Can you add Bentonite to a wine that I made 2 years ago but was a rookie and hadn't found your Channel yet. Just has a lot of residue left over.. thank you!!
Amazing! Thank you for the reply!! It is still in a Carboy! I am going to try it. And thank you SO much for taking the time to share your knowledge on your channel. It has made ALL the difference in my hobby.
For those who didn't know, bentonite is not a clay-based compound/product... it is literal volcanic ash and is a pure clay mineral by itself. Bentonite is also the primary ingredient in Roman concrete. I've used bentonite similarly for purifying water. Add a couple tablespoons to a pitcher of water, let settle for several days, and drink the clear water. It loads the water with virtually every known mineral required for life and pulls toxins and impurities from the water. Not to mention the topical applications: good for burns, rashes, skin fungus, acne, cuts, even useful for stopping bleeding and keeping open wounds sealed (I apply dry powder bentonite to the wound, spritz with colloidal silver, dress the wound, and witness the miracle healing properties). Small open wounds seem to disappear within days.
Just a tip for mixing the bentonite, I do bentonite face masks and I learned this through trial and error. Start by putting the bentonite powder first and then add water in small amounts over a few increments and stir with a whisk in between until its incorporated. Basically just do what you did but backwards and don't add all the water at once. You won't have to deal with chunks or messy fingers and won't take you any longer. I'm extremely over tired I hope this makes sense lol 😆 Thanks for your videos!! I think I have a new hobby to start 😊
Great tip. I will try that in one of my next videos. I know some people use blenders too. That's what this channel is about. Passing great information to one another. 👍👍👍👍👍😁😁😁😁😁🍷🍷🍷🍷🍷🍷
When mixing bentonite, I use boiling water so that it sterilizes the final mixture. Add boiling water to blender and then bentonite and it gives you a perfectly stable slurry after a minute or two of blending.
Quick tip for you all, when re racking after fermentation I give the wine a blast of co2. Being heavier than air it creates a barrier from the air guarding against oxidation. EBay etc sell small bike tyre inflators which use a co2 cylinder. Does the job. Also when stirring bentonite I use a paddle that goes into a drill, stirs it up real good.
When mixing the bentonite, I boil the water and then add the bentonite slowly. Put a small amount of bentonite in and stir, stir, stir, add a little more, and stir, stir, stir. Keep doing this until all your bentonite is dissolved. By doing it this way it keeps the bentonite from clumping up and will take less time to mix than putting it all in at once. After the bentonite settles, I go around with sparkolloid and the end product is clear.
That is a great tip. I will be trying that. That's what this channel is all about sharing info and getting some great ideas. Thanks for sharing. 😁😁👍👍♥️♥️🍷🍷
I'm so glad I found your videos. This is my first time making wine. I bought a wine making kit but the recipe was vague and fortunately I found your recipe. Fingers crossed everything goes well.
I have my must in a 5.5 gallon fermenter. I added yeast . 8-16-this month. I was getting no action from the airlock. There was so much foam it was clogging the airlock. So I took out 4 cups of must. Airlock worked great for 1 day. Now no more action from airlock but must is working like crazy. Any thoughts or suggestions welcome.
Thank you for your videos. I have used them to help me start getting into the hobby. I have a Concord grape batch started along with a Cherry/Apple mix from the yard. I followed your directions because they are very easy to use.
Thank you so much. You are lucky to have your own fresh fruit for sure. That will save you money. Keep me posted on your wine i like to hear what people are making. And it's a fun hobby. Thank you fot commenting and keep in touch!!😁😁👍👍🍾🍾
For 5 gallon batch i used 16 pounds of strawberries and 1 60 oz pom pom juice. For sugar only used 10 pounds. The rest of additives are same for all my recipes.
Getting my journey started and thankfully found you to help kick it off 🥳 your videos have cleared up so many questions i had. Thanks so much for all 4 videos🥰
Thanks so much for the amazing videos / tutorials I have watched them over and over again to make sure I don't miss anything. I hvae just started my first every batch of fruit wine and have gone for Damsons. I will be transferring it to my carboy this coming weekend.... Just a question on the bentonite really... At what point do I add this? 2nd racking, 3rd racking or 4th racking?
Thanks for watching Shaun and thanks for being a loyal subscriber.. if you used a mesh bag and got most of the pulp out racking 2 or 3 will be just fine. If it's your first time I would do at 3rd racking. The more experience you get not stirring up with racking you will get it down to 2.. don't rush it though there is no hurry. I can't wait until you taste your first batch. 😁😁🍷🍷👍👍 you will never buy wine again. New video tomorrow stay tuned.
Thanks for sharing this video... From the part 1 till part 3... I can say that it is so informative.... I have compare your method with what I had tried before... It is so different..no wonder the result that I had before is not likely...haha..
Thanks so much. And thanks for checking out channel. So much more coming. If you like travel check out my other channel too ...th-cam.com/users/AlongForTheJourney 👍👍👍🍷🍷🍷
Thank you so much. It is a fun hobby and to make your own flavors is great. One of my favorite things with wine making is coming up on video 4 in the bottling stage. Thanks for commenting and please subscribe. 😁😁🥂🥂👍👍
I followed your wine making recipe using wild fox grapes that grow on my property. I am at the point of racking off the lees, so next step should be wait then rack again and then betonite, but the wine is crystal clear and has a great taste. The smell is incredible.. Should I do it anyway? or just move to the botteling, back sweetening stage?
That's so awesome. Wait until you backsweeten it you are going to fall off your chair it will be that great.... if you see no particles you could bottle it if you are satisfied. Got to please yourself. Definitely will not hurt to add bentonite and maybe rack and bottle in 14 days. You are now a professional wine maker. Keep me posted. 👍👍♥️♥️🍷🍷
Hello ! Thanks for your great videos , I’m 66 and from uk . And I’ve learned a lot . At the moment making rhubarb wine and mixed berry wine . I have a question When syphoning you at the end tip up the demijohn to get the last bit out . Would it not be better to put the demijohns at a slight angle . Using a piece of wood etc . The night before. That way you don’t disturb the wine on syphoning ? Many thanks Tim
Yes that will work. However that tilting will disturb the wine as you will see if watch very closely. That's why I do last minute when very small amount wine left. Will not stir as easily with less wine. But do what works for you. 👍👍👍
Hi! Very nice and informative videos. I'm just wondering and hope you can help me out on this 1 can i used fresh dragon fruits and will it be the same weight? Hope to hear from you. Thanks!
Thank you so much for these videos. Highly informative and entertaining! Please could you consider making a white wine series. Is white grape wine making very different to red grape wine making?
Your so welcome.. grape wine has been on my list for sometime So stay tuned. All grape variety wines will be the exact process. But drinking and chilling are different for both. 👍👍😁😁
@@HowToDoneRight ok wow! Notice you use tannin for your red wine. Is this necessary for white wine? Also, can you keep left over yeast after the packet has been opened? Look forward to the video :-)
I put tannins in all my wines. Just gives depth in my opinion to all fruit wines. Yes you can save opened yeast and use again no issues. Done that many times.
I know nothing about wine but am familiar with clay, I suggest that you let the bentonite sit overnight in a closed jar of water, rather than fighting to stir it shake it and then just let it sit and absorb the water. slaking clay is a slow process in ceramics. I am curious why you wouldnt just add it dry though, as it would absorb more impurities directly?
Great suggestions. But it is always recommended to mix with warm water. You really don't want it to absorb wine which adding dry would do. Stirring it 3 to 4 days breaks it up nicely. 👍👍🍷🍷
Great video thank you. I just started and have racked my Strawberry Wine. One video gave the impression I could do my second rack as soon as 2-3 weeks and then once a week after ... is this possible?
Thanks for watching and kind words. You can do first racking 2 to 3 weeks to get dead yeast out if want to. But every week i would not recommend. You would have to do so many rackings that way not giving enough time to settle and you would be introducing so much oxygen. Every 30 days is sufficient between rackings and may only need to do 2 or 3 before filtering with bentonite. Great question. 😁😁👍👍♥️♥️
I would love to have your strawberry pomegranate. I've made it out of peaches, strawberries, bananas, blueberries but there always seems to be a little settlement in my peach. When they would harvest peaches in Southern Colorado I would go down and get a couple bushel. Palisade peaches.
Need some guidance. Before finding your channel, I was taught a whole different way to make wine. For the most part it’s worked. I have made two batches of blueberry wine. The first top took a very long time to reach 1.000. A friend asked me to make her a batch. As I said now, I am making wine according to your directions, but I was told to rack it into a Carboy when it was 1.030 and 1.040. The batch that I started in July after I racked it at 1.030 has only bubbles to 1.026. I have tried putting heat back to it. For the last month, the bubbler has not sent out a bubble! Any suggestions? Do you have problems with blueberry wine just me I know about stuff fermentation but I’ve never had that …help. Thank you
It looks like you are targeting a sg for sweetness. I never recommend doing it that way. Thats the hard way. Always backsweeten but never had issues with blueberry wine. Be sure to watch my stuck fermentation video for other suggestions. 🍷🍷
Yes store bought wine is fine. If you add water that Is ok in small amounts. Remember you would be diluting your wine when adding water. Thanks for commenting. 👍👍😁😁
First, let me say....Thank you for your videos! I will be using your recipe going forward! If it wouldn't be any trouble, I would love to have a copy of the Strawberry/Pomogranite wine recipe. I have Quice wine going right now and am eager to see how it comes out.
Thank you so much. I should have put recipe in description so i just did. Here you go and thanks for watching the channel.😁😁🥂🥂👍👍 Strawberry Pomegranate Wine Recipe Ingredients 16 Pounds Strawberries 1 60 oz 100% Pom Juice 10 pounds of Sugar 5 Campden Tablets 4 Tsp Yeast Nutrient 3 Tsp Acid Blend 1.5 Tsp Wine Tannin 3 Tsp Pectic Enzyme 1 Package Wine Yeast
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Thank you for your videos. Iam from Vietnam, so i want to buy somethings to make wine by myself but your amazon shop have many items out of stock.
Welcome to the channel. I know Amazon works a little different in each country. So what Is available in the US may not be available in your country. 👍👍🍷🍷
Bentonite is useful, but not "crucial" or "have to use". I've made wine for years and careful racking clarifies it enough for table use. Sometimes there is a tiny bit of sediment, careful pouring or use of a decanter before serving is fine.
@@HowToDoneRight True, but wine should age for at least a year, so If you kept it in the Carboy and racked it every month or so, it would end up crystal clear.
Great videos. I have used bentonite Clay in the past, but I think I was using it too soon in the process. Thanks for the tip on waiting until the very last racking. Also, I never knew that I was supposed to stir it for the first three or four days. For clarification, do you stir it and disturb everything at the bottom, or stir it trying to avoid what has settled to the bottom? Thank you in advance for your reply.
I have 13 lbs of choke cherries! All the reipes I see suggest to rest the mashed fruit for 24 hours. Would you bag it for a week as you do with other potentially non-toxic fruit? (the pits although resilient to breakage, contain arsenic...)
Thanks for watching. Be sure to watch the backsweeten wine video. th-cam.com/video/h1rL3TGbvOw/w-d-xo.html Yes you backsweeten right before bottling which is usually after bentonite added and waiting 30 days. Your almost there Matt👍👍😁😁🥂🥂
Thanks for the video. Been making "wine kits' for many years. I like the ideas you have for different fruits and the bentonite I put in 1st. But your explanation on it was very good. What's your take on "filtering" the wine? I have the allinone wine pump and that really helps degas the wine and I can use that to filter the wine too. BUT does it loose some of it's taste?? Thanks again.
I made a mistake and ordered 6 gallon carboys instead of 5 gallon. How can I adjust recipe to compensate? We are super excited to get started and love your videos! I think we are going to make the Strawberry pom wine to start!
I would send it back.. the problem is you will need a 7 to 8 gallon fermentation bucket because when you remove pulp from wine you need to compensate for that to fill carboy to the top. It's going to make it very tricky not to mention the weight moving it around. You will love the strawberry pom wine.
Hello, we are just getting into wine making. We are starting with your strawberry wine recipe. We want to try making pumpkin wine. Have you ever made pumpkin wine? Do you have any recommendations for how we should make that (e.g., should we boil the pumpkin before adding it to the mesh bag?)?
Welcome to the channel. Pumpkin wine sounds great. Since that is a harder consistently i would follow my apple wine recipe and peel the skin off the pumpkin too. 🎃 let me know how it turns out. 👍👍
Thanks for commenting. I have never used sparkolloid so i can't comment. From what i read it works i just find the bentonite works great and mine wine is very clear. Plus it is a natural clay material not sure what is in the other. Soarkolloid is also very fine and disturbed very easily which bentonite is not. 😁😁🥂🥂 Great question. 👍👍
I'm missing it when your done with your primary fermentation, do you rack and put bent-clay in or are you racking 2-3 times without the bent-clay? If so you put bent-clay in on your 3-4rack? Cause I've been putting bent-clay in after my primary fermentation, with it still coming out haze. After 2-3 rack.. Help....
Another great video...are there any downsides to bentonite? I commented in another video of yours about me making your fruit wine....I'm on day 10...im trying my best to keep it free of sulfites...I'm not sure about the makeup of bentonite but I plan on doing some research....do you have any negative opinions of it?? My wife is allergic to the sulfites.. she can tolerate a little bit but will sometimes break out in a whole body rash....bentonite ends in "ite" so I just was wondering if it has any relation to the other additives that end in "ite"... Once again, great information and given to us in a easy to learn way. Keep it up and cant wait to see more videos. I'll keep you posted on my fruit wine once I rack it for the 1st time which should be soon.
From my research there are no detectable sulfites in bentonite. It is a type of clay but do your research for sure. Thanks for watching channel and can't wait for your batch to be ready.😂😂🍷🍷👍👍
Newbie question - I am watching your series in preparation for my first wine. After the 2nd or 3rd racking - seems like all the lees is gone and there is only the suspended fruit particles. Is the removal of these particles strictly for the visual or is there other consequences of not filtering or precipitating the fruit particles? Maybe these will settle after bottling and taste off? ..... just wondering . Thanks & great videos
On the pack's instructions, it says to use 2tsp to 1/2cup warm water and it's sufficient for 5 gallon. How is it that you used 4 tsp to 1 1/3cups Warm water for your 5 gallons? Is it that originally you tried as suggested on the pack and it didn't work to your liking over the years so you tried your measurements, as per this video? I just watched your packaging and it's a different instructions from the pack you suggested on your wine supplies list. With that being said, I should you instructions on whichever package of betonite bought? Bear with me with all the questions on your videos as I am learning to become a professional wine maker 😁.
Yes use the instructions based on the bentonite you bought. The instructions and brands may vary for sure. You are going to be a great winemaker i can tell already.
Update on Wine Making Process: Just to recap, I am making both red and white wine using muscadine grapes and scuppernong grapes. I have 2 five gallon carboys. Today was the day to rack the wine into the bentonite. The scuppernong was clear. The muscadine is dark but a very pretty color. The gravity reading on the scuppernong is now 1.000 and the muscadine is 1.020 (same as last month). The beginning reading was 1.140. This puts the muscadine at 15.75 and the scuppernong at 18.37. Is this a problem or are my calculations wrong?
Those calculations are correct. That's some powerful wine. DO NOT drive anywhere after drinking a glass.. lol. It's great to see your success. That wine is going to be great after some age. Great job. 👍👍🍷🍷♥️♥️
@@HowToDoneRight Scuppernong and Muscadine wines were aged 6 months. I held a wine sampling last weekend with some family members. This wine is fabulous!!! Both wines have great flavor and body. Thank you so much for coaching me through this project. I now have a batch of apple In bentonite that is going to be caramel apple. I also plan to start a mead this weekend. Thank you, Thank you, Thank you for the great instructional videos. I’ll keep you posted on these.😊
Hello Could you please tell me the receipts you use for the pomegranate wine. 2nd question What do I use to fill up the jug when I make wine for the 1st time. After filtering the wine? Thank you
Here you go. Strawberry Pomegranate Wine Recipe 5 gallon Ingredients 16 Pounds Strawberries 1 60 oz 100% Pom Juice 10 pounds of Sugar 5 Campden Tablets 4 Tsp Yeast Nutrient 3 Tsp Acid Blend 1.5 Tsp Wine Tannin 3 Tsp Pectic Enzyme 1 Package Wine Yeast You can top off with water if not much half gallon for 5 gallon batch.
Here is the one i use and the Amazon link BENTONITE amzn.to/3NOligi I have a video coming out tomorrow that has links to all my supplies. Don't miss that one. Thanks for watching. 😁😁👍👍🍹🍹
Can you post the strawberry pomegranate recipe, as far as the fresh strawberries to pomegranate juice ratio. Also what brand juice did you use If you remember.
Sorry been wanting to do that. Fot 5 gallon batch i used 16 pounds of strawberries and 1 60 oz pom pom juice. For sugar only used 10 pounds. The rest of additives are same for all my recipes. Good luck and keep me posted. 😁😁👍👍🥂🥂
So I am curious about the clearing process. I make a lot of wine kits. They always use the bentonite into the beginning of fermentation. Then use kieosol and chitosan. So using bentonite to make wine this way is sufficient? Seems like a better way. Then no sulphites right
how do i know if my primary fermentation is done and its ready for secondary fermentation. what is the average time for primary fermentation. please help to understand this. thanks
Here you go. I have it in the part 3 video of this series. Strawberry Pomegranate Wine Recipe Ingredients 16 Pounds Strawberries 1 60 oz 100% Pom Juice 10 pounds of Sugar 5 Campden Tablets 4 Tsp Yeast Nutrient 3 Tsp Acid Blend 1.5 Tsp Wine Tannin 3 Tsp Pectic Enzyme 1 Package Wine Yeast
For commercial wine, in NZ anyway, any sugar needs to be added at the beginning. I can't remember the exact details, but a winery here was fined for sweetening the wine after fermentation. But, obviously, do anything you like when making your own.
Quick question. I an on the THIRD FERMENTATION racking. The fermentation bubbler has stopped releasing gases. So I assume it is time for Bentonite processing as S bubble has no release of gases or bubbling. Am I ready for Bentonite? Could you clarify for about a one gallon 3rd fermentation transfer. Now going to bentonite directions say 1-2tsp of warm water with 1/2 cup warm cleansed water, as you said , wait and rehydrate for 24 hours before adding 3rd refirmed wine, stir to a rich even clay consistency. Directions say wait 24 hours for clay to reconsistency before adding bentonite, then add bentonite and 3rd racking where I am getting no gas release after a minute count. So add bentonite paste at 1(or 2 TBSPNS) per gallon of 3rd fermentation with no more gas bubbling. Is that correct? Then stir daily for 3-4 days to mix bentonite with 3rd racking with no gas release. Is that correct? First attempt at rare white mulberry wine. It looks semi clear pre bentonite with a light champagne yellow color? So after the bentonite clearing of 30-40!days is when I filter and then back sweeten? Is that right? Thanks so much. Love your videos btw. It tastes pretty sweet/slightly bitter after transfer for third ferm check, which I figure I adjust via simple syrup AFTER bentonite clearing. Correct? TY so much. Lee Caldwell
Thanks for watching. There is no such thing as a third fermentation. Maybe your talking about rackings. If your wine is fairly clear you can add bentonite according to your package.
Could you have stopped the racking about a quarter of the way, used a solid stopper to plug the carboy and shake the carboy in order to completely dissolve the bentonite, then restart the racking process? Just wondering.
When you stir the bentonite for 3 to 4 days it will dissolve bentonite. Not sure I would agitate wine by shaking that's going too introduce alot of oxygen.
Wow that sounds good. If i was going to make it i would use the neck pumpkins just think they Make the best pumpkin pies. Peel the rind off and i would put more than normal of my recipe. Like 25 to 30 pounds of it in a mesh bag. Keep the rest of the recipee the same If you make it I want to hear how it turned out. 🍷🍷🍷🍷😁😁😁♥️♥️♥️♥️♥️
@@HowToDoneRight that does sound amazing!!! Right time of year for it! Maybe I’ll send ya a bottle when it’s done!! I’ve gotta find neck pumpkins, I’ve never heard of those!
I am not sure about bentonite because I use it and it gave me a lots of sediment it's like putting dirt in your wine because it's dirt. I think bentonite save my fruit color and taste but at the same time it gave me the finest sediment you can't see and later.
Thanks for commenting. Remember dirt and clay filters water going into wells. The bentonite is amazing to me. Wait until you see how clear and colorful this batch turns out. It is amazing. PLUS... Bentonite has alot of health benefits as well. 🍷🍷🍷🍷🍷🍷😁😁😁😁😁😁
You used 1 and 1/3 cup of water mixed with the bentonite for 5 gallons. Would 1/4 cup of water with 2 teaspoons (the recommended amount on the package) be enough for my 1 gallon of wine? I broke down the amount based on the ratio. I hope that made more sense.
Question: how did you figure how much juice to use along with your fruit? I’d like to make some Cherry wine and I have 10 1/2 lbs of fresh cherries and I’d like to supplement with some 100% Cherry juice to make 3 gallons. How did you figure your ratio? Thanks!
You need about 3 to 4 pounds of fruit per gallon of wine and your right in the middle. If it were me I would use your cherry juice to top off your wine as you rack it. But if want more juice in fermenter 1/2 gallon will work too give you a bolder wine. Keep me posted sounds delicious. 👍👍
Cool, thanks! I think what I’ll do is use the 10 lbs of cherries to 3 1/2 gallons of water/sugar and top it off to 6 gallons with 100% black Cherry juice.
I have a question. I followed your steps on making wine. I had added the bentonite and was to let it sit 30 days or so. It’s been over 30 days because we were out of the country. I now have a film over my wine. Is it still OK? My next step is to rack and bottle.
@@HowToDoneRight it was clear. It’s a little cloudy. Is there anyway I could send you a photo? It could be cloudy from me, moving it from my location to the other to get ready to rack. 🤷🏼♀️
Thanks for commenting. Part 4 coming in about 2 weeks. It takes about 4 months to make with rackings. I'll be opening a bottle in about 2 months. of course the longer you wait the better. 👍👍😁😁🍷🍷
Hello I’m just getting into wine making and wondering if you have made wine using pineapple and coconut, if so what process do you use to prepare the coconut? Did you grind it up?
NEVER EVER EVER EVER ferment coconut. It can kill you. I talk a little bit about that in my last live stream. But pineapple wine Is probably the best wine I ever made. Glad you asked. 👍👍
Your not the only one. I wanted to try it several times until I did research on it and found people getting very sick and some people died from it... but you could probably use coconut extract only when at bottling stage.
@@HowToDoneRight I saw you back sweeten it thank you.. Last question. After you racked the first time and used some Of your old while to fill the container back up.. what can I use? Can I use a random store bought wine? Or should I use water
That's a common problem. This recipe allows for water addition but I would not add more than half gallon for 5 gallon batch. Also you can add juice of the kind of wine your making and store bought wine works too. You will see as you watch more videos I've done all of these. 👍👍
At the beginning of your commercial you show a book is that book worth getting I like your videos so maybe I would like to book also so if you could give me the name of the book I will purchase it
YOU CAN ALSO SPREAD OUT YOUR 4 TEASPOONS OF BENTONITE .1 OR 2 AT EACH RACKING .DOSAGE FOR BENTONITE IS 30 GRAMS PER 100 LITRES . IF YOU LET THE BENTONITE SIT IN THE FRIDGE FOR 24 HOURS IT WELL SWELL MORE .
Is there any advice you would give to someone (me) for making some simple fruit wine without having to drop a few hundred dollhairs on equipment. I think if I had some success I would gather a more complete set of materials but I have had a habit of dropping cash on projects that I end up not really succeeding at 😅. I just got a few lbs of peaches and blueberries and I really want to do some magic with it (and compete with the wine my girls father makes 😂)
Once you have homemade wine you wil never buy it again. But there Is ways to do cheap. I have a few videos on 1 gallon batches so start trying it that way with 1 gallon jugs. They are fairly cheap. Most of the additives in my recipe you can buy in small quantities so just check the links in the description. You will get hooked quickly. I bought all my jugs and carboys at yard sales or craigslist... i bought my whole wine kit that way of someone getting out of hobby so look for that too. There Is a great 1 gallon kit on amazon for 52 dollars which has everything you need. Links are in the description for my wine videos. Hope this helps some. Welcome to the hobby👍👍🍷🍷
Unfortunately, they will not handle all the fine particles you want to get out. And it would take forever to strain 3 or 5 gallon batches introducing way too much oxygen to your wine. Which you do not want to do at this stage of wine making. Bentonite is so much cheaper too.
We now have a store for everything you see in our videos for supplies. www.amazon.com/shop/howtodoneright
Can you add Bentonite to a wine that I made 2 years ago but was a rookie and hadn't found your Channel yet. Just has a lot of residue left over.. thank you!!
Is it in a carboy? If so yes you can.
Thank you very much brother that's my first time trying to see how it works very interesting
Thank you!!!🎉🎉🎉
Amazing! Thank you for the reply!! It is still in a Carboy! I am going to try it. And thank you SO much for taking the time to share your knowledge on your channel. It has made ALL the difference in my hobby.
@shanerockers9326 Thanks so much and your quite welcome. ❤️❤️👍👍
For those who didn't know, bentonite is not a clay-based compound/product... it is literal volcanic ash and is a pure clay mineral by itself. Bentonite is also the primary ingredient in Roman concrete.
I've used bentonite similarly for purifying water. Add a couple tablespoons to a pitcher of water, let settle for several days, and drink the clear water. It loads the water with virtually every known mineral required for life and pulls toxins and impurities from the water.
Not to mention the topical applications: good for burns, rashes, skin fungus, acne, cuts, even useful for stopping bleeding and keeping open wounds sealed (I apply dry powder bentonite to the wound, spritz with colloidal silver, dress the wound, and witness the miracle healing properties). Small open wounds seem to disappear within days.
Another great tip. Thanks for all the uses of bentonite... it's a super power... lol😁😁♥️♥️👍👍
In the oil industry bentonite is used in the mud. We used to refer to it as Wyoming top soil which since Yellowstone is one huge volcano makes sense.
Just a tip for mixing the bentonite, I do bentonite face masks and I learned this through trial and error. Start by putting the bentonite powder first and then add water in small amounts over a few increments and stir with a whisk in between until its incorporated. Basically just do what you did but backwards and don't add all the water at once. You won't have to deal with chunks or messy fingers and won't take you any longer. I'm extremely over tired I hope this makes sense lol 😆 Thanks for your videos!! I think I have a new hobby to start 😊
Great tip. I will try that in one of my next videos. I know some people use blenders too. That's what this channel is about. Passing great information to one another. 👍👍👍👍👍😁😁😁😁😁🍷🍷🍷🍷🍷🍷
Did you open a spa called "Get Bent"?
Great idea. 👍👍
Bentonite. I've never used but I will now use. I always used ground cream of tartar.
Bentonite is amazing to me. And all natural clay. You must try and let me know your results. 👍👍🍷🍷🍹🍹
When mixing bentonite, I use boiling water so that it sterilizes the final mixture. Add boiling water to blender and then bentonite and it gives you a perfectly stable slurry after a minute or two of blending.
Great tip John. I might have to try that in an upcoming video. 👍👍😁😁
Quick tip for you all, when re racking after fermentation I give the wine a blast of co2. Being heavier than air it creates a barrier from the air guarding against oxidation. EBay etc sell small bike tyre inflators which use a co2 cylinder. Does the job. Also when stirring bentonite I use a paddle that goes into a drill, stirs it up real good.
Great tips
My first batch of wine is coming along nicely! going to do this process later today. can't wait to use some Ben tonight!
Awesome. Can't wait to hear about finish product. You will love it. 😁😁😁
When mixing the bentonite, I boil the water and then add the bentonite slowly. Put a small amount of bentonite in and stir, stir, stir, add a little more, and stir, stir, stir. Keep doing this until all your bentonite is dissolved. By doing it this way it keeps the bentonite from clumping up and will take less time to mix than putting it all in at once. After the bentonite settles, I go around with sparkolloid and the end product is clear.
That is a great tip. I will be trying that. That's what this channel is all about sharing info and getting some great ideas. Thanks for sharing. 😁😁👍👍♥️♥️🍷🍷
I'm so glad I found your videos. This is my first time making wine. I bought a wine making kit but the recipe was vague and fortunately I found your recipe. Fingers crossed everything goes well.
Thanks for finding us. We got alot of info on this channel. This recipe is full proof anyone can do it. Keep me posted. 👍👍
@@HowToDoneRight thanks I will. You and your wife has it down pat. So professional
Thank you😄
I have my must in a 5.5 gallon fermenter. I added yeast . 8-16-this month. I was getting no action from the airlock. There was so much foam it was clogging the airlock. So I took out 4 cups of must. Airlock worked great for 1 day. Now no more action from airlock but must is working like crazy. Any thoughts or suggestions welcome.
Yep your bucket most likely has a leak in it. Happen to me several times. As long as foaming its fermenting.
Thank you for your videos. I have used them to help me start getting into the hobby. I have a Concord grape batch started along with a Cherry/Apple mix from the yard. I followed your directions because they are very easy to use.
Thank you so much. You are lucky to have your own fresh fruit for sure. That will save you money. Keep me posted on your wine i like to hear what people are making. And it's a fun hobby. Thank you fot commenting and keep in touch!!😁😁👍👍🍾🍾
I will definitely be searching for this pomegranate and strawberry recipe. I feel like itd be great with some kiwi too
Very interesting. i would really would enjoy having the recipe for strawberry pomegranate wine. Thank you.
For 5 gallon batch i used 16 pounds of strawberries and 1 60 oz pom pom juice. For sugar only used 10 pounds. The rest of additives are same for all my recipes.
It's a professional industry. Keep going. I loved your channel.
Thanks so much. Keep watching more to come. 👍👍
I would love to try the Strawberry Pomegranate Wine. I have made several of your wines and they are amazing
Thanks so much Patty and thanks for watching... wait until you see my latest creation coming in a week or so..👍👍♥️♥️😁😁
All 3 part very nice
Getting my journey started and thankfully found you to help kick it off 🥳 your videos have cleared up so many questions i had. Thanks so much for all 4 videos🥰
Good luck and welcome. We will be here for you in this hobby. Want to see you be successful. Hope you watch our newer videos great info in here. 👍🍷🍷
Thanks so much for the amazing videos / tutorials I have watched them over and over again to make sure I don't miss anything. I hvae just started my first every batch of fruit wine and have gone for Damsons. I will be transferring it to my carboy this coming weekend.... Just a question on the bentonite really... At what point do I add this? 2nd racking, 3rd racking or 4th racking?
Thanks for watching Shaun and thanks for being a loyal subscriber.. if you used a mesh bag and got most of the pulp out racking 2 or 3 will be just fine. If it's your first time I would do at 3rd racking. The more experience you get not stirring up with racking you will get it down to 2.. don't rush it though there is no hurry. I can't wait until you taste your first batch. 😁😁🍷🍷👍👍 you will never buy wine again. New video tomorrow stay tuned.
your videos are incredible!! Another subscriber to the channel!!! Thank you very much!
Allllll thanks so much. And welcome. 👍👍😊😊❤️❤️
Thanks for sharing this video... From the part 1 till part 3... I can say that it is so informative.... I have compare your method with what I had tried before... It is so different..no wonder the result that I had before is not likely...haha..
Thanks so much. And thanks for checking out channel. So much more coming. If you like travel check out my other channel too ...th-cam.com/users/AlongForTheJourney
👍👍👍🍷🍷🍷
❤just finished my first strain by cheese cloth. Just ordered the bentonite. I’m glad I found your video! Thanks👏
Thanks for watching the channel👍👍
Amazing videos and I’ll have to get serious and make a big batch of wine after watching how simple you made it haha
Thank you so much. It is a fun hobby and to make your own flavors is great. One of my favorite things with wine making is coming up on video 4 in the bottling stage. Thanks for commenting and please subscribe. 😁😁🥂🥂👍👍
Ready for part 4!
Should be posted this coming week.
I am sure I will enjoy this recipe, forsure!
Trust me.... you will never buy wine again. I don't. Homemade is so much better
I followed your wine making recipe using wild fox grapes that grow on my property. I am at the point of racking off the lees, so next step should be wait then rack again and then betonite, but the wine is crystal clear and has a great taste. The smell is incredible.. Should I do it anyway? or just move to the botteling, back sweetening stage?
That's so awesome. Wait until you backsweeten it you are going to fall off your chair it will be that great.... if you see no particles you could bottle it if you are satisfied. Got to please yourself. Definitely will not hurt to add bentonite and maybe rack and bottle in 14 days. You are now a professional wine maker. Keep me posted. 👍👍♥️♥️🍷🍷
Hello ! Thanks for your great videos , I’m 66 and from uk . And I’ve learned a lot . At the moment making rhubarb wine and mixed berry wine .
I have a question
When syphoning you at the end tip up the demijohn to get the last bit out .
Would it not be better to put the demijohns at a slight angle . Using a piece of wood etc . The night before. That way you don’t disturb the wine on syphoning ?
Many thanks
Tim
Yes that will work. However that tilting will disturb the wine as you will see if watch very closely. That's why I do last minute when very small amount wine left. Will not stir as easily with less wine. But do what works for you. 👍👍👍
Hi! Very nice and informative videos. I'm just wondering and hope you can help me out on this 1 can i used fresh dragon fruits and will it be the same weight? Hope to hear from you. Thanks!
Oh yes dragon fruit will work for this recipe perfectly. And same measurements. It's the only recipe you ever need. Lol😁😁🍷🍷👍👍
Thank you so much for these videos. Highly informative and entertaining!
Please could you consider making a white wine series. Is white grape wine making very different to red grape wine making?
Your so welcome.. grape wine has been on my list for sometime So stay tuned. All grape variety wines will be the exact process. But drinking and chilling are different for both. 👍👍😁😁
@@HowToDoneRight ok wow! Notice you use tannin for your red wine. Is this necessary for white wine? Also, can you keep left over yeast after the packet has been opened? Look forward to the video :-)
I put tannins in all my wines. Just gives depth in my opinion to all fruit wines. Yes you can save opened yeast and use again no issues. Done that many times.
I know nothing about wine but am familiar with clay, I suggest that you let the bentonite sit overnight in a closed jar of water, rather than fighting to stir it shake it and then just let it sit and absorb the water. slaking clay is a slow process in ceramics. I am curious why you wouldnt just add it dry though, as it would absorb more impurities directly?
Great suggestions. But it is always recommended to mix with warm water. You really don't want it to absorb wine which adding dry would do. Stirring it 3 to 4 days breaks it up nicely. 👍👍🍷🍷
How do I keep the rubber stopper from sliding out or the carboy mouth?? Thanks
I find the easiest way is to have the inside of the carboy neck dry and the stopper dry. Then twist it in.
Should I still use the bentonite even if I plan on using Super kleer near the end?
Great video thank you. I just started and have racked my Strawberry Wine. One video gave the impression I could do my second rack as soon as 2-3 weeks and then once a week after ... is this possible?
Thanks for watching and kind words. You can do first racking 2 to 3 weeks to get dead yeast out if want to. But every week i would not recommend. You would have to do so many rackings that way not giving enough time to settle and you would be introducing so much oxygen. Every 30 days is sufficient between rackings and may only need to do 2 or 3 before filtering with bentonite. Great question. 😁😁👍👍♥️♥️
I would love to have your strawberry pomegranate. I've made it out of peaches, strawberries, bananas, blueberries but there always seems to be a little settlement in my peach. When they would harvest peaches in Southern Colorado I would go down and get a couple bushel. Palisade peaches.
Need some guidance. Before finding your channel, I was taught a whole different way to make wine. For the most part it’s worked. I have made two batches of blueberry wine. The first top took a very long time to reach 1.000. A friend asked me to make her a batch. As I said now, I am making wine according to your directions, but I was told to rack it into a Carboy when it was 1.030 and 1.040. The batch that I started in July after I racked it at 1.030 has only bubbles to 1.026. I have tried putting heat back to it. For the last month, the bubbler has not sent out a bubble! Any suggestions? Do you have problems with blueberry wine just me I know about stuff fermentation but I’ve never had that …help. Thank you
It looks like you are targeting a sg for sweetness. I never recommend doing it that way. Thats the hard way. Always backsweeten but never had issues with blueberry wine. Be sure to watch my stuck fermentation video for other suggestions. 🍷🍷
If you don't have extra wine to add, would you just add water? Or maybe a bottle of store bought grape wine?
Yes store bought wine is fine. If you add water that Is ok in small amounts. Remember you would be diluting your wine when adding water. Thanks for commenting. 👍👍😁😁
First, let me say....Thank you for your videos! I will be using your recipe going forward! If it wouldn't be any trouble, I would love to have a copy of the Strawberry/Pomogranite wine recipe.
I have Quice wine going right now and am eager to see how it comes out.
Thank you so much. I should have put recipe in description so i just did. Here you go and thanks for watching the channel.😁😁🥂🥂👍👍
Strawberry Pomegranate Wine Recipe
Ingredients
16 Pounds Strawberries
1 60 oz 100% Pom Juice
10 pounds of Sugar
5 Campden Tablets
4 Tsp Yeast Nutrient
3 Tsp Acid Blend
1.5 Tsp Wine Tannin
3 Tsp Pectic Enzyme
1 Package Wine Yeast
Thank you for your videos. Iam from Vietnam, so i want to buy somethings to make wine by myself but your amazon shop have many items out of stock.
Welcome to the channel. I know Amazon works a little different in each country. So what Is available in the US may not be available in your country. 👍👍🍷🍷
What size racking cane do you use with the 5 gallon carboys?
This is the one I bought.
amzn.to/3rg9u0R
When I filter my must I use Kieselol and Chitosan and its not nearly as messy as Bentonite. Will this work for berry wine?
Great tip never tried those. But should work on berries just fine I know the bentonite does a great job of it. 👍👍
Bentonite is useful, but not "crucial" or "have to use". I've made wine for years and careful racking clarifies it enough for table use. Sometimes there is a tiny bit of sediment, careful pouring or use of a decanter before serving is fine.
True but will take much longer using gravity to clarify wine.
@@HowToDoneRight True, but wine should age for at least a year, so If you kept it in the Carboy and racked it every month or so, it would end up crystal clear.
Great videos. I have used bentonite Clay in the past, but I think I was using it too soon in the process. Thanks for the tip on waiting until the very last racking. Also, I never knew that I was supposed to stir it for the first three or four days. For clarification, do you stir it and disturb everything at the bottom, or stir it trying to avoid what has settled to the bottom? Thank you in advance for your reply.
Thanks so much for watching. I stir everything on bottom as well. 3 days stirring is sufficient. You just want to get it suspended. 👍👍😁😁
I have 13 lbs of choke cherries! All the reipes I see suggest to rest the mashed fruit for 24 hours. Would you bag it for a week as you do with other potentially non-toxic fruit? (the pits although resilient to breakage, contain arsenic...)
I personally would never risk making a wine that can harm you... ie coconuts fermenting can kill you.
Great channel sir. Should I back sweeten after the 30-40 days of bentonite? Thanks
Matt
Thanks for watching. Be sure to watch the backsweeten wine video. th-cam.com/video/h1rL3TGbvOw/w-d-xo.html
Yes you backsweeten right before bottling which is usually after bentonite added and waiting 30 days. Your almost there Matt👍👍😁😁🥂🥂
@@HowToDoneRight thank you sir. I just watched the back sweeten video. Thanks for all your great advice.
Keep me posted.👍👍
Thanks for the video. Been making "wine kits' for many years. I like the ideas you have for different fruits and the bentonite I put in 1st. But your explanation on it was very good. What's your take on "filtering" the wine? I have the allinone wine pump and that really helps degas the wine and I can use that to filter the wine too. BUT does it loose some of it's taste??
Thanks again.
I've used some of the filtering pumps and just not near as good as just plain old bentonite And super kleer.
I made a mistake and ordered 6 gallon carboys instead of 5 gallon. How can I adjust recipe to compensate? We are super excited to get started and love your videos! I think we are going to make the Strawberry pom wine to start!
I would send it back.. the problem is you will need a 7 to 8 gallon fermentation bucket because when you remove pulp from wine you need to compensate for that to fill carboy to the top. It's going to make it very tricky not to mention the weight moving it around. You will love the strawberry pom wine.
If you decide to try it with 6 gallon carboy you just multiple each ingredients in 5 gallon recipe by 1.2 if that makes sense. Good luck👍👍
@@HowToDoneRight Ordered 5 gallon carboys today, returning 6 gal when they arrive! Thank you for the speedy response! 🤗
Lol... that's probably best option.. you will have fun making wine. Keep me updated👍👍
Where do I can get all the ecuepment....?TO MAKE WINE?
I have links in all my wine videos in the description for the equipment on Amazon. Hope that helps👍👍🍷🍷
Hello, we are just getting into wine making. We are starting with your strawberry wine recipe. We want to try making pumpkin wine. Have you ever made pumpkin wine? Do you have any recommendations for how we should make that (e.g., should we boil the pumpkin before adding it to the mesh bag?)?
Welcome to the channel. Pumpkin wine sounds great. Since that is a harder consistently i would follow my apple wine recipe and peel the skin off the pumpkin too. 🎃 let me know how it turns out. 👍👍
Have you used Sparkolloid in place of Bentonite? If so any opinion on which is superior?
Thanks for commenting. I have never used sparkolloid so i can't comment. From what i read it works i just find the bentonite works great and mine wine is very clear. Plus it is a natural clay material not sure what is in the other. Soarkolloid is also very fine and disturbed very easily which bentonite is not. 😁😁🥂🥂 Great question. 👍👍
I'm missing it when your done with your primary fermentation, do you rack and put bent-clay in or are you racking 2-3 times without the bent-clay? If so you put bent-clay in on your 3-4rack? Cause I've been putting bent-clay in after my primary fermentation, with it still coming out haze. After 2-3 rack.. Help....
Rack a few time before adding bentonite. When you add bentonite your next racking should be bottling. 👍👍🍷🍷
Another great video...are there any downsides to bentonite? I commented in another video of yours about me making your fruit wine....I'm on day 10...im trying my best to keep it free of sulfites...I'm not sure about the makeup of bentonite but I plan on doing some research....do you have any negative opinions of it?? My wife is allergic to the sulfites.. she can tolerate a little bit but will sometimes break out in a whole body rash....bentonite ends in "ite" so I just was wondering if it has any relation to the other additives that end in "ite"...
Once again, great information and given to us in a easy to learn way. Keep it up and cant wait to see more videos. I'll keep you posted on my fruit wine once I rack it for the 1st time which should be soon.
From my research there are no detectable sulfites in bentonite. It is a type of clay but do your research for sure. Thanks for watching channel and can't wait for your batch to be ready.😂😂🍷🍷👍👍
Helmut
Yes i would like to see it.love your shows
Thank you so much👍👍😁😁
At what point do you stop the fermentation? Thanks for the great teaching sir!
Keep watching videos. When bubbler stops. Usually 7 to 14 days
Interesting. My wines seem to bubble for months.
My beers will bubble for 3 to 10 days, and then I leave for a week for sediment to settle.
Newbie question - I am watching your series in preparation for my first wine.
After the 2nd or 3rd racking - seems like all the lees is gone and there is only the suspended fruit particles.
Is the removal of these particles strictly for the visual or is there other consequences of not filtering or precipitating the fruit particles? Maybe these will settle after bottling and taste off? ..... just wondering . Thanks & great videos
Bentonite will remove fine particles or liqor qwik.but yes just for visual mostly.
On the pack's instructions, it says to use 2tsp to 1/2cup warm water and it's sufficient for 5 gallon. How is it that you used 4 tsp to 1 1/3cups Warm water for your 5 gallons? Is it that originally you tried as suggested on the pack and it didn't work to your liking over the years so you tried your measurements, as per this video? I just watched your packaging and it's a different instructions from the pack you suggested on your wine supplies list. With that being said, I should you instructions on whichever package of betonite bought?
Bear with me with all the questions on your videos as I am learning to become a professional wine maker 😁.
Yes use the instructions based on the bentonite you bought. The instructions and brands may vary for sure. You are going to be a great winemaker i can tell already.
@@HowToDoneRight aww, thanks alot.
@@HowToDoneRight What other fining agent can be used in place of Betonite? Have you ever tried any other method than Betonite?
I've used filters but bentonite never fails me. No Need for me to use anything else i love bentonite
Strawberry pomegranate recipe please.
Update on Wine Making Process:
Just to recap, I am making both red and white wine using muscadine grapes and scuppernong grapes. I have 2 five gallon carboys.
Today was the day to rack the wine into the bentonite. The scuppernong was clear. The muscadine is dark but a very pretty color. The gravity reading on the scuppernong is now 1.000 and the muscadine is 1.020 (same as last month). The beginning reading was 1.140. This puts the muscadine at 15.75 and the scuppernong at 18.37. Is this a problem or are my calculations wrong?
Those calculations are correct. That's some powerful wine. DO NOT drive anywhere after drinking a glass.. lol. It's great to see your success. That wine is going to be great after some age. Great job. 👍👍🍷🍷♥️♥️
@@HowToDoneRight Scuppernong and Muscadine wines were aged 6 months. I held a wine sampling last weekend with some family members. This wine is fabulous!!! Both wines have great flavor and body. Thank you so much for coaching me through this project.
I now have a batch of apple In bentonite that is going to be caramel apple. I also plan to start a mead this weekend. Thank you, Thank you, Thank you for the great instructional videos. I’ll keep you posted on these.😊
You are so sweet Veronica. I'm so glad it's amazing. You are a true professional😁😁👍👍♥️♥️
Hello
Could you please tell me the receipts you use for the pomegranate wine.
2nd question
What do I use to fill up the jug when I make wine for the 1st time.
After filtering the wine?
Thank you
Here you go.
Strawberry Pomegranate Wine Recipe 5 gallon
Ingredients
16 Pounds Strawberries
1 60 oz 100% Pom Juice
10 pounds of Sugar
5 Campden Tablets
4 Tsp Yeast Nutrient
3 Tsp Acid Blend
1.5 Tsp Wine Tannin
3 Tsp Pectic Enzyme
1 Package Wine Yeast
You can top off with water if not much half gallon for 5 gallon batch.
Do you take the seeds out when you add pomegranate into the wine. ?
No you can use them and crush them a little too release juices.
@@HowToDoneRight thank you. I'm just nervous.. im trying to gather my ingredients together so I can make a my pomegranate mango wine.
Do you know if you use sodium bentonite or calcium bentonite? And does it make a difference in the wine depending on which you use? Thanks!!
Here is the one i use and the Amazon link
BENTONITE
amzn.to/3NOligi
I have a video coming out tomorrow that has links to all my supplies. Don't miss that one. Thanks for watching. 😁😁👍👍🍹🍹
Would you sat that the final prduct without sweetner added is a wine sweetvlike white zynfendal?
It will be very very dry
Nice shirt to match! John
Lol😁😁
Can you post the strawberry pomegranate recipe, as far as the fresh strawberries to pomegranate juice ratio. Also what brand juice did you use If you remember.
Sorry been wanting to do that. Fot 5 gallon batch i used 16 pounds of strawberries and 1 60 oz pom pom juice. For sugar only used 10 pounds. The rest of additives are same for all my recipes. Good luck and keep me posted. 😁😁👍👍🥂🥂
Great video
Thanks so much for commenting and please subscribe. Much more coming. 👍👍♥️♥️😁😁
So I am curious about the clearing process. I make a lot of wine kits. They always use the bentonite into the beginning of fermentation. Then use kieosol and chitosan. So using bentonite to make wine this way is sufficient? Seems like a better way. Then no sulphites right
Yes bentonite is plenty sufficient.. if you want to Make wine faster watch this.. wine in 30 days
th-cam.com/video/qQUAXvg2td4/w-d-xo.html
Awesome videos
Thanks so much👍👍👍
how do i know if my primary fermentation is done and its ready for secondary fermentation. what is the average time for primary fermentation. please help to understand this.
thanks
Usually 7 to 14 days. Keep watching wine videos I show this in every wine video.
Please share your recipe for the strawberry pomegranate wine
Here you go. I have it in the part 3 video of this series.
Strawberry Pomegranate Wine Recipe
Ingredients
16 Pounds Strawberries
1 60 oz 100% Pom Juice
10 pounds of Sugar
5 Campden Tablets
4 Tsp Yeast Nutrient
3 Tsp Acid Blend
1.5 Tsp Wine Tannin
3 Tsp Pectic Enzyme
1 Package Wine Yeast
What about back sweetening the wine, when do you do that??
Right before Bottling
For commercial wine, in NZ anyway, any sugar needs to be added at the beginning.
I can't remember the exact details, but a winery here was fined for sweetening the wine after fermentation.
But, obviously, do anything you like when making your own.
Wow😯
How much water and bentonite would you add to 3 gallons
Bentonite can be different. Follow your directions on the package.
Can i get a link to where you bought that stir stick
Here you go. 👍 amzn.to/3Mp6nIt
I got links to all supplies and additives in all my wine videos.
@@HowToDoneRight thx
Pls sir , I am so much interested in the wine making, how can I source the ingredients
I have links to all supplies and additives in all my wine videos
Quick question. I an on the THIRD FERMENTATION racking. The fermentation bubbler has stopped releasing gases. So I assume it is time for Bentonite processing as S bubble has no release of gases or bubbling. Am I ready for Bentonite? Could you clarify for about a one gallon 3rd fermentation transfer. Now going to bentonite directions say 1-2tsp of warm water with 1/2 cup warm cleansed water, as you said , wait and rehydrate for 24 hours before adding 3rd refirmed wine, stir to a rich even clay consistency. Directions say wait 24 hours for clay to reconsistency before adding bentonite, then add bentonite and 3rd racking where I am getting no gas release after a minute count. So add bentonite paste at 1(or 2 TBSPNS) per gallon of 3rd fermentation with no more gas bubbling. Is that correct? Then stir daily for 3-4 days to mix bentonite with 3rd racking with no gas release. Is that correct? First attempt at rare white mulberry wine. It looks semi clear pre bentonite with a light champagne yellow color? So after the bentonite clearing of 30-40!days is when I filter and then back sweeten? Is that right? Thanks so much. Love your videos btw. It tastes pretty sweet/slightly bitter after transfer for third ferm check, which I figure I adjust via simple syrup AFTER bentonite clearing. Correct? TY so much. Lee Caldwell
Thanks for watching. There is no such thing as a third fermentation. Maybe your talking about rackings. If your wine is fairly clear you can add bentonite according to your package.
Could you have stopped the racking about a quarter of the way, used a solid stopper to plug the carboy and shake the carboy in order to completely dissolve the bentonite, then restart the racking process? Just wondering.
When you stir the bentonite for 3 to 4 days it will dissolve bentonite. Not sure I would agitate wine by shaking that's going too introduce alot of oxygen.
@@HowToDoneRight fair enough
Your videos are so helpful! Is there anyway you could make or go over how to make a pumpkin wine?? 😃
Wow that sounds good. If i was going to make it i would use the neck pumpkins just think they Make the best pumpkin pies. Peel the rind off and i would put more than normal of my recipe. Like 25 to 30 pounds of it in a mesh bag. Keep the rest of the recipee the same
If you make it I want to hear how it turned out. 🍷🍷🍷🍷😁😁😁♥️♥️♥️♥️♥️
@@HowToDoneRight thank you so much for the reply! I will for sure let you know!! 🎃🎃🍷🍷🍷🍷☺️☺️💙❣️
That would go great with pumpkin pie and whipped cream right about now. Yummmmmm😁😁
@@HowToDoneRight that does sound amazing!!! Right time of year for it! Maybe I’ll send ya a bottle when it’s done!! I’ve gotta find neck pumpkins, I’ve never heard of those!
I'll take a bottle. Lol... Google it kind of like a curly gourd looking thing. But Any pumpkin would work.
I am not sure about bentonite because I use it and it gave me a lots of sediment it's like putting dirt in your wine because it's dirt. I think bentonite save my fruit color and taste but at the same time it gave me the finest sediment you can't see and later.
Thanks for commenting. Remember dirt and clay filters water going into wells. The bentonite is amazing to me. Wait until you see how clear and colorful this batch turns out. It is amazing. PLUS... Bentonite has alot of health benefits as well.
🍷🍷🍷🍷🍷🍷😁😁😁😁😁😁
Would you say about 1/4 of a cup would be enough for 1 gallon? Thanks!
Not understanding your question.
You used 1 and 1/3 cup of water mixed with the bentonite for 5 gallons. Would 1/4 cup of water with 2 teaspoons (the recommended amount on the package) be enough for my 1 gallon of wine? I broke down the amount based on the ratio. I hope that made more sense.
Oh yes. Use according to the package because I've seen different instructions on bentonite. Great question and thanks for watching the channel. 👍👍
Have you tried Doublefine?
I have not. 👍👍
I would like to make a wine using oranges, should I peel and leave out the pulp or just cut into small pieces and use all the orange?
Here you go. Whole video on orange wine. th-cam.com/video/81EEwH2bmDg/w-d-xo.html
@@HowToDoneRight thank you very much.🙂👍
I have been using SuperClear to remove all the sediments for the past 10 years. Works in a day w no off flavors. I never used bentonite.
Im going to have to use that superclear and test it out. I know many people use it. Maybe I'll do a video on it. 👍👍😁😁🥂🥂
Question: how did you figure how much juice to use along with your fruit? I’d like to make some Cherry wine and I have 10 1/2 lbs of fresh cherries and I’d like to supplement with some 100% Cherry juice to make 3 gallons. How did you figure your ratio? Thanks!
You need about 3 to 4 pounds of fruit per gallon of wine and your right in the middle. If it were me I would use your cherry juice to top off your wine as you rack it. But if want more juice in fermenter 1/2 gallon will work too give you a bolder wine. Keep me posted sounds delicious. 👍👍
Cool, thanks! I think what I’ll do is use the 10 lbs of cherries to 3 1/2 gallons of water/sugar and top it off to 6 gallons with 100% black Cherry juice.
That's going to be amazing.
Super from india
Thanks so much.
I have a question. I followed your steps on making wine. I had added the bentonite and was to let it sit 30 days or so. It’s been over 30 days because we were out of the country. I now have a film over my wine. Is it still OK? My next step is to rack and bottle.
You should not have a film. Is it clear?
@@HowToDoneRight it was clear. It’s a little cloudy. Is there anyway I could send you a photo? It could be cloudy from me, moving it from my location to the other to get ready to rack. 🤷🏼♀️
Definately rack it again. Add more bentonite. Sometimes you need to do 2 to 4 rackings to clear it up. Depends on fruit.
@@HowToDoneRight Ok! How long do I wait to bottle it after this racking?
With 2nd bentonite should only need about 10 15 days.. if it clears up your ready. What kind did you make?
How long would you estimate it takes from when you first start a brew until it is ready to drink? Looking forward to part 4! Thanks!
Thanks for commenting. Part 4 coming in about 2 weeks. It takes about 4 months to make with rackings. I'll be opening a bottle in about 2 months. of course the longer you wait the better. 👍👍😁😁🍷🍷
@@HowToDoneRight So your saying 4 months until you bottle and 2 months after you bottle to drink, so 6 monthish?
Yes. I always have batches brewing and i make 5 gallons generally each time that makes 25 bottles. Great for passing along around the holidays.
@@HowToDoneRight awesome can't wait, just made a triple berry wine!
That's going to be a good one. Video coming out tomorrow be sure to check it out.
Helmut
For making Peach eine do you press the peaches??
Helmut
No. Just cut up in chunks maybe 1 inch pieces. 🍊🍊
If you use food grade co2 to fill the carboy you will not have to worry about oxygen
Boy your wine looks delicious 👌
Allll thank you so much. Cheers🥂🍹👍😁
@@HowToDoneRight I am making plumb wine from my tree in Minnesota and I added blue berries and just did the first rack after furmantion
Wow i will have to try that one. Sounds amazing!!!! Haven't tried plums yet. Let me know how it turns out for sure. 👍👍
Hello I’m just getting into wine making and wondering if you have made wine using pineapple and coconut, if so what process do you use to prepare the coconut? Did you grind it up?
NEVER EVER EVER EVER ferment coconut. It can kill you. I talk a little bit about that in my last live stream. But pineapple wine Is probably the best wine I ever made. Glad you asked. 👍👍
@@HowToDoneRight Thank you very much for the info, I certainly won’t ever use coconut.☠️☠️
Your not the only one. I wanted to try it several times until I did research on it and found people getting very sick and some people died from it... but you could probably use coconut extract only when at bottling stage.
Thanks I just might try it.👍
Is the wine sweet or dry? I’m looking for a semi to sweet wine
Very dry at this stage. Watch the backsweeten video to get to semi sweet or sweeter wine.
@@HowToDoneRight I saw you back sweeten it thank you..
Last question. After you racked the first time and used some
Of your old while to fill the container back up.. what can I use? Can I use a random store bought wine? Or should I use water
That's a common problem. This recipe allows for water addition but I would not add more than half gallon for 5 gallon batch. Also you can add juice of the kind of wine your making and store bought wine works too. You will see as you watch more videos I've done all of these. 👍👍
@@HowToDoneRight that you so much! I wanted to try make a strawberry and mint wine. Appreciate it
That's a great combination. I have a video on mint wine but together that would be amazing. Great tip👍
what are those silos next to the house?
Wine storage. Lol
@@HowToDoneRight haaa
THIS IS A GREAT CHANNEL
Thank so much. Alot more coming soon. ❤️❤️🎉🎉
At the beginning of your commercial you show a book is that book worth getting I like your videos so maybe I would like to book also so if you could give me the name of the book I will purchase it
Sorry Roger i don't control the ads on my videos TH-cam does. So I am not sure what book that is. What's the book called?
YOU CAN ALSO SPREAD OUT YOUR 4 TEASPOONS OF BENTONITE .1 OR 2 AT EACH RACKING .DOSAGE FOR BENTONITE IS 30 GRAMS PER 100 LITRES . IF YOU LET THE BENTONITE SIT IN THE FRIDGE FOR 24 HOURS IT WELL SWELL MORE .
How do you make a dry wine?
All my wine recipes will turn out totally dry. Just don't backsweeten it before Bottling
Can I get the dry blueberry recipe? What happens if you add zero sugar?
All wine recipes in the description of wine videos. Need sugar to ferment.
Is there a recipe for the strawberry pomegranate
It was in description of part 3.
Strawberry Pomegranate Wine Recipe
Ingredients
16 Pounds Strawberries
1 60 oz 100% Pom Juice
10 pounds of Sugar
5 Campden Tablets
4 Tsp Yeast Nutrient
3 Tsp Acid Blend
1.5 Tsp Wine Tannin
3 Tsp Pectic Enzyme
1 Package Wine Yeast
@@HowToDoneRight thanks for the response
@@HowToDoneRight when ra kinh wine and there is lots of headspace u recommended filling with wine , does it matter what type ?
Not really. I would suggest the kind you are making and a dry wine.
Is there any advice you would give to someone (me) for making some simple fruit wine without having to drop a few hundred dollhairs on equipment. I think if I had some success I would gather a more complete set of materials but I have had a habit of dropping cash on projects that I end up not really succeeding at 😅. I just got a few lbs of peaches and blueberries and I really want to do some magic with it (and compete with the wine my girls father makes 😂)
Once you have homemade wine you wil never buy it again. But there Is ways to do cheap. I have a few videos on 1 gallon batches so start trying it that way with 1 gallon jugs. They are fairly cheap. Most of the additives in my recipe you can buy in small quantities so just check the links in the description. You will get hooked quickly. I bought all my jugs and carboys at yard sales or craigslist... i bought my whole wine kit that way of someone getting out of hobby so look for that too. There Is a great 1 gallon kit on amazon for 52 dollars which has everything you need. Links are in the description for my wine videos. Hope this helps some. Welcome to the hobby👍👍🍷🍷
@@HowToDoneRight thank you very much sir!
Would like to have recipe
Recipes in description.
Should make a Sorrel wine 🍷
I will put that on my list. 👍👍
Why not use coffee filters?
Unfortunately, they will not handle all the fine particles you want to get out. And it would take forever to strain 3 or 5 gallon batches introducing way too much oxygen to your wine. Which you do not want to do at this stage of wine making. Bentonite is so much cheaper too.
I just use electric blinder