Sweet Red Wine Finale.... It's Done!

[@alexparrish662]

Produced my first grape juice wine batch, using your recipe and instructions, and bottled it today. With a final SpGR of 1.022 and a ABV of 13%, it turned out really good. My wife, who does not like wine, tasted it and said "You just made a wine I like." SUCCESS!! Thank you so much!!

[@lewisburdette6047]

My parents do this. I have been meaning to give it a spin, but haven’t gotten around to it yet. I am blind, so the hydrometer readings have been nonexistent. I did just find and order a hydrometer/thermometer that sits in the fermenter and connects to my phone via bluetooth, so we’ll see how that goes. Thanks for all of your fun videos. Cheers

[@TheNutCollector]

I tasted the batch of red wine I made from this recipe last night for the first time and It was delicious!!! Seriously, it tastes like spiked grape juice. I'm already starting another batch because schools have closed here in Mass and I predict mommy's gonna have wine o'clock frequently during the next few weeks. Thanks guys!!!

[@MassSolarClosers]

More than a few weeks lol I'm in ma too

[@DonyaLane]

"Wine o'clock!" That's brilliant! I'll be using that expression.

[@henryshooch7554]

You could name this “Mummy’s little helper” as it will help you to get through the holidays 😂

[@francesbenson9592]

Mine came out at 16% and tasted just like Manischewitz! Love this recipe! Especially since you can drink it after just a few weeks! Also I did not degass, no issue with that. Getting about 4 bottles of wine for about $5, the price of the juice, is awesome! Thank you!

[@CitySteadingBrews]

That's my thinking exactly.

[@Trytocookthis]

I have a young family member who'll be turning 18. He's interested in wines. We've had some fun on your videos. Thank you!

[@markbarnes6626]

Tested the wine I made and it was 14.9 Abv. My wife and I had some for New Years and she said WOW is that strong! We both like it so my first wine was a winner. Thanks to you guys. Also the spices added a subtle addition that we liked.

[@jerryrogers9129]

I start making some wine this way. Learned a lesson. I make my own colloidal silver water at home. You don't want it to get near your wine batch. It killed my yeast. It was stored in the same cabinet. The 2 in the closet away from my silver water are fermenting great. Enjoy your videos.

[@Dalianilla]

awwwwww, I just noticed that Brian said "She's so cute" about Derica in the begining. Adorable! And she is cute!

[@CitySteadingBrews]

I say it a lot, just off camera.

[@redit5332]

Lovely recipe. I added raisins for a little nuance to the brew. I can't wait until I can clarify, rack, bottle and taste it in 3 weeks time. I used cranberry-grape and concord grape for my juices.

[@jeanroeder5534]

Been making my own homemade wine this way for several years and with 100% grape juice and bread yeast. Hint: I never bought an airlock, I use a balloon with a pin hole in the top, that works as an airlock and allows off-gassing to happen while fermenting. I rack twice and store the finished bottles in the refrigerator. Two bottles of Addis grape juice = approximately $1.00 per bottle of fresh wine 🍷. I prefer fresh wines rather than aged wines and I don’t have to be concerned about tannins that are sometimes added to commercial wines. Enjoy that glass of inexpensive red wine. 🍷

[@robertchavez2864]

Never brewed anything in my life so I'm new to this after 2 weeks is there a way to Halt the fermenting process

[@niravemech]

refer to their pasteurisation video to halt fermentation

[@Yabbadabbadoe]

@@robertchavez2864 yes put your bottles in a 145° f pot of water for 30-45 minutes

[@CitySteadingBrews]

More to it than that. kzbin.info/www/bejne/sIilhmZ7fpJ4fNE. But the real question is why are you trying to stop fermentation?

[@royfamilyhomestead3196]

Just finished ours tonight. 2 gallons of Cran-Grape wine very refreshing.

[@leestilblsd2860]

You guys are funny and awesome. I don't drink wine, but love the show, and have learnt something I will surprise my friends and family with some day soon. Am watching from South Africa

[@jamesstockbridge4983]

I watched this video last night after watching the one before it. Less than an hour later, and less than $15.00 at the local grocery and I'm taking my hydrometer reading. 1.111. I am hoping this turns out as good as yours did. I have been talking to my friends about making mead and they just smile and nod. When I told them I started a wine made from ingredients that you can easily get from the local grocery store for cheap, they started taking notes. I sent them to your website. Thanks for everyone you two do! You guys are great!

[@jamesstockbridge4983]

PS. I actually added the tannin tea I saw in your previous videos as well. Used a 1oz box of organic raisins, 1 whole orange peel (the other half would have gone to waste), and one bag of organic black tea steeped in a small amount of spring water. Just wanted to note that. I am eager to see how it comes out.

[@babney0107]

I started out only interested in these wine videos, and now I'm obsessed with nearly everything yall do! LOVE the simplicity and lack of "chemicals" in everything yall are doing!

[@redpanda1126]

Thank you guys... I so much need this in these quarantine M gonna try some of those

[@michaelkithcart8481]

First off, you guys are awesome. Ok, I made your cheap sweet red wine in the container just to see if I liked it. Accidentally bought bread machine yeast and have since corrected that but any who... So I racked it and bottled it and it came out to around 11%. Final gravity was about 0.997. I've started drinking it today and it tasted a little like sulfur. After watching this video I think I should have de-gassed it. So I just stirred the bejesus out my glass and honestly it seems like that may have helped. Next step is making a real batch in a carboy. I'm trying to master this recipe as a treat for the wife. Thanks for everything you guys do.

[@thebeardedstorie1394]

Just Subscribed, I enjoy watching you two on wine making. I’ve got 4 gallons going right now of Apple, Grape, & White Grape. Thank you all for the videos!

[@mikeappleget482]

Getting ready to make this today! Already made your simple cider recipe and it blew my mind how good it was (I did add a Jalapeño pepper hoping to provide nutrients so it wasn’t “exactly” the same). A cider batch with a pound of honey in a gallon is brewing right now! I’m hoping it turns out awesome too! Thanks for your videos. They’ve seriously changed my life, I’m being serious. Keep up the good work, guys! 🙂

[@Vivademort]

This video has the rarely seen Derica ramble. Well done Derica! Thanks you two, have a great Thanksgiving.

[@CitySteadingBrews]

LOL, good one.

[@truth__sayer1018]

Thanks for degas technique.

[@Just_The_Average_Dude]

I took a bottle to a birthday party a week or so ago. One lady asked me, "how much for a bottle?" My sister in law also got another bottle from me just a few days ago so I can say it was a hit. However, I did not de-gas enough. It was still carbonated a little too much. So far my favorite recipe.

[@wmluna381]

Brian's warnings about drinking lees were right on the money. I am trying this all out in the very basic of ways before making an investment on extra equipment. I racked my 1st wine brew in simple pour form after (it seemed like) the yeast action died down. Instead of serving myself a taste test pour at the very beginning before filling the new container, I used the stuff more towards the bottom of the container. I ended up with what I thought to be enough excess for it to be safe since my new container was a 32 oz. repurposed maple syrup bottle. I served myself maybe 3/4 of a small glass with decent extra still remaining in the original bottle, which I dumped. I got 'heady' faster than usual from the test pour. Then, holy cow, within the hour I felt this crazy feeling of super uncomfortable bloat and acid throat reflux that was accompanied by hot flashes. I took Tums to see if that would help. Nope. A few minutes after that, and now thinking I was possibly going to die, I was in the bathroom puking my guts up and experiencing *other things *. XD After all that expelling and letting my body do what it had to do, I felt much better albeit for a small residual headache. I had put the racked bottle in the fridge to cold crash for a couple of days and, in the name of science, still decided to test it out. Half a glass. Another half. Then another half confirmed it wasn't a bad, poisoned batch. All is still well days later and the lesson was learned. Just thought I'd share my experience as a warning to others. Will be purchasing an auto-siphon stat for racking the next brews that I have going now and will definitely NOT be taste-testing from any disturbed bottom layer liquid ever again.

[@CitySteadingBrews]

Yeah, sorry you had that experience, but we don't make this stuff up.

[@scottaustin5290]

Going to be brave and get started you don’t talk to much for me very informative and helpful thx

[@connissia]

Can't wait for my brewing equipment to arrive so I can start brewing. This is definitely on the gonna brew first list. Love me some sweet wine. 😊👍💓🍷

[@CitySteadingBrews]

Good one to start with actually. Really easy, and very hard to make wrong.

[@mauricemoussa9480]

Hello there, I hope you don't mind if I ask for a little tip, no craft secrets, just a name or a terminology. I brew my own wine, I've been doing that for 8 year. What I do is: - Farm bought sweet red grapes, I'm not sure of the grape species, as in my country even most farmers are ignorant of the species. - The grapes are de-stemmed. - Using a power blender, the grapes are juiced up, each pitcher of grapes gets a cup of unrefined sugar, which works up to 1 pound of sugar for every 5 pounds of grapes. - Just grapes and sugar, nothing else. - I pour the whole mixture (no filtering or anything, juice, grapes, debris, everything) into a large air tight barrel, leaving almost one third of the barrel empty. - After 6 weeks (42 days), I open the barrel, the squished grapes usually form a thick layer floating on top, I scoop it out, filter the product through three stages: - Cheese cloth for large pieces of grapes. - Unbleached/Non-Whitened cotton for fine particles. - Cheese cloth padded with cotton, through a funnel, into the bottles. - Not to be drank before another 4 weeks. ------------------------------------------------------------------------------------------- - This turns out to be sweet, but that's how I like it. - It's not exactly fancy, but it gives me the pleasure and the warmth during the winter nights. ------------------------------------------------------------------------------------------- My TWO questions are: A) What do I call this (wine - port - any other name) ? B) Is there any tips/modifications you would propose? ------------------------------------------------------------------------------------------- I know I took a lot of your time, and sorry for any inconvenience I might have caused. Thanks.

[@dananelson1743]

Back in seventies people started brewing their own beer. They were tired of the commercial beers. This is something I could do. Thanks.

[@Wolvyrine]

I just made one of the bottles worth, and I made it IN the bottle the juice came in. It was a hit! it's all but gone! Awesome recipe you guys!

[@CitySteadingBrews]

Yep, I do that all the time. :)

[@Mezox13]

It's finally here!! Also I promise to watch any and all ads so that you can be paid by KZbin and we can continue seeing you in action

[@CitySteadingBrews]

Thanks man! We appreciate it!

[@danielwhitfield6911]

First time commenting: I read a study a brewery did and they actually recommended bread yeast for flavor. They found the wine or brewing yeast took the flavor out. I've made a few beverages with the bread yeast and have always enjoyed it. Like your videos you guys make such a good pair. Thank you.

[@CitySteadingBrews]

Nice, can you link that study for me?

[@danielwhitfield6911]

@@CitySteadingBrews I just spent 15 minutes looking. I read this study done by a small brewery where he used bakers yeast, turbo yeast, brewers yeast, and wine or champagne yeast. The bakers yeast yields the least alcohol content but the guy remarked that it did retain the flavor more so than the others. Unfortunately, I can't find the article so you'll just have to take my word for it. Lol. Thank you for the response. I wish I could find it. If I do come across it I will send the link to you.

[@karenpatterson4282]

Yep gonna try this...love you two and your video..

[@Bunkers-Boys]

i was going to rack and degas several brews last night. half way through degassing I ended up with a arm cramp, so one brew for the day

[@leifd731]

Possibly a dumb question but is "degassing" simply stirring the wine after the 1st racking?

[@stefanc6883]

@@leifd731 From what I can tell, yes. It releases the CO2 and sulfide gases that are trapped in the liquid.

[@jeremythibodeaux3150]

I've tried this with concord grape juice several times and it's just too funky for me. With apple juice, the results are consistently better for me.

[@shitul007]

I love u both. I'm trying to make it. Once i will get my airlock, and hydrometer, i will make it,and share my experience.

[@jackking4574]

Ha ha. Brian I loved watching you take Derica's glass. was. The look on her face was priceless. Being married 45 years, I did find that very funny. The wine looks awesome, I was going to let mine age but,you convenced me to not do that. I also was going to let mine ferment longer, not going to do that either. Thank you for a very informative and fun video. Jack.

[@CitySteadingBrews]

You let it ferment until it's done... Ours was finished. It's intended to end sweet, but we didn't cut fermentation early :)

[@douglasparsons6210]

You two are funny and full of good information thank you God bless and keep it coming

[@duanejones1796]

Enjoyed this video series and purchase some of the same stuff today from Amazon. Once it arrives I will try to duplicate your recipe using the bread yeast. I have a couple small batches going right now using wine yeast but I'm looking forward to trying the bread yeast

[@ThebelgiumgamerFTW]

Even tho I prefer sweet wines,I highly prefer dry mead over sweeter meads, like the Wikinger met one and Viking Blod mjød (which are way to sweet to my liking) that is way I let it age for around 10 months to a year, which improves the taste so much

[@churchmouse2540]

If you stir around in circles like that to degas, you just directionalise the fluid without cavitation. cavitation is necessary to separate the co2 from the wine molecule. Just happens a lot faster. Great post.

[@chrisblake1918]

Okay, I'm trying this one soon.

[@amirtakk]

Thank you for your video.my native language is not english and my listenning is not so good , but i could enjoy all your speakings and tips.

[@elizabethk8066]

After racking use a water filter pitcher it gets rid of the sediment layer and clears the wine further

[@heyporcupine]

Excellent video like always. 5 gallon batch brewing right now and ready to rack in another week. Thanks again

[@CitySteadingBrews]

Anytime Dino!

[@heyporcupine]

Happy Thanksgiving to you both.

[@fiend116]

Have you tried cold crashing bread yeast brews to see if it will help with the suspended yeast? I plan on doing that for my strawberry hydromel soon and hopefully I can get a nice clear end product.

[@CitySteadingBrews]

Yup. It helps a little. You can get them to clear, that's not the issue, it's the yeast cake doesn't get very solid, so you get whisps and tendrils coming off if you move it at all.

[@stillnotflyin]

Ok, I love your videos as you explain what is what without the bull …. but in my brewing saga I too have learnt something as I have recently made 25ltrs of mead using 16 jars of honey in a 25 ltr plastic brewing vessel, take the bubbler off before you open the tap or bad things happen, in the 25ltrs I divided them up into 5x 5ltr demijohns and made 2x red fruit wine 1x ginger and lemon wine a gluewein flavor and a traditional mead all off the same batch, happy days, will let you know what they taste like, keep up the great work BriDericka shame you live so far away.. oh oh oh and all at 12.69% maybe more as one or two still fermenting

[@brianrenko9848]

Love you both. This was very informative, as usual.

[@Kevhunts]

Lol Brian try 75⁰ on Christmas day and high 60's low 70's in January Oklahoma

[@winesoup6907]

A game changer for me is oak chips....experimenting with french oak...american oak..heavy toasted..medium toasted..just adding maybe 1/4-1/2 cup of mixed chips to about 3 quart (approx 3 liter) jug as it ages...man it's just like 'real' wine!

[@CitySteadingBrews]

Umm... it is real wine. Actually, less chemicals so it’s more like wine than commercial wine, lol.

[@winesoup6907]

@@CitySteadingBrews lol i meant the wines people normally go buy at the store!

[@gokartdream4360]

Love it, tks so.much

[@Afezzuo]

Could you cold crash the sweet red after first racking to get lees to settle faster.

[@snailman7989]

I didn't leave enough headspace in my second batch of this and the foam rose up through the airlock and made the airlock red and sticky, and some of the foam even came out the top, luckily not enough to do anything but make the plug sticky. i did have to clean out the airlock and refill it with water though. don't overfill your carboys, kids

[@CitySteadingBrews]

Yep, this red wine ruined a pair of shoes. Well, this recipe, not this batch.

[@leifd731]

So glad I found you guys, I'm really learning a lot.👍👍🍷

[@catherinereardon9427]

I love you reaction to tasting the wine! I want to start doing this.

[@Privatepllls]

Easy ways... Go 4 IT .

[@justinestell2333]

I am making this recipe although I did not check the og. It has been fermenting for 18 days or so. Started on may 20 2020. And it has pretty much has slowed down to no bubbling other that a few tiny bubbles like it does when it ferments. Should I rack it to secondary? Also I made your banana wine on the same day and it is still going good.

[@CitySteadingBrews]

You can. It's best to check the gravity first though. Even knowing the FG now can tell you if it's done or stalled.

[@shannoncraig509]

Advice for less lees in your wine. The extra racking will help but waiting a bit longer between rackings will give your wine more time to let lees drop out of it. If you really, really want a wine without lees in the bottle, you might want to check out a wine pump with a microfiltration system. I never bought one myself because I am not that concerned with a little lees left. I also bulk age my meads, etc. for about a year before bottling.

[@Shaggzilla]

Love y'all's show,,keep them coming From Shaggy and Melissa!!

[@Shaggzilla]

Y'all have inspired us to do our own thing.. Looking forward to yalls next video..Have a great evening,,and stay safe!!

[@robertbarbour7017]

Love the T shirt Brian

[@patriciavyce1993]

Hi ! Enjoyed your video today.I’ve been interested in home brewing since just before Christmas. And,really wondered if there were kits that have everything needed,for home brewing. You two got me all worked up ! I can’t wait to start.🍷🍷👍🥰🍷CHEERS !

[@natureforall7870]

You guys are great, i hope i can brew my own wine soon.little worried though to start 🤔

[@CitySteadingBrews]

What are you worried about?

[@natureforall7870]

@@CitySteadingBrews I am worried if i fail to make it right, and if it gets contaminated.

[@CitySteadingBrews]

Just follow our simple red wine video and you will be fine. It is very hard to contaminate a brew.

[@apenutz987]

Yeast was not discovered for brewing unti 1857. Hydrometers were invented around 1790. If they don't want to use hydrometers they should only be doing wild fermentations. Lol

[@CitySteadingBrews]

Love this!

[@anthonyjohn3976]

Looking forward to good tasting wines

[@CitySteadingBrews]

Hope you enjoy

[@geoffmallett]

Nice video, thx.

[@manga0909]

sweet red wiiiine, goes to my head.

[@thomasluczak2868]

love that song

[@mcdermott817]

Just finished a batch and my wife absolutely loved it. She doesn't like dry wines she's more into desert wines like Mascoto. Also have you guys ever made Rice Wine and if you have can you do a video of that. I'm trying to do Rice Wine and most of the videos on KZbin are not very informative.

[@CitySteadingBrews]

I made a massacre of a rice wine once, and ended up turning it in to vinegar on purpose, it was that bad. I might try again though!

[@IfckedBrian]

@@CitySteadingBrews please do! I looooooove sake.

[@garyhowery1981]

City Steading I too love sake or Nigori sake

[@nathanmurtha3516]

You 2 remind me of pbs kid lol its entertaining and educational I enjoy your vids keep up the good work.

[@jamesasbury2850]

I need to try this!

[@lancetower3321]

First time commentor. Been watching for a while. Just subscribed too....I used this recipe and loved the taste right out of fermentation. Put it straight to bottle and refrigeration. 24 hours later I have almost no carbonation to speak of. Thanks so much. Keep making all this content. I will probably try a mead next.

[@CitySteadingBrews]

Woohoo! You might be interested in our group on FB too: facebook.com/groups/citysteading/

[@taaronson1]

i like to use a vacuum to degas it works well IMO.

[@CitySteadingBrews]

Yep, it does work great. I keep it simple since not all my viewers have access to such things :)

[@thesledshop1917]

i also make wine with welshes and it is my favorite

[@ItsSweetLew]

Hey Brian and Derica! I was wondering if you have found a commercial white grape juice that doesn’t have metabisulfite in it. All the store juices I have found (I have looked at 8-9 different stores like sams, wegmans, aldi, etc.) have it in there, I’m guessing, to keep the color looking appetizing. I’d love to make a sweet white because at this point I have made gallons upon gallons of this red. I don’t have a problem finding concord, Apple, pineapple, and cherry juices without it, so it seems to be a fair-colored juice thing. Thanks for all the great videos!

[@CitySteadingBrews]

They do add the preservatives to keep the color, so.... nope, we have not. That said, we tried Aldi's white grape and didn't like it nearly as much as the red!

[@dswem79]

"Naughty Bung" 🤣🤣🤣🤣 that Derica cracks me up.

[@_kooob9214]

While watching this video, I saw Brian steal Derica's glass.. and started laughing. My wife asked why, so I showed her the re-run and she said "I can see you doing that, and that's exactly how I'd react"... so I explained "That's why I was laughing so hard". Thanks for that! By the way... holding my breath waiting for the next installment of the Ginger Beer!

[@CitySteadingBrews]

The funny part is she actually handed it to me.

[@noahlang7799]

Just to clarify because I made this a few weeks ago and it’s still fermenting, you rack like in this video and degas, now it’s in “conditioning”, then you wait and rack again, and degas, and then bottle correct? Just looking to make exactly like you guys so I get great results! :)

[@CitySteadingBrews]

We do!

[@Tomwatt193]

Wow this is probably one of my favorite videos as I’ve just sat down to drink a glass of my own sweet red wine! 😁interestingly enough however I did use champagne yeast ( And I started it before I bought a hydrometer bad I know!) and surprisingly it came out to 1.022 With 3 cups of sugar to 1 gallon of Concord grape juice and ec-118 yeast However I am puzzled as to how it came out to that SG as with the yeast I used used it should’ve run dry... It doesn’t taste like it’s 18% alcohol so I doubt that’s the case. whatever the reason I’m going to call this one the miracle brew as I can only describe it as perfect for not knowing any starting information 😂

[@CitySteadingBrews]

With 3 cups of sugar it definitely didn't get to 18%.

[@thomasgargano8813]

You guys are so good!!!! Iam using your recipe to make my first ever grape wine, thanks you so much.👏👏👏👏👏🍺🍺🍺🍺🍺🍺

[@minahenry7640]

Hi Brian, I made it with little sugar. It is dry which is OK, bu little bit acidulous or sour, not vinigar taste. Is it corrupted! Can I fix the taste! And, for how long do you rack it.

[@CitySteadingBrews]

It's just dry. We don't really rack this one.

[@jonburns775]

I love your videos! I am not a fan of sweet wines. I guess you could say I like “real wine”. I made this recipe (1 gallon) but used red star wine yeast (and only 10 ounces of sugar by weight). I want it to go dry and I don’t want uber high alcohol (hence the sugar amount). I hope I didn’t screw it up! 😅

[@CitySteadingBrews]

Fermented grape = real wine, lol.

[@LevidelValle]

Your videos have a good vintage to them.

[@CitySteadingBrews]

Why thank you!

[@piman230]

Happy Thanksgiving guys. God Bless

[@CitySteadingBrews]

Same to you and yours!

[@lyn1896]

Could I just use a kitchen machine with paddle or kneading attachment or maybe just a blender? It will not be able to switch stirring direction, if that is super important, but seems much easier.

[@CitySteadingBrews]

My introduce too much air.

[@lyn1896]

@@CitySteadingBrews Okay, thanks :) Even if I use the lowest setting on the Kenwood machine? It's quite slow, but I don't know how to see if it introduce too much air or not. No matter what, I am looking forward to trying the brew!

[@gavinconaghan6501]

Hey guys, when you say it's still kinda funky, is it funky like natural wines, the farm yard smelly sock kinda thing?

[@CitySteadingBrews]

More like a natural wine.

[@SailingTherapy]

Being that it is a wine that is meant to drink young. would you have good results fermenting this wine in a plastic 5 gallon water jug for larger batches?

[@CitySteadingBrews]

You could try it, but as alcohol is a solvent we try to avoid plastics. That being said, there are plenty of plastic fermentation buckets, so your idea should work.

[@giraffesushi8112]

can you make a lemonade like this or add lemon juice to the wine in the glass

[@anxne2012]

After four weeks of waiting, I finally was able to try your cheap wine recipe w juice. I also tried another recipe, yours came out a lot better... Less yeasty (is that a word?) and smoother. After racking and degassing once, how long would you suggest waiting to get a dryer wine? Thank you so much for your vids!!! Love you guys! 😊🍷

[@CitySteadingBrews]

You ise less sugar for dryer wine. Aging doesn’t affect sweetness levels.

[@anxne2012]

@@CitySteadingBrews thank you!!! Will do!

[@pamelaolivetree]

Love your vid's! Subscribed! And got a question. For anyone who sees this! :-) For my first time, I made the mistake of shaking my jug up (as the previous video showed) AFTER putting in the yeast. Reading was 1.100 before attaching airlock. Then I had an over-active ferment, bubbling out the airlock and pushing the bung out! So I attached a blow-out tube. How long should I keep this on, and return the airlock to the jug? It's still throwing out CO2 like crazy!

[@corbinbrooks7532]

Could you not cover the start of the syphon with cheese cloth or some other kind of filter to prevent the need for a second rack? Or would it get clogged in the process?

[@CitySteadingBrews]

You can, it will keep some bigger chunks out, but the lees will still go right through.

[@shilotem]

Excellent videos y'all. Thanks for the info. :)

[@kennethsrib]

Did you find that your white grape wine tasted a bit different? We just racked and degassed a gallon and it was more gassy than the red and has more of a bite to it. ABV is 10.5

[@CitySteadingBrews]

White grape didn't taste so good to us.

[@Helliconia54]

so,is this like a flat Lambrusco? if so, how can i put a slight fizz to it?

[@CitySteadingBrews]

At this point you'd need to use a higher tolerance yeast to carbonate. But, if you left out some sugar you can still carbonate this.

[@eeyore_chick6059]

Have you ever tried using the wine bags? What are your thoughts on them?

[@CitySteadingBrews]

Wine bags?

[@evertkleynhans2617]

@CS Meade - Brian, quick noob question (ok, actually two - in one). Background - I made a wine like this one but cos I'm not in the USA, I did not use the same yeast. OG was 1,114, FG is 1,050 and has not changed, hence I assume it's finished AND VERY SWEET!!!!. Now the first question, can I add more yeast and start a new ferment? Second one, can I use a different yeast when doing this(like in question 1)?

[@CitySteadingBrews]

You can add a different yeast, yes. I'm guessing you either stalled or hit the yeast tolerance.

[@evertkleynhans2617]

@@CitySteadingBrews Thanks buddy, yes I think I hit the yeast tolerance and there might have been preservatives in the initial fruit juice which would reduce yeast effectiveness as well. LOL, follow-up question; would the previous fermentation have killed off the effects of any preservatives?

[@CitySteadingBrews]

Nope, that’s not how it works.

[@evertkleynhans2617]

@@CitySteadingBrews bohooo, lol, thanks for your effort. Keep up the great work

[@KaribeCuebas]

Hi guys! I started a grape juice wine about nine days ago but I used wine yeast but after watching this I went on and bought Fleissmans Bread Yeast to try your method.😜. Mine is still bubbling quite a bit after 9 days so I guess I will wait several more days. I actually like somewhat dry wine. I’m not a fan of anything sweet even candies. I love your videos because they’re very informative and I get great ideas. Have you guys done any wines with fresh fruit? I did several weeks ago before I knew anything and before I saw your channel. I made a fresh mango wine with wine yeast but I have no idea what the alcohol level was as I had no hydrometer. I did not leave enough headspace and the mango went all in the airlock(it was a mess).😂🤣. But after cleanup and reset (removed enough to allow headspace) the wine was delicious to me. I could taste the mango but without the sweetness which I loved and I well… became a drunken fool.😜🤣😂

[@CitySteadingBrews]

We have done many fruit wines and meads…

[@jeffberridge176]

Bought a bucket of Cabernet Franc juice yesterday, and to my surprise, I got smacked right in the face when I opened it today. I guess I didn’t keep it quite cool enough. Had a gravity of 1.012, so I can only assume it began fermenting QUICKLY on its own. I was initially kinda pissed off but after doing a little reading, I’m really excited to find out what I might get from a wild fermentation. 😅

[@CitySteadingBrews]

Nothing wrong with wild fermentation when it works!

[@scotthanna941]

no way, you two live in florida, i just started watching your channel and so far i like it but then you mentioned you also live here in florida, i didnt here you say were in florida but i live in gainesville and i know allot of people in this town love making wines and brews, way to many students here but its ok most are very nice kids. i been wanting to try this wine making with the grape juice and see what happens so here i am watching you two to learn the the process and such, thank you for the great info and the way you have fun with it, love your channel now

[@CitySteadingBrews]

You seriously have to try this wine. No BS, it's amazing.

[@chrisstewart8832]

Enjoyed the videos. You remind me alot of Alton Brown.

[@CitySteadingBrews]

I will take that as a compliment!

[@Nastymann35]

silly question . if my sweet red wine is in first fermentation for 2 weeks and it is still fermenting. do i still wait oonger or do i rack it and then measure and wait?

[@juliepurvis1438]

Can you add tea after you rack?

[@davidbrumfield158]

Mine never taste that good I rack it but I didn't know about stiring it

[@icy3dge]

Hi guys i have some queries which i hope you could advice me on. 1. how often must you degas your wine ? 2. What is racking? and what is the purpose of racking ? 3. When you rack do you deliberately leave the wine at the bottom of the jar separated from the main bulk you are racking. 4. If i intend to age perhaps to keep for a occasion which i would actually want to drink it it but i still love the sweet taste of the wine is it possible? 5. Is it better to chill it before serving, and whats the consequences for chilling it in the fridge ?

[@CitySteadingBrews]

I degas when I rack. Racking is moving liquid from one vessel to another. Normally to get it off the yeast cake or lees.

[@CitySteadingBrews]

Aging has nothing to do with how sweet it is. Cold crashing is sometimes used to help clarify a brew. Otherwise chilling has no effect on a brew.

[@CitySteadingBrews]

Serving temperature is personal choice.

[@richnflow3708]

Hey Brian and Derica i learned how to make mead from you two in 2012 and it went well but i did get a very small powdery bottom in my bottles and it did have a hint of funky but i opened a bottle last week and its fine ,There is still a mild funky but the taste is like a commercial mead just better ,I am yet to open a bottle of the very first mead that is 2 months older and was back sweetened im hoping it tastes like my favourite mead Moniack from Scotland (you need to try it) ill let you know!

[@CitySteadingBrews]

That's awesome, but... our channel started on March 2, 2018.

[@richnflow3708]

@@CitySteadingBrews Wow my bad ,i have watched so many and your videos are the easiest to follow and i felt like i had seen the video before ,now i feel like a twit!

[@CitySteadingBrews]

LOL, I thought it was funny!

[@richnflow3708]

@@CitySteadingBrews lol im guessing other people did too

[@CitySteadingBrews]

It’s all good. Wish we were around that long!

[@MynameSlinky]

Hi I love watching your content. I want to make this wine however I much prefer aged, and dry wines. I enjoy dry cabernet sauvignons, especially like the "cheesy/umami" flavor. Is there any way I can alter this recipe to achieve an effect that is more in that vein from this recipe? It does not need to be a complicated aged Spanish, I just want something maybe less grape juicy in the final product. Would love to hear your thoughts! love your channel!!

[@CitySteadingBrews]

The dry part is easy. Use a yeast with an alcohol tolerance higher than the amount of fermentable sugars you use in your recipe. For a flavor profile similar to a particular type of wine, well that part is slightly more difficult. Grapes varieties and even the ground they are grown on, add to the subtle flavors found in wine. If you can get your hands on the grape variety that makes the flavor you are looking for once fermented, then that would be the most reliable method. If not, then experimentation is required. For science! 🤓