Hi Todd and Laura. Love all your videos. You have made making wine fun again. My question is, have you ever back sweetened a batch of wine, bottled it and then tasted it later to find that it's not sweet enough? I have a couple of 5 gallon batches (total of 40 bottles) that this is the situation. Would you ever consider unbottling it to add sweetener and then rebottling it? Any help would be appreciated.
Thanks again for your videos. July of 2023 I thought I was ready to back sweeten and then bottle my 5 gallon batch of wine. When I back sweetened it in the carboy, fermentation fired right back up and continued on for quite a while. Now (August 2024) the wine has remained in the carboy undisturbed and the last fermentation has died long ago and the air lock is still intact. Do you see any reason why I can’t continue on with this batch? Also, how would you recommend that I back sweeten this batch without the possibility of restarting the fermentation process? Thank you very much for your videos. Without your guidance I probably would have never attempted this hobby. I am looking forward to my next batch.
You got to stabilize it with potassium sorbate. You should not Have in CARBOY that long. Keep watching all my wine videos I go over that many times. I can't wait for you to taste it sweetened. 🍷🍷
@@HowToDoneRightcan I add my simple sugar and let it sit in the carboy for a bit (week/month) before I bottle or should I bottle right after adding simple sugar? My batch is in a 5 gal carboy with fermentation locks currently
Hello again, another quick question. (it's been covered in your videos but I can't remember which one it was, watched/listened to them all a few times in the background as I'm making/bottling/racking... Ok so, I want to back sweeten my mix berry wine, followed your steps turned out amazing! So, I ended up with 2 1 gal carboys which I want to back sweeten and a bunch of bottles I'm going to leave dry. Off memory of your videos (correct if I'm wrong) Do I add a campden tablet to kill the yeast if any, wait 24 hours, then add the potassium sorbate, then add sugar to desired sweetness? Or when does the sorbate come in to play is my question? The wine turned out crystal clear without the use of bentonite after approx 6 weeks in secondary/2nd racking!! Long reply been into someone of the mix berry wine lol.. Also, on a side note. I tried your banana wine, it didn't seem to ferment right away, I stirred daily and there was foam etc so it seemed a little odd the bubbler wasn't doing much.... After 12 days, I removed the mash, racked into a 5 gal glass carboy, added water to top up, and now the bubbler is going crazy? It's like 3 weeks in(from primary ferm with mash) and the bubbler is still going crazy, wonder if I am going to end up with vinegar?? I think you mentioned in your banana wine video the primary ferm took a long time, but didn't specify how long. Thanks again, love the content, Keep 'em coming. For my 3rd attempt I followed your recipe yet again for watermelon wine, Dropped the yeast in yesterday morning came back 24 hours later the bubbler is going crazy just like the mixed berry batch.
Josh you win for the longest comment.. lol. So fantastic you have been making wine successfully. You can Add campden tablets and potassium sorbet right before bottling. No need to wait to back sweeten do it all right before bottling. Hope that helps and keep me posted of all your wine flavors... that doesn't surprise with banana wine... if you added Energizer should of started right away. If it was foaming it was fermenting. wonder if lid just was not sealed properly.. but just let bubble until done 3 weeks is not uncommon. Great job. 👍👍🍷🍷😎😎
Can you back sweeten apple wine with apple juice? I see u used a gallon of apple juice in your apple wine. I did not and would like a more apple sweeter taste to it. It’s still settling in carboy too can I just add it now and let it ferment little more under airlock Or do I wait till it’s settles clear and back sweeten it with juice after stabilizing it?
Great video!! I'm making my first batch of wine in the fruit juice jug itself. After the initial fermentation has stopped and no more bubbling, will adding the simple syrup cause it to start back fermenting again and make the alcohol content go higher? Thanks!
I noticed that you bottle right after stabilizing and backsweetening in your juice wine video. I was going to do the same thing for my first batches, but several folks have told me to absolutely not do that, to let the stabilizers sit for a week before adding more sugar, and others say its perfectly fine to do it all in one step. Do you still do it all at once? Have you ever had any issues with your process, because Id like to do it the way you did in the video. If you're able to answer at all...thanks in advance. Your videos are inspiring.
I have made countless batches of wine and always Stabilize before Bottling. Never had any issues... Great question... even had sweet wine age 4 to 5 years no issues.
@@HowToDoneRight Thank you so much for responding to my questions! By the looks of things, I'm well on my way, and I couldn't be happier, or more excited. I will definitely keep you posted! 😎
@@HowToDoneRight Bottled my first nine bottles today.... Both the Strawberry, and Apple are delicious!!!! I can't wait to try them in six months!!! Thank you for everything!! I added one cup sugar to each batch.... After adding a campden tab and some potassium sorbate first. Wonderful so far.... I'll keep you posted!!!
A question, having completed fermentation and with the yeast not expected to resume fermentation, doesn't adding any kind of liquid serve to dilute and water down the wine?
Wow...just what I needed, thanks for the info! This is really helpful. I have a question, would really appreciate if you could give me an advice; I'm about to back sweeten two wines this weekend; apple wine and banana wine. Both of them ended up significantly stronger than I'd thought they would. Both went way bellow 1.000 and are at the upper limit of my yeast alcohol tolerance or above. I used the Bayanus strand with 16% tolerance and the apple wine is right around there, it's technically at 15.9%. The banana wine had higher initial gravity, it went even higher to 17.5% and this is where my conundrum begins, since that is considerably above 16%. Both baches are slightly above a gallon -- 5L (I'm from Europe, that's the standard carboy here). At any rate, do you think it is safe for me not to stabilize the wines and put them into the flip top bottles? If they end up carbonized, I'd be totally fine with that, in fact I'm assuming the apple wine will almost certainly get carbonized since I used the same yeast from the same packet for both and the banana went to 17.5%. Have you ever experienced the yeast go so much above the stated alc. tolerance so as to carbonize even my banana wine? I was thinking about making sugar syrup with 300 grams of sugar per 5 liters. This would add 0.023 gravity per 5L and would put my apple wine at 1.013 gravity and the banana wine at 1.015....given they don't ferment any further of course.
Thanks for tuning in. I think the tolerance on yeast Is just a guide line they can go beyond there tolerance usually not much though. If you are going to sweeten i would definitely stabilize it unless your going to keep in a very cool place so fermentation can not start up. As far as flip tops that just can be dangerous especially if not going to use stabilizer. If it were me i would not ever risk not stabilizing sweet wine. Hope that helps a little. 😁😁👍👍🍷🍷
@@HowToDoneRight Will do. 👍 It already has that wonderful amber color and amazing aroma (I put in 2 cinnamon sticks in the secondary) at only 6 weeks old. It's just bone dry, definitely needs sweetening. Just make sure to add some pectic enzyme to avoid possible haze. Good luck and thanks again, I subscribed!
If your talking adding water it will not even be enough to notice.. did it many times. Will barely move it.... remember.... all the alcohol Is still in the carboy your not removing that.
Thanks for the videos. Looking to back sweeten and bottle our first batch of Strawberry wine next week. Trying to determine best way to be consistent from batch to batch. Have considered using a hydrometer by getting small sample to taste then measuring SG for sugar content. Once we get it to taste add sugar to the rest of the batch to match sample readings on the hydrometer. Any thoughts on this?
Hmmmm. Interesting technique and may just work. It kind of seems mighty be time consuming.. I'm really not too concerned about getting exact each time... your strawberries in the next batch you buy could be much sweeter so that would throw off possibly. I just like to add until get where i like for semi sweet add more for sweet. But i still love the idea and would be very curious if it works batch to batch so keep me posted for sure. Thanks for watching the channel. And you are making one of my favorites... I'm ranking all my wines in next week or so stay tuned.👍👍😁😁🍷🍷
thank you very much for this video I really like wine, especially when preparing it at home. but in your opinion when the fermentation process ends we won't have methanol in our wine?
Since we are not distilling we should not be getting methanol in wine making. Home wine making from my research is safe. But if your wine smells bad or taste funny discard it if has been around for a long period of time.
Ok, here comes stupid question #1. You are doing the backsweetening in a plastic vessel. I have to assume, secondary fermentation was done in a glass vessel, then racked back into the plastic one for sweetening and botteling. Is that correct? Thank you.
You can use those sweeteners just add a little at a time in a trial amount to see if you like it. I also hear that over time they may lose there sweetness in wine. Good luck and let me know how it turns out.😁😁
So based on your math, which hits me since I am an engineer, you were off when you first started your simple syrup. If you needed 320 tsp for your semi sweet, isn’t that 6.5 cups of sugar water? I only ask as when I was calculating mine, I needed 192 tsp for a 3 gallon batch which is roughly 4 cups. Unless my math is off somewhere, it would not be the first time 😅.
Lol... I could have been off too... the point I wanted to make in the video.. it is best to taste each batch and sweeten to where you like it. Every fruit will be different Even different with the same fruit with each batch. Thanks for commenting and subscribing. 👍 👍😊😊
Thanks so much for all your videos!! I made wild black raspberry wine per your instructions and I didn’t even need Bentonite. It came out stunning and as crystal clear as you can get!! Unsweetened, it made an AMAZING Cabernet better than even French Cabs I have bought many times. Ok, so I let the stabilizer crystals dissolve (5-10min) in the unsweetened wine and THEN back sweetened if desired correct? Again thank you so much. I am hooked lol! Also made a rare white mulberry wine which ALSO was AMAZING and clear and very sweet without back sweetening!! I think be precise about sterilization MATTERS in wine clarity. Your video’s are AWESOME!! Let me know about the stabilizer first then back sweeten steps k? Bless you both! Now I have wine for the LAST LAST SUPPER wink wink!!! 😁💕
Oh my you made some great wines... white mulberry i never even heard of them. I wish you lived close because that sounds amazing. Lol... so yes i always add campden tablets and stabilizer to my bucket and then rack the wine into that... then sweeten to desired sweetness. You will be amazed when you sweeten your wine how it brings out the fruit flavor... even if just a little... thank you so much for your kind words and keep in touch for sure. ♥️♥️♥️👍👍👍😁😁😁
The rare North American White Mulberry tree is rare and were imported into America. Mine is HUGE (80 ft tall) and planted over 100 years ago. They look just like black/red Mulberries, except they are a white to really light white pink. The Chinese use their leaves to feed their silk worms (interesting fyi). They are sweeter than any other known fruit also. A TOTALLY DIFFERENT taste than regular mulberries. I am in finishing stages (3rd racking) of my red mulberry wine, a separate batch now. Crystal clear. I guess because I didn’t do third racking until 21-28 days and I watched my temps and kept the carboys at 50-55 degrees in a dark root cellar in my basement. And kept my 1st fermentation at a constant 70 degrees. Wanted to tell ya I am using the liquor type corks instead of real cork. So far so good. Going to do what you said as I am on another batch of the wild black raspberries from my property right now and will back sweeten this time. Also I tried some store bought blueberry wine and it was just AWFUL lol! But I can top off a batch with it. You said blueberry is your favorite, and I have a blueberry grower right next door, so going to try that. I don’t care for sweet wine, except German Lieffermilch, so should I attempt just a slightly semi sweet sugar backfill on the black raspberry and blueberry? I figure just go by taste? Thxs again you two!! You’re a great teacher!!
Some great info there. Just try to backsweeten a few bottles of semisweet.. you will be surprised how brings out fruit. Yes blubbery is great. I need to make a new batch soon. You are a true winemaker... 😁😁
Hey I FINALLY received my potassium sorbate. It did not come with any instructions. I already made the simple syrup. How much of the potassium sorbate do I add to 1 quart of simple syrup? I figure I will only use 1/2 qt. to sweeten 3 gal. of mixed mulberry wine. It doesn’t need much. Help lol!!
I’m sorry…yeast. I added 1 packet of yeast/ gal. It is watermelon wine. It is very, very cloudy. I ordered bentonite. But I’m not sure if that can clear this up. It taste great. But looks horrible
1 packet of yeast will handle 5 gallons of wine. If you put 5 packs yeah probably the problem. Bentonite will clear it up but may take extra rackings. If it tastes good you can drink it cloudy no issues.
Hello, I can't get my head around the math. Please help. According to your equation: 320, ¼ cups in 5 gallons 320 tsp simple syrup for 5 gallons 320 tsp simple syrup equals 1.67 quarts Can you give me the equations using the 1/2 teaspoon and the 1 1/2 teaspoon formulas? Thank you
I got a little tripped up on the math also. Here's how I worked out what he's saying. There's 80 US cups in 5 US gallons. From there, divide 80 by 0.25 or 1/4 to get the number of 1/4 cups that are in 80 cups. This will result in 320 one-quarter cups. Since he is adding 1 teaspoon of simple sugar into one-quarter cup of wine and there are 320 one-quarter cups in a 5 Gallon batch of wine, he is recommending to add 1 teaspoon of simple sugar for every one-quarter cup of wine, thus 320 teaspoons for a 5 gallon batch. Lastly, there are approximately 320 US teaspoons in 1.67 US Quarts. So, the ratio he's using is 1 US teaspoon of simple sugar for every 1 one-quarter cup. I hope this helps!
Basically you are figuring out how much sugar water adding to a specific amount. Then add the same ratio of sugar water to your larger batch. Easier example say 1/20th of your sample is sugar water then you want your larger batch to be 1/20th ratio also by volume. For me tasting each time is best but if I wanted consistency each time and making wine commercially I would have to do the ratio method. Hope that helps some. Lol
@@HowToDoneRight I don’t know why, but it’s like: jerky, if it’s not tough it’s not jerky Cracker jacks at the ball game If it’s not smoked it’s not brisket If it’s not dry it’s not wine I think I done has to much!!! Lol Like your videos!!!
Hello I have been watching the orange and banana wine vid's to make it. Then needed a back sweeting video also. I guess I was suppose to watch this video your wife is wearing an OC shirt I vacationed there almost every year for 15 years I lived in Ocean City New Jersey and went to OC Maryland for Vaca stayed on 186th street if I remember right and I grew up right buy Tampa small world
@HowToDoneRight i do that i get it to 12.5 % then it drops to around 5,9% before the first racking so how do i get it to maintain the higher alcohol reading during racking
Your not using hydrometer properly... 2nd reading is for specific gravity not potential alcohol... watch this video for how to use it..... abv never drops once alcohol in wine does not leave your vessel. th-cam.com/video/j-SuigGDs9w/w-d-xo.html
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We now have a store for everything you see in our videos for supplies. www.amazon.com/shop/howtodoneright
Loved this video! I’m learning SOOOOO much!!!!
Thanks Genny👍👍
Great vid!! This channel has been so helpful ty!!
Thank you so much. So glad to share😁😁👍👍
Hi Todd and Laura. Love all your videos. You have made making wine fun again.
My question is, have you ever back sweetened a batch of wine, bottled it and then tasted it later to find that it's not sweet enough? I have a couple of 5 gallon batches (total of 40 bottles) that this is the situation.
Would you ever consider unbottling it to add sweetener and then rebottling it?
Any help would be appreciated.
Oh yeah you could do that for sure. Thanks for supporting our channel. 👍👍😁😁🍷🍷
Great Video! Do I need to use distilled water or can I use tap water?
Tap water is perfect👍👍
Thanks again for your videos. July of 2023 I thought I was ready to back sweeten and then bottle my 5 gallon batch of wine. When I back sweetened it in the carboy, fermentation fired right back up and continued on for quite a while. Now (August 2024) the wine has remained in the carboy undisturbed and the last fermentation has died long ago and the air lock is still intact. Do you see any reason why I can’t continue on with this batch? Also, how would you recommend that I back sweeten this batch without the possibility of restarting the fermentation process? Thank you very much for your videos. Without your guidance I probably would have never attempted this hobby. I am looking forward to my next batch.
You got to stabilize it with potassium sorbate. You should not Have in CARBOY that long. Keep watching all my wine videos I go over that many times. I can't wait for you to taste it sweetened. 🍷🍷
@@HowToDoneRight thanks. I am looking forward to it. I hope I didn’t ruin it. I believe I already have the potassium sorbate handy and waiting.
I’m trying to sweeten my muscat that I’m working on. Should I add potassium sorb or anything else when I add the simple syrup ? Love your content!
Yes. Campden tablets. All my wine videos show you how to do this and when. 👍
Awesome, thanks!
@@HowToDoneRightcan I add my simple sugar and let it sit in the carboy for a bit (week/month) before I bottle or should I bottle right after adding simple sugar? My batch is in a 5 gal carboy with fermentation locks currently
Hello again, another quick question. (it's been covered in your videos but I can't remember which one it was, watched/listened to them all a few times in the background as I'm making/bottling/racking... Ok so, I want to back sweeten my mix berry wine, followed your steps turned out amazing! So, I ended up with 2 1 gal carboys which I want to back sweeten and a bunch of bottles I'm going to leave dry. Off memory of your videos (correct if I'm wrong) Do I add a campden tablet to kill the yeast if any, wait 24 hours, then add the potassium sorbate, then add sugar to desired sweetness? Or when does the sorbate come in to play is my question? The wine turned out crystal clear without the use of bentonite after approx 6 weeks in secondary/2nd racking!! Long reply been into someone of the mix berry wine lol..
Also, on a side note. I tried your banana wine, it didn't seem to ferment right away, I stirred daily and there was foam etc so it seemed a little odd the bubbler wasn't doing much.... After 12 days, I removed the mash, racked into a 5 gal glass carboy, added water to top up, and now the bubbler is going crazy? It's like 3 weeks in(from primary ferm with mash) and the bubbler is still going crazy, wonder if I am going to end up with vinegar?? I think you mentioned in your banana wine video the primary ferm took a long time, but didn't specify how long. Thanks again, love the content, Keep 'em coming. For my 3rd attempt I followed your recipe yet again for watermelon wine, Dropped the yeast in yesterday morning came back 24 hours later the bubbler is going crazy just like the mixed berry batch.
Josh you win for the longest comment.. lol. So fantastic you have been making wine successfully. You can Add campden tablets and potassium sorbet right before bottling. No need to wait to back sweeten do it all right before bottling. Hope that helps and keep me posted of all your wine flavors... that doesn't surprise with banana wine... if you added Energizer should of started right away. If it was foaming it was fermenting. wonder if lid just was not sealed properly.. but just let bubble until done 3 weeks is not uncommon. Great job. 👍👍🍷🍷😎😎
I love your method it's honestly easier
😊😊🎉🎉 Much thanks my mead taste tremendously better ✌️✌️👍👍
Awesome. 👍👍
Awesome👍👍
Can you back sweeten apple wine with apple juice? I see u used a gallon of apple juice in your apple wine. I did not and would like a more apple sweeter taste to it. It’s still settling in carboy too can I just add it now and let it ferment little more under airlock Or do I wait till it’s settles clear and back sweeten it with juice after stabilizing it?
Yes you can. Only backsweeten when stabilizing or sugars in juice will turn to alcohol defeating your purpose.
Great video!! I'm making my first batch of wine in the fruit juice jug itself. After the initial fermentation has stopped and no more bubbling, will adding the simple syrup cause it to start back fermenting again and make the alcohol content go higher? Thanks!
Make sure you stabilize wine potassium sorbate. Fermentation will not start back up.
@@HowToDoneRight Thanks!
I noticed that you bottle right after stabilizing and backsweetening in your juice wine video. I was going to do the same thing for my first batches, but several folks have told me to absolutely not do that, to let the stabilizers sit for a week before adding more sugar, and others say its perfectly fine to do it all in one step. Do you still do it all at once? Have you ever had any issues with your process, because Id like to do it the way you did in the video. If you're able to answer at all...thanks in advance. Your videos are inspiring.
I have made countless batches of wine and always Stabilize before Bottling. Never had any issues... Great question... even had sweet wine age 4 to 5 years no issues.
@@HowToDoneRight Thank you so much!!!
Anytime.. want to see you be successful.
@@HowToDoneRight Thank you so much for responding to my questions! By the looks of things, I'm well on my way, and I couldn't be happier, or more excited. I will definitely keep you posted! 😎
@@HowToDoneRight Bottled my first nine bottles today.... Both the Strawberry, and Apple are delicious!!!! I can't wait to try them in six months!!! Thank you for everything!! I added one cup sugar to each batch.... After adding a campden tab and some potassium sorbate first. Wonderful so far.... I'll keep you posted!!!
Can you run us through carbonating the wine a bit too? Your videos are awesome tysm for posting!
Thanks for watching and the great suggestion. Ill put that on my list and do a video on that. 👍👍🍷🍷
Of course she's right. 😉
Lol
Just racked will bentonite some strawberry.
If i have extra syrup can it be stored and reused at a later time. Will be doing 9 gal of blue berry soon
Yes can be stored up to a month.
Can I use Super-kleer instead of waiting 30 days on the bentonite? Like the "wine in 30 days".
You sure can.
Hello Sir
Can we Add/use Honey For Back Sweeten Wine ?
Or Sugar is better n best option ?
Honey is perfectly fine as a back sweetener.
Ok Thank You 🙏😊
Would Allulose work for a good sugar substitute?
It's considered non fermentable but would be great for backsweetening.
I make a simple syrup also to back sweeten when I over brew my wine where it gets too dry.
Great tip. Thanks for commenting and subscribing👍👍
Do you have a video on how you add stabilizer and how much?
Watch any of my wine videos I add it every time before bottling.
@@HowToDoneRightthank you! I found it! So helpful ❤
@desireeboswell195 thanks so much❤️❤️
A question, having completed fermentation and with the yeast not expected to resume fermentation, doesn't adding any kind of liquid serve to dilute and water down the wine?
Yes but that is very very minimal .
How many times should you rack the wine before you put in the bentonite??
I usually will not do more than twice.
Wow...just what I needed, thanks for the info! This is really helpful.
I have a question, would really appreciate if you could give me an advice; I'm about to back sweeten two wines this weekend; apple wine and banana wine. Both of them ended up significantly stronger than I'd thought they would. Both went way bellow 1.000 and are at the upper limit of my yeast alcohol tolerance or above. I used the Bayanus strand with 16% tolerance and the apple wine is right around there, it's technically at 15.9%.
The banana wine had higher initial gravity, it went even higher to 17.5% and this is where my conundrum begins, since that is considerably above 16%.
Both baches are slightly above a gallon -- 5L (I'm from Europe, that's the standard carboy here).
At any rate, do you think it is safe for me not to stabilize the wines and put them into the flip top bottles? If they end up carbonized, I'd be totally fine with that, in fact I'm assuming the apple wine will almost certainly get carbonized since I used the same yeast from the same packet for both and the banana went to 17.5%. Have you ever experienced the yeast go so much above the stated alc. tolerance so as to carbonize even my banana wine?
I was thinking about making sugar syrup with 300 grams of sugar per 5 liters. This would add 0.023 gravity per 5L and would put my apple wine at 1.013 gravity and the banana wine at 1.015....given they don't ferment any further of course.
Thanks for tuning in. I think the tolerance on yeast Is just a guide line they can go beyond there tolerance usually not much though. If you are going to sweeten i would definitely stabilize it unless your going to keep in a very cool place so fermentation can not start up. As far as flip tops that just can be dangerous especially if not going to use stabilizer. If it were me i would not ever risk not stabilizing sweet wine. Hope that helps a little. 😁😁👍👍🍷🍷
@@HowToDoneRight It does help, thank you so much! I'll heed your advice and stabilize both wines.
Ive got to do an apple wine. It'd sound so good. Let me know how it all turns out.😁😁
@@HowToDoneRight Will do. 👍
It already has that wonderful amber color and amazing aroma (I put in 2 cinnamon sticks in the secondary) at only 6 weeks old. It's just bone dry, definitely needs sweetening.
Just make sure to add some pectic enzyme to avoid possible haze.
Good luck and thanks again, I subscribed!
That's is great ideas with the cinnamon sticks. That's going to be amazing
How much would would you abv drop after adding 1.67 quarts to the 5 gallon?
If your talking adding water it will not even be enough to notice.. did it many times. Will barely move it.... remember.... all the alcohol Is still in the carboy your not removing that.
Thanks for the videos. Looking to back sweeten and bottle our first batch of Strawberry wine next week. Trying to determine best way to be consistent from batch to batch. Have considered using a hydrometer by getting small sample to taste then measuring SG for sugar content. Once we get it to taste add sugar to the rest of the batch to match sample readings on the hydrometer. Any thoughts on this?
Hmmmm. Interesting technique and may just work. It kind of seems mighty be time consuming.. I'm really not too concerned about getting exact each time... your strawberries in the next batch you buy could be much sweeter so that would throw off possibly. I just like to add until get where i like for semi sweet add more for sweet. But i still love the idea and would be very curious if it works batch to batch so keep me posted for sure. Thanks for watching the channel. And you are making one of my favorites... I'm ranking all my wines in next week or so stay tuned.👍👍😁😁🍷🍷
thank you very much for this video I really like wine, especially when preparing it at home. but in your opinion when the fermentation process ends we won't have methanol in our wine?
Since we are not distilling we should not be getting methanol in wine making. Home wine making from my research is safe. But if your wine smells bad or taste funny discard it if has been around for a long period of time.
Thank you very much for the explanation. Your follower from Tunisia
Thank you fot finding the channel. So much more coming👍👍😁😁🍷🍷
At the risk of showing I've never done this before: If I were to make a small 1 gallon batch, would I use the same 1/4 cup and Tsp measurements?
I would watch this video series. 1 gallon batch video
Ok, here comes stupid question #1. You are doing the backsweetening in a plastic vessel. I have to assume, secondary fermentation was done in a glass vessel, then racked back into the plastic one for sweetening and botteling. Is that correct? Thank you.
You are very correct.. I rack off secondary so can get sediment out so can backsweeten because requires stirring. Great question👍👍
Great! Thank you for responding.
wouldn't the sugar get fermented by the yeast? and might end up bursting the bottle? im new to this and someone said this, so just asking
You must use stabilizer to prevent that. Potassium sorbate. I Show that in all my wine videos so don't miss any before you start this hobby.
Got a Banana batch bottled using the tech method.
Can I use non fermentable sugars like Xylitol or Stavia for B/S’ing next time?
You can use those sweeteners just add a little at a time in a trial amount to see if you like it. I also hear that over time they may lose there sweetness in wine. Good luck and let me know how it turns out.😁😁
@@HowToDoneRight Thanks. I will try next time and post the results.
Awesome.
Good idea to back sweeten wine than to keep residual sugar
For sure
Love the music!! ❤️
Can you back sweeten with artificial sweeteners?
Yes people have done it.... but.... no one knows how it will age.
I know that in one of your videos, you talk about stabilizing the wine before backsweetening, but I can't find it. Which one is it please? Thank you
Potassium sorbate... I have links to it in all my wine videos. amzn.to/3O2vyUG
Yes, but, the process. How and when to use it.
I have 20 videos Making wine and how to use it. Keep watching.
So based on your math, which hits me since I am an engineer, you were off when you first started your simple syrup. If you needed 320 tsp for your semi sweet, isn’t that 6.5 cups of sugar water? I only ask as when I was calculating mine, I needed 192 tsp for a 3 gallon batch which is roughly 4 cups. Unless my math is off somewhere, it would not be the first time 😅.
Lol... I could have been off too... the point I wanted to make in the video.. it is best to taste each batch and sweeten to where you like it. Every fruit will be different Even different with the same fruit with each batch. Thanks for commenting and subscribing. 👍 👍😊😊
What is the additive you add to back sweetener so fermentation stay stable?
Potassium sorbate commonly called stabilizer.... do not miss adding it if backsweetening wine. There should be a link in description for Amazon. 👍👍
Thanks so much for all your videos!! I made wild black raspberry wine per your instructions and I didn’t even need Bentonite. It came out stunning and as crystal clear as you can get!! Unsweetened, it made an AMAZING Cabernet better than even French Cabs I have bought many times. Ok, so I let the stabilizer crystals dissolve (5-10min) in the unsweetened wine and THEN back sweetened if desired correct? Again thank you so much. I am hooked lol! Also made a rare white mulberry wine which ALSO was AMAZING and clear and very sweet without back sweetening!! I think be precise about sterilization MATTERS in wine clarity. Your video’s are AWESOME!! Let me know about the stabilizer first then back sweeten steps k? Bless you both! Now I have wine for the LAST LAST SUPPER wink wink!!! 😁💕
Oh my you made some great wines... white mulberry i never even heard of them. I wish you lived close because that sounds amazing. Lol... so yes i always add campden tablets and stabilizer to my bucket and then rack the wine into that... then sweeten to desired sweetness. You will be amazed when you sweeten your wine how it brings out the fruit flavor... even if just a little... thank you so much for your kind words and keep in touch for sure. ♥️♥️♥️👍👍👍😁😁😁
The rare North American White Mulberry tree is rare and were imported into America. Mine is HUGE (80 ft tall) and planted over 100 years ago. They look just like black/red Mulberries, except they are a white to really light white pink. The Chinese use their leaves to feed their silk worms (interesting fyi). They are sweeter than any other known fruit also. A TOTALLY DIFFERENT taste than regular mulberries. I am in finishing stages (3rd racking) of my red mulberry wine, a separate batch now. Crystal clear. I guess because I didn’t do third racking until 21-28 days and I watched my temps and kept the carboys at 50-55 degrees in a dark root cellar in my basement. And kept my 1st fermentation at a constant 70 degrees. Wanted to tell ya I am using the liquor type corks instead of real cork. So far so good. Going to do what you said as I am on another batch of the wild black raspberries from my property right now and will back sweeten this time. Also I tried some store bought blueberry wine and it was just AWFUL lol! But I can top off a batch with it. You said blueberry is your favorite, and I have a blueberry grower right next door, so going to try that. I don’t care for sweet wine, except German Lieffermilch, so should I attempt just a slightly semi sweet sugar backfill on the black raspberry and blueberry? I figure just go by taste? Thxs again you two!! You’re a great teacher!!
Some great info there. Just try to backsweeten a few bottles of semisweet.. you will be surprised how brings out fruit. Yes blubbery is great. I need to make a new batch soon. You are a true winemaker... 😁😁
Hey I FINALLY received my potassium sorbate. It did not come with any instructions. I already made the simple syrup. How much of the potassium sorbate do I add to 1 quart of simple syrup?
I figure I will only use 1/2 qt. to sweeten 3 gal. of mixed mulberry wine. It doesn’t need much. Help lol!!
Potassium sorbate Is stabilizer.... Only used right before bottling when sweetening your wine.
I added 1 packet/gal & my wine is very cloudy. Did too much yeast cause the cloudiness?
One packet of what when. Im confused
I’m sorry…yeast. I added 1 packet of yeast/ gal. It is watermelon wine. It is very, very cloudy. I ordered bentonite. But I’m not sure if that can clear this up. It taste great. But looks horrible
You have to let it settle after fermentation. 30 to 45 days. It will clear up. Always cloudy after fermentation.
It has been sitting in the car boy for 2 months
1 packet of yeast will handle 5 gallons of wine. If you put 5 packs yeah probably the problem. Bentonite will clear it up but may take extra rackings. If it tastes good you can drink it cloudy no issues.
Hello, I can't get my head around the math. Please help. According to your equation:
320, ¼ cups in 5 gallons
320 tsp simple syrup for 5 gallons
320 tsp simple syrup equals 1.67 quarts
Can you give me the equations using the 1/2 teaspoon and the 1 1/2 teaspoon formulas?
Thank you
I got a little tripped up on the math also. Here's how I worked out what he's saying. There's 80 US cups in 5 US gallons. From there, divide 80 by 0.25 or 1/4 to get the number of 1/4 cups that are in 80 cups. This will result in 320 one-quarter cups. Since he is adding 1 teaspoon of simple sugar into one-quarter cup of wine and there are 320 one-quarter cups in a 5 Gallon batch of wine, he is recommending to add 1 teaspoon of simple sugar for every one-quarter cup of wine, thus 320 teaspoons for a 5 gallon batch. Lastly, there are approximately 320 US teaspoons in 1.67 US Quarts. So, the ratio he's using is 1 US teaspoon of simple sugar for every 1 one-quarter cup. I hope this helps!
Basically you are figuring out how much sugar water adding to a specific amount. Then add the same ratio of sugar water to your larger batch. Easier example say 1/20th of your sample is sugar water then you want your larger batch to be 1/20th ratio also by volume. For me tasting each time is best but if I wanted consistency each time and making wine commercially I would have to do the ratio method. Hope that helps some. Lol
I like a dry bitter wine
I don’t like kooolaid wine
Don't back sweeten and your done.
@@HowToDoneRight I don’t know why, but it’s like:
jerky, if it’s not tough it’s not jerky
Cracker jacks at the ball game
If it’s not smoked it’s not brisket
If it’s not dry it’s not wine
I think I done has to much!!! Lol
Like your videos!!!
Hello I have been watching the orange and banana wine vid's to make it. Then needed a back sweeting video also. I guess I was suppose to watch this video your wife is wearing an OC shirt I vacationed there almost every year for 15 years I lived in Ocean City New Jersey and went to OC Maryland for Vaca stayed on 186th street if I remember right and I grew up right buy Tampa small world
Omg you have rtocheck out my travel channel. youtube.com/@AlongForTheJourney
I have tons of videos on oc and boardwalks in the area.
How to raise your alcohol level
Add more sugar in primary fermentation
@HowToDoneRight i do that i get it to 12.5 % then it drops to around 5,9% before the first racking so how do i get it to maintain the higher alcohol reading during racking
Your not using hydrometer properly... 2nd reading is for specific gravity not potential alcohol... watch this video for how to use it..... abv never drops once alcohol in wine does not leave your vessel. th-cam.com/video/j-SuigGDs9w/w-d-xo.html
We where and having a very hard time reading it
Watch that hydrometer video or all my wine videos when testing abv and you will get the hang of it