Finally!! I've found someone that takes the time to really explain each step and doesn't need 100 different special items to make something. I'm looking forward to trying many of your recipes and techniques. Thank you. 😊
I gotta say Charles, I have a blast every time I watch your videos, and they're so informative. You cover all the bases. You inspired me to continue with this hobby, and I hope our wines turn out comparable after degassing and all that jazz up until the PVC seal.
Espectacular tu tutorial,tengo varios años preparando vinos de forma artesanal,muy pocas veces los he preparado con cocción,solo el de arroz ,pero voy a probar tu método ,eres muy profesional y pulcro en tu trabajo y eso también me encanta !
@DIYFermentation thanks for the updated video. @NoNo just so you are aware we, the viewing public, eagerly await your foodie pairings for this along with the other wines😊
Im so glad i found this video! For years Ive been looking for someone who could show me how to make homemade traditional African American wines. Im so glad i ran into this channel. Just subscribed!
I don't. This is not a technical wine making channel. Determining the exact level of sugar to be added based on the natural sweetness of the fruit is beyond the intended scope of this channel.
This channel does not use clarifying agents. I used to use pectin enzyme, but have now stopped and will rely on just giving the wine time to clear on it's own.
@@DIYFermentation Ahh, thanks! I'm new here, please forgive me. In the video, you had mentioned that you were going to use a secondary fermenter. Were you going to put the wine from the primary fermenter into a secondary fermenter?
Pouring success! But no time traveling this time. That raisin cyser I was telling you about that started to taste bitter, it's lost the bitter taste and now is lovely again. I drink about a half glass every few days, and it tastes different each time, like different layers are coming out on top.
If all you want is a level alcohol without waiting for it to become a tasty wine then all I can say is that it's your mixture and you may do as you please.
Too much sugar can kill your yeast, if your making a demijohn of wine stick with 1.2 Kg of fruit and 1.2 kg sugar, you'll get nice results. Bring your fruit to the boil then simmer for as long as possible then mash the fruit with a potato masher before put the sugar in. Then let it cool overnight. I find it best to filter as fine as you can before you even putting it in a demijohn, multiple finer sieves then a 15 denier stocking. Add a 1/4 teaspoon of yeast when you have transfered to the demijohn and bung it. This method cuts down sediment and reduces the need for racking to about two times. Use a single campden tablet on the final racking by mixing with some of the wine and re-introducing to the demijohn. It'll settle out nicely and no need to wait 12 months. Just give it a week to settle. On the first and second racking tiewrap a 15 denier stocking around the intake bowl of your syphon. Seriously clean wine in a fraction of the time. Interested to hear what DIY fermentation has to say about my method, for sure.
BrewDemon Fermenter: www.avantlink.com/click.php?tt=cl&merchant_id=f34b031c-e43a-43a4-973d-24d17c9a727a&website_id=ebe44688-8c34-46de-b945-9406903c8ad6&url=http%3A%2F%2FBrewDemon.com I am a BrewDemon affiliate.
Gday, love your videos very easy to follow , thank you . Could you please advise me as to where I could purchase the fermenter and brand name of the one you use in this video ? Thanks once again
New Subscriber here, I have never made wine but am excited to start guided by our channel. I was interested in buying a kit and see that you do not use the same things that come in a kit. I would like more in-depth explanations on your natural process like using the lemons and tea what exactly and why do you use them? Also, could bottled lemon juice be used for example.
Good luck on your new hobby. This channel is not a technical wine making channel. The process used here relies on simplicity. In-depth explanations for the use of acid blend & tannin substitutes are best left for more advanced channels.
I see the valve was on again, this has happened more than a few times, I would put a sticker on the front to say ( make sure the valve is to the right). It's a pain when you don't catch it right away. You have to add more water and sugar to get the volume. Just what I would do .... Shane A Chelsea,maine
Can you recommend any additional resources for traditional african american wine and moonshine making? Like books or websites for example? And are there any biographical videos on you and how you got into this?
I am a BrewDemon affiliate. BrewDemon Fermenter: www.avantlink.com/click.php?tool_type=cl&merchant_id=f34b031c-e43a-43a4-973d-24d17c9a727a&website_id=ebe44688-8c34-46de-b945-9406903c8ad6&url=https%3A%2F%2Fbrewdemon.com%2Fcollections%2Fbrewing-equipment-supplies%2Fproducts%2Fbrewdemon-conical-fermenter-frost
The sugar is where the alcohol comes from thats why he added more suger. The strawberries in the boiling water will help extract the juice from the strawberry.
I know you posted this video awhile ago. I’m wondering is would it be ok to not use the bags and just put the strawberries in. I know it’ll have things floating around but could you use a siphone to suck out only the liquid when everything floats to the top?
I like the first I'll start by saying how much I appreciated this video how thorough was how clear you spoke you did an amazing presentation I also wanted to let you know how appreciative I am of you waiting to the end to tell people to like subscribe and join a membership or most people shove it down your throat before you get to watch the actual video to see if there's contents worthy of joining
So black tea has tannins, which provides that mouth dryness and bitterness that grapes provide. Assuming that the style he wants is a smooth, light, and fruity wine, he has omitted that. Just a style of wine making preference. I would as well not put it in for this recipie
Hello, I am sending a message from Iran. Your experience and method of work is very good, but unfortunately there are no such facilities here. You can learn how to make natural yeast.
when mentioning SG, can you say why you like it at 1.080 can you say why? Like is that for a medium sweet wine? I have an idea being experienced in wine making but new people won't. also just some feedback, maybe speed up your video or cut out the silent parts to get to the next step; mention why it's not a good idea to "cook" the strawberries, since looks like that may be something a newbie is worried about.
I was like "IT'S LEAKING! IT'S LEAKING!!!" when you poured the most into the fermenter. 😂😂😂 Just bought half a kilo of pecan nuts to use their shells as tannins. I find the black tea makes a difference, but not enough for my taste. (Unlike tannins in the level of a Chilean Cabernet). If nuts or unripe bananas do not solve this, I'll have to start buying enological tannins for my brews. Now, if it works, I'll let you know.
@@DIYFermentation Perhaps one day I'll tell you the sad story of a blackberry mead and a pineapple wine done in the same day, and the sad task of speedily cleaning the walls and the ceiling before the spouse notices the stupidity you've enacted. But for now, let's agree to agree. 😉
I usually don't add the sugar until after I remove the fruit pulp, that way all of the sugar is in my juice and none in the pulp. My chickens/pigs/goats love the pulp, but don't need the added sugar.
Not having a dig at you...😀 Sometimes you are a bit lucky? Leaving the fermentor tap open when you fill it isn't lucky.😉I know we all make mistakes... this is nothing compared to a lot of mine lol.
I've been taking readings with hydrometers ,and refractometers . I've asked experts on my low readings, but when I take a sample I'm tipsy. The ways we measure % is scientific. But it's always best to use the natural ways of " feeling out" your blends. Measurements are fine but we are dealing with natural ingredients. You never know how they will turn out. Low Measurements don't always mean low content . I reactivated my Dragons Blood wine when I didn't need to. This was based off another channel. Great channel but......my advise is yes, take Measurements but don't live by them. Making beer and wine is a natural creation. Not technological
Thank you for watching. There's simpler, and then there's safely. I'll add a few extra steps to help kill off wild yeast and most bacteria without using sulfites.
Finally!! I've found someone that takes the time to really explain each step and doesn't need 100 different special items to make something. I'm looking forward to trying many of your recipes and techniques. Thank you. 😊
When I want to make a batch of wine, you are the first video I watch. And usually the only video! Thank you so much!!
Thank you for watching.
Your channel is great, I hope it continues to grow. I for one enjoy your recipes that are very easy to understand and follow.
Glad you enjoy it!
Yay! So excited! I just came into a whole lot of strawberries! I started peach wine last week 🙂 Thank you for your channel!
Hope you enjoy it, and good luck.
Strawberry wine 2.0!! Thanks for rehashing and showing different methods. Can’t wait to follow this recipe :D
Hope you enjoy!
I gotta say Charles, I have a blast every time I watch your videos, and they're so informative. You cover all the bases. You inspired me to continue with this hobby, and I hope our wines turn out comparable after degassing and all that jazz up until the PVC seal.
Thank you for watching, and good luck.
Thank you for this video. I just picked up 4 lbs of strawberries. They are in the freezer now. Gonna start it tomorrow.
Made a batch of strawberry wine and followed this recipe sort of and it came out great I'm calling it "Niding Blót"! Thanks a ton for this guide!
You're welcome.
Espectacular tu tutorial,tengo varios años preparando vinos de forma artesanal,muy pocas veces los he preparado con cocción,solo el de arroz ,pero voy a probar tu método ,eres muy profesional y pulcro en tu trabajo y eso también me encanta !
Gracias por ver.
Being a beginner the video has me giving wine making to the list of home brews. thanks.
@DIYFermentation thanks for the updated video. @NoNo just so you are aware we, the viewing public, eagerly await your foodie pairings for this along with the other wines😊
Thanks for that!
Just started a 5 gallon batch. Can't wait for the end result. Videos are educational enjoy watching them.
I like to freeze mine first. Helps with color extraction. Great video.
Thank you so much for the tutorial!! I started some elderberry strawberry wine today, and I’m super excited to see how it turns out
Im so glad i found this video! For years Ive been looking for someone who could show me how to make homemade traditional African American wines. Im so glad i ran into this channel. Just subscribed!
Thank you for watching. Though, technically these are considered country style wines.
@@DIYFermentation that figures
@@zealousflow I am in fact a young white man, and I inherited this hobby from my grandmother. This is approachable to anyone.
Came to you from city steading.
Like you stuff
Your simple juice wine is how I make mine. Sorry comments were closed on it.
Thank you for watching. I had to turn off comments on older videos. Too many comments to keep up with.
Beautiful work, thank you! 🙌
Thank you too!
How do you account for the natural sugars in the fruit for the gravity? Will this even be a factor for the calculation?
I don't. This is not a technical wine making channel. Determining the exact level of sugar to be added based on the natural sweetness of the fruit is beyond the intended scope of this channel.
Do you sanitize the bags?
Love this work. Waiting for the next progress.
Thank you for watching.
how you did to clarify the wine ! do you have video making that?
This channel does not use clarifying agents. I used to use pectin enzyme, but have now stopped and will rely on just giving the wine time to clear on it's own.
@@DIYFermentation okay thanks
Hey! Thanks for uploading! Is there a link to the second video? I must have missed it!
I usually do tasting videos around the 12 month mark. Still another month to go.
@@DIYFermentation Ahh, thanks! I'm new here, please forgive me. In the video, you had mentioned that you were going to use a secondary fermenter. Were you going to put the wine from the primary fermenter into a secondary fermenter?
That is correct. Two, or three times if need be to get the wine off the accumulated lees.
The boiling water treatment, would it alter the flavour in any way?
Pouring success! But no time traveling this time.
That raisin cyser I was telling you about that started to taste bitter, it's lost the bitter taste and now is lovely again. I drink about a half glass every few days, and it tastes different each time, like different layers are coming out on top.
Pouring everything into the top opening, but leaving the bottom spigot open for a few seconds translates into the same damn disaster
@@DIYFermentation Oh yeah. I missed that at first. On the bright side, you won't do it again.
Good day Sir, Your Video helps us in starting our business here in our country ,please allow us to imitate.Thank you.
Thank you for watching.
Awesome video u inspired me to try to make this, question. Can I add ginger?
Check the footage. You are showing the addition of yeast at both 8:52 and 13:42.
Pectic enzyme at 8:52. Yeast a 13.42.
I should stop watching when I should be sleeping.
thats awsome ima try this recipe indeed but too little wine tho, lol Ima fill dat up
Thank you for watching.
Can I drink two cups in the secondary fermentation stage?
If all you want is a level alcohol without waiting for it to become a tasty wine then all I can say is that it's your mixture and you may do as you please.
@@DIYFermentation
Thanks 🙏
Have you thought about freezing the strawberries first to burst the cell membranes and get more juice out of it?
That was actually done. If you look at a closeup of my thumbnail, you will still see frost on some of the berries.
@@DIYFermentation Ahh - missed that. Old eyes - LOL! :-)
can you edit some other world (metric) units into your video my friend? I just feel lazy to do conversions all the time
Sorry, but there's a limit to what you get for free.
@@DIYFermentation LOL don't ever change dude
@@DIYFermentation amen brother keep up the good content!
Can you use Quick Rise bread yeast?
I add a yeast nutrient as well 👍
This video was made before I learned to use boiled bread yeast as a yeast nutrient. This step is now included in all of my recent videos.
Can’t find part two
Sorry, this channel does not offer individual winemaking advice.
Amazon & Canva affiliate product information.
As an Amazon Associate & BrewDemon & Canva Affiliate I earn from qualifying purchases.
My current winemaking setup:
BrewDemon Fermenter: www.avantlink.com/click.php?tt=cl&merchant_id=f34b031c-e43a-43a4-973d-24d17c9a727a&website_id=ebe44688-8c34-46de-b945-9406903c8ad6&url=http%3A%2F%2FBrewDemon.com
Red Star Premier Blanc Wine Yeast: amzn.to/3yskhUK
Wine Yeast Sampler: amzn.to/3F8gNtf
Hydrometer: amzn.to/3l2XbMS
Airlocks: amzn.to/36bpGlg
Wine Corks & Caps: amzn.to/3vgBA9w
Wine Bottle Corker: amzn.to/3zO4fVa
Stoppers: amzn.to/3673Tv1
Racking Cane: amzn.to/34YyP19
Wine/Beer DeGasser: amzn.to/3ODVTXi
StarSan: amzn.to/356Tnot
.
What was the final ABV?
Is it okay if i overcooked the strawberries? And can i add 1 cup of brown sugar after 1st fermentation to give that darker color to the wine
Martina, as stated in the opening comment "This channel does not offer individual winemaking advice."
Too much sugar can kill your yeast, if your making a demijohn of wine stick with 1.2 Kg of fruit and 1.2 kg sugar, you'll get nice results. Bring your fruit to the boil then simmer for as long as possible then mash the fruit with a potato masher before put the sugar in. Then let it cool overnight. I find it best to filter as fine as you can before you even putting it in a demijohn, multiple finer sieves then a 15 denier stocking. Add a 1/4 teaspoon of yeast when you have transfered to the demijohn and bung it. This method cuts down sediment and reduces the need for racking to about two times. Use a single campden tablet on the final racking by mixing with some of the wine and re-introducing to the demijohn. It'll settle out nicely and no need to wait 12 months. Just give it a week to settle. On the first and second racking tiewrap a 15 denier stocking around the intake bowl of your syphon. Seriously clean wine in a fraction of the time.
Interested to hear what DIY fermentation has to say about my method, for sure.
Like your videos very informative. What brand is your primary fermenter
BrewDemon Fermenter: www.avantlink.com/click.php?tt=cl&merchant_id=f34b031c-e43a-43a4-973d-24d17c9a727a&website_id=ebe44688-8c34-46de-b945-9406903c8ad6&url=http%3A%2F%2FBrewDemon.com
I am a BrewDemon affiliate.
Gday, love your videos very easy to follow , thank you .
Could you please advise me as to where I could purchase the fermenter and brand name of the one you use in this video ?
Thanks once again
Thank you for watching.
I use a British gallon of water: 160 ounces. Makes extra topping up for an American gallon of 128 ounce size. I add 25% more ingredients.
New Subscriber here, I have never made wine but am excited to start guided by our channel. I was interested in buying a kit and see that you do not use the same things that come in a kit. I would like more in-depth explanations on your natural process like using the lemons and tea what exactly and why do you use them? Also, could bottled lemon juice be used for example.
Good luck on your new hobby. This channel is not a technical wine making channel. The process used here relies on simplicity. In-depth explanations for the use of acid blend & tannin substitutes are best left for more advanced channels.
Instead of boiling I freeze them for a few days, and it helps to break the cellwalls
I see the valve was on again, this has happened more than a few times, I would put a sticker on the front to say ( make sure the valve is to the right). It's a pain when you don't catch it right away. You have to add more water and sugar to get the volume. Just what I would do ....
Shane A
Chelsea,maine
Can you recommend any additional resources for traditional african american wine and moonshine making? Like books or websites for example? And are there any biographical videos on you and how you got into this?
Thank you for your comment.
Question I'm looking to start my own alcohol. Any ideas or tips to doing honey mead?
th-cam.com/video/jbtoOfkS1lI/w-d-xo.html
@@DIYFermentation Why thank you!
Why do you add water to it rather than use the juice only
The juice from the strawberries will be extracted naturally during the primary fermentation, but not enough to fill up one gallon.
@@DIYFermentation can you teach me or recomend me a vid on how to make my own wine recipes
th-cam.com/users/DIYFermentationvideos
Where did you get your container to put the fruit in with the widemouth and the stand?
I am a BrewDemon affiliate.
BrewDemon Fermenter: www.avantlink.com/click.php?tool_type=cl&merchant_id=f34b031c-e43a-43a4-973d-24d17c9a727a&website_id=ebe44688-8c34-46de-b945-9406903c8ad6&url=https%3A%2F%2Fbrewdemon.com%2Fcollections%2Fbrewing-equipment-supplies%2Fproducts%2Fbrewdemon-conical-fermenter-frost
I am confused, doesn’t the water makes it weaker?
There's not a lot of juice in strawberries.
The sugar is where the alcohol comes from thats why he added more suger. The strawberries in the boiling water will help extract the juice from the strawberry.
Is there a reason you use bags rather than toss them in?
Easier cleanup.
Oof, I saw you forgot to close the spout for a sec there, it happens to the best!
Yeah, I had just sanitized the fermenter, it pays to make just a little more for racking, and accidents.
I know you posted this video awhile ago. I’m wondering is would it be ok to not use the bags and just put the strawberries in. I know it’ll have things floating around but could you use a siphone to suck out only the liquid when everything floats to the top?
That would entirely be up to you.
what would happen if you distilled it?
You'd get strawberry brandy, I guess?
Hey man there's a grounding issue with your mic. Not sure if it's your lead or the mic itself
No. the mic is new, the problem with those scenes was that I had to connect/disconnect several times and the mic was not fully inserted.
Is wine yeast required?
No, most yeasts will do.
Thank you
You're welcome
Love your videos the only problem is they get me in trouble with my wife.
Sorry bout that.
Oooo I love that fermenter! I love my strawberry mead, it takes a bit to age until it's like... REALLY good, but it's worth it. :-p
I'm glad that you like it. There is an Amazon link in the description section.
@@DIYFermentation Thanks!
I tried this and my wine smells like eggs day 1 fermentation . Any tips to correct the sulfur smell ? Do you need yeast nutrients ?
Although this channel does not use yeast nutrients, it would probably help.
Your brew is contaminated and you need to start over unfortunately.
More thorough sanitation. Make sure your airlock is tight.
I like the first I'll start by saying how much I appreciated this video how thorough was how clear you spoke you did an amazing presentation I also wanted to let you know how appreciative I am of you waiting to the end to tell people to like subscribe and join a membership or most people shove it down your throat before you get to watch the actual video to see if there's contents worthy of joining
I noticed no black tea on this batch, why was that?
So black tea has tannins, which provides that mouth dryness and bitterness that grapes provide.
Assuming that the style he wants is a smooth, light, and fruity wine, he has omitted that. Just a style of wine making preference. I would as well not put it in for this recipie
Hello, I am sending a message from Iran. Your experience and method of work is very good, but unfortunately there are no such facilities here. You can learn how to make natural yeast.
It is something I'm planning to do eventually for this channel.
@@DIYFermentation Thanks, this is the best thing that can help many. Impatiently waiting
when mentioning SG, can you say why you like it at 1.080 can you say why? Like is that for a medium sweet wine? I have an idea being experienced in wine making but new people won't. also just some feedback, maybe speed up your video or cut out the silent parts to get to the next step; mention why it's not a good idea to "cook" the strawberries, since looks like that may be something a newbie is worried about.
Thank you for your comment.
Looks like we're coming up on the 6 month tasting for this? I think I'm going to make this recipe this weekend. Strawberries are in the freezer!!
Although I no longer do the 6-month tastings, the 12 month tasting should be pretty good.
I was like "IT'S LEAKING! IT'S LEAKING!!!" when you poured the most into the fermenter. 😂😂😂
Just bought half a kilo of pecan nuts to use their shells as tannins. I find the black tea makes a difference, but not enough for my taste. (Unlike tannins in the level of a Chilean Cabernet). If nuts or unripe bananas do not solve this, I'll have to start buying enological tannins for my brews. Now, if it works, I'll let you know.
What can I say, s**t happens.
@@DIYFermentation Perhaps one day I'll tell you the sad story of a blackberry mead and a pineapple wine done in the same day, and the sad task of speedily cleaning the walls and the ceiling before the spouse notices the stupidity you've enacted. But for now, let's agree to agree. 😉
I usually don't add the sugar until after I remove the fruit pulp, that way all of the sugar is in my juice and none in the pulp. My chickens/pigs/goats love the pulp, but don't need the added sugar.
Thank you for sharing.
Not having a dig at you...😀 Sometimes you are a bit lucky? Leaving the fermentor tap open when you fill it isn't lucky.😉I know we all make mistakes... this is nothing compared to a lot of mine lol.
No need of tea bag?
Black tea is really optional for any of my wines for a source of tannin.
I've been taking readings with hydrometers ,and refractometers . I've asked experts on my low readings, but when I take a sample I'm tipsy. The ways we measure % is scientific. But it's always best to use the natural ways of " feeling out" your blends. Measurements are fine but we are dealing with natural ingredients. You never know how they will turn out. Low Measurements don't always mean low content . I reactivated my Dragons Blood wine when I didn't need to. This was based off another channel. Great channel but......my advise is yes, take Measurements but don't live by them. Making beer and wine is a natural creation. Not technological
Thank you for watching.
Can kool Aid make wine? If yes, can you make it?!
It is possible, although I have no plans to make this anytime soon.
You lost a little bit of it The spigot was turned the wrong way lol That's a party foul :-) just kidding
On this channel I show everything the god, the bad, and the ugly.
There's a simpler way to make wine🤔 Your recipe is doing to much ijs 🤷
Thank you for watching. There's simpler, and then there's safely. I'll add a few extra steps to help kill off wild yeast and most bacteria without using sulfites.