A little tip to keep track of the dates of your brews: if you have glass carboys, write the date you start it in dry erase on the carboy. It won't affect your brew, and you'll have the date right there on the vessel.
It's time for you to put out a book with all your wine making, vinegar, meads, soda's and ferment starters! I will be first in line to purchase. Let me know once this is put together. Heeeheheee. Just saying!
Recently I saw someone's video that used a word I never heard of which was: Oxymel. Evidently it was made with herbs, honey and apple cider vinegar. Her video was confusing so I was hoping you could one day do a video on that and why it would be different than extracts and why people make it. You always do the best research and do the best in explaining anything and everything and besides that.... Your my favorite.
Sounds like the honey and vinegar are simply used as a solvent for making extracts the same way I use honey and homemade wine (instead of vinegar) to make my medicinal or flavored extracts
I keep wanting to try this but keep procrastinating on it, don’t consume alcohol but would definitely use it for my tinctures and extracts, thanks for showing how to do it. Got my Amazon order yesterday, the Country Living book looks amazing, can’t wait to start reading some of it, but so busy outside in this beautiful weather. Dehydrating chamomile, catnip and lemon balm today and made fresh mint tea, delicious 😋 have a blessed weekend
Hi Heidi, always enjoy your teachings. I've found that here in Houston my wines and meads are finished in 14-20 days. Maybe due to heat? Whatever, they taste fantastic and the alcohol content is 15-18% so I'm good with that 👍🤠 God Bless
I really loved this video. I want to learn how to make a great wine, as I have a couple daughter-in-law that drink wine. I want to make a special gift for each. Thanks
Thank you thank you for this information! You are the only person giving this type of info for all-natural wine making, I don’t want to have to buy yeast and other products/chemicals to make the wine. I will try to add some sugar syrup to my current batch but next time I will try to stop the process when I feel the taste is perfect. I can’t thank you enough for these videosGod bless!
Thanks Heidi!🙂 My wine didn't work last year. It tasted like grape vodka.😝 I may try a smaller batch this year until I get the hang of it. Have a great weekend and Happy Mother's Day.💐💜
What you could do is use less yeast or more sugar or something else but that from my TH-cam video watching knowledge has the most effect on sweetening it so the kick aint so upfront or with the yeast maybe you'll get less alcohol content
I did find this video helpful as I have been attempting wines the odd times without desired results. Had a great mead going once. But when I tasted it and left it another month or so and it went to vinegar. I dont do well with following instructions as II prefer going by the signs of what I'm making. Your explanation of the percent of alcohol and how to create it made so much sense that I feel I will be successful with wines from this point, the book instruction just confue me, lol. One thing the books stress is to use sterilizer and be very cautious to not contaminate tools etc. Do you steralize your process? Thanks so much Heidi for anotehr great video!
Yep, just like champagne, it needs a good swing top bottle. Most meads are stopped while still bubbly, I have had some in storage for years but when I go to open them I have to be very careful. There is a trick to it I have learned along the way to prevent it from exploding everywhere
I made a wine from bottled cherry juice, it never really bubbled actively like yours does but after 4 weeks I tasted it. I thought it was done so I bottled it, but when I opened it to share with family it bubbled all over the place. So I put the rest of it back in the bottle and let go about a week longer thinking I stopped it too soon. It is a lot stronger that when I tasted it the first time so I will probably use it for making a tincture. Will it always be bubbly or does it stop doing that at some point in the process. I am still learning how to do this for sure. I'm glad I decided to try making wine at home, thank you again for all of your help.
Yes, there will come a point it will stop bubbling once there is no more sugar to work through. You will also not have any sweetness left if you like that flavor and it will be stronger
Waiting for my gallon jugs and air lock set up. Started a raisin ferment 3 days ago, and thinking about rhubarb juice. Quick question...when you start a ferment, do you always leave the cover on your jar?
I always cover them in some way but it depends on the ferment. When I first started making starters, I only covered with a cloth but now always put a lid on. The only ferment I use just a cloth on is vinegar because it needs oxygen exposure in order to become vinegar, otherwise it will stay in the alcohol stage. short ferments like a starter are fin with just a cloth but I still prefer to use a lid these days. Kimchi and others like it I have always used a lid
Heidi I am getting ready to rack wine into my bottles and am wondering if I could put the wine in the hinge top bottles? I do have some wine bottles that a friend gave me but they had corks and so don't have corks to seal them. I did a search and the talked about using T corks but for some wines it's not advisable. Just wanting your expert opinion. I think you have the screw lid bottles at least that is what they look like in the videos. Thank you!!!
Yes, I store mine in swing top bottles often you just want to make sure you have good quality bottles or they can burst. I also really like using recycled avocado oil bottles with a screw on top and silicone inside the lid to make it air tight. They are perfect because of the dark color and the square shape makes them take up less space in storage as you can pack them tightly together
@@RainCountryHomestead Thank you so much for your speedy reply! Swing top bottles it is! I have a ton of these as I make Kombucha a use these type of bottles for it. Bee Blessed!
It is just as easy to make large batches. I make in large food grade garbage can with spigot. It starts at 50 gal.and I wind up with 30 gal of finished wine.going through the process 1 time.
Yes, of course it is just as easy if that is what you want to do and you have the space. It is simply not my preference I I do like having my jugs on the counter where I can watch them daily, especially if I am doing several and am making different kinds. Since I also use rhubarb from our garden and wild picked blackberries, I might have three or four different kinds going at a time.
Well, this is one of the videos that I didn’t watch apparently! It’s already over 85° outside today so I’m gonna wait till way later when the sun disappeared a little bit to go out there. I am working on projects in the kitchen today. Have you ever used yeast in any of your wine makings?
Other than the natural yeast that is in the fermentation starts I make, no, I have only ever used the fermentation starters. They are easy and practically free to make and I always have at least a couple of them ready to go at any time
@@RainCountryHomestead same with me. I was reading on Reddit a little bit that there is all sorts of different yeasts some for beer some for wine some for bread yada yada yada.😹😹😹 maybe I’ll try the bread yeast down the road, but I’m not gonna buy special stuff for it.
Thanks for all the info!! I am making two wines at present. I am using all organic white grape juice (store brought) and one half and half organic white grape juice and pomegranate juice in gallon jugs. I started with the two cups sugar and my own ferment and added 1 cup sugar a week in. Today I tasted them both about 3 weeks in. The alcohol is certainly there but they are way too sweet and I prefer a sweet wine. My question is, do I just wait? There is some bubbling but not a ton. I don’t have a hydrometer yet because the actual alcohol doesn’t make much difference to me. I really don’t drink much alcohol but feel this is a skill I need to know. I may serve it for Thanksgiving and use in my next big batch of elderberry syrup.
Typical time frame for wine making is 30 days so you need to at least give them another week and if they are still too sweet and are still bubbling, then yes, let them run as long as you need to
Thanks for the reply. It took me forever to find where I posted my question as I have watched your wine videos several times and could not find the video where I asked the question. I scrolled through about 7 videos and all the comments to find it. Anyway here it is Nov. 2. I started the wine Sept 19 and it soooo sweet and now no more bubbles. I tried adding another 1/2 cup ferment starter (it was bubbly) about 4 days ago to see if it would start bubbling again and it has not. I can tell it has some alcohol but not much. Any suggestions?? I racked it once.
@@jo-annjewett198 Yeah, that is quite awhile for it to be going. Sounds like something stopped the fermenting process before it could finish but I am unsure what it would be at this point. Did the juice you started with already have sugar added to it before you added sugar?
That caps that come with my jugs and bottles I use to store it in. Canning jars do have airtight lids but I would not recommend them. Please see this video: th-cam.com/video/RCcB3GsCwvE/w-d-xo.html
@@RainCountryHomestead Heidi, it’s all started with the wrong word “temperature” so what I was going to tell you that we’re waiting for the Nasturtium tincture video, that you mentioned in one of your videos, the uses, and the benefits.. I have plenty of Nasturtium now, I dehydrated a lot of flowers, but don't know what to/ how to save the leaves, sorry for confusion. :)
@@Dr.eggeaterr101 Thus my confusion because that video has been out for over two years now. It is also linked in the description box of the more recent video I did on antibiotics where I gave a somewhat extensive list. You must have missed that part. I will go ahead and link you to that old video right here: th-cam.com/video/e1elswap018/w-d-xo.html
Good morning. I posted this question but I I think it disappeared. I started to make a coffee mead. Used honey that someone just took straight from a honeycomb. Wasn't process filtered there were even a little bits of debris in it. I made my mead with it and I'm wondering if what I'm seeing floating on the top of my meat is just the debris from the honey itself, or if it has gone bad or is infected. Attached is a link with the pictures. Could anyone help me out please? I want to know if you should dump it and start over or just when I rack it, make sure not to get any of the floaties in it ?
Be very careful if you bottle with a tight cap too soon. If there's any live yeast in there (and there probably is without chemical additions) it could over pressure the bottle and cause it to burst.
This is why it is important to use quality bottles and jugs as I have mentioned in other videos. I have had VERY bubbly mead bottled up in Italian swing top bottles for a number of years and never have had one burst. Remember, champagne comes in a bottle
@@RainCountryHomestead Absolutely. Champagne comes in corked bottles because they've carefully calculated the residual sugars the yeasts can consume. For home brewers, swing tops are a great idea offering an extra safety measure.
It costs nothing to subscribe to my channel. By subscribing and clicking on the notification bell, you will always know when I have new videos up. You can also search through my over 1300 other videos to find recipes of all kinds. I have very few in written form though
I've never tasted it, but, mead has always intrigued me, so, I started a small batch last week. I also have 2 small batches of vinegar going, an apple and an orange. Everything looks good and bubbly! Instead of a gallons worth for the mead, I added 3/4 cup honey to a quart of water and 1/4 cup of a fermentation starter in a half gallon jar with an airlock. After straining, why not put the airlock on? If it's still fermenting, wouldn't the airlock keep the bottle from bursting while you're waiting for the dregs to settle to rack it? After watching your playlist several times, I read a few books on wildcrafting mead, wine and beer. I think I just confused myself, lol.
Once you have the taste you want you need to cap well in a strong glass bottle, not any kind of cheap glass that can explode. If you put an airlock on it, it will continue to get stronger and stronger and eventually lose the bubbliness and sweetness. So if you are wanting a s certain flavor and bubbliness, you will lose that over time if you store it with an airlock. I have been doing this for a good number of years and have never had a bottle or jug burst on me
Hi Heidi, an unrelated question, can hard cider be made with apple juice made with a slow juicer? I dont have a cider press so trying to find out some shortcuts.. We dont drink but your wine and mead making video's are making me want to learn the art.. :) Thank you..
@@RainCountryHomestead We have a hurom juicer, I think the process doesnt cut the fruits like a blender but crushes them so that the natural flavours and benefits are retained. That is what made me wonder if it will work in the place of a cider press. I think I will just give it a try, what can be worse!! Thank you Heidi, happy weekend!
Hello. I have 2- one gallon wines that I have started but began to notice that both have formed large air bubbles in them. They both have airlocks with water still remaining. I'm nervous about keeping them. Do you recommend that I pitch them? Thank you
I always keep extra airlocks with the water in them ready to go. During that time when the fermenting process is extra busy and the airlocks get full of foam which will either overflow or cause it to plug up, I simply switch them out, clean the ones I removed, fill with water and have them ready to switch out again. If you do not have extras, just take them off and quickly rinse them out, fill with water and put back in place. Those brief moments will not hurt it, it takes much longer time in oxygen exposure for it to have an effect and usually this stage only lasts 1-3 days
@@famousfosters3550 A few months?! It only needs 3-6 weeks to ferment (average of 30 days) with the airlock then you strain if needed, rack and store in airtight bottles or jugs.
My wine is still in the carboy with an airlock. It's a good 3 minutes before a gas bubble came through the airlock. Would you say it's done fermenting, and ready to be racked?
How long has it been fermenting? I say taste it and see what you think about how it is now. If you like it and find it strong enough, then go ahead and rack it, otherwise, you may want to leave it longer.
Hello Heidi! Started my grape (juiced them) and watermelon juice (from store) wine on April 21st. Tested today, may 7th. My hydrometer didn't float. Any ideas as to why? God Bless, Denee
@@CowbellFarm Yes. Just make sure there is some kind of silicone or rubber liner in the cap, that is what makes it airtight. Most of them will have that anyway
![[UNCUT] The Loyal Pin ปิ่นภักดิ์ EP.4 (4/4)](http://i.ytimg.com/vi/d3l5rxl5CVo/mqdefault.jpg)
I like your down to earth style, thanks!
A little tip to keep track of the dates of your brews: if you have glass carboys, write the date you start it in dry erase on the carboy.
It won't affect your brew, and you'll have the date right there on the vessel.
I used to write it on the calendar but these days I just watch them and I know by how they look or taste
👍 Danke fürs Hochladen!
👍 Thanks for uploading!
👍 Very good and beautiful, thank you!
👍 Sehr gut und schön, danke!
Good tips! Always good to hear from people doing things themselves. Stay safe and stay prepared out there!
Ty
Great explanation. Love these quickies Heidi!
😏
It's time for you to put out a book with all your wine making, vinegar, meads, soda's and ferment starters! I will be first in line to purchase. Let me know once this is put together. Heeeheheee. Just saying!
About that book, please watch this: th-cam.com/video/xMZJnarDGL8/w-d-xo.html
I really want to learn how to make wine and mead. I've got your play list saved
Recently I saw someone's video that used a word I never heard of which was: Oxymel. Evidently it was made with herbs, honey and apple cider vinegar. Her video was confusing so I was hoping you could one day do a video on that and why it would be different than extracts and why people make it. You always do the best research and do the best in explaining anything and everything and besides that.... Your my favorite.
Sounds like the honey and vinegar are simply used as a solvent for making extracts the same way I use honey and homemade wine (instead of vinegar) to make my medicinal or flavored extracts
I love that even if it's just for the sake of barter.
I keep wanting to try this but keep procrastinating on it, don’t consume alcohol but would definitely use it for my tinctures and extracts, thanks for showing how to do it. Got my Amazon order yesterday, the Country Living book looks amazing, can’t wait to start reading some of it, but so busy outside in this beautiful weather. Dehydrating chamomile, catnip and lemon balm today and made fresh mint tea, delicious 😋 have a blessed weekend
My peppermint suddenly started taking off so I need to get harvesting it now for my winter teas!
@@RainCountryHomestead I love hot tea in winter but being from the south we love ice tea, including iced mint tea sweeten with honey 😋
Hi Heidi, always enjoy your teachings.
I've found that here in Houston my wines and meads are finished in 14-20 days. Maybe due to heat? Whatever, they taste fantastic and the alcohol content is 15-18% so I'm good with that 👍🤠
God Bless
Thank you. My mead is at 4 wks and I was just trying to figure this out.
~ Laura
wow, like it, learned a lot. thank you for ur hard work.
I really loved this video. I want to learn how to make a great wine, as I have a couple daughter-in-law that drink wine. I want to make a special gift for each. Thanks
Thank you thank you for this information! You are the only person giving this type of info for all-natural wine making, I don’t want to have to buy yeast and other products/chemicals to make the wine. I will try to add some sugar syrup to my current batch but next time I will try to stop the process when I feel the taste is perfect. I can’t thank you enough for these videosGod bless!
Thanks Heidi!🙂
My wine didn't work last year. It tasted like grape vodka.😝 I may try a smaller batch this year until I get the hang of it.
Have a great weekend and Happy Mother's Day.💐💜
You too Trish and thank you!
What you could do is use less yeast or more sugar or something else but that from my TH-cam video watching knowledge has the most effect on sweetening it so the kick aint so upfront or with the yeast maybe you'll get less alcohol content
I’m in love
Thumbs up from the Dooleys of Michigan Enjoyed The Video
I did find this video helpful as I have been attempting wines the odd times without desired results. Had a great mead going once. But when I tasted it and left it another month or so and it went to vinegar.
I dont do well with following instructions as II prefer going by the signs of what I'm making. Your explanation of the percent of alcohol and how to create it made so much sense that I feel I will be successful with wines from this point, the book instruction just confue me, lol.
One thing the books stress is to use sterilizer and be very cautious to not contaminate tools etc. Do you steralize your process?
Thanks so much Heidi for anotehr great video!
I never sterilize, though I know this is a common thing that is stressed. I simply wash
@@RainCountryHomestead Thank you.
Love your videos!
yup, one thing I learned: do not do it too soon or it will keep fermenting after it is bottled and POP
Yep, just like champagne, it needs a good swing top bottle. Most meads are stopped while still bubbly, I have had some in storage for years but when I go to open them I have to be very careful. There is a trick to it I have learned along the way to prevent it from exploding everywhere
@@RainCountryHomestead blew the bottom out of one heavy swingtop! Then I burped my others!
I made a wine from bottled cherry juice, it never really bubbled actively like yours does but after 4 weeks I tasted it. I thought it was done so I bottled it, but when I opened it to share with family it bubbled all over the place. So I put the rest of it back in the bottle and let go about a week longer thinking I stopped it too soon. It is a lot stronger that when I tasted it the first time so I will probably use it for making a tincture. Will it always be bubbly or does it stop doing that at some point in the process. I am still learning how to do this for sure. I'm glad I decided to try making wine at home, thank you again for all of your help.
Yes, there will come a point it will stop bubbling once there is no more sugar to work through. You will also not have any sweetness left if you like that flavor and it will be stronger
Waiting for my gallon jugs and air lock set up. Started a raisin ferment 3 days ago, and thinking about rhubarb juice. Quick question...when you start a ferment, do you always leave the cover on your jar?
I always cover them in some way but it depends on the ferment. When I first started making starters, I only covered with a cloth but now always put a lid on. The only ferment I use just a cloth on is vinegar because it needs oxygen exposure in order to become vinegar, otherwise it will stay in the alcohol stage. short ferments like a starter are fin with just a cloth but I still prefer to use a lid these days. Kimchi and others like it I have always used a lid
Heidi I am getting ready to rack wine into my bottles and am wondering if I could put the wine in the hinge top bottles? I do have some wine bottles that a friend gave me but they had corks and so don't have corks to seal them. I did a search and the talked about using T corks but for some wines it's not advisable. Just wanting your expert opinion. I think you have the screw lid bottles at least that is what they look like in the videos. Thank you!!!
Yes, I store mine in swing top bottles often you just want to make sure you have good quality bottles or they can burst. I also really like using recycled avocado oil bottles with a screw on top and silicone inside the lid to make it air tight. They are perfect because of the dark color and the square shape makes them take up less space in storage as you can pack them tightly together
@@RainCountryHomestead Thank you so much for your speedy reply! Swing top bottles it is! I have a ton of these as I make Kombucha a use these type of bottles for it. Bee Blessed!
It is just as easy to make large batches. I make in large food grade garbage can with spigot. It starts at 50 gal.and I wind up with 30 gal of finished wine.going through the process 1 time.
Yes, of course it is just as easy if that is what you want to do and you have the space. It is simply not my preference I I do like having my jugs on the counter where I can watch them daily, especially if I am doing several and am making different kinds. Since I also use rhubarb from our garden and wild picked blackberries, I might have three or four different kinds going at a time.
my kids keep taking the air gauge thing off the top of my wine... will it be ok? its been awhile and i havent racked it.
Depends on how long it has been exposed the the air. Does it get put back on immediately?
Well, this is one of the videos that I didn’t watch apparently!
It’s already over 85° outside today so I’m gonna wait till way later when the sun disappeared a little bit to go out there. I am working on projects in the kitchen today.
Have you ever used yeast in any of your wine makings?
Other than the natural yeast that is in the fermentation starts I make, no, I have only ever used the fermentation starters. They are easy and practically free to make and I always have at least a couple of them ready to go at any time
@@RainCountryHomestead I didn’t think you did, but if you did, I was wondering the outcome. Thanks for the reply.😊🌱
@@TheSunRiseKid I know some have used bread yeast and others use wine yeast, I just really have no idea on the differences though
@@RainCountryHomestead same with me. I was reading on Reddit a little bit that there is all sorts of different yeasts some for beer some for wine some for bread yada yada yada.😹😹😹 maybe I’ll try the bread yeast down the road, but I’m not gonna buy special stuff for it.
What's around your neck, there is like something attached to your t-shirt?
That is my apron. I make my aprons so they tie on the side so I do not have to mess with tying my hair into them in the back
Thanks for all the info!! I am making two wines at present. I am using all organic white grape juice (store brought) and one half and half organic white grape juice and pomegranate juice in gallon jugs. I started with the two cups sugar and my own ferment and added 1 cup sugar a week in. Today I tasted them both about 3 weeks in. The alcohol is certainly there but they are way too sweet and I prefer a sweet wine. My question is, do I just wait? There is some bubbling but not a ton. I don’t have a hydrometer yet because the actual alcohol doesn’t make much difference to me. I really don’t drink much alcohol but feel this is a skill I need to know. I may serve it for Thanksgiving and use in my next big batch of elderberry syrup.
Typical time frame for wine making is 30 days so you need to at least give them another week and if they are still too sweet and are still bubbling, then yes, let them run as long as you need to
Thanks for the reply. It took me forever to find where I posted my question as I have watched your wine videos several times and could not find the video where I asked the question. I scrolled through about 7 videos and all
the comments to find it. Anyway here it is Nov. 2. I started the wine Sept 19 and it soooo sweet and now no more bubbles. I tried adding another 1/2 cup ferment starter (it was bubbly) about 4 days ago to see if it would start bubbling again and it has not. I can tell it has some alcohol but not much. Any suggestions?? I racked it once.
@@jo-annjewett198 Yeah, that is quite awhile for it to be going. Sounds like something stopped the fermenting process before it could finish but I am unsure what it would be at this point. Did the juice you started with already have sugar added to it before you added sugar?
So so we boild Raspberry Mead to get extract? I guess alcohol dissipates.
What tight fitting caps do you use? Can you use regular canning jars and lids (maybe the plastic screw on lids)?
That caps that come with my jugs and bottles I use to store it in. Canning jars do have airtight lids but I would not recommend them. Please see this video: th-cam.com/video/RCcB3GsCwvE/w-d-xo.html
Another great video Heidi! We’re waiting for the nasturtium temperature..
nasturtium temperature?
@@RainCountryHomestead oops! I meant tincture. Sorry!
@@Dr.eggeaterr101 I see, so you made one and are waiting for it to be ready?
@@RainCountryHomestead Heidi, it’s all started with the wrong word “temperature” so what I was going to tell you that we’re waiting for the Nasturtium tincture video, that you mentioned in one of your videos, the uses, and the benefits.. I have plenty of Nasturtium now, I dehydrated a lot of flowers, but don't know what to/ how to save the leaves, sorry for confusion. :)
@@Dr.eggeaterr101 Thus my confusion because that video has been out for over two years now. It is also linked in the description box of the more recent video I did on antibiotics where I gave a somewhat extensive list. You must have missed that part. I will go ahead and link you to that old video right here: th-cam.com/video/e1elswap018/w-d-xo.html
I just strained my mead after 30 days and i tasted it, it definetly needs more sweetness, could i add more honey and continue to ferment?
If you add the honey then ferment more, it will just go back to having less sweetness so simply add honey to taste and then bottle up
Good morning. I posted this question but I I think it disappeared. I started to make a coffee mead. Used honey that someone just took straight from a honeycomb. Wasn't process filtered there were even a little bits of debris in it. I made my mead with it and I'm wondering if what I'm seeing floating on the top of my meat is just the debris from the honey itself, or if it has gone bad or is infected. Attached is a link with the pictures. Could anyone help me out please? I want to know if you should dump it and start over or just when I rack it, make sure not to get any of the floaties in it ?
I am sure it is fine, it is common to have bits of pulp and more floating to the top or sinking to the bottom
Be very careful if you bottle with a tight cap too soon. If there's any live yeast in there (and there probably is without chemical additions) it could over pressure the bottle and cause it to burst.
This is why it is important to use quality bottles and jugs as I have mentioned in other videos. I have had VERY bubbly mead bottled up in Italian swing top bottles for a number of years and never have had one burst. Remember, champagne comes in a bottle
@@RainCountryHomestead Absolutely. Champagne comes in corked bottles because they've carefully calculated the residual sugars the yeasts can consume. For home brewers, swing tops are a great idea offering an extra safety measure.
Thank You for all Your amazing videos.. Do I have to subscribe to be able to get recipes for wine or mead or Anything ??? LOVE love Love Your Videos..
It costs nothing to subscribe to my channel. By subscribing and clicking on the notification bell, you will always know when I have new videos up. You can also search through my over 1300 other videos to find recipes of all kinds. I have very few in written form though
I've never tasted it, but, mead has always intrigued me, so, I started a small batch last week. I also have 2 small batches of vinegar going, an apple and an orange. Everything looks good and bubbly! Instead of a gallons worth for the mead, I added 3/4 cup honey to a quart of water and 1/4 cup of a fermentation starter in a half gallon jar with an airlock. After straining, why not put the airlock on? If it's still fermenting, wouldn't the airlock keep the bottle from bursting while you're waiting for the dregs to settle to rack it? After watching your playlist several times, I read a few books on wildcrafting mead, wine and beer. I think I just confused myself, lol.
Once you have the taste you want you need to cap well in a strong glass bottle, not any kind of cheap glass that can explode. If you put an airlock on it, it will continue to get stronger and stronger and eventually lose the bubbliness and sweetness. So if you are wanting a s certain flavor and bubbliness, you will lose that over time if you store it with an airlock. I have been doing this for a good number of years and have never had a bottle or jug burst on me
Hi Heidi, an unrelated question, can hard cider be made with apple juice made with a slow juicer? I dont have a cider press so trying to find out some shortcuts.. We dont drink but your wine and mead making video's are making me want to learn the art.. :) Thank you..
I do not know how a slow juicer works but I am sure you can. Even cooked juice can be made into wine as long as one has a ferment starter of some sort
@@RainCountryHomestead We have a hurom juicer, I think the process doesnt cut the fruits like a blender but crushes them so that the natural flavours and benefits are retained. That is what made me wonder if it will work in the place of a cider press. I think I will just give it a try, what can be worse!! Thank you Heidi, happy weekend!
@@JeTVas Yes, it would.
Hello. I have 2- one gallon wines that I have started but began to notice that both have formed large air bubbles in them. They both have airlocks with water still remaining. I'm nervous about keeping them. Do you recommend that I pitch them? Thank you
I always keep extra airlocks with the water in them ready to go. During that time when the fermenting process is extra busy and the airlocks get full of foam which will either overflow or cause it to plug up, I simply switch them out, clean the ones I removed, fill with water and have them ready to switch out again. If you do not have extras, just take them off and quickly rinse them out, fill with water and put back in place. Those brief moments will not hurt it, it takes much longer time in oxygen exposure for it to have an effect and usually this stage only lasts 1-3 days
@@RainCountryHomestead Even if it's been this way for a few months?
@@famousfosters3550 A few months?! It only needs 3-6 weeks to ferment (average of 30 days) with the airlock then you strain if needed, rack and store in airtight bottles or jugs.
My wine is still in the carboy with an airlock. It's a good 3 minutes before a gas bubble came through the airlock. Would you say it's done fermenting, and ready to be racked?
How long has it been fermenting? I say taste it and see what you think about how it is now. If you like it and find it strong enough, then go ahead and rack it, otherwise, you may want to leave it longer.
Hello!
I'm about 3 weeks in for a blueberry flavored mead and a strawberry wine they both have a strong sulfur smell. Is it ruined?
I doubt it, just let them finish or even take a taste to see where they are at
Do you have a recipe book on your tinctures, remedies and salves? Thank you
No book yet, sorry, no time to write one either. I do have many videos on them though
Thank you. I've been saving and taking notes. A book of your recipes would be priceless!
Hello Heidi! Started my grape (juiced them) and watermelon juice (from store) wine on April 21st.
Tested today, may 7th. My hydrometer didn't float. Any ideas as to why?
God Bless,
Denee
Did you test with the hydrometer BEFORE starting the ferment?
@@RainCountryHomestead yes, it registered just below 1.1. Thank you Heidi!
How do you reuse/resealing screw top wine bottles ?
For bottling up the homemade wine or vinegars.
@@RainCountryHomestead wine ... I know you can use for vinegar correct
@Jacquelyn Harvey My previous reply was to what I use them for which is what I thought you were asking. So what exactly is your question?
@@RainCountryHomestead I’m sorry it was it are they air tight enough to bottle wine is what I was asking so sorry
@@CowbellFarm Yes. Just make sure there is some kind of silicone or rubber liner in the cap, that is what makes it airtight. Most of them will have that anyway