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No adding Hops?

Separate ingredients. Also, you can substitute the pumpkin for butternut squash. It gives a stronger “pumpkin “ flavor especially when lightly roasted!😊

QA-23 is my favorite wine yeast!

You’re really attractive!!!! To me at least 😂

I think it's funny that you call it making alcohol instead wine or mead. Do you drink out of a paper bag when you're finished? lol

So if you add too much yeast then just wait a little longer for it to settle. Why is this such a big deal?

Very helpful! Thank you.

Turbo yeast I believe is designed for very large batches, on small batches there are way too much nutrients in the pack. I've heard of people having good results on like 300 gallon batches. Basically its for distilling, like DADY yeast. I tried DADY in beer once.. Terrible! lol tasted a lot like bananas, may be good in a wheat beer

Or better yet, when eyeing up equal amounts, take 2 containers, bowls or whatever is on hand and pour the sugar into them until you see they are even. This works for practically anything. Excellent information btw.

I make beer all my life and this video crack my soul.

Bread yeast works quite well for raspberry wine but it multiplies a bit faster so i would recommend using half the recommended amount. 1/2 tsp for a gallon should do the trick. My last batch tasted like smooth semi dry cab with strong raspberry notes before adding some corn sugar for carbonation

Checking the original gravity will give you the right amount of yeast and sugar to put in

Speaking humbly here. Definitely sounds like some beginner mistakes, but a few you can bounce back from. To touch on a few, here goes. You just can't put regular wood from your backyard into your brew. There's plenty of companies you can purchase wood from for brewing. Next, there's beautiful yeast out there that can bring your brew to another level. Lalvin has a good selection. You can try 71B, D47, BM4x4, and much more! Also, wine tannin shouldn't give you a bitter taste. It helps add mouth feel to your brew, especially if it has a watery consistency. You can use strong black tea to help with this. Love your approach and keep working at it. You'll achieve your desired brew and become an even greater brewer. Thanks for the video, and I'm looking forward to more to come. 😉

Might have to try it with the brown sugar. Have you done mead before? I just did my first batch of mead and I'm amazed on how it turned out

I've used French oak chips to age mead and it worked very well. But as you said, a little goes a long way, surprisingly so. I used about 2 oz. for a gallon of mead for 3 weeks and it imparted some nice smoky flavors and tannins. So I would say just be careful and experiment to find the right amount and time to get the flavors you're after. This can liven up a mead, wine or beer that is okay, but just kind of simple in taste.

I mostly distill alcohol. EC1118 is a great yeast… I use it often. Lately I’ve been experimenting with a combination of Dady yeast, EC1118 and rum yeast. I use them on oak spirals normally used for aging wine and spirits. I’m hoping that these yeast logs over time will create a unique strain of yeast that has the characteristics of the best of each. We’ll see.🤷‍♂️ Interesting video. Subbed.💪👍🥃

TH-cam is a tough space to break in the brewers category. Good luck 🍀 hope you have a hook to draw in the views

👍👍👍

How much molasses are you using

Too much yeast!?! I did the experiment in the other direction. 0.5 grams in one batch, and 0.05 grams in a second. Triple beam balance, and the tiny amount was nigh invisable. Used Lalvin EC1118 yeast, as do you. And NO pre-soak! I know the packet says one per five gallons. The truth is closer to one packet per 50 gallons. The ingredients are sterilized, kind of. You kept the sugar water (malt), and the tea made if hops, at 70° C for at least five minutes. Cool it down, pitch the yeast, and there's nothing living in the wart except the yeast. The main problem of using the whole packet is spending two dollars instead of twenty cents. It's a safe mistake.

Oh yeah I forgot to add I'm new to the hobby of made 3 gallons of mead and probably 10 gallons of cider so far the meads turn out to take about 30 days at least and the ciders turn around in just a couple of days. The thing about mead is I like it but it'll knock me on my butt.

I just found this channel it's definitely my favorite about home brewing keep up the good work. It's really refreshing how you actually explain things and you're not pretentious about anything it's put together well.

For tannins you can use one black tea bag per gallon of wine instead of tannin powder. I do this all the time.

I was expecting to see some gadgets and gizmos to avoid. I was surprised to see quality and quantity of useful and concise information you delivered in a short amount of time. Well done, hope this video propels you to a big audience.. keep it up! :)

How much brewers yeast should I add to one gallon of juice that has vitamin c added to it? Thanks.

Thank you for posting this! I just bought a wine making kit and the instructions specifically say to add one entire package of yeast to one gallon of grape juice. If I had not seen your post I would have been UP...SET! At least now I know to put the fermentation into the refrigerator to let the yeast sink to the bottom of the growler. Thank you again!

Youre beautiful and smart 🎉👑

I once tried fermenting that exact juice without PH balancing, it struggled to a halt. Lesson learned.

Hello, I need some help. I did my peach preparation and its 5 days and I see a white cloudy stuff at the top. Can you help me and what is up with it. Thank you.

Just go buy the apple cider you spent more on ingredients to transform it lol

How about a recipe?

How does it taste?

the music lmao

Thank you for this lesson. Ive learnt alot here. Im from Ghana and i want to purchase these items including the wine yeast where can i find them to purchase. Thank you

I used a whole packet of bread yeast when i should have used 1/2 teaspoon for one and a half leter of grape juice and half cup of sugar, for three days it bubbled kike mad and then it just stopped, its very blurry and there is no movement in the airlock, what do you think what happened, can i save my brew?

After you refrigerated do you just drink it or do you let it sit for weeks/months. Im a newbie i just made a batch and i added a whole packet😭

I love glass but have lost two fermenters due to breakage. Understand why some go for plastic but personally will probably stick with glass.

Speaking from two decades of experience in Homebrew: your starting fermenting sugars are the flavors most altered by the variety of yeast you choose. If you want a good tasting things, I suggest using a mundane fermenting juice to start with (yes, apple juice is fine)... But nearing the completion of the fermentation you want to put it into what's called a "secondary fermentation" flavors should be added there, most, as less flavor change will occur. What flavors? Cranberry juice, blueberry juice, pomegranate juice, etc. I also strongly suggest using an ale yeast for this, as what's produced is typically drinkable almost immediately when it's done. Improvement in flavor will occur in as little as 2-3 weeks post-bottling (rather than months or years with some wines/meads). Btw, wearing gloves while brewing is a bit of a joke. I just dip my hands in the iodophor bath between tasks and keep my nails clean for brewing. Simple stuff. Don't have to buy more things. You can also try lighting a candle or two, getting it real close to your carboy whenever it's open, to prevent dust and other contaminants from floating in (as you're creating an updraft with the candle). Happy Brewing! ✌️

Never use organic acids like citric acid or vinegar to try to get rid of mold! Mold just eats that stuff. Use dedicated products and follow the safety instructions. Those products usually contain hydrogen peroxide or chlorine based bleach.

It's not solely the citric acid that's the problem, it's that the citric acid was used to lower the pH to a level too low for the yeast to thrive. You can counter this by adding enough potassium bicarbonate, calcium carbonate, or even baking soda to raise the pH to somewhere north of 4 but south of 6 (we usually aim for 5). We have a video on pH management on our channel that will teach you the increment amounts and effects to the pH. But, most real preservatives aren't going to keep you from fermenting. Even Sodium Benzoate that's found in soda pop can be worked around, we've fermented most of the popular ones, and will be doing videos on them as we run out of material that's more desirable in our eyes lol. Right now we have a couple Walmart white grape juice batches going, and we're happy to give you more tips as you need them. :)

Great video. White wine can be notoriously difficult to get right. Lots of variables impact the final flavor of it like fermenting temp, nutrients, amount of yeast pitched, etc. These wines typically favor slow cooler fermenting conditions as to not stress the yeast and diminish the risk of it producing off-flavors like sulfuric smell/taste or acetone-like smell and flavors. I also found that these wines tend to be more delicate tasting and you can really taste a difference in the yeast strain you use. Experiment with other strains to find a suitable one of your liking. I found that strains that are marketed towards them being specifically for whites give more of a chardonnay or champagne yeastiness flavor to them (my experience.) I've made only 2 successful white batches as I live in Puerto Rico where it is almost always at 90-95F, which makes it hard to control off flavors. Citric acid has never been a problem for me for reds, but whites really made me extra-cautious as to the ingredients and fermenting conditions. Cheers!

You can also use Ocean spray white cranberry it will look like water when it's done. You will want to add flavorings on its own, it is not all the tasty.

I've been able to get Walmart white grape juice to ferment - I had to pitch the yeast twice. Frist time I used EC-1118 when it stalled I added brewers yest to get it across the finish line.

I used three packets of years for 5 gallon batch. Is this okay?

Do preservatives cause my throat to itch? Certain snacks you to cause this not sure why.

Chocolate wine is a sitter wine. Best to make with 100% cocoa. Syrups always end up bad. Like coffee, there are an outrageous amount of tannins that have to age out. At least a year before drinkable for good taste with back sweetener. After 1 year or more you will enjoy. Best to make a double batch initially so still have some sitting after first years drinking and then you can start making yearly batches to replace if you enjoy ☺️

I'm

Wow, there is so much misinformation here. Please stop posting stuff you have no knowledge of.

Good info but the video part is hardly relevant. Here's an abstract from Gemini: This video is about dispelling the myth that homebrew is poisonous [1]. The speaker, Lizzie, assures viewers that homebrew is not poisonous if done correctly [1]. There are three main reasons why people might think homebrew is poisonous: distillation, equipment, and ingredients [1]. Distillation is the process of purifying alcohol [1]. During distillation, there are three parts that come out of the still: the heads, the heart, and the tails [1]. The heads contain methanol, which is toxic, and should be discarded [1]. The heart is the good part to drink [1]. The tails have an unpleasant taste and are usually discarded, but some moonshine producers use them to add flavor [1]. As long as you only drink the heart of the distilled product, it is safe [1]. Fermented drinks, such as beer, cider, and wine, do not go through distillation and therefore do not contain methanol [1]. When it comes to equipment, it is important to clean and disinfect everything to avoid unwanted bacteria or fungus from growing [3, 4]. You can use glass, plastic, or metal fermenting jars [2]. Glass is easy to clean but can break [2]. Plastic is harder to clean and requires a special cleaning product called Star San to get into the nooks and crannies [4]. Metal is not recommended for homebrewers because it can react with the acid in the fermenting liquid, making your homebrew poisonous [5]. Finally, the ingredients used in homebrewing are all safe and can be found at the grocery store [6]. For red wine, you would use organic cranberry juice, sugar, water, and yeast [6]. The yeast is not the same kind of yeast used in bread, but it is still safe to consume [7]. Beer is made with water, hops, malt, and sugar [8]. Cider is made with apple juice, sugar, and yeast [9]. Essentially, all you are doing is mixing these ingredients together and letting them ferment, which creates alcohol [10].

How much use yeast for 1 ltr wine