Homemade Merlot Wine - Easy Delicious Wine Recipe
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- เผยแพร่เมื่อ 31 ธ.ค. 2022
- Homemade Merlot Wine. Super easy recipe! To make merlot, you need merlot grapes, or.... their juice. So, we made a super simple merlot wine using merlot wine juice!
Ingredients:
1 quart (950 ml) Merlot Concentrate: amzn.to/3Z4pwHi
2 grams Fermaid O: amzn.to/3GasaCE
1/2 teaspoon Wine Tannin: amzn.to/3jHZxVP
1/2 teaspoon Pectic Enzyme: amzn.to/3Q9fGj7
1 Packet Lalvin 71B: amzn.to/3icXSXI
Water to one gallon
Additions:
French Oak Medium Plus Toast Stave: barrelcharwood.com/
One Year Tasting of our Merlot: • Homemade Merlot Wine A...
Kitty Steading: / @kittysteading
Wine Tannin vs Black Tea: • Tea vs Wine Tannin in ...
How to Rack Your Brew: • Racking Homemade Mead,...
Bottling: • How to Bottle Mead, Wi...
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Star San: amzn.to/3YV67bw
1 Gallon Carboy with Airlock: amzn.to/3VDLYE9
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Solid Bung: amzn.to/3GbKRWz
Tiny Whisk: amzn.to/3CjeS5x
Graduated Cylinder: amzn.to/3Cb1fp5
Hydrometer: amzn.to/3i0kkn7
Baster: amzn.to/3IgjFZj
1 Gallon Wide Mouth Fermenter: amzn.to/3Cibd8e
Glencairn Glasses: amzn.to/3Idrijh
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So I said merlot might be Italian in the video. Well… nope, it’s French.
if it were italian, it'd be «merlotto» or some such...
merlotta merlottiti 😂
Hey @CitySteadingBrews, have you ever or do you have plans to make a muscadine wine? I'm a North Carolina native, and I would love to see my home state represented.
If we had access to enough grapes we might.
As I was making my first Mead, my 7 year old daughter (who watched MANY of your videos along with me, as I traveled my educational path) asked... "Where's your 'RED BUCKET OF SANITIZATION!??" and she said it with all the same excitement and fervor as the lovely Derica :) I just laughed and hugged her, showing her my "Clear Bucket of Sanitization" - Sláinte
That's hysterical!
$40 for the Concentrate, that better be the best tasting wine when done.
Comes to $8 a bottle. Still cheap.
Kitty Steading!! The channel I didn't even know I needed.
When it comes to sanitizing buckets, my favorite color is clear
One heck of a way to start 2023. Merlot and Chianti are my go to red wines.
Thx again for another idea I was thinking of you guys rock Happy new year love what you do
Omg I’m so excited for the kitty channel!
Well done you two, I'm definitely going to try this. I love your videos.
Thankyou so much for all your time and efforts to share these recipes with people.
I was so excited to see this video. I saw these concentrates on Amazon a few weeks ago and wondered how they would perform. Thank you for your guys's insight, and thank you Drew for bringing this idea to City Steading! I will be ordering this concentrate within the week.
What a fantastic way to wake up to a new year - new ideas for brewing! Although, you've already given me more ideas than I have room to brew, so now I've got to go and redo my ideas list. C'est la vie. Have a great new year
I’m surly going to try that. I do like Merlot so much.
I am totally happy you made this varietal. Merlot is pretty much my favorite red, even though I would drink a cider before a red . Having a dependable 'recipe' from you is worth far more than commercial producers, though, especially with your explanations and evaluations. Thanks much for another project to look forward to!
Happy New Year and much success and happiness in all your endeavors!!
It's fun, I've done, thru amazon too, a classic pinot noir grape blend concentrate. As much as I enjoy doing the meads and fruit wines and experiments, to make a red or white on my own and then using some of the knowledge gained from you both to play around with tannins, acids, sweetness, etc to make it more of a wine with its own character based on my choices is cool and fun to do.
Yes I love this more, I am gonna have to try this myself I love Merlot
Your shirt the malt wiskey is da bomb . Happy new year by the way.✂️
Happy New year! From PEI Canada. We are going to the Levees and they are not dry! I enjoy your channel, you and Derica.
I have been using the calculator by my side line the last few weeks. Thanks to you. I give you credit.
I know this is not a mead video but I wanted to say thank you for all of the mead 101 videos. I have been a home brewer for a while and never really knew how easy mead was to make. We are making our first one today. Its a simple mead and if it comes out alright we will make more and you know how that goes
Words…stuff….. :) thanks again for the smiles you guys rock!
I will def have to try this, I love merlot. French oak is my favorite wood to age in, I age all my berry meads and most of my spiced meads in it.
Thanks! I’m planning my first attempt this month with plans of giving it to family at Christmas. You have got me excited about it ❤
Great starting recipe for 2023.
Not too difficult for a well liked wine 👍.
I agree more with Brian, I like sweet(er) drinks 👍😁
This merlot was my first attempt at making wine after watching your videos for a while. It. Is. Delicious!!!!! Thanks so much for your videos! You guys are the best! 🍷🍷 I look forward to making another of your recipes.
Hey!! Just the video I've been waiting for;! Been wanting to make some merlot, just didn't have the knowledge! Now I do!!
A 9.5! No way!! I'm definitely going to make this!! Now make a Semi Sweet Red Blend!!!
That’s an awesome way to start the new year. Merlot is a French grape varietal and it is awesome. I do recommend you try the slightly more expensive juices they have on the market. With concentrate some of them come with packets of grapes as well for you to add. Please try Syrah/Shiraz wine it is a very dark and intense varietal. Happy new year 🎈🎆🎊
I’ve used various juice concentrates for meads and fruit wines, but never grape concentrate intended for making a wine. Now I will!
Happy 2023!
Thanks for showing this. I am a big Merlot, Shiraz and Pinot Noir fan.
Gonna have to make this one...looks like a nice project. Thank you for sharing.
One of our favorites :)
Happy New Years
I just did a tasting of my Pinot Noir from the same brand of juice. I used black tea and grape stems in primary, medium french oak spiral in secondary, then I got fancy and added Malolactic bacteria for Malolactic Fermentation. 3 months later, it's smooth, buttery, and delicious. I'm going to bottle it in another month. Next time I'll get the larger bottle for a 6 gallon batch.
Happy New year! From Serbia
If you do decide on other varieties I would love to see a Cabernet Sauvignon. That's my go to wine. Loved the video as always
Morning Y'all. Have a Healthy Happy Holy Strong New Year, Love yall. 🌷
I’ve been binge watching your videos for the past couple weeks to prepare myself for my first brew. I think I’m going to use this recipe as my first. Only I think I’m going to use Cabernet Sauvignon concentrate just because I really like cab.
Also, thank you for listing all equipment in the description. It makes things a lot easier for folks starting out like me.
Can’t wait to start!
Happy to help!
Can't wait to see the year tasting. :)
“ey Redstar, did you see that?” Brilliant guys! Luv ya!
Very nice find, wish then sold more in 1 bottle size. I would rather try before buying 2-4! That Chardonnay, watermelon, cherry, and strawberry look interesting! Great video and thanks for showing it off
That sounds good to try. My guess is this will be much better after some aging (smoothing out the tannins
I've made several gallons of pear wine from Walmart juice, It came out excellent every time. The first two gallons never made it to the bottle. It's very cider-like for a few weeks. Have a gallon clearing for the long-term now.
You 2 make me smile and laugh , !1gallon merlot. thanks for the education!
When Derica was looking for the funnel, It made me think of one of those kids shows where they are like, "Where is the funnel?" Looks at the camera, "Can you see the funnel?" Maybe it was just because of Brian's shirt and him saying that we could see it.
Looks like another one added to the list....
Do you reuse any of your oak wool in other brews, or just a o e time shot?
Curious to if you have done a mango ginger combo wine?
Happy new year to you guys🍷
I would like to try this
Good eye opener! Thank you 2 make me laugh in good humor.!😁
Glad you enjoyed it!
Derica mentioned pears. I just bottled a pear mead and it’s almost all gone. I was given about 20 pounds or so of Bosc pears from a coworker’s tree and made it with that. It came out absolutely perfect. I’m supposed to give a couple bottles to a couple people but I really want to keep it all for me. But I very strongly recommend using Bosc pears with the skin on and the cores and stems removed.
That's something we can work on!
@@CitySteadingBrews I had a 5 gallon bucket and only ended up with about 3 gallons of product. The pears create A LOT of sediment and there was a lot of loss. But in secondary (one gallon fermenters) each jug had a whole cinnamon stick in them for well over a month. I’ve found on several brews I’ve made and experimenting (one gallon with and one without) that cinnamon seems to really mellow out any sharpness that a young brew might have. I also just bottled a blackberry mead and it’s not palatable at the moment. I’m going to drop a cinnamon stick into the remaining gallon and give that one some time and see.
But I found that pears leave a lot of sediment. But it’s like smelling and drinking a fresh pear.
31:00 I’ve been obsessed with this black current/blueberry/ apple juice from Wegmans , I’ve been refining my recipe to the point I tried a 6gallon batch, it turned out amazing. Took the SG at 1.082 using white granulated sugar (2cups/gallon),(1/2tsp/gallon)pectic enzyme ,
(1/2 tsp/gallon) yeast nutrient,
Red start cote des blancs
Final SG 0.992 = 12% +-
Little added water due to the juice being 52oz containers, so I saturated the additives. (Edit= had 1 tea bag/gallon in 1 cup of water black tea also)
Anyway Wegmans has a few different types of apply juices to offer with no additives 100% juice.
Great information solid laughs, loved it when b threw the bottle and it broke the window that made me chuckle. And the bejesus stuck in the bottle was too much, it made my sides split
Glad you enjoyed it
What an interesting project! Hhhhm.🤔🤔🤔I think I must invest in some 1-gallon vessels and stretch some of what I brew. Thanks for the wood recommendation also!!! That will be interesting to look into.
Great video and recipe! On my, “to make list” now! Big shot out to Ken at Barrel Char. He is the rockstar you have made him into. Great company to work with.
I like to put my wine on a lazy susan and spin it. it really mixes it well. (top on) also can degass or mix later on without opening it up.
I’m looking at this, because I’m thinking of making a blackcurrant wine, rather than blackcurrant mead, using berries from my garden… taking ideas 👍🏼
We had a pair of Tonkinese (Siamese/Burmese mixed) cats, and they both liked to chew the wrapping around flats of bottled water.
Happy New Year Brian and Dereka. Three things,
1 In the wine tastings I've been to we neutralized our pallets by eating a plane piece of bread with nothing on it.
2 Is the oak you used cut and treaded specifically for this purpose or can any piece of untreated and sanitized piece of oak from a lumber yard be used?
3 Have you used any wine kits in the past? How did they turn out?
I made 5 gallons of this. Spoilers coming! Okay here it comes! I threw a handful of French oak in mine. The color is crystal clear and ruby gem like. It’s a bit more gentle tasting then I was expecting. I was prepared a very robust tasting wine. But it was a bit more gentle and relaxed tasting. Don’t get me wrong, it’s delicious and a great wine. And for being made for a black metal stage performance, it’s perfect!
Black metal you say?
We will have to look into making something like this. It’s been on my list but I wasn’t ready to make 5 gallons of it. Thanks for sharing!
This might not be the right kind of pear but we bought a few bottles of this fantastic pear juice from Sprouts a few months ago and made a mead out of it. The honey and the pear flavor really played nicely together and right now is one of the best things we’ve made to date. After bottling however we realized it needed oaking.
If I tell people around me you can make wine like this they would not believe it. I have to try.
So I literally just got my first home brew kit and all my gear delivered about 20 min ago. I’m excited to try learning something new, and will be attempting a Strawberry wine recipe from another TH-camr as well as YOUR banana wine recipe.
During my mediocre research, I found myself wondering about how expensive strawberries can be, and I’ve seen that sometimes the wines could use a bit more flavouring.
So I was curious as to if you could add say 2 strawberry tea bags plus the black tea to a gallon to help amp up the flavour, or if that would be too much tannin or something you just wouldn’t really wanna do.
I think for my first run I’m just gonna follow the recipes 100%, I was just curious about adding the flavoured teabags for the future.
Nice sound effects
Hey guys.... coming up on a one year tasting!! I cant frekin wait!!!
Uhh... it's only been 8 months.
Now I'm curious about making a pyment with merlot juice.
Thanks for this video, i suspect the tannin will round out with time.
I typically get pear juice from Sprouts around here, close to racking my pear / perry mead probably next month which used some of it (and Bosc and Bartlett pears). Also I sent you all a message on your website re: the homebrew shop in Dunedin, let me know if you didn't get it! Cheers
Love Merlot. Good fermentation-luck--not just luck, but fermentation luck.
At 39.00 a quart no way thanks but no thanks.Your videos are the best great information.I just made a cranberry- strawberry wine with bread yeast that is doing just fine in the fermenter smells great and no off flavors ,but thanks again for your show you are teaching us alot.
Back years ago, I wanted to make some 'real' merlot. (It was part of an experiment... And a local bet...) So I ordered grapes straight from a France vineyard... The grapes were picked in the morning, processed into a five gallon bucket, and shipped overnight by UPS... Early the next day I actually got may grapes~!! The grapes cost like 38 dollars straight from the field, but the shipping cost were $145 dollars or something for overnight shipping... (Which probably dates the time this happened... I can't remember the year... I'm 75 and I've slept since then...) I could have probably saved money by buying from a wine supply place, but I would have lost control over the freshness... Making a long story short, it turned out to be the best wine I think I've made to this day... I started making wine back in the late 1960s with concord home grown grapes we grew on my dad's farm... We can make 200 gallons of wine here legally, but the most wine I have ever actually made was about 140 gallon one year when everything seemed to go perfectly for growing local grapes... I usually make far less each year for Seder kosher services... I drink more beer than wine usually... Anyway... Fresh merlot is great if everything goes well... Enjoy the afternoon...
If we had access to something like that…. Oh yeah, we would do it too!
Here in Europe I actually can get (unconcentrated) Merlot juice. Pasteurized but with without additives 🙂
He never tried too hard. I did a quick search and found juice in Tampa FL. I live in Southern ON Canada and can get juice any time of the year from California, and select times of the year from Chile, Argentina, and Italy. I've graduated to making from grapes and buy grapes from California every September. Although, I've never made from Chilean grapes they are available in the early spring. He's obviously not tried too hard.
Can't wait to give this a try... does anyone know where I can find Kerner grape reserves? I lived in Germany for 10 years and Kerner is my absolute favorite wine.
Going to look for a Pinot Noir right now! And away I go...
Hope you had a really nice New Year's celebration with your family.
Cheers
My cats are allowed everywhere - no point in a ban they're bound to ignore. The kitten sisters Coco and Whiskey (born on St Patrick's Day) are very brewing curious but are only allowed to look, not paw.
I took your suggestion for mulling something you didn't particularly care for. I mulled a cider with spices, ginger, and damuch maple syrup and honey, and it was fan-fricking-tastic.
Cool!
I love your channel thank you for sharing your information and recipe
My question? Is after a week cloudy is that normal?
How long do I wait for it to be done
If you follow along in the video, you see it takes a while.
Not a fan of dry wines personally. I'd love to see you make a Reisling - my favorite white wine. ;)
Given you've brewed a Sangria, multiple wines and Coca-Cola, you should totally do a brewed "Calimocho." It's a drink popular in the Basque region of Spain. 50% red wine, 50% Coke. Really nice on a hot day.
It could be one of your Frankenbrews!
That's sort of what we did only with cherry.
People waste money on cat toys and all you have to do is throw a bottle on the floor.
Hey guys, loving your channel. From a distilling background and was always taught / told to take an OG before adding yeast / Fermaid etc. from your experience, do you think it effects the reading?
It doesn't seem to affect the reading.
@@CitySteadingBrews thanks
Like this. The cider or pear idea is interesting, but maybe playing with some varietals to make a blend. Maybe some recommendations some that play well off each other?
There are literally infinite variations. I don't really like suggesting things I have not done.
@@CitySteadingBrews valid point on the number of combinations. I am sure you would get viewers that would take it as “these are the only combinations.” But I see your channel as one that gets home brewers to open up to new ideas while giving a solid example that if they fallow that they will have success and some confidence to branch off here and there in the future. Just thought it might be cool to see that the concentrates might have a little more versatility as variety and not as much kit like as you said it felt like in the video. I liked that you showed that even using the concentrate you still had several options to finesse the brew given things that you had shown in previous videos. Either way I appreciate your videos. It just struck me as something that I thought was up yawls alley and would be interesting to see.
So I have my first brew going. I used your "basic" mead recipe. It's 4 days old. My question is, why can't we use a plastic fermentation device? I wouldn't think it would burst using an air lock. Thanks for your time and help. Love the videos! Oh, my next brew is going to be Dragons blood. Just want to be sure this one turns out good first.
Plastic can present some hurdles to sanitize (especially if it has scratches) alcohol is a solvent and in theory could leach chemicals from the plastic into your brew, and lastly can cause carry over from your last brew. Now with that said, I do use plastic 2 gallon buckets for primary fermentation on most of my fruit wines, with only 1 incident, that being I ended up with Jalapeno spice in the wine I made after having made a bragonsbreath wine. B&D are explaining things in a best practices setting.
Love this and if I can ever get the Merlot concentrate or other varietals I'll give it a go. In the meantime though I've got an old red grape vine that will have ripe fruit soon. Any idea how they make the contrates?
No need for a concentrate to make wine...
@@CitySteadingBrews true but it's an option to preserve the fruit that I'm considering, other than freezing.
Instead of rubber bands I use the Velcro straps for wrapping extension cords to hold my airlocks down.
One of our cats chews on plastic like that also, TPaper packaging more commonly, I jokingly say she is flossing.
I have a TWBoS….. sounds like TRBoS but with a lisp
Just a suggestion, redue you top 5 brews, and 5 your worst, to compare if they maintain their standings.
Hi 😊 I just found you a few days ago. Want to start off I absolutely love you guys ❤️ (new subscriber) I just started my homemade wine journey from Welch's grape juice (on day 9) really wanted it to be ready for my bday 10/29 but doesn't seem it will be ready in 3 days (still got bubbles) anyways how long does it last once I bottle it and can I store in the refrigerator? Thank you 💞
No need to store in the fridge. Should last years if bottled well enough.
@@CitySteadingBrews ty 😊
@@CitySteadingBrews one more question how soon do I have to drink the bottle once I open it?
I would consume it within a few days before the flavors go flat from oxidizing.
I can't get paat Paul Giamatti screaming how he's not drinking any merlot🤣
What body should you say it was ? Any if you wanted it to be more percent what would you have done differently ? Thanks. This is the best I've seen, everyone else's looks light bodied , see through watery looking. Thanks 🙌🏼
It’s full bodied. More alcohol would likely ruin it to be honest.
I want to.make wine from grapes juice San Giovese can be make in to sparkling wine
Hey awesome recipe ; we just started it! We will hope to replicate the results; I forgot to get the wine tannin and will add it a few days later when it shows up; do you think this will work ok? In general it seems like an additive that changes the flavor but not the fermentation;
Thanks for what you do; my wife’s favorite wine is merlot so this is the best intro to fermentation
@@Polydactyl_Pterodactylthanks for the reply! We are excited; this is the first wine we have ever made so I’m super stoked for it. 🎉
Hi there. I’ve seen a few of your videos & notice you generally fill the 1gal jug to about 1gal. Do you use a blow-off hose that we just don’t see or are the fermentations not so vigorous as to need one? After a few batches blowing thru the bubbler, I switched to either blow-off or, more often, a 2gal bucket for primary. Thanks & keep up the good work!
We use blow offs about half the time or less. We have talked about it in videos, but it's one of those.... we have to do it NOW, kind of things, so it doesn't really get recorded since the studio isn't set up at the time.
@@CitySteadingBrews Thanks for the reply. Same here (before switching to the bucket); kinda sneaks up on you.
A Merlot counts as a full-bodied wine because of its high alcohol content, typically above 13.5%. Despite its full body, a merlot is still easy to drink because of its lower tannin levels.
My question is not related to this video, I'm not sure where else to ask. I have Red Star Cotes de Blanc, Red Star Premier Cuv'ee, and Lalvin K1-v1116. I want to make a gallon of blueberry wine and a gallon of hibiscus wine. Which yeast would you use for each wine? The store I went to didn't have much left and I don't order on line, they didn't even have the 71b. I was truly disappointed. Can you help me?
This is my first attempt at wine. I just racked from primary to secondary. I'm a little concerned because it smelled like yeasty butt, maybe I left it in primary too long - 20 days. Hopefully, after a few months of aging, it will smell like merlot and taste good. Wish me luck...
16:34 lol, i just got started (about to start my third brew this evening, this very merlot! 😎👍), but the best way i've found is dampen a paper towel with some isopropyl alcohol and wipe both the stopper and the inside of the vessel mouth...the alcohol will kill anything, and then evaporate immediately and the stopper *never* comes out. yet. ✌🤣
Just remember that stuff is toxic.
@@CitySteadingBrews only if one ingests hundreds of ml.
160-240 ml is lethal, but it's all toxic. Just something to keep in mind. I just dry the bung and it works fine.
@@CitySteadingBrews ethyl alcohol is also toxic, but thanks for the word-to-the-wise. 😎👍
I just bottled a kit merlot, and I'm not in love with it. I added some of it to a metheglin, and I'm really looking forward to that. Have you ever made a hipocras?
It's more or less a spiced wine so... yes :)
I got 71beast to 19% abv one time
Probably would have had an easier time removing the "goop" using more water. More water means more mass hitting the goop and breaking it up when you shake it. With too little water you're having to rely too much on dissolving just the top layer of goop that's touching the water, which is limited by both the limited amount of water and the lesser, unbroken surface area of the goop. You don't want to put too much, though, or else the water won't get enough momentum when you shake it. I'd guess probably somewhere between a full water bottle or a bottle and a half would be ideal (½-¾ liter/quart).
If you make this again would you still add the wine tannin as well as the oaking?
I would do it the same as we did. It was great!
good afternoon
Just curious if you might have an opinion here.
I plan on starting a Pinot Noir using the same companies concentrate. My thought is to just follow the recipe you used for the Merlot. Do you think that would be a sound decision?
I've not really researched it, but in general it should be similar I would think.