7 Simple Winemaking Substitutes

[@DIYFermentation]

This channel does not offer individual winemaking advice. Amazon, BrewDemon & Canva affiliate product information. As an affiliate I earn from qualifying purchases. My current winemaking setup: BrewDemon Fermenter: www.avantlink.com/click.php?tt=pl&ti=2341&pw=314385&mi=12405&pt=3&pri=1929 Wine Yeast Sampler: amzn.to/3F8gNtf Hydrometer: amzn.to/3l2XbMS Airlocks: amzn.to/36bpGlg Wine Corks & Caps: amzn.to/3vgBA9w Wine Bottle Corker: amzn.to/3zO4fVa Stoppers: amzn.to/3673Tv1 Racking Cane: amzn.to/34YyP19 StarSan: amzn.to/356Tnot Straining Bags: amzn.to/2VKkW4y

[@DIYFermentation]

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[@LooNification]

Love learning subs and new ways of doing things, especially when it comes to cooking food and creating dishes. I came here to figure out how I could make a mainly citrus based Meade at home without having yeast... ...totally stayed for your voice. Very intoxicating to say the least lol and soaked up lots of info while at it. Thank you 😊

[@nocturnalfermentationtube6989]

You continue to make the best home winemaking content! Thank you so very much! I've definitely been using tea and lemons for my acid and tannin, thanks to your inspiration.

[@DIYFermentation]

Thank you for watching.

[@FernandoSuarez-js1wr]

Muchas gracias señor he aprendido mucho de sus conocimientos, ahora estoy fabricando un vino de Mora que estoy comerciizando y lo he mejorado, gracias a este canal, desde villa María caldas, Colombia 😊

[@newwavepressure6478]

Great video thanks cuz u never know when u run out of something

[@RobynSmithPhD]

I had no idea papaya peel contained pectic enzyme! That’s great to know! Thanks!

[@DIYFermentation]

Although I referenced on the topic on the Wine Maker website: winemakermag.com/article/1422-a-taste-of-the-tropics and a thread on the WinemakingMag site: winemakermag.com/article/1422-a-taste-of-the-tropics , I did not research the actual scientific studies (This channel tries to keep it simple).

[@pratikmore6735]

@@DIYFermentation can you make a wine fermentation using papaya peel as pectic enzyme replacement and compare it with pectinase ( market bought )? Thanks

[@carolynfogall546]

Thank you

[@DIYFermentation]

You're welcome

[@vishanrai2836]

Just wondering if we should use Ripe Papaya skin or unripe. Thanks

[@sandywein996]

can i make dry pectic enzyme from pomegranate skin?

[@eddavanleemputten9232]

Thank you for teaching me something I didn’’t know even though I’ve been a home brewer for years: I didn’t know about the papaya peel. I already use the seeds to tenderise meat. Now I can use the entire fruit. Those peels are going to find a safe little place in my freezer every time I buy one. Great video! Question: have you ever considered making a rose petal wine or mead? I’d be extremely interested in finding out what your take is on making one.

[@DIYFermentation]

If I had more members helping to support this channel, I would have more resources to try such things.

[@eddavanleemputten9232]

@@DIYFermentation - When my daughter’s medical expenses go down I’ll definitely start supporting

[@DIYFermentation]

I'm still paying back my student loans...

[@treich1234]

Regarding Yeast Nutrients: Won't the active yeast feed of yeast that have died during fermentation to obtain these nutrients?

[@moazamrind9319]

Hi sir, I 've a question on 28oct made banana win its like 10 litre of water 3.5 lb sugar .and 2kg banana. The fermentation started now. I think I should add 5 litres of water. Can I add it after 4th day of fermentation.

[@GreatNorthWeb]

A much appreciated video as I come into my 8th week and my first batch is clarifying.

[@DIYFermentation]

Thank you for watching.

[@mrsg9843]

Thank you! This information is handy for a beginner like me. 👍🏾

[@gammaraygaming3306]

Didn't know about the papaya, can you use dried if you can't get fresh? Will the papaya change the flavor of your wine?

[@DIYFermentation]

Don't know about dried. You're only using the peel, bot the fruit so there won't be any change in flavor.

[@colinbrown4008]

Great video Charles

[@DIYFermentation]

Thank you for watching.

[@dockofthebaycountrywines69]

Bravo Mr.Charles! Love the simplicity and your delivery sir! Video really express that DIY vibe, anyways great video and keep up the great work! Please tell Ms.NoNo thank you for me! Much love from Dock of the Bay Country Wines.😊

[@DIYFermentation]

Your message was passed along.

[@todormia]

Great video!

[@DIYFermentation]

Glad you enjoyed it

[@fraktal852]

This is great stuff, thank you so much for making this tutorial.

[@DIYFermentation]

Not sure sure about that papaya substitute, but everything else works.

[@fraktal852]

@@DIYFermentation I forgot to add the tannin substitute to my brew, is it possible to add the tea mixture it after fermentation is complete and how much would I need for 1 gallon white wine? Thank you again

[@DIYFermentation]

I've not tried that, therefore U have no answer for you.

[@fraktal852]

@@DIYFermentation cheers

[@deathspade187]

Does the peel add any flavor to the wine

[@DIYFermentation]

@DEATH SPADE Of all the substitutions, this one is one that I (now that I've tried it) I probably would not use. Time in bulk aging in the carboy seems to work better.

[@donaldcard6314]

Great video thanks

[@DIYFermentation]

Glad you enjoyed it

[@sidneymilligan9572]

great video, man

[@allrightallrightallright1919]

This is so helpful, thank you

[@DIYFermentation]

Thank you for watching.

[@talkingjoseph5582]

Do I need to pasteurise the papaya peels?

[@DIYFermentation]

This was the least cost effective of the methods that was discussed. The answer is yes, but you're better off just skipping thus method.

[@christinecudjoe6324]

I have learned a lot from you, thanks 😊🙏🏼

[@DIYFermentation]

Glad I could help.

[@kamalakrsna]

Hi .. just watched/learned from N.E.corner of: Rajastaan desert. This info is: good/ interesting - but still: to much 4 my needs. I need even simpler than this vid. - when taste dosnt matter @ all & "clarity" doesnt matter @ all. Just that it isnt poisonous & yu get a "buzz" 4: listening 2 music & contemplating the Universe. I am going 2 search thru whatevr other vid. yu conjured/posted ... c what else i could learn

[@DIYFermentation]

Thank you for watching.

[@rabindranathsaha2120]

Thank you Sir

[@kaneharper1952]

Hi, I really enjoy your youtube channel, thank for sharing your old school wine making method! I help my grandfather make wine back in the day when I was a little boy, I learned a lot for him! I have made wine of and on but I just got serious about about it after I retired! I have wine going now that have a question? It has stopped working and is good and clear but my hydrometer reading is high 1.080. And it taste very strong, no fruit taste and high in alcohol. When I first syphon to my gallon container it had about 3/4 full, do you think this what caused me the problem? I saw you video on degassing, do you think that help?

[@DIYFermentation]

Thank you for watching. As stated in the initial pinned comment at the top of the comment section, this channel does not offer personal, individualized wine making advice. Sorry.

[@kumaril05]

Very helpful ❤

[@ashleygomes2818]

How do i use the papaya skin ? Do i need to grind it and add to the must ? Do i add it before adding yeast ?

[@DIYFermentation]

Just chop it up and use it as you would use pectin power.

[@askimbalim11]

Is Pasteurisation with hot water changes the taste of wine?

[@DIYFermentation]

If done properly, and by not exceeding either the temperature, or time, then not really. It's still a good alternative to stabilizing your wine\mead without the use of sulfites.

[@jackfoo2]

crab apples are tannin rich and few ppl use crab apples but have the trees . i will be stripping my brothers tree this year and seeing what happens

[@DjAlok-qc2rh]

Great ❤❤

[@Krits_Su]

How do I use papaya peel?

[@DIYFermentation]

It goes in at the start of primary. In my experience using either pectin enzyme with high pectin fruit, or just waiting for it to clear during aging is a better way to go than using papaya.

[@Krits_Su]

Thank you.

[@needformead9540]

If you use Papaya, you should add a disclaimer on your label as there are many people who are allergic to papayas. I would also add you should also indicate if you use any potassium’s or sulfites as well. I bring this up as my girlfriend is deadly allergic to papayas.

[@DIYFermentation]

That sounds like very good advice. Will do.

[@jt6871]

Yes, if you’re allergic to papayas, don’t use papayas. Hopefully people that are allergic will understand

[@paulkelley7445]

USA sc

[@DIYFermentation]

Thank you for watching.

[@j3ffro738]

My wallet loves you.

[@DIYFermentation]

Thank you for watching.

[@vivianastridge2167]

There is in fact no substitute for wine yeast. Bread yeast ferments grape mash to an alcohol content of hardly measurable content. Rice bran ferments corn mash to about equal efficiency as does wine yeast but has absolutely no effect on grape mask. Personal experimentation with the intention of finding a real substitute for wine yeast resulted in the use of rice bran powder as yeast nutrient which decreased primary fermentation time to just about one third the normal time without nutrient. I would like confirmation as to the greatly decreased primary fermentation time using rice bran as nutrient.

[@DIYFermentation]

@Vivian Astridge Are you serious! Channels like mine use bread yeast as a substitute for wine yeast to make wines all the time. I even did a head-to-head fermentation demostration between wine yeast vs bread yeast with nearly equal results: kzbin.info/www/bejne/jKWYlJ9trs-hd6M

[@enjangulove]

You can also make wine yeast from other wine yeast. Or you can make it from fresh grape or apple juice.

[@MrEmiosk]

... how do you think wine yeast is made? By selective breeding of yeast until it results in hardier yeast that survives to a certain alcohol content. Bread yeast is more powerful than any wild yeasts you can scrounge up. The thing here is that you do not understand the underlying science, not taking account of ambient temperature, the main sugar ingredient and the contents of your starter (which contains nutrients additives to net you a good start to the fermentation), bread yeast needs more help by adding stuff to it or by preparing the mash to contain them. Your alternatives does come with its natural habitat. Plus it is about of clean you are too. Improper handling causes competition for your yeast, something bread yeast is much more susceptible off compared to commercial wine/beer starters which are made specially to conquer the mash. I suspect the problem is knowledge and the skill that comes with understanding.