I can guarantee there is homeless people with a phone that look up stuff like this. Why panhadle for hours to purchase a bottle of wine when you can go to a wallmart and pick up a ton of Welshes juice and bread yeast and make your own..
I grew up in a big family in the 1960's. As a family tradition, we would make wine starting on Thanksgiving and drink it for Christmas. We would use a similar process using Wyler's Grape Juice, but we would stretch a large balloon over the spout to allow gas to escape. The balloon would fill up with CO2 as it fermented. Oh we were between 8 and 14 years old at the time. Christmas was always magical...
@@MarkLewis... right? Almost like it's not that unusual, looking back at most of history (though having access to less resources probably limited consumption in most cases)
Another trick is to put a balloon on it instead of a top. The balloon will fill with air and when the air leaves, you'll know it's ready. Great channel!
@@lindakrause8793 Dumbest comment ever. If you aint got nothing nice to say dont say nothing at all. People have no decency anymore. This world is doomed.
What I like most about your video was that you didn't over-complicate things. A lot of TH-camrs get fussy with wine making saying you need a bunch of equipment and other stuff. I can see myself actually trying your method.
You can drink the goop at the bottom, it would be full of vitamins and minerals and contains some good amounts of vitamin b12. It would taste a bit gritty and would give you wicked bad farts but it is not bad for you. Also you could wash the lees and use them to cultivate a strain of yeast that you could use again for the same brew (welches grape juice) and you would get a stronger wine with more complex notes because the yeast will have adap[ted to that environment and will help create a superior wine
Fleischmann's yeast and straining your wine through cheese cloth will remove all traces of the yeast because you risk your wine turning into vinegar instead of a good aged wine.
Brilliant suggestion absolutely brilliant I'm trying to make vinegar and am having a real tough go at it the first bottle worked but the last 4 I got nothing
I'm sorry for your loss darling. From someone who's been making Hooch in the Ozarks for a long long time let me suggest what she might have done. The Welch's juice container is 2 quarts so you can use an empty juice container and fill with distilled water. Use half a pack of yeast and two cups of sugar. Shake it up pretty darn good. I use rubber gloves with just a pin hole in the middle finger and rubber band that on tight to the top of your bottle. Keep between 70 and 100 degrees Fahrenheit for about 4 weeks. When it's done doing it's thing, you know the bubbly stuff, take one pack unsweetened lemonade Kool-Aid brand. Pour that into your alcohol and now you have lemonade alcohol. Done it many times myself. No need to add more sugar because you already did. If you get a chance let me know how you like it. Blessings sent from Grandma Gia in the Ozarks
Your video contains the most concise and straightforward instructions. I've watched 11 diy winemaking and at the conclusion of your post, I made my first batch. Thank you!
I made this once using frozen concentrate and yeast but no sugar. I used a gallon jug to ferment it and a balloon on the top which inflated while the wine was fermenting. When the balloon deflated fermentation was pretty much done. Next, I decanted the juice/wine into quart bottles, capped them, and sealed the caps with wax. After a few weeks it was ready to drink. Wasn't bad at all.
I've enjoyed watching you making your DIY Welch's wine. The first time I ever tried doing it myself, I pretty much exactly followed your process, except I siphoned off the wine into clean bottles. More recently, I bought some wine yeast for cheap online, and the last couple of times I've used this same process as yours, I've used the wine yeast. I don't really think there's much of a difference. I've read some folks say that bread yeast won't work because the alcohol kills off the yeast and you wind up with a wine that barely has any alcohol content. I don't believe this to be true, simply because I got a little loopy after drinking a couple of glasses of my bread yeast wine. One option I tried that you might also want to try is to use the natural wild yeast that collects on grapes. What I did was, I started out with the Welch's grape juice and added sugar, but instead of wine or bread yeast, I crushed up about 20 to 25 grapes until they were like a slush. I did NOT wash the grapes first because washing them would have removed the wild yeast. So then I strained the slush so that only grape juice, hopefully full of wild yeasties, entered the bottle. Then capped it and waited, same as before. You see, I wasn't sure that this would even work. So after a few days, when I loosened the cap, I was rewarded with a woosh! and a slight yeastie fragrance. Yes! My experiment was working. So, I watched the wine's fermentation go to completion, which was a little longer -- maybe 3 or 4 weeks. Decanted it and wow! It tasted very sophisticated, like a good burgundy, and packed a pretty good punch. My most recent fermentation, which I started only a couple days ago, actually has a mix of wine yeast and wild yeast that was introduced via crushed grape juice. I've also tried some different sugar. It's Mexican -- turbinado, it's called, and it is a pale blonde color with a decided caramel aroma. So I think this might be an interesting combination. Maybe I'll check back in and let you know how it comes out after it's run its course.
@@ReeeeeToaded Yes, of course. But we're talking about not washing a couple dozen grapes that are going to be added to a half gallon of juice. Not an entire crop. The amount of sediment i might introduce into my juice by adding the juice from a handful of unwashed grapes will be vastly outweighed by the sediment generated by the yeast itself.
On day 10 my self, can’t wait! Thanks for showing the progress it really helps getting an idea of what it should look like after the initial ferment settled down
I did this back in the 80's, the one thing different was I put a balloon or a rubber glove in place of the lid, this will act as an expansion tank and keep the gasses in the bottles. I let it set for 8 months, it came out good but should have let it go longer.
Great video. I really liked the closeups of the fermenting process. I would not mix the 2 batches. Let them age at least a month, to be able to taste any differences in the 2 yeasts. Keep on keeping on. Another thing, please do not just throw away the original juice bottles. Rinse them out, dry them out, and re-use them for storing rice, beans, sugar (for more wine) and other items.
That's what you do maybe he does something different that's okay too I hate when people try to pressure other people to do something so f****** sheepish
@@donjohnson8952nothing sheepish about reusing plastic instead of throwing it away your attitude is the reason there is so much plastic in the ocean dude wake tf up
You know, I started watching your video because I thought this might be fun to do. I actually got busy with other things, came back and watched again, not because I wanted more information (you did a pretty good job of explaining) but because I haven't heard such beautiful music in such a long time. I didn't realize how much I love good music until now. Thank you for that. Such a nice change from all the other videos on TH-cam, yours wins the most appropriate, relaxing, and wonder music of all.
I had a smaller bottle of grape juice and used 1/2 pack of Kroger yeast. It started pretty quick and mine became a mess like your SAF and if I hadn't watched your video I might have thought it was a fail so thanks for this video. I have an apple juice going right now that didn't bubble over so I guess it depends. Fun experimenting and learning.
Way cool you showed the nuts and bolts and took out the fancy. The fancy is nice, sure however taking the tech out of it shows everyone how to be more independent and enjoy crafting something. Great video bro.
OK, TT, I told you I'd provide you with an update, so here goes. I mentioned that I had started a fermentation where I had used a combination of wine and wild yeasts. That batch finished fermentation about 5 or 6 days later. Two days after I started that batch, I started another, but this time I used just straight wine yeast. I was interested if there would be any differences in the flavor profiles. Well, you know what? They were indeed different. Way different. It's worth noting here that the wine yeast is fairly potent. One package is sufficient to begin fermentation in 5 gallons of grape juice. I bought several packages of Red Star Premier Cuvee yeast, and it has worked very well so far. The first batch, with the wine and wild yeasts, ended up tasting quite dry but with a slightly sweet aftertaste, almost like a merlot, but not as sweet. It tasted more like a decent dry burgundy. I don't have a hydrometer, so I don't know what the alcohol content was. But if I had to guess, based on the amount I drank of it the second day it had completed its fermentation, I'd guess it is somewhere around 10-12%. I used a bit more than 1/4 teaspoon of wine yeast, the juice from about 20 crushed red grapes, and a bit less than a cup of turbinado (cane) sugar for a 1/2 gallon bottle of wine, minus one cup of juice. The second batch tastes much different -- more like a sweet merlot. But I think that, as part of the process, some dissolved CO2 remained because it has a distinct carbonated edge to it. That was unexpected. I think it may have happened because of the first couple of days of fermentation. I didn't leave the cap loose. I kept it tight. The juice bottle was rock hard from the CO2 expansion and it let out a really big Whoosh! when I loosened the cap, accompanied by a sudden bubbling up of CO2 suds at the top of the column. After that, I just left the cap slightly loose and it completed fermentation in about 6 days. My theory is that some of the CO2 dissolved into the wine during this high pressure time period and stayed dissolved after pressure was released. Now, this batch seems to have quite a bit more alcohol content than the other batch. Reason why could be two-fold. One) I used a bit less yeast in batch number 1 and 2) I used a bit less sugar in batch number 1. I think that both of these could account for the difference. In this batch, I used 1/2 teaspoon of wine yeast and one cup of turbinado (cane) sugar. The point of this exercise was I wanted to see how the wild yeast from the grapes would affect the quiality of one batch and to compare the two batches, both in terms of flavor and alcohol content. I have made wine from Welch's grape juice using just crushed grapes to introduce wild yeast into the juice to start the fermentation process, and it came out great. I have done this several times and have not yet had a situation where the wild yeast didn't take hold. The biggest difference I found was that the wild yeast takes longer for the fermentation to run to completion. I have had a couple of situations where it took a few weeks before the fermentation process had finally stopped. Using packaged yeast is definitely much faster and the flavors in the end are more predictable. I believe this is because there are thousands of varieties of wild yeast, probably dozens for grapes alone, so whatever yeast takes hold may have a different flavor profile from the last. This might also account for the increased fermentation times. To sum things up -- if you're feeling adventurous, try wild yeast. Crush up a bunch of grapes (don't wash them!) and strain the crushed grape juice into the Welch's. If you would just like a reliably good wine that reaches the end of fermentation quickly, then use packaged yeast.
Hi, I'm a longtime fermenter and your assumptions are correct! Wild yeast will give you an unpredictable end product, as hundreds (maybe thousands) of species take turns during fermentation, this makes for a more complex aftertaste. In addition to presenting several notes of different flavors, even in the same batch. And yes, its fermentation time is slower. Many of these flavor profiles change greatly in relation to fermentation temperature. About the capture of wild yeasts, these yeasts are in the air and (according to the literature) are domesticated as much as our dogs and cats. If you leave the gallon open for some time, with the juice in contact with the air, the ferments will already be present in it, it is not necessary to inoculate with fresh grapes (although it is a good way to guarantee a more consistent inoculation). The big difference between commercial yeasts suitable for beverages from those for bread is that the beverage yeast was reproduced, cloned and selected the strains that gave a cleaner final taste, bringing out the most desired characteristics of the original ingredient. The main thing when comparing the 2 is efficiency. IMHO, the flavor part doesn't make much of a difference in home brews. The addition of sugar also varies depending on the grape you are using, in some cases being unnecessary. Unsweetened musts can be very dry but playing around with the % of sugar is a really interesting experiment. And also the more sugar, the more alcoholic the result. The amount of yeast will also radically change the taste. Try using a type of closure called an airlock, it lets the CO2 out of the reservoir without atmospheric air entering, it's a great way to give a slight improvement in quality. After fermenting to the desired point you can take your wine, add a little more sugar and put it in a closed bottle, in this second fermentation you will carbonate your drink, transforming it into sparkling wine. The same can be achieved by removing the drink when there is still sugar and placing it in an anaerobic environment. Very cool your experiments and results, keep fermenting!
@@bioaquarista I got the idea to use wild yeast from some readings on the history of wine making I'd done several years ago. One thing I learned that really impressed me was the way wine was fermented in the Middle East some 2000 years ago. One article l read described one common method, where they dug these big pits in the ground, then dumped grapes in the pit. They danced and foot-stomped the grapes until the juice was pretty much separated from the skins and sticks. And then they just left the pits alone. So, they were entirely dependent on wild yeast getting the job done. Often, the wine-to-be would get covered by a film of dust and debris since the pits were just open to the air. After a suitable time had passed, they transferred the wine to amphorae or what have you. Now, according to this article, the end product was fairly strong for wine -- in the 12-14% range. I've recently been using the barely open cap method for control of any atmospheric entry. I think that, as long as fermendation is occuring, with the outward expulsion of CO2, this is a reasonably safe method. I've also used balloons with a pinhole in the top, which also does a good job of keeping out any atmospheric contaminants. But I should just bite the bullet and buy an airlock. Or two. Thanks for the info on second fermentation. I'll have to give that a try. Some of my favorite types of wine are sherry and port. I want to learn how to make these wines.
Yes and No. Adding more sugar only gets you more alcohol if the yeast is able to survive and consume the sugar. Most yeast won't survive past 12-14%. So ultimately you just end up with a sweeter wine unless you distill the wine into brandy.
So, I made it the exact way you said to do it but with half the sugar. Now, I'll probably receive some heck, but I put 2 sugar substitute sachets in my wine glass before pouring the finished product. I swirled it around to mix. Taste result was so good I almost cried. Next, I am going to do two tablespoons instead of half sugar...wean myself off cane sugar. None the less, thank you so much for this here recipe. Regards to your wife and God Bless!
When making homemade wine in the past, I would place a balloon on the top instead of capping it. That way when it needed to breathe I could just life a piece of the balloon to let the pressure out....daily routine. Been a long time, so I really appreciate you refreshing my memory. Going to get started as soon as I get to the store
My friend did this years ago. He use a rubber science stopper for the top…which had a hole through it. He ran small plastic tubing into it close to the top. The tubing went into a bottle of water. The gasses coming off of the wine passed through the tubing to the water container…not allowing anything back into the brew. Easy to do and was great finished.
I just saw this I see it was done two years ago. I was going to also talk about the balloon and I use that red star I haven't done this in about five eight years. What I found was a recipe for doing it with frozen grape concentrate it may be cheaper than that juice. It comes in different flavors I told some people about it in the store at every time I came back from the grape juice they were sold out after that. That what I want to try to do is to do it in 5 gal jugs another thing I saw was different was the fact that you didn't melt the yeast I was taught on that one recipe with the frozen concentrate is to melt the yeast with warm water. And then pour it in it looks like sour mash.
I just tried your technique with grape white grape and apple juices. Didn’t have the oz size you did just the 64oz. The leftovers from each bottle I combined to try as well with half the sugar and yeast. After an hour I see it working so I’m excited to see a week go by.
I simply open the bottles, add a little sugar, and put an air lock on top. It usually takes about two weeks for fermentation to complete. I don't add any yeast, but rely on the natural yeast that the juice already contains. I also do this with a variety of different types of juice.
@Turf Therapy no. But it works just fine, and I don't use any yeast. Except when I'm distilling alcohol. When doing that, I use distillers yeast and cane sugar without yeast nutrients, and the only difference I've noticed is that bread yeast takes about 30 days, and distillers yeast takes about 7 days to accomplish the same results.
Sounds cool. I've been making my own wine for about three years now and I wanted to come up with an approachable recipe for beginners. I like your approach and may give it a try on my next wine video. Thanks for watching 🍷🍇
great starting point for someone looking looking to just dip their toe into wine-making and see if they like it. Nice to know this can be done with limited tools.
I'm on day 11 (started batch 07june ) with my attempt, using your suggestions as far as juice, sugar, etc. I did though do two things different. I only uses 3 grams of bread yeast and proofed it in the sugar filled grape juice (about 4oz). When proofed yeast got frothy, I knew it was good. I then added the yeast/juice contents to the bottle of juice with the sugar dissolved (temp =
@@watchlistenlearn It turned out to be too sweet for me. I gave some to those who like it on the sweet side and they said they'd drink more. It did have have an that alcohol taste to it. As for turning to vinegar, I guess it would once the seal is broken and O2 is allowed to enter BUT, wine vinegar is a good thing. I gave the hooch to those who like it sweet and held out about 16oz. I then took Brags Vinegar with the live mother stuff at the bottom of the bottle and after a couple weeks, it turned to vinegar and while it's still sweet, but not as much, it's not to shabby. My wife is going to use it for cooking and try it on a salad with oil and seasoning. Lastly, I did start a batch of Cranberry wine about 6 weeks ago. When I got home , wife and I tried it. It did taste good and had that boozy taste, like wine. For the CB juice, I used Ocean Spray that, according to the label , did not have added sugar or high fructose corn syrup. I only used 80% of the sugar as described in the video. When I get back home in a couple weeks, I'll start another batch of grae with less sugar. Maybe two batches. One with bread yeast and one with wine yeast.
My wine came out great and strong!. It did have a weird smell to it and bitter taste but I added more sugar and now it’s rlly enjoyable I would definitely recommend trying it out guys. Thank you!
His recipe is way off. Not enough sugar and too much yeast. Try it again, 1 quart juice, 1 cup sugar, 1/4 teaspoon yeast. Let sit for 30 days. It takes about 3 weeks to finish bubbling . You want ZERO bubbles then an additional week to be sure its dead yeast. It will be much better
I was in college in the early 70's made the same thing on top my dorm frig, we called them nickle balloons back then. The same 12 oz. of sugar to the gallon of grape juice and the nickle balloon fit perfect on the glass bottle necks. One pack of Red Star yeast was always the best choice worked fast and you could cap it in 14 to 16 days and let it age in the bottle around 2 months. I paid my own way through school so no my daddy wasn't paying for my wine making. Depending on how much yeast you used is how dry the wine would be, never tried it with wine making yeast and if you back sweeten it and cap it you can carbonate it. If you try this be sure you put you wine in a tub I have had it burst the bottle carbonating.
Thanks, I have made a lot of wine from grape juice and have found the best is made with Champaign yeast and then after it is done fermentation I add ventilate, which produces very clear wine.
I don't have a wine siphon but what I do is use a section of oxygen tubing and go old school siphon on it holding it just above the lees. Alot of times I rubber band the tubing to a skewer where the tube will be above the lees. For every quart of juice I use 1 cup of sugar and ¼ teaspoon of yeast and I typically use fleischmann's. So a half gallon of juice I use 1&½ cups sugar and a half teaspoon of yeast because you took out juice for sugar and headspace.
@@TurfTherapy naw I'm not into making videos but your more than welcome to use recipe my friend. And share the tubing trick. By the way I meant no offense on first comment I was just sharing my exsperiances
None taken! You should consider doing a video. It would be fun 😁 It's been interesting seeing others' input on how they get the same thing done. I wanted to show people the easiest way of doing this with no extra tools needed. But I may give the siphon tip a try on my next video. Thanks again for watching!
Thank you for this video I am for sure going to try this my son's graduation is in 3 weeks and I'm definitely going to go with the red star this is really cool I've never made one before but I've always wondered if there was easy way I appreciate the knowledge
My first wine making experience was when I was 19. Married, but not old enough to buy for myself legally. The recipe was Welches Grape juice recipe. I used the frozen concentrate. Two cans per gallon. I used a ballon on the jug as a vintage lock. The first couple days you might have to let some gas out so the ballon doesn't blow off or burst.
Try making a small pinhole in the balloon with a sewing needle or a thumb tack next time. It will still inflate, but will vent continually without letting air in.
I have been making this wine for years. It came from a friend that her family’s been making it for years. I love it so much better than the store-bought stuff.
This method works extremely well. I have only two corrections to make. 1. No need to use a whole pack of yeast, I only use 1/8-1/4 of a teaspoon of yeast to make one bottle of wine. 2. When I use this method I only unscrew the lid 1/2 a turn. Never had a bottle of must pop because the pressure can’t get out I’m 68 years old now. I made my first bottle of wine when I was 13. I had digestive issues and remembered Paul’s advice to Timothy in the Bible “don’t drink only water drink a little wine for the stomach’s sake” I could drink two swallows of wine and in 60 seconds or less the fire would go out. Yes I’ve been brewing wine for 55 years
LOL good stuff. I the big house we call this Hooch. They use bread normally. So picture it. Bread, very sugary candies or packets from breakfast and juice. Fill em up in 22 oz bottles and HOPE they don't explode!
Thank You so much! I've been looking for/through homemade recipes for exactly this, your presentation was awesome! I'm going to try this as soon as I can get to the store...😉✌️
GREAT ! Thanks . My Dad use to make his wine like this, 1950's. I took the idea into the Navy 1959. While on JEST jungle Inst . duty in Subic Bay P.I . I made sipping wine for our Negrito Troopers village. Good Xmas gift. Mtn Mel , 59-82 Ret USN PR / SERE Inst.
🎉 thankyou. As a new Brewer i wasn't sure if my yeast wsnt working hard enough, but the climete is cool if not cold where i am but if your bubbles are moving fast or slow, my first or second try i will "finesse" this recipe. 👍
That milky part that you see in the bottom of your jug is new yeast. It can be recovered, put in another batch of grape juice, and will make more wine.
When using this method (where the fermentation has stopped), and you use the stuff at the bottom of the jug to start a new batch, test your results (taste test) and see if there is something you really like about that batch…save and mark the settlings, and throw them in the fridge for another batch. Yeast can evolve into a better yeast and really give a nice surprise in the coming batches.
Wow guys, im new to all of this, other than watching videos for information and how to. I'm truly happy to have seen this video..Thanks so much for all the info shared together. I'm ready to try this myself now.
😋 Yummy. Loved going to 'granny's' in the summer🎉 She would take us peach picking with her, and 'Shelly beans'. She'd clean and boil the peaches and make jam and 'wine' shhh🤫,'don't tell ya mom' she'd whisper😂. And we'd help with the beans 😊. She'd pour the peach 'luxor' lol in Mason jars. We'd wait for days' and She'd treat us ,just a bit on the back stairs😅
That make some good wine I have some back from August that I made and it’s one of the wife favorite I gave some away and I have another brew going now along with others😁
I'm about to bottle 6 gallons of Welch's concord. That is 30 bottles. Going to stash a couple to age until Christmas to gift my mother. Your way works for the plastic jugs, but if you intend to bottle in glass you will need to ensure the fermentation is stopped or you risk exploding bottles if fermentation continues inside the bottle. As far as yeast, it matters for what ABV you are going for. Supposedly the higher end yeasts are engineered to withstand a bit more alcohol before dying. That is how you get your deep 17% merlots. I use Lalvin EC-1118 and keep spare packs in the fridge. I did a run last fall and still had good yeast up to a few weeks ago from my stash in the fridge.
It`s so easy...Ive made it several times and Welches makes tasty wine. I got two gallons sitting in my closet right now for back-up ,if I run out of my favorite , Carlo Rossi Burgundy.. Just one cup of sugar per gallon and one packet of yeas t. Leave room at top ,, a couple inches, for foaming and cover with a clean cloth and rubber band. Let sit for a couple months and either pour right out into a glass without disturbing sediment ,,,or you can rack it over and over. I don`t wait. Can`t let ONE fruit fly at it ,,or it`s vinegar.
You can take a coffee filter and put over the top of the bottle putting the rubber band around it and it will protect anything from getting in it and it will be able to give it room to burp on its own but great job
Dude, I never knew how easy this could be… I wanted to make homemade wine a looooong time ago, now I’m gonna try this… then maybe I’ll get into making the “real” thing later 👍
I found naturally fermented Welch's grape juice in glass bottles in my basement recently from the 70's. They tasted great. It was like a very expensive wine.
I've been doing this for about 5 years now. I make 2 gal. at a time. Using winemakers yeast will come close to doubling your alcohol content. More sugar, more alcohol. But can also make it too sweet if you use too much. This best tip is.... leave it for a month, and find the warmest place in the house for it. The warmer during the process, the better the flavor. And you don't want to be drinking this stuff standing up, because you won't be for long.
Wine yeast (and beer yeast) has another advantage.It has been selectively bred for beverage making. One of the traits selected for is that it falls out easier, and the dead yeast layer packs a little tighter. More of the spent yeast will be be in the trub, and less will be suspended in the wine, making a cleaner-tasting drink.
True. But I wanted this recipe to be approachable for the average person by using what they have at home. The average person doesn't have those types of yeast but yes you are right. They are an advantage for sure!
So happy you enjoyed it! Wine into brandy is fairly simple. You just need to distill it and Amazon had an affordable one listed that I might get to do a video on it this fall.
Most interesting.... I must try this. Your tutorial and tasting were well executed. And from what I hear, they taste great too. Thank you for sharing.✌️♥️
You can do same thing with White Grape Juice and White Grape Juice n Peach 🤯🫠Remember adding a LIL extra yeast will help your wine reach that high level because it ferments more sugar into alcohol. 🤙🏽👍🏽
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
Making basic good wine can be a simple process. This is a great way to start!
Thank You! That's what I aimed to do!
All wine is weak as white folks koolaid
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🎉
I can guarantee there is homeless people with a phone that look up stuff like this. Why panhadle for hours to purchase a bottle of wine when you can go to a wallmart and pick up a ton of Welshes juice and bread yeast and make your own..
@@Professor__Sain't not homeless person gonna panhandle for a bottle of wine. They're getting a $2 malt liquor beer and some meth
I grew up in a big family in the 1960's. As a family tradition, we would make wine starting on Thanksgiving and drink it for Christmas. We would use a similar process using Wyler's Grape Juice, but we would stretch a large balloon over the spout to allow gas to escape. The balloon would fill up with CO2 as it fermented. Oh we were between 8 and 14 years old at the time. Christmas was always magical...
Yeah... nothing like presents and alcohol to make Christmas magical for kids. 🥴
Lol
😳
@@MarkLewis... right? Almost like it's not that unusual, looking back at most of history (though having access to less resources probably limited consumption in most cases)
Nice
Another trick is to put a balloon on it instead of a top. The balloon will fill with air and when the air leaves, you'll know it's ready. Great channel!
Great tip! Congrats on 100 Subs 😉🤙🏾🌱
Take a needle and poke a pin hole in the balloon.
Oh you just had to share your knowledge, huh? Why don't you go make your own video.
@@lindakrause8793 Dumbest comment ever. If you aint got nothing nice to say dont say nothing at all. People have no decency anymore. This world is doomed.
@@lindakrause8793 are u getting offended for someone else? Lol okay Karen
What I like most about your video was that you didn't over-complicate things. A lot of TH-camrs get fussy with wine making saying you need a bunch of equipment and other stuff. I can see myself actually trying your method.
You can drink the goop at the bottom, it would be full of vitamins and minerals and contains some good amounts of vitamin b12. It would taste a bit gritty and would give you wicked bad farts but it is not bad for you. Also you could wash the lees and use them to cultivate a strain of yeast that you could use again for the same brew (welches grape juice) and you would get a stronger wine with more complex notes because the yeast will have adap[ted to that environment and will help create a superior wine
Great info.
How do you wash the Lee's?
We call that process, a kicker!
And drinking the bong water gets you a better high right? Jokes aside that’s good info
Great info
My mind is totally blown 🤯! Gardener, canner, and soon to be wine maker! Yesssssss my garden family is the Best! Thank you sooo much!💗
You are so welcome! 🍷🤙🏾🌱
This gives new meaning to the term "cheap wine", but I shop at thrift stores and am all for that.
Making balloon wine in the dorm room closet helped me drink my way out of college.
😆
Good for you 😂🎉
Fleischmann's yeast and straining your wine through cheese cloth will remove all traces of the yeast because you risk your wine turning into vinegar instead of a good aged wine.
Brilliant suggestion absolutely brilliant I'm trying to make vinegar and am having a real tough go at it the first bottle worked but the last 4 I got nothing
no need to strain. When fermentation is completely done, it'll settle at the bottom and basically stick. It shouldn't turn into vinegar, lmao.
You could always throw in a camdan Tablet to kill off the yeast too.
Thank u.. my girl passed in Nov.. she used to do this with lemonade.. but I never learned her process.. this means alot to me
I'm sorry for your loss darling. From someone who's been making Hooch in the Ozarks for a long long time let me suggest what she might have done. The Welch's juice container is 2 quarts so you can use an empty juice container and fill with distilled water. Use half a pack of yeast and two cups of sugar. Shake it up pretty darn good. I use rubber gloves with just a pin hole in the middle finger and rubber band that on tight to the top of your bottle. Keep between 70 and 100 degrees Fahrenheit for about 4 weeks. When it's done doing it's thing, you know the bubbly stuff, take one pack unsweetened lemonade Kool-Aid brand. Pour that into your alcohol and now you have lemonade alcohol. Done it many times myself. No need to add more sugar because you already did. If you get a chance let me know how you like it. Blessings sent from Grandma Gia in the Ozarks
Your video contains the most concise and straightforward instructions. I've watched 11 diy winemaking and at the conclusion of your post, I made my first batch. Thank you!
I agree
How was it??
@@crystalmasters8582I guess it killed them, never heard from again 😱
@@Official_DumbTube_Commenter😂
@@Austin-vo2gh 😇
I made this once using frozen concentrate and yeast but no sugar. I used a gallon jug to ferment it and a balloon on the top which inflated while the wine was fermenting. When the balloon deflated fermentation was pretty much done. Next, I decanted the juice/wine into quart bottles, capped them, and sealed the caps with wax. After a few weeks it was ready to drink. Wasn't bad at all.
I've enjoyed watching you making your DIY Welch's wine. The first time I ever tried doing it myself, I pretty much exactly followed your process, except I siphoned off the wine into clean bottles. More recently, I bought some wine yeast for cheap online, and the last couple of times I've used this same process as yours, I've used the wine yeast. I don't really think there's much of a difference. I've read some folks say that bread yeast won't work because the alcohol kills off the yeast and you wind up with a wine that barely has any alcohol content. I don't believe this to be true, simply because I got a little loopy after drinking a couple of glasses of my bread yeast wine.
One option I tried that you might also want to try is to use the natural wild yeast that collects on grapes. What I did was, I started out with the Welch's grape juice and added sugar, but instead of wine or bread yeast, I crushed up about 20 to 25 grapes until they were like a slush. I did NOT wash the grapes first because washing them would have removed the wild yeast. So then I strained the slush so that only grape juice, hopefully full of wild yeasties, entered the bottle. Then capped it and waited, same as before. You see, I wasn't sure that this would even work. So after a few days, when I loosened the cap, I was rewarded with a woosh! and a slight yeastie fragrance. Yes! My experiment was working. So, I watched the wine's fermentation go to completion, which was a little longer -- maybe 3 or 4 weeks. Decanted it and wow! It tasted very sophisticated, like a good burgundy, and packed a pretty good punch.
My most recent fermentation, which I started only a couple days ago, actually has a mix of wine yeast and wild yeast that was introduced via crushed grape juice. I've also tried some different sugar. It's Mexican -- turbinado, it's called, and it is a pale blonde color with a decided caramel aroma. So I think this might be an interesting combination. Maybe I'll check back in and let you know how it comes out after it's run its course.
Hey Michael thanks for sharing your experience! Looking forward to your updates. Cheers 🍷😁🌱
Hey Michael thanks for sharing your experience! Looking forward to your updates. Cheers 🍷😁🌱
Hey grapes are washed no matter what at the vineyard
@@ReeeeeToaded Yes, of course. But we're talking about not washing a couple dozen grapes that are going to be added to a half gallon of juice. Not an entire crop. The amount of sediment i might introduce into my juice by adding the juice from a handful of unwashed grapes will be vastly outweighed by the sediment generated by the yeast itself.
There’s no problem with using bread yeast, it has the same effect as wine yeast.
Great stuff straight to the point. I'm ready to start my journey to wine making thanks.
I've done it with just welch's and baker's yeast. I used a small tube from a fish tank filter to siphon it. It actually wasn't bad.
Yeah, I added the sugar to appeal to a wider variety of palates.
On day 10 my self, can’t wait! Thanks for showing the progress it really helps getting an idea of what it should look like after the initial ferment settled down
How many glasses did it take you to feel anything?
@@XxspazzOut10KxX depends how big your glass is haha. The alcohol is higher than your usual wine so a couple glasses
Do you remember yours having a weird smell to it? I’m afraid mines gone bad😂😂
Do u think I can drink mine at 7 days?
@Yvng_YBK-RRR sure but you want to burp it to knock off the extra gas and then put it in the freezer for a few hours then drink it.
I did this back in the 80's, the one thing different was I put a balloon or a rubber glove in place of the lid, this will act as an expansion tank and keep the gasses in the bottles. I let it set for 8 months, it came out good but should have let it go longer.
Great video. I really liked the closeups of the fermenting process. I would not mix the 2 batches. Let them age at least a month, to be able to taste any differences in the 2 yeasts. Keep on keeping on.
Another thing, please do not just throw away the original juice bottles. Rinse them out, dry them out, and re-use them for storing rice, beans, sugar (for more wine) and other items.
Right on!
I like that re use with the bottles for storage.
That's what you do maybe he does something different that's okay too I hate when people try to pressure other people to do something so f****** sheepish
@@donjohnson8952 Oh shut the hell up
@@donjohnson8952nothing sheepish about reusing plastic instead of throwing it away your attitude is the reason there is so much plastic in the ocean dude wake tf up
You know, I started watching your video because I thought this might be fun to do. I actually got busy with other things, came back and watched again, not because I wanted more information (you did a pretty good job of explaining) but because I haven't heard such beautiful music in such a long time. I didn't realize how much I love good music until now. Thank you for that. Such a nice change from all the other videos on TH-cam, yours wins the most appropriate, relaxing, and wonder music of all.
Wow thank you Turf for simiflying wine making without using different instruments that we may not have on hand
You are very welcome! 😀🌱
I had a smaller bottle of grape juice and used 1/2 pack of Kroger yeast. It started pretty quick and mine became a mess like your SAF and if I hadn't watched your video I might have thought it was a fail so thanks for this video. I have an apple juice going right now that didn't bubble over so I guess it depends. Fun experimenting and learning.
@termlimitscom8739how does that work brudda im new 😂
@termlimitscom8739could you explain a little more? That sounds awesome
Way cool you showed the nuts and bolts and took out the fancy. The fancy is nice, sure however taking the tech out of it shows everyone how to be more independent and enjoy crafting something. Great video bro.
OK, TT, I told you I'd provide you with an update, so here goes. I mentioned that I had started a fermentation where I had used a combination of wine and wild yeasts. That batch finished fermentation about 5 or 6 days later. Two days after I started that batch, I started another, but this time I used just straight wine yeast. I was interested if there would be any differences in the flavor profiles. Well, you know what? They were indeed different. Way different.
It's worth noting here that the wine yeast is fairly potent. One package is sufficient to begin fermentation in 5 gallons of grape juice. I bought several packages of Red Star Premier Cuvee yeast, and it has worked very well so far.
The first batch, with the wine and wild yeasts, ended up tasting quite dry but with a slightly sweet aftertaste, almost like a merlot, but not as sweet. It tasted more like a decent dry burgundy. I don't have a hydrometer, so I don't know what the alcohol content was. But if I had to guess, based on the amount I drank of it the second day it had completed its fermentation, I'd guess it is somewhere around 10-12%. I used a bit more than 1/4 teaspoon of wine yeast, the juice from about 20 crushed red grapes, and a bit less than a cup of turbinado (cane) sugar for a 1/2 gallon bottle of wine, minus one cup of juice.
The second batch tastes much different -- more like a sweet merlot. But I think that, as part of the process, some dissolved CO2 remained because it has a distinct carbonated edge to it. That was unexpected. I think it may have happened because of the first couple of days of fermentation. I didn't leave the cap loose. I kept it tight. The juice bottle was rock hard from the CO2 expansion and it let out a really big Whoosh! when I loosened the cap, accompanied by a sudden bubbling up of CO2 suds at the top of the column. After that, I just left the cap slightly loose and it completed fermentation in about 6 days. My theory is that some of the CO2 dissolved into the wine during this high pressure time period and stayed dissolved after pressure was released. Now, this batch seems to have quite a bit more alcohol content than the other batch. Reason why could be two-fold. One) I used a bit less yeast in batch number 1 and 2) I used a bit less sugar in batch number 1. I think that both of these could account for the difference. In this batch, I used 1/2 teaspoon of wine yeast and one cup of turbinado (cane) sugar.
The point of this exercise was I wanted to see how the wild yeast from the grapes would affect the quiality of one batch and to compare the two batches, both in terms of flavor and alcohol content. I have made wine from Welch's grape juice using just crushed grapes to introduce wild yeast into the juice to start the fermentation process, and it came out great. I have done this several times and have not yet had a situation where the wild yeast didn't take hold. The biggest difference I found was that the wild yeast takes longer for the fermentation to run to completion. I have had a couple of situations where it took a few weeks before the fermentation process had finally stopped. Using packaged yeast is definitely much faster and the flavors in the end are more predictable. I believe this is because there are thousands of varieties of wild yeast, probably dozens for grapes alone, so whatever yeast takes hold may have a different flavor profile from the last. This might also account for the increased fermentation times.
To sum things up -- if you're feeling adventurous, try wild yeast. Crush up a bunch of grapes (don't wash them!) and strain the crushed grape juice into the Welch's. If you would just like a reliably good wine that reaches the end of fermentation quickly, then use packaged yeast.
Hi, I'm a longtime fermenter and your assumptions are correct!
Wild yeast will give you an unpredictable end product, as hundreds (maybe thousands) of species take turns during fermentation, this makes for a more complex aftertaste. In addition to presenting several notes of different flavors, even in the same batch. And yes, its fermentation time is slower.
Many of these flavor profiles change greatly in relation to fermentation temperature.
About the capture of wild yeasts, these yeasts are in the air and (according to the literature) are domesticated as much as our dogs and cats. If you leave the gallon open for some time, with the juice in contact with the air, the ferments will already be present in it, it is not necessary to inoculate with fresh grapes (although it is a good way to guarantee a more consistent inoculation).
The big difference between commercial yeasts suitable for beverages from those for bread is that the beverage yeast was reproduced, cloned and selected the strains that gave a cleaner final taste, bringing out the most desired characteristics of the original ingredient. The main thing when comparing the 2 is efficiency. IMHO, the flavor part doesn't make much of a difference in home brews.
The addition of sugar also varies depending on the grape you are using, in some cases being unnecessary. Unsweetened musts can be very dry but playing around with the % of sugar is a really interesting experiment. And also the more sugar, the more alcoholic the result.
The amount of yeast will also radically change the taste.
Try using a type of closure called an airlock, it lets the CO2 out of the reservoir without atmospheric air entering, it's a great way to give a slight improvement in quality.
After fermenting to the desired point you can take your wine, add a little more sugar and put it in a closed bottle, in this second fermentation you will carbonate your drink, transforming it into sparkling wine. The same can be achieved by removing the drink when there is still sugar and placing it in an anaerobic environment.
Very cool your experiments and results, keep fermenting!
@@bioaquarista I got the idea to use wild yeast from some readings on the history of wine making I'd done several years ago. One thing I learned that really impressed me was the way wine was fermented in the Middle East some 2000 years ago. One article l read described
one common method, where they dug these big pits in the ground, then dumped grapes in the pit. They danced and foot-stomped the grapes until the juice was pretty much separated from the skins and sticks. And then they just left the pits alone. So, they were entirely dependent on wild yeast getting the job done. Often, the wine-to-be would get covered by a film of dust and debris since the pits were just open to the air. After a suitable time had passed, they transferred the wine to amphorae or what have you. Now, according to this article, the end product was fairly strong for wine -- in the 12-14% range.
I've recently been using the barely open cap method for control of any atmospheric entry. I think that, as long as fermendation is occuring, with the outward expulsion of CO2, this is a reasonably safe method. I've also used balloons with a pinhole in the top, which also does a good job of keeping out any atmospheric contaminants. But I should just bite the bullet and buy an airlock. Or two.
Thanks for the info on second fermentation. I'll have to give that a try.
Some of my favorite types of wine are sherry and port. I want to learn how to make these wines.
Is it tru that if u ad more suger u get a higher alcohol content
Yes and No. Adding more sugar only gets you more alcohol if the yeast is able to survive and consume the sugar. Most yeast won't survive past 12-14%. So ultimately you just end up with a sweeter wine unless you distill the wine into brandy.
So, I made it the exact way you said to do it but with half the sugar. Now, I'll probably receive some heck, but I put 2 sugar substitute sachets in my wine glass before pouring the finished product. I swirled it around to mix. Taste result was so good I almost cried. Next, I am going to do two tablespoons instead of half sugar...wean myself off cane sugar. None the less, thank you so much for this here recipe. Regards to your wife and God Bless!
Now that I've learned how to make wine by watching your tutorial video, I can't stop!!
Your the best, thank you for sharing your knowledge!!
So with the red star it can be made in a week. That is really cool. I can get some made for the holidays this year and save a lot of money.
When making homemade wine in the past, I would place a balloon on the top instead of capping it. That way when it needed to breathe I could just life a piece of the balloon to let the pressure out....daily routine. Been a long time, so I really appreciate you refreshing my memory. Going to get started as soon as I get to the store
Love the turkey baster feels kinda jailhouse. Definitely gonna try it
My friend did this years ago. He use a rubber science stopper for the top…which had a hole through it. He ran small plastic tubing into it close to the top. The tubing went into a bottle of water. The gasses coming off of the wine passed through the tubing to the water container…not allowing anything back into the brew. Easy to do and was great finished.
I just saw this I see it was done two years ago. I was going to also talk about the balloon and I use that red star I haven't done this in about five eight years. What I found was a recipe for doing it with frozen grape concentrate it may be cheaper than that juice. It comes in different flavors I told some people about it in the store at every time I came back from the grape juice they were sold out after that. That what I want to try to do is to do it in 5 gal jugs another thing I saw was different was the fact that you didn't melt the yeast I was taught on that one recipe with the frozen concentrate is to melt the yeast with warm water. And then pour it in it looks like sour mash.
Can you tell me how much yeast you need to use? Im not sure how much is in the small packets
I’m late, but always label the containers because you can’t accidentally switch the containers,but you certainly can with the caps 😊
I just tried your technique with grape white grape and apple juices. Didn’t have the oz size you did just the 64oz. The leftovers from each bottle I combined to try as well with half the sugar and yeast. After an hour I see it working so I’m excited to see a week go by.
Awesome! Give us an update.
Update??
@@salemwalker7405 it’s only been two days
@@johnlockwood8223 My bad...I didn't look at when the comment was posted🤦 😂
Following for an update. Rooting for you lol
Somehow I like your video the most about homemade wine. Thank you.
Pretty cool. I have been making wine for a few years. I like it simple. 👌
I simply open the bottles, add a little sugar, and put an air lock on top. It usually takes about two weeks for fermentation to complete. I don't add any yeast, but rely on the natural yeast that the juice already contains. I also do this with a variety of different types of juice.
Cool. Do you have any content on it?
@Turf Therapy no. But it works just fine, and I don't use any yeast. Except when I'm distilling alcohol. When doing that, I use distillers yeast and cane sugar without yeast nutrients, and the only difference I've noticed is that bread yeast takes about 30 days, and distillers yeast takes about 7 days to accomplish the same results.
Sounds cool. I've been making my own wine for about three years now and I wanted to come up with an approachable recipe for beginners. I like your approach and may give it a try on my next wine video. Thanks for watching 🍷🍇
Feeling accomplished. You make it look so easy gave me the courage to try...and it is! I can already see the yeast is working. Thanks so much!
Did yours have a weird smell to it?
great starting point for someone looking looking to just dip their toe into wine-making and see if they like it. Nice to know this can be done with limited tools.
I'm on day 11 (started batch 07june ) with my attempt, using your suggestions as far as juice, sugar, etc. I did though do two things different. I only uses 3 grams of bread yeast and proofed it in the sugar filled grape juice (about 4oz). When proofed yeast got frothy, I knew it was good. I then added the yeast/juice contents to the bottle of juice with the sugar dissolved (temp =
how did it turn out?If you wait to long does it turn into vinager?
@@watchlistenlearn It turned out to be too sweet for me. I gave some to those who like it on the sweet side and they said they'd drink more. It did have have an that alcohol taste to it.
As for turning to vinegar, I guess it would once the seal is broken and O2 is allowed to enter BUT, wine vinegar is a good thing. I gave the hooch to those who like it sweet and held out about 16oz. I then took Brags Vinegar with the live mother stuff at the bottom of the bottle and after a couple weeks, it turned to vinegar and while it's still sweet, but not as much, it's not to shabby. My wife is going to use it for cooking and try it on a salad with oil and seasoning.
Lastly, I did start a batch of Cranberry wine about 6 weeks ago. When I got home , wife and I tried it. It did taste good and had that boozy taste, like wine. For the CB juice, I used Ocean Spray that, according to the label , did not have added sugar or high fructose corn syrup. I only used 80% of the sugar as described in the video.
When I get back home in a couple weeks, I'll start another batch of grae with less sugar. Maybe two batches. One with bread yeast and one with wine yeast.
My wine came out great and strong!. It did have a weird smell to it and bitter taste but I added more sugar and now it’s rlly enjoyable I would definitely recommend trying it out guys. Thank you!
His recipe is way off. Not enough sugar and too much yeast. Try it again, 1 quart juice, 1 cup sugar, 1/4 teaspoon yeast. Let sit for 30 days. It takes about 3 weeks to finish bubbling . You want ZERO bubbles then an additional week to be sure its dead yeast. It will be much better
I can handle this method!😉 I love a nice glass of wine🍷 and the fact that I made it will be an added treat! Thanks Turf!💜
You are so welcome! Yes, making it yourself is the best part 🍷🤙🏾🌱
I used to do this growing up. We would put a balloon on the top of a gallon glass jug. We used the same juice and sugar and yeast.
I was in college in the early 70's made the same thing on top my dorm frig, we called them nickle balloons back then. The same 12 oz. of sugar to the gallon of grape juice and the nickle balloon fit perfect on the glass bottle necks. One pack of Red Star yeast was always the best choice worked fast and you could cap it in 14 to 16 days and let it age in the bottle around 2 months. I paid my own way through school so no my daddy wasn't paying for my wine making. Depending on how much yeast you used is how dry the wine would be, never tried it with wine making yeast and if you back sweeten it and cap it you can carbonate it. If you try this be sure you put you wine in a tub I have had it burst the bottle carbonating.
Hello, appreciate your comments. I want to make this and I like really dry red wine.. do you use More or less yeast for dryer wine?
@@mstanley97 More yeast and do not back sweeten after fermentation. Must say it has been along time since Pitt State.
@@jlgrizzly7972 😊 thanks!!
Trying that tomorrow. Keep doing your thing!
i always wondered if it could be this easy im definately going to try it
Super and Easy!
Thanks, I have made a lot of wine from grape juice and have found the best is made with Champaign yeast and then after it is done fermentation I add ventilate, which produces very clear wine.
You crushed it! I made it and was amazed!! Thanks.
No thank you!
Never knew it was this easy to make excellent informative video thanks 🥰
I had to come back and watch this one again. Definitely gotta make some. Thanks for sharing
I appreciate that Queen 👸🏾❤️🌱
I don't have a wine siphon but what I do is use a section of oxygen tubing and go old school siphon on it holding it just above the lees. Alot of times I rubber band the tubing to a skewer where the tube will be above the lees.
For every quart of juice I use 1 cup of sugar and ¼ teaspoon of yeast and I typically use fleischmann's. So a half gallon of juice I use 1&½ cups sugar and a half teaspoon of yeast because you took out juice for sugar and headspace.
Sounds like a decent recipe. You should make a video on it!
@@TurfTherapy naw I'm not into making videos but your more than welcome to use recipe my friend. And share the tubing trick.
By the way I meant no offense on first comment I was just sharing my exsperiances
None taken! You should consider doing a video. It would be fun 😁 It's been interesting seeing others' input on how they get the same thing done. I wanted to show people the easiest way of doing this with no extra tools needed. But I may give the siphon tip a try on my next video. Thanks again for watching!
@@TurfTherapy 👍
Thank you for this video I am for sure going to try this my son's graduation is in 3 weeks and I'm definitely going to go with the red star this is really cool I've never made one before but I've always wondered if there was easy way I appreciate the knowledge
My first wine making experience was when I was 19. Married, but not old enough to buy for myself legally. The recipe was Welches Grape juice recipe. I used the frozen concentrate. Two cans per gallon. I used a ballon on the jug as a vintage lock. The first couple days you might have to let some gas out so the ballon doesn't blow off or burst.
A wonderful story 😁🌱
Try making a small pinhole in the balloon with a sewing needle or a thumb tack next time. It will still inflate, but will vent continually without letting air in.
No offense. But I had access to any alcohol I wanted at 13 as long as I had the $. But I live chicago
@@yodude8932 no offence, but good for you.
I have been making this wine for years. It came from a friend that her family’s been making it for years. I love it so much better than the store-bought stuff.
Can it be aged .I noticed he said put back in the fridge? I m trying this, was just wondering if I could put it in a wine bottle with Cork?
This method works extremely well.
I have only two corrections to make.
1. No need to use a whole pack of yeast, I only use 1/8-1/4 of a teaspoon of yeast to make one bottle of wine.
2. When I use this method I only unscrew the lid 1/2 a turn. Never had a bottle of must pop because the pressure can’t get out
I’m 68 years old now. I made my first bottle of wine when I was 13. I had digestive issues and remembered Paul’s advice to Timothy in the Bible “don’t drink only water drink a little wine for the stomach’s sake”
I could drink two swallows of wine and in 60 seconds or less the fire would go out.
Yes I’ve been brewing wine for 55 years
I think the top popped off because of the amount of yeast.
You are the best at teaching simple and precise.
LOL good stuff. I the big house we call this Hooch. They use bread normally. So picture it. Bread, very sugary candies or packets from breakfast and juice. Fill em up in 22 oz bottles and HOPE they don't explode!
Thank You so much! I've been looking for/through homemade recipes for exactly this, your presentation was awesome! I'm going to try this as soon as I can get to the store...😉✌️
Awesome! Glad to help.
GREAT ! Thanks . My Dad use to make his wine like this, 1950's. I took the idea into the Navy 1959. While on JEST jungle Inst . duty in Subic Bay P.I . I made sipping wine for our Negrito Troopers village. Good Xmas gift. Mtn Mel , 59-82 Ret USN PR / SERE Inst.
Winos everywhere licking they lips, gonna try definitely real soon.
This is right up your alley bro! 🍷🤙🏾🌱
@@TurfTherapy yep yep
😆
Good tips. I just now put my first gallon in the closet to brew. I’m looking forward to trying it in a couple weeks.
Thanks for sharing. Very nice and simple wine making process. I will definitely try it.
So cool thanks for sharing! 😃 This process is easy breezy compared to the old school way. I've seen of doing it.
Really great video. All finished the 1st batch this week and will try it after it chills. Thanks
🎉 thankyou. As a new Brewer i wasn't sure if my yeast wsnt working hard enough, but the climete is cool if not cold where i am but if your bubbles are moving fast or slow, my first or second try i will "finesse" this recipe. 👍
You said"cool dark place" 😁
I'm definitely going to try this method of making wine. Thanks for sharing 🙂
Hope you enjoy it 🍷😀🌱
This may be my new hobby lol I love red wine 🍷 thanks for the creativity fam
Make sure you have fun while doing it 🍷
I enjoyed your Wine Tasting Session....MUCH-LOVE
Glad you enjoyed it family! 🍷🌱
Thank You Your site just popped into my feed today. I know what I'll be doing in the morning.
Glad to help 🌱
That milky part that you see in the bottom of your jug is new yeast. It can be recovered, put in another batch of grape juice, and will make more wine.
When using this method (where the fermentation has stopped), and you use the stuff at the bottom of the jug to start a new batch, test your results (taste test) and see if there is something you really like about that batch…save and mark the settlings, and throw them in the fridge for another batch. Yeast can evolve into a better yeast and really give a nice surprise in the coming batches.
Wow guys, im new to all of this, other than watching videos for information and how to. I'm truly happy to have seen this video..Thanks so much for all the info shared together. I'm ready to try this myself now.
Started mine today! Thank you for this!
You're Welcome!
I loved it thanks again
@@TurfTherapy
😋 Yummy. Loved going to 'granny's' in the summer🎉 She would take us peach picking with her, and 'Shelly beans'. She'd clean and boil the peaches and make jam and 'wine' shhh🤫,'don't tell ya mom' she'd whisper😂. And we'd help with the beans 😊. She'd pour the peach 'luxor' lol in Mason jars. We'd wait for days' and She'd treat us ,just a bit on the back stairs😅
🤣🤣🤣 I love it!
@@TurfTherapy Ya miss my 'Medea'🤣🤣 ,always those, 'don't tell your mom' little secrets 😁 she passed recently, 92 and 'Old fashion kool'🫙🚬🤣
Great tutorial. Quick and Easy. 👍🏾👍🏾👍🏾Thanks for sharing. Kindest Regards, Lady Cheryl ❤️❤️❤️
Thanks Lady Cheryl! I appreciate you taking the time to watch and drop me a line 😀🍷🌱
this looks like the easiest way to make it! thank you
Thanks Turf! Imma give this shot.
Nice! Let me know how you like it! 🍷🤙🏾🌱
We had a humungus purple grape arbor in our yard.
We used to make make grape soda pop by mixing fresh grape juice and baking soda.
That make some good wine I have some back from August that I made and it’s one of the wife favorite I gave some away and I have another brew going now along with others😁
Yessir! It's too easy to not to do it! 😀🍷🌱
😂 my dad been doing this way for ages I'm enjoying seeing ppl comments I'm now seeing this much simple way with the bottled juice interesting
Hey your garden in the back looked amazing
Thanks for such a simple tutorial!
Welcome!
I'm about to bottle 6 gallons of Welch's concord. That is 30 bottles. Going to stash a couple to age until Christmas to gift my mother. Your way works for the plastic jugs, but if you intend to bottle in glass you will need to ensure the fermentation is stopped or you risk exploding bottles if fermentation continues inside the bottle. As far as yeast, it matters for what ABV you are going for. Supposedly the higher end yeasts are engineered to withstand a bit more alcohol before dying. That is how you get your deep 17% merlots. I use Lalvin EC-1118 and keep spare packs in the fridge. I did a run last fall and still had good yeast up to a few weeks ago from my stash in the fridge.
Welch's stock just went up Thank you!
😂🤣 No problem! 🍷🌱
to help with clean up with foam over I bought a cheap Aluminium pan at the dollar store to catch any possible over foaming
Nice job done Mr. Turf. Don't ya love it when the dog barks to mess ya up.. LOL.. Looked tasty to me brother! Stay safe and have a great week!
You got that right! She scared me at first 🤣 Stay safe brother! 🍷🤙🏾🌱
If you put the containers in your bathtub it makes cleanup super easy if/when you get overflow.
Great video man! I tripped out a little bit when I realized that I'm also making this on January 13th haha
I appreciate the feedback man💪🏾🌱
It`s so easy...Ive made it several times and Welches makes tasty wine. I got two gallons sitting in my closet right now for back-up ,if I run out of my favorite , Carlo Rossi Burgundy.. Just one cup of sugar per gallon and one packet of yeas t. Leave room at top ,, a couple inches, for foaming and cover with a clean cloth and rubber band. Let sit for a couple months and either pour right out into a glass without disturbing sediment ,,,or you can rack it over and over. I don`t wait. Can`t let ONE fruit fly at it ,,or it`s vinegar.
Very interesting. Never made wine before. I will definitively give thisi a try to see how it comes out. Thanks for sharing.
Hope you enjoy it! 🍷🤙🏾🌱
I’m going to try this out! Love wine and if it’s good might save me some money!!😂
NICE!! Gotta love closet wine. 😊
You got that right! 🍷🤙🏾🌱
I put a balloon on top of mine and you can make it stronger by putting more sugar in it and let it work again you don't have to add more yeast either
Going to definitely be doing this!!!
Awesome video bro!💣🔥
You should! I'm sure you'll put your own twist on it as well! 🍷🤙🏾🌱
You can take a coffee filter and put over the top of the bottle putting the rubber band around it and it will protect anything from getting in it and it will be able to give it room to burp on its own but great job
Dude, I never knew how easy this could be… I wanted to make homemade wine a looooong time ago, now I’m gonna try this… then maybe I’ll get into making the “real” thing later 👍
i have to say the music is perfect.
Thanks you 🍷🌱
I found naturally fermented Welch's grape juice in glass bottles in my basement recently from the 70's. They tasted great. It was like a very expensive wine.
I've been doing this for about 5 years now. I make 2 gal. at a time. Using winemakers yeast will come close to doubling your alcohol content. More sugar, more alcohol. But can also make it too sweet if you use too much. This best tip is.... leave it for a month, and find the warmest place in the house for it. The warmer during the process, the better the flavor. And you don't want to be drinking this stuff standing up, because you won't be for long.
You should make some content on it 😄
Wine yeast (and beer yeast) has another advantage.It has been selectively bred for beverage making. One of the traits selected for is that it falls out easier, and the dead yeast layer packs a little tighter. More of the spent yeast will be be in the trub, and less will be suspended in the wine, making a cleaner-tasting drink.
True. But I wanted this recipe to be approachable for the average person by using what they have at home. The average person doesn't have those types of yeast but yes you are right. They are an advantage for sure!
@@JeffTheHokie So true, you nailed it.
@@TurfTherapy And of course, that's how I started too. You use what you have and go from there.
I made the wine as to your directions. It was wonderful!
In the comments mention was made about turning wine into brandy. What is your take on this?
So happy you enjoyed it!
Wine into brandy is fairly simple. You just need to distill it and Amazon had an affordable one listed that I might get to do a video on it this fall.
Most interesting.... I must try this. Your tutorial and tasting were well executed. And from what I hear, they taste great too.
Thank you for sharing.✌️♥️
Yeah, you must! You won't regret it at all 😁🌱
You can do same thing with White Grape Juice and White Grape Juice n Peach 🤯🫠Remember adding a LIL extra yeast will help your wine reach that high level because it ferments more sugar into alcohol. 🤙🏽👍🏽
😎
I appreciate you sharing your experiment. Very nice 🙂👍👍
The 🎷 sax saxophone was so nice
Wasn't it!!! 😆🌱