the nectar in a large batch, of 5 gallons. I used fresh fruit for a 1 gallon batch. I need to rack the 1 gallon, but the 5 gallon is incredible, even young!

@undergroundlab9520 Жыл бұрын

I find that anytime I drink guayaba (non alcoholic drink) it is a very light but refreshing drink. Does the guayaba come through in the wine?

@MrDunnworldwide2090 10 ай бұрын

Nice ,in the Philippines and gonna make some ! Great video

@NuneAkaMrPropane 11 ай бұрын

1st sip...its ok!! 2nd cup...Not Bad!! 3rd cup...Pretty Dang Good!! Whole Bottle lata....Good Gracious...thats some flava for ya!! Lol 😅😅

@jamesberkley585 11 ай бұрын

Love your videos, always come back to you for reference! Does the amount of yeast you add affect the taste? (i.e. Stronger taste of alcohol)

@eddavanleemputten9232 11 ай бұрын

It doesn’t. Yeast is a living organism. The amount you add to your fermenter doesn’t matter much as long as you don’t add too little. The yeast will rehydrate, then it will start reproducing and multiplying until it.s established a healthy, strong colony. Once a certain alcohol percentage and a certain oevel of carbon dioxide has been reached, it will shift its focus to eating more than reproducing. Eating more means producing more alcohol (and carbon dioxide). At a certain point, one of two things usually happens: 1- the food runs out (no more fermentable sugars), your wine has gone ’dry’. With nothing left to eat the yeast goes dormant (goes to sleep). No more alcohol can be produced because that’s what yeast does: convert sugar into alcohol by, well, digesting it. 2- the alcohol percentage of the liquid the yeast is swimming around becomes so high the yeast actually ends up poisoning itself. Fermentation stops even though there is some sugar remaining in your wine. In case (2) happens, fermentation may start back up again if you dilute your wine with some water, juice, or something else that lowers the alcohol content. The reason is that there might be a few viable yeast cells still present inside the liquid. Once the alcohol level lowers, those cells might activate again. At what alcohol percentage your yeast dies is called alcohol tolerance. The VARIETY of yeast you use as different kinds of yeast produce, next to alcohol, different by-products in different quantities. The AMOUNT of yeast, u less you add waaaaaay too much (I’m talking bowls full here) or way too little, doesn’t matter all that much. If you want less of an alcohol taste, make sure you get a lower alcohol percentage. Either by keeping your amount of sugar lower, or by using a yeast with a lower alcohol tolerance. Once fermentation has stopped, either bottle as is, or back sweeten and stabilise to make sure fermentation doesn’t accidentally start up again