You have shown here in less than 5 minutes what the rest of the channels cannot show in 40 videos that are 1/2 hour each. Thank you so much!

You literally make it exactly like I do. Same size juice bottles, same sugar and yeast amounts, and it ferments right in the factory bottle. I don't bother with airlocks, I just loosen the cap a little and the gas escapes just fine. Glad to see somone else making wine the easy way.

Additional comments: 1. I rock my juice bottle (after adding sugar) like a see-saw 40 times. I find that works to really dissolve the sugar. 2. Air locks are fine if you have them. I just unscrew the lid enough so when the jug is squeezed, you can hear and see the cap rise and fall. That is all you need to release the CO2. 3. If your juice is rather chilly, put it in the microwave for a couple minutes (BEFORE YOU OPEN IT). This provides a nice warm home for your yeast. It should not be higher than skin temp. This also dissolves the sugar faster. 4. Dollar General Store has juice, Clover Valley brand. I tried some of their grape flavor (100 % juice of course) with a whole pack of baker's yeast (Flieshman's) and it worked great! I am enjoying some now. Keep on brewing folks!

Strongest wine I've ever made was from orange juice . It tasted like liquor. One cup really did me in

I LOVE how you say wine, That's like just good ol prison hooch far as I know it. back when I was a younger man I was incarcerated for a year and a half. They used to give us fresh citrus every morning. Lots of guys didn't like them so there was always a surplus, might even get them for free. I'd juice them by hand, which took ages, split em into bottles, then the sugar source was basically 100% sugar, gobstoppers from the commissary. when you get a bottle that has a particularly violent yeast strain, you would just innoculate the rest of the bottle with that juice and keep a little from run to run for faster and higher ABV fermentation. When you think it's ready you just drink it, right like the straight from the bottle. Had a few real winners actually that had a great balance of alcohol content and a little sweetness left. I would say it was fun, but it wasn't the best environment to have fun fermenting just for kicks. :D

Thanks for sharing this! This is the simple intro to homemade wines that I have been looking for.

I did a bottle like this then tried 10L in a food grade bucket and bottled after 7 days and a cup and a half will do me in. I read somewhere that for the apple wine, 70% of the fermentation happens in the first 5 days, so if you are just looking for a cheap booze, 7 days is all I do.

Your right on the juice being 100% but if the other cocktail type blends that have the preservatives in it are all that is available or a flavor blend you like then put it in a pot and boil it for 15 minutes to eliminate the preservatives. Great post. Thanks for sharing.

I have tryed a batch with cocktail juice and it does work. I followed Paw Paws recipe.

Excellent video and I agree with Brussels Sprout when she said excellent and concise video, just like we like them. Can I add 1 “pro tip?” If you fill your airlock with vodka it will keep funky airborne bacteria out that may work its way Into the lid, if it leaks into your drink no big deal, and it sanitizes the air lock. It’s a win-win-win or as I like to say, having your cake, pie and eating it too. No criticism at all! Thanks again for sharing your time with us.

I'm actually going to study BSc Agric in Wine and Grape Sciences after I matriculate this year, but this video is just AMAZING!!!INNOVATIVE

I make mine the exact same way. Have to make at least 5 gal at a time because after about 1 wk I can't stay out of it! Awesome over ice in the summer!

FAQ: More yeast, gets fermenting faster and insures it will out compete unwanted wild yeasts and bacterias. The yeast will multiply through cell division and you will end up with more yeast, no matter how much you start with. Sugar is what turns into alcohol. Yeast has an alcohol tolerance, once they reach that tolerance the rest of the sugar will remain for you to taste the sweet sugar. If the yeast eats all the sugar, it won't be sweet tasting. Different yeasts can reach different levels of alcohol.

We just put it in our dry storage area and let it sit. check it to make sure its still burping now and then. i dont use a meter to measure the alcohol in it we just wing it and it comes out pretty good

The strongest wine I ever made was ironically the fastest wine I ever made too. I made it with Shop & Shop grape juice concentrate, one cup of white sugar, between 3.5 and 4 canfuls of water and Fleischmann's yeast. A knife tip's worth. So maybe 1/4 teaspoon. After about an hour, I began to hear hissing from the cooler I had the 2 quart bottles in. This continued for about three more hours. I checked on it and the bottle was swelled up. So much it was crushing the bottles besides it. So I pulled it out and threw it in my freezer until it had mostly frozen up. I thawed it out, strained it through a coffee filter. I drank some of it that night, about a quarter of the bottle. It had F you up levels of alcohol. The 16oz I drank made me tipsy and I'm a big guy who that generally doesn't happen to. I was never able to repeat this though.

Thanks for showing the bubble air lock. I bought them, but wasn’t sure how to use them.

I did some using grape juice, one cup sugar and 1/2 tsp bread yeast. It stopped bubbling in about 12 days I think, flat on the top, little to no hissing sound, so I threw it in the fridge overnight to cold crash it. Really good red wine taste, dry, not too sweet. No racking, just pore slow and sediment stays in the bottom. No airlock, just keep the cap lose and burp once a day if it built up pressure. I'm almost done this bottle and ready for another....lol

Nice and simple. Thanks.

Thanks, thekatt72. I keep referring to your vid 'cause I forget quickly, & your method is simple to remember. It's mostly about the sugar ratio, & because I do this so infrequently.

Gonna have to try this !

Actually I made wine from Dollar Tree Old Orchard brand Apple Cider Juice Cocktail. One cup of white sugar and Fleischmann's yeast. It had sucralose and acesulfame potassium, which are artificial sweeteners, as well as high fructose corn syrup. It fermented up really quickly. Surprisingly, it came out really dry and crisp, even with all the artificial sweeteners.

Nicely done! I use about a tenth as much yeast, which one can get away with when using pasteurized juice. Gotta use a lot of yeast when pressing your own juice. Nice presentation.

wow that look delicious my friend

You can use just regular yeast, don't need any specific kind

Just a little cheap advice. No need for that expensive water/air lock contraption, just put lid on loose. I shake juice with sugar , then add yeast last and no need to shake it.

My wine tastes amazing cuz of this tutorial thanks

With 300grams of sugar into about 1.8l of juice, you are probably starting with a sugar gravity up around 1100 pts. That red star champagne yeast will happily convert pretty much all of that sugar into alcohol so you are ending up with a fairly dry hooch with a bit of kick! I'm guessing you let it clear before drinking? Do you sweeten it or enjoy it dry?

Passing that on over I am ready to start drinking

Does it matter if you use a lot of yeast cause I hadn’t seen this video and I poured the whole yeast packet in there which is the equivalent to a coolaid packet?

Thank you Katt.

Hello I am new to watching your videos and I have always loved to make wine from a wide range of fruit's and this past year I ordered a bushel of Pink Flesh Guavas to make my mom some jelly and jam. When I started making the jelly and jam I fell asleep in the kitchen chair at the table and I was out for a few hours. When I woke up and looked around I got a smell that caught my nose. Alcohol ! So next growing season with the Pink Flesh Guavas I am ordering a extra bushel of Pink Flesh Guavas and make a big churn of Guava Wine. I've made a sweet wine from the wild blueberries called ( Huckleberry ) and I made it from a very old family recipe passed down in my family for over a hundred years. My Grandma wanted me to make her the wine because she had not tasted it since she was a teenager. So after I got finished making the jelly and jam for her and my mom I got everything cleaned up and I started making the wine. After I had everything mixed up in the churn I put a clean white pillow case over the top of the churn and I tied a thin rope around the top of the churn and I put it up on the shelf next to the back door. It sat there for about 7 day's and I only removed the pillow case one time per day to stir the mix all the way to the bottom. Then recovered the churn and put the rope on tight again. I did this each day for the week and then I didn't stir it anymore and I just let it bubble on out to the Finnish. When I went out on my Grandma's back porch to check it one last time I couldn't hear any bubbles and I took a look inside. No bubbles coming up and I let it settle down to the bottom and the next day I scooped off all the wine. I put the finished wine in large half gallon jugs and I seen there was a little bit left in the bottom of the churn and I drained it off and put it in a small glass. My Grandma was sitting in her rocking chair in her living room and I carried the small glass in to her. I told her that she wanted the Huckleberry wine and she gets to do the taste test. I told her to sip it slowly because I had no idea what the alcohol content was. She drank it down slowly and when it got to her stomach and she decided to go to the bathroom to relieve herself from all the coffee that day - she couldn't stand up. One coffee cup of the wine knocked her back down in the chair. I told her not to try getting back up and I would stay with her until she felt like the alcohol had started decreasing in her system. 3 hours later she still couldn't get up. I stayed next to her until she could get up and walk. While she was in the bathroom I decided to test it out and see if any flame would come off it with a match. It did and the flame was about a inch and a half high. Pretty Blue Flame. When I got my Grandma to her bed finally I got her bedside commode and put it next to her bed. I told her to tell out if she needs to get on the bedside commode and I sat down on the couch and listened out for her. She slept well all that evening and half of the night. One coffee cup of the wine did that to her and she was used to taking a nip and thought that the wine wouldn't effect her much. Needless to say I hid the jug of wine and I wouldn't tell her where. It was the most powerful wine I had ever made. I never thought that the Wild Huckleberry's would make such a powerful wine. Just thought I'd share my handy work and I have to say I am sorry Grandma for getting you drunk on my wine. I haven't made any more since but now that my Grandma is passed away I feel like it's safe to make some more.

is that an XL rubber stopper for those kind of juice jugs?

You really do not need much sugar. As an experiment, I used 2 qts. of white grape wine with NO sugar, just yeast. It worked and made some potent wine. I figured, wine makers just use only the natural sugar in the grapes, so there!

It works with any juice! I make it with just water and sugar and ad a koolade packet I get for .25 cents at dollar store. I use 1-1/2 cups sugar,1/2 tsp yeast. Shake it, set it,and forget it for 30 days. Put cap on loose,put in dark place at 70 degrees or above. 16 to 20% alcohol with bread yeast. 20 to 24% with wine makers yeast! 😊

Im here because im a cheapskate and i want to get hammered

Be careful with store bough fruit juices! I work at Kroger and some of them use potassium metabisulfite as a preservative; it can kill-off your fermentation. Also, a lot of your sugar is probably staying undissolved and going to waste. If it was me, I would pour-off half of that bottle into a sanitized pot and gently warm it up over low to medium-low heat (DO NOT BOIL!), then add your sugar to it and keep stirring until it's completely dissolved. Allow it to cool below 90°F then pour it back into the bottle and pitch your yeast.

How long do I leave bubbler on before I take it off? Do bubbles disappear after a few weeks?

If I have 32oz of juice how many teaspoons? I can't figure out grams not familiar with metrics system. I just put 1/4 teaspoon of yeast. First timer doing this.

You don't need to buy anything for the lid either, just don't tighten it super tight.....cause it's gonna make gases as it brews so.....

I've been doing something similar for years (I don't always add sugar, though). It's fun to do.

Go out I like wine to, i use sunny d orange juice and add sugar and yeast then I let it sit for a few days and it has bubbles in the drink and it has a like sparkling water tast but it's light I get more of the orange tast so I'm happy

How long will this last? I have some from last year is it still good?

What do you call the glass device.

I have some apple juice but it says citric acid on the ingredients and im wondering if the citric acid would mess it up or not?

It's called an airlock and red star is like the lowest grade yeast you can get your wine will actually taste a lot better if you use wine yeast ec1118 you're also going to want yeast nutrient only a couple of bucks on Amazon for a bottle 1 tbsp per gallon to really pick up your yield of Maximum alcohol per volume and then of course you can add more than 1 and 1/2 cups of sugar if you want a sweet wine versus a dry wine you can also mix 100% juice with another version of 100% juice I have essentially sangrita mixing orange juice and grape juice in the same gallon will create the perfect sangria and then after you finish the fermentation process you can fermentation process you can add fresh fruit to your glass and serve

1/8 of a teaspoon? I use at least a full teaspoon for 1/2 gallon. Did I hear you correctly?

I think I'm going to make water wine now first 😄

If i use bread yeast. Its gonne be same amount of yeast?

I was given wine made from raisins and I partially froze it then poured into another bottle to increase the alcohol content the water freezes but not the alcohol…

Can I use sweetener not sugar?

Try honey or brown sugar instead. Transforms more purer than white sugar.

What is that piece from amazon called?

Thank you for this video. I personally love making wine at home. I have a question dear friend: After the fermentation process is over and you get the fermented wine, does this drink contain methanol?? The fermentation process produces alcohol and methanol is a type of alcohol.

Okay so of I had to change the ballon because it got knocked over will it still work haha... It's my first try. Usually I just buy it but I'm stuck at home due to covid

I tried a batch with a small amount of yeast like people say, but not much happened so I added the rest of the 10g packet and now its bubling away quite well.

How many days before i remove the airlock

can u use lemon in place of yeasr

the nicest white wine you will ever have is as follows. Get a container of pear juice, for 3 litres of juice add 11/2 cups sugar total or more if you like it sweet, a hand full of raisins for every litre of juice and a squirt of lemon juice per litre. ferment in a warm place for a week and a half and drink. You don't have to keep buying yeast, just add 1/2 cup of wine and raisins from previous batch and it will take off. One packet of yeast lasts me for years.

Im really not a big fan of things that smell like wine. If i make this will it smell like wine? Or should I stick to sugar wine and distilling it...

I like using bread yeast because it feels more like a cider, you can a few glasses before getting smashed.

Nice

im looking for what to do after because im ready to gas and siphen it. but i got a laugh out of this because i made mine outta white grape peach.

I cooked down the juice instead of pouring it out and then put it back in the bottle and added the sugar and yeast. It had more of an apple flavor.

Now i am adding water suga and yeast and mix bottle and keep my bott without cooking and add a balloon for 25 days 👏👏🥳

I'm sure you will be fine without all those additives if you are wanting to experiment with juicing your own fruits. Try grape first as it's the easiest imo.

How does the white grape peach turn out? Never had it before but thinking about making this weekend. Is it sweet with the cup and half of sugar?

What is that thing called that you put on top of the bottle to release the gasses please ?

What happens if you put more yeast than that in??? I watched a different video that said half a pack for a 64 oz bottle. It's a 1/4 oz pack and I made two half gallons

I did it this and my air lock didn't do anything and it's been like 3 days since I did it so idk what I did wrong

After like 12 days it stopped fermentation, so what i do next? Do i need to wait more?

Pro tip: you can make a hole in the cap of the container and just get a ballon, make a hole in it and then put it on the cape

What’s the name of the thing you put on top with water in it

Why can’t you use a juice cocktail? What if it has no preservatives

a week is all it will take I make this quite a bit

If you use the whole pack of yeast with a starter your wine will be done in a week, bottle and age for six months and it will be better than store wine!!!

Can you freeze distill this stuff?

Its been almost 10 days. I did a taste check and my wine is gassy. Is that normal and will thr fizz die off by the end of the moneth or am i doing something wrong?

I live in kentucky and where to find the bottle stopper that hold freg.pipe?

Does adding more sugar or more yeast make it a stronger percentage?

Can you start the process with refrigerated juice or should it be room temp?

will stevia work in place of sugar

How much grams of sugar and yeast for 1 liter of juice

Anyone have a link to the air lock bubble cap thing? I’ve seen the air locks, not the cap it pushed into tho

Question.. What's that thing she puts on the lid? Can I make the wine without it? What's the alternative?

What size stopper is that for the juice bottles?I’ve ordered plenty and all are too small or too large.

What can you use if you do not have an airlock?

A-1 !!!

I did this in jail

I have a question... I used orange juice after 7 days when it's done fermentation I pour it in a clean mixing from a mason jar. Then boil water to clean the mason jar let it air dry then put it back I wanted to try a sample. It taste like vodka and orange juice it didn't taste sour or rotten. So my question is if I done it right is there any health risks drinking it?

If i dont use that thing in the end, will it still work? Sorry for my bad english btw

Is using a teaspoon ok? Its the smallest i had

Just use a balloon with a pin hole when it stops inflating its ready

Just wondering why can’t you use juice cocktails because I bought cocktail juices on accident

Do you have to put sugar

Does the yeast have a strong smell while its sitting

Can you use regular yeast?

How long until you start seeing bubbles?

i dont think you need to add any sugar

Sorry to ask. Do u know wat it tastes like at 1 week, 2 weeks or 3 weeks? N wud it be sweet? Do i need to wait for almost 1month?

No "ate" or "ite" in the juice label ingredients.