How to Make Wine from Fruit - Pineapple Wine Recipe - Small Batch Wine Part I

[@HowToDoneRight]

We now have a store for everything you see in our videos for supplies. www.amazon.com/shop/howtodoneright

[@bigake1353]

I've viewed many wine making sites. This is by far the most informative site. This gentleman responds to every question.

[@HowToDoneRight]

All thank you so much for your kind words. I try to answer everything. Wait until you see some of my wine videos coming up you will be amazed.... my travel channel is taking time this summer but shot alot of videos here just have to put them together.. have a fantastic day👍👍👍❤️❤️❤️

[@TheRealdeel73]

Yes he truly has a passion for making wine and sharing his knowledge with other people interested in learning to keep the winemaking hobby alive and well.

[@TheOriginalDroid]

I absolutely love his charismatic approach to teaching 🙂 And I've found there's no such thing as a dumb question with him. Much appreciated!

[@HowToDoneRight]

Thanks so much. And thanks for supporting our channel

[@antonygeorge7260]

Sir , is it possible to give an exact measurement of how much fruit , how much sugar and water , for one gallon wine ,please

[@mexifin]

In Mexico when I was younger, my mom would save the pineapple skin and make fermented juice called Tepache. Great video 😎

[@HowToDoneRight]

Wow never heard of that. Im going to have to look for that recipe. Lol thanks for commenting and please subscribe. 🍍🍍🍍🍍🍍🍍🍍

[@edro757]

I make that every so often smells just like beer it's amazing

[@keithwilson2038]

I make Tepache with all of our pineapple scraps. Glad to hear someone else know of it. I do sugar, bay leaf, peppercorn, cinnamon sticks, orange peel and a vanilla bean. delicious! Cheers!!

[@maryalicethompson2399]

I agree Kyle, Scotland, I've watched many wine making videos, yours is the best. Yes ditto from North Carolina.

[@HowToDoneRight]

Allll thank you so much👍👍👍❤️❤️❤️❤️🙂🙂🙂

[@Authenticallyher1]

I’m making this wine now. It’s the most fragrant wine I have made since following you. It’s amazing. Still fermenting but smells so good !! 5 gallon batch, I’m glad I went for the 5 gallon!!

[@HowToDoneRight]

Lisa you will not be disappointed... thats my favorite. Can't wait for you to taste it. 🍍🍍🍍🍍

[@kylelochhead4785]

Love you bro I’ve watched everyone of your wine vids. I’ve been making wine learning only from KZbin for like 3/4 years, I must have watched every KZbin out there for country wine making. There is a huge variety, and a huge variety of skill sets ranging from sub-amateur, borderline anarchistic, all the way up to full blown professional. You are pretty much up there with professional, but by far the most easily accessible, easy to understand and easy to watch. You are the perfect tempered steel of wine making KZbin tutorials. Absolutely great job. As usual it’s a headache for me converting American units of measurement into litres and kg, but that’s the way of the world, I’m used to it now. Please keep doing what you’re doing, you’ll get a great following if you keep up the videos. Some people make a video for every recipe they do, that’s a good way to keep up fresh content. All the best, love from Scotland. 🏴󠁧󠁢󠁳󠁣󠁴󠁿👍

[@HowToDoneRight]

YOU JUST MADE MY DAY. Thank you so much from the bottom of my heart. It's great to here comments like that and this comment is very special. I will keep trying my best. Your the best!!!!!!♥️♥️♥️♥️♥️😁😁😁😁😁👍👍👍👍🍷🍷🍷🍷🍷🍷🍷🍷🍹🍹🍹🍹🍹🍹🍹🍹🍹🥂🥂🥂🥂🥂🥂🥂🥂

[@wildheart5086]

Have you watched city Steading? Natural way to wine and mead!

[@spacecoastgolfers8937]

Thank you for your videos. You have helped kickstart my wine making and I love every bit of it. You have been a huge help when it comes to saving money and reducing waste from my fruit trees.

[@HowToDoneRight]

That's great. Have fun with the hobby. 👍👍🍷🍷

[@ahaynes505]

Just got my 1 gallon wine making kit in today! This will be my maiden voyage, I’m looking forward to starting this new hobby! And will be watching your videos closely. Thanks for the knowledge cheers from Concord NC

[@HowToDoneRight]

Welcome to the channel. You will get hooked very fast And you will never buy wine again. Lol. Keep me posted. 👍👍🍷🍷😁😁

[@hatcherforcongress3265]

I am watching all of your videos and enjoying them. It will be helpful to "list" items that you will need to make wine.

[@HowToDoneRight]

Thanks. I do have a video on all the equipment you need. Check that out. I also put links in the description for equipment and recipes. 👍👍

[@lilfawn83]

Hi, I been watching watching and subscribed to your channel,. I'm making my wine today,. First time. Do I put the lid on snug as I seen online as other people say to don't do that cause of blow up's ?? Thanks for your time. :)

[@HowToDoneRight]

As long as you have an airlock it will not blow up.

[@briansutcliffe8962]

What room temperatures do you need while fermenting the fruit and after you transfer to the carboy?

[@HowToDoneRight]

Put in the darkest coolest place in your house. Mine generally goes in a closet in the basement. 🍷🍷

[@kck1021]

Man I love these videos- so helpful… and the ingredients listed out beautifully when you scroll- Pure Genius. Please make more videos!

[@HowToDoneRight]

Thank you so very much. So kind. More coming for sure. ♥️♥️👍👍😁😁🍷🍷🍍🍍🍹🍹🥂🥂

[@melissaolson5191]

Your videos are the single most reason for my wine making success. What a fabulous hobby. But I must say...my most difficult and wonderful wine that has almost caused multiple meltdowns is cranberry wine with fresh cranberries. Stalled fermentation, super slow progress and the most fabulous outcome. I believe that you have not done a video on acid tests, stalled fermentation, and struggle worthy wines. Cranberry wine is my family and friends favorite wine... But what a headache to get the holiday season in a bottle.

[@HowToDoneRight]

Thank you so much Melissa for watching the channel. I guess I been lucky with fermentation maybe the yeast i use deserves some credit. I will put cranberry on my list.. so many wines to make so little time.. lol. Thanks for being a loyal subscriber. 😁😁♥️♥️🍷🍷

[@sbrod7469]

Thanks again for all the great videos. Very informative and easy to follow! I just made my first small batch and had an issue I thought I would ask about. I followed your recipe and steps exactly and made two small batches of pear wine with blueberry (4 lbs pear 1 lb blueberries in each batch). Both are in 2 gallon fermenters. With both I am shooting for about 1 gallon yield. 1 issue: On day two after adding the yeast when I went to stir I found that some of the must had come up through the airlock onto the lids. I did a little research on why the must might blow up through the bubbler. First, I think there is a pretty high sugar content there (I had about 18% potential abv with no more room to add more water). So I think the yeast was very active. Second, I was about 1.5" from the top of the fermenting bucket so not a lot of headroom after adding water. Third, I had my fermenting buckets in my basement not far from the hot water heater. I think it may be too warm when that hw heater kicks on. I cleaned up the lids. Stirred the must in each fermenter. Cleaned out the airlocks and refilled them. And I moved the fermenting buckets to my garage where I think it will be cooler (it will probably stay between low 50s and mid 60s in there now). Have you had this experience...any further suggestions? THANKS!!!

[@HowToDoneRight]

Happens all the time if bucket has too much liquid. Just removing some liquid will fix the problem.

[@NP-ct9gu]

Love your videos thank you both! Perfect explanation and introduction. I shall let you know how mine turns out!

[@HowToDoneRight]

Thank you and so much more coming. Can't wait to hear how your wine is. You will not go back to bought wine. 😁😁👍👍

[@ScottRobertson-s9l]

Love the videos. I have made 3 batches and use our recipe. All is great, I do have a slight bitterness. Any ideas what that could be?

[@HowToDoneRight]

Shouldn't be bitter. What kind of yeast did you use.

[@edithhirth7776]

Ok I’ve been watching your videos, learning a lot of helpful tips. Thanks for sharing your knowledge. I like using fruits as much as I can. Today I had frozen pineapple that I had put into the blender, opps, so it’s pure liquid that I have pasteurized. Now I’ll have to rack a few more times, 😮. Questions, do I have to wait 24 hours before adding the yeast? Or am I safe since it’s pasteurized? Thanks

[@HowToDoneRight]

If you put campden tablets in need to wait 24 hours. Thanks for watching our channel.

[@johnc8112]

Perfect step by step guide 👌 thank you for sharing your experience with us.

[@HowToDoneRight]

Thanks John so much. More coming soon. Great to hear good and bad feedback. Lol... More good of course...👍👍😁😁🍹🍹🍹

[@scottrobertson5027]

Great videos... Quick question. I only added 1/2 tsp of yeast nutrient at the beginning. I am on Day 4 of primary fermentation. Should I add another 1/2 tsp of yeast nutrient now, or just leave alone?

[@HowToDoneRight]

You can leave it go as long as fermenting your good to go👍👍

[@danielortiz9954]

Super recipe love your channel greetings from Mexicali Mexico definitely love fruit wine better than grapes only my dad and I were bartenders for many years he is used to Cabernet and merlot and he got surprised with your banana wine!!!

[@HowToDoneRight]

Lol.. thanks for watching. Yes banana wine is amazing. Thanks for sharing. 👍. Much more coming.

[@Authenticallyher1]

If my wine seems to be bubbly after I transferred it into the carboy. I guess still fermenting. The bubbler, when I decided to transfer was very slow. One burp after 20 seconds. I added my bentonite and I’m stirring should I be fine at this point my abv was zero or 12 percent. But it’s still seems active.

[@HowToDoneRight]

Yes it will still bubble in carboy... that's called secondary fermentation. But will stop in day or two with sealed airlock in it.

[@tiffanyterry6746]

i was wondering, what would be the process if you wanted a stronger wine? between 16 to 18 percent

[@HowToDoneRight]

Watch all my videos you will see that process. You just don't add as much water when testing for abv. Potential alcohol

[@tiffanyterry6746]

@HowToDoneRight thank you

[@melissaolson5191]

Just put my 5gal of wild u.p. hand picked blueberry wine into my carboy. Every single step was from your recipe. As soon as I had my musk bucket freed I started my wild strawberry, blackberry, razz berry started. Next to use up those 75 lbs of wild cranberries I picked last season. My potential alcohol seems bang on with your recipe. I'm enjoying this hobby already. I can't wait to do your mead recipe! I know you hit a lot of rural areas for your other chanel. If you happen to go to Sandusky mi. Stop in at country view grocery. It's a bulk store run by the Mennonite and Amish community. Bulk food for great prices. 25 lb sugar. And gallon sized honey is there...along with everything else under the sun.

[@HowToDoneRight]

Thank you Melissa for watching the channel. I can't wait to hear how all of your wine turns out. You have some great batches brewing. Keep in touch as you progress in the hobby. Great to hear from viewers for sure. ♥️♥️😁😁👍👍🍷🍷🍹🍹

[@nangmapadpadsaibangbansa2533]

Hi can i use EC 1118 yeast, is it good?

[@HowToDoneRight]

Never used that. I will only ever use red star yeast on this channel. It never fails me. amzn.to/3XF5d3d

[@Capt_HowdyGT]

do you need to add the tannin if you are using grapes?

[@HowToDoneRight]

Greast question and I'm doing a grape wine video very soon. No you do not need tannins for grapes.

[@mountcarmelgospelministrya4747]

what is the function if the pectic enzyme?

[@HowToDoneRight]

Pectic enzymes for wine break down pectins thus preventing pectin haze and also lead to increased juice yield during grape pressing and also helps in releasing aromatic and color constituents of grapes which result in improved aroma and better color of the wine.

[@kentwiseman791]

You are an awesome guy by sharing the how too and passion with others. Very cool to see.😁

[@HowToDoneRight]

Thank you so much. 👍👍

[@tonyac592]

When you make a 2 gal bucket small batch what size carboy are you using?

[@HowToDoneRight]

1 gallon batch you use 2 gallon bucket.

[@tonyac592]

@@HowToDoneRight and what size carboy?

[@HowToDoneRight]

@tonyac592 1 gallon

[@tonyac592]

@HowToDoneRight thank you I must have messed up somewhere because I have too much to fit in a 1 gallon carboy. Thank youuuu 🍷

[@HowToDoneRight]

@tonyac592 just take some liquid out and you will be fine.

[@davidwright7140]

Ya know. I add my fruit, chems, and a pound of sugar to the fermenter. Wait on the campden tab for a day. Then I add a gallon of water. I never water to a gallon. You lose so much with fruits like strawberries and bananas. I adjust the gravity from there. Just my thing. Love your videos!

[@reviewstrials6785]

This is 1/2 teaspoon per ingredient for 1 gallon right? So if I were making 2 gallons I would add a whole teaspoon of each and 2 campden tablets?

[@HowToDoneRight]

Yes you are correct

[@reviewstrials6785]

@@HowToDoneRight thank you! Just got my 1st batch in the fermenter! I'm so excited! I have tried a time or two before with failed attempts bc I hadn't come across your videos yet. Thanks for being so thorough and responsive!

[@HowToDoneRight]

Lol. This recipe and additives has never failed me. Keep me posted. Excited for you.

[@বড়াল_পোলট্রি_ফার্ম]

Hello my friend, I am really a huge fan of homebrewery. If I want to make it 16-18% abv will it taste bad ? Please let me know. Thank you.

[@HowToDoneRight]

No it will taste very good... but strong don't drink much at a time.

[@বড়াল_পোলট্রি_ফার্ম]

@@HowToDoneRight Thank you for your kind response.

[@RaulHernandez-vb2hs]

What kind of campden tablets did u use? sodium metabisulfite or potassium metabisulfite

[@HowToDoneRight]

I've used both. Not much difference.

[@aaronriddle1604]

What is acid blend for

[@HowToDoneRight]

Lol so funny you ask. Doing a video this week on the additives... basically it balances all acids presence in your wine or adds some acidity to your wine 🍷

[@vipinm.r9084]

Can we use citric acid only instead of acid blend?

[@HowToDoneRight]

Yes that would be fine. 👍👍

[@MichaelHamel-i5w]

I made this recipe and just transferred from my fermentation bucket to the carboy… except I have 1/2 a gallon more wine leftover in the fermentation bucket. Is it normal to have that much left over?

[@HowToDoneRight]

Yes sometimes and that's a good thing... put it in a quart jar with airlock you will want that for topoff wine in next racking.

[@chandrasawyer4013]

❤ your videos. Thanks for sharing.

[@HowToDoneRight]

Alllll thank you so much

[@noneyah4047]

Wow. Great videos. I want to start making my own wine but not sure if I need a fridge to ferment the wine. I don’t have a basement where it’s cooler. Can I make wine at room temp about 70 degrees F? Thank you in advance.

[@HowToDoneRight]

No fridge needed to make wine. You ferment wine at room temperature. Avoid direct sunlight

[@maximeproulx-wo6yv]

Hi ! 😁 what Kind of liquid you put in the airlock ?

[@HowToDoneRight]

Just tap water is fine.

[@maximeproulx-wo6yv]

Ok thank you 👍

[@Menditha]

Do you ever have trouble with your airlock and stopper popping out of the carboy after you rack the wine from the primary fermentation bucket? How do you handle it?

[@HowToDoneRight]

Happened a few times. Ive taped them on before.. usually it's because you have the wrong size bunge that is not sealed properly.

[@Menditha]

@@HowToDoneRight it’s the one that came with the carboy, but you are right that it doesn’t feel correct. We rigged a wiring system for this fermentation, but I will investigate different sizes for next time. Thank you!

[@HowToDoneRight]

Yeah those bunges can be a pain sometimes.. also make sure there is no moisture on bunge and inside carboy so dry connection. That works too.

[@jasonm887]

I'm really thinking I should give wine making a try. I don't really drink often, but I really like the idea of making my own stuff. I really just want to see of I can do it!

[@HowToDoneRight]

Trust me Jason you can do it. This channel will get you through the process. And it is not difficult once get the basics. 👍👍 fun hobby too.

[@Kim-ri1hg]

Hi 👋 I subscribed pretty new to wine making here. This is such thorough info thank you ! I have a question…, do you have a video explaining what all the different packages your adding to the must and wine do? Can you use black tea bags for the tannins? - I know yeast nutrient but what are the other envelopes for and is bentonite natural ? Thanks 😊so much !!

[@HowToDoneRight]

Welcome to the channel. This video helps with additives. kzbin.info/www/bejne/jn7ElKSMia2YacU. I also have wine basics video and a substitute for the additives. Links to all equipment and additives in all wine videos. 🍷❤️😀

[@ahaynes505]

So I’m about 20 days in and I got the dreaded rotten egg smell in my one gallon batch any tips or tricks on clearing out the smell from the wine?

[@HowToDoneRight]

Yes... as you rack your wine that will go away.

[@blackpinkyrosie7049]

Hi!. I followed your recipe. And im making it for a school project. I dont have the equipment so i just covered my wine with cloth and tie it. But after 2 days of fermentation it tasted like vinegary or more like its not sweet at though at the first day i tasted it taste sweet. What should i do? I need help.

[@HowToDoneRight]

You can not make wine without an Airlock. It keeps oxygen out. Too much oxygen and it will become vinegar.

[@blackpinkyrosie7049]

Can i still save my wine? 😭

[@HowToDoneRight]

No... if it taste like vinegar you can't get back to wine. But you have alot of pineapple vinegar that will be great for gifts.

[@nikachka05]

Hi!!! I need your help! Im hoping I can still save my wine… So, I followed your pineapple wine recipe for 1 gallon but I ended up putting 3.5 gallon of sugar water ( I had amount of sugar dissolved for 1gallon though not for 3.5 gallon if that makes sense) so I ended up adding another pineapple total of 3 pineapples about 7# because that is all I had) I went back and added more chemicals counting for 3.5 Gallons… now, if I add more fruit tomorrow before I pitch my yeast would that work? Without adding more sugar because I don’t want more water? Or, do I just leave it and see what happens…. Sorry of confusing!!

[@HowToDoneRight]

You lost me on this one. Did you take abv reading after all you added? I would not add anything else just let it go.

[@nikachka05]

@@HowToDoneRight yes, 15%

[@HowToDoneRight]

That's good just let it go and ferment.

[@nikachka05]

@@HowToDoneRight ok thank you so much!! So excited for this all thanks to your videos! Got two batches in after watching this video and the perfect wine video! Can’t wait to make more!

[@HowToDoneRight]

I can't wait for you to try it.

[@debragraham9777]

Newbie here. Why don’t u mash the pineapple up in the beginning? Does that cause more tiny particle to have to get out? And would it help to freeze that pineapple first? I am about to try my very first batch of wine, and thanks to your magnificent directions and video, it’s gonna be this pineapple one as my “test case”. Looks awesome! Thanks so much for posting these!

[@HowToDoneRight]

Yes you can freeze when you can. Never mash or juice fruit unnecessary fine particles will be impossible to get out. Good luck. 👍👍

[@danielpottorff4038]

I love your videos!I just tried the recipe with a berry mix. I put it into gallon jug today, the taste was ok. I know it's not the final taste ,but how do I know if it turned out right at this point.

[@HowToDoneRight]

Thank you so much. So you fermented it and racked it to secondary? If that is when you tasted it should be very dry not sweet. Which i personally do not like dry wine. If that's what you have you are perfect. When you go to back sweeten it is when the flavor comes out. Aging another 3 to 6 months out will be awesome. 👍👍🥂🥂

[@d3ltabrav0]

How long does it need to stay in the secondary fermenter? I took a hydrometer reading as I put it into the jug and it was done (started at 11.5% potential and went down to 1.00). It has been in the jug not even a week but hasn't shown any more bubbling, and has settled very clear. It just happened so fast I don't know if I did something wrong, I have heard from several sources that pear can be difficult, but I had a bucket from my uncle's tree and I wanted to try...

[@HowToDoneRight]

I think you mean primary fermenter when tested to 1.00.. no testing needs done in secondary when get sg to 1.00.. secondary is 30 to 45 days for settlement.

[@chrisyfawthrop7327]

What size farming buck do you use for the 1 gallon batch bud

[@HowToDoneRight]

That's a 2 gallon bucket.

[@chrisyfawthrop7327]

@@HowToDoneRight thanks bud I saw you video while looking at distilling and I'm hooked got most things ordered thanks

[@HowToDoneRight]

Awesome. Keep in touch new video coming out in the next hour or so. You will love homemade wine and you will never buy wine again. 👍👍

[@raquelnavarrete7065]

I have just racked my first 5 gallon batch. I did the hydrometer reading and I was at zero, but in the carboy I now have bubbles. Did I miss something here?

[@HowToDoneRight]

Nope that is perfectly normal. That is why your secondary carboy has an airlock it may ferment a little as any remaining yeast dies off. Great question. Your now a winemaker 👍👍

[@98rollins]

Can I use these same ratios and measurements but switch the pineapples out for grapes? Trying to make a small batch of muscadine wine from my backyard grape vine

[@HowToDoneRight]

Ohhh yes. This literally is the only wine recipe you will ever need. Just freeze the grapes and semi crush to release juices. 👍👍😁😁🍷🍷 And send me some grapes.. lol

[@98rollins]

@@HowToDoneRight awesome thank you! And ok will do 😉

[@noriekamccoy1509]

I did exactly what you said to do, but when I put it in my glass carboy for the second fermentation it smells like sulfur or that egg smell???? How can I get rid of that smell??

[@HowToDoneRight]

That will go away each time you rack it. That's normal.

[@noriekamccoy1509]

@@HowToDoneRight ok thank you!!

[@AkuaKamau]

A question. Why not mix it all out BEFORE putting in the fruit? Wouldnt it be much easier to mix if the brew bag was not in the fermenter? Am just curious.

[@HowToDoneRight]

You could do that. But I just have always done it that way and I like to look in bucket to make sure I didn't miss anything. 😁😁

[@rkng1]

As you know, here in USA when you buy while sugar it might be cane sugar or it might be beet sugar. Does it make a difference in your finished product which one you use?

[@HowToDoneRight]

Good question. No difference. Yeast loves it all. You can even use honey.

[@rkng1]

@@HowToDoneRight thank you. I was watching someone else and they made a big deal about you need to make sure it's cane sugar and not beet sugar. Didn't make sense to me. I've made bread with both and the yeast didn't seem to perform differently for bread making. If you use honey, does that affect how much water you use?

[@HowToDoneRight]

There is no specific amount of water to use for honey or sugar. You are adding water to get to the abv you want and will vary differently by fruit.

[@eddavanleemputten9232]

@@rkng1 - I would like to point out that honey will often ferment more slowly. But the flavour is worth it! You’ll essentially he making a fruit mead, also known as a melomel. Depending on the ABV I would recommend allowing it to age at least six months, preferably a year. Also be aware that if you back sweeten with honey, you can get what is called ‘honey haze’ caused by the honey solids (pollen, other solids) but those will fall out in time. As a meadmaker, i tend to back sweeten and give my meads a week or two, some times more, to rest under airlock in a fermenter (carboy). This allows the solids to fall out and the mead to clear again. Then I rack into a pitcher or bucket from which I bottle.

[@kenpflueger1967]

Looks delicious and fun

[@HowToDoneRight]

Oh Its fun... lol😁😁👍👍

[@mountcarmelgospelministrya4747]

How long can the wine colour, taste and alcohol level remain same when keeping wine for long time?

[@HowToDoneRight]

For a very long time. Keep out of direct sunlight.. corks play a big part on storing wine. Be sure to watch that video. kzbin.info/www/bejne/naPChJSPa617gpY

[@rizlawalls]

What is the size of that bucket that you are using pls?

[@HowToDoneRight]

That's about a 7 gallon bucket.... good for 3 and 5 gallon batches.

[@rizlawalls]

Thanks for your reply was going to do this recipe but double it up, but I got a 4 gallon bucket only

[@HowToDoneRight]

Remember a 4 gallon bucket is good for about 2 to 3 gallon batch... you will have about 1 to 2 gallons of pulp in the fruit.

[@rizlawalls]

@@HowToDoneRight aa so it would be safe then to double it and making 2 gallons (double it) ,many thanks

[@HowToDoneRight]

Oh yeah.

[@charlesfoleysr6610]

For 1 gallon batches, would a jelly bag work to hold the pulp, like you do with your big batches?

[@HowToDoneRight]

I would think so. As long as fairly fine mesh👍👍👍

[@shardj5151]

What if after primary fermentation it tastes horribly yeasty, completely undrinkable. Is this going to be fixed by clarifying after a few racks or has something gone wrong and I should pour it away?

[@HowToDoneRight]

Oh yeah that yeast will settle in secondary and will clear up and get removed. That's when you will be getting rid of that yeast. DO NOT THROW AWAY ITS NORMAL. Just be sure your primary fermentation is completed before going to secondary. 🥂

[@harolddixon9509]

Love your recipes for making wine.thank you and who sings that song??

[@HowToDoneRight]

Thanks for commenting and for your kind words. The song is called ...Every Day by Anse Rigby.... it is a great song.

[@kourtfarrow916]

Tried to make this one and used 2 pineapples in the clarifying stage now. Tasted it yesterday but don’t taste or smell any pineapple at all, only thing I taste is pure alcohol. I wonder if back sweeting will bring out anything before I pour it out and start over?

[@HowToDoneRight]

Do not pour out... trust me backsweeten will bring out the strong pineapple flavor. You will be amazed how that sugar water works. It's incredible.

[@NormCarlson]

Can you add the sugar water in the bucket before you add the fruit. It would be much easier to do the initial stirring. Then add fruit in bag.

[@HowToDoneRight]

Sure can. What ever works for you.

[@rachelcargill6235]

What's the difference between red star champagne yeast vs red star Wine yeast?

[@afgettler]

Hi, Thank you for posting this video. 2 questions - What size bucket is that you're using? Do you reuse the mesh bag, and how do you clean it? Thank you.

[@HowToDoneRight]

My one gallon batches i use a 2 gallon bucket and 6 gallon bucket for 5 gallon batches. Since i use fruit instead of juice need larger bucket to hold pulp. Yes i reuse my mesh bags. Just kind of rinse out with spray water from sink. It takes time but gets clean. Just be sure ti sanitize on next use. Thanks for commenting👍👍😁😁

[@afgettler]

@@HowToDoneRight Thank you for replying.

[@HowToDoneRight]

No problem. Feel free to ask anything that's what this channel is about. Learning from each other👍👍

[@richiimoron2953]

Hello, thanks for all the information. Is it normal for small bubbles to come out of the sediment that forms once the wine is in the glass jar? I am almost sure that the first fermentation finished correctly, because the airlock was no longer producing bubbles.

[@HowToDoneRight]

Yes that is completely normal. Very little fermentation will continue that's the bubbles in the secondary.

[@tonibrown2178]

Hi! I'm sure you have addressed this before, but when making wine from fruit such as plums, do the plum seeds affect the taste of the wine?

[@HowToDoneRight]

Always remove pits from your fruit. They can cause issues.

[@rotax800cc]

Is it safe to say just triple the amount of your ingredients for a 3 gallon batch of wine?

[@HowToDoneRight]

Yes. I should have the 3 gallon recipe in the description.

[@rotax800cc]

@@HowToDoneRight Pineapple wine just got racked into another carboy, and now I just started mixed fruit wine. I'm glad I found your channel this is an awesome hobby

[@HowToDoneRight]

You are hooked.... yes it is so fun experimenting... you are going to love that pineapple wine. 👍👍🙂🙂❤️❤️🍷🍷

[@kiranshahane8120]

Hi good detail video watched fully, but here in India we dont get these ingredients or very expensive to find only wine yeast and bentonite is available easily, is there any way we go without it.

[@HowToDoneRight]

Potassium metabisulfite or sodium metabisulfite can be used instead of campden tablets. Adding several tablespoons of strong tea can be used instead of wine tannin. Stabilizer at the end would only be needed if sweetening your wine at the end so fermentation does not start back up. Yes you can get away with those few ingredients but have to worry about bacteria which is what campden tablets are used for. Wish you luck in the hobby.😁😁😁🍷🍷🍷🍷👍👍👍👍

[@kiranshahane8120]

@@HowToDoneRight thanks a lot for reply shall try my best, you are such a wonderful person. Glad to subscribe you channel.

[@oneshottim]

I’m very new at this (3 weeks new) but why not mix all the ingredients then pour over the mesh bag with the fruit? Just curious. Thanks

[@HowToDoneRight]

That would work too. I just always like to get my chemicals in first incase i screwed something up. Whatever works for you there is no set way for adding ingredients. I wish you much success and you are going to love the hobby. 👍👍😁😁🍷🍷

[@jasontheworldisyours]

Thumbs up👍🏿👍🏿

[@HowToDoneRight]

Thank you so much.😁😁👍👍🍷🍷

[@leahyisrael7683]

Love your videos. This may be a silly question but after you measure the alcohol percentage in the tube Do you pull the liquid back in the bucket or do you throw it out?

[@HowToDoneRight]

Oh no if you sanitized your cylinder put it right back in bucket. Great question👍👍

[@PABLOLUZPEDEMONTE]

Thanks for your videos mr. I followed your recipe and rn my first wine is on the 6th day still fermenting!. I have a question. Since oxidation is such an issue, stirring the bag everyday and taking samples for the hydrometer wouldn't that risk oxidation?

[@HowToDoneRight]

Thanks for watching. Not enough to worry about in primary fermentation phase. Thanks for watching channel. Sorry for delay just getting back from vacation. Be sure to watch my other channel alongforthejourney 👍👍👍

[@PABLOLUZPEDEMONTE]

@@HowToDoneRight Hi, psh no problem! your videos are great. One more question... In your berries wine video you mention that to know if fermentation is finished you need to wait until bubbling is approx. every 1 min. However, it's been 10 days for my wine and still bubbles each 15-20 seconds. Regardless of that I am planning to do the first rack tomorrow, do you think that's fine? Thanks! ill suscribe to your other channel.

[@HowToDoneRight]

Yep that's fine. It will finish fermenting in secondary if necessary. Be sure to use airlock in secondary.

[@RV6MIKEB]

Just stumbled across your channel and am loving it. A question: how do you account for the sugar content of the fruit itself, either in whole fruit or pure juice? Keep up the great work!!

[@HowToDoneRight]

That's a great question and you will never get a direct answer because fruit density is so different for every fruit. you need a hydrometer density chart curve, typically developed in a lab by measuring volumes and weights at various temperature for the juice or fruit... from all my research.... its not enough to make a difference so when using a hydrometer it is not exact. Thanks for finding us👍👍

[@rvb880]

Can I use my 6 gallon bucket as my primary for a 1 gallon batch?

[@HowToDoneRight]

Thats alot of head space abd would not recommend it. I would get a 2 gallon bucket for your 1 gallon batches. I have links in the description for them. 👍👍

[@davidhopping3043]

I have a indoor citrus that bared nicely this year {I live in Indiana} it is a small sour fruit with a hint of tangerine in flavor.Would this be an enhancement or detrimental to a batch of pear wine in the future

[@HowToDoneRight]

Man that sounds like a great addition. If you do it let me know how turns out but i would think delicious. Just Try a small batch at first. Thanks for commenting. 😁😁👍👍🍷🍷🍷🍷🍷

[@eddavanleemputten9232]

I realise you asked your question 8 months ago, but would like to give you sole information. What you have is a small Calamansi tree. This citrus fruit is considered a delicacy by several Michelin Star chefs in Europe and is a very well known ingredient in Southeast Asia from Malaysia through Thailand, Indonesia and the Philippines. It’s got a delicate flavour masked by its tartness, both the juice, pulp and the peel are rich in flavour components. One of the major advantages of the Calamansi is that the peel has almost no pith (the white layer) but that it does have a lot of the very desirable essential oils that add so much flavour. I’m not sure if the Calamansi wouldn’t overpower the delicate flavour of pears, but it’ll probably have made a fabulous cirtussy wine. That little tree is a treasure. You’re lucky! You can use Calamansi in cooking as well. A salad dressing that has lemon or lime juice in its recipe, becomes entirely different but delicious if you use calamansi juice instead. A key lime pie that is converted to Calamansi pie is a treat people will fight over. Steep some slices of Calamansi in gin or vodka for a while, and make yourself a drink with that… or add Calamansi to mulled wine or a hot toddy. Yum. If your tree has a lot of blossoms, and you’re worried it will get too much fruit, breaking the branches, carefully snip off a few blooms. Put those in medium to good quality vodka. Keep doing this over various growing seasons, removing old blossoms over time as they take up too much room. You’ll get next level citrus blossom extract that is better than any orange blossom water you can find in any store. A drop or two on a dessert and its aromatic fragrance will elevate your dessert in ways you cannot imagine. I hope your brews turned out great, and that you’re still making delicious wines!

[@MarcusDonaldson-c4h]

Can you make pineapple champagne? If so, how can this be done?

[@HowToDoneRight]

Yes. Special bottles and cages needed with carbonation equipment.

[@jairodiaz2146]

In Cuba, when I was a child my mom used to boil the pineapple skin with sugar, the result was a really nice juice. It’s name was garapiña.

[@HowToDoneRight]

That sounds really good.. you have to post the recipe.

[@LovenHappiness2157]

How do u get the alcohol to b higher… I think I put to much water alcohol level starting is 10% 😢lol

[@HowToDoneRight]

Add more sugar water. That will do it

[@TripleGFarms]

Does my fruit need to be completely thawed before I can start?

[@HowToDoneRight]

It should be... but I started before half frozen.

[@Aceuvnone]

Hey there. First I wanna say thank you!! Finished my 5 gallon cherry wine. Taste testers eyes rolled to the back of their heads. So now I'm doing a peach mango 1 gallon. I put the hydrometer in and ..it says 10% ..I thinki put too much water... What do I do to make it say 12% or 15%? Thanks in advance

[@HowToDoneRight]

Add some more simple syrup... sugar water and keep testing it until get it higher adding a little at a time... thanks so much for watching our channel. 😁😁👍👍🍷🍷

[@Aceuvnone]

@@HowToDoneRight Todd.. did I tell you you were the best?

[@HowToDoneRight]

Lol... your so funny... and thank you so much👍👍👍

[@sabin97]

i set up my fruit, sugar-water and chemicals on monday nght. then tuesday night i added the yeast(half a packet, because it's only one gallon). by wednesday it was already bubbling furiously, like once ever 3 seconds. by thursday it slowed down a bit to about once every 8 seconds. yesterday(friday) it was abnormally cold for this time of the year, probably in the mid to low 70s, and the bubling was far slower. i attributed it to the temperature. today i havent seen any bubbling at all. is it possible the yeast went inactive or something? should i let it sit there for a few more days? or is it time to rack it? or is it ruined? it smells pretty good. and even yesterday it was foaming a little when i stirred it.

[@HowToDoneRight]

Your just fine. Did you stir and let oxygen in. Wine needs oxygen in first few days

[@sabin97]

@@HowToDoneRight you wont believe this. when i stirred it today, i measured with the hydrometer......0% alcohol potential....that yeast was HUNGRY.......it fermented in about 4 days. i tasted it and it does taste like wine, a bit stronger and dryier than i like but i will backsweeten it when its ready. tomorrow i'll rack it. i need to wash and sanitize everything.

[@HowToDoneRight]

Yes that was fast. It should be very dry but when you backsweeten it....it will be amazing. Brings out the fruit flavor. 👍👍😁😁

[@dank6905]

I put bowl of fruit into bag an empty it,then put bag in bucket,and I use measuring spoons to crush tablet

[@MrCorn011]

Would you recommend a wine making kit or just buy these supplies separately

[@HowToDoneRight]

I would put together on your own. The carboys you can pickup at yard sales or craigslist. The kits just don't have the flexibility. I buy everything on Amazon and the prices just can't be beat.

[@Yaurdi146]

Hi you need to to come to Seychelles 🇸🇨 island and visit LA Digue island where I am staying. With all your equipment surely I would be much appreciate your help wonderful tips and advice. Hope to see you soon. 👍❤️

[@HowToDoneRight]

Wow that looks like a nice place.. on my way... lol.... stay tuned and check out my travel channel.... i should come there to do a travel video. Looks beautiful....kzbin.info. 👍👍👍👍😁😁😁😁

[@maxson2550]

I am just getting ready to rack my first batch of Strawberry wine. I have a question though, it seems like you aren't that worried if the yeast and pulp from primary transfers over to secondary. Is that the case? Or should I try to avoid sucking up as much sediment as possible from each phase to the next?

[@HowToDoneRight]

Correct.. avoid the dead yeast at the bottom as much as possible. Multiple rackings will remove pulp going forward.

[@maxson2550]

@HowToDoneRight OK great thanks for your help! I'm really enjoying the channel, by the way.

[@HowToDoneRight]

Thank you so much for supporting us👍👍❤️❤️😁😁

[@kiddeft]

Why is topping off the wine at a certain level in the carboy important? I've watched videos from others who don't do that or never even mentioned it.

[@HowToDoneRight]

This video will help..kzbin.info/www/bejne/an_UoniDi9KNbLs.. but if you don't topoff too much oxygen will turn your wine to vinegar in carboy... that is why carboys are shaped the way they are. Limited surface space at the top.

[@cirenleclerc5818]

Hello been following your Channel for a while now just started this batch of pineapple on my second day and I’m getting like a rotten pineapple smell and not a good pineapple smell is that normal ?

[@HowToDoneRight]

No that's not normal. Was the pinapple bad when cutting it up? When starts fermenting should smell like yeast.

[@cirenleclerc5818]

No was good when I was cutting it up I even tasted it and was really good haha maybe that’s what I’m smelling to I’m not entirely sure this is my first batch of wine so not to sure what yeast really smells like

[@HowToDoneRight]

As long as you are using an airlock and bucket with a lid should be good.

[@cirenleclerc5818]

Yup I do have it with airlock and lid 👍

[@cirenleclerc5818]

I don’t see any foaming or anything does that mean I have a stall in my fermentation? If so how do I get it to start back up ?

[@GwendyddStclair]

Would coconut sugar added give coconut flavour to the pineapple

[@HowToDoneRight]

Would not recommend. Fermenting coconut can kill you and I don't know how the coconut sugar is made.

[@g8trdad317]

I know this video is about making pineapple but you said we could use this for any fruit. I am getting ready to make a small batch of mixed berry wine and was wondering if oak chips or something similar could be added to it. If so, how much? Thank you for doing all these videos. They are very informative.

[@HowToDoneRight]

Thanks for watching our channel.♥️♥️ Here is what is recommended... 3-4 ounces of oak chips per 5 gallons of red wine or 2 oz per 5 gallons of white wine. Wine should be tasted on a regular basis and rack off the oak when the desired flavors and aromas are reached. Hope that helps. Keep me posted how that turns out. 👍👍

[@g8tr317]

This batch was done fermenting in 6 days. I racked it yesterday and put 1/2 of a Medium French Toast oak spiral in it. I’ll be tasting it along the way. It can only stay in there a maximum of 6 weeks anyways. It would be nice to see a video from you in using oak.

[@HowToDoneRight]

I'll put that on my list. I'm not a fan of wood flavoring though. I think it takes away from the fruit.

[@rjshah-x6o]

A great video which is super helpful for the home-brewing novice like me! I haven't brewed anything but am intrigued to try it and this seems really good for beginners. I actually have a lot of questions: I) I just wanted to ask if it was possible to actually downsize the ingredients and to make even smaller batches of wine - I am talking 1/4 gallon and maybe smaller? I think for a beginner like me I don't want to invest a lot of money and time on a gallon of wine and I don't even have enough space in my small one bedroom apartment for it. 2) How would you go about making a 1/4 gallon of pineapple wine? I saw online you can get mason jar fermenters that you can use for small batch winemaking and was thinking these would be perfect for me if I wanted to make 1/4 gallon or less jars of wine. Any ideas and recipes and ingredient measures I have to consider - I guess it's not as simple as just dividing the ingredients you use by 4? Thank you!

[@HowToDoneRight]

Thanks for watching. I would not Make less than 1 gallon batches. Thats like making 1 bottle of wine and takes effort to make wine and to wait 3 or 4 months for 1 bottle does not sound practical to me. But you can if get right fermenter airlocks just would not suggest it.

[@danielmartinez3889]

I think you can make room for a gallon jug sitting around bubbling your still going to need the different things let's face it is a nice hobby you just keep racking till the clarity is to your taste just use plastic gallon jugs something better than a milk jug to hold a tight seal just clean and sanitize start off doing juice wine it's direct and to the point pay attention to 100% juice only take your pick most start off doing grape use bread yeast unless you have a brew supply house then just get wine yeast

[@rjshah-x6o]

Thank you!! @@danielmartinez3889

[@Kim-ri1hg]

This is what I do. Started with fruit juice for beginning. Been doing that for about 2 years. Now it’s time for me to move onto fruit for variety and fun 🤩 you give great advice

[@HowToDoneRight]

Oh yes fruit adds more complexity and flavor to wine that will not get from Fruit.

[@sabin97]

i have a question that will hopefully be interesting. so far all the fruits i've seen you use have "solid" pulp.....how much would you use of a fruit like passion fruit that is basically a good that almost completely dissolves in water? i would guess you would use less than other fruits, but i dont know how much less. my initial guess would be half. i have easy access to a lot of fresh passion fruit, so that would be a nice option for me. also bananas and mangos. mango season starts just before summer.

[@HowToDoneRight]

I have videos for banana and mango wine and you can never have enough fruit or juice especially when racking wine and need to add water. All my fruit wine videos will take the same amount of fruit 3 to 4 pounds per gallon of wine. I would do 3 pound per gallon for passion fruit. Hope that helps.👍👍

[@pattyharrington5004]

I love your videos on wine making. I have watched them numerous times and am going to start my first small batch of Pineapple Wine and Tomorrow will start the Plum Wine Small Batch. Question: would love to start a small Batch of Cranberry Wine for the Holidays and Suggestions on making Cranberry Wine and with it being End of August would it be ready for the Holidays?

[@HowToDoneRight]

Thanks So much for supporting the channel. You have some great batches going. Just follow this recipe for cranberry wine also. Crush your cranberries some to release there flavor. Keep me posted but that's going to be a great wine. 👍👍♥️♥️😁😁and If start now you will have some ready unless you have to do many rankings for some reason.

[@chicamarlaroberts]

Where can i purchase ingredients and equipments

[@HowToDoneRight]

All ingredients and equipment can be purchased on Amazon. Com

[@spanthrax]

that twist tie is a zip tie and not all plastic is the same. some plastic is ok to ferment in/with and some are not. zip ties most likely arent made out of a safe plastic.

[@HowToDoneRight]

Yes. Use food grade zip ties.

[@kroggy9269]

Love your videos! i really want to get all the equipments you use, but it's very hard to find either something that ships to norway, or that actually is in stock.. I did make a strawberry wine, but i think it because sour (kept it in a way to big carboy). Will give it to my family this christmas still, hope they dont die

[@HowToDoneRight]

If i lived close I'd bring you some equipment. Lol... maybe you can find a local brew supply store. Keep in touch.👍👍

[@marcelloudil1929]

Can you make watermelon wine video please

[@HowToDoneRight]

I will put that on my list. Watermelon wine does not have much flavor. Adding another fruit like strawberries is better.

[@stephanier9054]

Great videos. Have you ever used fruit juice instead of fruit and if so, do you adjust the sugar or other ingredients? Or do you have a video where you use fruit juice?

[@HowToDoneRight]

I will be doing a video on fruit juice wine soon. I just always have liked using all the fruit not just juice. There so much flavor in the skins and pulp from the fruit that is missed in using juice. Stay tuned. 👍👍🍷🍷😁😁

[@stephanier9054]

@@HowToDoneRight Thanks for the quick reply. We're looking forward to a juice video. We've made some kit wines and one of the things they stress is the temperature of the room. I don't recall you mentioning the temperature. How important is the temperature of the room?

[@HowToDoneRight]

I always ferment my wine at room temperature. Really temperature has very little effect. You have to look at your yeast it will tell you temperature range. The champagne yeast i use has a very broad range but some yeast does not so just need to look at yeast package. Hope that helps. 👍👍

[@johnryan5497]

With a yard of Malbec grapes, I can make about 5 gallons of wine. The last batch was so good, it disappeared quickly. Our friends wanted to buy it. I'm going to try your recipe this year! One question...Do you ever degas your wine? Thanks, John Ryan

[@HowToDoneRight]

Thanks for watching channel. I never degas not necessary. If you see me add bentonite and stir for 3 days that does some degassing but that's it. 👍👍🍷🍷😁😁

[@keithhutson6022]

Love your videos. I’m getting ready to make a fig wine. I made a gallon last year and it is good. I want to try your recipe this time. You use regular tap water? Last recipe called for distilled water.

[@HowToDoneRight]

Thanks for watching and subscribing Keith it means alot. Fig wine is interesting. You must have access to a fig trees.. lol... yes used tap water... as long as you have good tap water the minerals will take your wine to the next level. I want to know if you can tell a difference. 👍👍😁😁🍷🍷

[@keithhutson6022]

Yep have fig tree in my back yard. Thanks. I’ll let you know if I taste a difference

[@sekharsomu6565]

I feel happy to watch ur videos. 3 times I watched all 4 parts of videos And clearly understood the difference making dry Wie and sweet wine. I watched many videos no one explained this as you explained. I have few clarifications. 1. Can you put amazon link of chemicals used. 2. Are there different yeast in the market for wine making. Does it really matter to use specific yeast for specific fruit like for grape different yeast and peach different yeast for example. 3. Is yeast used in bread making different from wine yeast 4. ripened fruit vs un ripened fruit does it makes any difference in flavour of vine

[@HowToDoneRight]

Thank you so much for watching the channel. I will get some links to chemicals on Amazon and post on video 1 description. As far as yeast yes there is big differences. Some will give to higher alcohol content where other yeast will die off at low alcohol content which Is what you may not want... I always use champagne yeast because it is thr best all around yeast especially for wine and fruit wine and if i want i can get up to 15 percent alcohol and i can control how high i want to get it . And yes there is a difference with bread and wine yeast. I tried my champagne yeast in bread and bread would not rise as fast as bread yeast and had a slightly different taste in my opinion. I will have to do a video on yeast in the near future. Lol. Thanks for commenting and subscribing.. 🍷🍷🍷😁😁😁👍👍👍

[@HowToDoneRight]

Also yes there is a huge difference in using ripe vs non ripe fruit. You always want to use organic fruit when possible. And the riper the fruit the more juice you will get and sweetness will come out of the fruit. Just don't get too ripe that it is wrotten or spoiled that wil give you off taste wine. Always remove bad spots in fruit also or bruised spots. 😁😁

[@KirkA0906]

Just getting into making wine. I've watched several of your videos and you always air lock the primary fermentation. Other things I have read says to only loosely cover the primary with a cloth to keep out any insects that might get into it. Some say that during primary fermentation the yeast needs the oxygen. Your recipes obviously works, just wonder why some say to cover it and some say to let it breathe. Thanks

[@HowToDoneRight]

Great question Kirk... this video may explain it a little better. As you watch my videos you will see I stir my wine everyday in primary fermentation. That's getting your yeast more than enough oxygen. Just coverring with a cloth is not good enough in my opinion. kzbin.info/www/bejne/an_UoniDi9KNbLs