I just got into winemaking and your channel has been a great resource! Im not sure if you'll see this but I wanted to thank you for your help. Subscribed!
You're welcome. I made my 1st. batch of wine only 7 months ago. It was 2 qt. of Welch's grape juice wine that was consumed 3 weeks after I started. After that I decided that the best way to show wine making was the do it in a way that was simple, and basic, and WAY BETTER than my first efforts.
Great video bud glad I subscribed. One sugestion. Get a brown paper bag and place over the fermenter. Upside down. Cut to fit. Will keep it nice n dark and out of sight if you leave it there.
How do you back sweeten and bottle this? I just made it tonight. I saw in video 2 you said you used a expensive back sweetener but how much did you use? How long until bottling after secondary fermentation?
When you sweeten with sugar do you pasteurize the wine to kill off yeast to prevent refermentation ? I just watched both the sweet and pastureizing video. Does it change taste to pasteurize should you do this for all wines or just add Campton tablet?
Very nice video. Question for you though. Could I leave it longer than 5-6 days in primary before moving and what temperature did you regulate it in primary? Thanks so much
Yes, you can leave your fruit in longer than 5 days. As far as regulating temperatures, this is not a technical winemaking channel. Here winemaking is kept at a simplistic level (more like a stepping-stone to more advance techniques). However, the wine yeast used (Red Star Premier Blanc) has a temperature range of between 60 F - 86 F.
If you’re still available for questions, what if I want to use just a 2# bag of frozen fruit, what would you recommend as a recipe? I realize it would be a half gallon but it’s just only me that will be drinking it and my funds are limited. Thank you !
Thanks for the video. Two questions please, How long did it sit in primary fermenter stage? What was the S.G reading before racking Into secondary fermenter??? Thanks a lot for your time
Thank you for watching. On average I will rack into secondary after 5-6 days. Although I will take a gravity reading going into secondary this is just to let me know that I don't have a stuck fermentation at that point. I only label the carboys after each subsequent racking with gravity readings just to let me know when I've hit 0.994 at which point I can begin the process of step-back sweetening.
Your fermenter doesn't have an airlock? Also, considering the fruits are taking a lot of space in the fermenter, you don't want to add the rest of the water? Cherry wine sounds delicious... definitely have to try that!
Acid blend is not something a first time novice winemaker will find at the local grocery store. I use substitutes for acid blend, tea for tannin, conden tablets, and to a far lesser degree raisins as a yeast nutrient (even though they only provide a tiny bit of nutrients). In all cases I not yet had any problems with fermentation, or taste.
My videos stop there, and are usually followed by a 12-month tasting video (this one has a 6-month tasting). The end of the videos will usually contain both the following on video as well as a generic playlist for subsequent wine making processes.
I watched the 6 months and you mentioned back sweetening the wine. Is this in a different video? At what point did you bottle this wine and rack it? I assume after fermentation stops?
Trish, I do not replicate the subsequent steps for each and every video, when one video (racking for instance) is applicable for many videos. Just because the wine is different, the process is not. This channel does not perform winemaking steps on a set schedule. When things look good to you, it time for the next step. If you are looking for a technical step-by-step winemaking channel, That's not done here beyond the initial steps.
I've thought about making cherry wine. My aunts friends gifted her some she made from the Holliday's. I was highly impressed. I have an idea idk if it would work. But instead of a lid. I want to use a big balloon. Would that work? It would kind of pressurize it
It does, that red button near the cap, although I generally will remove it and put in the air lock that also comes with it just to see if fermentation has started.
ABV was 16.95% when I bottled it. I now have learned to have the patience to let the wines ferment (either through bulk aging or bottle aging) for at least a year. For this batch, it was clear enough to back sweeten and bottle after about 4 months.
screwing the cap tight will not make the bottle explode? I want to make sorrel wine and leave it in the bottle for 21 day before straining it. may be you can make some sorrel wine so I can copy. lol
I am in the middle of making the same thing... Frozen dark cherries and sugar...(and citric acid) Simple cherry wine. Was going to make 1 gallon... Totally forgot about the volume of the cherries. Ended up with 2 gallons. One gallon with more sugar and the other with more cherries... Somehow. (Dont drink and brew...brew and drink...lesson learned) Anyway, after 3 weeks i racked both off halfway into new vessels then swapped them round and racked of the other half of both into opposite vessels making both a mixture. Now i am about a week away from finding out if this fixed the problem when i am due to take a hydrometer reading and do some ridiculously over complicated math. Fingers crossed i have 9 litres of wine and not 9 litres of foul tasting cherry water.
Nope, you're gonna have to pit those cherries. The seeds can possibly give off a bitter flavor during fermentation. It's a lot of work to pit cherries .
@@LilMsMalevolent I read somewhere that you can freeze the fresh, unpitted cherries to extract the juice. When they thaw, you've released the juice. I haven't done this, but I plan to try it.
Headspace is not a necessary consideration during primary where the additional oxygen is beneficial to the yeast. Only in secondary is the level of headspace important. Might I suggest my video on primary vs secondary: th-cam.com/video/7YniweAGIgk/w-d-xo.html
Please note: On this older video comments will be acknowledged, but questions by non-members are no longer answered. Consider becoming a supporting member of DIY Fermentation by joining: th-cam.com/channels/yogN69ayejYnRaQC3eZsxg.htmljoin Sorry, this channel does not offer individual winemaking advice. Amazon & Canva affiliate product information. As an Amazon Associate & BrewDemon & Canva Affiliate I earn from qualifying purchases. My current winemaking setup: BrewDemon Fermenter: www.avantlink.com/click.php?tt=cl&merchant_id=f34b031c-e43a-43a4-973d-24d17c9a727a&website_id=ebe44688-8c34-46de-b945-9406903c8ad6&url=http%3A%2F%2FBrewDemon.com Red Star Premier Blanc Wine Yeast: amzn.to/3yskhUK Wine Yeast Sampler: amzn.to/3F8gNtf Hydrometer: amzn.to/3l2XbMS Airlocks: amzn.to/36bpGlg Wine Corks & Caps: amzn.to/3vgBA9w Wine Bottle Corker: amzn.to/3zO4fVa Stoppers: amzn.to/3673Tv1 Racking Cane: amzn.to/34YyP19 Wine/Beer DeGasser: amzn.to/3ODVTXi StarSan: amzn.to/356Tnot
sorry to be offtopic but does anybody know a method to get back into an instagram account?? I was stupid forgot my account password. I would appreciate any tricks you can give me!
@Dean Valentino thanks for your reply. I got to the site thru google and I'm waiting for the hacking stuff now. Seems to take a while so I will reply here later with my results.
I love your recipes. Also, your instructions are very easy to follow. Thanks for the videos. 👍
Your welcome. Thank you for watching.
Charles this video changed my life. Thank you so much for your genius
I just got into winemaking and your channel has been a great resource! Im not sure if you'll see this but I wanted to thank you for your help. Subscribed!
Thank you for watching.
Doing this receipe tomorrow.... can't wait ;) Looks delicious!
I'm curious to see of the dark charry mead will be just as good.
Thank you for your videos. I'm new to wine making. Your videos help.
You're welcome. I made my 1st. batch of wine only 7 months ago. It was 2 qt. of Welch's grape juice wine that was consumed 3 weeks after I started. After that I decided that the best way to show wine making was the do it in a way that was simple, and basic, and WAY BETTER than my first efforts.
@@DIYFermentation the first wine I made a few months ago was. 1 gallon of blueberry. I'm working on 5 gallons of strawberry wine right now.
Great video bud glad I subscribed. One sugestion. Get a brown paper bag and place over the fermenter. Upside down. Cut to fit. Will keep it nice n dark and out of sight if you leave it there.
Thanks for the sub!
thank you for this video!!! i want to do this soon i’ve never tried cherry wine!!!
Thank you for watching.
Sharp man!
i never consider frozen store bought fruit and berries for my wines but i have non right now so im considering it today ;)
Works just at well.
How do you back sweeten and bottle this? I just made it tonight. I saw in video 2 you said you used a expensive back sweetener but how much did you use? How long until bottling after secondary fermentation?
I suggest the following playlist: th-cam.com/play/PLbtJa2CkkSCQ9KtwQyEfAhqchJAZlP_Yk.html
These days I just use sugar to taste.
When you sweeten with sugar do you pasteurize the wine to kill off yeast to prevent refermentation ? I just watched both the sweet and pastureizing video. Does it change taste to pasteurize should you do this for all wines or just add Campton tablet?
This channel no longer used sulfites. Which is more important taste, or safety. If you want a less natural solution, then use Campton tablets.
Nice recipe
Thank you for watching.
I cannot for the life of me find straining bags as nice and thin as yours! Where can I find something similar?
Lowe's or Home Depot - Paint Straining Bags
@@DIYFermentation thank you!!! Life saver 🙌
I would think boiling the cherries would relese pectin, making the wine very cloudy. No pectic enzyme???
Very nice video. Question for you though. Could I leave it longer than 5-6 days in primary before moving and what temperature did you regulate it in primary? Thanks so much
Yes, you can leave your fruit in longer than 5 days. As far as regulating temperatures, this is not a technical winemaking channel. Here winemaking is kept at a simplistic level (more like a stepping-stone to more advance techniques). However, the wine yeast used (Red Star Premier Blanc) has a temperature range of between 60 F - 86 F.
@@DIYFermentation thank you Charles! Love these videos as I'm just starting the process
Love this channel! Keep up the awesome work good sir.
Thank you. Glad you enjoy it!
If you’re still available for questions, what if I want to use just a 2# bag of frozen fruit, what would you recommend as a recipe? I realize it would be a half gallon but it’s just only me that will be drinking it and my funds are limited. Thank you !
What volume f lemon juice would you use of real lemon juice
I have no clue!
Thanks for the video. Two questions please, How long did it sit in primary fermenter stage? What was the S.G reading before racking Into secondary fermenter??? Thanks a lot for your time
Thank you for watching. On average I will rack into secondary after 5-6 days. Although I will take a gravity reading going into secondary this is just to let me know that I don't have a stuck fermentation at that point. I only label the carboys after each subsequent racking with gravity readings just to let me know when I've hit 0.994 at which point I can begin the process of step-back sweetening.
Your fermenter doesn't have an airlock? Also, considering the fruits are taking a lot of space in the fermenter, you don't want to add the rest of the water? Cherry wine sounds delicious... definitely have to try that!
It has two airlocks. A builtin airlock that can replaced with a supplied small bung and standard airlock.
Nice video, I'll give this one a try. Why do you use lemon juice instead of a prepared acid like an acid blend?
Acid blend is not something a first time novice winemaker will find at the local grocery store. I use substitutes for acid blend, tea for tannin, conden tablets, and to a far lesser degree raisins as a yeast nutrient (even though they only provide a tiny bit of nutrients). In all cases I not yet had any problems with fermentation, or taste.
Is there a part 2 to this recipe? You left the end of video leaving the fermentation…did you rack it after so long
My videos stop there, and are usually followed by a 12-month tasting video (this one has a 6-month tasting). The end of the videos will usually contain both the following on video as well as a generic playlist for subsequent wine making processes.
Ok! Thanks
I watched the 6 months and you mentioned back sweetening the wine. Is this in a different video? At what point did you bottle this wine and rack it? I assume after fermentation stops?
Trish, I do not replicate the subsequent steps for each and every video, when one video (racking for instance) is applicable for many videos. Just because the wine is different, the process is not. This channel does not perform winemaking steps on a set schedule. When things look good to you, it time for the next step. If you are looking for a technical step-by-step winemaking channel, That's not done here beyond the initial steps.
Ok! Thanks :) I like your videos because they are much simpler then other videos/ recipes!!
Love the videos
Thank you, glad that you enjoy them.
I've thought about making cherry wine. My aunts friends gifted her some she made from the Holliday's. I was highly impressed. I have an idea idk if it would work. But instead of a lid. I want to use a big balloon. Would that work? It would kind of pressurize it
To answer your question, I don't know, I've never tried using a balloon on this channel.
does that fermenter have a gas release chamber?
It does, that red button near the cap, although I generally will remove it and put in the air lock that also comes with it just to see if fermentation has started.
That was good! Thanks!
Glad you liked it!
What’s the alcohol % just wondering and how long do u let it ferment
ABV was 16.95% when I bottled it. I now have learned to have the patience to let the wines ferment (either through bulk aging or bottle aging) for at least a year. For this batch, it was clear enough to back sweeten and bottle after about 4 months.
@@DIYFermentation thank you I appreciate it
shouldnt the cherries be sterilized already?
No they are not.
screwing the cap tight will not make the bottle explode?
I want to make sorrel wine and leave it in the bottle for 21 day before straining it.
may be you can make some sorrel wine so I can copy. lol
Why not become a subscriber to this channel. Or better yet, a member and help support this channel.
Nice channel
Thank you sir.
This recipe didn’t take black tea?
Personal choice.
Have you ever made chocolate cherry wine
Nope, and no plans to.
I am in the middle of making the same thing...
Frozen dark cherries and sugar...(and citric acid) Simple cherry wine.
Was going to make 1 gallon... Totally forgot about the volume of the cherries.
Ended up with 2 gallons.
One gallon with more sugar and the other with more cherries... Somehow.
(Dont drink and brew...brew and drink...lesson learned)
Anyway, after 3 weeks i racked both off halfway into new vessels then swapped them round and racked of the other half of both into opposite vessels making both a mixture.
Now i am about a week away from finding out if this fixed the problem when i am due to take a hydrometer reading and do some ridiculously over complicated math.
Fingers crossed i have 9 litres of wine and not 9 litres of foul tasting cherry water.
Can I make this with unpitted cherries?
Nope, you're gonna have to pit those cherries. The seeds can possibly give off a bitter flavor during fermentation. It's a lot of work to pit cherries .
@@DIYFermentation I know that's why I was hoping to do it with unpitted ones. You don't get pitted cherries in India
@@LilMsMalevolent I read somewhere that you can freeze the fresh, unpitted cherries to extract the juice. When they thaw, you've released the juice. I haven't done this, but I plan to try it.
@@ljbarta yes I did just that. I froze them and then thawed them out with sugar so they'd release more juice and the pits popped right out 😊 thank you
I'm not sure why you didn't just cut the top of the bags of cherries
also, you need to ferment in a 1 gallon container for a 1 gallon batch. If you leave so much head room you will end up with a poor end product
Headspace is not a necessary consideration during primary where the additional oxygen is beneficial to the yeast. Only in secondary is the level of headspace important. Might I suggest my video on primary vs secondary: th-cam.com/video/7YniweAGIgk/w-d-xo.html
I did subscribe that's why I'm doing comments, I'm knew.
I just realized that not everyone has their subscriptions set to public. So, I didn't see the red subscriber icon, Sorry.
Please note: On this older video comments will be acknowledged, but questions by non-members are no longer answered.
Consider becoming a supporting member of DIY Fermentation by joining: th-cam.com/channels/yogN69ayejYnRaQC3eZsxg.htmljoin
Sorry, this channel does not offer individual winemaking advice.
Amazon & Canva affiliate product information.
As an Amazon Associate & BrewDemon & Canva Affiliate I earn from qualifying purchases.
My current winemaking setup:
BrewDemon Fermenter: www.avantlink.com/click.php?tt=cl&merchant_id=f34b031c-e43a-43a4-973d-24d17c9a727a&website_id=ebe44688-8c34-46de-b945-9406903c8ad6&url=http%3A%2F%2FBrewDemon.com
Red Star Premier Blanc Wine Yeast: amzn.to/3yskhUK
Wine Yeast Sampler: amzn.to/3F8gNtf
Hydrometer: amzn.to/3l2XbMS
Airlocks: amzn.to/36bpGlg
Wine Corks & Caps: amzn.to/3vgBA9w
Wine Bottle Corker: amzn.to/3zO4fVa
Stoppers: amzn.to/3673Tv1
Racking Cane: amzn.to/34YyP19
Wine/Beer DeGasser: amzn.to/3ODVTXi
StarSan: amzn.to/356Tnot
sorry to be offtopic but does anybody know a method to get back into an instagram account??
I was stupid forgot my account password. I would appreciate any tricks you can give me!
@Ronin Lennox Instablaster :)
@Dean Valentino thanks for your reply. I got to the site thru google and I'm waiting for the hacking stuff now.
Seems to take a while so I will reply here later with my results.
@Dean Valentino It worked and I actually got access to my account again. Im so happy:D
Thank you so much you really help me out !
@Ronin Lennox Happy to help xD
It was a rough 2 minutes watching you struggle to get the cherries out
The wine usually end up so good, it's worth the struggle.