um... that mango looks good! I bet that does smell great!!! Oh yea... I use a big rubber band to hold my mesh bag from falling into the carboy, while I add my crushed fruits, it works great! Stranded Sailor WInes thanks again for the great content Greg
Remember when you used to add the yeast nutrient, acid blend, etc after the sugar water? I just do what you do. Since you put it in first, so do I. Love your videos! They are the only one I trust.
So cool that the mango farmer is trying to encourage wine making uses too! I love mangos & never had mango wine. I don’t know a mango farmer but could do frozen in Mn.
Beat ya to this one on the mango wine, got some racking couple weeks now. You guys really taught me a lot when I was starting out! Please do a chocolate and/or coffee wine in the future I really want to make some but can’t find much info on how to do a chocolate wine. Keep up the amazing vids!!!
I will do a chocolate wine because my wife wants one... wait until you see my next wine that Is fermenting now... it will give an idea how to make the chocolate. And will put the coffee wine on my list. Thanks Josh keep me posted on all your batches. 👍👍🍷🍷
I have a possible good wine for you to make its orange and lime. Why I think this would be a good combo is because when we were kids my mom used to make kool aid and she would combine orange and lime and we called it SWAMP WATER. Just thought it would be a fun one for you guys to do. Great Videos !!!!
There’s a mango-habanero mead on my to-brew list. Now I’m seriously considering adding a straight mango wine to that list. I’m wondering if a little lemon zest might do good with mango… or some nicely peppery mint… Edit: or a mango-passionfruit wine/mead. I made an absolutely delicious semi-dry passionfruit mead last year. It’s delicious on its own, or with a summery salad that has bits of crispy chicken and fresh fruit added to it… or with a piece of grilled salmon with all the fixings. It accidentally re-fermented ever so slightly in the bottle, making it petilllant (just below sparkling) which was a very happy accident for this particular mead. By my calculations it’s around 14% with absolutely no alcohol burn. Just fruity, slightly sweet freshness and tropical goodness.
I have now started the process of making 1 gallon of this Mango wine. I ordered all the equipment that you have so that i could follow your recipe to the point, costed me 3x the price because of shipping to norway + customfees😂But now i have made it, and it just started fermenting 1 day after i added the yeast. very excited! Thank you for making these videos, and also answering all the questions i have asked on several videos. Will update you on the final product, and i hope to see your part 2 of this soon enough (if you have gotten a better carboy by now lol)
hello sir thanks for your great video, Im about to make 5 Gallon Batch Mango I was wondering can I substitute some organic honey from the farm with the sugar?
Yum!! Oddly enough this mango wine after the first racking looks exactly like my blaand - fermented whey after you've filtered out the cheese curds. Yeah, I know...milk wine sounds weird but it's awesome and I'm getting into more and more extravagant wines, lol! Finishing the year with 100L of grape wine now that it's a season and my parents have a vineyard, coffee mead and milk wine haha!
@@HowToDoneRight Yup. Not kidding at all. It's an old drink which vikings brought over to Scotland and Iceland. Technically it's fermented whey but you normally start with milk, separate whey from the curds by pouring lemon juice into the heated milk, filter the curds out and you get about a kilo and a half of cheese from 6L of milk. You add 1 - 1.5kg of sugar or honey to the whey, and get 5.5 - 6L of must you ferment. Since the milk already has lactose which is a non fermentable sugar, you don't even need to back-sweeten this as it ends as a sweet wine, believe it or not with mostly fruity notes. And not just citrusy from the lemon juice you added, but with notes of pineapple, coconut and then vanilla too. If you want to ferment it out to dryness, you need to add the lactase enzyme, easily available in the form of tablets for lactose intolerance. Check out Happy Homestead's or Bearded and Bored's videos here on TH-cam, or just type in blaand.
@@HowToDoneRight Literally like that mango wine of yours before it clears up. After it clears it's like white wine. Folks often compare the color with Chardonnay.
So I just racked this wine to the secondary, BUT, i read the hydrometer wrong. My SG was .990 but i read it as 1.990 and added water. Is there a way i can fix this? Should just just add sugar syrup and give it more yeast? Im a little confused about what to do at this point...thanks for any help. Love the channel and thanks for all the great videos!
23:54 I always worry about my wine mixing up with all the stuff that's set out of it when I take it up and downstairs, would it be a good idea to just keep it on one floor when I rack it instead of going downstairs to avoid this or doesn't it matter?
I want to make my first 5 gallon batch, Two questions, My first question is you think 15 lbs of mango will work and my second question is how come you left the bag in the container while racking?
@@HowToDoneRight Please don’t get tired of me, lol You’re a great teacher. So, if I use a puree for a 5-gallon batch I would just add 20 pounds of the puree to the water, correct? I know it’s a dumb question but I can’t take a chance, I’m new at this and trying to figure this out and it’s confusing. And by the way, you’re the best person on TH-cam to learn from. Wish I could hang out with you. lol
Come on by will make wine together. Lol... as long as it 100 percent puree no water and no sugar added yes just weigh it out as if was real fruit same measurement. Make sure has no sulfates in it or may not ferment. But many people use purees. May be hard to get clear just warning you because of the fine particles. Extra rackings will be needed.
Hi!!! My wine has been fermenting for 13 days and it’s reading at 0.990. Should I wait for it to hit 1.00 or should I rack it? My water levels were leveled evenly in the airlock before checking the specific gravity. Once I put it back up they’re not evenly leveled anymore.
Yes get that racked and to the secondary. Don't want it to turn to vinegar. You already went past the 1.000 sg. When the bubble stops bubbling like 1 minute apart it's done.
Your so lucky to have mangos readily Available. Different yeast will have higher tolerance for heat than others... I ferment between 65 and 75 ferenheit.
I’m a first timer over here and making my first batch based off your incredibly informative videos. I was just wondering if there is any odor during fermentation? Any odors I should be worried about?
Thought I’d give an update on my mango/ginger wine. Unfortunately I think I screwed up got busy I put my mango and ginger with my Camden tablets and other ingredients but I never went back and added any sugar, while it started fermenting and still is, i’m not sure it smells correct and the readings were way off. Don’t know if it’s too late it’s been 10 days....
Hey man. Cool video. I was planning a different method. I was going to immerse fruit in bag and boil for an hour adding sugar at the end and pour over an equal volume of distilled water to quick cool and pitch yeast when it gets to temp. Sound okay? I have an 8gal PET fermzilla fermenter i was planning to use as it sounds the most logical for my setup
@@HowToDoneRight ahh. Okay. Still new to the wine thing. Thanks for the tip. In that case I'll do the sugar dissolving at double volume and bag the fruit up in filter bag and put in fermzilla with some room temp distilled water. I suppose the reasoning for not boiling is carmelization of sugars. Honestly, I'm just gonna run a kviek lutra from beer trub and not a specialty wine yeast. Mango terpenes are represented often using this yeast and I've already got a beer going with it with a big trub cake i need to do something with and I figured a fruit wine would be fun.
Boiling fruit for wine Is going to destroy its complexity in the fruit. And you never use distilled water wine needs the minerals... be sure to watch all my wine videos before jumping into the hobby. There are must dos and don't to be successful.
@@HowToDoneRight okay for sure. I won't boil.. The rest of the stuff I'm pretty decent at. I'm not really a drinker at all though. The reason i wanted to boil was for sanitary sake. I work in biology/organic chemistry in front of a laminar flow hood and things like cooling liquids in the open, using raw fruit, or handling any part of are anything touching or having hands anywhere near or breathing anywhere near any part of this is spewing bacteria and fungi everywhere already so the sanitation thing is a bit overstated in brewing. The raw fruit thing solidifies that belief for me because that's literally the opposite of many of the protocol i use for trying not to grow bacteria and fungi on petri dishes during my work. Brewing is for sure less about sanitation than it is about hitting a high enough yeast cell count to out compete other infections that are already present in the media.
Question? I've got some frozen Tropical Fruit Blend with Pineapple, Mango, Papaya and Coconut... am going to make my next batch with. Do i need to use Acid Blend and if so how much? I'm guessing about 1/2 teaspoon acid blend per gallon, based on your pineapple video. My recipe book does not include such a recipe... I appreciate your inspiration and your channel! Thanks Greg
Major problem..... never ever ever ever ferment coconut.. it is toxic and deadly. People have died from that... I did alot of research on that because I thought coconut wine would be great...not anymore.. but your other 3 fruits will be great together. Yes always use acid blend. Half tsp per gallon of wine. 👍👍👍I'm glad you asked.
@@HowToDoneRight oh wows... i did not know that! thanks for telling me that. I will have to see if I can pull the coconut chunks out then. Thanks for the information much appreciated!
@@HowToDoneRight thanks I will wash all the fruits and make sure to get all the coconut out of it! It was on sale for $7 a bag at Walmart fresh market so i thought it would make an interesting batch. I greatly appreciate the heads up!
Hi, Going to start my 5 gallon white wine juice First take a reading with Hydrometer Place campden tables how many tables do I add? Yeast Nutrien 5 tsp Wine Tannin 1.25 tsp Red Star premiere classique 1 envelope Is this correct?
@@HowToDoneRight thank you, I went yesterday and bought grape musto. There's a few products that I could not get is that ok? For Hydrometer reading what should that be?
I have a whole video on how to sweeten. th-cam.com/video/h1rL3TGbvOw/w-d-xo.html Part 2 is coming soon. I had a mishap and a carboy break on me. You got to watch that one too.
@@HowToDoneRight Thank you that video was very helpful. I have one more question if you don't mind. my fermentation has been standing now for 2 days and now when I was gonna open it to stir, it smells very alcoholic not very good strawberry-smell? Is that normal?
Yes that is totally normal. If you followed recipe it will be a very dry wine... when you backsweeten the strawberry smell and flavor will return. It's an amazing wine... I had someone offer to buy all my strawberry wine and money was no object it's that good. Keep me posted. 👍👍
Did you take your ABV reading after 24h? Before add yeast All my chemical recommend add 1 tsp per gallon but your recipe said 1/2 tsp… is it ok? Thanks so much for your videos. I just started your recipe for 1 gallon mix berry wine
@@HowToDoneRight Acid Blend, yeast nutrients, pectic enzyme and wine tannins. I use YOUNG’S products and recommended use 1 tsp per gallon. Thanks for your reply
Kinda... had a disaster with part 2 . th-cam.com/video/_vGMn9O3czI/w-d-xo.html Need to reshoot part 2 but may take a little while unfortunately. That never happened before.
My wine is not bubbling Please Help - we did everything step by step and double checking as we went. We had not bubbles before adding Yeast and it's been two days and still no bubbling
We now have a store for everything you see in our videos for supplies. www.amazon.com/shop/howtodoneright
I'm excited for this one! I had a Costco sized bag of mango in the freezer that no one was using so now it's being turned into 1 gallon of mango wine!
Oh yeah frozen mangos work great👍👍
Love love love mangos. This one going on my to do list. I have a mango cutter. It's kinda like an apple cutter. So much easier.
Oh yeah this is a must try.... I just started a new batch about an hour ago. Coming soon. 😀😀
You are a great teacher. Enthusiasm! Very clear and interesting! Thank you!
Alllll thank you so much for your kind words. 👍👍❤️❤️
um... that mango looks good! I bet that does smell great!!! Oh yea... I use a big rubber band to hold my mesh bag from falling into the carboy, while I add my crushed fruits, it works great! Stranded Sailor WInes thanks again for the great content Greg
Great tip. I got ri get one. Thanks for watching👍👍
Remember when you used to add the yeast nutrient, acid blend, etc after the sugar water? I just do what you do. Since you put it in first, so do I. Love your videos! They are the only one I trust.
Allll thanks so much and thanks for supporting our channel. 😀😀❤️❤️👍👍
So cool that the mango farmer is trying to encourage wine making uses too! I love mangos & never had mango wine. I don’t know a mango farmer but could do frozen in Mn.
Lol. Yeah he said he has way too many to use and turning to wine.
@@HowToDoneRight what a great problem to have !
Beat ya to this one on the mango wine, got some racking couple weeks now. You guys really taught me a lot when I was starting out! Please do a chocolate and/or coffee wine in the future I really want to make some but can’t find much info on how to do a chocolate wine. Keep up the amazing vids!!!
I will do a chocolate wine because my wife wants one... wait until you see my next wine that Is fermenting now... it will give an idea how to make the chocolate. And will put the coffee wine on my list. Thanks Josh keep me posted on all your batches. 👍👍🍷🍷
Another great video keep up the awesome work you do with your wife.
Thanks so much John♥️♥️👍👍
I have a possible good wine for you to make its orange and lime. Why I think this would be a good combo is because when we were kids my mom used to make kool aid and she would combine orange and lime and we called it SWAMP WATER. Just thought it would be a fun one for you guys to do. Great Videos !!!!
Great idea. I love that. I will put that on my list. 😁😁👍👍
There’s a mango-habanero mead on my to-brew list. Now I’m seriously considering adding a straight mango wine to that list. I’m wondering if a little lemon zest might do good with mango… or some nicely peppery mint…
Edit: or a mango-passionfruit wine/mead. I made an absolutely delicious semi-dry passionfruit mead last year. It’s delicious on its own, or with a summery salad that has bits of crispy chicken and fresh fruit added to it… or with a piece of grilled salmon with all the fixings. It accidentally re-fermented ever so slightly in the bottle, making it petilllant (just below sparkling) which was a very happy accident for this particular mead. By my calculations it’s around 14% with absolutely no alcohol burn. Just fruity, slightly sweet freshness and tropical goodness.
Lemon zest is great idea.. and that passionfruit sounds amazing too. You have some great ideas. 👍👍
Looks good
For sure👍👍
I have now started the process of making 1 gallon of this Mango wine. I ordered all the equipment that you have so that i could follow your recipe to the point, costed me 3x the price because of shipping to norway + customfees😂But now i have made it, and it just started fermenting 1 day after i added the yeast. very excited! Thank you for making these videos, and also answering all the questions i have asked on several videos. Will update you on the final product, and i hope to see your part 2 of this soon enough (if you have gotten a better carboy by now lol)
Awesome. You are making wine and will be very successful. Keep me posted. 👍👍
A spoon is great for removing the cubes from the skin
Hi, thanks for all the information. I have a question, do you recommend to blend the pulp fruit with a blender?
Never.. you will add too much fine particles and will have to rack many times to get out.
hello sir thanks for your great video, Im about to make 5 Gallon Batch Mango I was wondering can I substitute some organic honey from the farm with the sugar?
Oh yeah... honey works great for wine
Yum!! Oddly enough this mango wine after the first racking looks exactly like my blaand - fermented whey after you've filtered out the cheese curds.
Yeah, I know...milk wine sounds weird but it's awesome and I'm getting into more and more extravagant wines, lol!
Finishing the year with 100L of grape wine now that it's a season and my parents have a vineyard, coffee mead and milk wine haha!
Are you being serious.. milk wine?.... that's extravagant for sure. 👍👍
@@HowToDoneRight Yup. Not kidding at all. It's an old drink which vikings brought over to Scotland and Iceland.
Technically it's fermented whey but you normally start with milk, separate whey from the curds by pouring lemon juice into the heated milk, filter the curds out and you get about a kilo and a half of cheese from 6L of milk. You add 1 - 1.5kg of sugar or honey to the whey, and get 5.5 - 6L of must you ferment. Since the milk already has lactose which is a non fermentable sugar, you don't even need to back-sweeten this as it ends as a sweet wine, believe it or not with mostly fruity notes. And not just citrusy from the lemon juice you added, but with notes of pineapple, coconut and then vanilla too.
If you want to ferment it out to dryness, you need to add the lactase enzyme, easily available in the form of tablets for lactose intolerance.
Check out Happy Homestead's or Bearded and Bored's videos here on TH-cam, or just type in blaand.
That might be a future video. Sounds amazing. What color is it??
@@HowToDoneRight Literally like that mango wine of yours before it clears up. After it clears it's like white wine. Folks often compare the color with Chardonnay.
That's awesome. I am going to try that one and make a video of it. 👍👍
So I just racked this wine to the secondary, BUT, i read the hydrometer wrong. My SG was .990 but i read it as 1.990 and added water. Is there a way i can fix this? Should just just add sugar syrup and give it more yeast? Im a little confused about what to do at this point...thanks for any help. Love the channel and thanks for all the great videos!
Did you taste it? Should be very dry. Did it taste like wine.? What size batch and how much water did you add?
@@HowToDoneRight It tastes dry and somewhat like wine. I ended up adding 5 cups of water before I realized what I did....I was making a 1 gal batch
5 cups of water is alot for 1 gallon batch. Should be very dry. Continue process of racking until clear... then back sweeten and see if better.
Thanks for the advice....I really appreciate it!
@@anthonywagner9873 Sure thing best of luck on that batch. 🍷🍷
23:54 I always worry about my wine mixing up with all the stuff that's set out of it when I take it up and downstairs, would it be a good idea to just keep it on one floor when I rack it instead of going downstairs to avoid this or doesn't it matter?
Yes that is better idea.. wish I could but have to be careful carrying because better light for shooting video. But yes do that if you can. 👍👍
I want to make my first 5 gallon batch, Two questions, My first question is you think 15 lbs of mango will work and my second question is how come you left the bag in the container while racking?
15 pounds Is the minimum. 3 to 4 pounds per gallon. Bag will drip juice out as racking. Don't squeeze the bag though unless short in CARBOY.
@@HowToDoneRight Thank you, another question, can i use pure mango puree?
Sure can.
@@HowToDoneRight Please don’t get tired of me, lol You’re a great teacher. So, if I use a puree for a 5-gallon batch I would just add 20 pounds of the puree to the water, correct? I know it’s a dumb question but I can’t take a chance, I’m new at this and trying to figure this out and it’s confusing. And by the way, you’re the best person on TH-cam to learn from. Wish I could hang out with you. lol
Come on by will make wine together. Lol... as long as it 100 percent puree no water and no sugar added yes just weigh it out as if was real fruit same measurement. Make sure has no sulfates in it or may not ferment. But many people use purees. May be hard to get clear just warning you because of the fine particles. Extra rackings will be needed.
Hi!!! My wine has been fermenting for 13 days and it’s reading at 0.990. Should I wait for it to hit 1.00 or should I rack it? My water levels were leveled evenly in the airlock before checking the specific gravity. Once I put it back up they’re not evenly leveled anymore.
Yes get that racked and to the secondary. Don't want it to turn to vinegar. You already went past the 1.000 sg. When the bubble stops bubbling like 1 minute apart it's done.
@@HowToDoneRight thank you so much. Just racked it!
Keep me posted. 👍👍👍
The mesh bag looks like a 5-gallon paint strainer?
I made Mango wine 4 days ago,I used frozen mango from Walmart,it was $7.58 for 3# and I bought a 16oz bag,not sure what that was
Great tip. I use frozen all the time.. but when mangos are in season very cheap where I live👍👍👍
So do you wash the sanitizer off the tools that you use?
No... it's only effective when used wet. Great question.👍👍
Can we use mango pulp
Oh yes... be sure it does not have sulfites or sulfates in it or will not ferment. Great question👍👍
What equipment do I need to make mango wine, other then the mangoes?
Whole video on that.
th-cam.com/video/K5Xz9q6HgDM/w-d-xo.html
What's the temperature?
I'm in South east Asia 27-36°
There are a lot of mangoes here.
Your so lucky to have mangos readily Available. Different yeast will have higher tolerance for heat than others... I ferment between 65 and 75 ferenheit.
I’m a first timer over here and making my first batch based off your incredibly informative videos.
I was just wondering if there is any odor during fermentation? Any odors I should be worried about?
Yes the yeast stinks. It's normal
If you can’t smell it without gagging, it’s probably bad…
Is it necessary to add acid blend, yeast nutrient, tannin, pectic enzyme, and the tablet?
I would recommend... the tablet is a must of making wine from Fruit. All the others are going to add flavor and clear your wine.
Can the additives be added after fermentation? I missed that step.
Should be able too. Yeast Nutrient will have no purpose
Should I use filtered water, or is tap water ok for my wine? Does it make a difference ?
Tap water is a must in my opinion.. your wine needs some of the minerals in tap water. Great question but filtered water will work also. 👍👍
@@HowToDoneRight Thank you so much.
No problem. Ask anytime. Want to see you be successful. 👍👍
Do you think freshly squeezed mango juice would also work instead of using pulp and the pulp bag?
Oh yes... but follow my wine from juice video. That would be best. th-cam.com/video/nWcf4lkNQRw/w-d-xo.html
@@HowToDoneRight thanks
Can use the 1 gallon recipe in a glass jar
Only if has an airlock. Otherwise could explode.
Thought I’d give an update on my mango/ginger wine. Unfortunately I think I screwed up got busy I put my mango and ginger with my Camden tablets and other ingredients but I never went back and added any sugar, while it started fermenting and still is, i’m not sure it smells correct and the readings were way off. Don’t know if it’s too late it’s been 10 days....
Yeah your probably not getting much fermentation without sugar. You can add now with yeast and see what happens.
But you should add some water to dissolve the powder mix before the fruit goes into the mesh bag...to help with the mixing. Just a thought
Not necessary. As you stir each day will get mixed up.
Hey man. Cool video. I was planning a different method. I was going to immerse fruit in bag and boil for an hour adding sugar at the end and pour over an equal volume of distilled water to quick cool and pitch yeast when it gets to temp. Sound okay? I have an 8gal PET fermzilla fermenter i was planning to use as it sounds the most logical for my setup
Never ever boil your fruit... enough said.
@@HowToDoneRight ahh. Okay. Still new to the wine thing. Thanks for the tip. In that case I'll do the sugar dissolving at double volume and bag the fruit up in filter bag and put in fermzilla with some room temp distilled water. I suppose the reasoning for not boiling is carmelization of sugars. Honestly, I'm just gonna run a kviek lutra from beer trub and not a specialty wine yeast. Mango terpenes are represented often using this yeast and I've already got a beer going with it with a big trub cake i need to do something with and I figured a fruit wine would be fun.
Boiling fruit for wine Is going to destroy its complexity in the fruit. And you never use distilled water wine needs the minerals... be sure to watch all my wine videos before jumping into the hobby. There are must dos and don't to be successful.
@@HowToDoneRight okay for sure. I won't boil.. The rest of the stuff I'm pretty decent at. I'm not really a drinker at all though. The reason i wanted to boil was for sanitary sake. I work in biology/organic chemistry in front of a laminar flow hood and things like cooling liquids in the open, using raw fruit, or handling any part of are anything touching or having hands anywhere near or breathing anywhere near any part of this is spewing bacteria and fungi everywhere already so the sanitation thing is a bit overstated in brewing. The raw fruit thing solidifies that belief for me because that's literally the opposite of many of the protocol i use for trying not to grow bacteria and fungi on petri dishes during my work. Brewing is for sure less about sanitation than it is about hitting a high enough yeast cell count to out compete other infections that are already present in the media.
Question? I've got some frozen Tropical Fruit Blend with Pineapple, Mango, Papaya and Coconut... am going to make my next batch with. Do i need to use Acid Blend and if so how much? I'm guessing about 1/2 teaspoon acid blend per gallon, based on your pineapple video. My recipe book does not include such a recipe... I appreciate your inspiration and your channel! Thanks Greg
Major problem..... never ever ever ever ferment coconut.. it is toxic and deadly. People have died from that... I did alot of research on that because I thought coconut wine would be great...not anymore.. but your other 3 fruits will be great together. Yes always use acid blend. Half tsp per gallon of wine. 👍👍👍I'm glad you asked.
@@HowToDoneRight oh wows... i did not know that! thanks for telling me that. I will have to see if I can pull the coconut chunks out then. Thanks for the information much appreciated!
Me either. If you Google it you will see some horror stories.
@@HowToDoneRight thanks I will wash all the fruits and make sure to get all the coconut out of it! It was on sale for $7 a bag at Walmart fresh market so i thought it would make an interesting batch. I greatly appreciate the heads up!
Sure thing. Keep me posted how it goes.
Hi,
Going to start my 5 gallon white wine juice
First take a reading with Hydrometer
Place campden tables how many tables do I add?
Yeast Nutrien 5 tsp
Wine Tannin 1.25 tsp
Red Star premiere classique 1 envelope
Is this correct?
Recipes in description.
5 Gallon Batch Mango Wine recipe
15-20 pounds fresh or frozen fruit (Mangos in this case)
10 pounds of Sugar
5 Campden Tablets
2.5 Tsp Yeast Nutrient
2.5 Tsp Acid Blend
2.5 Tsp Wine Tannin
2.5 Tsp Pectic Enzyme
1 Package Wine Yeast
@@HowToDoneRight thank you, I went yesterday and bought grape musto. There's a few products that I could not get is that ok? For Hydrometer reading what should that be?
@@HowToDoneRight Those products that you recommend i use work excellent a SG Red 60, SG White 82, SG 80, SG 89. Do I strir every day?
Yes stir each day to keep fruit moist and add some oxygen👍👍
Where is part2?!? Also how can you make it sweet?
I have a whole video on how to sweeten. th-cam.com/video/h1rL3TGbvOw/w-d-xo.html
Part 2 is coming soon. I had a mishap and a carboy break on me. You got to watch that one too.
@@HowToDoneRight thanks!! or should i say... sweet!
🙂🙂🙂👍👍👍
Are there any replacements for some of the chemicals that you are using in your wine?
Oh yeah.. watch this video I talk about replacements for all ingredients
th-cam.com/video/a_nadvqSR5E/w-d-xo.html
@@HowToDoneRight Thank you that video was very helpful. I have one more question if you don't mind. my fermentation has been standing now for 2 days and now when I was gonna open it to stir, it smells very alcoholic not very good strawberry-smell? Is that normal?
Yes that is totally normal. If you followed recipe it will be a very dry wine... when you backsweeten the strawberry smell and flavor will return. It's an amazing wine... I had someone offer to buy all my strawberry wine and money was no object it's that good. Keep me posted. 👍👍
@@HowToDoneRight thanks for answering:) its very foamy but not alot of bubbles yet in the airlock. Still only day 2 though so let's see.
Don't worry about airlock so much. Foam is key. I have had many buckets that do not seal properly and bubbler may not bubble. That's not an issue.
What do I do making peach mango wine and it is not bubbling ? Please help
Watch this video. It will help you get it going. Can be a few things.
th-cam.com/video/LpZppqIAXno/w-d-xo.html
Did you take your ABV reading after 24h? Before add yeast
All my chemical recommend add 1 tsp per gallon but your recipe said 1/2 tsp… is it ok?
Thanks so much for your videos. I just started your recipe for 1 gallon mix berry wine
No abv reading is done when start then when done fermenting. 1 tsp of what?... you will love the mixed berry. Incredible👍👍
@@HowToDoneRight Acid Blend, yeast nutrients, pectic enzyme and wine tannins. I use YOUNG’S products and recommended use 1 tsp per gallon.
Thanks for your reply
The will be fine as long as going By your package. Each brand can be different. 👍👍
@@HowToDoneRight but I just put 1/2 tsp like your recipe said. Do you think will be ok or need to add another 1/2 tsp and wait more 24h?
1/2 tsp is perfectly fine. Your making wine Carlos its fun.
Is it that sanitizer safe for human consumption? Thank you 😊
Oh yes... all your famous restaurants use Star San.. it's alot better to sanitize then risk not doing it
Well noted with thanks
As a chef I use this in my restaurant all the time its one of the best & safe for human consumption cleaners
Thank you so much for commenting and clarifying with viewers. Have a great weekend. 👍👍😁😁🍷🍷
😍👍👍🇲🇦
Is there a follow-up on this wine? :)
Kinda... had a disaster with part 2 . th-cam.com/video/_vGMn9O3czI/w-d-xo.html
Need to reshoot part 2 but may take a little while unfortunately. That never happened before.
@@HowToDoneRight aaah yes I saw that.. very unfortunate😅
My wine is not bubbling Please Help - we did everything step by step and double checking as we went. We had not bubbles before adding Yeast and it's been two days and still no bubbling
This video will help you with stuck fermentation. th-cam.com/video/LpZppqIAXno/w-d-xo.html
This video will help you with stuck fermentation. Don't panic can take some time. Is it foaming? th-cam.com/video/LpZppqIAXno/w-d-xo.html
Can you make paw paw wine
I'll put that on my list. 😀
Is a diabetic patient take this wine?
Consult your doctor. This wine is no different than other wines except it's homemade.
I noticed you do not degass your wine. Is there a reason why you choose not to? At what stage is degassing done?
It's just not necessary. If you see where I stir bentonite in that is doing some degassing. Most commercial wineries do not degass.
You put to much químicos on your wine my friend, I don’t think that is healthy..
All wine is healthy👍