Why ur videos so calming

Just the video I have been looking for , thank you 4 the great presentation mate nice work !

Delightful video. Elderflower wine is one of our favorites, and you have inspired me to make an elderflower mead. My one suggestion is that since yeast really don't care about the acidity when they are fermenting, although too low a pH (below about 3.0) is a problem for yeast, in my opinion, a better way of dealing with the acidity which you will taste (and that is not about the strength of the acids (pH) but about the amount of acids 9known as TA or titratable acidity), you may want to add any lemon or orange juice just before you bottle, and add such acids as you taste the wine. You then have much more control over the volume of acids per liter (g/L) than you do by simply adding a random quantity to your must. You used 3 lbs of honey, so this would be a mead with about a potential ABV of approximately 14% (very roughly .108 * 131) if all the honey was fully fermented. My plan is to make a "session" mead - one at around 5-6 % ABV (or using only about 1.5 lbs of honey), so more like a beer. I am planning on making this batch sparkling, so I intend to add the equivalent to about 1/2 teaspoon of table sugar to each 12 oz bottle.

1:02 Yeah, i was drunk young ! 😂

레몬와인 만들기 영상 공유 해주셔서 감사드립니다. 저도 레십기대로 한번 만들어 볼께요. 저는 한국 친구 입니다.

Is it possible to make wine from fire cider

What is formula of to making the tomato's wine?

What is the formulas of tomato's wine?

can the bread yeast be substituted with fermaid-o? Does this not need any Tannins?

just found your channel, thank you for the video. Wouldn't you need some tea to add some tannins?

Great video and so helpful. Can I use cheesecloth in place of the top for the air to escape?

Nice video Charles, im doing an apricot wine this weekend, got some great ideas off you

I just added yeast to my beetroot wine mash today. It wouldn't have been my first choice, but I had more than i needed from the garden, and I didn't want to waste them. I think I might use it as a mulling wine next christmas... Even if it isn't good, I'm sure it'll taste fine with brandy, orange juice and spices in it.

Looks like a really nice recipe. I like a good ginger brew with a bit of a bite. Only thing I'd probably change is adding in the honey after taking out the bag of solids so as to not take some of the honey out with them. Maybe I'm just getting old, but it's surprising how expensive things like honey are getting. Cheers and happy holidays.

I was a very bad boy when I was younger I made wine in jail with Brad and all the fruit we could get I was there 6 months that she looked nasty but they drank it and got drunk out of what was it shampoo bottles probably tastes a little like shampoo LOL and I'm not joking

In the end of the world coming soon I will barter with wine and weed and you're going to pay me if you don't know how to grow or make it pause I can do everything in the Country Boy Can Survive song skin and animal and eat that f***** better keep your cats and dogs locked up I might be eating them if I get really hungry cuz they cut me off any kind of help and I'm not from Mexico but they do eat dogs in Mexico if you were starving would you eat a f****** dog I would but I used to be a farmer we ate pheasant guinea hens goats we even at Fred the pig well if you're not a farmer you probably think it's sick actually it was we were eating dinner and I said this is pretty good and my stepfather stepfather goes this is Fred we weren't supposed to eat it it was supposed to make me sick but I'm a farmer it did not do anything wonder if you can something like that for vegetables

Charles you are doing first rate. Could I humbly suggest that we all turn the jug at an 45 degree angle top down and somewhat shift and shake until white crystals dissolve. Thank you.

Very well done! Will use this template myself.

100-110f sou ds like a winner for arizona mead

Is there a certain apple juice you use?

I've done this, it was easy and simple(though my mead didnt cool quickly so it stayed above 62C for a long time, so next time I wont go to such a high temperature as you) But I didnt get the same effect in the sediment, mine got cloudy an nothing fell to the bottom so quickly, how did you achieve this?

I activate the yeast in a small amount of warm water with a little sugar before adding to mix. Better results

Sharp man!

Great tutorial! Personally I don't have a food thermometer so I do the same thing but in an oven and stay at 140° F (60° C) and hold for 22 minutes. Apart from that and this video, you can also go to 150° F (65-66° C) and hold for less (I think most people recommended about 5 minutes, but don't quote me on that)

You can work with hops in more ways too (add later, add some without boiling, etc) - important for lagers, since lagers are all about hops

Pasteurization loses body, that's certainly true for raw juices. I doubt it is not true for alcohol as well.

Manufacturers usually use 600 degrees centigrate (short exposure) bofore shipping these chips here in the EU.

Personally I boil the chips. It brings out some flavor. I don't want to use campden or sulphites of any kind. I use the water I boil them in too.

You have the most straight forward presentation on KZbin, are you a teacher irl?

Finally!! I've found someone that takes the time to really explain each step and doesn't need 100 different special items to make something. I'm looking forward to trying many of your recipes and techniques. Thank you. 😊

Hello Charles, do you add sugar to ferment your fruit wines in the beginning?

Glad for this! I was considering making wine out of POM juice, but I now know that the pure juice without the seeds makes fairly tart wine, even after a lengthy ageing. Guess I'll try something else out, thanks for the video!

I have made date wine from 2 different dates, dark colored and lighter colored, both from two different arab countries. The dark one produced wine that tastes very acid and a bit bitter. The lighter one produced wine that tastes better, acidity was about right and not bitter. Frankly, I don't know if the different dates produce the different tastes or my way of making wines were wrong.

Just want to say you are fantastic! Your channel is nothing short of perfect, I'm sure I speak for us all when I say how bummed we'll be when you leave the platform

You just showed me how to pasteurize mead using things I already had in my kitchen. Subscribed.

Thanks

I just made this with pineapple... hope it comes out good... thank you for all your videos!

What is the weight of those bottoles

Oh no.. your like my wise uncle i can always go to for recipes. Thank you for all your work!

Great video as always Charles! Do you ever take a final gravity reading at bottling so we can know where the backsweetening sugar level is at? Thank you sir.

not only was this bare bones real video , which was great . but this dudes voice was great i could listen to him and it calms me . keep brewing buddy.!

But why to add sugar now? What is the point?

In 1993, when I became a vintner, straining bags were not a thing. I used a leg from a pair of new ladies pantyhose, sanitized of course. Also no general public Internet yet available. My how the home winemaking hobby has progressed.

Great presentation! Thank you

Make it

If you keep your mash between 157°f and 170°f the enzymes in the peals can turn a banana into 30% sugar from the starch conversion.

Back sweetening will bring back much of the flavor and help mask the higher alcohol bite.

What temp should i keep the wine at ?

Is tap water okay for making wine? Or is water quality of water affects the taste of your wine?

this video was so helpful thank you so much. I've been searching youtube for bottling info and had a hard time. how can i i bottle without the cork and use a cap instead? i hope you see this. thank you in advance.