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How do you utilize the cheap bottle filler tools

i make a killer sparkling wine from 5 alive tropical fruit juice, ppl can not believe it and think i made it from champagne grapes

Hi there! 1:21 What if we are using frozen apple juice that contains malic acid? I remember you mentioning malic acid in a video but I can’t seem to find it now.

Hi there! 1:21 What if we are using frozen apple juice that contains malic acid? I remember you mentioning malic acid in a video but I can’t seem to find it now.

Been making this since I was 12. Learned from a neighbor. Great unfortunately kids back then.

Ive actually grown pretty fond of concord wine. Make it a lot. It makes great brandy too!

I love your channel. I am new to wine making and I'm following your videos to learn. However I get confused on some videos you do this on others you say to do something different. I'm speaking about back sweeting. I'm following your Make wine from Welchs juice video and this is different then that video. Which one do I follow?

Made a batch of wine from Welches apple juice, ended up with 28% apple wine, took 3 weeks to drink it all, and wrecked my pancreas now been dealing with type 2 diabetes for 4 years. Caution when drinking a lot of this!!

So this was seven years ago. This test is for the Free SO2. Have you tried boiling to find the Bonded SO2? My question is, performing just this test alone, am i still getting the reading i need?

Really smart !

Thanks for the video:) Simple wine that tastes decent. I use 100 percent grape juice. Ferment it in the plastic bottle it comes in as it is already sterile. Some sugar and white wine yeast (it seems to work better) Shake it up until it is dissolved. Air lock. I decant at three weeks maybe do that twice. It clears itself. Drink:)

Do you ever do a VA test? Is it important to do even if youre a beginner?

I'm no professional wine maker, but I make decent wine that's better than your average $10-15 bottle of wine you can find. I decided to run this experiment as well with Welch concord grape juice. I yeast (EC-212), toasted French oak chips, dried black currants that I rehydrated, basic cleaning & sanitizing stuff, nothing crazy. It came out pretty dang good, i was shocked 😂

Wait, you just said we won't need a press if we are making white wine. How do you press the juice off the grapes then?

What if my Sauvignon Blanc and fresco yeast only fermented for 8 days temp kept at 65 and ph 3.5 in bucket. I’ve been forced to rack in to carboys and now am doing secondary. No bubbles at all. Day two

What if my Sauvignon Blanc and fresco yeast only fermented for 8 days temp kept at 65 and ph 3.5 in bucket. I’ve been forced to rack in to carboys and now am doing secondary. No bubbles at all. Day two

I just drink some of the grape juice off and then add sugar and a little yeast and leave the cap really lose but secure and it's less Work and less mess and taste great in a couple of weeks

Bla ! Bla ! Bla ! Only 🫵🏽 It’s boring 👌🏻 Make normal videos

Hmm. Now i want to make my father since strawberry rhubarb wine... Is it safe to use the stalks? To Google!

Lol. Nice! Just got done with mine. Letting it clear now. So far delicious.

You know people make this commercially. US made kosher red wine is made from these grapes.

Anybody catch that???👀 Welch's "family size" bottle was $7.99 🚨 . Now , you thinking what I am thinking ??? How much is an ounce of *Silver ?? An American Eagle backdated or new type II Silver ASE 🇺🇸💪

Is that a magnetic stirrer?

Very good advice for the amateur winemaker 👍🏽👍🏽👍🏽👍🏽

Table holds the weight of all them bottles jugs

I hire a skunk to eat the yellow jacket ground nests. My beekeeper friends don't like the idea, but it works for me. Another added benefit is that they will eat your lawn grubs, reducing next year's Japanese beetle population. Yeah, that leaves holes in my lawn, but we are country folk who don't really care. It all levels back out eventually. When the skunk comes around, the amount of yellow jackets in my vineyard drops like a rock. Seriously. I feel fortunate to get a visit just before harvest season. If I didn't, I would probably ask around to trap one and put it in my yard. Yeah, that sounds a little red necked, but it works.... just like duct tape. On another note, I watched this video to get an idea of when to harvest my Marquette grapes. This will be the first harvest for them. I have no idea how high the Brix will go. Therefore, I am testing every other day and charting it. If it levels off I will pick them. Right now the average is 20.20 Brix after testing about 6 grapes from various locations. Now here is the issue... Finger Lakes vineyards are not going to sell Marquette juice for another two weeks. Juice that I have purchased in the Finger Lakes region never hits above 16 to 18 brix. My growing zone is colder than theirs. Somethings seems a bit odd. I'm afraid that if I wait too long the grapes will turn to mush. I had that problem once with Itascas and it wasn't a good thing. I don't really expect an answer to this because each year and environment is different. I'm just putting it out there incase somebody has run into this issue before. One other point; none of my grapes have ever hit 20 brix, so I am puzzled why these Marquettes are there and why so early. My Itascas are at 17.8 brix and climbing. I am already at the level of Finger Lakes juice, but early. With that being said, all my fruit and veggie harvests have been early this year.

So this is a homemade wine show but today you're talking wine W/ sulfates added

When you said “maybe you’re in prison” I lost it haha

How about adding Splenda after fermentation to back sweeten the wine?

First, THANKS for your interesting and informative videos and the time you spend to spare your knowledge with the community ! Im dealing with 1500 to 2000 lb of grape each year so Im getting a lots of skins each year so what I'm doing is to make some grappa , some compost for the vines as well, but the thing I do differently is to keep some frozen for the next year and if my product is not reach in color and tannin (mostly when I have to harvest earlier then usual) I use the frozen skin from last year to the must to bring the tempture down and add a little bit of color and tannin during cold soak. I don't recommend this to everyone, but under control I got a goos result. Ive never done "piquette" before but your video just made me to try this year. Thank you

Made the mistake of putting 7 gallons of watermelon wine in a primary fermentor on a cushioned chair, turned away for 2 seconds, and my cat pounced onto the side of it, it flipped over onto the kitchen floor. Lol took forever to clean up 7 gallons, but it least it smelled good!

Invert sugar gives you a fatty liver and heart problems. Good luck.

I am making wine for the first time in my life. I live in the gulf. Would you please tell me what exactly I meed to use as a nutrients also, the temperature is really high in the gulf, does this affect the wine making?

Tristen Tate, is that you?

When pouring the wine back into the grape juice container you added a lot of oxygen to it. That's not a good thing so why did you do it.

Question, when you start a wine do you use go ferm to kick start the yeast and then mix in fermaid k when you add the goferm and yeast mixture to your must? Basically do you use both products or just 1?

I did this with concord concentrate. It was so good. I added some spices to make it like a port and then oaked it. It did need a lot of wine tannin since there wasn’t any skins or seeds but, after 4 months I was amazed at how good it was.

Putting the carboy in ice water was such a gem. Thanks for sharing.

Excellent explanation. Thanks for the video. It is also used as n juice packaging

Well you know I figured the swelling of the wood would be kind of like when we would do it to a wood boat when we build a new wood boat we would feel the boat hull slam full of water why doesn't this guy just feel the barrels all the way up with water saves a whole lot of work slushing that heavy barrel around🤔

Great tips, I had an explosion where the wine went everywhere but I didn’t lose the wine(glass didn’t break) . What a mess but it was the best wine I ever made. Lol

I appreciate your efforts here but boy oh boy, I wish you appreciated the global reach of youtube...the US is the only major country that uses degrees Farenheit. The rest of the world and all scientific disciplines use degrees centigrade. When expressing fermentation temps in Farenheit, you might as well have switched to speaking Cantonese...

For those on the Metric system, the recipe is: 1.5 liters of juice 2 tablespoons of sugar 1/4 teaspoon of yeast

kind of i live in a village in BEST antique winery region at last 2.5 thousands years at least, for only 10 years. and i know, that you can have peaches at its BEST only few weeks a year, when to harvest apples, GRAPES, plums, tomatoes etc exactly, +-1, 2 week and you CANT EVER IN ANY COINCIDENTS to buy same in grocery store nearby. ingredients making product, not smartassnesses 😂 INGREDIENTS

and main advice for all brewers and winemakers - at first do youre beverages 100% from one type of grain, grape, yeast, hops etc. so forst youll understand how it actually taste 100%, and only after you can think that youre so awesome that you can mix some of those, and some of those, change temperature etc and got youre PERFECT BUKE 😂 and one more advice - ingredient is everything 😂 you cant make it beter than it is, if its really good 😂

and only problem with cleaning i had for years is that you dont know what colony of yeasts will conquer fermzilla 😂 those that you add on purpose or those who covers somwhere in the fermzilla and activated faster 😅 thats the actual problem, so beter to use same yeasts in one fermzilla. one you love the most 🥰😆 and you can sterilize it as much as you want to. there will be some colonyes of yeasts somwhere and they can activate while youre beer is coolong, faster.. i suppose they re conservate themselve as stones at youre inner side of teeths, its full of bacterias. so there is same structures in fermzillas and they live there. i, persinally, had no problems with bacterias or fungus at all, never. but most of the time yeasts are boiling there in the morning BEFORE youve added them 😂

noone talking about TEMPERATURES OF FERMENTATION at winemaking channels. in brewing its a HUGE theme, you can have a ale with banana or buble gum flavor only by changing temperature +-5 celsius.

you can buy beermaking fermzillas and "rack", take it from yeasts and sedimants, as much as you want to under smallest pressure you desire 🤔 in pure co2

Concord grapes were eradicated in big plantations by the government in Portugal due to poor quality for wine making 50 yrs ago …It can still be found in some areas and I loved it bc of low alcohol content and it’s aroma ….usually does not keep well for long term …

You are using very simple products and equipment but your vocabulary and knowledge comes through so heavy that in the beginning i was following pretty well but as we went on I kind of lost you. A bit more studying and research or watching the video another time or two would help me. A relative of mine left me a recipe to make wine like this. That is why I am watching. I have very little knowledge about this stuff so that is playing in. BUT, you're awesome at being humble and explaining all your methods while also using the terminology even if to just make me do a little more research. Awesome video, thanks for making it mostly understandable.