I have a question! I started making homemade wine with instructions from another video, before I found yours. I made homemade grape juice with no added sugar and the sugar level was high. Enough that I didn't have to add any to my first batch, and just added my yeast to get started. It's been bubbling heavy for 6 days, and I noticed throughout today that there is no more bubbling. I did a hydrometer reading and my number was 0. I was thinking that that meant that there was no more sugar in it, and I ended up adding 1077 grams into each jar to get the sugar level to where I would want the alcohol level to be, which is 12-ish%. Listening to your video, it looks like my wine was already done. Fermenting, and it was where it was supposed to be, and I shouldn't have added anything at all! Now I'm gonna have way overly sweet wine! Is there anything I can do to fix this or is this okay? I was really excited about making one without any added sugar. Because my grapes were so sweet.So I feel like I just messed everything up. 😞

This is fab! I always enjoy your videos. You make it so easy to follow and you make it fun too. Thank u so much. Chrissy. 3:47

What a wonderful channel. Thank you for your content.

I've got my first batch of this on the go, but I want to start up a 2nd batch, but this time I want to use the Christmas pudding yeast, but what is this yeast? Thank you for your receipe.

I've got a couple of these on the go thanks to this video, but I'm using Bubblegum and Cherryade, they're fermenting at least but I don't know how they'll taste yet.

On 10/14/2024, I purchased 900 pounds of Golden Bosc pears for $200. Not making wine, but making cider. Only juiced about 400 pounds to get 35 gallons. The rest were either culled for being bad, or handed out to friends, family and neighbors. I have eight experimental batches going. Four are using Mangrove Jack's M02 yeast, and the other four are using M12. Two batches using the M02 have no adjuncts. Two batches using the M12 have no adjuncts. One batch with M02 has a banana and pear solids in a stainless hop basket, and a similar batch is using M12. The last two, one using M02 and one using M12, has microplaned Tonka Bean and juiced ginger. I will perform a closed transfer from primary to secondary (all purged with C02 to prevent oxidation) with a 1-micron filter. I'm expecting I'll need to use some gelatin to help clear the cider. I may need to perform a similar transfer from secondary to tertiary down the road. Half of the batches are fermenting under pressure (13-psi) and the other four are fermenting with blow-off tubes only.

On 10/14/2024, I purchased 900 pounds of Golden Bosc pears for $200. I juiced about 400 pounds and that resulted in 35 gallons. I've split that 35 gallons into 8 batches. Four batches will use Mangrove Jack's M02 and the other four will using M12. I have further split these batches as parallel versions. Four batches had no adjuncts, thus 2 with M02 and 2 with M12. Next, I made one batch with 1 ripe banana and pear pulp (these were placed in stainless steel hop baskets) with one being M02 and the other M12. The last pair of M02 and M12 used some microplaned Tonka Bean with juiced ginger. All basically had SG of 1.060. I had to tweak with some 88% lactic acid to get the pH down to 3.5. Half of these are fermenting under 13-psi pressure and the other are just using blow-off tubes. It will be a long couple weeks to get them to secondary through a 1-micron filter. Likely will need a clearing agent like gelatin. I may need to transfer from secondary to tertiary through another 1-micron filter if it doesn't clear.

Great vid as always 👍

Good idea. I’m making a rice raisin as we speak. And a gallon of what I’m going to call lemon tea; heavy on the lemon.

Brilliant and very informative video, thank you for showing us all.👏👏👏😍

That's a great tip about sticking the extra in the fridge for racking, I'm nickin that one, yoink!

1st Again

Just bottled my version of this wine I made substituting some of the raisins with dried plums and jujubes! The final result tastes surprisingly like cider ^^

Great stuff enjoy what you do little hobby of mine

I have a question, wouldn't this lead to yeast gunk in the bottom of the bottle? Do you switch it to a new bottle after fermentation?

Do I add spices during the fermentation process or can I do it after ?

In the process of making a four gallon batch of pumpkin wine now. One more week and it should be done and ready to bottle. I had baked the pumpkin in the oven with a half gallon of grape juice so it was cooked through but not mushy. I had used 24 oz of dates, 7.5 lbs golden sugar a little over a lb of golden blossom honey, juice and zest of one orange The last gravity reading I did it was a 14.85 %alc. In conditioning I added some cloves and crystallized ginger.

i just did mine for half an hour because 30 minutes felt too long

There’s not tea bag this time? Is this a none/low tannin wine?

Oooooh it’s that time of year! I hadn’t seen this but already boiled up my pumpkins for pie this morning. Chai tea for that warm glow. Must be something in the air…get it must…like wine…cheers

Looks like it will be lovely. I’d like to brew a pumpkin beer cheers 👍🍻

Very interesting.

I wonder if using slightly roasted pumpkin would add anything extra to the flavour?

I wanted so much to watch this but the flurry of hands made it impossible,

I Do a variation of pumpkin every year always turns out lovely and very clear But usually make 5 gallon from a large pumpkin and not tried simmering it either

1st yeahhh

How much of a difference do you think this makes? I've not tried it so can't comment but I've made a fair amount of wine over the years and generally just go straight to bottle from the original fermentation container once fermentation is complete and the wine is stabilised and fined which seems to work well and means you don't need so many containers. I know it's done by the commercial vineyards and they use it in a quite sophisticated way to manage the texture and oxygenation levels but in a small kitchen there's a lot to be said for keeping the number of steps and kit down to the minimum. Also why is it important to top up again, I'd have thought any oxygenation from the air at the top of the vessel wouldn't be anywhere near as significant as what's been added during racking (I just brewed 4 gallons of blackberry wine in a 5 gallon bin so couldn't really top that up for instance)?

Oh dear....I made a ton of mistakes with this brew. My most egregious was transferring to a Demi John before it was completely done fermenting - what a mess! The other was not keeping track of my liquids adequately. I don't think I took into account how much liquid is lost in steam while I cooked the beetroot. Therefore, when I moved to secondary fermentation, I didn't have nearly enough liquid to fill the container, as the cocoa takes up so much room. Just rewatched the video, and you recommend topping up with beetroot juice, totally missed this the first time around. As I was suffering from temporary insanity, I topped up with water. I'm not giving up, just expect it to be a highly disappointing first attempt due to muppet error. However, the smells coming off this recipe leads me to try again.

I made a gallon of tomato wine in 2019 and just found 5 bottles in the bottom of my store cupboard. It is clear like a white wine as its just made from the juice. Back then it was horrible, tasted like pizza 😆 I am scared to see how it has developed over 5 years

I've got an abundance of bulls heart tomatoes, what perfect timing 🍅

Why do you have to wait 5 days before adding the yeast. Normally you add yeast straight away. Won’t it go bad with no yeast

Well I just dehydrated a bunch of tomatoes because they were needing to be used up. Now I feel silly for not making this recipe instead. Next time. Cheers

You beard looks good this length !

Hi I was going to make elderberry wine but didn't get enough berries in time so, I'm going to add what I did get (9 0z) to a ginger wine mix and see what that turns out like!?! Love a bit of made up apothecary!!!

Drinking this wine now, lovely. I just used general wine yeast, as it was all I had.Thanks for the recipe, it's a keeper.

Omg, this really sounds fantastic!! Will give it a try as soon as one of my demijohns frees up because they're literally all full...some twenty 5L ones and four 5 gallon ones, lol! I've made 5L of dark cherry mead in mid June so that should be ready for bottling in a couple of weeks. Awesome recipe, man!

i've made a tomato wine last year using 50% heirloom tomatoes, 50% normal tomatoes, it's probably the best wine I've made so far, I can highly recommend tomato wines

Great idea for a wine recipe. Love mint wine and make gallons of it, so why not tomato and mint.

My friend, with glass sizes like that, I’d only be able to drink a single serving of 10%ABV 😂

Picked up some yeast yesterday; now to find all the other stuff that I’ve squirrelled away…

I’ve tried the frozen berries from the store and the results were drinkable but not special enough to make a repeat batch. That’s usually the threshold for quality. I’m at the point where I’m experimenting with more complex flavours in a few easy ways and the results are worth it. Something like: 3 litres apple juice, 1 litre pomegranate juice (with sweeteners), 700g sugar inverted with 10g citric acid, and then throw in the frozen berries. Freshly pressed cider apples are best for flavour and tannins, but any apple makes a great base liquid for a fruit wine. Just have to watch the acidity.

I don’t know what I’ve done wrong but my wine is very slow to ferment.

Made 5 gal of frozen mixed fruit over the weekend have used crossmyloof high alcohol yeast as I’m going to top up with a honey when I transfer to a carboy and again a little more honey at first racking. The after racking honey will really be for a little sweetness rather than to ferment out. Or at least that’s the experiment I’m going for. 🤞

That the whole can just gets dumped in is pretty awesome.

Love the recipe, thank you! Will definitely try this combination. I did try to make a hot mead when i got into this hobby, but first time i did know so little i dumped half a kilo of chilies into 8 litre brew. Yeast was so offended they didn't even start :D Though sometimes i wonder how it would taste, i do enjoy a hot brew even if it makes me snotty and crying. Though personally i prefer 1 to 3 honey to water ratio, usually makes it semi-sweet with ale yeast, and semi-dry with wine/mead yeast. With linden honey being my favorite, though probably not for the hot mead. The last one i made i think was 2 litres of linden honey, just below 6 litres of water and half a kilo of strawberries with a third of a teaspoon of lavender. Can't wait for it to age :)