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That’s not up to me. Best of luck if you do though.

Great!

It is entirely dependent on how much sugar is added. A cider with no added sugar will be 6-7%. The wines will be higher in the 12-15% range.

Room temp is best because the yeast thrive in warmer temps. The apple juice will eventually reach room temp anyways and the yeast should be fine if it starts out cold.

That’s next level brewing right there! That sounds incredible.

It shouldn’t affect the fermentation process. I would taste test it beforehand to make sure the flavors are compatible.

I have tasted wines at many stages. You can definitely drink it once it’s fermented after 3 weeks. You will definitely miss out on a lot of the flavor development. You might need to make it a bit sweeter to compensate. Aging is definitely the way to go.

Okay thank you so much

I wouldn’t stir or shake it at all after day 2-3. Let it sit and do it’s think. If you have the self venting lids, check on it once a day for possible overflow. If you’re using a solid lid, just burp it daily. Once it’s done bubbling then it’s okay to transfer it over to a clean jar and taste.

@SustainableDan ok thanks again 🤌

I have seen a lot of lees. I have racked it early to help it clear, but as long as you’re not getting any sulfur smells it’s fine to sit for a while.

Thank you. Do you see that with the other wines? I did not see a lot of lees in some Aldi Grape Juice wine, although it did smell of sulfer. I purged the gas several times and that reduced it.

Welcome! It’s recommended to put a neutral spirit like vodka in the airlock. This way if it ever got sucked into the wine it wouldn’t ruin it. I just use water. It’s technically a “no no” but it works for me.

😂 no, I think Ohio is great. Ohioans and Pennsylvanians simply make brotherly jabs against one another as neighbor states.

Thank you! It’s been fun finding different ways to get a fermentation going.

The sugar added is to boost the alcohol content. As long as it all ferments, it will not be very sweet. You also can skip the sugar if you want to try a lower ABV Wine.

There’s many ways to get similar results. I think most people press apples at room temp.

Any of them can be. It’s all about how much extra sugar you add. More sugar means more alcohol.

It all depends on how much sugar you start with and how much the yeast consumes. My cider fermented as normal with wild yeast giving a 7% ABV. Different yeast strains may give different results.

@@SustainableDan would this work as yeast? Water Sugar Honey Curd Wheat Also what would happen if we remove honey? What can be abv of this?

@ each ingredient may have yeast, but it’s not absolute. I couldn’t guess abv without doing it. Abv is determined by initial vs final amount of fermentable sugars.

It all depends on the Specific Gravity and the yeast strain.

It can ferment at colder temperatures, but if it’s too cold the yeast may go dormant. I would closely monitor it at colder temps.

@SustainableDan awesome! Very good to know. And thank you for replying swiftly! now I will try to make this wine today and hopefully it'll be ready by Christmas 😀

@ these mason jar recipes got me into wine making. I’m glad to see others trying it as well. I hope it turns out well!

Any glass jar will do.

@@SustainableDan thank you very much. I will definitely subscribe and like all your videos 😁

I would add at least a cup, but there’s no set amount. It’s all guess work. There’s no harm in adding all of it.

I would keep the lid on with the pickle pipe until the bubbles stop bubbling and sediment stops building up on the bottom. That should be about two more weeks.

That would be really cool, but I am a very long way from making that happen.

@@SustainableDan good

@@SustainableDan You notice one thing that you upload videos everyday your video quality is good but your videos are not getting any views. This is a very big problem. Are you trying to solve this problem?

Absolutely! I also don’t know how much yeast from other brews plays a role. I’ve heard that the more you bake and brew the more yeast is generally in your home. It’s definitely a gamble, but offers so much in way of variety.

@@SustainableDan we live in times where we have cheap, good and many varieties of yeast, not like 20 years ago, i think its better to use store bought, because you can predict the result, and also you can experiment with them to just have different profiles.

@ it has been fun finding the best yeast for each brew.

I just use any bottled water that you trust. Nothing too chlorinated. I usually use cheap spring water. Glad the video was helpful!

It really just changes the fullness of your wine. This winter I’m doing only grape juice, no added water.

@ what does it mean if it smells like socks? Is that bad? Will it go away 😅

That makes it even better!

Hmmm… There is latex in strawberries and bananas. The natural protein, not the synthetic rubber. It can cause that smell. I would let it ride and check the taste in a few weeks. I haven’t had this particular problem. Maybe google has a solution. 🤷

@@SustainableDan thank you, i removed the fruit and will wait. My fermenter is not very locked and i think that can be clorine in my filtered water

I did some backsweetened and some not. Both were great. Aging for more than 6 months is more important than backsweeting in my opinion.

Watching this again as I started my batch today and look at how dumb I am missing the part where you back sweeten it 😂

@@kevgotti5385 no worries lol. Hope it’s going well!

I have no problem fermenting all the way down to 1.000 SG giving me 6-7% ABV. A local cidery only does wild ferments and they get 7-8% ABV.

@@SustainableDan nice

I’m pretty excited about it.

Right around 7%

@@SustainableDan thats crazy for natural yeast no? Great outcome!

@ I keep hearing that, but I know(not personally) a couple cideries that only use wild fermentation and have no problem fermenting all of the available sugar. I do have some suspicion that I may be getting some help from residual brewing yeast. They say that the more fermenting you do, the more yeasty your home becomes. And we are always making bread and brewing cider and wine. 🤷

I used the natural yeast inside the apples. I didn’t have to add any extra. It started to ferment all on its own.

What specific gravity do you ferment down to?

I try my best. Thank you!

🤠

Jesus loves you

@@eggroll9766 He sure does!

They make the most unique flavors.

Jesus loves you

Your welcome!

I would definitely try for less headspace and a lower temperature. The less you bother it once it starts brewing the better. Sometimes it happens. Wash your equipment very well.

Thanks for your help!

@@dustinkopra5785 my pleasure!

That is incredibly kind. Thank you!

@ its true

About 1 1/2.

🤷

1)You don’t need to back-sweeten it. I actually made some without the extra sugar and it was great. 2/3)You could probably use more strawberries, but every fruit is different. It’s all about acidity and without using a pH meter you’re pretty much just going off of a recommended amount. Strawberries aren’t too acidic so I would imagine more would be fine. For grapes you can use all grape juice and no water. Blueberries and blackberries are similar to strawberries. Raspberries are more tart so you use less. There are cheap recipe books you can find with quantities for each.

To some people maybe. To most of the world Cider is only alcoholic. To most of the US it’s fresh pressed apple juice. The word meaning was definitely mixed up most likely due to the prohibition. It’s funny how things like that change how we talk about things. God Bless!

It’s my pleasure! It’s been fun learning about natural fermentation.

I've got two batches of fresh pressed apple juice fermenting with native yeast for cider. I did adjust the PH and add Fermaid O to give the native yeast a better environment. It's my preferred method to end up with a lower ABV and still be sweet since it seldom goes dry with the low alcohol tolerance of the native yeast.

@ that’s awesome! I have gotten some small batches to get down to 1.000 SG so we’ll see how it goes. I’ll be bottling one gal soon.

Absolutely! The rest of the process will be exactly the same.

I would prefer to go by Specific Gravity, but if I had to guess, you can probably go with 3 cups. You can go all the way and add the whole gallon of juice as well. I’ll be doing that here soon.