He was checking the OG (original gravity) of the must. This indicated the amount of fermentable sugars in solution. After fermentation you will check your FG (final gravity) which will indicate how much sugar the yeast ate and provide you with the alcohol by volume (ABV).
Good video, thanks for making it! Adding Oak: I like to hold back on adding the oak until the start of the secondary fermentation, this lets the wine spend much more time (months) in contact with the oak which I feel contributes to a much better flavor. For years I followed the directions and added the Oak at the start and then wondered why the oak flavor was so muted, I eventually realized that the oak was getting thrown out with the old yeast at the first racking when I transferred the wine to the secondary fermenter.
Good video. I've been making wine for about 8 or 9 years now. Your tips will help many people. Sub'd and liked!! AND your video is good 11 years later too.
Thanks for your very interesting post, here are some more tips for how to make wine…Use the right 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 - never straight from the sink.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 pubs 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 bottlingNever judge your wine by the taste as you bottle it. Most often you will think it's a disaster. Some wines can take 2 years to mature. As a general rule, 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 9 months in the demijohn before bottling and drunk it 3 years later. The next year it was even better!(I discovered these and why they work from Pavas grape plan site ) have spent months studying home wine making and discovered a great website at Pavas grape plan (google it if you're interested)
Five gallons (UK) is a lot of wine. Luckily, once bottled it lasts for years! Here in UK you can get 1 gallon kits which tend to be a bit more manageable (and significantly less hassle to hump about the joint, if you're old and feeble like me!) They all taste great though.
Thank you for the great video. One quick question: I live in South Florida and I keep my house at 76 degrees. Is that an acceptable temperature. My porch and garage consistenly reach 100 degrees, so indoors in the A/C is the only place I would be able to do this.
I have big question, I started the wine kit in the 10th day is finished the fermentation because I have it too on my table closed to the head, my gravity shows 1.000. Can I put the kieselsol. Potassium sorbate. And potassium metabisulfite now? Or I need to wait couple weeks??? Thanks for your videos I enjoy them greetings from Canada
For which step. Just in general? I'm a big fan of PBW for deep-soak cleaning and Star San for no-rinse sanitizer solution. It might leave some foamy residue but the form is food-safe and fine to leave on the surface when you transfer wine into vessel, on siphoning equipment, spoons, etc. (Chip @ NB)
Won’t the wood chips ferment and create methanol? Just wondering. Also the grape juice. It’s just pure grape juice. No sugars added or anything else other than the juice and is that juice same as grape juice same as store bought juice?
Wine yeast is incredibly forgiving when it comes to heat. Commercial wineries will often keep the temperature at 80 or higher to prevent a stuck fermentation.
Hi, I have a small question.... I bought my father a kit about 10 years ago and he never touched it. I'm thinking now I;ll give it a shot. My question is, will the concentration still be ok? it was stored in my basement where the temp between 40-70 degrees. I'd be much appreciate ,if someone can help out, and I waste time, and should go get new concentrate. Thanks
Sort of depends on how many gallons you want to make and how limited the grape variety is. But on average, I'd say $60-100. Check out our wine recipe kits here: www.northernbrewer.com/collections/wine-recipe-kits
BTV will never really be back in the form it was, but Chip is back at NB (it's me here actually) and we've been trying to put some fun BTV vibes to our recent video projects. Keeler and Dawson are at Brewers Supply Group and doing really well if you're wondering. What kind of content and videos would like to see here in my NB 2.0 era?
@@NorthernBrewerTV hey, chop and brew chip! I think QnA videos are helpful. Basic to advanced tutorials. Check out Build A Soil on TH-cam. It's an organic gardening store in Colorado who is doing great work spreading free advice and offering view points and methods to explore. Basically ignite people's passion for brewing as well as follow-along style videos too. Cheers! Thanks!
I would like to use them box kits but I don't know what kind to buy! I dont know my wines. I like sweet non dey cheap wine like boone farms wine lol. I used to drink Wild Irish Rose and Mad dog 20/20. That is the farthest my wine palate goes, any suggestions?
Much less than the amount that leeches into wine from coming in contact with an entire barrel of wood. Most methanol in wine comes from pectin which is found in the skins, seeds, and vasculature of the grapes.
"The cardboard is perfectly cut out for you they've thought of everything!" Casually skips the part where he butchers the cardboard. 😂 all joking aside, great video!
Oak chips? Looks like dust to me. I’m so on the fence of buying a wine kit. I make apple, strawberry, and pear wines. Always with fresh fruit. I don’t see how a wine kit would save me time or money.
This is good information . I ordered Lodi Ranch 11 cabernet sauvignon California red wine kit from Winexpert for $179, after I got it and from their label information, it added 10 wt% sugar in this juice , but California state prohibits chaptalization (no sugar added). I will not buy any from this company.
Search for prohibition times grape brick. It included instructions one must follow to stop it from fermenting into wine! All very much tongue-in-cheek and perfectly legal.
This is really nice but this video was long ago. Lol what would people recommend now in 2023??? I'm trying to get this going want to learn and save $$$
Make your own. A seperate bottle and a hose. Make sure your hose thru the wine lid isnt in the juice. For your second container fill it halfway with water. Make an air hole at the top, then run the hose into the container with water and make sure it is submerged. This ensures a nice air tight seal and only releases the air from the wine. Make sire to make a seperate hole at the neck of your water container. This prevents any vaccuming of the bottle from happening
Pover tools? really? :D I used 6 kilograms of berries, 6,5 kilograms of sugar and mixed everything by hand to know the temperature. Worcked out pretty well. There it is... my wine.. brewing up :) I did not have a temperature mesurer arounda t that time and i use pure ingredients, instead of ready made juices. Its going to be yummy summer featured with berry wine.
Haha, sanitized off-camera but to your point it's better to show sanitization. Which we do in a majority of our videos, thanks for bringing this to our attention.
WHAT IS THE FINING AGENT? not one channel so far, about a dozen ive checked, actually details how to make wine. Is the yeast the right kind? How much per batch? its the small steps we care about. Once people have the formula down, they want specifics on when to do what. You have a great general idea of this is how i put stuff together... neat, we learned nothing.
Thanks for the info Kyle, I wished I would have watched this last weekend before I did the same kit. Coulda used my new wand :P I learned a bit more, like I need another big bucket damn it!
How do you make chicken whiskey All I know is like seagull wine you put meat in bottle and fill with water put out in sun Let ferment do you add anything
I don't use alcohol or drink other related drinks like caffeinated. I avoid acid too. I'm a 26 year old female but it's not from my culture. I would probably use it as plant fertilizer or something with flowers . But Im not sure why people drink it.
if you're making wine from a kit it's almost impossible to mess up add water before bentonite (you don't need to) add the juice, then yeast allow to ferment! red wine 8-10 days, white 10-12 days fermentation is the most important part. after, add all the component packs at the same time. it won't make any difference. let sit for a week or two (rack a week later or wait two weeks and filter) BOOM. you're done. you do not need to "baby" wine from kits.
Are you crazy!?!?! WHAT A SHAME! I'm an Italian wine producer and this shit you are preparing on the video, it's not BAROLO, it's not wine at all! All of you reading what I'm writing PAY ATTENTION of what you're buying!
Adriano Moretti l'ho pensato anche io quando l'ho visto. Quello è succo d'uva fermentato, non vino. Non oso pensare che razza di sapore possa avere. Rabbrividisco al solo pensiero.
Behold gentlemen the death of wine. Millennia of tradition boiled down to a cardboard box with concentrated juice, wood chips and cat litter (aka bentonite)
Easy to understand and you cover the important steps. I'm doing Pino Grigio for the first time.
Subbed and liked. This is probably one of the most detailed diy brewing videos i have seen on youtube. Great work.
He was checking the OG (original gravity) of the must. This indicated the amount of fermentable sugars in solution. After fermentation you will check your FG (final gravity) which will indicate how much sugar the yeast ate and provide you with the alcohol by volume (ABV).
Good video, thanks for making it!
Adding Oak: I like to hold back on adding the oak until the start of the secondary fermentation, this lets the wine spend much more time (months) in contact with the oak which I feel contributes to a much better flavor. For years I followed the directions and added the Oak at the start and then wondered why the oak flavor was so muted, I eventually realized that the oak was getting thrown out with the old yeast at the first racking when I transferred the wine to the secondary fermenter.
Good video. I've been making wine for about 8 or 9 years now. Your tips will help many people. Sub'd and liked!! AND your video is good 11 years later too.
Thank you for a great video,you made it so easy to follow for a beginner.
Thanks for your very interesting post, here are some more tips for how to make wine…Use the right 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 - never straight from the sink.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 pubs 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 bottlingNever judge your wine by the taste as you bottle it. Most often you will think it's a disaster. Some wines can take 2 years to mature. As a general rule, 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 9 months in the demijohn before bottling and drunk it 3 years later. The next year it was even better!(I discovered these and why they work from Pavas grape plan site ) have spent months studying home wine making and discovered a great website at Pavas grape plan (google it if you're interested)
Five gallons (UK) is a lot of wine. Luckily, once bottled it lasts for years! Here in UK you can get 1 gallon kits which tend to be a bit more manageable (and significantly less hassle to hump about the joint, if you're old and feeble like me!) They all taste great though.
They don't last in my house!
Fantastic video. Thanks for giving me the confidence to try this. Cheers,
Cheeeeeers
Thank you for the great video. One quick question: I live in South Florida and I keep my house at 76 degrees. Is that an acceptable temperature. My porch and garage consistenly reach 100 degrees, so indoors in the A/C is the only place I would be able to do this.
Amazing how to make wine tasting so much 😋
I have big question, I started the wine kit in the 10th day is finished the fermentation because I have it too on my table closed to the head, my gravity shows 1.000. Can I put the kieselsol. Potassium sorbate. And potassium metabisulfite now? Or I need to wait couple weeks???
Thanks for your videos I enjoy them greetings from Canada
Nice video. Keep safe always🙏 more videos to watch🐟😊
I just got a bootleg half kit, lowkey so excited to make wine
Is there a specific sanitizing solution we should use that won't ruin the wine?
For which step. Just in general? I'm a big fan of PBW for deep-soak cleaning and Star San for no-rinse sanitizer solution. It might leave some foamy residue but the form is food-safe and fine to leave on the surface when you transfer wine into vessel, on siphoning equipment, spoons, etc. (Chip @ NB)
Him: "The smell of this wine juice. Gorgeous"
Me as an alcoholic: "Yes"
Clean and sanitize the same way for beer, pbw and Star San?
how come this video sais add finings straight away but the kit i purchased reads add wine finings after 2 days
Great video. Thanks!
Can you add more sugar to give you more alcohol proof
Im growing Valiant grapes to make wine.
What type of yeast should I get
Won’t the wood chips ferment and create methanol? Just wondering. Also the grape juice. It’s just pure grape juice. No sugars added or anything else other than the juice and is that juice same as grape juice same as store bought juice?
I’m loved it!!!
What is the name of the wine kit you're using
In the summer the AC is set to 78 here, is that too warm to brew wine? Thanks for the video.
Wine yeast is incredibly forgiving when it comes to heat. Commercial wineries will often keep the temperature at 80 or higher to prevent a stuck fermentation.
@@NorthernBrewerTV thanks. I will definitely be checking out more of your content. Subbed
Hi, I have a small question.... I bought my father a kit about 10 years ago and he never touched it. I'm thinking now I;ll give it a shot. My question is, will the concentration still be ok? it was stored in my basement where the temp between 40-70 degrees. I'd be much appreciate ,if someone can help out, and I waste time, and should go get new concentrate. Thanks
what is the average price for a juice bag kit without the tools?
Sort of depends on how many gallons you want to make and how limited the grape variety is. But on average, I'd say $60-100. Check out our wine recipe kits here: www.northernbrewer.com/collections/wine-recipe-kits
@@NorthernBrewerTV thank you very much!
What liquid goes into the airlock?
Homebrewer often use tap water or some StarSan solution. I personally use a cheap bottom-shelf vodka for mine as it will be sterile and clean.
"Just gently stir..."
*creates vortex to the bacchanalian dimension*
It’s just a box of wine that you have to wait to drink, no mashing fruit?
Cantina next
BRING BACK BREWING TV!
BTV will never really be back in the form it was, but Chip is back at NB (it's me here actually) and we've been trying to put some fun BTV vibes to our recent video projects. Keeler and Dawson are at Brewers Supply Group and doing really well if you're wondering. What kind of content and videos would like to see here in my NB 2.0 era?
@@NorthernBrewerTV hey, chop and brew chip! I think QnA videos are helpful. Basic to advanced tutorials.
Check out Build A Soil on TH-cam. It's an organic gardening store in Colorado who is doing great work spreading free advice and offering view points and methods to explore. Basically ignite people's passion for brewing as well as follow-along style videos too.
Cheers! Thanks!
Thanks for the video
I would like to use them box kits but I don't know what kind to buy! I dont know my wines. I like sweet non dey cheap wine like boone farms wine lol. I used to drink Wild Irish Rose and Mad dog 20/20. That is the farthest my wine palate goes, any suggestions?
Have you tried muscadine? A sweet red like San Sebastian Vintners Red. It's sweet but not overpowering. Delicious.
ShanaNikki Thanks I haven't made none of the box wines yet
Go to Amazon, they tell you what kind of wine it is, how sweet it is and so on. A lambrusco would be a good red wine for you.
If you want sweet wine you must kill the yeast before they ferment all the sugar
@@Joy-wl1yk
Tyvm
Great information!!
Thanks for the video! Very clear instructions, and definitely took the fear factor away for me :)
Plz tell me what was the chemical name of fining agent you used prior to add juice? Thanks
MSK N he said it was bentonite
Where do I get these products? Thank you.
Everything should be found in the Winemaking section of our website:
www.northernbrewer.com/collections/winemaking
NorthernBrewerTV
Thanks
correct me if im wrong but you added oak chips to the fermenter. doesnt that cause yeast to produce metanol which can blind a person?
Much less than the amount that leeches into wine from coming in contact with an entire barrel of wood. Most methanol in wine comes from pectin which is found in the skins, seeds, and vasculature of the grapes.
thnx :D
You should do a video on how to brew strawberry wine!
Didn't know Jerry Gergich made wine! :P Great video.
*Gerry
@@braydenreimann8718*Larry
How do I order a kit and all the TOOLS stirrer email address
I was thinking about starting up.
what keeps the wine in the package from fermenting if it's not frozen?
No yeast
@@clevelandmortician3887 yeah and vacuum sealed i guess
Radiated? Like boxed milk in Central America.
@@ericschmuecker348 perhaps but doubtful
Very good
"The cardboard is perfectly cut out for you they've thought of everything!" Casually skips the part where he butchers the cardboard. 😂 all joking aside, great video!
Fair.
Oak chips? Looks like dust to me. I’m so on the fence of buying a wine kit. I make apple, strawberry, and pear wines. Always with fresh fruit. I don’t see how a wine kit would save me time or money.
This is good information . I ordered Lodi Ranch 11 cabernet sauvignon California red wine kit from Winexpert for $179, after I got it and from their label information, it added 10 wt% sugar in this juice , but California state prohibits chaptalization (no sugar added). I will not buy any from this company.
Where can I find this kit?
It’s illegal to buy wine if you’re below 21, but buying all the stuff to make it isn’t
Go figure. Who's making these laws?!
Search for prohibition times grape brick. It included instructions one must follow to stop it from fermenting into wine! All very much tongue-in-cheek and perfectly legal.
@@blahza12345 wow , that’s great. I didn’t know!
Very informative thank you.
This is really nice but this video was long ago. Lol what would people recommend now in 2023??? I'm trying to get this going want to learn and save $$$
This guy's great.
How to make wine at home: pour box wine in bucket. You’re welcome.
5-7 days fermenting ? Are you guys sure?
where do you buy a air lock
Make your own. A seperate bottle and a hose. Make sure your hose thru the wine lid isnt in the juice. For your second container fill it halfway with water. Make an air hole at the top, then run the hose into the container with water and make sure it is submerged. This ensures a nice air tight seal and only releases the air from the wine. Make sire to make a seperate hole at the neck of your water container. This prevents any vaccuming of the bottle from happening
Fantastic video, where can I buy the plastic stirrer?
Pover tools? really? :D I used 6 kilograms of berries, 6,5 kilograms of sugar and mixed everything by hand to know the temperature. Worcked out pretty well. There it is... my wine.. brewing up :) I did not have a temperature mesurer arounda t that time and i use pure ingredients, instead of ready made juices. Its going to be yummy summer featured with berry wine.
Make sure you wear all white! "What'll be hmmm!" 🤣🤣
Nice thanks!
Hmmmm... You've got me close to ordering one of these. It might win me some points with the wife.
I wouldn’t use a metal spoon to stir in a plastic bucket. Scores the surface...
you didnt disinfect the bucket!? or the tools ........ what_?
Legend has it... He died.
Haha, sanitized off-camera but to your point it's better to show sanitization. Which we do in a majority of our videos, thanks for bringing this to our attention.
You can poke a hole in an applesauce and leave it in the fridge. It will wine
No yeast nutrient??
WHAT IS THE FINING AGENT? not one channel so far, about a dozen ive checked, actually details how to make wine. Is the yeast the right kind? How much per batch? its the small steps we care about. Once people have the formula down, they want specifics on when to do what. You have a great general idea of this is how i put stuff together... neat, we learned nothing.
Wine juice?
Grape juice before it’s fermented
I use an old pump off a refrigerator to degas mine. works great, nice and quiet and can pick them up for free.
Thanks for the info Kyle, I wished I would have watched this last weekend before I did the same kit. Coulda used my new wand :P I learned a bit more, like I need another big bucket damn it!
It's all good
Make sure you get your hands all over the juice...
Kill the ads you already got the sale.
How do you make chicken whiskey All I know is like seagull wine you put meat in bottle and fill with water put out in sun Let ferment do you add anything
Japanese can not make a alcohol for legal
Dripping down finger , spit flying as talking over it, don't know how I got T.B. 😁 ?
I don't use alcohol or drink other related drinks like caffeinated. I avoid acid too. I'm a 26 year old female but it's not from my culture. I would probably use it as plant fertilizer or something with flowers . But Im not sure why people drink it.
As a wine maker you lost me at water
if you're making wine from a kit it's almost impossible to mess up
add water before bentonite (you don't need to)
add the juice, then yeast
allow to ferment! red wine 8-10 days, white 10-12 days
fermentation is the most important part.
after, add all the component packs at the same time. it won't make any difference.
let sit for a week or two (rack a week later or wait two weeks and filter)
BOOM. you're done.
you do not need to "baby" wine from kits.
2:17 he says when we openedded. Funny.
Jesus turn water in to wine...by God I turned wine into liquor..(Popcorn Sutton)
Good ol' Popcorn. RIP and shine on.
nothing about sanitizing.
:56 is dude already drunk? 😂
Are you crazy!?!?! WHAT A SHAME! I'm an Italian wine producer and this shit you are preparing on the video, it's not BAROLO, it's not wine at all! All of you reading what I'm writing PAY ATTENTION of what you're buying!
sono allibito, l'ho segnalato e spero tolgano questo video subito
Adriano Moretti l'ho pensato anche io quando l'ho visto. Quello è succo d'uva fermentato, non vino. Non oso pensare che razza di sapore possa avere. Rabbrividisco al solo pensiero.
How much is the kit sir?
No offense taken at all.
Aloha Kyle! Do you think it’s easier to make wine or beer?
Life is too short to drink wine kit. enjoy the real Italian wine
Money is too short
@@phantomcreamer agreed 🍷
Bentinite is Not a fining agent !
Kit wine = shit wine
you lost me when you said "openeded it".. sorry.
Behold gentlemen the death of wine. Millennia of tradition boiled down to a cardboard box with concentrated juice, wood chips and cat litter (aka bentonite)
Do I have to behold? Or can I and the ladies go and have a drink?
Shhhhhh let people enjoy things. Not everyone can afford $40+ per bottle on the regular.
what a moron, you know wood chips have been around and used for yearrrrrrrrrrrrrrs. And bentonite was obtainable like 200+ years ago.
that's not wine, that's shit!
Roberto Principe all wine taste shit.
wine with water and many chemicals haha
I have spent months researching into making good wine and found an awesome website called Pavas grape plan (google it if you are interested)
Oh my god... and you call this shit wine? ahahahah ma che cazzo bevete merda liquida?
What do you offer better for a beginner? Curious to know!
you need to stop putting chemicals in your homemade wine
Good enough for low standard people.
Mystified does not equal fear