I have recently learned that wine is a real "no no"for those of us with ANY blood disorder - that Savignon Blanc is probably the least sulfate laden wine to drink. So I go for the organic wine Camelon and will further drop a 3% peroxide drop in a glass- as even with an organic white, there IS residual sulfites.

Hi, I’m making my first batch of fruit wine. I racked it from the fermenter to a carboy. The bung on the carboy keeps popping up. Do I have an oversized bung? Under sized? What should I do to keep it down? Thank you

You need to rack at least 2 times, if you have sediment and yeast, it will leave bad flavors.

complete novice to wine here. But if you are making a white wine kid with the express intention of putting it in a corny keg to carbonate for a faux prosecco, is it a necessary step?

Perfect. Exactly what I needed. Inherited a grape arbor and just got serious about my home brewing. Subbed.

do you have a recommended book about home winemaking? i like your vids but sometimes it can feel a bit disorganized and overwhelming with the amount of information

When adding oak, is it perferable to add it during more vigorous fermentation (primary) or is it better to add it during ageing period?

When making say a blueberry wine or other fruit wine should you avoid or encourag MLF?

This video is great. Thank you. I have a Pinot Noir from must. It is my first wine that is not from juice only and I am really new. I am starting malolactic fermentation. So I have two questions. The additive packet down not come with malolactic bacteria (a packet). She I buy one? How long do I leave it in the fermentor before I bottle? I was hoping to bottle in a couple of months but it seems like they want me to wait longer in the packet. Thank you. Also you have tons of nerdy and wonderful PH and technical info here. Do you have a book or something that can help me understand this process better?

Never mind. I'm going to spirits

lfuckup

Do you have anything on making low abv wines? Like maybe 4-6%?

I am currently making two lemon wines and I need some help. The first one I started in May. It has not finished yet, let’s just say it’s not completely dry yet. I would like to get a higher alcohol finish on this batch before I stabilize it clear it and bottle it. What or how can I get a higher abv at this stage of the process. The second batch I can’t get it to start fermentation, and I’m not sure why or how to fix it. I really need some help with this one. What do you suggest I’d to fix these two problems??

great video. Nice Les Paul custom in the background.

I would love to see your diy air blast sprayer

Sometimes I'm grateful I live in Utah. The low humidity and minimal rainfall really helps with pest control.

Curious, is there anything wrong with using a flip top bottle for wine? Like the ones people put beer in

Wine that tastes like juice sounds way better.

Lol maybe in prison. Nice

That was complicated. I like the detailed steps. Thanks!

Question, did you have to further macerate the grapes? I'm thinking of using this method come September - October time frame.

While a big company like welch's is fairly standardized, grapes and nature are gonna do what they want, so the pH could vary, and having strips or a cheap electronic pH tester are worth getting if you don't have one and are looking to get into the hobby, because whenever my brews stall, it's always pH related. *General PSA, not an @*

Everything that I have been told the spotted lantern fly will be at its peak. Birds are learning they are safe to eat.

So how can we stop fermentation??? How? How? How?????😮😮😮😮

So you want a natural Vine to be dormant because you want all the energy in that line dormant to bring out.. in spring.. make sense I wonder if you could plant pause in the summertime when it's all green what is you put the leaves off I started to get to root. would it work all right with it just not do very good

love your content. what do you think about adjusting PH before fermenting? Extra work?

Will give that one a Test!

Hello! I appreciate your videos, they've been super helpful for my first year of home winemaking! I have my '23 Zinfandel still bulk aging in carboys, and I just noticed some mold growth in my airlock water.. I took them out to clean, sanitize, and replace - I took a small sample of the wine and it looks (and tastes) good. Should I be concerned with the wine? How often should I replace the water in my carboys moving forward?

Is white sweet mulberry good for wine making? Should wine yeast and additional white sugar be added in it? Thank you 🙏! ❤

How much ketchup should i add to get my acid level up? i think im going to get botch from this batch, but my brother said he will try it first if i let him drink some, so i will just wait to see if he gets sick and then adjust from there next time. He has a higher immune system than myself and my little cousin does he's still in his 20s and I'm in my mid 30s so its not a big deal, but i was wondering if you could give me some advise and we can try avoiding that all together. I am on a budget i already have my strawberries. The food bank gets them free and they were on a pallet for them to pickup in the parking lot and the owner gave me 4 flats of them for picking up his cig butts and trash in the parking lot, so that saved me alot of money. I didnt know how to get my acid higher to stop botch but i was told by uncle who used to make it in his closet that ketchup would be the best bet. Thanks man i always love wayching your vids

Another way is to buy frozen concentrate at the grocery store and not add the full amount of water, instead of adding sugar to a jug of juice.

If you use more yeast at the outset, you don't need to add a nutrient like DAP--the yeast is already made, so it doesn't have to go looking for nutrients. So the culture gets a better start. A related concept is adding killed bread yeast as a nutrient for wine yeast.

Actually the bottom grid is to evacuate the heat produced by the fridge, which allows you to put it against the wall or built it built it into your cupboards. The other kind has to be located where air can circulate all around.

Show how to set the temperature, that's the problem everybody has with these electronic controls!

I like the easy going delivery of information. No jarring cuts and cheap ways to keep my attention.

Off topic, but you used glass airlocks. Do you prefer those over plastic and why?

How can I contact you?

Keep it good and simple 👌

I'm just finishing my Welch's 👍👍ok for beginning 😊

Lol I've got to try that! I literally have Concord grape vines as a roof trellis over out back deck. Question, how do you keep the Japanese beetles off them? I don't want to uses chemicals because we have have 5 beehives on the deck. Any suggestions? Thank you!

Great video. Thanks for the less expensive method.

Bless you! I’ve been wanting a simple Welch’s recipe that wasn’t from Paw Paw’s wine making . Bless his heart and all 😋

Ingredients List Welch's 100% Concord Grape Juice - 3 quarts Sugar - 2.25 ounces (to increase sugar content to 18% or 18° Brix) Yeast Nutrient - Diammonium phosphate (8 grams) Centy Yeast - 1 gram Potassium Metabisulfite - 300 mg (or 1 Campden tablet) Potassium Sorbate - 0.5 teaspoons per gallon Simple Syrup - For back sweetening Warm Water - For hydrating the yeast (2-3 tablespoons) Equipment 1-Gallon Glass Jug - For fermentation Funnel Hydrometer pH Meter (optional, for pH checking) Air Lock Spoon - For stirring Measuring Scale - For precise measurements Racking Cane (optional) Instructions Check the Juice: Ensure the juice does not contain preservatives like potassium sorbate or sodium benzoate. Hydrate the Yeast: Take 2-3 tablespoons of warm water (about 95°F). Add 1 gram of Centy yeast to it. Let it sit for 15 minutes. Add 1 tablespoon of grape juice, let it sit for another 15 minutes, then add another tablespoon of juice. Fermentation Prepare the Fermentation Vessel: Pour 3 quarts of Welch’s grape juice into a 1-gallon glass jug, leaving 20-25% headspace. Add 2.25 ounces of sugar to increase the sugar content to 18% or 18° Brix. Add 8 grams of yeast nutrient (diammonium phosphate). Add the Yeast: Pour the hydrated yeast mixture into the grape juice. Swirl gently to mix. Attach an air lock to the jug. Fermentation Process: Place the jug in a dark, cool area (about 70°F). Swirl the jug daily and remove the air lock briefly to allow some air in. Continue this process for about three weeks until fermentation slows. Post-Fermentation Rack the Wine: After three weeks, check the specific gravity with a hydrometer (should be around 0° Brix). Pour the wine off the settled yeast into a clean container. Add 300 mg of potassium metabisulfite (or 1 Campden tablet) to stabilize the wine. Degas the wine by gently shaking the container. Cold Stabilize: Place the wine in the refrigerator for a couple of weeks to help any remaining sediment settle. Back Sweeten: Dissolve 0.5 teaspoons of potassium sorbate in a small amount of water and add it to the wine. Add simple syrup to the desired sweetness level, tasting frequently. Degas again if necessary. Bottle the Wine: Pour the clear wine into bottles, leaving any remaining sediment behind. Seal the bottles with corks or screw caps. Age (Optional): Let the bottled wine age for a few months to develop flavor, if desired. Notes Sanitization: Ensure all equipment is sanitized to prevent contamination. Temperature Control: Maintain a consistent temperature during fermentation to avoid stressing the yeast. Monitoring: Regularly check for off-smells like rotten eggs (hydrogen sulfide), and address by adding yeast nutrient and aerating the wine.

Always love your videos! Believe or not, here in Europe, specifically in Denmark I found a German brand of grape juice, but made from Italian grapes...and not just any grapes but 100% unfiltered grape juice from a mix of Sangiovese and Montepulciano grapes. No added sugar, no preservatives. Not only that but it was in the eco/bio section of the store, those grapes weren't sprayed at all. Admittedly, it was a bit on a more expensive side with 4.27€ for a liter. That's about $5 per liter, or almost 20 bucks per US gallon. Regardless, I had to have it so I bought 10L and made an amazing dry wine. The specific gravity of juice alone was 1.069 so I barely had to add sugar. I did add wine tanin, oaked it...etc. It's like a fine wine and next month it'll be 1y old. Next weekend I'm buying another 10L and adding honey to it, making a kind of pyment!

What Yeast would you use for BlackBerry?

I was very pleased with making wine of Welch grape juice, which is really of high quality, couple of years back now, unfortunately it kind of disappeared from the Canadian grocery stores. One note, instead of back sweeten it with sugar syrup I actually used the juice itself. I had to hake out a bit anyways in order to make room for the sugar I added, I used dextrose, and also for the over head. Originally it has a OG around 1.050 so it needs a pound of sugar to a gallon to raise it about 40-45 points to around 1.090-1.095, which will result in about 10-11% ABV after the fermentation. I find this wine more pleasing than store bought wines, it tastes as grape like the house made wine my grandparents and my father used to make in Romania, my country of origin, with a light sweet note. Hopefully Welch juice will come back to Canada. Edit: it seems that the Welch has discontinued the concord grape juice.

Can you provide a link where to get Lalvin Sensy? Thanks

Thanks for the video! I cant find that wine yeast Lalvin Sensy. Im in the UK, maybe its called something different here?

you can also use a drain cleaner or other acids to get rid of organic residue

Great informative show, looking forward to the next flavor.