I am impressed, you explain in clear Visual English for this novice. I Don't drink a lot of wine, my friends do. I love to surprise them. Usually so far it has been a puke reaction with my home made wine. I won't give up thank you, this might work, I will follow your steps provided, wish me luck!!!!!
Alll thank you so much. I thinks it's funny you Make wine for your friends but that is awesome. I don't have friends like that so have to make my own. 😁😁 this recipe i have used many times and watch all the videos you may get something out of each one. I do wish you luck and you will get better with each batch. I want to hear about it so please subscribe too. Keep in touch😁😁♥️♥️👍👍🍷🍷
Would your wine be considered organic ? I’m interested in giving my very 1st batch a go!. However, I would like for it to be as natural and long lasting as possible. I’ve watched at least half of your videos already. I noticed that you do not use sulfites. How long will these wines last without that being added ? Thanks and I am also a new subscriber!!🎉🎉🎉 awesome videos.
Welcome to the channel... yes you can just use organic fruit in fact I highly recommend that. If that is done it would be an organic wine. 🍷🍷 thanks for finding us.
I really enjoy your videos. I am new to wine making, as I've only made a couple gallons of grape juice wine before starting some apple wines. I had a question. My apple juice wine has been fermenting 15 days, I started with a potential alcohol level of around 14%. The specific gravity was at 1.01 yesterday. If I give it some more time, will it likely get to 1.0? If I give it another week and it's still at 1.01 should I go ahead and rack it? If I racked it at 1.01 do you have an estimation of how much that may change the abv? Any info would be appreciated. Thanks.
If it's still bubbling let it go... don't rush Wine making. When bubbles less than 30 minutes rack it will finish in secondary... abv will not be affected that much if rack now. Great job. 👍👍
can you make a video discussion parameters for wine storage, during the fermentation process and after bottling and corking please? this would definitely help.
That is a great idea and will make a great video. I will do that soon. When storing ideal is 45 to 65 in a dark room. When fermenting you have to look at your yeast to see the tolerance. But i will go in depth on future video for sure. Thanks for tip..
Great video keep up the awesome work you do. Question I have only made two carboys in my life, I bought a hydrometer and was told 0 reading and your wine is ready to bottle. I was never told that I need to get a before reading. Now I have read about wine and have become a members of some Facebook groups. Is there a way get that read or guss Is alcohol potential ? I have made my wine in cold celler.
Thanks John. Yeah you really need that upfront reading.... but I've read some articles where you use a refractometer with a hydrometer and use the freezing point somehow. I've never done it so i can't give you any advice on that. So it can be done. I see a future video coming to see if i can do it and how accurate it is. Lol👍👍😁😁🍷🍷
hey, today i finally got my wine started. i watched several of your videos, i combined your banana wine recipe with your small batch wine making(i like to start every new endeavour as small as possible, because my first try is usually a disaster). i got all the equipment, and all the chemicals. and some nice super ripe bananas. i sanitized everyhing as per your sanitizing video. and it was all going great....until it was time to add just enough water to bring it to about 12-15%....no matter how i hard i tried i could not get a reading from the hydrometer, and i had already added a bunch of glasses(sanitized of course) of extra water..... i spent a lot of time looking at tutorials on how to read a hydrometer..... mine floats all the way to zero in normal water, and also in the wine mix........so i'm going to assume that i just got a cheap defective one.... but maths saved me once again.... i thoguht about specific gravity, so i refreshed how to calculate it manually. i took one cup(because that's the measuring cup i had sanitized) of normal water and got the weight. then i did the same with the wine mix. and divided it by the weight of the water. i got a 1.0675 starting specific gravity. good thing i didnt add any more water or i would have ruined it. i read online that you want the starting gravity to be somewhere between 1.070 and 1.100. so i'm assuming my wine will be a bit on the weak side.....and hopefully not ruined. do you think it will be ruined? i also left it open for a long time while i freak out about the hydrometer......but i havent added the yeast yet(as per your recipe). i also have doubt, how do you know when secondary fermentation is done? is it with the hydrometer? thanks for sharing your knowledge.....it's highly appreciated.
Some great questions and definately sounds like hydrometer is broken. But no your wine is just fine at this stage. First adding more simple syrup will bring your abv back up . I would mix up 1/2 cup sugar with 1/3 cup water and dissolve it on the stove. Oxygen in this stage preparing it is not an issue at all since fermenting did not start yet. Primary is done when bubbler stops or close to it and take a reading hopefully close to 1.000 sg. Secondary once get into a carboy is just for filtering and clarification. Very little fermenting should be happening at this point. So no reading necessary after primary stage. Good luck keep me posted it will all be worth it.👍👍
@@HowToDoneRight today my replacement hydrometer arrived...and not a day too soon, the bubbles were comming about twice per minute....so i measured the specific gravity and it was just under 1. so i transfered it to the carboy(after disinfecting everything, of course). the liquid wasnt quite enough to fill it to the neck, so i added a bit of water. hopefully that wont change the taste too much. i can already see sediment forming.....
I got mine from a retired wine maker so not sure of the origin. But I have links to all my equipment on most of my wine videos in the description. I have bought from the companies listed before. 👍👍
nice video,, but in my opinion ,, if you are using triple scale hydrometer,, you don't really need any calculation,, because it is pretty much written on it. Keep up the good work. M
No... it's not necessary.. I have several videos on using bentonite as filtering agent... when I stir that for 4 days that's degassing for you . No need to degas your wine. Commercial wine makers do not degas. Great question. 👍👍
Then your watching the wrong channel..... you never add sugar in stages.... this is the only recipe you ever need here.. read alot of the comments from others don't take my word for it.. lol
@@HowToDoneRight I'm following an old wine making book from the 70s it's a blackberry sweet wine and wants me to add sugar in 3 stages at 8 week intervals
Thst might be a really old method.. but I use the same recipe for any fruit and just no needed to do that.. over complicated. But thats going to be a great wine.🍷🍷
@ThePolicenaut Yeah that will do that but that is the complicated way.... keep watching videos it is always best to sweeten to your liking right before Bottling.. so much easier and eliminates the guess work. Good luck
i got too excited to get my bucket started so I ended up doing my first reading 2 hours after it had all kicked off - bucket was very hot! and i got 87 on the hydrometer! any ideas how far off it would be?
What was your beginning reading when you started fermentation. It takes 2 reading to get your abv... did you watch this video and goes into more depth of calculating abv. You have beginning reading and ending reading th-cam.com/video/j-SuigGDs9w/w-d-xo.html
We now have a store for everything you see in our videos for supplies. www.amazon.com/shop/howtodoneright
I am impressed, you explain in clear Visual English for this novice. I Don't drink a lot of wine, my friends do. I love to surprise them. Usually so far it has been a puke reaction with my home made wine. I won't give up thank you, this might work, I will follow your steps provided, wish me luck!!!!!
Alll thank you so much. I thinks it's funny you Make wine for your friends but that is awesome. I don't have friends like that so have to make my own. 😁😁 this recipe i have used many times and watch all the videos you may get something out of each one. I do wish you luck and you will get better with each batch. I want to hear about it so please subscribe too. Keep in touch😁😁♥️♥️👍👍🍷🍷
You do the best winemaking videos on TH-cam. Very informative.
Alll thank you so very much. Your so kind. Have a great week😁😁👍👍♥️♥️
THANK YOU...FINALLY I understand the process ...you make it so easy ❤
Awesome.. it's really not hard and I can do in my sleep now... 😁😁♥️♥️🍷🍷
This is wat i have waiting for!! To use a hydro meter!! Hurra hurra
Lol..... welcome to the channel. 👍
Would your wine be considered organic ? I’m interested in giving my very 1st batch a go!. However, I would like for it to be as natural and long lasting as possible. I’ve watched at least half of your videos already. I noticed that you do not use sulfites. How long will these wines last without that being added ? Thanks and I am also a new subscriber!!🎉🎉🎉 awesome videos.
Welcome to the channel... yes you can just use organic fruit in fact I highly recommend that. If that is done it would be an organic wine. 🍷🍷 thanks for finding us.
Thank you, this information is what I needed
Awesome. Some vital information. Thanks alot!!!!
Thanks for tuning in. Please subscribe and have a great weekend.👍👍😁😁🍷🍷
I really enjoy your videos. I am new to wine making, as I've only made a couple gallons of grape juice wine before starting some apple wines. I had a question. My apple juice wine has been fermenting 15 days, I started with a potential alcohol level of around 14%. The specific gravity was at 1.01 yesterday. If I give it some more time, will it likely get to 1.0? If I give it another week and it's still at 1.01 should I go ahead and rack it? If I racked it at 1.01 do you have an estimation of how much that may change the abv? Any info would be appreciated. Thanks.
If it's still bubbling let it go... don't rush Wine making. When bubbles less than 30 minutes rack it will finish in secondary... abv will not be affected that much if rack now. Great job. 👍👍
Thank you!@@HowToDoneRight
Wonderfully explained! Thank you so much. One question in my head. Do you do the final calculation after adding the sugar syrup?.. Thanks
Thanks so much. No final reading needed when backsweeten as long as stabilizing it. Great question👍👍
I really need this video for the near future 😍 thank you for sharing 😊
Can't wait for the Nxt vedio.
Awesome. Thanks for commenting.
can you make a video discussion parameters for wine storage, during the fermentation process and after bottling and corking please? this would definitely help.
That is a great idea and will make a great video. I will do that soon. When storing ideal is 45 to 65 in a dark room. When fermenting you have to look at your yeast to see the tolerance. But i will go in depth on future video for sure. Thanks for tip..
So the first measurement is taken after your yeast and nutrients are added correct? Also, do you put the liquid you use to measure back into it?
Yes and yes.
Really looking forward to watching the small batch of wine that you will be making 😃
Ok. Coming in a few weeks. 👍👍😁😁
Is the beginning reading before you add any sugar?
No after
Great video keep up the awesome work you do. Question I have only made two carboys in my life, I bought a hydrometer and was told 0 reading and your wine is ready to bottle. I was never told that I need to get a before reading. Now I have read about wine and have become a members of some Facebook groups. Is there a way get that read or guss Is alcohol potential ? I have made my wine in cold celler.
Thanks John. Yeah you really need that upfront reading.... but I've read some articles where you use a refractometer with a hydrometer and use the freezing point somehow. I've never done it so i can't give you any advice on that. So it can be done. I see a future video coming to see if i can do it and how accurate it is. Lol👍👍😁😁🍷🍷
hey, today i finally got my wine started. i watched several of your videos, i combined your banana wine recipe with your small batch wine making(i like to start every new endeavour as small as possible, because my first try is usually a disaster).
i got all the equipment, and all the chemicals. and some nice super ripe bananas.
i sanitized everyhing as per your sanitizing video. and it was all going great....until it was time to add just enough water to bring it to about 12-15%....no matter how i hard i tried i could not get a reading from the hydrometer, and i had already added a bunch of glasses(sanitized of course) of extra water.....
i spent a lot of time looking at tutorials on how to read a hydrometer.....
mine floats all the way to zero in normal water, and also in the wine mix........so i'm going to assume that i just got a cheap defective one....
but maths saved me once again....
i thoguht about specific gravity, so i refreshed how to calculate it manually.
i took one cup(because that's the measuring cup i had sanitized) of normal water and got the weight.
then i did the same with the wine mix. and divided it by the weight of the water.
i got a 1.0675 starting specific gravity. good thing i didnt add any more water or i would have ruined it.
i read online that you want the starting gravity to be somewhere between 1.070 and 1.100. so i'm assuming my wine will be a bit on the weak side.....and hopefully not ruined.
do you think it will be ruined? i also left it open for a long time while i freak out about the hydrometer......but i havent added the yeast yet(as per your recipe).
i also have doubt, how do you know when secondary fermentation is done? is it with the hydrometer?
thanks for sharing your knowledge.....it's highly appreciated.
Some great questions and definately sounds like hydrometer is broken. But no your wine is just fine at this stage. First adding more simple syrup will bring your abv back up . I would mix up 1/2 cup sugar with 1/3 cup water and dissolve it on the stove. Oxygen in this stage preparing it is not an issue at all since fermenting did not start yet. Primary is done when bubbler stops or close to it and take a reading hopefully close to 1.000 sg. Secondary once get into a carboy is just for filtering and clarification. Very little fermenting should be happening at this point. So no reading necessary after primary stage. Good luck keep me posted it will all be worth it.👍👍
@@HowToDoneRight
i amended it. now the starting specific gravity is about 1.118.
already added the yeast. now to wait until tomorrow to stir it....
Yourr making wine. Awesome 👌
@@HowToDoneRight
today my replacement hydrometer arrived...and not a day too soon, the bubbles were comming about twice per minute....so i measured the specific gravity and it was just under 1.
so i transfered it to the carboy(after disinfecting everything, of course).
the liquid wasnt quite enough to fill it to the neck, so i added a bit of water.
hopefully that wont change the taste too much. i can already see sediment forming.....
AWESOME. Water is just fine. 👍👍
great video, perhaps you can share where to buy the hydrometer exactly like yours....
I got mine from a retired wine maker so not sure of the origin. But I have links to all my equipment on most of my wine videos in the description. I have bought from the companies listed before. 👍👍
What can be done if your specific gravity was higher than you’d like and it’s already fermenting? Could you add water during the primary?
Yes water can be added to bring down sg just don't water down to much. But I would wait you will add water when racking to top off carboy.
Following, Following.
nice video,, but in my opinion ,, if you are using triple scale hydrometer,, you don't really need any calculation,, because it is pretty much written on it. Keep up the good work. M
You should check out the carboy cover's they make I got myself a couple I like them from Amazon
I will definitely check that out. Is it too block light
@@HowToDoneRight Yes and they have handles on them
Will adding the sugar after your fermentation is done affect the abv?
Nope... the potassium sorbate will stop any additional fermentation.
Do you have any videos on degassing?
No... it's not necessary.. I have several videos on using bentonite as filtering agent... when I stir that for 4 days that's degassing for you . No need to degas your wine. Commercial wine makers do not degas. Great question. 👍👍
@@HowToDoneRight Thanks so much, this explains alot!
Your quite welcome. 😁
You say take a reading at the beginning but what about recipes that require you to add sugar in stages?
Then your watching the wrong channel..... you never add sugar in stages.... this is the only recipe you ever need here.. read alot of the comments from others don't take my word for it.. lol
@@HowToDoneRight I'm following an old wine making book from the 70s it's a blackberry sweet wine and wants me to add sugar in 3 stages at 8 week intervals
Thst might be a really old method.. but I use the same recipe for any fruit and just no needed to do that.. over complicated. But thats going to be a great wine.🍷🍷
@HowToDoneRight According to the recipe it makes it more sweet but Il do more research. Thanks.
@ThePolicenaut Yeah that will do that but that is the complicated way.... keep watching videos it is always best to sweeten to your liking right before Bottling.. so much easier and eliminates the guess work. Good luck
i got too excited to get my bucket started so I ended up doing my first reading 2 hours after it had all kicked off - bucket was very hot! and i got 87 on the hydrometer! any ideas how far off it would be?
Not sure what you are talking about.
making wine for the first time
How to whiskey making video want Sir 🙏🙏
Lol... I'll work on that.. but that's illegal where I'm from. Lol
I asked you on the hydrometer reading and you explained it to me my hydrometer reading was 1.000 witch is abv 0.0 so how much alcohol is that
What was your beginning reading when you started fermentation. It takes 2 reading to get your abv... did you watch this video and goes into more depth of calculating abv. You have beginning reading and ending reading
th-cam.com/video/j-SuigGDs9w/w-d-xo.html
No I forgot to do that I'm going to have to do that with the next batch I make
My guess if you followed this recipe closely you will be between 12 and 15 percent
@@HowToDoneRight okay thank you
Why do you not label your wines? I would think that critical dates (date bottled, etc) might be of interest at a later date.
I use label tags the hang from bottles in my wine cellar.. your reusing bottles all the time so sticker labels are a no no.
Should be 3 digits after the decimal
where are you from sir? I'm from Bangladesh
Pennsylvania. Welcome to the channel. 👍👍😁😁