Wonderful to see you! Hope you are all well. Just realised that we missed Ronnie’s birthday, happy birthday Ron! This recipe looks great, I’ve been wanting to try to make beetroot wine for ages so thanks for the recipe. It’s great to see you in such high spirits, we are really looking forward to seeing more videos from you guys. Lots of love xxx
Glad you are back. Great idea beetroot!! easy!! .funny you leave the mistakes in the vid. I think it adds volume body and and earthy character to your awesome wine making videos..thanks and be lucky dude 👍
Been doing quite a lot of your recipes over the last year and been really impressed with my results. For my personal taste I think iv used too week a yeast strain as most of the wines have been a little sweet after the ferment has finished. I’m now having a go with the Crossmyloof high alcohol yeast to see if my attempts come in slightly dryer, if not I’ll have to adjust sugar a little. But having fun experimenting. 👍
I’ll start by stating I am definitely not an expert. What I’ve learned so far is sugar turns to alcohol, so if you cut back on the sugar that will effect your abv % at the end. So not to effect that try replacing 50% of the sugar with brewers sugar. It’s about twice the cost unfortunately, but it will reduce the sweetness but still give the fuel to the yeast to maintain the finished abv %.
@@eliskull after a few months using Crossmyloof yeasts I’m pleasantly impressed iv now used high general orange rhubarb and a couple of others, if you’re brewing 1 to 2 gal one sachet is more than enough but I contacted Crossmyloof and they did recommend 2 for 5 gal brews . Lovely people by the way brilliant customer service.
@@warren5254 yeah the yeast was completing its ferment but the result for my personal taste was a little sweet ,yeast strain I believe couldn’t handle the alcohol content I was getting to before if ate all the sugar ,so I’m using a higher alcohol variety yeast to try to ferment out all the sugar and get a dryer wine . I’m no expert either but I’m loving playing and experimenting. 👍
Great idea! I’ve got beets that need using. I made a batch of “what’s in the freezer” wine a while back; got some cinnamon sticks and oranges and am going to mull them. What could go wrong? Cheers
It’s great to see some more videos from you!! I’m very intrigued and seriously thinking about doing this....however I’m wanting to use honey instead of sugar, would you happen to have a recommendation on qty. you would use?
Honey works really well, quantity wise it's normally a 1 to 1 ratio, so 1kg honey per 1kg sugar. Honey contains 98% fermentable sugar of table sugar, so it's close enough.... Maybe add an extra tablespoon per gallon if you wish
@@HappyHomestead THANK YOU! I will be trying this recipe out soon and using left over beets for borscht! Cheers and I hope you and your family have a very Merry Christmas!
I realize i'm a bit late to welcome you back but wasn't notified of your latest video and was thinking we lost you forever 🤔but what a lovely way to return with another special wine recipe 👍😀 Take care and Happy New Year to you and family 🍷🍻🍾🥂 🥃 Tony
Nice to see you again mate by the way I just bottled your tea wine and wow that is something delicious Thanks again and Merry Christmas 🎄🎄 to you and your family
Beetroot wine... Happy days. Well that's one vegetable that will be on next week's shopping list. Shame I've got like 6+ months to wait until the final product can be enjoyed and fully appreciated. At least I've a few gallons of your other tried and tested recipes to keep me going until then. 🍷 🍷 Welcome back BTW....☺
Long time no see! Hope you’re keeping well! This looks lovely, I’ve got a few kilo of rhubarb in the freezer I plan on getting started with this week too.
It has been 5 months since you made a video. I know life changes and gets busy but was just wondering if you have gone a different direction or just taking a long break? Good Luck
Work has taken me on an adventure over the past 5 months. Having a fine time in the Arabian Gulf and the Red Sea... Should be home next month and I'll be back to brewing!
Recently my wine after fermentation has a weird musty yeasty smell and taste it’s driving me crazy I don’t know what I’m doing wrong !!! Any advise please????
Hi everyone,I'm new to brewing and I have a question regarding an experimental sweet county wine that I'm busy with...So here's what I did: Made a ginger tee with fresh ginger,spices and sugar to get a S.G of about 1.100...,I then splitted it in two batches and added bread yeast to one and a brewers yeast to the other and I kept in a room with stable temp. DATE TEMP S.G 05/03 20°C 1.107 O.G for both 08/03 20°C 1.078 brew 08/03 20°C 1.088 bread both tastes and smell different but great 12/03 21°C one week later racked both from lees and solids because people told me it will develop off flavors if I left it longer. 22/03 25°C 1.028 brew tastes and smell great 22/03 25°C 1.032 bread tastes great but slight sulfer smell 15/04 23°C 1.008 brew F.G tastes and smell great 15/04 23°C 1.010 bread F.G tastes fine but smells like sulfer 16/04 racked,degased them 18/04 bread yeast one cleared beautifully but strong sulfer smell brewers yeast still very cloudy but tastes and smell great So my questions are why did the bread yeast develop a sulfer smell and how can I fix it? All that I can think of is that the yeast got stressed from racking to early or temp was a bit high...but 25°C doesn't seem too high...any ideas on why and how to fix it if possible? thanks
Wonderful to see you! Hope you are all well. Just realised that we missed Ronnie’s birthday, happy birthday Ron! This recipe looks great, I’ve been wanting to try to make beetroot wine for ages so thanks for the recipe. It’s great to see you in such high spirits, we are really looking forward to seeing more videos from you guys. Lots of love xxx
Thank you,it's great to be back. I missed Rons birthday too, but he had a great day.
Love to you all xxx
I enjoy your videos and your humour
Glad you are back. Great idea beetroot!! easy!! .funny you leave the mistakes in the vid. I think it adds volume body and and earthy character to your awesome wine making videos..thanks and be lucky dude 👍
Welcome back! I've yet to make wine, haven't plucked up the courage to buy the gear but I've watched all your videos as homework/research...
Excellent... good to see you back fella!!!
Good to see you James! Hope the fam is well. Miss seeing you & Ron.
Wonderful, always good to see what you’re doing next. Missed your videos and family.
Been doing quite a lot of your recipes over the last year and been really impressed with my results. For my personal taste I think iv used too week a yeast strain as most of the wines have been a little sweet after the ferment has finished. I’m now having a go with the Crossmyloof high alcohol yeast to see if my attempts come in slightly dryer, if not I’ll have to adjust sugar a little. But having fun experimenting. 👍
Hey let me know how it goes I’m looking into grabbing some better yeasts myself
I’ll start by stating I am definitely not an expert. What I’ve learned so far is sugar turns to alcohol, so if you cut back on the sugar that will effect your abv % at the end. So not to effect that try replacing 50% of the sugar with brewers sugar. It’s about twice the cost unfortunately, but it will reduce the sweetness but still give the fuel to the yeast to maintain the finished abv %.
@@eliskull after a few months using Crossmyloof yeasts I’m pleasantly impressed iv now used high general orange rhubarb and a couple of others, if you’re brewing 1 to 2 gal one sachet is more than enough but I contacted Crossmyloof and they did recommend 2 for 5 gal brews . Lovely people by the way brilliant customer service.
@@warren5254 yeah the yeast was completing its ferment but the result for my personal taste was a little sweet ,yeast strain I believe couldn’t handle the alcohol content I was getting to before if ate all the sugar ,so I’m using a higher alcohol variety yeast to try to ferment out all the sugar and get a dryer wine . I’m no expert either but I’m loving playing and experimenting. 👍
A fan from Egypt, welcomeback
Years ago I made beet and carrots and oranges with the orange zest and a little ginger it was the best and strongest wind I ever made
Great recipe, nearly missed this one.
Nice to see you back, I hope you are all well. xx
Great idea! I’ve got beets that need using. I made a batch of “what’s in the freezer” wine a while back; got some cinnamon sticks and oranges and am going to mull them. What could go wrong? Cheers
Good to see you mate
Glad to see you back
Absolutely yummy and mouthwatering 😋👌 Lovely presentation 👏👌👌
It’s great to see some more videos from you!! I’m very intrigued and seriously thinking about doing this....however I’m wanting to use honey instead of sugar, would you happen to have a recommendation on qty. you would use?
Honey works really well, quantity wise it's normally a 1 to 1 ratio, so 1kg honey per 1kg sugar.
Honey contains 98% fermentable sugar of table sugar, so it's close enough.... Maybe add an extra tablespoon per gallon if you wish
@@HappyHomestead THANK YOU! I will be trying this recipe out soon and using left over beets for borscht! Cheers and I hope you and your family have a very Merry Christmas!
You had me worried sick you bastard, glad to see you back. ❤️
Hi, love your videos. Maybe silly question, but how do you clean your demijohn? I’ve always used buckets for their ease of cleaning.
Nice to see you again - will try this one for sure…..
Serious question: why not juice a bunch of beets & ferment the juice? I would have thought one would get a much richer product.
Have missed your vids! Great to see you and hear you and Dee back together making magic!
Thanks so much!
I realize i'm a bit late to welcome you back but wasn't notified of your latest video and was thinking we lost you forever 🤔but what a lovely way to return with another special wine recipe 👍😀 Take care and Happy New Year to you and family 🍷🍻🍾🥂 🥃 Tony
Great to see you back looking forward to some brewing videos again and seeing your adventures cheers 👍🍻
Nice to see you again mate by the way I just bottled your tea wine and wow that is something delicious Thanks again and Merry Christmas 🎄🎄 to you and your family
Beetroot wine... Happy days.
Well that's one vegetable that will be on next week's shopping list. Shame I've got like 6+ months to wait until the final product can be enjoyed and fully appreciated. At least I've a few gallons of your other tried and tested recipes to keep me going until then. 🍷 🍷
Welcome back BTW....☺
Lookin good brother glad to have yesh back perfect timing actually lmao like you said it’s spring and looking forward to trying some new recipes 😎🤘
Glad your back and with another delicious recipe 😃
Great to see you back 😀
Long time no see! Hope you’re keeping well! This looks lovely, I’ve got a few kilo of rhubarb in the freezer I plan on getting started with this week too.
Been missing you 3🍷🍾
It has been 5 months since you made a video. I know life changes and gets busy but was just wondering if you have gone a different direction or just taking a long break? Good Luck
Work has taken me on an adventure over the past 5 months. Having a fine time in the Arabian Gulf and the Red Sea... Should be home next month and I'll be back to brewing!
@@HappyHomestead that's awesome! My son just returned from the Persian Gulf and Qatar
Small world, our paths might have crossed. Spent a lot of time around Qatar, Bahrain was home for best part of 3 months
@@HappyHomestead He did go into Bahrain a few times he was at the US Airbase outside of Bahrain on a 6 month deployment.
Welcome Back ! ❤👏
Hi James, hope all is well mate?
Great to see you back. I’ll call it Klingon Blood Wine! Maybe spice it up a bit.
Earned a new sub 👍
Do you leave it in that DJ until next autumn, or rack it out before then?
Mash them? After i simmered?
Recently my wine after fermentation has a weird musty yeasty smell and taste it’s driving me crazy I don’t know what I’m doing wrong !!! Any advise please????
Can you use organic cane sugar instead the white ?
Indeed you cane! Any fermentable sugar will work, so alter it to suit your preferences
Hi everyone,I'm new to brewing and I have a question regarding an experimental sweet county wine that I'm busy with...So here's what I did:
Made a ginger tee with fresh ginger,spices and sugar to get a S.G of about 1.100...,I then splitted it in two batches and added bread yeast to one and a brewers yeast to the other and I kept in a room with stable temp.
DATE TEMP S.G
05/03 20°C 1.107 O.G for both
08/03 20°C 1.078 brew
08/03 20°C 1.088 bread both tastes and smell different but great
12/03 21°C one week later racked both from lees and solids because people told
me it will develop off flavors if I left it longer.
22/03 25°C 1.028 brew tastes and smell great
22/03 25°C 1.032 bread tastes great but slight sulfer smell
15/04 23°C 1.008 brew F.G tastes and smell great
15/04 23°C 1.010 bread F.G tastes fine but smells like sulfer
16/04 racked,degased them
18/04 bread yeast one cleared beautifully but strong sulfer smell
brewers yeast still very cloudy but tastes and smell great
So my questions are why did the bread yeast develop a sulfer smell and how can I fix it?
All that I can think of is that the yeast got stressed from racking to early or temp was a bit high...but 25°C doesn't seem too high...any ideas on why and how to fix it if possible? thanks
Rhubarb.
welcome home. is your tour over and able to let that beard grow again ?
Thank you, im off again between now and xmas, but should be home for the festivities... Warmer climes await in the new year though!
You talk action so much
glad to see you back