home brew making: jam wine part 1

[@rivenmain2175]

i like how you try the craziest things in your channel it makes homebrewing less scary and more interesting with all these experiments and mad recipes with jams

[@hrnekbezucha]

Holy shit dude, you changed over the years!! I'm impressed

[@makinghomebrewwildandcheap]

Thanks man 😊 it's a working progress

[@beastiecascadia3091]

This is brilliant. Going to have to get a gallon of this brewing once I have a free Carboy.

[@makinghomebrewwildandcheap]

Beastie Cascadia Hi, I'm glad you like my vid. It's a tasty brew and really cheap. Thanks for watching

[@jamiebancroft1892]

top man thanks for that im a novice to this hobby its all new to me i find your videos easier than any others thank you 😀😀👍

[@pwntagerz]

Fascinating! What model calculator did you film this with?

[@stevebarnes9557]

Looks fab can't wait to try this. do you know when part 3 will becoming out as i am a real newbie thanks.

[@makinghomebrewwildandcheap]

Steven Barnes Hi, well sorry for not posting part 3 yet, I have been crazy busy. I will be posting up part 3 along with some new recipes and how to' s. In the next week. Cheers for watching

[@stevebarnes9557]

making homebrew wild and cheap perfect, i have just put some on 2 days ago but i go on holiday on saturday for a week will it harm it if i leave the racking till i get back.

[@zerodivine1]

Steven Barnes Hey, it should be fine to leave. It will ferment on it own and clear

[@stevebarnes9557]

sorry to be a pain again, i have left the jam wine on for around 12 or 13 days now and its not really bubbling but the reading is still 1.020 on the hydrometer should i still leave it or rack it now into the past bottle thanks steve.

[@makinghomebrewwildandcheap]

+Steven Barnes hey, sorry for the really late reply, as usual been caught up in other things. if your wine isn't bubbling or moved on the hydrometer most likely the preservatives haven't been cooked off. if there isn't any signs of mould you can put the sugary jam water back in to a pan and simmer it for 30 min, let it cool and add some yeast nutes and pitch the yeast. again, sorry for the late reply

[@jamiebancroft1892]

thanks for that😊 ive done a mead of yours aswell about 3 days ago now how long would you leave that fermentation for before racking?

[@makinghomebrewwildandcheap]

well a months is a good figure to start with. I personally leave it to clear and then bottle. the less steps the better I have found :)

[@terrynicholson5214]

I made alot of peach and chile jelly aehile back i want to use it up couldnt i just melt down the jelly and thrn add the water yeast and sugar?

[@makinghomebrewwildandcheap]

Terry Nicholson well you can. It will come out with a pectin haze ( cloudy) but apart from the look it is the same thing :) Oh and Campden tablets are usually used for sterilising your brewing equipment or to prepair fresh fruits and the such to kill of the wild yeast before you add your own. It's also used as a preserving agent for wine, just before bottling to help stop oxidation ( if your going hard core. Lol)

[@terrynicholson5214]

making homebrew wild and cheap it appears the last few words you were telling me didnt shoe. Thank you i think this is a great idea,thamk you for responding

[@SuperFunkmachine]

Haveing do thiss the only reall improvemt i can add is to use a large plastic brewing bucket or two and rack it a few times to get out the pectin from the bottoum.

[@makinghomebrewwildandcheap]

hey, to be honest if i were to do a do over of this, I would have left it settle another 4-8 weeks before bottling but I was super keen :P the haze would have been completely gone and it would have been bright like the other wine in the video. I have tried multiple racking of wines and just a single one. for a beginner wine like this removing as many steps as i could seemed like the way to go. less chance of it going wrong :)

[@SuperFunkmachine]

It's good to keep things simple, all the new vocabulary can be overwhelming.

[@makinghomebrewwildandcheap]

lol

[@jamiebancroft1892]

my jam wines been fermenting for a week and still bubbling like crazy how do i stop it??

[@makinghomebrewwildandcheap]

hey, well the longer you leave it to bubble for the higher the alcohol. but if you want to stop it early use 1 teaspoon of wine stabilizer per gallon, campden tablets do not work . get a glass and add a little water or pour a small amount of your alcohol in to it and mix the teaspoon of stabiliser in there. it will save you a ton of trouble down the road. :)

[@terrynicholson5214]

Whats the camden tablet for?

[@Aleph-Noll]

killing wild yeast and bacteria so that its sterile and the yeast will be the only thing working on the sugars

[@slamblamboozled1245]

What's the point of using jam instead of just fruit and sugar? If you're boiling off the preservatives then what you're left with is just fruit and sugar

[@makinghomebrewwildandcheap]

+Sam Lemke hey, because you can, and it's fun to do.

[@slamblamboozled1245]

making homebrew wild and cheap Seems like you'd get the same result just using a concentrate like Ribena or something. I get the idea of just using what's in the cupboard to make booze but this just seems like an oddly convoluted way of achieving the same result. Jam makes delicious sandwiches but fruit concentrates just leads to a mediocre beverage aha

[@makinghomebrewwildandcheap]

Sam Lemke actually it makes a pretty good fruit wine. As it is real fruit and you don't have to spend an age preparing and steeping. It was perfect for my early tubing. I still make alot of it and it's supprising how many people prefer jam wine to the real thing ( as long as you tell them after they tried it)

[@sambo170a]

I made 2 batches the first one was ok the second one it was vinegar don't know why

[@Domus_Maximus]

Vinegar is usually the result of infection or oxygen got to it, and it begun to rot, so sterilise thoroughly and check your seals 👍🏽

[@Abc-ps3uu]

Give back jimins jams

[@steebee1841]

Did you say bleach lol