SO glad to see that you got an auto-siphon! Well worth the small investment even if you never plan to make another batch. Also, your local brew store should have fine mesh bags that make straining out the pulp a LOT easier. Just line a clean bucket with the bag, pour your "mash" in, and then lift the bag. You can even hang the bag above your bucket and allow the weight of the pulp to press itself. Then all that's left is to rack into your primary fermenter (carboy) and you're golden. Actually, if you have a lid for your bucket that is drilled out for your bung and airlock, you don't even have to do that! Either way, Fenékig!
when you siphon you need to be below the start suction below the vessel you are siphoning from. and a more sanitary way to do it is by filling the tube with water and allowing it to fall into you new vessel. It will create the suction on it's own.
If I remember right Star San Breaks down to something beneficial to yeast. If you Fill the Tube with your sanitizer before racking and then place the tube in your carboy then release your thumb off of the end going into the empty carboy you can automatically start the siphon without sucking on the tube. Also you can spray off the Sanitizer in the tube and when the wine get to the end you can direct it into the carboy. Double check on the Sanitizer though. Wouldn't want you to get sick.
I loved your video. I am getting ready to start 5 Gal. of strawberry from a juice concentrate, Hoping this way I can get away from the solids in the fermenter. You have me excited to start mine tomorrow. Thank you for your video.
An easy way to start a simple siphon is to fill it with water, plug one side with a finger, plunge the other side in the wine and when you release your finger the siphon will start by itself
if you fill the tube with water then put it in your wine you will create a siphon. then all you have to do is put the other end in your new carboy. make sure the new container is still lower than the old one or this will not work. its much easier and how i siphon mine out. i also siphoned out my goldfish pond this way. very amazing effect.
Great video and beautiful ladies! You can save yourself some time and trouble by slicing the strawberries about a quarter inch thick, put them in a big stainless pot and bring it to a boil, turn the heat down and let it simmer for about 30 minutes. That will extract all the juice and flavor. Add the sugar and stir.Then strain the berry pieces out and let it cool then add the yeast and set aside to ferment. Works for me. You can distill it and make Hobbit brandy! Love your videos,keep em coming!
Just an FYI you can use those "bad" strawberries! Just clean them as you would any fruit. Then one day before you pitch yeast you drop a Camden Tablet (potassium or sodium metabisulfite) in the fermenter. Give it about 24 hours to off-gas before pitching yeast. But that will safely kill pretty much all bacteria and wild yeasts.
rebley003 in this video they allowed natural clearing so it was basically time. When using real fruit its hit or miss with clarity,mwhat i mean is it can occur in three to for months to upto a year to clear nicely. i suspect with the wine they made it will develope sediment. i know this from experience where i bottled whole fruit wine that was cleared but over time sediment form, but this is not really a bad things, since no chems were used it natural
Last time I make strawberry wine from strawberry juice but failed. I first extracted the juice then add sugar, water and wine yeast. Even after 1 month there is no fermentation at all. Do we need to ferment along with the fruit?
The curse of the siphon. Good times. You're right not to worry too much. By the time you've gone through the initial fermentation, you've got enough alcohol in there to kill off most casual bugs. When we first opened our brewpub, I filtered the beer, but in a weird monstrosity that required that I swirl diatomaceous earth with beer in the main chamber with my hand to charge the filter. This was a Schleuter filter and it had to be done RIGHT NOW. No time for a spoon. This was the only time I regretted big windows into the brewhouse. ;-) I'd always do a Quasimodo hunch over the darn thing. Didn't hide squat. But I always told folks, "watch this" and drank one. Hope you're doing well. Love your videos.
1. All fruit has wild yeast on it regardless of blemishes. 2. That yeast is gonna feed off that two pounds of sugar in that measuring cup strawberries contribute very little fermentable sugar. 3.strawberries contain sucrose and glucose as well as fructose. 4. Why named after dwarves? And call yourselves happy hobbits. They literally spent like one day in the shire!!!
Another fun one - thanks! The music used for the siphoning scene was perfect. - Question: Wouldn't it have been easier/better to just use a blender for those strawberries?
That was a informative post, here are some more tips for how to make wine… Use the correct equipment. Things like plastic buckets and bins come in different grades of plastic. You must use the food-grade plastic products not the cheaper buckets you might use to clean the floor! If plastic buckets and bins start getting scratched and grazed, replace them. The grazes will start harbouring microbes and eventually you’ll have a spoilt batch of wine. If stirring the must (the initial mix of fruit and water etc.) in a bin, scald the spoon with boiling water first to quickly sterilise it. Fill and top up airlocks with cooled, boiled water - not straight from the tap. Avoid metal spoons and sieves with fermenting wine - i.e. after the yeast has been added. Sometimes they can taint the wine. Avoid wooden spoons, which are hard to sterilise - plastic is far better. Reusing wine bottles is fine, ask friends to save them for you and check with local bars or restaurants who are often willing to give them to you. Wash out immediately as a clean bottle will be a lot easier to sterilise when you come to use them. Rack your wine to clear it before bottling. That is, using a syphon tube, suck up the wine from one demijohn into another leaving the sediment (called lees) behind. The tubes with a base and valve are cheap enough and a make this easier. Allow the wine to settle for a week and repeat if necessary before bottling Never judge your wine by the taste as you bottle it. Most often you will think it is a disaster. Some wines can take two years to mature. As a general rule, maybe try a bottle after six months. If it tastes harsh, leave the rest for at least another 5 or 6 months. Allow time. Time is the great wine maker and you should never be in a rush. We’ve made wine that was nnine months in the demijohn before bottling and drunk it 3 years later. The next year it was even better! (I discovered these and the reasons they work on Pavas Grape Plan website )
Just wanted to let you know that there is a strawberry festival. It occurs yearly in Buchanan WV. And if you speak to Sam let him know that there is a potatoe festival in Summerville WV ;)
Can you just use bakers yeast? By the way, I found this video by watching the Big Bang Theory. Sheldon's mom was visiting him and she said when she was younger she drank strawberry wine. Then it occurred to me I don't think I ever even saw a strawberry wine. I did a search for it and this popped up.
+moofushu You can get away with bakers yeast for small beers. Though you are going to get a massive amount of esters. However It will stall out with gravity exceeding 1.060 meaning its unsuitable for wine (wines range from 1.080 to 1.160). In summery your better off just ordering some packets of EC 1118 the stuff is dirt cheap, for more expensive yeast strains you can always use a starter to feed multiple batches.
moofushu bakers yeast will work. i have used bakers yeast when i lived in a dry community and thats all we could get. The main difference is that wine alcohol is made to ferment to a higher alcohol 12-15 percent, while bakers yeast may get you 10%. but i still make many batches with bread yeast.
+GreaseWorX Studio so true I'm not a wine drinker, but like a good glass with a nice dinner. and I know many wine enthusiasts and I really just want to make the wine for them
Just watch a lot of videos then gather what you need off of ebay looking for the best prices. Its really not that hard. This is how I started and have been in wine for myself and friends ever since lol... Its FUN :)
Great video and beautiful ladies! You can save yourself some time and trouble by slicing the strawberries about a quarter inch thick, put them in a big stainless pot and bring it to a boil, turn the heat down and let it simmer for about 30 minutes. That will extract all the juice and flavor. Add the sugar and stir.Then strain the berry pieces out and let it cool then add the yeast and set aside to ferment. Works for me. You can distill it and make Hobbit brandy! Love your videos,keep em coming!
Great video and beautiful ladies! You can save yourself some time and trouble by slicing the strawberries about a quarter inch thick, put them in a big stainless pot and bring it to a boil, turn the heat down and let it simmer for about 30 minutes. That will extract all the juice and flavor. Add the sugar and stir.Then strain the berry pieces out and let it cool then add the yeast and set aside to ferment. Works for me. You can distill it and make Hobbit brandy! Love your videos,keep em coming!
Great video and beautiful ladies! You can save yourself some time and trouble by slicing the strawberries about a quarter inch thick, put them in a big stainless pot and bring it to a boil, turn the heat down and let it simmer for about 30 minutes. That will extract all the juice and flavor. Add the sugar and stir.Then strain the berry pieces out and let it cool then add the yeast and set aside to ferment. Works for me. You can distill it and make Hobbit brandy! Love your videos,keep em coming!
Great video and beautiful ladies! You can save yourself some time and trouble by slicing the strawberries about a quarter inch thick, put them in a big stainless pot and bring it to a boil, turn the heat down and let it simmer for about 30 minutes. That will extract all the juice and flavor. Add the sugar and stir.Then strain the berry pieces out and let it cool then add the yeast and set aside to ferment. Works for me. You can distill it and make Hobbit brandy! Love your videos,keep em coming!
The full bottle needs to be higher than the empty one for the siphon to work well. The two bottles are too close in height, make the distance greater.
I love your brewing videos!
I've been making wine for some time, and I'd say you bottled the essence of it! The joy is evident! Cheers there...
Thank you so much! ❤
Never heard of the crock pot method! Just picked my grapes and going to try it! Thank you for something interesting!
Are you ever going to put out a Happy Hobbit cook book because I will buy it :)
Awesome thank you!
well when you are heating the fruit i would take it to 170 deg to convert the rest of the starch to sugar witch will yield a higher alcohol by vol.
there is a Strawberry fest..every year in Poteet Texas..they also make great strawberry ice cream
Very fun. Now I want to try some of your wines.
That looked like such hard work!
SO glad to see that you got an auto-siphon! Well worth the small investment even if you never plan to make another batch. Also, your local brew store should have fine mesh bags that make straining out the pulp a LOT easier. Just line a clean bucket with the bag, pour your "mash" in, and then lift the bag. You can even hang the bag above your bucket and allow the weight of the pulp to press itself. Then all that's left is to rack into your primary fermenter (carboy) and you're golden. Actually, if you have a lid for your bucket that is drilled out for your bung and airlock, you don't even have to do that! Either way, Fenékig!
You girls are just simply adorable!!!
Thank you for explaining the reasons why you do the steps as you do them.
when you siphon you need to be below the start suction below the vessel you are siphoning from. and a more sanitary way to do it is by filling the tube with water and allowing it to fall into you new vessel. It will create the suction on it's own.
If I remember right Star San Breaks down to something beneficial to yeast. If you Fill the Tube with your sanitizer before racking and then place the tube in your carboy then release your thumb off of the end going into the empty carboy you can automatically start the siphon without sucking on the tube. Also you can spray off the Sanitizer in the tube and when the wine get to the end you can direct it into the carboy. Double check on the Sanitizer though. Wouldn't want you to get sick.
I wonder if there is a way you can make some of the Elvish wine that Thranduil drinks.
I loved your video. I am getting ready to start 5 Gal. of strawberry from a juice concentrate, Hoping this way I can get away from the solids in the fermenter. You have me excited to start mine tomorrow. Thank you for your video.
So sweet ... I like wine making ...
An easy way to start a simple siphon is to fill it with water, plug one side with a finger, plunge the other side in the wine and when you release your finger the siphon will start by itself
how many times do you rack your wine? Also do you use anything to clarify it?
and one more question...do you use anything to stop the fermentation?
always cook the fruit first...kills the bad stuff. Love your videos.
Howling Fjord music! Wonderful!
strawberries are the best everything
Hi I love your videos!! And LOTR of course.
if you fill the tube with water then put it in your wine you will create a siphon. then all you have to do is put the other end in your new carboy. make sure the new container is still lower than the old one or this will not work. its much easier and how i siphon mine out. i also siphoned out my goldfish pond this way. very amazing effect.
Great video and beautiful ladies! You can save yourself some time and trouble by slicing the strawberries about a quarter inch thick, put them in a big stainless pot and bring it to a boil, turn the heat down and let it simmer for about 30 minutes. That will extract all the juice and flavor. Add the sugar and stir.Then strain the berry pieces out and let it cool then add the yeast and set aside to ferment. Works for me. You can distill it and make Hobbit brandy! Love your videos,keep em coming!
Hai Killie . Ur video is awesome with nice blend of music . And i hope Ur videos shall be really helpful for all viewers on this globe.
next time get a longer tube and suck until the fluid fills the whole tube.
there's a strawberry festival coming up in the spring in San Antonio Texas.
Just an FYI you can use those "bad" strawberries! Just clean them as you would any fruit. Then one day before you pitch yeast you drop a Camden Tablet (potassium or sodium metabisulfite) in the fermenter. Give it about 24 hours to off-gas before pitching yeast. But that will safely kill pretty much all bacteria and wild yeasts.
No alcohol kegs of juice and flowers and herbs and beans. Aged with out yeast.
I going to give it a go. Being home beer maker. one more thing for my mates to drink.
Did your wine end up clear just because of you racking the wine carefully? Or did you use some kind of clarifier?
pectin enzyme clarifies wine, found that out the hard way
rebley003 in this video they allowed natural clearing so it was basically time. When using real fruit its hit or miss with clarity,mwhat i mean is it can occur in three to for months to upto a year to clear nicely. i suspect with the wine they made it will develope sediment. i know this from experience where i bottled whole fruit wine that was cleared but over time sediment form, but this is not really a bad things, since no chems were used it natural
Last time I make strawberry wine from strawberry juice but failed. I first extracted the juice then add sugar, water and wine yeast. Even after 1 month there is no fermentation at all. Do we need to ferment along with the fruit?
The curse of the siphon. Good times. You're right not to worry too much. By the time you've gone through the initial fermentation, you've got enough alcohol in there to kill off most casual bugs. When we first opened our brewpub, I filtered the beer, but in a weird monstrosity that required that I swirl diatomaceous earth with beer in the main chamber with my hand to charge the filter. This was a Schleuter filter and it had to be done RIGHT NOW. No time for a spoon. This was the only time I regretted big windows into the brewhouse. ;-) I'd always do a Quasimodo hunch over the darn thing. Didn't hide squat. But I always told folks, "watch this" and drank one. Hope you're doing well. Love your videos.
Nice!
What’s the shelf life of the wine?
good girl ...that was a great call on ...why to use yeast nutrient...
great fun video, can I just ask one thing, get a tripod was starting to feel a bit sick to much camera motion
1. All fruit has wild yeast on it regardless of blemishes.
2. That yeast is gonna feed off that two pounds of sugar in that measuring cup strawberries contribute very little fermentable sugar.
3.strawberries contain sucrose and glucose as well as fructose.
4. Why named after dwarves? And call yourselves happy hobbits. They literally spent like one day in the shire!!!
Nice recipe, I will try my tomorrow. The staining seems messy, I am looking for a carboy with a tap. Thanks any way 🙏
Lol cucumber wine
Another fun one - thanks! The music used for the siphoning scene was perfect.
-
Question: Wouldn't it have been easier/better to just use a blender for those strawberries?
How long does the wine keep?
Could you blend up the berries instead of mashing?
That was a informative post, here are some more tips for how to make wine…
Use the correct equipment. Things like plastic buckets and bins come in different grades of plastic. You must use the food-grade plastic products not the cheaper buckets you might use to clean the floor!
If plastic buckets and bins start getting scratched and grazed, replace them. The grazes will start harbouring microbes and eventually you’ll have a spoilt batch of wine.
If stirring the must (the initial mix of fruit and water etc.) in a bin, scald the spoon with boiling water first to quickly sterilise it.
Fill and top up airlocks with cooled, boiled water - not straight from the tap.
Avoid metal spoons and sieves with fermenting wine - i.e. after the yeast has been added. Sometimes they can taint the wine. Avoid wooden spoons, which are hard to sterilise - plastic is far better.
Reusing wine bottles is fine, ask friends to save them for you and check with local bars or restaurants who are often willing to give them to you. Wash out immediately as a clean bottle will be a lot easier to sterilise when you come to use them.
Rack your wine to clear it before bottling. That is, using a syphon tube, suck up the wine from one demijohn into another leaving the sediment (called lees) behind. The tubes with a base and valve are cheap enough and a make this easier. Allow the wine to settle for a week and repeat if necessary before bottling
Never judge your wine by the taste as you bottle it. Most often you will think it is a disaster. Some wines can take two years to mature. As a general rule, maybe try a bottle after six months. If it tastes harsh, leave the rest for at least another 5 or 6 months.
Allow time. Time is the great wine maker and you should never be in a rush. We’ve made wine that was nnine months in the demijohn before bottling and drunk it 3 years later. The next year it was even better!
(I discovered these and the reasons they work on Pavas Grape Plan website )
Nice
Just wanted to let you know that there is a strawberry festival. It occurs yearly in Buchanan WV. And if you speak to Sam let him know that there is a potatoe festival in Summerville WV ;)
if u don't have an air tight seal and allow oxygen to get in during fermentation it won't be as good
it's because you have to start from the bottom of the liguid about an inch away from the sediment and u r supposed to rack it that way anyways
Oh, and make muffins with your pulp. Same with your spent grain.
As for the racking, that's exactly why I got an auto siphon.
I suggest you get Dwarven Engineers to help with the racking.
Can you just use bakers yeast? By the way, I found this video by watching the Big Bang Theory. Sheldon's mom was visiting him and she said when she was younger she drank strawberry wine. Then it occurred to me I don't think I ever even saw a strawberry wine. I did a search for it and this popped up.
+moofushu You can get away with bakers yeast for small beers. Though you are going to get a massive amount of esters. However It will stall out with gravity exceeding 1.060 meaning its unsuitable for wine (wines range from 1.080 to 1.160). In summery your better off just ordering some packets of EC 1118 the stuff is dirt cheap, for more expensive yeast strains you can always use a starter to feed multiple batches.
moofushu bakers yeast will work. i have used bakers yeast when i lived in a dry community and thats all we could get. The main difference is that wine alcohol is made to ferment to a higher alcohol 12-15 percent, while bakers yeast may get you 10%. but i still make many batches with bread yeast.
Haha, she said pink juice! ;) :)
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That's the biggest crock pot I've ever seen x
You managed to sieve it after a month
LOL!!!
Hate when that happens.
okay so are they trolling, acting or crazy? with the whole hobbit thing. saying how they can smell sam's house.
Why do I even like these girls 🤷?
you biuatiful
Too much work. I'll have to find a local hobbit, and trade them home grown shiitake mushrooms for their wine.
the wine will taste better if you make it while you are naked!
omg lower the bottle ur sucking on it and raising it too high lol
+1337Sauce no but im sure you have been on your knees a few times.
great thanks and now I have to try to make wine now. this is all your fault
+David garverick I make my own beer and love the hobby. Getting into Wine this year because of all the Wild grapes around here.
+GreaseWorX Studio I make beer and I really want to get into wine and/or mead but I would have to do a kit if I want a grape wine
I just keep buying more stuff. It's and addiction.
+GreaseWorX Studio so true I'm not a wine drinker, but like a good glass with a nice dinner. and I know many wine enthusiasts and I really just want to make the wine for them
Just watch a lot of videos then gather what you need off of ebay looking for the best prices. Its really not that hard. This is how I started and have been in wine for myself and friends ever since lol... Its FUN :)
You are very pretty, I love your long hair.
you gals are hot when you make wine ;-;
:)
this is painful to watch
Are you girls lesbians or am I totally misreading things
Great video and beautiful ladies! You can save yourself some time and trouble by slicing the strawberries about a quarter inch thick, put them in a big stainless pot and bring it to a boil, turn the heat down and let it simmer for about 30 minutes. That will extract all the juice and flavor. Add the sugar and stir.Then strain the berry pieces out and let it cool then add the yeast and set aside to ferment. Works for me. You can distill it and make Hobbit brandy! Love your videos,keep em coming!
Great video and beautiful ladies! You can save yourself some time and trouble by slicing the strawberries about a quarter inch thick, put them in a big stainless pot and bring it to a boil, turn the heat down and let it simmer for about 30 minutes. That will extract all the juice and flavor. Add the sugar and stir.Then strain the berry pieces out and let it cool then add the yeast and set aside to ferment. Works for me. You can distill it and make Hobbit brandy! Love your videos,keep em coming!
Great video and beautiful ladies! You can save yourself some time and trouble by slicing the strawberries about a quarter inch thick, put them in a big stainless pot and bring it to a boil, turn the heat down and let it simmer for about 30 minutes. That will extract all the juice and flavor. Add the sugar and stir.Then strain the berry pieces out and let it cool then add the yeast and set aside to ferment. Works for me. You can distill it and make Hobbit brandy! Love your videos,keep em coming!
Great video and beautiful ladies! You can save yourself some time and trouble by slicing the strawberries about a quarter inch thick, put them in a big stainless pot and bring it to a boil, turn the heat down and let it simmer for about 30 minutes. That will extract all the juice and flavor. Add the sugar and stir.Then strain the berry pieces out and let it cool then add the yeast and set aside to ferment. Works for me. You can distill it and make Hobbit brandy! Love your videos,keep em coming!