Hey, you don't have to waste!! Get a tall, thin pitcher, pour all left in fermenters, cover tight, put in fridge. In about a week you'll have several cups more wine!!! It clears to the last of lees from wine. Save!! I use tall thin jelly jars. On a five gallon+ batch, you can recover an entire bottle's worth of wine from the lees. New people can use this to help with the fermenter racking.
I normally do much the same I rack off the lees and pour the goop in a vase cover it and put it in the fridge if it flocculates well I recover the wine and I've even gone as far as using old lees to start a new fermentation! Just got to be careful it's much the same brew as the original brew. It keeps flavors from being weird. Waste not want not is my motto!
I only do this if I have head space issues and no finished brew hanging about that would fit the flavour of whatever I’ve just racked. As I make mostly meads, I always try to have some traditional mead on hand in 33 cl bottles (honey + water + nutrient + yeast). I ferment it to my average ABV for meads, let it ferment completely dry, and stabilise it (usually pasteurisation). Perfect topping up liquid for all of my meads. For wines, apple wine or grape wine works, we tend to perceive both as quite ’neutral’ as both juices are often used to dilute other juices: mango, berry, strawberry, cherry, cranberry, banana etc from the store often will be diluted with these if you check the label. Depending on where you live, it won’t even be specified and the label will only read “100% juice” or 100% juice from concentrate without specifying which fruit that juice cones from. The customer is then tricked into believing that his bottle of, say, cherry juice contains 100% cherry juice. Nope. It could contain a large proportion of apple juice or grape juice, but not enough to be noticeable through the cherry flavour. Note to self: brew up some extra apple wine. I’m running out. LOL
Sanitizing is the key and keeping the oxygen out of your wine and you can make wine out of anything, I really enjoy your method and your videos thanks and I subscribed.
I keep coming back to this video, and I have one wish/recommendation for the future: When you do these videos that include back sweetening, could you take a hydrometer/SG reading as well? You mention how much sugar you use, but we could be doing 1 gallon, 3 gallon, 5,6 whatever. I would have loved to have seen the sg reading when you sampled it semi sweet, and when you finished it sweet. Just to give me a target to shoot for. I will definitely be doing this on my own for my own record keeping. But it’s a small detail that doesn’t take a lot of time to do but would help us a lot. Thanks!
Great idea.....but..... your semi sweet is going to be different than my semi sweet and your sweet will be different than mine.... that is why it is subjective so don't want to give you a number. I would get loads of comments that it was not sweet or semisweet. Plus every fruit the amount of sugar water you add will be different. Everyone's pallet will be different. Thats what makes this hobby great you get to make it the way you want, not the way I like it. Hope that makes a little clear why I would not want to throw numbers out there for that. Thanks for commenting and great idea. 😀😀🍷🍷👍👍
@@HowToDoneRight thanks for the reply! I totally get it. I will just keep my own records. Now I hope my definition of semi sweet is the same as my wife’s definition of semi sweet. I suspect I will have to use her definition 😂
Lol your right... She is going to be in charge of the sweetness just like my wife... but that's the fun thing... you can bottle different sweetness as you go on each batch... from just a little... to a sweet dessert wine. 🍷🍷
Why didn’t you add bentonite to the first carboy? I am about to rack out of the primary fermenter into my carboy and I was planning on adding bentonite then
@@HowToDoneRight ok great! Thank you for your quick response. Love watching your videos. You are very informative and enthusiastic! I love your energy. I am going to make your pineapple wine next!
You will see me using super kleer very soon again. Special video. I think if you have time... bentonite in the long run has better results JMO. And I still love bentonite. Lol👍👍👍 they both will be used for my wines.
What you can do, is check online how much sugar etc fresh lemon juice contains. You should be able to find that online. The, check how much the concentrate contains. That should enable you to calculate how much water to use to dilute it to the same strength as fresh juice. Some times, concentrates have a mention like “1 bottle equals 10 fresh lemons!” Get 1 fresh lemon, squeeze it, measure the juice. Take a safety margin as you won’t be able to squeeze out the same amount of juice as an industrial juicer. From there on out, it should be a simple multiplication. Or… check online how much juice an average lemon contains. I do this for all sorts of juices. Especially sugar concentrations.
Why did you go with the bentonite in this wine after seeing the results of the Super-Kleer Kiesesol and Chitosan mix? It seemd like it was the superior option. You also said it would change the process for you?
Stay tuned for a video i will be doing soon about this. I always say don't rush Wine making... I just think if you want to take your time in this hobby bentonite is my first option. If you want faster results super kleer works great too. 👍👍
Hoping for some guidance, I've followed your recipe for 3 batches now, amazing stuff, but the danger in me wants to push the envelope. 2nd batch plum raspberry I added vanilla extract and clove at primary fermentation. Turned out wonderfully, very much a sip by the fire in fall kinda drink. This last one I kept it simple and went with mixed berry, nothing special added but was found wanting at tasting after the primary fermentation. I'm curious: Is there a way to add additional flavors post fermentation without letting the bad bugs in?
It is best to add extracts right before Bottling when adding campden tablets. Because you can taste it right before Bottling. Adding upfront in primary as rack and go through process will change before Bottling and might not want the desired taste. Great question. 👍👍
@HowToDoneRight So if you add anything at racking, always add Camden tabs. Good to know! Follow up question, it's there a good rule of thumb on what tastes better being fermented vs adding at the end? I just racked a Pineapple habenero and I dunno I have my doubts on this one. Went all in on the primary.
I really love this.... I'm currently doing some preparation to make me some mango passion fruit wine.... Just did some work preparing 15lbs of mangoes.... By the way I thought you'd use Chitosan and Kieselsol on this?
We now have a store for everything you see in our videos for supplies. www.amazon.com/shop/howtodoneright
Hey, you don't have to waste!! Get a tall, thin pitcher, pour all left in fermenters, cover tight, put in fridge. In about a week you'll have several cups more wine!!! It clears to the last of lees from wine. Save!! I use tall thin jelly jars. On a five gallon+ batch, you can recover an entire bottle's worth of wine from the lees. New people can use this to help with the fermenter racking.
Great tip.
I normally do much the same I rack off the lees and pour the goop in a vase cover it and put it in the fridge if it flocculates well I recover the wine and I've even gone as far as using old lees to start a new fermentation! Just got to be careful it's much the same brew as the original brew. It keeps flavors from being weird. Waste not want not is my motto!
You guys are cheap... but I love it.. Great ideas. ❤️❤️😁😁
I only do this if I have head space issues and no finished brew hanging about that would fit the flavour of whatever I’ve just racked. As I make mostly meads, I always try to have some traditional mead on hand in 33 cl bottles (honey + water + nutrient + yeast). I ferment it to my average ABV for meads, let it ferment completely dry, and stabilise it (usually pasteurisation). Perfect topping up liquid for all of my meads.
For wines, apple wine or grape wine works, we tend to perceive both as quite ’neutral’ as both juices are often used to dilute other juices: mango, berry, strawberry, cherry, cranberry, banana etc from the store often will be diluted with these if you check the label. Depending on where you live, it won’t even be specified and the label will only read “100% juice” or 100% juice from concentrate without specifying which fruit that juice cones from. The customer is then tricked into believing that his bottle of, say, cherry juice contains 100% cherry juice. Nope. It could contain a large proportion of apple juice or grape juice, but not enough to be noticeable through the cherry flavour.
Note to self: brew up some extra apple wine. I’m running out. LOL
Pitching yeast for 5 Gallon of skeeter Pee tonight. Cant wait! Thanks for all of your videos!
Pitching yeast is always exciting... especially when you get to see the bubbler going wild. 😀😀
Thank you Sensei!
Any time!
Hello from jacksonville fl. I would love a look at your wine cellar.
Lol... nothing spectacular.. it's on my list. 👍👍
Sanitizing is the key and keeping the oxygen out of your wine and you can make wine out of anything, I really enjoy your method and your videos thanks and I subscribed.
Awesome. Welcome to the channel
Lovely video! Skeeter Pee is on my list…
I keep coming back to this video, and I have one wish/recommendation for the future: When you do these videos that include back sweetening, could you take a hydrometer/SG reading as well? You mention how much sugar you use, but we could be doing 1 gallon, 3 gallon, 5,6 whatever.
I would have loved to have seen the sg reading when you sampled it semi sweet, and when you finished it sweet. Just to give me a target to shoot for. I will definitely be doing this on my own for my own record keeping. But it’s a small detail that doesn’t take a lot of time to do but would help us a lot.
Thanks!
Great idea.....but..... your semi sweet is going to be different than my semi sweet and your sweet will be different than mine.... that is why it is subjective so don't want to give you a number. I would get loads of comments that it was not sweet or semisweet. Plus every fruit the amount of sugar water you add will be different. Everyone's pallet will be different. Thats what makes this hobby great you get to make it the way you want, not the way I like it. Hope that makes a little clear why I would not want to throw numbers out there for that. Thanks for commenting and great idea. 😀😀🍷🍷👍👍
@@HowToDoneRight thanks for the reply! I totally get it. I will just keep my own records. Now I hope my definition of semi sweet is the same as my wife’s definition of semi sweet. I suspect I will have to use her definition 😂
Lol your right... She is going to be in charge of the sweetness just like my wife... but that's the fun thing... you can bottle different sweetness as you go on each batch... from just a little... to a sweet dessert wine. 🍷🍷
Why didn’t you add bentonite to the first carboy? I am about to rack out of the primary fermenter into my carboy and I was planning on adding bentonite then
You can... but I like to let settle out 30 to 40 days first then hit it if I think clear enough.
@@HowToDoneRight ok great! Thank you for your quick response. Love watching your videos. You are very informative and enthusiastic! I love your energy. I am going to make your pineapple wine next!
How come ur using the bentonite instead of the super kleer?
You will see me using super kleer very soon again. Special video. I think if you have time... bentonite in the long run has better results JMO. And I still love bentonite. Lol👍👍👍 they both will be used for my wines.
How long do you age this?
As long as you want. 3 to 6 months is where I like it.
Can you use honey instead of sugar? If so, what is the ratio?
Sure can... mix a ratio one to one with water and use as backsweetener.
Can u use concentrate if so how many cans for a 1gal batch
Yes you can. But not going to be near as good as real fruit . You would need 3 to 4 six oz size cans of concentrate per gallon of wine.
What you can do, is check online how much sugar etc fresh lemon juice contains. You should be able to find that online. The, check how much the concentrate contains. That should enable you to calculate how much water to use to dilute it to the same strength as fresh juice. Some times, concentrates have a mention like “1 bottle equals 10 fresh lemons!” Get 1 fresh lemon, squeeze it, measure the juice. Take a safety margin as you won’t be able to squeeze out the same amount of juice as an industrial juicer. From there on out, it should be a simple multiplication. Or… check online how much juice an average lemon contains.
I do this for all sorts of juices. Especially sugar concentrations.
Why did you go with the bentonite in this wine after seeing the results of the Super-Kleer Kiesesol and Chitosan mix? It seemd like it was the superior option. You also said it would change the process for you?
Stay tuned for a video i will be doing soon about this. I always say don't rush Wine making... I just think if you want to take your time in this hobby bentonite is my first option. If you want faster results super kleer works great too. 👍👍
Hoping for some guidance, I've followed your recipe for 3 batches now, amazing stuff, but the danger in me wants to push the envelope. 2nd batch plum raspberry I added vanilla extract and clove at primary fermentation. Turned out wonderfully, very much a sip by the fire in fall kinda drink. This last one I kept it simple and went with mixed berry, nothing special added but was found wanting at tasting after the primary fermentation. I'm curious: Is there a way to add additional flavors post fermentation without letting the bad bugs in?
It is best to add extracts right before Bottling when adding campden tablets. Because you can taste it right before Bottling. Adding upfront in primary as rack and go through process will change before Bottling and might not want the desired taste. Great question. 👍👍
@HowToDoneRight So if you add anything at racking, always add Camden tabs. Good to know! Follow up question, it's there a good rule of thumb on what tastes better being fermented vs adding at the end? I just racked a Pineapple habenero and I dunno I have my doubts on this one. Went all in on the primary.
If your adding solids like peppers cinnamon sticks add during fermentation. If adding extracts right before Bottling.
@@kw9120
i made a pineapple wine and added 3 tablespoons of coconut extract right before bottling.....it have it a really nice touch of coconut.
great idea👍👍👍
Hopefully 5 bottles be enough to taste for the night
❤ man would i love to have me one of those bottles of skeeter pee enjoy thanks for sharing love always
Lol. Thanks so much👍👍😁😁❤️❤️
You right took ma 11 days to start fermenting
Lol... yeah the lemon takes longer to get going for some reason. 🍋🍋🍋🍋
May I ask how many lemons were used to make a gallon of skeeter pee😅
Recipe in the description. 👍
Have you guys ever thought about selling your wine
We have. Maybe one day. 😁😁
@@HowToDoneRight i would like to be one of the first buyers when you do
Lol.. OK. Your on the list but at the top. 👍👍
I really love this.... I'm currently doing some preparation to make me some mango passion fruit wine.... Just did some work preparing 15lbs of mangoes....
By the way I thought you'd use Chitosan and Kieselsol on this?