When I put yeast into the fermentation bucket, I cover with a clean thin cloth, then after 7 days I siphon into a secondary fermentor. REASON: you want the yeast have air so it will grow in the primary fermentor. (Been making wine since 1982, wine judge at state fair for 7 years).
The only reason I think you shouldn’t is you’re supposed to oxygenate your wort (if making beer) before you put the yeast in so it has oxygen to reproduce. And I use a carboy which has one narrow exit so positive pressure would push out and keep out any potential oxygen. Also bacteria could possibly start forming before fermentation has produced enough alcohol to keep it sanitary.
@@simulate2601 The potassium Metabisulphite produces gas and keeps any air from getting to the must. During fermentation, the process of fermentation produces carbon dioxide and keeps air from the wine.
Thomas Jones The main point of metabisulfite is to remove any wild yeasts and bacteria in your wine. I don’t make wine so oxygen is needed for the yeast to multiply, which is why I say oxygenate your wort if making beer beforehand. The second thing you mentioned I already stated, it’s called positive pressure.
@@simulate2601 If you go to EC Kraus web site, he will tell you to cover the primary fermentor with a clean thin cloth during fermentation. Remember the cloth cover will help with getting the gas to dissipate, after 24 hours the cloth cover will allow air to help the yeast to grow and after that the yeast will now start too make alcohol and CO2 gas. Even I have been making wine for many years, I still; am learning things. I suggest you go on EC Kraus.com and get the right scope..
Thomas Jones I’ve actually read that exact webpage but I’ve also read other sites which say if you oxygenate your wort or must beforehand then you can seal it and allow it to ferment. Which I like do to because there’s no transferring to carboy or risk of contamination. Just brew it, pour it, shake it, done. I’m not saying your wrong just for me this works better and is objectively more sterile.
This is one of the nicest, most understandable wine tutorials on TH-cam. Many of the others are pompous and arrogant. They think their Nobel Prize winners. It's just moonshining for Gods sake ....
Thank you for such a nice comment. It makes our efforts seem worthwhile. We love what we do and love teaching others about it. We always try to remember how we felt when we first did something new and had a million questions. Thanks for watching!
brother seeing by moonshinig you mean making potentially lethal brew or brewing any brew at all? if it is former how do you know this is not potentially lethal? i thought main source of toxicity in home brewed brew was methanol and i am yet to see an instrument in any videos to measure methanol content ... i agree that this couple is quite disarming and charming
You're wrong. This is not moonshining. Moonshine is distilled. Making wine or beer for that matter has nothing to do with distilling. Fermenting and distilling are 2 different things.
Update: First two attempts, a Strawberry Mango and a Peach Raspberry are bottled and aging, they both taste great, I didn’t sweeten either because I like a really dry wine but other than a few clarification issues on the strawberry mango they went great! Each with about 13.5 % alcohol.
Finally a video that doesn't make it seem so hard to make wine. I put in a huge muscadine vineyard and gonna try to make wine this year. Thanks so much and I clicked the buttons lol
When I was a teenager an old man told me and my friend how to make “wine”... it’s easier than this. Take any liquid... juice, Koloaid, water.... add 5 cups of sugar per gallon of liquid, add active yeast, ( regular baking yeast) put a ballon (or condom) over the beck of the bottle, tape it or rubber band it on, wait a couple weeks, the balloon will expand then shrink, when it shrinks it’s done. Filter it, drink it. If you chill it and let it age awhile it does get better but you can drink it right then. Here’s how to make a nasty alcoholic drink called water Mead, put a gallon of water, 5 cups of sugar, and a packet of yeast in a crock pot turn it on high. In no time at all you will have a gross concoction that when my wife’s cousin did this after I told him about it he got drunk and accidentally burned down his apt building. It sux because he killed his pet alligator odie. But it’s easy to make alcohol. Jesus turned water into wine... easy... put bread in sugar water in the hot desert sun... it ferments into alcohol... it’s so easy to make wine I had a hollow ziplock bag of blackberries I took to work and left in my car In the summer time and 8 hours later my car smelled like I spilled a bottle of alcohol in there. They fermented right in the. Ah all by themselves, no yeast added. The natural sugars in them and yeasts on them fermented them into wine.... nope, not hard at all to make wine. Once you make the wine you can distill it and get cognac
Yeasts exist naturally on the fruits and grains. Adding yeast packets speeds things up, but it is entirely possible to make wine, beer, bread without adding any yeast.
0:44 ...absolutely correct. The freezing process breaks down that fruit really well. When un-freezing it, you'll have lovely soft fruit and more juice than you know what to do with.
Wow! My neighbors were impressed when we made jail house pruno! We just covered the milk jugs we used with scraps of clean cloth to keep out the fruit flies. U guys are FANCY!
Best recipe! Best self taught wine making video on TH-cam. So detailed and very patient. You and your wife look extremely happy. Thank you for this!! Do you mind listing where you got your supplies from?
@@EfffGeeee Agree. Last time I was in there, I told them that and they said the owner was actually paying for some web design services. It’s a lot better now but still could use some work. It’s much better in person!
My father used to make wine with choke cherries, but we had to wait till the day of the first fall frost to pick them. When you said that about frozen fruit now I know why. :)
Im makeing strawberry lemon wine for the first time and one thing i noted was that you said to put only 1 campden tablet in but thats one tablet per US gallon, i made 3 gallons so i needed to put in 3 so in your video I think you should’ve noted how much liquid you had. But overall I really loved your video and you guys were the video i watched to help me start this one im makeing now and you guys showed me how easy it is and I appreciate your video 😊
Chokecherries are in season. So i'll be making wine. Thank you for your ihformative presintation. Very nice to see a couple doing and enjoying a hobby together.
8:38 Wow! Those chickens are gonna have some party! 10:26 Whatever liquid is left (including the sediments within the glass containers) transfer those to a wide-mouthed jar and let it stay undisturbed for 2-3 days. Use a big syringe (with long needle) and suck the remaining wine without disturbing the sediments.
Thanks so much posting this! Your video has taken the mystery out of wine making and broken down the process into clear steps all the way till the end.
I have never made wine before but I will now. We have sme wild berries here in East Texas called Mayhaws. They make most awesome jelly and I assume that it will make awesome wine as well. Thank you so much for making your video and taking the time to share the process.
I will for sure watch this video a couple times over before i actually start. Thank you for being so thorough. Even showing us your notes. I love making stuff from scratch and wine is no exception. Thank you, guys!
Great video on how to do. I have a simple BUT SERIOUS question. Anyone have information or first hand experience PLEASE comment. My question: When sweeting the wine can you use pure 100% pure honey instead of simple syrup? I'm pretty sure I know the answer BUT I would love to know from someone who has actually did trade out simple syrup for honey. THANK YOU IN ADVANCE....
@@doylejordan956 honey doesn't make wine. It makes mead. Honey makes the mead have a hot taste and usually takes 6 months to years to mellow out. If you have time use honey. If you want to drink it soon use syrup or sugar. Good luck
this is my very first attempt at making wine. i bought everything i need and it should be here friday. i am going to start my process then, I hope i have success..
Best wishes on the wine! Follow the recipe, be patient and keep everything clean and you'll be ok. You can go ahead and make your simple syrup now and put it in the refrigerator. That way it'll be ready when you need it and you won't be waiting for it to cool down.
Very thorough. Had to laugh when you said you feed the cherries to the chickens. I 'd love to see the antics of a drunken rooster roaming your chicken coop.
I'm making white peach wine and I'm in the primary fermentation rn. When I stirred up my mix it foamed up so much that it overflowed lol. Really excited for the final product
That's a good fermentation! Be careful not to fill the bucket too much or the carbon dioxide will push up the fruit cap to the top, and juice will get pushed out of the bubbler and run all over the floor. I speak from experience!
Very cool. I thought i would need lots of space but watching u do this in your kitchen makes me see I cal do this in my NYC kitchen too!! With a limited amt of supplies to make small quantities! Thanx!
Yes, it doesn’t take much room. When we’re not transferring or bottling, the bucket stays in the corner. When transferring, it’s always good to have a friend help!
@@HappyWifeAcres thank u...i have friends in TX that make lots of fruit wine so i can get some of their tasty wine when i see them once a year...i remember my grandpa's wine from the early 70s...very italian...huge barrel in the basement lol. Italian stereotype lol!! That homemade flavor is something i miss. Thanks again!
Hope you are enjoying some. Cherry is my favorite. After the first year making cherry, our cherry tree was blown down in a spring tornado. We've since planted a new tree and last year got ONE cherry (we split it!). We hope to get more each year and one day make some more cherry wine.
one of the best videos I have seen on my beginning journey into this. I garden a lot and have fresh fruit most of the year here in S.W. FL. Thanks for putting this out there!
Looks good but there might be a few things that could improve it even more. 1. The very first thing you should do is dissolve some bentonite clay in some warm water in the primary fermenter. This will help make the wine crystal clear by flocculating the yeast when it reaches the end of its life. 2. Use a mesh bag for the fruit and turn it twice a day. This increases contact with the skins and helps impart even more tannins and color. Not to mention makes it easier to rack after primary fermentation by simply removing all of the fruit by simply grabbing the bag, which you can then give a light press with by squeezing and twisting. 3. At or near the end of primary fermentation, innoculate with a MLF bacteria. This converts malic acid into lactic acid and will result in a smoother and better tasting wine. It could take up to 3 months to finish this secondary fermentation, but is worth it and aging is more effective when the wine is in bulk anyhow, rather than bottle aging. Salute
P.S. Your hydrometer should have a potential alcohol scale as well so looking up tables should not be necessary. Simply record the potential at the beginning and end then do the difference.
I'm thinking of try the kilted Brewers recipe for my first one will probably switch the baker's yeast for some type of brewing but it seems pretty straight forward
We made mead once. I guess it's an acquired taste. I wasn't a fan. What I recall is that the yeast had a tough time with the complex sugars in the honey. So make sure you get an aggressive yeast, like a champagne yeast or something for very dry wine. And don't skimp on the yeast nutrient. Then the yeast will be active enough to tear through the honey.
Hi! I've made very little wine in the past (3 gal) and it was way to dry. I want to thank you two for the very sweet and simple video, I really enjoyed it. If you'er ever in Kentucky look me up and I'll treat you to some good Kentucky bourbon.
@deucedeuce22oz From what I understand it's where all the sugars have become alcohol and CO2 and leaves it bitter and tart but I didn't know you could sweeten it to taste after the wine stops fermenting and the yeast is killed off as they explained in the video.
I've been making mostly apple wine but I have found cherry is also good. Though my styles is a bit different I use fruit juices and ground up frozen fruits.
Hello happy wife couple! I just want to thank you for making this video & part two to this video, it’s honestly the best wine making videos I’ve seen on TH-cam for making wine at home. What I especially love is how alcohol forward you like your wines🥳🥳🤩
Thank you so much and glad you enjoy the videos! We will release a new video soon where we compare inexpensive commercial fruit wines. They aren’t strong, but they are delicious. Wine doesn’t have to be expensive to be good!
I'm in India and didn't get any equipment such as the hydrometer and bubbler. Today, trying to make wine for the first time, I just put in 3 kilos of black grapes, approx. 1 kilo sugar, 9 litres of water, and baker's yeast. In 2 hours, the lid of the plastic can flew off, spraying some of the floating grape pulp all over the room. 😂 Now, I've left the lid loosely screwed on and it's been stable for the past few hours. So, I decided to watch a few videos on wine making. Your video AND a few of the comments have enlightened me quite a bit.
Sorry for the mess, but it's a little funny. The yeast will make a LOT of gas, which will make the fruit rise. I've had this happen, so you're not alone. Since most people use a specialized wine yeast, I'm curious what you think about the taste after you bottle it. Please let me know! Also, you can make a bubbler yourself; there are a lot of videos on how to do it. Good luck and thanks for watching!
@@HappyWifeAcres Thank you for replying. The explosion was funny to me too but NOT to the missus. Ha ha ha! After 3 days of fermentation, I added one kilogram of sugar dissolved in a litre of water (boiled together and cooled). After another two days, I and a couple of cousins have tasted the wine and it was great! There wasn't any off-putting smell. The sugars had almost been consumed by the yeast and the wine had a slightly dry taste. Today, there is very little production of gas and the wine is clear with the sediment at the bottom. I'm thinking of bottling it tomorrow.
Such a cool video, wonder how on earth has the algorithm not sent it my way earlier, since I came across so many others with way fewer subscribers and views...and I'm brewing something all the time so I do watch quite a few of these videos to learn and pick up anything I can along the way! I don't get TH-cam. Anyhow, your cherry wine looks so beautiful and I bet it was delicious!! I have one already 4 - 4 and a half months old, made with darker cherries, a mix of sweet and tart ones, so it's not this nice, however it is perfectly clear regardless and it looks like a big bold, dark grape wine basically. Currently, I am making just over 10 liters ~ 11L of cherry mead for the end of the year, just started it yesterday! That's approximately the equivalent of 3 US gallons. I used all of the cherries I had left frozen from this summer, which was a fair amount...about 5 kilos, or 11lbs. I added another kilogram or just over 2lbs of red and black currants I had left as well. Should be good! Again, love the channel and just subscribed to you guys!! 🥂👍
I just ordered everything and I'm going to dive right in when everything gets here. I made about 5 gallons of Beer once, Strawberry Blonde, and it turned out pretty good so, I'm excited to start testing the waters making wine.
I dont mean to be so off topic but does anyone know a method to get back into an instagram account? I stupidly forgot the password. I would love any tricks you can offer me!
adding campden (potassium or sodium metabisulfite)during the bottling helps prevent any wild yeast from growing that the open air wine may have picked up prior to bottling but this only works for 24 hrs i believe yet once the wine is in bottles it should be ok,,what they use to stop the yeast from activating again is potassium sorbate ,it sterilizes any yeast permanently
Excellent stuff can't wait to have a go at something like this. Hoping to gather some more blackberries and make wine with them instead of cherries. Thanks for the video 🙏
i'm trying wine making for the first time today. I went with strawberry wine in practice for the upcoming scuppernong harvest in August or September. Great video.
Good luck! Just remember to keep everything sanitized every time you take an action. We started a cranberry-raspberry batch today. We’ll make another day by day video as that progresses.
@ sounds like grandma had it going on! The wine mix can be sweetened with about anything. Sugar is the cheapest. The key is that you want enough sweetness to feed the yeast. Check with a hydrometer to get a minimum reading of 1.010. Adding a blueberry reduction would really amp up the taste for sure! Good luck and thanks for watching!!
Okay, I started a batch of cherry wine with this process. I'm going to follow your process as closely as possible...except for feeding the leftover cherries to the chickens. Can't have chickens here.
It came out awesome. Best I've ever made. Turns out I was making just a few minor mistakes with my early attempts. My fermenting times were different but I followed this process and the end product was fantastic. Highly recommend starting with this video if you're new to home wine making.
Cool video! I've never seen wine at the store under 10%. Most every wine I've ever seen is around 11-13% on average and I've bought and drank lots of wine in many varietals. Now beer would be closer to the 6% you were talking about. On average most beer is 4.5% and wine on average is 11.6%. I'm like you and prefer something around the 13% range or higher.
We recently did a wine tasting video called Cheap Aldi Sweet Wine Tasting. (th-cam.com/video/aSkdQs_jGnE/w-d-xo.html) Nothing was over $7. A couple were 7-8%, and the top ABV was 10.5%. They were all tasty, but not very potent! Thanks for watching!
@@HappyWifeAcres I most certainly will. I have been stocking up on fruit from the Dollar Tree. My next batch will be Mango and strawberry. My current one is Raspberry. I did not even know I had a Raspberry bush. But, I am using yalls videos as a reference point.
Thank you for such an informative video , one of the best I have viewed...I am inspired to make my own wine now because of you two.... I found you yesterday and subscribed...
Regular Black Girl we are homesteaders that raise chickens, ducks, rabbits, guineas, berries, apples, grapes, and produce. Wine keeps us sane! The sunflowers in the background of the picture are beautiful, but became food for the chickens. We have a lot of happy animals!
I've been looking for a great fruit wine tutorial since I just bought a house with a huge fig tree, figured I'd make some fig wine once they bloom in May. Can't wait to try it out!
Thanks for watching! Let us know how the fig wine turns out. The only fruit wine we didn't care for was watermelon. It tasted very woody. But every other wine turned out great. Pineapple is wonderful! Make it now so you can enjoy on a warm day this summer.
I don't know where you two are from cos I'm English and can't detect others regional accents but I love the way you both speak your accent sounds so sweet and friendly bless you both great video too.
Thanks for this! Really instructive. I've been making beer, but I actually prefer to drink wine, so going to try this. There are so many ways to make it. So many variations. I'm watching a few of these videos to find the best way that suits me, and the kit I actually have. Well made video. Plain, easy to follow instructions with video demo.
Thank you so much for listing all the equipment ect... I was just about to go look around the internet and try to make a list of stuff I needed, but I can just pull out my phone and look at your video description while I’m at the store. Thanks, very helpful, great video
Surfing the wine making tutorials and this has been the most accessible one yet. Great signposting to all the ingredients. Cant wait to try it out. I have a 30 litre fermenter, can I use it for lower quantity wines
Hi again, I have 9 litres of bramble strawbs and blueberries. Started fermenting 4 weeks ago average room temp 16°C to 18°C now ready to rack off and stabilize. I think it will need back sweetened, definately following your lead for that. Thanks for all your advice and encouragement.
@@sonoftakeshisan5929 If everything fermented properly, you'll have a very dry wine (no sweetness). First, get your final hydrometer reading so you know how much alcohol by volume is there. Then after it's stabilized, you can add simple syrup to sweeten to taste. There's no recipe here. Just add a little, taste, and add more.
Great technique. 2 suggestions, One - to kill bacteria at initial stage, use 1 tablet per gal. Two - when bottling, push the tube all the way to the bottom of the bottle and fill from the bottom up as to minimize o2 uptake in the wine. It's good to degas but be careful adding o2 at bottling time.
Thank you. Yes, things we have learned since making the video. Despite our mistakes, we've only ever had one bad batch of wine - watermelon. Tasted like wood. Apparently it's hard to make since it rots before it ferments. Thankfully most other fruit wines are forgiving.
When I put yeast into the fermentation bucket, I cover with a clean thin cloth, then after 7 days I siphon into a secondary fermentor. REASON: you want the yeast have air so it will grow in the primary fermentor. (Been making wine since 1982, wine judge at state fair for 7 years).
The only reason I think you shouldn’t is you’re supposed to oxygenate your wort (if making beer) before you put the yeast in so it has oxygen to reproduce. And I use a carboy which has one narrow exit so positive pressure would push out and keep out any potential oxygen. Also bacteria could possibly start forming before fermentation has produced enough alcohol to keep it sanitary.
@@simulate2601 The potassium Metabisulphite produces gas and keeps any air from getting to the must. During fermentation, the process of fermentation produces carbon dioxide and keeps air from the wine.
Thomas Jones The main point of metabisulfite is to remove any wild yeasts and bacteria in your wine. I don’t make wine so oxygen is needed for the yeast to multiply, which is why I say oxygenate your wort if making beer beforehand. The second thing you mentioned I already stated, it’s called positive pressure.
@@simulate2601 If you go to EC Kraus web site, he will tell you to cover the primary fermentor with a clean thin cloth during fermentation. Remember the cloth cover will help with getting the gas to dissipate, after 24 hours the cloth cover will allow air to help the yeast to grow and after that the yeast will now start too make alcohol and CO2 gas. Even I have been making wine for many years, I still; am learning things. I suggest you go on EC Kraus.com and get the right scope..
Thomas Jones I’ve actually read that exact webpage but I’ve also read other sites which say if you oxygenate your wort or must beforehand then you can seal it and allow it to ferment. Which I like do to because there’s no transferring to carboy or risk of contamination. Just brew it, pour it, shake it, done. I’m not saying your wrong just for me this works better and is objectively more sterile.
Happy couple! I like the way they get along. Plus they get their chickens just a little drunk once in a while.
Neat people.
This is one of the nicest, most understandable wine tutorials on TH-cam. Many of the others are pompous and arrogant. They think their Nobel Prize winners. It's just moonshining for Gods sake ....
Thank you for such a nice comment. It makes our efforts seem worthwhile. We love what we do and love teaching others about it. We always try to remember how we felt when we first did something new and had a million questions. Thanks for watching!
How r they pompous
brother seeing by moonshinig you mean making potentially lethal brew or brewing any brew at all? if it is former how do you know this is not potentially lethal? i thought main source of toxicity in home brewed brew was methanol and i am yet to see an instrument in any videos to measure methanol content ... i agree that this couple is quite disarming and charming
You're wrong. This is not moonshining. Moonshine is distilled. Making wine or beer for that matter has nothing to do with distilling. Fermenting and distilling are 2 different things.
They say sunshine is happy I say moonshine is too
We're racking our pear wine tonight and adding cinnamon and cloves! So excited!
Update: First two attempts, a Strawberry Mango and a Peach Raspberry are bottled and aging, they both taste great, I didn’t sweeten either because I like a really dry wine but other than a few clarification issues on the strawberry mango they went great! Each with about 13.5 % alcohol.
That’s awesome!! Thanks for letting us know. And congratulations!
Finally a video that doesn't make it seem so hard to make wine. I put in a huge muscadine vineyard and gonna try to make wine this year. Thanks so much and I clicked the buttons lol
Your Chickens are having all the fun ! LOL !
When I was a teenager an old man told me and my friend how to make “wine”... it’s easier than this. Take any liquid... juice, Koloaid, water.... add 5 cups of sugar per gallon of liquid, add active yeast, ( regular baking yeast) put a ballon (or condom) over the beck of the bottle, tape it or rubber band it on, wait a couple weeks, the balloon will expand then shrink, when it shrinks it’s done. Filter it, drink it. If you chill it and let it age awhile it does get better but you can drink it right then.
Here’s how to make a nasty alcoholic drink called water Mead, put a gallon of water, 5 cups of sugar, and a packet of yeast in a crock pot turn it on high. In no time at all you will have a gross concoction that when my wife’s cousin did this after I told him about it he got drunk and accidentally burned down his apt building. It sux because he killed his pet alligator odie. But it’s easy to make alcohol. Jesus turned water into wine... easy... put bread in sugar water in the hot desert sun... it ferments into alcohol...
it’s so easy to make wine I had a hollow ziplock bag of blackberries I took to work and left in my car In the summer time and 8 hours later my car smelled like I spilled a bottle of alcohol in there. They fermented right in the. Ah all by themselves, no yeast added. The natural sugars in them and yeasts on them fermented them into wine.... nope, not hard at all to make wine. Once you make the wine you can distill it and get cognac
Yeasts exist naturally on the fruits and grains. Adding yeast packets speeds things up, but it is entirely possible to make wine, beer, bread without adding any yeast.
Good info but, rest in peace Odie.
I would like to see u have a go at all of the above in a video and post it.
That was probably the wildest fucking thing I’ve ever read, RIP Odie
This is a goldmine of information
Until I watched this video I thought making wine would be hard but its actually pretty simple. Thanks for video guys.
It really is easy and there’s not a strict schedule you have to stick to. Fun and delicious!
0:44 ...absolutely correct. The freezing process breaks down that fruit really well. When un-freezing it, you'll have lovely soft fruit and more juice than you know what to do with.
Wow! My neighbors were impressed when we made jail house pruno! We just covered the milk jugs we used with scraps of clean cloth to keep out the fruit flies. U guys are FANCY!
Thank you for actually showing the all the steps. So many post they don't show everything you need to know. But yours is the best. Thank you very much
Best recipe! Best self taught wine making video on TH-cam. So detailed and very patient. You and your wife look extremely happy. Thank you for this!! Do you mind listing where you got your supplies from?
Mia Davis thanks! We get our supplies from Brewtensils in Dayton Ohio. It’s a local shop to us.
@@HappyWifeAcres Their website is horrible!!
@@EfffGeeee Agree. Last time I was in there, I told them that and they said the owner was actually paying for some web design services. It’s a lot better now but still could use some work. It’s much better in person!
@@HappyWifeAcres sit sit
I watched your video, bought a fermenting bucket an then 10 more, a year and a half later ive made 400+ bottles 20+ flavours. Thanks
You just made our day. Thank you and so happy you have a lot of delicious wine to drink. Cheers!
My father used to make wine with choke cherries, but we had to wait till the day of the first fall frost to pick them. When you said that about frozen fruit now I know why. :)
How do you know for much water to add to the must?
Im makeing strawberry lemon wine for the first time and one thing i noted was that you said to put only 1 campden tablet in but thats one tablet per US gallon, i made 3 gallons so i needed to put in 3 so in your video I think you should’ve noted how much liquid you had. But overall I really loved your video and you guys were the video i watched to help me start this one im makeing now and you guys showed me how easy it is and I appreciate your video 😊
Chokecherries are in season. So i'll be making wine. Thank you for your ihformative presintation. Very nice to see a couple doing and enjoying a hobby together.
You should make a video of your project! Curious how that turns out.
How exiting..! We will try to do this....thank you for the video...
8:38 Wow! Those chickens are gonna have some party!
10:26 Whatever liquid is left (including the sediments within the glass containers) transfer those to a wide-mouthed jar and let it stay undisturbed for 2-3 days. Use a big syringe (with long needle) and suck the remaining wine without disturbing the sediments.
I'm late to the party but loved this video. Just starting to make wine.
thank you guys for your detailed process making of cherry wine.
Thanks so much posting this! Your video has taken the mystery out of wine making and broken down the process into clear steps all the way till the end.
I have never made wine before but I will now. We have sme wild berries here in East Texas called Mayhaws. They make most awesome jelly and I assume that it will make awesome wine as well. Thank you so much for making your video and taking the time to share the process.
I will for sure watch this video a couple times over before i actually start. Thank you for being so thorough. Even showing us your notes. I love making stuff from scratch and wine is no exception. Thank you, guys!
Here in 2020 of April. Home Quarantine and making wine 🍷
What a great way to make something valuable while being locked inside! Good luck!!
Same
Great video on how to do. I have a simple BUT SERIOUS question. Anyone have information or first hand experience PLEASE comment. My question: When sweeting the wine can you use pure 100% pure honey instead of simple syrup? I'm pretty sure I know the answer BUT I would love to know from someone who has actually did trade out simple syrup for honey. THANK YOU IN ADVANCE....
Me too! 😊
@@doylejordan956 honey doesn't make wine. It makes mead. Honey makes the mead have a hot taste and usually takes 6 months to years to mellow out. If you have time use honey. If you want to drink it soon use syrup or sugar. Good luck
this is my very first attempt at making wine. i bought everything i need and it should be here friday. i am going to start my process then, I hope i have success..
Best wishes on the wine! Follow the recipe, be patient and keep everything clean and you'll be ok. You can go ahead and make your simple syrup now and put it in the refrigerator. That way it'll be ready when you need it and you won't be waiting for it to cool down.
great brew guys enjoy
Thank you I really enjoyed watching your video. The color was beautiful.
Hi i am from Brazil, nice video and your english is very understanding...thank you!
What a wholesome video Ive stumbled upon. 10/10 would drink definitely try your wine. Cheers !
Very thorough. Had to laugh when you said you feed the cherries to the chickens. I 'd love to see the antics of a drunken rooster roaming your chicken coop.
I'm making white peach wine and I'm in the primary fermentation rn. When I stirred up my mix it foamed up so much that it overflowed lol. Really excited for the final product
That's a good fermentation! Be careful not to fill the bucket too much or the carbon dioxide will push up the fruit cap to the top, and juice will get pushed out of the bubbler and run all over the floor. I speak from experience!
Kinfolk farm of Georgia recommended your channel. Good to find you!
Thanks for visiting and watching!
I've got a presentation on the production of fruit wine today and I'm using this to prepare. It's been very helpful. Thank you.
Thanks you for putting this up. You guys do a good job of explaining with out rambling on & on. Great video.
Thanks for the comment. We try to keep our videos short and informative. We’ve all watched too many videos while yelling “get to the point!” Lol
You helped me so much last year but I had already started the process before finding your video. This year I'm using your video from the start!
Thank you .Nice to meet you .😘
Very cool. I thought i would need lots of space but watching u do this in your kitchen makes me see I cal do this in my NYC kitchen too!! With a limited amt of supplies to make small quantities! Thanx!
Yes, it doesn’t take much room. When we’re not transferring or bottling, the bucket stays in the corner. When transferring, it’s always good to have a friend help!
@@HappyWifeAcres thank u...i have friends in TX that make lots of fruit wine so i can get some of their tasty wine when i see them once a year...i remember my grandpa's wine from the early 70s...very italian...huge barrel in the basement lol. Italian stereotype lol!! That homemade flavor is something i miss. Thanks again!
Thank you for the wonderful cherry wine recipe 🙏🏻🍷
Hope you are enjoying some. Cherry is my favorite. After the first year making cherry, our cherry tree was blown down in a spring tornado. We've since planted a new tree and last year got ONE cherry (we split it!). We hope to get more each year and one day make some more cherry wine.
one of the best videos I have seen on my beginning journey into this. I garden a lot and have fresh fruit most of the year here in S.W. FL. Thanks for putting this out there!
Looks good but there might be a few things that could improve it even more.
1. The very first thing you should do is dissolve some bentonite clay in some warm water in the primary fermenter. This will help make the wine crystal clear by flocculating the yeast when it reaches the end of its life.
2. Use a mesh bag for the fruit and turn it twice a day. This increases contact with the skins and helps impart even more tannins and color. Not to mention makes it easier to rack after primary fermentation by simply removing all of the fruit by simply grabbing the bag, which you can then give a light press with by squeezing and twisting.
3. At or near the end of primary fermentation, innoculate with a MLF bacteria. This converts malic acid into lactic acid and will result in a smoother and better tasting wine. It could take up to 3 months to finish this secondary fermentation, but is worth it and aging is more effective when the wine is in bulk anyhow, rather than bottle aging.
Salute
P.S. Your hydrometer should have a potential alcohol scale as well so looking up tables should not be necessary. Simply record the potential at the beginning and end then do the difference.
Simple...easy and quintessentially super!
Beautiful wine! So clear.
Thankyou guys, u even made a breakdown cost of everything.
I like to make it and drink it all in one setting
Hey thanks folks. Looks like fun. My wife loves anything cherry, so she'll be excited to get a batch going. Sub'd and thumbed.
Thank u Andrea and John.. Love from India
thanks a lot for your video,i shall try some time.
I was learning to make Mead and I'm not sure how I ended up here but I really enjoyed the video
chad noles ima mead maker. Also a beekeeper.
I'm thinking of try the kilted Brewers recipe for my first one will probably switch the baker's yeast for some type of brewing but it seems pretty straight forward
We made mead once. I guess it's an acquired taste. I wasn't a fan. What I recall is that the yeast had a tough time with the complex sugars in the honey. So make sure you get an aggressive yeast, like a champagne yeast or something for very dry wine. And don't skimp on the yeast nutrient. Then the yeast will be active enough to tear through the honey.
I’m a complete beginner and found your video very helpful. Thanks. Can’t wait to try this method.
You guys make it look easy! Beautiful color!!
That is a nice looking wine
Thank you so much! Doing this this week .
Nice Video!!! Useful one!!
Great job, I can wait that long for any reason. I will be glad to buy ready made🙌🙌🙌
Awesome.......I enjoyed this video........
Glad you enjoyed it!
@@HappyWifeAcres Is it possible to make apple wine? I have apple orchards...
Yes! We've made apple wine from fresh apples as well as frozen concentrated apple juice.
@@HappyWifeAcres Thank you for reply....🙏
I love this! I something make wine myself. I will try your way. Thanks guys
Hi! I've made very little wine in the past (3 gal) and it was way to dry. I want to thank you two for the very sweet and simple video, I really enjoyed it. If you'er ever in Kentucky look me up and I'll treat you to some good Kentucky bourbon.
@deucedeuce22oz From what I understand it's where all the sugars have become alcohol and CO2 and leaves it bitter and tart but I didn't know you could sweeten it to taste after the wine stops fermenting and the yeast is killed off as they explained in the video.
I've been making mostly apple wine but I have found cherry is also good. Though my styles is a bit different I use fruit juices and ground up frozen fruits.
We've used juice and frozen fruit with great results!
Hello happy wife couple! I just want to thank you for making this video & part two to this video, it’s honestly the best wine making videos I’ve seen on TH-cam for making wine at home. What I especially love is how alcohol forward you like your wines🥳🥳🤩
Thank you so much and glad you enjoy the videos! We will release a new video soon where we compare inexpensive commercial fruit wines. They aren’t strong, but they are delicious. Wine doesn’t have to be expensive to be good!
I'm in India and didn't get any equipment such as the hydrometer and bubbler. Today, trying to make wine for the first time, I just put in 3 kilos of black grapes, approx. 1 kilo sugar, 9 litres of water, and baker's yeast. In 2 hours, the lid of the plastic can flew off, spraying some of the floating grape pulp all over the room. 😂 Now, I've left the lid loosely screwed on and it's been stable for the past few hours.
So, I decided to watch a few videos on wine making. Your video AND a few of the comments have enlightened me quite a bit.
Sorry for the mess, but it's a little funny. The yeast will make a LOT of gas, which will make the fruit rise. I've had this happen, so you're not alone. Since most people use a specialized wine yeast, I'm curious what you think about the taste after you bottle it. Please let me know! Also, you can make a bubbler yourself; there are a lot of videos on how to do it. Good luck and thanks for watching!
@@HappyWifeAcres Thank you for replying. The explosion was funny to me too but NOT to the missus. Ha ha ha!
After 3 days of fermentation, I added one kilogram of sugar dissolved in a litre of water (boiled together and cooled). After another two days, I and a couple of cousins have tasted the wine and it was great! There wasn't any off-putting smell. The sugars had almost been consumed by the yeast and the wine had a slightly dry taste. Today, there is very little production of gas and the wine is clear with the sediment at the bottom. I'm thinking of bottling it tomorrow.
Such a cool video, wonder how on earth has the algorithm not sent it my way earlier, since I came across so many others with way fewer subscribers and views...and I'm brewing something all the time so I do watch quite a few of these videos to learn and pick up anything I can along the way! I don't get TH-cam.
Anyhow, your cherry wine looks so beautiful and I bet it was delicious!!
I have one already 4 - 4 and a half months old, made with darker cherries, a mix of sweet and tart ones, so it's not this nice, however it is perfectly clear regardless and it looks like a big bold, dark grape wine basically.
Currently, I am making just over 10 liters ~ 11L of cherry mead for the end of the year, just started it yesterday! That's approximately the equivalent of 3 US gallons.
I used all of the cherries I had left frozen from this summer, which was a fair amount...about 5 kilos, or 11lbs. I added another kilogram or just over 2lbs of red and black currants I had left as well. Should be good!
Again, love the channel and just subscribed to you guys!! 🥂👍
Thanks for sharing this, I love videos that are made uncomplicated for us simple folk 😁
Lovely color.Nice couple.Thanks
Looks delicious...thanks for sharing..
I just ordered everything and I'm going to dive right in when everything gets here. I made about 5 gallons of Beer once, Strawberry Blonde, and it turned out pretty good so, I'm excited to start testing the waters making wine.
Ok pick ok
Me jjj
Can you please give me a recipe for the beer many thanks
I dont mean to be so off topic but does anyone know a method to get back into an instagram account?
I stupidly forgot the password. I would love any tricks you can offer me!
@Colt Corbin instablaster :)
adding campden (potassium or sodium metabisulfite)during the bottling helps prevent any wild yeast from growing that the open air wine may have picked up prior to bottling but this only works for 24 hrs i believe yet once the wine is in bottles it should be ok,,what they use to stop the yeast from activating again is potassium sorbate ,it sterilizes any yeast permanently
your comment is very useful,thanks for your suggestion
@@TheTayzawin welcome
Yes you are right at the end add the potassium sorbate to kill the yeast he added another Camden tablet which is wrong.
13.6%, that must taste wonderful once it’s complete.
Thank you so so much! This has been the most helpful video !
Excellent stuff can't wait to have a go at something like this. Hoping to gather some more blackberries and make wine with them instead of cherries. Thanks for the video 🙏
nice. hello from Guatemala
Thanks for the tutorial😁.
i'm trying wine making for the first time today. I went with strawberry wine in practice for the upcoming scuppernong harvest in August or September. Great video.
Good luck! Just remember to keep everything sanitized every time you take an action. We started a cranberry-raspberry batch today. We’ll make another day by day video as that progresses.
After 6 month u got it ?
Yes! th-cam.com/video/qJLQCS6ryDA/w-d-xo.html
@ sounds like grandma had it going on! The wine mix can be sweetened with about anything. Sugar is the cheapest. The key is that you want enough sweetness to feed the yeast. Check with a hydrometer to get a minimum reading of 1.010. Adding a blueberry reduction would really amp up the taste for sure! Good luck and thanks for watching!!
@@HappyWifeAcres I think she was talking about back sweetening after all the yeast is gone. Thanks for your videos.
Okay, I started a batch of cherry wine with this process. I'm going to follow your process as closely as possible...except for feeding the leftover cherries to the chickens. Can't have chickens here.
It came out awesome. Best I've ever made. Turns out I was making just a few minor mistakes with my early attempts. My fermenting times were different but I followed this process and the end product was fantastic. Highly recommend starting with this video if you're new to home wine making.
Thanks for this excellent video. Its also nice to see you work together
Great video. Love the step by step process. Thanks for what you do.
If you put your fruit in a fermentation bag you don't have to strain the juice from the cherries.
Awesome video. Looking to make some myself and this was super helpful!
Cool video! I've never seen wine at the store under 10%. Most every wine I've ever seen is around 11-13% on average and I've bought and drank lots of wine in many varietals. Now beer would be closer to the 6% you were talking about. On average most beer is 4.5% and wine on average is 11.6%. I'm like you and prefer something around the 13% range or higher.
We recently did a wine tasting video called Cheap Aldi Sweet Wine Tasting. (th-cam.com/video/aSkdQs_jGnE/w-d-xo.html) Nothing was over $7. A couple were 7-8%, and the top ABV was 10.5%. They were all tasty, but not very potent! Thanks for watching!
Lambrusco is the only wine with low alcohol content, about 5 percent. You are right, all others are between 11 and 13 percent alcohol.
Yall are so cute. I recieved my wine kit today . 😁
Let us know how your first batch works out. We have 3 batches going now. A mixed berry, peach, and for the first time, banana! We shall see...
@@HappyWifeAcres I most certainly will. I have been stocking up on fruit from the Dollar Tree. My next batch will be Mango and strawberry. My current one is Raspberry. I did not even know I had a Raspberry bush. But, I am using yalls videos as a reference point.
@@HappyWifeAcres Do you all use Potassium Sorbate or just the Campden tab?
Awesome video! Very informative and makes it easy for a beginner to understand. Thanks for sharing.
Thanks for the video
Good knowledge for Wine made.Cherry wine I like it's your making stayle
Thank you for such an informative video , one of the best I have viewed...I am inspired to make my own wine now because of you two.... I found you yesterday and subscribed...
Thank you so much for the kind words. Don’t hesitate to ask if you have questions. Good luck making some delicious wine and thank you for subscribing!
Thank you for sharing! 😍
Love your video.. very entertaining and useful info!
Great video, think I'm going to try.
Thank you for your video, I see a happy family too, well done.
I love that intro picture 😂 great video
Regular Black Girl we are homesteaders that raise chickens, ducks, rabbits, guineas, berries, apples, grapes, and produce. Wine keeps us sane! The sunflowers in the background of the picture are beautiful, but became food for the chickens. We have a lot of happy animals!
@@HappyWifeAcres it was the LABEL for the chicken that cracked me up! Love it & love you guys 💙💙💙
Very good Sir ji
I've been looking for a great fruit wine tutorial since I just bought a house with a huge fig tree, figured I'd make some fig wine once they bloom in May. Can't wait to try it out!
Thanks for watching! Let us know how the fig wine turns out. The only fruit wine we didn't care for was watermelon. It tasted very woody. But every other wine turned out great. Pineapple is wonderful! Make it now so you can enjoy on a warm day this summer.
I don't know where you two are from cos I'm English and can't detect others regional accents but I love the way you both speak your accent sounds so sweet and friendly bless you both great video too.
We live near Dayton, Ohio in the USA. Thanks for watching!
Waiting for my kit to come. Probably going to start my first batch this weekend.
Any idea how your kit turn out? I make mead banana/avocado and it always turns out delicious
Stunning Colour
Wow that look easy to make
Thanks for this! Really instructive. I've been making beer, but I actually prefer to drink wine, so going to try this.
There are so many ways to make it. So many variations. I'm watching a few of these videos to find the best way that suits me, and the kit I actually have.
Well made video. Plain, easy to follow instructions with video demo.
Thank you so much for listing all the equipment ect... I was just about to go look around the internet and try to make a list of stuff I needed, but I can just pull out my phone and look at your video description while I’m at the store. Thanks, very helpful, great video
Surfing the wine making tutorials and this has been the most accessible one yet. Great signposting to all the ingredients. Cant wait to try it out. I have a 30 litre fermenter, can I use it for lower quantity wines
sonoftakeshi san Yes, you can use a larger fermenter. Just keep everything clean. Good luck and let us know how it turns out!
Hi again, I have 9 litres of bramble strawbs and blueberries. Started fermenting 4 weeks ago average room temp 16°C to 18°C now ready to rack off and stabilize. I think it will need back sweetened, definately following your lead for that. Thanks for all your advice and encouragement.
@@sonoftakeshisan5929 If everything fermented properly, you'll have a very dry wine (no sweetness). First, get your final hydrometer reading so you know how much alcohol by volume is there. Then after it's stabilized, you can add simple syrup to sweeten to taste. There's no recipe here. Just add a little, taste, and add more.
Thanks for making this you guys
Great technique. 2 suggestions, One - to kill bacteria at initial stage, use 1 tablet per gal. Two - when bottling, push the tube all the way to the bottom of the bottle and fill from the bottom up as to minimize o2 uptake in the wine. It's good to degas but be careful adding o2 at bottling time.
Thank you. Yes, things we have learned since making the video. Despite our mistakes, we've only ever had one bad batch of wine - watermelon. Tasted like wood. Apparently it's hard to make since it rots before it ferments. Thankfully most other fruit wines are forgiving.