Wine, made in an Instant Pot, taste-tested by a master sommelier in Texas
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- เผยแพร่เมื่อ 30 ก.ย. 2024
- Can you make wine in an Instant Pot? And does it taste good? Sarah Blaskovich, food writer for The Dallas Morning News, cooked Welch's grape juice, sugar and yeast in an Instant Pot for two days, following blogger David Murphy's viral recipe. Then, she let it rest for 19 days. And then Master Sommelier James Tidwell tasted the final product. Watch to see if this cheap, homemade wine is worth making yourself.
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Skip the music too loud over talking
Oh get over it. It was fine.
Music was fine
You are the first person I've found on TH-cam who actually followed the instructions from David Murphy (rather than say, drinking after 48 hours and whining about the taste like it was the funniest thing ever). And the sommelier bit was clutch. Nice job.
The sax music while you make the wine is great
Porno music.
No need to use some Instant pot. You can make it right in the welches bottle.
All this bullshit, do it Paw Paw's way! Easy as hell!
Just ferment straight in the bottle no pot needed, rack after two weeks, wait until it clears up rack and drink
He is such a sweetheart! So kind, not snobby at all!
Why use the instant pot? I skip that whole process. It's not needed and you can use any 100% juice. Try Apple Juice, my favorite.
True.
What about orange juice?
Use the original container the grape juice came in. It’s already sterile and pasteurized. Welch’s 100 percent Concord grape juice. I use a cup and a quarter sugar and yeast. I normally make cider because I like to keep it fizzy. My cider is usually done in about 8 days. With the wine I would rack it two or three times and stir it each time to de-gas it. I don’t rack the cider. The lees (muck at the bottom) I avoid by not drinking the dregs but if the bottle is has a good amount of liquid the dregs won’t interfere with pouring.
Combining fermented grape juice with fermented cherry is so yummy, speaking from someone who's drinking it right now :)
2:58 Lol!
the instant pot step is not nessesary. just shake it up and let it sit for three weeks with the cap loose. I think he was right that it wasnt done fermenting, there should be no foam on the top when it's done fermenting.
Can’t imagine how high the abv would be after that
@@AlyssaBrown117 Most red wine yeasts will have a max. alcohol tolerance of about 14%. After that, the wine is too "toxic" for the yeast to survive. Some strains (champagne yeasts are one example) might go as high as 18%.
After just 48 hours? Yeah, no possible chance it's done fermenting after that short a time. Wine needs a couple weeks or so.
so what happens to you if its not done fermenting? why cook it in the pot to begin with?
@@wasd____ She let it ferment for 10 days. The 2 days at the beginning, plus 8 days after she transferred the wine back to the original bottle. But yeah, still not done. I was told 7 days was enough for my first batch and I found out the hard way that I needed at least another week. I didn't really mind though as I was really just using it to get drunk and it did its job lol.
I thought you were going to measure the ABV, but I never heard how much ABV it had
Probably around 16% if I had to guess.
@@BrokenGodEnt With the measurements given, it could finish at around 15%. However, it doesn't seem to have fermented to dryness.
@@BrokenGodEnt Depends on the yeast she used. Most commonly available wine yeasts will top off at around 15% ABV, and only in optimal conditions (there's a good chance they used Red Star Premier Classic which is exactly those specs). For reference, adding just over 2 cups of sugar to a gallon of welch's will get you somewhere around 11-13%.
Just tasted from a small batch of 🍷 from jars of
Mulberry and Boisenberry Jam I picked out of a commercial dumpster including 15 bags of groceries that were a little past its expiration date BUT still good. In those bags, I got about 12 -32 oz jams of various types.
I will never eat that much (if any)
Jelly sammiches so I figured what the hell, Use these jars to make VINO !
HOWEVER, MOST of these jams have
preservatives so they are useless for making wine 🍷 I wish there was a way to ferment while having preservatives.
If your wine is not done fermenting it's going to give you the runs nothing will loosen you up better then green wine
Just made 2 gallons, gonna wait the 3 weeks or so since I'm using not using a yogurt maker to speed up the process.
She's stunning!
Creepy 😒
@@JoshWitte you're acting like the comment was like "damn, I wanna smell her feet" 🤣 saying someone is stunning isn't "creepy"
I have 13 gallons of all different flavors goin rn I dont use anything but sugar yeast and juice tho no slow cooker or whatever that thing was lol and you should let it set at least 14 to 25 days for a non fizzy wine 😁🍷cheers
I really liked your video. Loved that you had an expert taste your wine! How did you sterilize the pot? It sounds like that’s the way to go. I found white wine yeast and I want to try making white wine. Thank you for your video, it was very helpful!
Using the Instant Pot is literally pointless. If you want to make wine at home, there are lots of good channels that cover it. For beginner friendly, I'd recommend CS Mead and More. There have a concord grape wine that they make regularly. They discuss sanitation, taking proper measurements, and the steps needed to produce quality beverages.
Do all newscasts in Texas come with a porn music background?
can you make this without the yogurt button?
With that sax I feel like I was transported back to the 90s.
Lmao he's racist against American grapes
You don’t need the instant pot, just ask Paw Paw
I do use the instant pot for rice to make rice wine
" I have toggled this nozzle!" lol
1:06
No….. this won’t work there’s no way
It’s already sterile in the bottle
That smooth jazz
The instant pot does absolutely nothing other than maybe start fermentation slightly faster. Seems totally arbitrary to do it this way.
I just blast a small heater on mine lmao
This process is too impatient, I wanted to rush my batches too as a beginner but the result is always much better to just let it finish on its own and clarify. If you're using Bread Yeast/D47/71B/Montrachet/CoteDesBlanc you can make a sweet wine without chemical additives by overshooting it's ABV tolerance in your Starting Sugar calculations. If your yeast is known to crap out at 15% then add enough sugar for it to hypothetically reach 25% and you'll end up with a nice sweet wine
19%
How do you make a moscato wine..
this is going to be a very sweet wine like a moscato
Its definitely way easier to make wine from this juice and I hope you realize 5 grams of wine yeast is enough to make 5 gallons lol so you're totally over doing it
1/2 teaspoon of yeast will do the trick
Yeah, I was thinking that too, 5 grams?!
It's fine to use the whole packet of yeast. You can't really overpitch with those little 5 gallon packets. It's better to just use it all up, because that way the yeast gets off to a faster start, and you don't have loose leftovers sitting around in an open packet just waiting to get spilled and make a nasty mess.
@@wasd____ Having that much more yeast will not help it get a faster start. If you are worried about fermentation speed, make a starter and use proper nutrient schedules. I regularly weigh my yeast out to make small batches. I just made a 7.5% cider last week. I dry pitched 2 grams of yeast for the 1.5 gallon batch (pitch rate of .5-1 gram per liter for this yeast). It fermented to dryness in three days.
Pour 1 1/2 cups of grape juice out of the container, make sure the juice is room tempature, activate your yeast and pour it in, leave the cap halfway on, then leave the juice to fermentate for 5-7 days
Mine had a effervescent taste with lots of alcohol bite right out of the fermentation bottle. It’s Co2 that needs to come out before drinking.
my man from the twin cities video said to de-gas it first.. and let it sit for 12 days
Great job! Thanks for the video going to make it this year for the holidays.
This was fun to watch!
Now still it
What's the alternative for red wine yeast?
Any yeast with a tolerance of 14% or more, for this recipe. You could use bread yeast, but it would likely end up being sickly sweet, as bread yeast often reaches alcohol tolerance at about 10-12% ABV. It's possible for it to ferment to dryness, though!
😊
This is prison hooch lol
Nah, prison hooch is made from any scavengable sources of sugar (fruit cocktail, oranges, sugar cubes, and ketchup).
Yeah for homemade hooch, why not? Might want to give it more than 10 days to ferment then rack it off the yeast to age for a few months to improve the taste. But why stop at Welches, go with koolaid or sunny-d. Also, 1 gram of yeast is pleanty for a gallon, use too much and you'll get more yeast flavor.
Kool-aid or Sunny D won't work very well because they're not real juice, so the yeast won't have a lot of the nutrients it needs. You might get something boozy, if you're lucky, but it'll be so absolutely awful you probably won't be able to drink it without gagging.
@@wasd____ that's why you buy turbo yeast that comes with yeast nutrients mixed in with the yeast.
@@c0rpster462 But then you're using shitty turbo yeast and it's still going to be awful
@@wasd____ nah it's really good. Gets me up to 18% after 2 days. Nearly blows the lid off of the fermentation vessel 😂
@@wasd____ it makes pretty good homemade wine after only 2 weeks
Looking at David's page about this, he says to use 1/2 a packet of yeast (not sure it he changed it after you did this or not), but that may explain the high alcohol content.
How did u sterilize the instant pot
David Murphy's instructions had you cleaning the pot with hot water and bleach.
Alternatively you can try distilled white vinegar
Skip the instant pot. just do it all in the juice bottle which is already sterile. You might want to spend 2 dollars on an airlock and stopper.
Just pop in some water and pressure cook for 10 minutes. The steam sterilizes the pot without need for chemicals.
TYPICAL, “POLITICAL CORRECTNESS NONSENSE”...”GOOD JOB”, “GOOD JOB”, “GOOD JOB”,
...BUT THE WINE SUCKS...HOWEVER, GREAT JOB.🍾😆😂
I would be really curious about blending home wines with cheaper bottled wines to create a more complex, drier product.
Damn, you made bougie hooch.