Thank you George,for teaching me how to make your own wine!!! Your videos have thought me to how to make a very good wine. Your best advice is if you can’t rack your wine and lose some wine in the process you are in wrong Hobby👏👏👏👏👏 thank you for your love of Sharing the secret of wine making , Live, laugh ,and be happy, and keep teaching the love of wine making 🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸👏👏😂😂😂😂👏👏👏🍺🍺🍺🍺🍺🍺🍻🍻🍻🍻🍻

Another great video, thanks for the info.

You make it look so easy thanks

THX 4 THE WINE VID AND THE FAST FERMENT , I JUST SUBBED YOUR CHANNEL. CHEERS

Thank'e George!!

FYI: you use corn sugar (dextrose) not table sugar (sucrose), because dextrose is a disaccharide made of glucose (x2) while sucrose is a disaccharide made of glucose + fructose. Fructose, when used by yeast in anaerobic respiration, is a less efficient energy source than glucose (nearly all budding yeast prefer glucose over fructose as a result), and so results in "yeast stress" which can produce off-flavors from ketone production. So you can use sucrose if you want, but the more of the carbon source it represents, the worse the off-flavors will be.

Genius.

i couldnt decide which wine to make so i bought large jugs of combined concord, cranberry and apple juice :P

I know you didn’t do a follow up to this video but do you remember what you did next? You added the potassium sorbate at 1/4t/gallon. Then did you use chitosan and kielosol? I made this almost 2 weeks ago and I will check it Sunday to see what the gravity is. If it’s ready to clear then I need to know if you did the other steps. Thanks!!!!

Great!

I love HEB!

Is their a plastic bucket that i can use with my vacuum pump , i have checked everywhere but can not locate one, i have a lid that I custom made but my bucket cant handle the vacuum

what would happen if you just did straight concentrate and no water? then you either add sugar or water at the end to get your desired starting gravity

Just started this today with welch's white grape juice frozen concentrate and instead of using the fast ferment I'm using the fermentasaurus. Starting gravity is at 1.118 since I added slightly a little bit more water and is sitting at 72 degrees. This is my first ever batch of wine and will let you know how it turns out or if I have any issues. Thanks George!

Am excited to try this. I will be using fermenting bucket and glass carboy. How long should I leave in bucket before racking into glass carboy? Then just use the potassium metabisulfate when hydrometer is where I would like it to be?

Hi George, greetings from Greece! I found your channel about a year ago, and since then I learned really a lot, on the fine art of distilling. I quick question on this video. I do not have a fast ferment, but instead I am able to control the temperature on my fermenter. What is the temperature range (F or C) in which it is best to ferment such a wash? Thank you for your time and your passion to deliver all your knowledge to us

do you have a follow up video for this cranberry wine? showing the ending steps prior to bottling. when to add sorbate/metabisulfate??? do you add a stabilizer? what should the SG be before racking???

Do you relise that you have to have 20% more corn sugar to equal same amount of regular sugar??

Hi! Its getting about that time to start asking you way, way too many questions again about making my first wine ! Here is the situation: I have about over 60 Valiant grape vines. I am gearing up to make my first attempt at wine this late September. Im not sure what yeast to order or where to order it from?

Hi I'm learning so much! Question, could you add the sugar to the water first in a separate sterile bucket then mix it for an easier stir, then add that to the concentrated juice?

one more question. I'm experimenting with higher alcohol content so I used an initial amount of corn sugar then measured with hydrometer then added more as the the SG and alcohol percentage dropped. I used 1118 yeast and it went thru the sugar extremely fast. my initial SG before yeast was 1.090 it went down to 1.032 in 3 days. I added more sugar to bring SG up to 1.040 and the very next day the SG was 1.002. that is a huge decrease so quickly? I added a bit more sugar bringing it back up to 1.024 and the next day SG was 1.010. I plan to leave it at that for the rest of the process and back sweeten before bottling. the super low SG in such a fast period of time has me worried. I plan to rack today. what if the SG is already lower than 1.000 and today is only day 6

Anyone know what brand of frozen concentrate this is? I'd like to take a look at it online. Not a single supermarket in my area has any brand of frozen cranberry concentrate but only bottled cranberry juice. Even the 100% juice isn't cranberry but made for a mix of apple, pear or similar. I've got the feeling they are all like this as cranberry itself if pure would likely be very tart and probably unpleasant. Anyone used bottle cranberry juice and had success? If so what brand did you use?

To update my own attempts at making wine in this type if thing. My first batch of wine worked out great. My 2nd batch was crap...the fermenting simply never got going very good at all...wine is crap. My 3rd batch in in my Fastferment now 2 weeks and its rally going good so far. I have no idea why sometimes everything goes good,and other times it gets stuck?

Just bottled my first batch of welches grape from concentrate I started on 10/26 AWESOME!!! turned out great and the Fast ferment was a gem (besides the lid leaking gas) Still have about 16 gallons of apple and apple cranberry clearing (have apple trees) and 6 gallons of peach mango clearing I hope is ready to 'sample" by Christmas

so this fermenter eliminates the need to rack but still able to clear the lees from your wine/beer without disturbing anything?

I think you are supposed to let the yeast hydrate in warm water first before pitching them into the fermenter. I'm sure some will survive though.

Great video! I am new to making wine. I was wondering if you could actually email or post the exact recipe/ingredients for the cranberry concentrate recipe including all the different steps please.

Hello George, I just purchased a FastFerment vessel and ran across your series of videos and found them very informative. I do have a question regarding the making if wine from concentrate; All of the recipes I have looked at call for addition of acid blend (and other items like yeast nutrient), so I would like your thoughts on these chemical additions. Are they necessary and would the addition of acid blend (or any other acid) make the wine too tart.Thanks for the help.

does it have to be 100% juice or can it be frozen punch?

how long did you leave it until using sorbate and then bottling? did you use both sorbate and metabisulphite? and did you a stabilizer like isinglass?

now sweetheart, my name is cheryl. i just got my fastfermenter and i have corn sugar on the way.my question is whether i can add fresh fruit or frozen fruit/with juice concentrate, and it work in the fastfermenter.not sure if there is enough room in the bottom collector.

I have a problem. Im making my wine. When i let camden sit for 24 hours. I hydrate the yeast (red star premier blanc) trying this instead of bread yeast. The drylock isn't doing anything. Is this normal with wine yeast. I have not had luck with this yeast, nothing seems to ferment? Any advice?

What is the ratios should use for smaller batches? Example let’s say 2-5 bottles of wine, how much water to fruit to sugar.

Is there any advantage to distilling off just the methanol of home wine? Would it mess up the character and flavor heating it up?

it's that juice is 100% concentrated??? I want to do the same but every where I go to get the co centrated juice its said on the juice can that containe 10% of juice when properly reconstituted. can I still make the batch?

What is cranberry concentrate?

George do i use this same recipe for blackberry wine or brandy??

Were there follow up videos? I wanted to watch the entire process for this wine so I could duplicate. I always think that if there are no follow up videos than the wine or mead must not have worked!

I have made wine for some years now and your suggestion to use the sorbate or the nitrate is a no no for me. If I use that stuff the wine will give me a headache before finishing the first glass. Time is what is needed for the yeast to die.

can you show how to make a sparkling wine from a wine kit

what are your thoughts on using sugar cane instead of corn sugar. I'm not sure if to use the same amount as corn sugar

Good video although I'm not sure if you'd catch me using a metal utensil (even a rounded whisk) in a plastic fermenting vessel. Anything to invite even the smallest of scratches or scuffs is risking making a future home for unwanted bacteria..

I watched the entire video. I am amazed. First off, I have to deal with commonly available materials since I live in the middle of nowhere. I use bleach water for sanitizer. A gravity of 1.120 like the video maker mentioned will make a stout wine. The formula (unmentioned) is Original gravity - Final Gravity. Take that result and times it by 105. Whatever your answer is, times that by 1.25. This will give you Alcohol content percentage by volume. The way the video maker mentions how to make wine, you should get an alcohol yield of 17.25 percent by volume. I really don't know why a yeast strain would need powdered nutrients. In nature, the yeast strain gets the nutrient by the fruit body. I am talking about grapes, cranberry and the like. I do not understand yet the difference between table sugar and corn sugar in fermentation results. After all, Table sugar is sucrose and is part of the fermentation chemical formula. I am a beginner and have got several buddies drunk off their butts on homemade wine ( for free) . It is a hobby, and I enjoy it. I am going to try my own variant of this method, since I cannot easily obtain wine thieves and such. By the way, fermentation must stop completely before an accurate final gravity reading can be made. I love this video.

A half a bag of nutrient. How many tablespoons is this? I am looking at your recipes on your website and I cannot find the actual recipe for the 6 gallons. Help! Can you direct me to the actual and precise recipe?

hello .. i add 26g of pectic enzyme to 4 gallon of grape juice by mistake.. is't ok !? ( I'm using turbo yeast ) thanks

Where’s the video of him bottling the cranberry wine from the Fast Ferment?

10 pounds of sugar?!?! Holy moly. Do you have to add that much?

George, I can't find the second part to this video. Is there a part one and two of cranberry?

hello can I use EPSOM SALT when i making wine !? If yes, in what stage !? thanks

Concentrates can make a pretty good cheap wine. Instead of using all that corn sugar, why not use more cans of concentrate? It might be more $$$ but I think the quality will be better.

Where are you located? I am here in Temple, Texas, a few miles from Walker Farms Dancing Bee.

How much did you spend on corn sugar?

I followed this video step by step. My FastFerment is now filled and I got the yeast in there and everything. But the problem is,that I have yet to see the airLock bubble that would show me that the yeast is working. Im a bit concerned by the lack of action. I put everything into the FastFerment on Friday, and it's now Monday... How long will I have to sit-tight before I see some action? If nothing happens, what can I do to get things going?

How much star San do you put in your squirt bottle?

does wine mead stop bubbling before the 6 weeks r up??

here is the link to part 2 kzfaq.info/get/bejne/ZrZ4qLBptaitf2w.html

why dont get subtitles

corn suger? What about "Monsanto-Roundup"?

What happens if fructose is accidentally fermented.? Does the taste become funny or something?

Have you ever heard of anyone adding vanilla flavoring to red wine?

If I use table sugar, would I still use 10 lbs?

I know I am not making 30 gallons but I followed the recipe herein. Except, I used table sugar. I am waiting for views and response to video I made. The link is below.

An Update on my wine attempt. I wrote to you a while ago about my own wine not causing the airlock to bubble. i told you at the time that the guy down at the brew store told me that things are going fine for my wine. Well its been another week and still not a single bubble is seen. I took the airlock and peaked into the fastferment and it looked like an fish take air stone was running in there , so many bubbles flowing up in the middle of the fermentor. But still no action with the airlock. Right now there is a crust of foam on the to pof the wine, looks to beabout1/4 inch thick. so sound ok?

hi goerge'' i am making some wine from fresh fruits and concentrates,, i cooked down the fresh fruit and the concentrates together,, let it cool, added 10 lbs of sugar,, pulled out the fruit,, and then took a hydrometer reading, (gravity} it,s showing me 1.76 i,m making 5 gals is that high? or am i still OK ?? it looks good and taste good ,,lol,, but i just didnt know if that reading was kinda funky'' after seeing your reading on your concentrate was 1.12 just need to know if i,m still in the good,, 417-256-6984 Ray Fuselier thanks hopefully it will turn out as good as my spirits did,, lol,, or if i messed up i can just start over, without waiting for weeks if u can help let me know,, i did take that gravity first this time, so u would know where i am at,,

"tasting" is that tannin, nope it's too much yeast nutrient! That's not a lot

Not certain about the points made but ,if anyone else is searching for how to make wine at home step by step try Nadazma Fast Wine Helper (do a google search ) ? Ive heard some awesome things about it and my colleague got great results with it.

Sugars need to be natural not table sugar or any derivative of table sugar. Natural juice needs to be at a set level of brix. Example 24 brix should yeild a 12% alcohol. Star san needs to be rinsed off.

had to down thumb it because he said Potassium metabisulfite and Potassium sorbate did the same thing, which is NOT true.

Good ole foodstamp wine! Thank Gods I don't make it anymore!

Don't drink this kind of wine for you clearly get mouth diarrhea from it.

Why are winemaking videos not age restricted? Kids could make this easy and hide it in the shed to ferment. Come on you tube, you sure are political on what you age restrict!

talk way to much