Making Tasty Wine from Cheap Fruit Juice and Bread Yeast (Full Walk-through and Tasting)
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- เผยแพร่เมื่อ 23 มิ.ย. 2024
- In this video we're doing a complete demonstration of how to make honest-to-goodness wine from regular fruit juice from the grocery store. Using juice, ordinary sugar, and bread yeast, we'll make 3 varieties of wine from start to finish. After that comes the best part: tasting the wine!
Here's the entire recipe:
2 quarts of fruit juice
2 cups of white sugar
2 teaspoons yeast - แนวปฏิบัติและการใช้ชีวิต
I made 2 batches of wine 1 batch was a 100 per cent juice using 1and a half cups of sugar and a half a tsp. bread yeast . The 2nd batch was a juice cocktail I used 1 cup of sugar and a half a tsp. of bread yeast both bottles were 2 qts with 16 oz. removed. I left them for 4 weeks to make sure they were done. I loosen the cap for the gases to escape they were plastic jugs. I tasted them both and they were very good I plan on doing more in the future. I am from Minnesota and just beginning to make wine and apple cider, I haven't made the cider yet.
This has to be the best newbie guide for making wine. No nonsense talk, Straight to the point, No questions left unanswered.
Thank you sir!
Thank you, Frank, I appreciate it
brings back memories of 40 years ago when i made wine same way used many different juices found orange and pineapple were the strongest, great video
Great information on making a simple wine. As a wine maker I would like to add one thing if you don’t mind. When getting the juice he said pick juice with no additives and that’s 100% correct. The one additive that many have that’s okay is citric acid. I add citric acid to all wine I produce as a taste balancer. If you want a higher alcohol content just add a little more sugar however be careful or it could end up tasting like cough syrup especially the cherry. 🍷
Thanks Guy, that's great info.
one question im using welches grape juice no additives however it says pasteurized and to refrigerate after opening. is this juice ok to use and does the fermentation process kill harmful bacteria? Thanks and cheers!
@@LoreExplore369 The yeast swamps any other bacteria that you introduce after opening. The extra sugar that is added pushes up the final alcohol level to the point where nothing can grow in it.
@@LoreExplore369As long as it doesn't have any additives, it should be ok. Pasteurisation is basically cooking it to kill all the microorganisms before packing it
As a wine drinker, I will have to try this. Like you, I like my wines in the middle of sweet and dry, a little either way is okay. Thank you again for a great learning video.
Blessings
Love this guy. Ploughed all through. Hope he made the best wine.
Thanks, I appreciate it!
great job and excellent explanation
Great video, thank you.
Great step by step video on making juices to wine dude gives me the thought of making juices into wine thanks Dude great Job !!!!!!!!!!!!!!!!!!!!!!!
Thanks friend
good man its nice to see the end product
Also really awesome video. Your videos are always real good.
Thank you biz, I really appreciate that.
Wow..sounds like the Cherry could be dangerous. A definite hangover.
I LOve Black Cherry 🍒
Great video. Thank you 🍇🫐🍒
Ha, yea it basically tastes like cherry juice but has 10% ABV. Could get into some trouble with that!
Really good video.
Thank you
Thanks Ronnie, I appreciate it!
Great video... no need to make a condensed version, IMO.
I'm not a wine drinker... but this might be fun to try someday. Thanks for sharing...and for putting it all into one video.
I used to make cranberry wine in gallon glass jugs. Used condoms as an airlock, which always provided interesting reactions from dates roommates brought home.
unused condoms might have been better in hindsight
I thought that said 'used condoms' as an airlock lol
If I wanted to make a dryer wine with these juices, would I put in less sugar or would I get a yeast with a higher alcohol tolerance? I don’t really like sweet wine. I want to make a dry wine with these fruit juices. Thank you for your advice.
That's called jail hooch. Lol. They use their bread rolls to get the yeast.
and that’s known to cause botulism? but kvass also uses bread (rye) to get its yeast. so how does that work… genuinely concerned bc i don’t want to get botulsim
The quality of the microphone you're using in the 2nd half of the video is very good.
do you print the bottle labels yourself? love the designs
Yea I made and printed these, thanks!
Tried most type of fruit juices for DIY homemade wine. My two bobs worth… Cherry is “bleh!” Unless you like the taste of cough syrup. That’s what it reminded me of. LOL!
Might be good mixed with club soda....
Thanks for the heads up because I actually like that flavor 😂
You'll find it if you use a gallon jug like that use 3 cups of sugar mine always come out perfect that way I make a wonderful concord grape wine and they still turn out somewhat dry even with three cups of sugar
Well, to be honest, Great Lakes, I'm not a wine drinker. However, this was interesting to watch.
Yes! Another person who likes yellow peppers on their pizza. I gotta say, my friends and family think I'm so weird for that particular topping. I tell them that pizza joints wouldn't offer it if it wasn't somewhat popular!
you could use the cherry wine to make a syrup for icecream.
lots of O2 is good for the yeast during the first fermentation.
Great video! one question im using welches grape juice no additives however it says pasteurized and to refrigerate after opening. is this juice ok to use and does the fermentation process kill harmful bacteria? Thanks and cheers!
Thanks! Yes, that should be just fine. The fermentation process does keep harmful bacteria from being a problem. Any wine (or beer or mead) making involves letting a lot of very sugary liquid sit at basically room temperature for weeks or months.
White grape juice has a yeast inhibiter, the trick is to open the bottle, set the lid on but not tighten, and put it in the fridge for the sulfur to defuse out. Two to four days seems to be enough.
Also, if you don't stur the sugar in, it will dissolve on it's own in a week. The only downside is you won't be able to test the sugar content, which most people don't bother with anyway.
I have just made cherry wine but it's cloudy.
As far as the juice ingredients go, what about ascorbic acid (vitamin C) and/or citric acid? Will these still screw up the wine?
I’ve been into home brewing meads, fruit wines and ciders for over 30 years. Citric acid/ascorbic acid won’t affect fermentation. Neither do tartaric acid or malic acid. Yeast actually needs a slightly acidic environment and as an added perk, if the pH is low enough (as in: acidic enough) you create an environment that is inhospitable for botulism, which is why producers of commercial fruit juices will add it to their juices as well as for balance.
What you want to watch put for are sorbates and sulfates. Or, as some home brewers say: anything that ends in -ate or -ite. They have their uses AFTER fermentation, but that’s another story in case you want to add sweetness but the yeast you’re using has an alcohol tolerance that’s higher than the wine you’ve made. As this recipe uses baker’s yeast, the alcohol tolerance should be around 10-12% maximum. I’ve had baker’s yeast go up to 14% but that’s unusual. Easy tip: when your wine has finished fermenting, give it a little taste. Take a gravity reading, it’ll probably show a value of 1.000 or lower. If it’s gone completely dry (no sweetness left), add sugar to taste. Take another gravity reading. Replace the airlock (or the cap). Watch for signs of fermentation. If there are none after 2-3 days and your wine starts clearing again, bottle it and either enjoy, or allow it to age (it’ll get better if you do!).
If you don’t have a hydrometer, simply add sugar to taste, replace the cap/airlock and watch out for signs of fermentation. If there are none for several days to a week, bottle.
Some advice:
Always wait to bottle until your juice wine has cleared.
Invest in airlocks, a hydrometer with a fitting graduated cylinder, no-rinse sanitiser and an autosiphon with tubing like in the video, they can be re-used over and over again and make your life SO much easier to make wines, ciders, meads and beers. They save a lot of work and take the guesswork out of it. You can make your alcoholic drinks without them but for just a few bucks, you will avoid bottling too soon (bottle bombs!), will avoid oxidation of the wine you’ve just spent so much time waiting to be ready (oxidised wine tastes stale), will easily know when fermentation is done, how much alcohol it contains AND if you need to add more sugar.
They do make a bigger funnel
This really is helpful to beginners, but dude...that formula for ABV is slightly off. There's plenty of wine calculators online using both latest standard and alternative formula. The standard one is more accurate at lower ABVs up to ~ 12% while the alternative one is more accurate at higher ABVs above that.
According to the standard formula which is normally approximated by subtracting final from the original gravity and multiplying by 131.5 your first wine was actually at around 10%.
Your second whine was at 10.65% and the third one at 9.45%.
How long will it last with those kids..thank you
we suffer in gulf area the hot weather , if you explain the correct temperature for making the wine
When making, keep indoors in a dark somewhat cool space. Room temperature away from light.
Anyone know where I can get corks or something for these one gal jugs I lost my caps 🙃 😒
What brand yeast did you use
If I recall correctly, I just used Kroger brand bread yeast for these.
👍👍👍👍👍💕💕💕
i need a video where someone shows wine making without a wine testing thingy and those weird caps. where i live can't get then and no amazon is not a option
I made another video that wayyyy simplifies the process, and you don't need any sort of special stuff. Just a bottle of fruit juice.
Here's the video:
th-cam.com/video/gc4I_-2QnUM/w-d-xo.html
Quick question, why did you test the gravity before adding yeast?
And do you think yeast from beer brewing would work for wine? Or think it needs to be its own yeast?
Checking the specific gravity before any fermentation happens is key to getting your starting number. As soon as you add yeast, fermentation starts.
As far as what type of yeast, you can technically use any kind. I used regular bread yeast, just to show it can be done. Wine yeast will apparently give the most ideal results, but other yeasts will ferment and create alcohol (and therefore wine). Beer yeast would certainly work.
@@GreatLakesPrepping thanks a lot. I appreciate it.
Raw honey creates its own and plenty of yeast its great for this type of stuff
Beer yeast would be better. Wine yeast even better. Bread yeast has an aftertaste, and Im on here to see if theres a way to get rid of bread yeast flavor.
By the way always put the dry ingredients in first such as your sugar
Why a cool place when red wine ferments best at 86F or 30 Celsius?
Also, could you take it further and ake a good balsamic vinegar?
What would happen if I were to open it mid curing ?
I'm not quite sure what you mean
@@GreatLakesPrepping I'm using balloons as a airlock and was asking could I takeoff the balloon if it were to expand to much? Would that hurt the yeast?
@@drinkyjac3155 Ah, I see. I think it's fine. I know people have used the balloon method for a long time, and it should be fine as long as you remember to release that pressure regularly.
What the heck? in the video 1/4 teaspoon yeast per quart.1/2t each jug.
In the description 2 teaspoons per jug.
what is the extra sugar for there ? if you buy good quality fruit juice you don't need any sugar at all.... proper direct pressed organic sour cherry juice with proper strain yiest resulted with 23% v/v alcohol concentration.... I never understand anybody who is touching the sugar....
How much water in the airlock? Trying to get my nerve to try this.😊
Just fill it around 2/3 full and you should be good.
@@GreatLakesPrepping Thank you!
Note: You must use 100% juice, NOT FRUIT COCKTAIL. I have already tried that and it does not work.
I'm confused..... I've read some comments saying its fine as long as the juice doesn't have any added preservatives
who would that pump a siphon??????
you whatch brian and erika, city steading brews, shake the bejesus out of it
I don't think you shook the bottles good enough before you poured them into your glass jugs
Gross, do not ever use bread yeast for beer or wine. Complete waste. Yeast is everything.
This is a video about making cheap "hillbilly" wine. This may not shock you, but my channel isn't really geared towards professional vintners and sommeliers.
What kind of yeast would you recommend for making a dry wine with these same fruit juices?