I made this for my very first brew. Took 7 days to ferment, and I let it age another 7 days. It's unbelievably good. I can't believe what I'm tasting here. My grape juice came in a 3-quart container, so I used that plus 1 quart cherry juice. And I used tea instead of tannin. And unbranded DAP blend instead of Fermaid-O. It fermented down to 0.990. Mother Mary and Joseph it's good. So many things are happening in my mouth. And Derica is absolutely right, the alcoholy finish is part of the enjoyment. It's good dry or with a little sugar in the glass, either way.
So I have made wine this way based on one of your videos and my mom loves it! She is allergic to all the preservatives normally found in wine and the recipie in that video doesn't have those so she can actually have some! I made my own labels and have branded it Completely Legitimate Wine. 😁
You inspired me to brew my first wine and I already have the mead in the pipeline (still brewing 1.5 weeks in). And great video, you guys, always keep this up! This is a happy place for me! ☺😄
Man this video could not have came at a better time! My 6 gallon glass fermenter is coming in tomorrow! I bought all the juice yesterday. I’ve been watching your older videos on the subject, so this is just destiny!!!
Your original recipe of red wine from Concord Grape Juice is still my all-time favorite. It's really stunning how good it is and how simple it is to make. I will definitely try this one also though! You both are the best!
I have made some lab tests at my school to my meads. I have found out, that constant you use is not a constant. Lab equipment has shovn me following: Drinks up to 7% abv - use 131,25 Drinks 7% to 11% abv - use 135 Drinks 11% to 15% abv - use 140 Drinks above 15% abv - use 145 That is because the more alc you have in your drink, the les dence it is and it needs to be compensated in calculations. Findings are here simplified, for more convinirnt usage. I have wached your great videos for 4 years or so - so funtastic! Thank you for giving me great hoby to brew meads. And now - almost 50 years old, i went again to school to studi brewind technologies. It is so fun.
Those numbers didn't look right, so I check my notes. There is a lab created table used in U.K. Britain tax code for calculating ABV. The table goes from 125 (~0.8 abv) to 135 (~13.6 abv). 131 => ~7% abv (1.0466 - 1.0571 SG) plain apple juice 135 => ~13.5 abv (1.0898 - 1.1007 SG) I just use the FermCalc application now days. The Duncan & Action formula is the most accurate for 10% to 14% ABV.
I had actually started a very, very similar recipe (OG of 1.106) on 3/25/2023, but without the acid blend. I am very curious to see how mine plays out in comparison. Not Publix, but as close as I could. I am really glad this video came out while that wine is in bulk aging.
Idea. instead of stirring to oxygenate put sugar in juice then shake the crap out of the juice before you pour it is what I did with my juice seemed to work pretty well for me.
Hey guys…. Here’s a thought oak the wine while you pasteurise the temp change will speed up extraction of the wood, like fast aging sprits in the microwave watch JESSIE FROM “STILL IT” … but that temp change could be used to your advantage… perhaps there a test lol Another great video btw I’ve been working on a spiced trad.. cardamom, star anise , clove mind blowing
I made this. 1.100 SG to 0.990 FG in 5 days. Left sitting for additional 2 weeks before racking to conditioning. 3 weeks before bottling. Everyone loves it.
I got curious and decided to make 2 batches last night. One with this recipe (minus the tannins), and one with only the yeast nutrient and Lalvin 71b. They both started with 1.062 gravity reading. So I added about 1/2 lb of sugar to both which raised the SG to 1.081 for both batches. Interestingly the batch with all the ingredients you put in yours was perking 3x faster than the other one, but both are very active. It will be fun to see any difference in a couple weeks. Thanks for this video. It was the most helpful one you have made so far (for my needs). I'll let you know how things turn out!
Red Star Premier Rouge is another yeast that produces a lot of fruity character. It doesn’t inhibit the tannic polyphenols as much as Lalvin 71-B but still produces the esters. Though maybe the wine tannin counteracts that enough to not matter. The downsides are that Premier Rouge doesn’t do malolactic fermentation on its own so you would need a bacteria starter, and 71-B is a faster fermenter.
Thanks for reminding us how much fun it is to get all messy and sticky 😃 I love it!😁 I've been watching your channel for about a year and have been encouraged to make a few different types of fermentations. By far the banana mead is the best choice at any party. Served chilled on ice seems to be the favorite choice. What does this have to do with wine? When made at home, they're both excellent 👍❤️
I love that you guys have used bread yeast in the past to prove that you can use whatever yeast you can get your hands on, and I love that you’re sticking up for using a “higher end” yeast made specifically for brewing. In my experience, if you live in the US, order some brewing yeast from a brewing company online or something. The extra couple dollars that it costs for the brewing yeast is worth it in my opinion because the nuance in flavor it can give you is nice as well as the fact that the “high end” yeast flocculates so much better than a cheap yeast like a bread yeast. Didn’t mean to leave a whole paragraph here lol but I just want to say I love the videos and I hope you guys keep doing what makes you happy!
You've inspired me to make a batch. 2 gallons of welches condord, 2 lbs of sugar (came out to 1.125), 1/4 cup of black tea, 1 tsp yeast nutrient. Just started it today. Normally I make beer in 5 gallon all grain batches.
Not gonna lie, I LOVE this recipe. As soon as I bottle it, I’m starting another batch. I just mixed it equal parts with skrewball and it literally takes me back to having a pb&j sandwich and it’s a definite sleeper. I used rw Knudsen and it has a sweetness on the nose and the palate when it’s dry. ❤❤❤
THANKS! This video came at exactly the right time. I just picked up a gallon of high quality grape juice on sale (≈$6/gallon). I wanted to do a red wine with some added tannin and some oaking, And you guys showed the way just like you read my mind. You guys are awesome.
I wanted to thank you guys. We just racked our 1st gallon and it is pasteurizing. We are having a ball with this. It fermented really fast. 7 Days it stopped. I left it another day and it was 1.000 when I tested it. We used champagne yeast and started at 1.112. It was little tart and watery. We added a little sugar and tannins and it really feels like a win for our first try. We are rushing a bit because we have to move in a few days and are going to take what we get. Thanks again.
I'll tell you how I keep a good seal. I put a food bag over the lid and strap it tight with a piece of rubber strap. String would probably also work as long as it's tight.
I just got my immersion circulator and can't wait to try it. I have an acerglin that I'm waiting to finish fermentation that's gonna be my first victim. Love your videos guys.
I just tried a similar brew to this... but I took inspiration from a different one of your videos. I got a gallon of concord juice and a gallon of white grape juice, mixed them up and boiled it down to one gallon. Original gravity after boiling down read 1.087. Just started this fermentation today, the yeast I chose is Lalvin 71b. 😊
I just racked a wine very similar to this today that was made with mixed citrus peel and I tried a staggered nutrient schedule because I was hoping to avoid that youthful funk I've always gotten with concord grape juice. It was pretty amazing in the samples we did.
Thank you for another great video. I have been following you for about half a year, and have been brewing for as long. So far i have just done a few meads with the cheapest ingrediants i could find, storebought honey, breadyest and so on. I have just stepped it up with propper ingredients for brewing and i love my new hobby. I draw my brewspiration from you guys so humbley, thank you. With that said, im from europe and i think this is the first time i see you use celsius, please try to use our mesures aswell. Just put it in text down in the corner. I must say i have just started to learn US mesurements but please whenever you mention your gallons, oz, pounds, stones and elephants😂 put a sidenote in metric aswell. Your european fans would appreciate it alot.
Your original wine recipe turned out to be not only my favorite but my daughter's favorite too. I have to try this recipe. Once again another great video
Have ya’ll ever tried to make wine using IKEA Rhubard or Blueberry drink concentrate? It comes in a 500ml bottle. I have made it with the Blueberry before and it actually turned out pretty good.
A few months ago, I made a cherry wine using Gefen bread yeast. It flocculated beautifully, but doesn't taste so great. Not sure if I'll keep it to see if it improves or dump it.
I watched my first of your videos and spoke of being intrigued... I followed the instructions for making Blueberry wine (6 lbs given to me as a gift), and I reluctantly pasteurized 😢, as instructed. I wish I had made cheesecake.
You crazy goofs! Love you. I really enjoy the jovial way that you've made a 'boring' or easy brew entertaining. Just made the mead with the Lychee honey mead. I ended up having enough to make 2 gallons that should come out sweet. I discovered that the Blueberry Blossom mead tastes better at room temp than refrigerator temp.
I keep my brews under my bathroom sink (its in a separate room from the comode). I can regulate the temperature fairly easily by running hot or cold water to heat or cool the 's-drain', it takes almost no time to heat or cool the pipe, wich in return, heats or cools the temperature in the cabinet.
I made a wine out of blackcurrant juice and back sweeten it with ribena was sensational was 13% abv then a few months later made the same but i carbonated it and made a sparkling wine was even better then the original
I never worried about having too much head-space and, maybe I have just been lucky, but I have yet to encounter any problem. However, when I brewed a batch with your pina colada mead recipe with little head-space, it foamed up and clogged my 3 piece airlock which shot out in the middle of the night!
I did something similar two years ago! It was a half and half Concord/white grape wine that I oaked with medium toast post oak chips. It’s was so damn good that I have a pyment that I’m oaking with barrel staves that I broke down and toasted. I think it’s a winner
With how much you make this wine and hype it up, I really need to brew it! Currently brewing my first batch of mead ever (strawberry mead) but I am excited to try brewing this!
Just rewatched the video, and you can tell that it was a great idea to let the wine go another week after the second reading. When you both proceeded to rack the wine, the reading was the same. However, the clarity seemed to be much improved.
Have ya’ll ever tried making wine using the IKEA Blueberry or Rhubarb drink concentrate? It comes in a 500 ml bottle. I actually made some using the blueberry and it turned out pretty good.
Very cool. I have made this at least twice now and it's been extremely consistant it's also a favorite too. In fact, I have a batch aging right now for a couple of friends. One 64 ounce bottle of Welches 100% Concord Grape juice. 2 cups of white table sugar, and 1 pack of Lavlin's EC1118 yeast. I used my 3 gallon Brewdemon conical fermentation vessel and my one gallon glass jug to age it for at least 2 to 3 weeks after racking. It fermented completely dry. By the way, I ordered that pitcher you are using and it's been awesome when it comes to homebrewing and distilling (i'm licensed for distilling, AFP-VA-20005). I've also did a Brew Demon Hellfire Red Ale recipe kit and it was epic. OG was: 1.090 FG was: 0.990 ABV is: 13.125%
You two are great, make me laugh. Going to make wine myself from my own Concord grapes on the vine. I also like my wine chilled and actually put in the frig any bottles that I open.
Can you guys PLEASE make a nice "Christmas Mead"? Maybe using Candy Canes, Cinnamon, Peppermint, Christmas spices. you know...... All those things that make you think Christmas through the taste and senses. Thanks guys. Love your videos.
One suggestion, with respect to oxidation when adding sugar/sweetening. Have you thought about just sweetening by making/using bar syrup? Hardly any stirring necessary. That is the way I used to add the bottle conditioning sugar, when I would bottle rack homebrewed beer.
@@CitySteadingBrews - that's true. probably more than you would desire. I guess you could make it super viscous, but then you'd be right back where you started, having to agitate it. So, n/m LOL
26:13 "bread yeast isn't bread to Flocculate" - Brian 2023 26:59 I went head to head with Flashmens, red star, and Llavins D-47. D-47 had a slightly LESS bready taste... other than that I couldn't tell the difference.
Pauli's Mind (that's my note for ref.) You guys are soooo cute this session. I can't believe the effect of that haircut - -15 years. I used to hate getting a haircut cause I'd look 12 again.
Fascinating!! I'm currently in the process of making this wine as a kind of preparation for September and the grape season. It's been a week and it's still going wild!! I even ordered...well let's just say, not particularly cheap, Italian unfiltered 100% grape juice, without any added sugar or anything else...the ingredients were literally: grape juice. Made from Italian wine grapes, eco production...on and on. Actually, the gravity of that juice alone was 1.061 which is higer than many juices with added sugar. I added less than half a kilogram of sugar per 5L of must... basically I added 1lbs for an OG of 1.096. Mind you, 5L is about 25% more than the US gallon, so the math is different. In 5L of must, it takes ~ 600g of sugar for those 46 gravity points. Anyhow, hope it turns out as good as yours. I've used a very similar process with some minimal differences, for example: I did not use acid blend as I knew there was already more than enough tartaric acid in my juice and plenty of malic too...they're already noticeably present in wine grapes, especially red ones, which is why red wine so readily goes through the malolactic fermentation...something that's in fact encouraged with red wines. Anyhow, I added only citric acid for just a little bit of that citric crispy zing. And my nutrient was Fermaid K. Everything else - pretty much the same. Don't know if I'll oak or not, but that's in the future. Speaking of future, cannot wait for September. I've already ordered 20kg of Pinot Noir and 10kg of Merlot, which I might actually blend! I would've ordered more but this was not exactly a vintage season in Europe and the grapes are expensive.
@@CitySteadingBrews Oh common, it's similar enough. And directly inspired by this video. I only used different nutrients because all I had was Fermaid K and I believe it contains a bit of DAP, also known as yeast crack, lol! Anyhow, if it turns out as good as yours did, I'll be happy...and a little bit less anxious about fermenting with actual grapes! :)
Great channel I am 7 days in to my first Mead and Cider and looking forward to getting this going over the weekend. Would love to see how you made your Sangria .... Keep up the great vids
I did make this at 5 gallons. 6 gallon fermenter is occupied. I used 5 gallons of walmart juice and four pounds of sugar. Figured the juice to be 1.058 and 1.037 for the sugar (80% of 46). SG should be 1.095 at 5g, but the sugar adds .3 gallons of volume. I use software for this and the software told me 1.090 SG. Mixed and aerated and pitched 71B. Threw in one of my iSpindels. They aren't perfect, but I'm not AS concerned about ABV as when it's done. Of course the iSpindel OG came in at 1.103, 23 points above my estimated amount. Now iSpindels can use offsets but I just wanted to wait until it leveled, then I'd get out the Hydrometer. To my surprise the iSpindel dropped to .999 with no offset. With your math that tells me i have 14% ABV, right about at the yeast tolerance. Now I'm not going to question if and how I screwed this up, because I should have done my normal thing and used a hydrometer in the beginning, and then inserted my offset. My bad. Now with my years of beer, yeast tolerance was never an issue. My question is what is your experience when a brew nears tolerance? Mine still show small signs of fermentation, foam and positive air lock pressure and all. The iSpindel says it is still fermenting slowly. Is that normal when a yeast reaches it's tolerance or close to it? Since I want this dry, would it be wise to pitch EC-1118 or just wait until my foam and positive airlock pressure subside? Wine is in some ways easier, yet in some ways more complex. My beers never has off smells or flavors even when young. It seems the higher the alcohol the more sensitive the brew is and the more age it needs. Thank you in advance for your answers. BTW I made your black cherry cider (different brand juices and force carb) and it is wonderful. It's on my list for a bigger batch. Happy Brewing. Sorry for the novel.
Sure, they tend to slow down as the yeast either die or go dormant. It doesn't just shut off, it takes some time. They don't all necessarily stop at the same exact time.
So due to fermenter shuffling, I made 5 gallons. I like it. My friends absolutely love it. Gave away so much that I have to start another batch. So cheap to make and do drinkable. Thanks for the recipe and idea. I even used great value juice from Walmart as they didn't have enough Welch juice. Happy Brewing!! Gift is coming in the mail soon.
Love watching your videos AND OMG! Wild to think we must have been thinking the same thing at the same time.... About 2 weeks ago I started this same batch!! I even used the same pectic enzyme, acid blend, ferm o, and 71B!! Only difference is that I used 1 bottle of Welch's Concord grape juice and 1 bottle of Welch's Strawberry-Kiwi cocktail juice and since the strw/kiwi had a lot less sugar, I ended up going with more sugar (about double). It started off with an OG of 1.105. I was on the fence whether I should use tannin or not, so I left it out this time. 10 day mark it was at 1.022. My thoughts on using the cocktail juice with the grape was that I felt it might add some complexity to it and I was hoping the "added sugars" in the cocktail juice might help to keep the wine's taste profile on the sweet side 🤷♂️ Hopefully it won't be a bust 🤞 We'll know here pretty soon! 😂 Thanks for all your videos! I give your time, efforts, ideas, and videos an 11!
I was yesterday's old when I seen a video with someone filling Mason jars by the handke of the jug. I've been interested in making wine again. We used USA Commodity grape juice for ours growing up. Grandfather was a moonshiner so I learned the basic if making booze. Anyway I seen you pour your glass at around 33:00 in. Was curious as to anyone seen this dine or have used this method of pouring/filling jars. When my aunt would can food she would always turn the pitcher around and pour down the handle. A recent video on interwebs says it is a different way to pour. Also great content. In Tulsa we have High Gravity Spirits. Great place to get started in beer, wine. Not a spokesman for them.
Nice, a dry red wine version, going to give this a whirl tomorrow..loved the sweet wine recipe,on a Separate note I’m getting ready to fortify my pyment with cognac,I do have a brand called Maison Rouge V.S ,wondering if this would work as a substitute? I don’t know if you’ve had any experience with it, I don’t know much of about cognac. Thanks
I would love to see a comparison of making the same brew and dividing it into smaller batches and using four separate yeasts to see how they react and if there is a difference in flavour.
Hi! In some countries where alcohol is forbidden, there's a recipe going around that includes +/-100 grams of frozen blueberries (pureed on the mixer with some juice) per gallon. It'd be interesting to try it out and compare flavors with the recipe you did....
@@CitySteadingBrews definitely. But it definitely tastes like wine. I wonder what the blueberries are bringing to make the wine better than with just grape juice...
ive been seeing more video clips lately of people using a small vacuum pump prior to putting back into conditioning for degassing and releasing co2 for that protective blanket. thoughts on this approach?
So I made this and people loved it! Gave away like 10 bottles so far and people actually said they would buy this from me. My question is this though, will this recipe work with the welches white grape juice as well? The only added ingredient in it that I noticed as opposed to the purple Concord grape juice, is that it has potassium metabisulfate in it. Please let me know when you have some time! Thanks!!
@@santanasquared8035 preservatives tend to stop fermentation, that's exactly what they are intended for. It 'could' work and I know some have done it, but I have concerns that it would stress the yeast and create off flavors.
OHHHHH flockulate. I learned a new term. Just bought a sample set of red star yeasts but will remember the lalvin 71 b, Next round. Happy flockulation day. lol
Hi I'm starting my path into this fermentation world and have a quick question. When you guess the final abv, do you take the original gravity and expect a final gravity of 1.000? I'm going to try a mead (maybe a melomel?) and a cider next week and wanted confirmation on this! Also on a another note, I would guess when you add whole fruits to a brew you must rinse them with water to reduce bacteria/yeast/mold on the surface, but is there not an elevated risk of a bad brew when adding fruits?
We use the final gravity reading… but for estimation, yes, we use 1.000. We rarely use fresh fruit, normally it is frozen first which helps with sanitation. You can treat with camden tablets prior to adding to the brew as well.
I made Blackberry wine from BB's from my garden. Everything went well at first. When I transferred all the berries out and began secondary F in gallon jugs with airlocks the ABV was 14%. I put it in my pantry at a steady 65 degrees and one month later the ABV was ZERO...what may have happened???
WAIT........ my hydrometer....... we measured a test batch yesterday and it stayed in the white like yours and didn't float hardly at all, how is this 13% ? I was taught that the hydrometer has to really float to show dramatically below the line in the other colors to show true alc. content. I'm super confused now...........did we throw out a good batch yesterday not knowing?
To calculate alcohol you need two readings. Here's a couple videos that might help: th-cam.com/video/xNwNZgeTtIE/w-d-xo.htmlsi=HqVrVKAlhvsPfo2Y th-cam.com/video/Y0KP0WYreic/w-d-xo.htmlsi=8I84liER-ZFKvZLm
And yeah on fast starting batches because of warmer weather I started a blueberry mead yesterday and kinda over shot a wee bit and an hour later my airlock was full of mead foam right to the top. lol. it was in the mid 80s. I live in Nevada and do not use air conditioning. lol. '
How about a yeast starter? Lalvin Yeast states putting the yeast in warm water for 20 minutes. I boil 50% water and orange juice on the stove in about 4 or 5 ounces of water for 1 gallon of wine with 2 TBLP of sugar. I enjoy your videos.
I have learned so much from you both! You're the brewmasters of the shire! I just did my 2nd ferment with apple juice and honey OMG soooo good! Question: I add my sugar during 2nd ferment is that ok?
Question: First of all, I love your channel. You guys are great! I am currently making this recipe and I just finished racking into the conditioning phase. My final gravity was 0.998. I like dry red wine and I've never had concord wine before. When I tasted this wine during racking, it had an artificial grape taste to it. Could this be because it's only a little over 2 weeks old or is that how concord wine usually tastes?
I'm assuming that you only really want to keep it warm for the initial fermentation? And after the yeast converts the sugar you can store it at a colder cellar temp like 55-65F? I would need to use a heating pad on low or something to achieve temps of 72-76F for most of the year.
Your videos are incredibly helpful. I just finished making 1 gallon of wine using this recipe. The goal was to see if I might enjoy this hobby, to get a feel for how the process works, learn, discover and ask questions. I am definitely going to continue and would like to advance a bit beyond the fruit juice approach. I am summarizing my notes and as you might guess :), I have a question. In this I believe you chose your initial target specific gravity to be 1.100 and you did a calculation to determine approximately how much sugar to add, based on the specific gravity of the juice itself, to hit that target. That makes sense. But, in your various recipes, how do you select your starting specific gravity? Is there a formula, is it based on the yeast? Thanks again for all of your videos, creativity, information, knowledge and of course .... entertainment!!
We tend to shoot for that og most times since it is easy on the yeast, produces a consistent dry result that can be sweetened to taste and creates a reasonable ABV that can store for a long time.
I made something similar to this 2 weeks ago. Welches juice and I added sugar to get it to a OG of 1.1 i just checked it for a FG of .992. that should be about 14% abv right. I didnt think bread yeast could go to .992. Its super dry I am gonna back sweeten . But i was so shocked!
![[🔴LIVE] งานประกาศรางวัล MAYA TV AWARDS 2024 : มายามหาชน](http://i.ytimg.com/vi/nwmWYXXVwBY/mqdefault.jpg)
I made this for my very first brew. Took 7 days to ferment, and I let it age another 7 days. It's unbelievably good. I can't believe what I'm tasting here. My grape juice came in a 3-quart container, so I used that plus 1 quart cherry juice. And I used tea instead of tannin. And unbranded DAP blend instead of Fermaid-O. It fermented down to 0.990. Mother Mary and Joseph it's good. So many things are happening in my mouth. And Derica is absolutely right, the alcoholy finish is part of the enjoyment. It's good dry or with a little sugar in the glass, either way.
So I have made wine this way based on one of your videos and my mom loves it! She is allergic to all the preservatives normally found in wine and the recipie in that video doesn't have those so she can actually have some! I made my own labels and have branded it Completely Legitimate Wine. 😁
That's awesome! Homebrewing FTW!
You inspired me to brew my first wine and I already have the mead in the pipeline (still brewing 1.5 weeks in). And great video, you guys, always keep this up!
This is a happy place for me! ☺😄
Man this video could not have came at a better time! My 6 gallon glass fermenter is coming in tomorrow! I bought all the juice yesterday. I’ve been watching your older videos on the subject, so this is just destiny!!!
Your original recipe of red wine from Concord Grape Juice is still my all-time favorite. It's really stunning how good it is and how simple it is to make. I will definitely try this one also though! You both are the best!
Dude same! my wife love it and i been making dryer and more spiced wines from that same recipe but changed a little
I have made some lab tests at my school to my meads.
I have found out, that constant you use is not a constant. Lab equipment has shovn me following:
Drinks up to 7% abv - use 131,25
Drinks 7% to 11% abv - use 135
Drinks 11% to 15% abv - use 140
Drinks above 15% abv - use 145
That is because the more alc you have in your drink, the les dence it is and it needs to be compensated in calculations.
Findings are here simplified, for more convinirnt usage.
I have wached your great videos for 4 years or so - so funtastic!
Thank you for giving me great hoby to brew meads. And now - almost 50 years old, i went again to school to studi brewind technologies. It is so fun.
Yup, we have done videos on this. Though… your numbers are slightly off for some reason.135 is most accurate at 15%.
Those numbers didn't look right, so I check my notes. There is a lab created table used in U.K. Britain tax code for calculating ABV. The table goes from 125 (~0.8 abv) to 135 (~13.6 abv).
131 => ~7% abv (1.0466 - 1.0571 SG) plain apple juice
135 => ~13.5 abv (1.0898 - 1.1007 SG)
I just use the FermCalc application now days. The Duncan & Action formula is the most accurate for 10% to 14% ABV.
I'm new at the world of fermenting so I'm soaking in info, and your videos helped me a lot! I love your work guys, a big hug from Mexico 👐
Thank you!
I had actually started a very, very similar recipe (OG of 1.106) on 3/25/2023, but without the acid blend. I am very curious to see how mine plays out in comparison. Not Publix, but as close as I could. I am really glad this video came out while that wine is in bulk aging.
Idea. instead of stirring to oxygenate put sugar in juice then shake the crap out of the juice before you pour it is what I did with my juice seemed to work pretty well for me.
And you get an arm workout
Hey guys…. Here’s a thought oak the wine while you pasteurise the temp change will speed up extraction of the wood, like fast aging sprits in the microwave watch JESSIE FROM “STILL IT” … but that temp change could be used to your advantage… perhaps there a test lol
Another great video btw I’ve been working on a spiced trad.. cardamom, star anise , clove mind blowing
I made this. 1.100 SG to 0.990 FG in 5 days. Left sitting for additional 2 weeks before racking to conditioning. 3 weeks before bottling. Everyone loves it.
Nice!
I got curious and decided to make 2 batches last night. One with this recipe (minus the tannins), and one with only the yeast nutrient and Lalvin 71b. They both started with 1.062 gravity reading. So I added about 1/2 lb of sugar to both which raised the SG to 1.081 for both batches. Interestingly the batch with all the ingredients you put in yours was perking 3x faster than the other one, but both are very active. It will be fun to see any difference in a couple weeks. Thanks for this video. It was the most helpful one you have made so far (for my needs). I'll let you know how things turn out!
Red Star Premier Rouge is another yeast that produces a lot of fruity character. It doesn’t inhibit the tannic polyphenols as much as Lalvin 71-B but still produces the esters. Though maybe the wine tannin counteracts that enough to not matter. The downsides are that Premier Rouge doesn’t do malolactic fermentation on its own so you would need a bacteria starter, and 71-B is a faster fermenter.
It’s my go to for anything red!
Thanks for reminding us how much fun it is to get all messy and sticky 😃 I love it!😁
I've been watching your channel for about a year and have been encouraged to make a few different types of fermentations. By far the banana mead is the best choice at any party. Served chilled on ice seems to be the favorite choice.
What does this have to do with wine? When made at home, they're both excellent 👍❤️
I love that you guys have used bread yeast in the past to prove that you can use whatever yeast you can get your hands on, and I love that you’re sticking up for using a “higher end” yeast made specifically for brewing. In my experience, if you live in the US, order some brewing yeast from a brewing company online or something. The extra couple dollars that it costs for the brewing yeast is worth it in my opinion because the nuance in flavor it can give you is nice as well as the fact that the “high end” yeast flocculates so much better than a cheap yeast like a bread yeast. Didn’t mean to leave a whole paragraph here lol but I just want to say I love the videos and I hope you guys keep doing what makes you happy!
You've inspired me to make a batch. 2 gallons of welches condord, 2 lbs of sugar (came out to 1.125), 1/4 cup of black tea, 1 tsp yeast nutrient. Just started it today. Normally I make beer in 5 gallon all grain batches.
I would dilute closer to 1.100 but otherwise sounds good!
Not gonna lie, I LOVE this recipe. As soon as I bottle it, I’m starting another batch. I just mixed it equal parts with skrewball and it literally takes me back to having a pb&j sandwich and it’s a definite sleeper. I used rw Knudsen and it has a sweetness on the nose and the palate when it’s dry. ❤❤❤
THANKS! This video came at exactly the right time.
I just picked up a gallon of high quality grape juice on sale (≈$6/gallon). I wanted to do a red wine with some added tannin and some oaking, And you guys showed the way just like you read my mind. You guys are awesome.
I just finished making a mango peach wine. It is delicious and in between a sweet and dry wine.
I wanted to thank you guys. We just racked our 1st gallon and it is pasteurizing. We are having a ball with this. It fermented really fast. 7 Days it stopped. I left it another day and it was 1.000 when I tested it. We used champagne yeast and started at 1.112. It was little tart and watery. We added a little sugar and tannins and it really feels like a win for our first try. We are rushing a bit because we have to move in a few days and are going to take what we get. Thanks again.
Happy to help!
I'll tell you how I keep a good seal. I put a food bag over the lid and strap it tight with a piece of rubber strap. String would probably also work as long as it's tight.
I just got my immersion circulator and can't wait to try it. I have an acerglin that I'm waiting to finish fermentation that's gonna be my first victim. Love your videos guys.
I just tried a similar brew to this... but I took inspiration from a different one of your videos. I got a gallon of concord juice and a gallon of white grape juice, mixed them up and boiled it down to one gallon. Original gravity after boiling down read 1.087. Just started this fermentation today, the yeast I chose is Lalvin 71b. 😊
I just racked a wine very similar to this today that was made with mixed citrus peel and I tried a staggered nutrient schedule because I was hoping to avoid that youthful funk I've always gotten with concord grape juice. It was pretty amazing in the samples we did.
Tomorrow is a rainy day. Received my big mouth bubbler. Time to make this recipe.
Thank you for another great video. I have been following you for about half a year, and have been brewing for as long. So far i have just done a few meads with the cheapest ingrediants i could find, storebought honey, breadyest and so on. I have just stepped it up with propper ingredients for brewing and i love my new hobby. I draw my brewspiration from you guys so humbley, thank you. With that said, im from europe and i think this is the first time i see you use celsius, please try to use our mesures aswell. Just put it in text down in the corner. I must say i have just started to learn US mesurements but please whenever you mention your gallons, oz, pounds, stones and elephants😂 put a sidenote in metric aswell. Your european fans would appreciate it alot.
Your original wine recipe turned out to be not only my favorite but my daughter's favorite too. I have to try this recipe. Once again another great video
It's funny that you bring icing your wine up. I find my cranberry wine is sooooo much better when iced. Good vid guys thanks.
I followed this recipe today I used 1.5 gallons of concord grape juice I can't wait until it's done
I believe this will be my next project! Thanks guys!
Have ya’ll ever tried to make wine using IKEA Rhubard or Blueberry drink concentrate? It comes in a 500ml bottle. I have made it with the Blueberry before and it actually turned out pretty good.
We used their lingonberry.
A few months ago, I made a cherry wine using Gefen bread yeast. It flocculated beautifully, but doesn't taste so great. Not sure if I'll keep it to see if it improves or dump it.
Fermaid-O... It's got what plants crave.
Fungi :)
I watched my first of your videos and spoke of being intrigued... I followed the instructions for making Blueberry wine (6 lbs given to me as a gift), and I reluctantly pasteurized 😢, as instructed. I wish I had made cheesecake.
What?
You crazy goofs! Love you. I really enjoy the jovial way that you've made a 'boring' or easy brew entertaining.
Just made the mead with the Lychee honey mead. I ended up having enough to make 2 gallons that should come out sweet.
I discovered that the Blueberry Blossom mead tastes better at room temp than refrigerator temp.
I keep my brews under my bathroom sink (its in a separate room from the comode). I can regulate the temperature fairly easily by running hot or cold water to heat or cool the 's-drain', it takes almost no time to heat or cool the pipe, wich in return, heats or cools the temperature in the cabinet.
Neat!
I made a wine out of blackcurrant juice and back sweeten it with ribena was sensational was 13% abv then a few months later made the same but i carbonated it and made a sparkling wine was even better then the original
I never worried about having too much head-space and, maybe I have just been lucky, but I have yet to encounter any problem. However, when I brewed a batch with your pina colada mead recipe with little head-space, it foamed up and clogged my 3 piece airlock which shot out in the middle of the night!
I did something similar two years ago! It was a half and half Concord/white grape wine that I oaked with medium toast post oak chips. It’s was so damn good that I have a pyment that I’m oaking with barrel staves that I broke down and toasted. I think it’s a winner
With how much you make this wine and hype it up, I really need to brew it! Currently brewing my first batch of mead ever (strawberry mead) but I am excited to try brewing this!
you two are so adorable, you have energy like you are both in your 20s
Just rewatched the video, and you can tell that it was a great idea to let the wine go another week after the second reading. When you both proceeded to rack the wine, the reading was the same. However, the clarity seemed to be much improved.
The reading should be the same or it's still fermenting :)
Have ya’ll ever tried making wine using the IKEA Blueberry or Rhubarb drink concentrate? It comes in a 500 ml bottle. I actually made some using the blueberry and it turned out pretty good.
Very cool. I have made this at least twice now and it's been extremely consistant it's also a favorite too. In fact, I have a batch aging right now for a couple of friends. One 64 ounce bottle of Welches 100% Concord Grape juice. 2 cups of white table sugar, and 1 pack of Lavlin's EC1118 yeast. I used my 3 gallon Brewdemon conical fermentation vessel and my one gallon glass jug to age it for at least 2 to 3 weeks after racking. It fermented completely dry. By the way, I ordered that pitcher you are using and it's been awesome when it comes to homebrewing and distilling (i'm licensed for distilling, AFP-VA-20005). I've also did a Brew Demon Hellfire Red Ale recipe kit and it was epic.
OG was: 1.090
FG was: 0.990
ABV is: 13.125%
You two are great, make me laugh. Going to make wine myself from my own Concord grapes on the vine. I also like my wine chilled and actually put in the frig any bottles that I open.
Awesome!
Can you guys PLEASE make a nice "Christmas Mead"? Maybe using Candy Canes, Cinnamon, Peppermint, Christmas spices. you know...... All those things that make you think Christmas through the taste and senses. Thanks guys. Love your videos.
If you saw our fortifying video recently…. We have one coming, in time for the holidays.
You guys are naturals at this. Just highly informative and entertaining.
Top notch content.
One suggestion, with respect to oxidation when adding sugar/sweetening. Have you thought about just sweetening by making/using bar syrup? Hardly any stirring necessary. That is the way I used to add the bottle conditioning sugar, when I would bottle rack homebrewed beer.
Much appreciated!
Simple syrup would also dilute the brew.
@@CitySteadingBrews - that's true. probably more than you would desire. I guess you could make it super viscous, but then you'd be right back where you started, having to agitate it. So, n/m LOL
Lol
This is the way.
This is the way.
thank you so these these videos they like an encyclopaedia of home brewing
Sherry infused got to try that. Bourbon infused or a mix of both. Slightly charred white oak is my favorite.
Both of you make me laugh, keep up the wine vinting!
Thank you!
26:13 "bread yeast isn't bread to Flocculate" - Brian 2023
26:59 I went head to head with Flashmens, red star, and Llavins D-47. D-47 had a slightly LESS bready taste... other than that I couldn't tell the difference.
Pauli's Mind (that's my note for ref.)
You guys are soooo cute this session. I can't believe the effect of that haircut - -15 years. I used to hate getting a haircut cause I'd look 12 again.
I always liked Mogan David's Concord Grape Wine. might just try this.
I can't wait to try this. I love your videos!
Do it! Thanks :)
Fascinating!!
I'm currently in the process of making this wine as a kind of preparation for September and the grape season. It's been a week and it's still going wild!!
I even ordered...well let's just say, not particularly cheap, Italian unfiltered 100% grape juice, without any added sugar or anything else...the ingredients were literally: grape juice. Made from Italian wine grapes, eco production...on and on.
Actually, the gravity of that juice alone was 1.061 which is higer than many juices with added sugar. I added less than half a kilogram of sugar per 5L of must... basically I added 1lbs for an OG of 1.096.
Mind you, 5L is about 25% more than the US gallon, so the math is different. In 5L of must, it takes ~ 600g of sugar for those 46 gravity points.
Anyhow, hope it turns out as good as yours. I've used a very similar process with some minimal differences, for example: I did not use acid blend as I knew there was already more than enough tartaric acid in my juice and plenty of malic too...they're already noticeably present in wine grapes, especially red ones, which is why red wine so readily goes through the malolactic fermentation...something that's in fact encouraged with red wines.
Anyhow, I added only citric acid for just a little bit of that citric crispy zing.
And my nutrient was Fermaid K. Everything else - pretty much the same. Don't know if I'll oak or not, but that's in the future.
Speaking of future, cannot wait for September. I've already ordered 20kg of Pinot Noir and 10kg of Merlot, which I might actually blend!
I would've ordered more but this was not exactly a vintage season in Europe and the grapes are expensive.
I wouldn’t say it’s similar really :)
Sounds like it could be really good though!
@@CitySteadingBrews Oh common, it's similar enough. And directly inspired by this video.
I only used different nutrients because all I had was Fermaid K and I believe it contains a bit of DAP, also known as yeast crack, lol!
Anyhow, if it turns out as good as yours did, I'll be happy...and a little bit less anxious about fermenting with actual grapes! :)
Great channel I am 7 days in to my first Mead and Cider and looking forward to getting this going over the weekend. Would love to see how you made your Sangria .... Keep up the great vids
We did a video on the Sangria! th-cam.com/video/DSYm2lXn2ug/w-d-xo.html
Would it be best to taste it day-by-day and make sure you're not getting too much oak flavor?
Not really. A week at a time should be fine.
Just found you two as thought I would have a go, trying to save some money. Thx for doing this!
Going right for 6 gallons here!!!!! This sounds amazing!!😀
I did make this at 5 gallons. 6 gallon fermenter is occupied. I used 5 gallons of walmart juice and four pounds of sugar. Figured the juice to be 1.058 and 1.037 for the sugar (80% of 46). SG should be 1.095 at 5g, but the sugar adds .3 gallons of volume. I use software for this and the software told me 1.090 SG. Mixed and aerated and pitched 71B. Threw in one of my iSpindels. They aren't perfect, but I'm not AS concerned about ABV as when it's done. Of course the iSpindel OG came in at 1.103, 23 points above my estimated amount. Now iSpindels can use offsets but I just wanted to wait until it leveled, then I'd get out the Hydrometer. To my surprise the iSpindel dropped to .999 with no offset. With your math that tells me i have 14% ABV, right about at the yeast tolerance. Now I'm not going to question if and how I screwed this up, because I should have done my normal thing and used a hydrometer in the beginning, and then inserted my offset. My bad. Now with my years of beer, yeast tolerance was never an issue. My question is what is your experience when a brew nears tolerance? Mine still show small signs of fermentation, foam and positive air lock pressure and all. The iSpindel says it is still fermenting slowly. Is that normal when a yeast reaches it's tolerance or close to it? Since I want this dry, would it be wise to pitch EC-1118 or just wait until my foam and positive airlock pressure subside? Wine is in some ways easier, yet in some ways more complex. My beers never has off smells or flavors even when young. It seems the higher the alcohol the more sensitive the brew is and the more age it needs. Thank you in advance for your answers. BTW I made your black cherry cider (different brand juices and force carb) and it is wonderful. It's on my list for a bigger batch. Happy Brewing. Sorry for the novel.
Sure, they tend to slow down as the yeast either die or go dormant. It doesn't just shut off, it takes some time. They don't all necessarily stop at the same exact time.
So due to fermenter shuffling, I made 5 gallons. I like it. My friends absolutely love it. Gave away so much that I have to start another batch. So cheap to make and do drinkable. Thanks for the recipe and idea. I even used great value juice from Walmart as they didn't have enough Welch juice. Happy Brewing!! Gift is coming in the mail soon.
That Was Awesome, Thanks!!!
Love watching your videos AND OMG! Wild to think we must have been thinking the same thing at the same time.... About 2 weeks ago I started this same batch!! I even used the same pectic enzyme, acid blend, ferm o, and 71B!! Only difference is that I used 1 bottle of Welch's Concord grape juice and 1 bottle of Welch's Strawberry-Kiwi cocktail juice and since the strw/kiwi had a lot less sugar, I ended up going with more sugar (about double). It started off with an OG of 1.105. I was on the fence whether I should use tannin or not, so I left it out this time. 10 day mark it was at 1.022. My thoughts on using the cocktail juice with the grape was that I felt it might add some complexity to it and I was hoping the "added sugars" in the cocktail juice might help to keep the wine's taste profile on the sweet side 🤷♂️ Hopefully it won't be a bust 🤞 We'll know here pretty soon! 😂
Thanks for all your videos! I give your time, efforts, ideas, and videos an 11!
You hinted at the next chapter for this wine. Did you make the video? Great video. Very informative and entertaining.
We have not.
I was yesterday's old when I seen a video with someone filling Mason jars by the handke of the jug. I've been interested in making wine again. We used USA Commodity grape juice for ours growing up. Grandfather was a moonshiner so I learned the basic if making booze. Anyway I seen you pour your glass at around 33:00 in. Was curious as to anyone seen this dine or have used this method of pouring/filling jars. When my aunt would can food she would always turn the pitcher around and pour down the handle. A recent video on interwebs says it is a different way to pour. Also great content. In Tulsa we have High Gravity Spirits. Great place to get started in beer, wine. Not a spokesman for them.
Pouring is still prone to oxidizing.
Want the best yeast to for cider and compacted when it drop out
There is no one best. Each has positives and differences.
Belle saison is my favorite yeast for ciders. It's a beer yeast. Safcider, despite its name, is my least favorite for cider.
I like Safale S-04 personally.
Your doing good lab work with that glass beaker!
You rock guys, great video and very instructive
Thanks so much!
Nice, a dry red wine version, going to give this a whirl tomorrow..loved the sweet wine recipe,on a
Separate note I’m getting ready to fortify my pyment with cognac,I do have a brand called Maison Rouge V.S ,wondering if this would work as a substitute? I don’t know if you’ve had any experience with it, I don’t know much of about cognac.
Thanks
Never had it but… it should be fine?
@@CitySteadingBrews probably why it was gifted to me 😂
Thanks again
did... did you kill the spoon?
Nope!
To Repeat the Sweet Words of the Hotess...😊 " If ITs Wine Its Fine"😂😂❤😂❤
Yeast is like music, at its best in the 70s.
I like that!
@@CitySteadingBrewslol that makes me happy.
That is great very good.The 70s was great for me then right now,lol
Sanitized in?!
I would love to see a comparison of making the same brew and dividing it into smaller batches and using four separate yeasts to see how they react and if there is a difference in flavour.
Maybe someday.
lol, I drink my wine on Filtered ice also...I think the taste last longer. IMO
Hi! In some countries where alcohol is forbidden, there's a recipe going around that includes +/-100 grams of frozen blueberries (pureed on the mixer with some juice) per gallon.
It'd be interesting to try it out and compare flavors with the recipe you did....
It's a totally different wine at that point, but you can certainly do that.
@@CitySteadingBrews definitely. But it definitely tastes like wine.
I wonder what the blueberries are bringing to make the wine better than with just grape juice...
With wines that you are adding water to the brew would it be better to make a heavy syrup with the sugar so it mixes in easier
Sure, can totally do that.
ive been seeing more video clips lately of people using a small vacuum pump prior to putting back into conditioning for degassing and releasing co2 for that protective blanket. thoughts on this approach?
th-cam.com/video/FNCm5gTmEDc/w-d-xo.html
@@CitySteadingBrews perfect! thank you for the fast response, ill be checking that video out asap
So I made this and people loved it! Gave away like 10 bottles so far and people actually said they would buy this from me.
My question is this though, will this recipe work with the welches white grape juice as well? The only added ingredient in it that I noticed as opposed to the purple Concord grape juice, is that it has potassium metabisulfate in it. Please let me know when you have some time! Thanks!!
Potassium Metabisulfate is a preservative...
So…..no? 😢
@@santanasquared8035 preservatives tend to stop fermentation, that's exactly what they are intended for. It 'could' work and I know some have done it, but I have concerns that it would stress the yeast and create off flavors.
Just wondering if you need to degas a recipe like this this one? Great content guys!!
We generally let things degas on their own. You can if you prefer though.
OHHHHH flockulate. I learned a new term. Just bought a sample set of red star yeasts but will remember the lalvin 71 b, Next round. Happy flockulation day. lol
Hi I'm starting my path into this fermentation world and have a quick question. When you guess the final abv, do you take the original gravity and expect a final gravity of 1.000? I'm going to try a mead (maybe a melomel?) and a cider next week and wanted confirmation on this! Also on a another note, I would guess when you add whole fruits to a brew you must rinse them with water to reduce bacteria/yeast/mold on the surface, but is there not an elevated risk of a bad brew when adding fruits?
The ABV question: Yes. Expected ABV with a final gravity brought down to 1.000 SpGr. Yeast are slightly illiterate though.
We use the final gravity reading… but for estimation, yes, we use 1.000. We rarely use fresh fruit, normally it is frozen first which helps with sanitation. You can treat with camden tablets prior to adding to the brew as well.
Doing in the original bottle way and wondering if anyone else gets a line of gunk in the head space during initial start of fermentation?😊
It's called Krausen. Happens with most all fermentation.
I made Blackberry wine from BB's from my garden. Everything went well at first. When I transferred all the berries out and began secondary F in gallon jugs with airlocks the ABV was 14%. I put it in my pantry at a steady 65 degrees and one month later the ABV was ZERO...what may have happened???
How did you measure the abv?
WAIT........ my hydrometer....... we measured a test batch yesterday and it stayed in the white like yours and didn't float hardly at all, how is this 13% ? I was taught that the hydrometer has to really float to show dramatically below the line in the other colors to show true alc. content. I'm super confused now...........did we throw out a good batch yesterday not knowing?
To calculate alcohol you need two readings. Here's a couple videos that might help:
th-cam.com/video/xNwNZgeTtIE/w-d-xo.htmlsi=HqVrVKAlhvsPfo2Y
th-cam.com/video/Y0KP0WYreic/w-d-xo.htmlsi=8I84liER-ZFKvZLm
I enjoy watching your channel very much. I don't drink anymore, because I'm a maggot when I do 😄
I noticed you use the same juice when you make red wine. Consider other brands or you could blend with other juices to get another flavor profile.
Actually, we used Aldi juice for the other one didn’t we?
@@CitySteadingBrews i went back to your earlier ones... Yes, i stand corrected.
Heh I just drank the last of my acerglyn made with bread yeast. it didnt floculate well but it sure tasted good.
And yeah on fast starting batches because of warmer weather I started a blueberry mead yesterday and kinda over shot a wee bit and an hour later my airlock was full of mead foam right to the top. lol. it was in the mid 80s. I live in Nevada and do not use air conditioning. lol.
'
How about a yeast starter? Lalvin Yeast states putting the yeast in warm water for 20 minutes. I boil 50% water and orange juice on the stove in about 4 or 5 ounces of water for 1 gallon of wine with 2 TBLP of sugar. I enjoy your videos.
Manufacturers are now saying it makes no difference. We used to do that and also saw no difference.
@@CitySteadingBrews But a quicker start to fermentation?
Nope. No difference.
I have learned so much from you both! You're the brewmasters of the shire! I just did my 2nd ferment with apple juice and honey OMG soooo good! Question: I add my sugar during 2nd ferment is that ok?
Well.. there’s a chance it could ferment more but other than that yeah.
@@CitySteadingBrews awesome thank you!
Question: First of all, I love your channel. You guys are great! I am currently making this recipe and I just finished racking into the conditioning phase. My final gravity was 0.998. I like dry red wine and I've never had concord wine before. When I tasted this wine during racking, it had an artificial grape taste to it. Could this be because it's only a little over 2 weeks old or is that how concord wine usually tastes?
Could just be the concord grape flavor by your perception.
I'm assuming that you only really want to keep it warm for the initial fermentation? And after the yeast converts the sugar you can store it at a colder cellar temp like 55-65F? I would need to use a heating pad on low or something to achieve temps of 72-76F for most of the year.
Certainly. Storing in a cool place is a good idea.
Your videos are incredibly helpful. I just finished making 1 gallon of wine using this recipe. The goal was to see if I might enjoy this hobby, to get a feel for how the process works, learn, discover and ask questions. I am definitely going to continue and would like to advance a bit beyond the fruit juice approach. I am summarizing my notes and as you might guess :), I have a question. In this I believe you chose your initial target specific gravity to be 1.100 and you did a calculation to determine approximately how much sugar to add, based on the specific gravity of the juice itself, to hit that target. That makes sense. But, in your various recipes, how do you select your starting specific gravity? Is there a formula, is it based on the yeast? Thanks again for all of your videos, creativity, information, knowledge and of course .... entertainment!!
We tend to shoot for that og most times since it is easy on the yeast, produces a consistent dry result that can be sweetened to taste and creates a reasonable ABV that can store for a long time.
@@CitySteadingBrews Awesome. Thanks again!
Oh, this looks like something I can do. I'm so going to try this. 😅
Enjoy!
Mmm chemistry set
Do you ever put new must on top of that yeast cake left in the primary fermenter?
Nope. Some have tried it but it's inconsistent is what I hear.
Someone had to sprinkle a little more science on Paw Paw 😂.
Yes!!!!!
Question, making Cider and when the froff starts forming at the top of the large bottle and then sticks to side of the bottle does this matter?
Nope, it’s pretty normal.
@@CitySteadingBrews even when the colour has changed to a DARK colour
@@yorkshire6458 Even if it changes color.
@@CitySteadingBrews fine then thanks
You are very welcome.
Thanks 🙏 you God bless you
I made something similar to this 2 weeks ago. Welches juice and I added sugar to get it to a OG of 1.1 i just checked it for a FG of .992. that should be about 14% abv right. I didnt think bread yeast could go to .992. Its super dry I am gonna back sweeten . But i was so shocked!
Of course it can ferment dry. It's still the same species as wine yeast.