One Gallon of Strawberry Wine Step One

[@crazyjeancooking]

Use pectin ENZYME...NOT pectin (as I did) ....the enzyme clarifies the wine.....

[@GreenWitch1]

Correct

[@RichWoods23]

02:18 "I've never made strawberry wine before." I believe you.

[@fuzzyjem3]

LOL

[@KamranHaider]

Thanks a lot mam for a very useful video. I received fresh strawberries today. Will start my wine tomorrow

[@crazyjeancooking]

wonderful!!!

[@armandohaynes2303]

Not going to lie was a little distracted during the yeast part

[@crazyjeancooking]

LOL!!!!

[@busterparker2713]

@@crazyjeancooking Very nice distraction indeed.

[@crazyjeanmusic1447]

LOL...summer pool time!!

[@jamesgreen2060]

I of course read the comments while watching got to your comment ten seconds later BAM! I couldn't stop laughing!

[@lindseysteele1436]

Absolutely wonderful looking vedio

[@b0bbiejean]

Grandma has those enticing angles damn!!!!🍈🍈

[@crazyjeancooking]

LOL !!!

[@polo90344]

Very helpful. Because I just wondering if I need to boil it or not, now I'm clear. Another doubt is after boiled, if I do not add any yeast to it, will it still get fermented?

[@crazyjeancooking]

no, once you boil it you kill any yeast.....add yeast after boiling and cooled to luke warm...

[@polo90344]

@@crazyjeancooking gotcha, very quick reply, thanks!

[@crazyjeancooking]

@@polo90344 you're welcome!!

[@amirrahim2336]

After boiling it do was s kill the yeast but it can start to ferment after while from natural yeast from the air or use fruits that contain natural yeast or use non boiled strawberries using air is call Aneobioc fermentation or just add yeast bread or wine yeast which ferment a stronger wine

[@polo90344]

@@amirrahim2336 Last year, I've made some strawberry wines(and beers) successfully without adding any yeast. I think you're right, the natural yeast from the air does the magic :)

[@andrew6867]

How long do I let it sit in the jug until I can start drinking it?

[@crazyjeancooking]

you can start drinking it as soon as it stops burping.....I'm drinking some apple wine out of the carboy at the moment.....

[@ClickinChicken]

Sweet video!

[@crazyjeancooking]

good!!!

[@elwolf8536]

Haha good one

[@alexlarsen6413]

Do not add pectin to any wine but especially strawberry wine and then extra especially, strawberry wine where you've sterilized the strawberries by essentially boiling them, because you'll get alcoholic jam instead of a wine. The point is to remove pectin, not to add it. What you want to use is pectic enzyme which breaks down pectin. Also, dont pulverize the strawberries like that since you'll crush at least some of their seeds giving the whole thing a bitter taste on top of it all. Do not use plastic gloves or balloons either, but use an airlock or if you don't have one, just use the lid that came with the jug and don't twist it all the way but put it on loosely.

[@crazyjeancooking]

I do not add pectin, I add pectin enzyme. Pectic Enzyme physically destroys pectins, which constitute the "fleshy" part of most fruits such as grapes, and apples. Adding it to a wine must will break down the pulp, making pressing more efficient. Adding it to red grape must will aid in the extraction of tannin from the skins. It can also abate pectin haze in wines and cider. Use 1/2 teaspoon per gallon.

[@crazyjeancooking]

thank you ......this was one of my first tries at making wine......since then I have made lots of various wines...I don't use anything at all now except fruit, yeast, water and sugar....like they did a thousand years ago...and it come out great!! I don't even add the pectin to clarify the wine....over time, the solids settle to the bottom anyway....

[@nickolasedmunds]

I just put them in halfs to ferment yeast does the job in a bigger fermenter and the oils on the skins can affect flavors i say only sometimes

[@crazyjeancooking]

ok....interesting

[@nicolajebb9470]

Does this recipe have to be refrigerated?

[@crazyjeancooking]

no....yeast likes room temperature for "work"....

[@susiebilk9905]

Just started my first batch, strawberries and blackberries ~~?

[@crazyjeancooking]

sounds good !!!

[@crazyjeancooking]

You can always add extra sugar AFTER the second racking if the wine is not sweet enough....

[@susiebilk9905]

@@crazyjeancooking thank you

[@MrRontac]

Great video ... gonna give this a try ... thanks for posting

[@crazyjeancooking]

Make sure you use pectin enzyme, not pectin as in directions , which I changed, as the enzyme will clarify the wine....it wasn't as good as I hoped for...alcohol, yes, but not much strawberry flavor, and was heavy, because I used pectin instead of pectin enzyme. The pectin thickened it, where-as the pectin enzyme gets rid of the pectin and the thickness.....hope this helps....I'm still in the trial and error process of wine-making....

[@MrRontac]

Thanks for the tip and likewise I`m just beginning to explore wine making , I`ve only made a few batches ... thanks again Jean

[@crazyjeancooking]

Ronnie, I have 5 -5 gallon 'carboys' (blueberry, apple, raspberry, red currant and elderberry) in my basement 'working'(burping)....I didn't buy the $30 carboys, but got 5 gallon jugs of water at BJ's wholesale club, used the water and then kept the 5 gallon jugs for wine-making...much cheaper....clean them out with Clorox and water to sterilize....get wine bottles from the town dump, take off labels, wash, and use Clorox and water to sterilize....corks, pectin enzyme, yeast nutrient I purchase on-line...get the yeast at the local wine/beer shop....sugar, 25 pound bags, at BJ's...about .48 cents a pound.....am in my third year of wine-making.....100 bottles each summer....good stuff....high alcohol content, dry and fruity... My latest experiment: NEW Apple cider recipe…1 bushel of drop apples, washed, and slightly cord (take as many seeds out )Through kitchenaid grinder attachment, grind apples into 5 gallon bucketBoil 1 quart water and add to that 8 pounds sugar, stir to dissolve, add 2 tsp cinnamon, 1 tsp cardamom, and 1 tsp cloves….add to ground up apple sludge…..boil another cup of water, cool to warm and add one packet of white wine yeast……dissolve, add 5 tsp yeast nutrient, stir…add to sludge mixture….cover with plastic wrap and set aside in warm place for 3-4 days, stirring morning and evening to mix in yeast to “eat up” sludge…..Day 4 or 5 strain sludge…take liquid juice and add 1-2 gallons of natural (Jeff’s) apple cider, taste to see if you need more sugar, or spices….…..put into carboy and airlock….let it go….siphon off clear wine in a few weeks, throw away sludge, replace airlock, let sit another few weeks...when clear and no longer "burping" time to bottle.....

[@MrRontac]

Many thanks ... I`m gonna be busy this winter .. lol

[@serialcrusher1100]

5:42 hell yea mama nice view!

[@crazyjeancooking]

LOL!!!!!

[@hilky58]

Are you using Imperial or US Gallon size?

[@crazyjeancooking]

gallon

[@sharayetornado8525]

u said 1 tbsp in the vid. Just wanted to check which one you use?

[@sharayetornado8525]

In the ingredients, its lists 1 tsp. Good stuff :) Ty so much! This will be my first time making wine. Wish I had seen this video before buying all of the expensive stuff. lol. At least I made the mistake and only bought a 1 gallon kit. The kit came with literally everything though. :) Ty so much for your help.

[@crazyjeancooking]

The blueberry wine is amazing!!! kzbin.info/www/bejne/kIippZ9-hcpmobc

[@michaeld2176]

How long did you boil the strawberries

[@crazyjeancooking]

Just to a boil to kill any bacteria

[@Mmad-hm9fw]

How many days we need to done....?....

[@crazyjeancooking]

From mashing the berries to drinking the wine is about two months, when the liquid clears.....

[@caseyturner8773]

Do you even star san bro?

[@crazyjeancooking]

???

[@everydayden5826]

Bro ??, Bro,,,,,, You blind or stupid ???

[@maddiegrluv7224]

Hi there, I just found out from my doctor that I'm prediabetic yeah I know 😩 im sad!! Is that good for me to make at home since I I love drinking my wine in occasions only!! @crazyjeancooking thx for sharing!!!!

[@crazyjeancooking]

wow...pre-diabetic.....at least you know so you can do something about it....home-made wine is very low in sugar if you let the yeast "eat" up all the sugar and turn it into alcohol. You can use other fruits also...I have some blueberry, apple, and raspberry wines "burping" away in jugs in the basement. Best of luck with your medical condition.

[@mglsindhi142]

@@crazyjeancooking what do you mean by "you can use other fruits also" please explain 👆and also let me know that can we add guava fruit with strawberry 🍓 while second fermentation is going on or should we do it after it's finished?

[@crazyjeancooking]

Taste the wine at any time (during fermentation) to see if it is too sweet or too dry....you CANNOT add fruit after fermentation has stopped, and if you add fruit before second fermentation there is NOT enough yeast to turn the fruit into liquid)....MY basic formula I have come up with in three years of making wine: 1 part fruit to 1 part water to 1/2 part sugar for a dry wine, or add more sugar for a med , or more for a sweet wine...I like dry wine......the more you crush or grind the fruit BEFORE fermentation , the more the fruit breaks down and turns into liquid (wine). Guava and strawberry sounds good...because guava has lots of natural sugar....I would crush/grind up both of those fruits ( 5 cups of each fruit= 10 cups crushed fruit) add 10 cups boiled water, and 5 cups of sugar ...yeast, pectin ENZYME, (you really don't need yeast nutrient, but it helps).....after the first fermentation, taste the wine...see if you want to add more sugar or not.....you can always add sugar at any time....wine has been made for thousands of years. I'm sure Jesus didn't have sterilized water, pectin enzyme or yeast nutrient.....but HE did say "don't put new wine in old bottles"....because 'new' wine (active yeast) is the juice that is fermenting, as old wine is the finished (dead yeast) wine. Even the apostle Paul said 1 Timothy5:23 " No longer drink only water, but use a little wine for your stomach’s sake and your frequent infirmities."...probably because of the yeast acts as a probiotic??.....anyway....experiment on what fruits and how much water and sugar to use......some wines I made I don't like (black cherry, elderberry), some I love (raspberry, mixed fruit, apple) All have a distinct flavor......enjoy experimenting.....jean

[@mglsindhi142]

@@crazyjeancooking please reply me what if we add any fruit for flavour with the sugar and the yeast during second fermentation?

[@crazyjeancooking]

no , you cannot add any fruit for flavor during the second fermentation....only in the beginning of the process can you add various fruits....BUT, you can add flavor extracts to second fermentation to boost the flavor....take some liquid out and add a little flavor extract , taste and see if you like it....then adjust remainder accordingly, or not....I added black cherry extract to the fermenting wine to add more "berry" flavor....

[@M17-f4c]

Never blend strawberries by a food processor for wine! The seeds are on the outside of the fruit so crushing them will release a bitter taste

[@crazyjeancooking]

really, I didn't know that ....the wine tasted pretty good....

[@M17-f4c]

@@crazyjeancooking I'm glad it turns out good. You've used too much sugar that can cover any other taste. Try mashing the strawberries with a hand masher or just with hands and your wine will be much sweeter you may wanna cut down on the sugar.

[@crazyjeancooking]

thanks.....I gave up on strawberry wine though, because I don't grow my own strawberries, and they cost way too much... ...I do make gallons of raspberry, blueberry, apple, and current (from my own barriers).....I use my kitchaid grinder to run the cut up apples through, which gives a great mash (I remove the seeds ahead of time). I find the soupier I can get the mash the more thorough the yeast consumes it. I do use my blender for the other berries, and it works out great...

[@henryharris6082]

Do you have a video with the finished product?

[@crazyjeancooking]

Here is the playlist with the rackings of the wine...third racking shows a nearly finished wine....I am currently making raspberry, blueberry and black cherry wine (in carboys) and when they are ready to be bottled I will make a complete video of each wine, start to finish...probably in a month...I make about 150 bottles a year...and it disappears by summer!!! so good and so potent!! kzbin.info/aero/PLy5EBP9hM66prvGM-UfBMkXK_exRM1Mz9

[@lindseysteele1436]

Video I ment to say

[@virgilmountjoy3734]

Rich ppl do the best drugs! Lol

[@crazyjeancooking]

the cheapest!!!

[@ChetYoubetchya-it5zv]

You know you can use that leftover pulp to make another bach don't toss it

[@crazyjeancooking]

oh yes, I've done that before.....with all the various berries.....

[@ChetYoubetchya-it5zv]

@@crazyjeancooking how long do you keep them in the jugs for before you bottle them?

[@crazyjeancooking]

@@ChetYoubetchya-it5zv LOL...I have a jug which I have been taking wine out of for 2 months ( still has the airlock in it)...so I think I will leave it in the carboy and just take it out when I want some...just leave the airlock in so bacteria won't go inoto it and turn it to vinegar

[@unclebill5170]

Should be using a good Grade bucket tho !!

[@crazyjeancooking]

LOL....Home Depot ...it stays in the bucket only a few days, so it's ok

[@unclebill5170]

crazyjeancooking the alcohol that is made might break down the plastic in the bucket best to get a food grade bucket.

[@crazyjeancooking]

I suppose, but I've been using the same buckets now for three years and they seem to work......I'll look into getting food grade ones...thanks....

[@crazyjeancooking]

I found some at Home Depot....Leaktite 5 gal 70 mil Food Safe....will purchase them for next summers batch!!! thanks for the "head's up"...

[@karlnash7105]

Any #2 plastic will work.

[@phlyist]

Whoops. I used the wrong pectin! (Realized after reading comments.) Will it still yield ok?

[@crazyjeancooking]

yes, pectin enzyme clears the pectin in the wine....If you just made the wine , you can add the pectin enzyme now to see if it will clarify...it will not affect the taste...

[@phlyist]

@@crazyjeancooking its day three in the bucket. I meant to ask if I need to stir it occasionally since the yeast is activated and making noise in there. Not too late to add the enzyme? (Just ordered the enzyme on Amazon, will arrive tomorrow)

[@crazyjeancooking]

not too late....it is making noise because it is turning to alcohol....about 75 % of the fermentation takes place in the first three days... strain it and put it in your jugs now with an airlock (to keep the bacteria and air out, but so the CO2 can escape). You can always add the pectin enzyme when it is in the jugs....

[@phlyist]

@@crazyjeancooking Thank you so much!

[@user-jn5ux1ct4r]

Home Depot makes food grade plastic buckets? O_o

[@crazyjeancooking]

LOL...I have since switched to white food grade buckets at Market Basket....this was my first try at wine....got it down to a science now!

[@frankmora7302]

Most plastic buckets are food grade. Yes even Home Depot buckets, look underneath the bucket for the triangle, or recycle symbol, if it has number 2 inscribed that means it’s food grade. And or look for the letters “HDPE” high density polyethylene.

[@noneyabusiness5443]

At the end when you put the rubber glove on the jug lol my granddaddy always used a condom maybe it was to make us kids laugh I’m not sure but it’s a great memory and a great tool🤣🙌

[@crazyjeancooking]

LOL.....yes a condom would work also...as long as there are no holes!!!!

[@j.ongman5512]

Lol accent

[@crazyjeancooking]

I haf an accent??? who woodah known??

[@isaaccutlip5815]

And some nice knockers

[@virgilmountjoy3734]

Lady, I wouldn't drink that if I was you, carbon dioxide stays in the bottle with that method. Furthermore, we don't know where your hands have been! LOL

[@crazyjeancooking]

High school chemistry....The CO2 escapes through the hole in the balloon, otherwise if it couldn't, the bottle would explode ...and the alcohol will kill any bacteria on my hands...

[@tomcarranza810]

@@crazyjeancooking he should change his name to Virgil Killjoy! 😂😂😂😂

[@crazyjeancooking]

@@tomcarranza810 yup...I'm still alive and drinking my wine....LOL

[@tomcarranza810]

@@crazyjeancooking I love your Chanel Jean! Just found it too!👍👍

[@crazyjeancooking]

@@tomcarranza810 wonderful !!! enjoy cooking!!