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January 6th, 2010 - 7:47 pm
i don’t generally measure ABV honestly. If i were going to guess it’s normally around 7-10%. Yes you can add more sugar to jack it up but it tops out about 15-17%
January 7th, 2010 - 5:53 pm
Great videos, dude.
Question..
About how much alcohol volume did the wine you made with the cider and cranberry jug end up having?
And will adding sugar prior to putting the yeast in increase the alcohol volume any?
January 7th, 2010 - 7:00 pm
why sweeten your wine at all? This is wine we’re talking about not a soda pop.
January 9th, 2010 - 5:01 am
nope, i know there’s a name for it because i’ve heard someone talk about it before. They called it some sort of freezing distillation process.
January 10th, 2010 - 1:19 pm
Can you remember what you used to call the stuff you drained off the frozen wine?? I’ve tried it a couple of times, you’re right it’s pretty potent
January 11th, 2010 - 7:43 pm
i love this guy.
January 12th, 2010 - 1:14 am
Yeah, I hear you. My wife toned it down with some water and a spray-bottle. Thanks again for your input, and keep on keepin’ on.
January 14th, 2010 - 5:09 am
nice to hear, man, that’s exactly why I do the videos. Watch out on the bleach though. That stuff tends to work its way into your brew.
January 15th, 2010 - 1:30 am
When the idea to formulate some home brew hit me, I immediately came to the web and started gathering information. Bro, you’re videos were the chief source of my first few batches. I’ve succesfully brewed 5 gallons using your advice and techniques. I’m lacking the fundamental “tools” like the hydrometer, carboy, etc…..but with some 5 gallon buckets, wine yeast, campden tablets, bleach (for sanitizing) I’ve brewed up some drinkable wine.
January 17th, 2010 - 4:48 am
thanks
yeah, absolutely. i use partial bags all the time and just fold over the pouch and store it in the fridge. Done that many times with good results.
January 19th, 2010 - 7:34 am
Great vids, thanks. I couldn’t wait to get the champagne yeast I ordered so I tried some with bread yeast – ugh! It’s definitely alcoholic though. Now I’ve got the champagne yeast, Am going to try a half gallon first. Can I use just a half of a package or yeast for this smaller amount of juice? Will the rest of the package of yeast be OK for a while?
January 21st, 2010 - 8:13 pm
ick, messy. talk to me when you have a 2 liter of home made soda explode in your fridge… THAT is messy, lol.
January 22nd, 2010 - 5:47 am
yea youre right . .it look like about a half a gallon leaked out
January 25th, 2010 - 8:45 am
sounds like you didn’t leave enough head space. Wine/Water expands when it freezes.
January 27th, 2010 - 8:07 am
okay so i have a question . . i did this with a gallon of fruit punch that i left some head space on it and i used bakers yeast… i let it sit for about 15 days cause i got anxious and stuck it in the freezer with the cap on . .let it freeze solid and to my suprise when i looked at it had leaked all in a drawer of my freezer and the jug was all puffed up . . could you tell me what i did wrong?
January 27th, 2010 - 1:50 pm
o the stuff that doesnt freeze and you take its called whitelighing or more know as moonshine
January 28th, 2010 - 5:41 pm
thanks
February 1st, 2010 - 5:33 am
ya, absolutely that would work, but you can also just add yeast to the juice cartons too and ferment in that. Inmates in prison do that over here a lot.
February 3rd, 2010 - 5:09 am
Hey merddyn I have a quick question, in the UK its hard to find those big bottles of fruit juice, they’re mainly in 1LTR cardboard cartons, would it be possible to buy a few of these, sterilise a bottle with boiling water then fill the bottle with the cartons of juice???? thanks
February 5th, 2010 - 7:58 pm
1)In any way would it be helpful to this process if we racked after 7-10 days then let it sit for another three weeks or so? 2) From what I’ve seen/read elsewhere, most winemakers stir/mash daily during primary fermentation then leave it sit to clear during secondary. Since this is basically 1 fermentation process should we be stirring at all within the first 7-10 days? And finally, 3) What is the purpose of some winemakers heating the yeast? Thanks for your help!
February 7th, 2010 - 4:56 pm
I am making starwberry kiwi wine and so far so good! Also interested in joining your wine making class online. GAiL
February 9th, 2010 - 2:06 pm
does it have to be champange yeast or can you use regular yeast.
February 11th, 2010 - 5:19 pm
yep, after freezing the yeast will settle out as sediment. expect a 1/2 inch to inch depending on container and other variable.
February 13th, 2010 - 10:14 am
and also, will the yeast become sediment at the bottom after im done freezing it, reducing the yeasty taste? how much sediment can i expect. thanks!
February 14th, 2010 - 1:20 am
2-3 days would be ideal.