Make wine with supermarket juices - Quick, cheap and tasty
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- เผยแพร่เมื่อ 15 มิ.ย. 2024
- In this video I show you how to make wine using store-bought juices! Quick, easy and tasty! it will certainly benefit from aging...but if you need a quick fix, this will do it!
👇 SHOW MORE to jump to the spot in the video that interests you:
0:00:00 Introduction
0:00:55 Basic ingredients
0:02:12 Extra ingredients to improve the wine
0:03:30 Keep it clean!
0:03:56 Add all the ingredients
0:05:48 Full ingredient list
** I show 8fl Oz on the screen, it should say 8 pints!
0:06:26 Adding tea for tannens
0:07:13 Airlock (blow-off)
0:08:45 Starting the fermentation (timelapse)
0:09:42 Bottling
0:11:25 Tasting
0:11:55 Conclusion and Timelapse
Clean, sterilise and sanitise: • Clean, Sterilise and S...
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I've messed around with wine making for a couple of years now, mostly ending up with vinegar which was great for cleaning - if a trifle expensive. Then I came across this recipe - I've made it once and am currently drinking it (its 3 weeks from start). Its exactly what he says - a good comparator to a £5 supermarket wine, and it costs much less. I'm certainly making more. Great recipe. Thanks. I'm making another batch this week. Its really very tasty (and I didn't bother with the pectolase, bentonite - the flavour is what matters, and it tastes really nice - I did use the glucose).
Fantastic, I'm glad it turned out well for you Geoff!
can you speed up the process with any type of device? i jsut dont want to wait 2 weeks to try it ^>^
You could increase the heat of the fermentation...it will speed it up, but you will likely end up with some off-flavours.
If the others went to vinegar then you got oxygen or bacteria from not sterilization
Add stopper when you decante
I learned how to make wine 50 years ago from my mum. Between us, we tried many things, including used tea bags (tasted like sherry!), rose petals (deliciously delicate), elder flowers, apples, etc. but I think the best was from blackberries (full-bodied and gorgeous colour). Homemade wine is usually not like the store-bought stuff from grapes, but it can be surprisingly good, if a little different. An ooccasional issue we had was getting the finished wine to clear, without using unwelcome chemicals. After a couple of glasses though, it somehow seemed less important...
Pectanaise at the beginning stops cloudy wine. Unripe apple peal will do it
Yeah, l find it clears up just fine after 3-4 glasses....👍🍾
Lol
Cold crash that wine to clear it up. When it's done fermenting put it in your refrigerator for two days and the particles will sink. Then drain carefully.
Use two coffee filters
** Just a heads-up, I said in the video that 4 litres was 8 fl.oz....I meant to say 8 pints...8.5 pints to be exact **
I hope that you are all well! And for those who are under prohibition right now, I hope this quick and easy wine recipe will make the lock-down a little less dreary!
Brewing my own beer here in SA
Got my apple cider busy fermenting in the garage now for the past week... Looking forward to that
i make my own bourbon moonshine and this has got me thinking about making some brandy :)
Based in the uk but paused the video and can see that they are youngs. Thanks for the reply
@George Costarica SA - South Africa
Hi Shaun, I have some news. I made some wine 2 months ago using grape juice from the store. After following your recipe it turned out very sweet. I let it sit for 2 months and now it has turned into Port! It’s not what I expected but I’m happy with that 👍
Nicely done sir! Succinct and thorough, easy to follow instructions and I particularly liked the time-lapse with the thermometer/timer in shot.
Grape juice with a squirt of lemon juice and a hand full of raisins per litre makes a wonderful wine. Pear juice makes the most beautiful white whine you will ever taste.
Using the same method as he lays out, or does it work? Thanks.
Except, pear juice will make perry, not wine.
@@thejdogcool Perry is a wine made from Pears and it is very hard to beat. Also sometimes called pear cider but just as nice whatever you call it. Expensive to buy and easy to make.
Thanks for the video. I've been home brewing for years and I've never thought of those tweaks with tannins and such. Great ideas I can't wait to try.
I made wine using raisins and sugar (1 lb each) in 4 lit water. Follow instructions of this video. I did not use black tea for tannins. Result was excellent white wine. It aged very well with time. I forgot a bottle for about 2 years. The result was extraordinary.
@ Mohit Sinha
Thats very interesting about the raisin wine. Where they store bought raisins? If they where store bought, did you have to add yeast or did the raisins have natural yeast?
Hi i am going to try that raisin recipe. I presume you meant use the same recipe as this message is attached to?
Hello, are you talking about regular (dark) raisins? 'cause I am thinking, if you do so, then the result should not be a white wine, but a red or purple-ish one... Any inputs, anyone...?
@David Erlstoke I believe you replied to the wrong post.
@David Erlstoke Ok, so he/she got white wine from "raisins", but they do not mention the color, that was the point I was trying to make. Light color raisins should yield light-colored wines. Dark ones, not so much. Working on my own version of rice&raisins wine now. I am using dark red raisins.
Best video I've watched for homebrewing. Well done and thanks for posting. Im going to give it a try. cheers.
Thanks so much for this! Ive made apple cider and pineapple beer a few times, this looks waayyy easier and less messy!
Just started a batch of this. Looking forward to seeing what happens. I've used 3 grape and 1 orange. Great tutorial by the way, concise and clear.
Thanks buddy! Very informative and helpful. Excellent flow of commentary! You have a nice voice quality as well!
Appreciate you taking the time to make this brilliant video on home winemaking
Thanks very much!
I've been making fruit wines for years. There's an art to wine making, but don't let that scare you. The darker and richer the fruit, the better it tends to be for wine type recipes, the lighter and less strong tasting the fruit, the better it tends to be for beer type recipes. The higher the acid content of the wine, the longer it takes to mature. A dry wine is a wine that has little to no sugar left over, a wet wine has sugar. People often thing that a wine is either dry or wet, but a little bit of sugar left over in certain kinds of wines is lovely, depending on the fruit. Beer type recipes (ciders) can be ready quickly, and I've used pear, honeydew and apple and others. Wines take longer, but if you get used to making it regularly, you'll soon find out that after a year you'll start to build up a stock pile. One of my favorite wines to make is blueberry and raspberry. Blueberry is low acid and matures within 8-12 months. Raspberry needs longer, and due to it's tartness, it's good to leave a bit of extra sugar in. Blackberry is lovely too, but is very low sugar, and without adding sugar to the recipe, will end up painfully dry.
In the USA, you can get concentrated juice (Welch's makes it) and I've used these to make wines. 2-3 of them per gallon seems to work well. Using Welch's white grape peach is lovely for a white wine, and using white grape as a base to add other fruit like apple or pear is lovely too. I would avoid orange or other citrus unless you want to cut it with white grape, it's too acidic, and the wine remains cloudy in my experience.
An easy way to make wine is to buy frozen fruit in bags. Allow them to thaw, put them n a blender, strain with pantyhose to get some of the fibers out if need be, and ferment with a wine yeast. Strawberry is a lovely wine, but it will remind you quite a lot of strawberry jam. The same is true for Concord grape, which is used to make most grape jelly n the USA. The flavor is fine, but it does taste like drinking liquid grape jelly. I picked up a few bags of mixed fruit (blackberry, raspberry and blueberry) and threw that in the blender and made a wine, and it turned out pretty nice.
My all time favorite is raspberry. I've heard very good things about cherry too, but I've never got around to making it. The cool things about this is that you can make wine out of literally anything. Are you crazy and want to make onion wine? It's possible. Jalapeno wine. Tomato wine. Celery wine. Carrot wine. Got some fruit or veggie that you love more than anyone else? Turn it into a wine. It's possible.
Thanks for your info :) With the recipe used in the video, have you an idea of the alcohol content? Would it be higher with the brewer's sugar?
Wow thank you for such an informative comment! This really makes me want to get into starting with juice!
ltandk Holbrook different yeast strains will have different alcohol tolerances. Basically, the alcohol eventually kills the yeast once it gets to a certain concentration. The strongest and most robust yeast out there then to die after the wine reaches 15% alcohol. I prefer to ferment with a gentler yeast for most fruit wines, and then add in those beasties to finish things up. You’ll be surprised by how much which yeast you use will effect the flavor. The only way to be sure of the alcohol percentage is to use a hydrometer. It’s a simple tool (a glass tube) that allows you to measure the density of liquids. You measure once before the fermentation, and then after the fermentation, and the difference in densities will tell you how much sugar is converted to alcohol.
Thanks for the suggestions, it will be fun to try different flavors
Cayenne pepper, habanero, jalapeno all make good wines? And can be added to cooking. Garlic wine and onion can be cooking ingredients. Candy like red hots, tamales and jolly rancher cinnamon fire can be part of an apple wine. Candy cane wine around holidays. After actually you can buy up the discounted canes and make gallons!😂✌️🕊️🦋
Man I envy the level of patience you have with all the hot sauces and the wine you have fermenting. I applaud your level commitment you put into to your creations and can't wait to establish myself with my own at home setup like you have. Keep up the good work!
ptbrian1016 Beer home brewer here. The trick is to get yourself a pipeline going. Have at least two fermentation vessels and get a batch going every week. That way you can drink some finished product while you have more fermenting at the same time.
Yes, your video was definitely an inspiration for me to make cider!!! It's bottled, back-carbonated, & pasteurized as of this weekend. Now for the hard part - AGING... Please keep up the good work. Cheers!
I will have to try this ChilliChump. Thank you for sharing your recipe and process.
40 years ago i made wine same way, experimented with pineapple juice, red and white grape, orange apple and so on, everyone loved it, but with red grape juice i had left over i put it in a used wine bottle not washed out, stuck a cork in it put it in the cupboard and forgot all about it, some weeks later heard a loud pop, the juice had fermented in the bottle, it was absolutely lovely a bit dry but really good
Thank you so much for this video ! I just bottled my first batch of this today, 17 days from start to finish. I followed your recipe guide and procedure exactly (orange and cranberry, could not find grape juice) , except that I racked the wine into another container on Day 11. By Day 17 it really was crystal clear and ready for bottling and drinking!
Just finished this recipe. It's great. Did it with orange and grape juice. Really nice. Spot on. Thank you for the clear instructions. Works great. Looking forward to 3 months time. Cheers
Brilliant work. Simple and looks like fun. Thanks for posting!
This is probably the best instruction video on anything on TH-cam! From start to finish clear instructions and an easy to click on table of contents so you can revisit the bits you need to. TOP MARKS 5 STAR RATING!
It is but the sugar should be dissolved fully and a SG reading taken, but it's not necessary, I just like knowing the strength of the wine I am drinking so I can keep track of what I'm drinking. I've had it up near 18% ABV by making it 1.126 SG to start with and ferment down to 0.992 SG (almost 100% dry). Orange ferments like crazy and is done in a week.
@@yutehube4468 Errr its about 8:30pm here
Man, those yeasts were having one hell of a party in that demijohn!
Very informative, think I'm going to try this. Thanks!
Thanks again Chilli I watched your other video on home brewing a while back and enjoyed this one also. Cheers
Thanks for your quick reply, I’ll try less sugar. I’ve been watching you for around 3 years and followed a lot of your chilli recipes, mainly fermented ones. My friends all love em , so thanks.
im loving the pop up factoids and the segregation of parts of the video on the time bar!
I love watching your videos. They're very educational and Your voice is like listening to Bob Ross the painter. It's hard not to binge watch are the different chili chump episodes. Watching your videos inspires me to do interesting things with my life.
Thank you Jory. Bob Ross was an incredible guy! Thank you for watching, and learning with me. Keeps me motivated to keep making these videos!
I second this. Can listen to that voice for days! My wife says I have a man crush haha
Definitely a “Radio Host” voice!
trying it atm. Putting the bentonite in at at the start is completely new to me. Looking at your end result, how clear your whine got, this is amazing. This way the airlock stays on the botle during the whole proces, including the clearing . This trick is great. Thanks for your great videos. They will help us getting through the second corona wave as well.😂💪👍
This process looks amazing thank you. I have planted lots of fruit trees and this will be such a great way to process excess fruits!
Have a look at this other video of mine too, where I use fresh pears! th-cam.com/video/swYScNYFU7E/w-d-xo.html
I harvested my first batch a couple days ago. Product as advertised! I thank you for doing this.. because just browsing around the web about this stuff as a newbie can be quite overwhelming. And a lot of other people leave out the basic refinements. I honestly don't know if I would have tried this out if it wasn't for your video. You exude competency.
My pleasure! And I am really happy it turned out well for you!
This is how I make wine, when I transfer it to a secondary fermenter I put in some toasted oak chips and let that sit for 2 to 3 weeks and then decant into wine bottles and let them sit for about a month, tastes like store bought. Take care Chilli Chump, oh by the way, I bought a bottle of your blazing buffalo sauce and Cajun rub, both were excellent!
The oak chips provide a convenient source of tannins (cheaply and conveniently substituting the process of ageing wines in oak casks), and depending on your level of impatience, reduces the need for including tea-bagged tea. Another good excuse (as if you needed it) to experiment.
Incidentally using USED teabags for their tannin content is just as good as using new teabags as the tannins are amongst the last 'flavours' to be released, so it makes sense to brew a lot of tea first to quench your thirst while reusing the teabag as a 'tannin bag' to add the robustness to your 'wine'.
Rob Lamb Something else I've used before is raisins during the primary fermentation.
Greetings! Your Chanel inspire me for make better salsas! Im mexican AND we love spicy and thanks for the fermetation recepies!
My pleasure Axel! I have a couple good salsa recipe videos coming up later this year! I hope you enjoy them 😊
Looking forward to trying this sometime. Thanks and I appreciate the links!
Omg I didn’t know you were in the uk. I like you even more now. Most of my fave TH-camrs seem to live abroad with different climates to here, so their results don’t always mirror mine.
This is a nice step up from the Oztops style wines and ciders made in Australia with straight bottled juice and a little white wine or champagne yeast (although it was amazing how you could make a decent sparkling Lambrusco-sttyle red to smash at a bbq in just 48 hours with two ingredients). Interesting that the instructions that came with the special CO2 release lids warned against trying to ferment citrus and pineapple juice, but you're getting great results. I'm guessing the yeast nutrient helps a lot. Definitely going to give this a go!
Very well made video mate! Thanks for the education. I can't wait to try 😁🤪
I've just used the recipe using grape juice, first time I've made wine. Turned out great! Thank you
Excellent! I'm glad it turned out well Trish!
i made this using 5 alive tropical fruit juice,i also used a hand full of dried raisins ,sugar,pecitonaze and wine yeast and while it was fermenting i gave it a taste and it was slightly carbonated and alcoholic and tasted amazing as it still had some of the sweetness,would have drank it like that but i let it ferment till it cleared up and turned it into champagne by conditioning it in the bottle and using some artificial sweetener that also gave it a bit of that bitter tang you taste in sparkling wine ,tasted like the real thing made of grapes,no one believed me when i told them this was made from store bought fruit juice,they loved it
I like making wine out of jam. Wine made from blackcurrant jam is awesome. I have found that it clears surprisingly well. When I first tried it I thought it would end up quite cloudy because of the pectin but it came out clear as glass without the need to add clearing agents or racking repeatedly. I found 2 jars will make a gallon of wine that is about 8-9%abv. 4 jars will make a gallon that is up to 15% and has a much more concentrated flavor.
A great and straightforward video. Thanks for sharing.
Great Video. I also enjoyed your presentation of the process. First time I have heard about adding the tannins. I may try that on my next batch. Florida, USA
Awesomeness!! This video is going viral 🤣👌🏻👍🏻
My first homemade Wine was a Tea and Raisin. We were watching the Demijohn rather than the Tele but it did not start working until the next day ofcourse. I eventually used a 10 gallon Carboy and a couple of 5 gallon buckets for the main ferment of a mixture of Elderberry (mostly) apples and raisons. Assembled a good cellar never less than 60-70 bottles and that gives the Elderberry time to mature. In the between times I made gallon brews like this but it was in Cans at the time Orrange and pineapple I think, it is a long time ago. It was OK but a bit harsh relative to my normal output. The Elderberry and Apple would have given a Cote de Rhone a run for its money. That was 45 years ago. You have piqued my interest. Thanks.
yup this gave me ideas :) i put down 25L of grape, apple and blackcurrant today to see if i can make a nice brandy from it
This method works Amazingly, I have tried it and it's 👍👍👍, although I have found it takes me 4weeks to have a good wine both in terms of taste and appearance. But it's amazing the wine am making is way better than the shelf wines I have been buying.
I mix the sugar and one liter of juice in a pan, then heat it to make ot disolve. It makes it very easy to get in the bottle and stop the sugar settling.
Great video. I've only done a few batches of cider but didn't know about all the other ingredients and juices you can use. Thank you.
Lekker man! Guy from Cape Town who also lives in UK
And might I add I've got some stewing myself atm haha
Fun! I'll make sure to share with the lads in SA!! I think some of them will eat/ drink the raw ingredients as starters by now... their cravings are that strong!🥂😁
I appreciate your video's you are extremely thorough
I made this and bottled some. Three months later, it's fabulous!! Thank you x1000.
It really isn't bad, is it! Thanks for letting me know how yours turned out.
Loving ur new haircut! I don’t drink alcohol that much but this is such a neat idea!
Thanks Meg! Definitely makes getting ready quicker!
Wow I didn't think you could do this with shop-bought juices due to additives? Brilliant, thanks!
I do apple and grape with water, sugar, yeast, and raisins as a yeast nutrient to make a dry blush. It takes about 14 days to completely drop. I don't clear out the yeast so its also probiotic when I drink it. I also don't get a hangover from it :-)
made wine and some mead a little over a year ago. its been aging for about a year now. people shouldn't be afraid to try this as it's pretty easy.
thanks mate, enjoy your vids, i'm already growing a few chilli plants and i think i will order in a few demi-jons to keep a good rotation going at all times!
Thanks for the clear and well made video. I do some home distillation so I'm going to give this home made wine a try.
I'm surprised that the bentonite went in at the start seeing as that it is a clarifying agent. If you are waiting weeks before bottling, there is a good chance the wash is clarifying naturally seeing as I'd expect the bentonite to have settled early in the piece. Also with the glycerine in at the start, I guess it doesn't really matter, but doing it later allows a bit of experimenting. All good either way.
I like very dry and strong wine, as well as the same properties in cider. I haven't tried it yet, but my neighbor told me about a wine recipe he used to make before he had to give up alcohol due to some pills he had to start taking for some thyroid problems. He said his recipe makes extremely dry and strong wine and is made of fresh peach juice, hibiscus syrup, and pomelo juice...plus all of the other standard winemaking stuff that you showed off in the video. I just need to figure out where I can age wine, considering the fact that I already ferment so much kombucha, sauerkraut, and other lacto-veggies.
Yesterday, I drank my first homemade wine, based on your recipe... and it was not bad at all. Wine, here in Indonesia, is very expensive and now I made it for rp50.000(2.66£)... happy little camper.
Thank you for making these video's and for the inspiration!
I'm glad you like it Frank!
im living in indonesia too. which juice product you used here ? as i know, most of juice is indonesia use preservatives and it's bad for the yeast. Thanks.
Bit late to the party but this video really got me started on my wine making journey. I've finally started bottling some very decent wine and this has helped a lot.
I just started experimenting. Right now I'm drinking some fermented Mango juice that I've made. I also have some Watermelon juice fermenting that I'm looking forward to drinking when it's done.
I crush and lightly biol raisins add sugar and yeast and always end up with a nice product (wash the raisins beforehand)
I made dandelion wine many years ago. (Very illegal at the time, and I was underage as well) I stored the bottles for over five years. I gave my grandmother a couple of bottles at her 80th birthday. It was better then the finest sherry...
Wow! Thats amazing. Dandelion wine...
I have six gallons of Dandelion Wine brewing right now . . . One of God's Blessings on us mortals . . :)
elderflower wine is very nice too
I have a couple bottles still of elderberry wine I made last year. It's delicious
@@ChilliChump If you make it with the elderflowers it makes a very nice white wine, even better when carbonated. They must be fresh ones tho
I cannot tell you how useful your video was. Got me inspired to do some brewing and I'm now on day 4 of an apple cider.
That's great Jonathan! Glad you found it helpful. Have you had a look at my pear cider video?
Hi, followed your instructions, made 3.5 L of summer fruits, bottled it today, tastes great, thank you very much.
That's great to hear Jim! I'm glad it turned out well for you!
Very enjoyable video lesson this morning Shaun! Had you ever reduced such a home wine to use in cooking? Something like maybe a butter / reduced wine sauce for basting meats or wings prior to adding one of your sauces to? Your growing season seems well under way there. Here there was frost again this morning with a couple of freezes yet to pass thru Sun / Mon nights. Stay Spicy! Happy Gardening! -Bob...
I have made an apple wine like this, using just apple juice. Then reduced it down at the end and made a decent baste for some ribs. Was really good!
Wish I knew about this when I was in high school. lol
I’m totally not in high school watching this
@@sampost9439 I am lol
Im In highschool lol 😝
Trust me I did,it was so much fun drinking during a boring History lesson
Love the simplicity!! Great little Vid! :-)
Loved the time laps Word up you rock..
Thank you!
I think I'll go for blueberry juice.
Stay safe and stay spicy :-)
I have a few different recipes for homemade wine. One of my favorites is 2/3 grape juice and 1/3 apple juice. Another thing that is nice is make a mead instead. For a nice 1 gallon elderberry mead recipe I use 46 ounces of honey, 4 ounces of dried elderberries, and enough water to bring the volume up to the same volume that you had this one at.
South African VSOP. I love it mate. Thanks for the recipe. Greetings from Norway.
Hello, and I am glad you enjoyed it!
Many Thanks for your video. I am re-starting to brew wine after a near 20 year gap. I still have my old Demi johns and have bought new yeast etc. Cranberry and red grape juice to start with.! :-)
The sediment at the bottom is not all "dead yeast" there is a process to wash the sediment at the bottom for reuse. I'd go with "cold crashing" instead of bentonite, which is basically mud. Cold crashing is easy enough, just put it in a refrigerator or as close to freezing as possible for 2-3 days after fermentation is complete, and the yeast will drop out of suspension.
what you are referring to is "Cold Stabilization". This process allows the acetic acid that is suspended in the wine to attach to each other to the point that the crystal is too large to stay suspended. At that time, it drops to the bottom. The "dead yeast" at the bottom is refereed to a "lees". That in itself is another subject / video
@@johnfreels9896 The freezing point of acetic acid at low concentrations in aqueous solutions is below that of pure water with a eutectic point of about -25 C. With alcohol in there, it's going to be even lower. You're not going to crystallize acetic acid out of wine in a regular -18 C refrigerator.
John Freels literally thousands of people call the process of clearing wine or cider in a fridge ‘cold crashing’. Get a life
My goto recipe:
4 pounds of frozen blueberries
3 pounds of sugar
1 gallon of water.
D-47
Wyeast yeast nutrient.
Be advised you need at least a 2 gallon jug to ferment in. The blueberries add volume. Should end up with about 1.25 gallons when racked.
shadowfirekarp Hi. That’s seems a good recipe. I would like to make blueberry wine. Do you liquify the blueberries, crus them or use whole?
This was a great DIY wine video. I checked out your other videos and am happy to subscribe- thumbs up.
this is exactly the process my partner and i use to make mead, but fruit juice instead of honey. will def be sharing this with him.
As a norwegian i have to make 1 years suply of hobo juce in 3 months
lol..i hear you brother...me too..
@owen bevans nearly 275 litres. Perhaps he needs a water tank for brewing.
Prohibition on the sale of alcohol during a pandemic lockdown? That's just meeeeean!
This lockdown is also going to kill many due to starvation!
Yup❣ Day 140!!!!! 😟
Probably smart I've done nothing but drink through this to the point I've done damage yet can't stop
@@jenniferwood8944 No there's always cannibalism
@@jenniferwood8944 ANY DIED YET?
Love the time lapse bit. Cool to see.
Very nice, I will have to try this. Thanks for sharing.
Meanwhile in Australia Alcohol was classified as an Essential Service.
But of course it's an essential service. If the Aussie government tried to ban sales of booze during lockdown, they would have civil war on their hands that would make the Yanks embarrassed lol Denying us booze is un-Australian.
@@audrablue515 Yeah f right to carry firearms it's bottle carry that counts.
Same in the US thank science! Although I may get into making wines to do things like home made hard tea.
@@themadscientest i have not locked down one friggin day screw them, make some wine, cheers
@@roadtech2787 Thank you!!! I feel the same exact way and I'm in Ohio!!! Everybody blames quarantine for EVERYTHING! Only wearing and bars closing early .. oh and kids homeschooling made things feel different. But hey, I was homeschooled. So still!!!
Here in the UK they started selling frozen "berries" for making smoothies in recent years. Which are a good thing to make fruit wines from, and you can get them all year round.
They are great to use in Meads when making Melomel.
I also add a banana to my frozen fruit wines. Collect small plums along the hedgerows when I can, but we only get one good crop about every 4 years. Sloes also make a nice wine, as they are member of the plum family. I am currently experimenting with a strawberry jam wine. from a 36p jar of Savers jam and a banana. @@trixiek942
I've just bottled my 'grapple' grape and apple at around 12.5% so far it's tasting good, just going to have to be patient and wait for a few months to see how it tastes when the summer comes!
This is really awesome! Great job! I will definitely try this!
I finally got around to doing it! :-D My first batch is sitting in a nice dark place now, waiting to ferment!
I love it! please become independent from the need to go and buy your alcohol you can make it cheap and easy. The more you do it the easier it becomes to make. This is across the board for all your food.
Sar wine indrans full chart
This is my aim now. I want to make my own alcohol, so I'm not spending silly amounts at the supermarket.
If you don't have a proper fermentation lock, you can use a plain latex balloon with a pin prick hole in the end, strecth it over the end of your jug and you are good to go.
best video on home brewing ever :) thanks
Nice simple recipe thanks Chillichump. Made a lemon wine once and that was...OMG!
Great video i got 40 kilo of grapes to use
You lucky man! Bring them down here, let's get a brew going!
@@ChilliChump Worst thing is I have 3 5 gallon demijohns sat here empty need to get going with it I think
Ho ho ho! Now I have 40 kilos of grapie wine 🍷
In Finland this type of wine is called "kilju"
Sounds like KillYou!
Hey I’m in Finland. Do you have a recipe?
I thought that was a great video. I have never heard of those other additives.
Thank you 👍
Hell yeah, Shaun! Sticking it to the man!
Feeling our pain! My wine is 12 days old right now and i think its almost ready
How does it taste? have you an idea of alcohol content? :)
My grandmother used to make her own whine and it was beloved by the community as she grew older and could not manage everything by herself I became her helper.
Imagine my surprise as a 14 year old boy who would rather be working on cars to find that her wonderful whine had no grapes, no juice of any kind, just water sugar, yeast
and the magic ingredient Kool-Aid.
Make me thinking way back when i where a child and i like the strawberry flavoured kool aid 😃😄
Have made 12% sparkling wine from grape kool-aid. Colour goes greenish with fermentation.
Called it "Joke Wine", it went off like a fire extinguisher when I used to open the bottles-nobody could recognize koolaid.
Used to do the same with apple-juice.
I've just made five gallons using Muscadines (Wild Alabama type Musk grapes, as are used in the production of Muscado, etc.) Though our local variety are quite large and juicy, and I supplemented them with large concord grapes, so, we'll see, in a month or so, when it some time to second ferment.
Thanks for the video and a big hello from Canada! :)
It would be intressting to experiment with this recipe and add differend chillies in it to get a differend flavour profile and mouth feel.!.
Use brewing sugar (if you can find it) as all the sugar ferments - normal granulated sugar contains non fermentable sugars that remain in the wine and leave it sweeter
Good tip thanks :)
Yup.. Thailand also went through a three week spell of no alcohol sales. So that's when I started.. and then found out that it's far easier than I thought, with great results!
Excellent video. Very informative
I used to make this in an Aussie prison. 🤣🤣 $20 a glass. Hahahaha
thats a pissa bruv..
what did you use for yeast? or did it just ferment on it's own?
jin lim more than likely ( bread )