Відео

How would you add cinnamon to wine ?

What kind of tea did you use?? I didnt catch it

Why wine smells like acetone? Can i drink it? Homemade cherry wine. Thanks

Love your videos, thanks!!

what is minimum time for fermenting and aging ?

I know you said you're channel is done. If that means you're done uploading I respect that but please don't delete it because you're channel was a very pleasant discovery a few weeks ago when I was researching cranberry wine to make for Chistmas. Your method blew my mind because I was raised a redneck with my Dad and my neighbor making cloudy, heartburn-inducing fruit wines in used 5 gallon buckets (I probably drank paint chips at some point). I've tasted, literally, thousands of good grape wines (I'm a refined redneck now that enjoys a good GSM or Gewurztraminer) but fruit wines have a special place in my heart. No one really makes them well any more and as someone just starting out making fruit wine, to scratch that itch, you've taught me a lot. That cranberry wine you made is probably fantastic. When you tasted it I could almost taste it myself with turkey and mashed potatoes. I'll find out in a few months when mine is opened.

👍👍

Is it possible to add fresh pecans and oak chips in addition to the raisins just to add more flavor?

Can i use lime if i don't have lemon

I’m about to get into homemade wine making. Do you really have wait a year before the wine is ready for consumption?

Does it taste slightly like black cherry or cherry pie?

so... I've been completely out of the loop for a while with this channel... what's up with "this channel only has a few more months to live" comment?

Have you tried without peeling the ginger? I used to peel but I cant taste a real difference between the two.

You sound like a young Morgan freeman 😅 thanks for the recipe my guy

Good Stuff!

I love making black berry mead. I usually add a good amount of spices to.

This is my favorite mead, thanks for this! Can you add cinnamon or clove and when would you add this?

Is it bad if you add yeast nutrients a 3 weeks after you started?

Just refrigerate the almond water over night. The oil will congeal and you can easily scoop the solid discs of oil off the water.

Could that dryness be the result of the yeast used? Also do you find using bags for the fruit versus just putting it in different? I seem to notice the fruit doesn't extract as well in the bags.

Yes!! Another video, great stuff!!

Enjoyed watching your process! I’m new to this craft and appreciate how thorough you are and seeing the end product!

مرحبا ، هل من الضروري غلي التمر قبل العمل به كنبيذ ومالفرق ان لم يغلى؟ وشكراً❤

I jus started making wine for the first time and have watched your videos and tips. You give great instructions and ideas ty so much. My wine been fermenting for about a month now an I racked it thanks to your video lol. I have a question for you or anyone on here tht may be able to help a newbie.. I got the hydrometer, my apple wine and watermelon wine say it's beer lol.. did I mess up??

Making beer is alchemy!!!

hello friend, ive been looking for answers to a question ive had for a while now, which sort of stabilization after backsweetening (ie: pasteurization or chemical stabilizers) is the best for long term storage (more then 3 years) if you could give me any sort of insight into this subject it would be much loved.

Why is the teabag important in wine making

Appreciate you sharing your process!!

Thank you for replying and answering me.😊

You said wine yeast or whatever you have, i have never done wine, so what do you mean??? Ordinary bread yeast ????

I made a wine with a Brazilian tea called yerba mate (Ilex paraguariensis), initial density 1.080(19°Bx), final density 0.95, (13.7±1)ABV, +200g of pilsner malt/gallon, fermentation fast and vigorous, many micro-bubbles and foam, with normal precipitation of solids and yeast; Ultimately, it resulted in an interesting, different wine, a little bitter and alcoholic, PH5.0; very cold it is refreshing; I would ferment it again,..👍🇧🇷

I know it has been a long time since I commented. Normally I have an opinion and I voice my opinions loudly in comments when bad advice is given. that said I have not commented because you don't give bad advice I actually tried one of your recipes and it turned out better than my own (banana wine) since then I've put my ego in check after being defeated in an unofficial wine challenge I want to say you have been doing a fine job I love this channel and I hope it inspires others to join the hobby and try some of your recipes. (I have been making wine for over 25 years)

Coming late to this party. Sorry. I really loved this video but if I may, here are two thoughts. 1. I see that some one was asking how sour this wine is likely to be, and the thing is that the problem the questioner may have may have nothing to do with acidity. Fruit wines almost always tend to need back sweetening. We expect the flavors of fruit to be sweet but if the tolerance for alcohol of the yeast has not been exceeded, the yeast will consume every last molecule of sugar so the wine is bone dry. If we stabilize the wine (either chemically or by pasteurizing), and so kill the active yeast, we can add sugar to taste and that added sugar takes the wine to a completely different level. 2. The recipe you used called for the addition of table sugar. OK, but another way of increasing the specific gravity with fermentable sugars is to reduce the water content of the juice. To do that, you freeze the juice and then collect the juice as it gently thaws at room temperature. If you only allow half the juice to collect, you will have doubled the sugar content. And that means you might need to begin with twice the amount of juice to give you the same starting volume. As you know, water expands when it freezes so you will want to freeze the juice in larger containers . The one big advantage of increasing the sugar content by freezing and removing the water, is that you also concentrate the flavors in a way that adding sugar cannot. And this works for any wine you make from fruit juice.

Good to see you, it’s been a while. Give my love to Nono . We would like to see her and you both. Thanks for the video. I will try this today.😊

I'm happy to see and hear you again!! I have always enjoyed your content.

Looks like a good Christmas drink

This is wonderful. I hope you continue making these videos. I very new to this hobby. Thank you for all you do

Good to see you again.

ooooo gonna try with my Tam Jalapenos.... my dad called them Da** jalapenos... we call em Chaos as you never know bite to bite what you are gonna get lol Really like your channel!

That's some fresh ginger! My grocery stores always old and fibrous

Your videos are always appreciated and enjoyable, great video as always👍🏾🔥

great video as always! very informative. thank you for posting!

Was so excited to see you posted a video. Watching now.

Love the videos. My new life quote “I just wanted to say all that to say all that”

Glad to see you back making a video it’s been a minute 👍

About the same as a ginger mead I made beginning of this year. I only wish I had carbonated it into beer bottles. Would have been a good replacement for ginger beer in various mules

NOW&LATERS cucumbers and limes be sure to back sweeten

I'm going to be referencing these videos in 10 years This channel is a blessing to us all

Looks nice!

You gotta keep the peels submerged in the water. If not, the peels will go bad and grow mold.