Make Wine. red wine, easy wine. Homemade wine.

this is going to be a short tutorial as to how to make wine from grape juice first we start off with 100% grape juice don't be fooled by bottles that say 100% California grapes or 100% vitamin C it has to be 100% grape juice with no preservatives the front of the bottle may say with added ingredients table of contents states that the added ingredient is ascorbic acid which is just vitamin C so that's okay we're going to use a variety of additives beginning with the yeast you'll notice that this is not regular bread yeast bread yeast handles the alcohol content of about seven or eight percent the EC 11:18 yeast can handle up to 18% so you'll get your alcohol quantity in your wine also we will be using peptic enzyme which is going to be used to break down the pectin gelatin which retains flavor and color when you break that down with the picnic enzyme it releases the grapes color and flavor into your wine we'll also be adding a wine tannin it's in brown powder that contributes to the dry mouth field that one usually has grape juice well the grapes that made that made this grape juice did have tannin in the seeds in the skin but since this isn't wine there is no tannin in it so I add my own and finally a diammonium phosphate is a yeast nutrient converting the sugar that we're going to put in this into alcohol is yeasts job it's not what it eats you have to feed the yeast first I'm gonna pour both bottles each bottle 1/2 a gallon into this pot just to raise the temperature up a little bit to about 95 degrees to help melt the sugar the measurement of sugar is very simple for one 64 ounce bottle of juice it's one cup that is eight ounces of regular table sugar using a hydrometer you can see that one point zero nine zero well a little bit more it's the specific gravity turn it around you can see the dead shows about 12% alcohol left a little bit more this next step is pretty important surprisingly so it's a half a cup of water at 102 degrees and this is to start the yeast from 104 to 109 are acceptable temperatures just under that at 102 it's close enough to the water before we put the yeast in we're going to add about a teaspoon of sugar and we're going to add three teaspoons of the juice we'll give that a stir to dissolve the sugar the water is 102 degrees so the sugar will dissolve pretty quickly and then we will add the yeast now there's a billion you videos on YouTube about how to do this most of them do say add it evenly over the top some prefer to just leave it untouched the yeast will begin to fall as you can see it's dropping out normally and there are others that say on even professional winemaking sites that you can give it a stir this is my 20th batch of successful wine so I'm giving a stir get all the yeast cells wet and then we leave it alone for 15 minutes while we're waiting for the east we add our Peck tick and enzyme one-half teaspoon per gallon of wine and one full teaspoon of the yeast nutrient the diammonium phosphate we add the tannin it's supposed to be 1/4 teaspoon per gallon but my previous batches you don't even feel it you don't even taste its presence so I'm going to but that and you can up it according to taste I've tried to have a teaspoon and that didn't work so now we're going a full teaspoon of 10 and per gallon of wine that astringency is from the tannin in the seeds and the skins of the grapes but great juice doesn't have ski the sins and skip sins and seeds now that grape juice has no sins and Skeets so there is no tannin in there so I like to add it so that my wine doesn't just look smell and taste like wine but it feels like wine in your mouth but not necessary this one gallon fermenter is actually 1.25 gallons outfitted with an airlock it's just a water bottle it is a narrow rectangular space saving water bottle with a container like this it maintains the same form and patient temperature that timer that you heard just go off was for the yeast it's been 15 minutes and you can see it's got a nice nice frothy foamy head on there the yeast is very alive awake alert and active definitely do activate and wake up rehydrate your yeast before pitching it into the wine and the wine is it a warm temperature temperature so we don't temperature shock it and the reason we used a little bit of juice in the yeast is also so that the the yeast could acclimate to the acids in the pH level of the juice that it's going into so that you don't culture shock it now we're going to transfer it to the fermenter use a siphon hose make sure that the end of the hose is all the way down to the bottom so that you don't splash and beat oxygen into your wine allow that to syphon in the container is full now and I fit it with an airlock since an airlocks function is to allow the carbon dioxide to push through and this side is full of fluid either water some of your juice or another fluid the carbon dioxide bubble up through the fluid and escape but since there's fluid level in there oxygen can't make its way back into your container that's it for the fermenter for a few days now because you used EC 1118 yeast instead of bread yeast you won't have a two-week fermentation the airlock will be bubbling away in about 24 hours and the yeast will metabolize all of the sugar till the point where there's barely anything left in just three days a heater now have a space heater in here that is set to the temperature to keep this room at rather keep the fermentation temperature at 88 degrees I know that a lot of tubers that make their own wine they prefer 75 to 85 degrees but 88 works great for hours and our wine is well on its way you can see that the airlock is providing its function the carbon dioxide from the right chamber is pushing under into the left chamber but through the fluid it reads 88 degrees 88 and some change that's exactly what we want since I did mention that this was my 20th batch I've learned a good deal of things yeast is 3 to 4 microns in size this is a filter sock that I got on eBay for $5 the the pore size through this fabric is only one micron so when I pull the yeast of the what is it the wine through the siphoning tube from the primary fermenter the square one I'm going to put the other end of the tube inside this sock and let it drain into the bucket and this will catch all of the yeast if you want to look at this on eBay it's actually called a 1 micron biodiesel filter sock it's used for cooking oil and even other chemicals this is a steel ring it holds its shape can't be bent and very thick singed polyester $5.00 you can use it over and over it'll catch all of the yeast so that it doesn't go into your secondary that's 24 hours the airlock is going away this is the end of the third day as you can see the foam on the head is the head is almost completely gone when I get some the bubbles are miniscule barely noticeable and the airlock is basically stopped the process has completed the fermentation is done I've taken the airlock out and I've put back I've put the siphon tube and it's going to go into the one micron filter sock and the wine is going to pass through the sock and into the bucket and all of the yeast will be kept inside the sock the wine red filter then rinses out as easily as asked we have a deep red wine that has 12% alcohol too much carbon dioxide produced by the fermentation process so now I'm going to stabilize it with potassium metabisulfite adding sulfites is fairly simply you have your Kempton tablets which are potassium metabisulfite one tablet per gallon of wine and will pill crusher add the one crushed Campden tablet into your wine and give it a good stir the potassium metabisulfite will keep a specific strain of bacteria from turning the alcohol into vinegar time to D gas the wine that is to relieve it of its carbon dioxide you can do it with a drill and a de gas end on it which if you don't have a brew shop near you and you can't just get something like that then you can get a straight wooden dowel like this and put zip ties in opposing directions and then put the dowel in the drill and this will spin but I have noticed that this tends to directionalize also so what we're going to use is we're going to use a very large baker's whisk when this turns these metal bars rip through the wine causing a far greater agitation in a back and forth motion many youtubers say that with a drill it takes about fifteen to thirty minutes I get this I get a nice rich head of releasing carbon dioxide in just 30 seconds and it's completely done in about three minutes using this method you may be thinking also that agitating the top will beat oxygen into the line and it will oxidize well it won't because as you beat the carbon dioxide out of the wine this whole compartment fills with carbon dioxide because it's heavier than air so there is no air touching the surface of the wine its carbon dioxide probably about that much the carbon dioxide protects the surface of the wine believe that all of the carbon dioxide is out you can test it with a small taste test with the with the straw clean out the fermenting container and transfer it by siphon tube from the from the bucket to back into the same siphon the with the siphon hose into the same container make sure that the hose is all the way to the bottom so you don't splash out oxygen into your mix this is bentonite clay it's our finding agent this is what we're going to use to clear it two teaspoons in a dedicated container use you know dip or Buttertubs don't use something that you're going to want to wash out and eat cereal out of or put cat to it in and then pour in I don't know two-thirds cup of hot water and let it sit don't stir it up right away let it absorb the water once it said time to sit and soak up the heat for about 35 minutes or so give it a stir until it's just a yucky mucky fluid mess and it's okay if some of it didn't get dissolved and then pour it into your wine the square water container comes with not really a cap but a lock spout once you mix the bentonite in there it creates an initial pressure just burp the pressure and make sure this is screwed on tight then the bentonite inside will swell and encapsulate all of the wine now that the bentonite is being absorbed it's going to look like that it's really very interesting and within just three minutes you notice a clearing already where that is clearer than below now every hour we're going to shake and resuspend now with the 10 minute mark it's cleared almost clear to almost the halfway point see when I put the light behind it even though you can definitely see that there is a light it's still not clear because there are six bulbs and when you can identify each of the six bulbs through the fluid then that's clear enough okay I've resuspended I've just tipped it one way gently and tipped it the other to return it to its spongy reabsorption and it's only been 40 seconds and you can see it's already beginning to settle out and clear if that's the second settling so let's check in on the clarity with the flashlight I can see the flashlight very well now and I can see the light I can't quite make out as clearly that there are six of them but yes it's a lot brighter than before so each time that we mix this back into the mix it will gather more of the sediment and pull it down to the bottom making it clearer and clearer each time that's the third settling and we check it with a light we're getting a lot of light and we're able to count if there are five lights now in the flashlight that's quite clearing up nicely we can definitely see there are well there's more than five LEDs I guess there's nine and it's quite clear but you can also see that there is still some sediment in there so now to finish it off we go we put this in the refrigerator which helps a lot and that will clear it overnight and by morning it'll be crystal clear now it's clear you can see there are yep there are nine lights I said five I said six there's nine it is now completely settled out and it is ready to be put in the bottle for aging it cleaned sanitized one gallon container with a screw top lid is the perfect vessel so I've got my siphon tube siphoning it you never pour from this because there's a thick sediment on the bottom you don't want to disturb it's cleaner and clearer if you take it off the top you see you'll always have because you don't want to get close to that sediments you always have a little bit of waste I guess there's probably about a half a cup there the container is full but not quite so I'm going to top off as close as I can to the lid with either juice or some wine from an earlier batch you want as little air is in here as possible for the aging process now on the floor in a cool dark closet and also in a bag just in case any of these containers leak it is the one on the back it is labeled and ready to wait I've got six gallons here ready to go leave your wine and a 1 gallon bottle in the dark for 2 or 3 weeks and you'll have a drinkable product if you do it this way there are many ways to do it thanks for watching

Channel: ChurchMouse

Views: 228,673

Keywords: red wine, make wine, cheap wine, homemade wine, make your own wine, easy wine, hobby wine, wine, wine from grape juice, grape juice, grape juice wine, fermentation, wine yeast, hydromiter, sugar to alcohol, make drinks, ferment grape juice, rack from primary, bentonite, fining

Id: 8m_B4bfE220

Length: 21min 3sec (1263 seconds)

Published: Sun Nov 20 2016