But, it is full of live yeast, will not it produce some uneasiness in stomach due to bloating ? I mean it will continue to ferment the carbs in the stomach.

Is it better to make wine without adding water to fermentation?

I'm a little bit late brother, but this video filled in all my questions on this subject! Much appreciated

Great video, entertaining and informative 👍

I prefer Honey over sugar.. gives a better taste IMHO.. Great vid!

Love your videos. Love seeing other Black folks making mead ❤

Charles this video changed my life. Thank you so much for your genius

Home brewing for the win!

Would love to see you do this again but instead of putting the beans in just make a batch of strong coffee in your coffee maker and pour that in with your sugar water, just for kicks I guess, if it's not a drink you're gonna enjoy then I guess it'll be a waste of time...

Thanks for the awesome vid, looking for a yeast for a strawberry wine, which would give the best results, i would like a faster ferment but not at the expense of the strawberry flavor.

I would think boiling the cherries would relese pectin, making the wine very cloudy. No pectic enzyme???

This I gotta see, I grow like 10 types of peppers and always end up with way more than I can eat so I give tons away.

looks like Medjool and Deglet Nour dates.

I laughed out loud at the look on your face, when you admitted to polishing off that 5th bottle the day before. No one here is judging you. Nice job.👍

The mint should be weighted dried to remove the green vegi taste, and better to use key limes. 8 to 9 ounces dry mint, 12 pounds sugar, zest of 3 regular limes, fermaid O, 5 bags of green tea for a slight tannin,1/3 pound honey adding enzymes and 1 tsp sea salt for more minerals for the yeast. Ferment for 2 months then pull the mint and lime zest bag out. Rack then add zest of 5 key limes and the juice of 25 key limes. Wait 3 months then bottle. 5 gallon batch of Mojito wine. Mint dries out 75 % of the water. Use a high abv yeast. mint will discourage fermentation like other strong herbs or spices, that's why fermaid -O organic yeast nutrient added in 3 steps, 1/3 every 3 days makes it go well.

Nice video. For this particular recipe...what was the alcohol content of the wine? Also, as far as sweetness level, was this comparable to a Moscato? Or less sweet

hi outthere , i want to learn how to make my frist batch of beer, i have been watching so many viedo until i am so confuse ! if someone would be so kind to set me up a proven reciepe one that is simple,it will knock me over. I purchased the 2 kits but afraid to put this project in motion

No

I love Ethiopian honey wine

Hi i love the tea idea cab you use Rooibos tea ? Im so existed to try

I've got my first batch of brew ready and if I could resubscribe to your channel I would! Thank you for the simple explanations and steps!

What is the reason you pour the waste in a bag and put it in the tank?

Great tool to learn, thanks!

Looks like a bomb to me with the cap tight and no way to release pressure.

Why don't you just grow the yeast in some sugar, rack, and then boil the silt? More product, right?

Is this Non-alcoholic or Alcoholic?

Wine 🍷 pH needs to be below 4.6. This new hobbyist Thanks you 😊

Cheap honey isn’t real honey

I’m going to use raw unfiltered honey from my own hives.

I apreciate your honest opinion on the result of the wine you make. It helps a lot on improving the taste. It takes a lot of character to do that. Thanks!

Muchas gracias señor he aprendido mucho de sus conocimientos, ahora estoy fabricando un vino de Mora que estoy comerciizando y lo he mejorado, gracias a este canal, desde villa María caldas, Colombia 😊

Thanks for sharing your hobby with us. There's no way i'd have the energy to do it *and* film the whole thing 😆

I make wine wirh bread yeast all the time. Granted, not as strong but after ageing for 6+ months, it mellows out. In 2013, i made wine with blackberries and grapes, and wine yeast. Great wine in y opinion. Aged it about 8 months with apple wood chucks, it waz great

Thank you from Midland, TX. I can’t wait to make this recipe!

I am really enjoying your videos. Your calming voice and relaxed demeanor give me the confidence I need and reassures me that I will one day be able to make quality homemade wine. Thank you so much and I look forward to learning more from you!

Very interesting, but for noobs out there you could have shared the yeast quantity used.

This is the 1st I know that someone do this, I think you don’t need it at all, it’s not milk or cheese, it alcoholic, no bacteria will live in it,please don’t listen to him. He doesn’t know what he is doing

You pronounced drosophilia wrong, but amazing video. Your channel is an amazing resource for people interested in unique wines

Gosh funnel was the first thing I thought of

I’m also a new subscriber!

Very informative video! Thank you so much!

Have you made persimmon wine?

Great content. Why 12 months though?

I make mine the traditional way, 10 days with the sticks in, 10 days without and bottle, drink cold. when I have aged it it is not near as good. I don't pasteurize, backsweeten or anything like with most meads and wine. I do use nutrients though. I love it and my friends from Ethiopia say it is perfect.

Letting the liquid set before bottling to allow sediment to fall to the bottom is a great idea. I too have always had a problem with sedimentation showing up in the bottles when doing any ginger ferment. will do this next time I make a batch! Thanks

I use my blender to smoothie my fruit. Is there a reason to chop instead?

Add some mint extract and recap.

Hi sir what about the ingredients is there any difference between them

are you from nigeria? Thank you

Finally..someone making a simple brew..thank you!