SWLA Wine (easy homemade wine)

so today we're making swala wine if you're wondering what swallow wine is it's probably because i just made it up like 15 minutes ago swallow the wine mean stuff we had lying around wine i know clever right but anyway we also had some technical difficulties where our microphone let me check check check check okay it's working still our microphone decided to not record any of the audio for about 15 minutes into all of the making that's why it's already in the fermenter but let me go over the highlights for you while i show you a fast forward replay of what we did over here basically i took this and i put it into this and i swirled it around and then i poured it in there but what are these things this is black cherry plum juice from aldi tell them more about it derek if you look at the ingredients it includes filtered water apple juice concentrate aronia berry juice concentrate grape juice concentrate citric acid cherry juice concentrate palm juice concentrate natural flavors and absorbic acid which is vitamin c now as i stated in the original version that you can't hear because of the thing that happened basically many of your flavored juice products whether it be a juice or a concentrate are often going to use apple juice or grape juice or a combination of both of those as their base juice because they're cheaper and they have a relatively neutral flavor profile so they can do a smaller amount of what they're proposing is actually this juice is made out of at a lower cost to you but also because it's not just those juices it's a swala in the making and then we get on to this one this is vintner's best black currant concentrate we have used this before we had about that much left in the bottom and well we just didn't know what to do with it so derek pulled this out and said what do you want to do because the juice is nice liquidy and the concentrate is more thick we poured the juice into the concentrate swirled around and then poured it into our fermenter and that's when derika realized that the microphone wasn't working but anyway if i look at this this is corn syrup which you know hey it's corn syrup i mean what are you gonna do you know commercial products apple pear blackcurrant and grape juice so even this is apple and pear mostly and then blacker they're the largest amount of the ingredients are those so even this and it also has water citric acid and natural flavors which natural flavors always scares me because there's like all kinds of things that are natural flavors that aren't necessarily things you want to be eating like bug wings for color yeah or there's like the um gland on a beaver that they use for something that just i don't even i blocked it out that's how bad it is i don't want to remember but i it's for something somebody will know but anyway we mixed those together and then i poured it in there and that's when we realized that the microphone wasn't working let me check once again yes it is still working awesome okay for those of you trying to play along at home that will be rather difficult today however the point of this video is that with a little bit of working knowledge of how to brew you can basically take any ingredients throw them together and make a working brew notice i didn't say good tasting or fine i said working it should ferment what you get is going to largely depend on the quality of the ingredients that you add and the flavor combinations that you put together now because both of those things are largely the same i feel that this is probably going to be just fine it's cherry and black currant where the two different things everything else was mostly apple and grape you're trying to come up with a name for this i was thinking dark fruits or something with romantic notions and brian's like nope we're gonna call it zwyla i had a lot of other names that probably weren't appropriate for the channel yeah now i'm just gonna pour some water in to bring up the volume here notice i haven't taken a reading yet i'm going to i do definitely want to take a reading on this most definitely because i'm afraid it might be too high at this point but maybe not i don't know we'll find out i also haven't chosen a yeast yet and there's a reason for that i want to know what the gravity is before i choose a yeast because you know if this is just going to be super sky high then i know a cheese i'm going to use and if it's not then i might use something different but first he needs to mix these concentrates and water together so that way all the sugars will be uniform in his sample yeah because otherwise i would have got a bad reading so good call that's why it's good to have four eyes on something instead of just two and we have eight no we don't we each have two eyes yeah people get called for us i don't know why they say that glasses aren't eyes they're lenses it's just weird i'm gonna say though that this is this is pretty mixed up i could put the bung in there and do the whole you know shake the bejesus out of it and i probably should actually to get some air in there i think i'm gonna do it i think einstein has the so this is my solid bung also known as my thumb saver bung and i use it for mixing i put it in and that way my thumb doesn't go into the hole and it it's a joke but it sort of hurts almost a little bit if you think about it so this is also dirty which means it has to be sanitized in the right bucket of sanitization [Music] and there's a reason for that if you don't sanitize this and this comes in contact with the juices you could infect it because we have cats and you know they drop hair and stuff so i'm guaranteeing you there's at least one cat hair that touched that thing since the last time i used it so we're just gonna rinse it off in turbos and we'll be right back by the way this is kept in an einstein mug literally just a coffee mug that has a photo of einstein on it that is cracked i've had it for many many years it's probably my favorite mug ever but it's no longer usable because i'm afraid it's going to break so it has now been reserved as the thumb saver bun holder case you were wondering yes my hands are clean so i'm shaking this up to get a little bit of oxygen into it as well as just mix it together i know i probably could have added oxygen earlier but hmm did i do this on purpose just to show you that you can still do it at the end maybe okay i shook it up got my arm workout for the day and always be careful when you're taking it out because they it'll spit at you because a little bit of pressure does get built up the downside now is there's a lot of foam in here which bothers me so i just want to give this i do a swirling motion a little bit and sometimes that can break up some of the foam it doesn't doesn't get rid of all of it this smells awesome i will tell you that it smells very fruity very rich fruit so i think this this swallow might be good by golly we might just be on to something and now i'm gonna use the super sucker to get a sample formerly known as the todd we're still looking for good names for this thing just trying it out you know but super sucker kind of goes with master baster so it they work it's hard to say that with a straight face what i'm hoping for here is anything below like 1.120 and i think i may have achieved it nope oh yeah yeah oh look at that okay just stick that back in there now i'm giving this a good spin to get some of these bubbles off and just by pure coincidence it came out with 1.110 i'm not even joking about the coincidence part i was kind of concerned after i mixed them all together i went how much of that stuff do you normally do like i was thinking this is going to be like off the charts you know hydrometer just fly up into the ceiling or something when i put nope 1.110 so that worked out beautifully time to take some notes but before i take a note on that i do want to pour this right back in here and some people don't do this i'm not some people you know why because everything was sanitized that's why it's all clean there's no reason not to do this don't waste it you could drink it if you really wanted to and at this point oxidization is totally not an issue so you want some in there don't ask me why we're in a mood today i really don't know why just it kind of happened i think just coming up with the name swilla did it to me it's the simple pleasures in life boys and girls all right so i am taking a note on a piece of paper very simple notes okay you can do it however you like this is just how i do it a lot of people have asked so this one i'm doing i wrote swyla wine date 8 31 21 because it's 2021 folks that's right the year after the year that sucked who knows if this one sucks worse yet anyway then what i have is an unknown amount of black currant concentrate yeah unknown amount who knows and then a half gallon of black cherry plum and then our reading was our reading was 1.010 no one no 1.110 yeah because 1.010 would have been really low okay just so you guys understand by the way decimal points and zeros are very important when you're giving specific gravity readings lots of people try to say oh well my reading was one 1.11 and what they're actually saying is 1.011 or i get this one a lot too my reading was .900 i'm like that's not even possible like it's just not possible so be very careful when you're taking readings if you don't know how to read a hydrometer we actually have a video on that coincidentally anyway that's my notes so now we got some decisions to make and that is what is our yeast preference for this particular beverage before we do that i have to make my fancy schmancy labeling system that i've already ripped the masking tape weirdly so that piece is just no good you know you can still use that it still sticks but this one's better all right it is but to make her feel better it's gonna be a double decker of tape [Laughter] that was really hard to do with a straight face there we go i didn't waste it i used it yeah the choice now [Music] see we had other stuff ready to go if this needed it i wasn't sure what to do if it didn't need anything and we had to dilute i would probably just split it into two batches but anyway so now the choice is what yeast do we use and there's several options we could use an ec 1118 let this go totally dry this is probably going to go dry with almost anything but like an ale yeast but because it's not an ale it doesn't have any barley malt in it those are really made for those things they're that's the one exception in yeast making because it doesn't have any of that i'm thinking any wine yeast is probably good so you know what you should do fine if we have a half packet no grab one of each of the packets of yeast that we have we're gonna shake them up and pick one and that's the yeast that goes in oh okay well it goes with the swila method so our contestants are lauvin ec1118 1171b flauven k1v116 11d47 i guess we like lalvin around here plus two contenders from red star primer blanc and premiere classique now any of those yeasts will work and make an appropriate wine here they're all above the tolerance that this should go or close to it so they're probably all going to be relatively similar now they're all going to have nuances okay and we we all know this and now we have to choose one there now there you can't have it there some people might think that i'm looking at the camera i'm actually not let me just turn all the hair i'm gonna break something i can't see anything okay this is the winner right here lalvin d47 for the win okay now this is an old yeast we've had this one for quite a while old school yeah we haven't used d47 in a long time all right i'm gonna put these back in the refrigerator because that's where we store them and that's where you should store them as well yep all right live in d47 trying to think when the last time we used lalvin d47 was i think it was about two years ago which means this yeast is two years old this couldn't go badly okay we may have to add more yeast to this we don't actually know but um hey you know that it's all good now i believe this is one of them oh yeah this says to hydrate but you know what in the in an effort to make the swala in true swallow fashion that i just made up we're gonna wing it and i'm gonna dump a whole packet of yeast in there now a couple other people have done tests on um yeast like should you use a whole packet a half packet that kind of thing and we used to always say well in the very beginning when we made the channel because i was super frugal for some reason we used like a fifth of a packet for one gallon because this is supposed to make five gallons and then we started saying half a packet and a full packet depending and now i just you know i use a whole packet every time it's a little bit more pricey that way like maybe i mean i don't i don't know how much you pay for yeast but i have found that by doing that and we keep that gravity under the 1.120 mark man things just don't stall anymore they they work great they finish out beautifully and they taste really good even young so there's something to that and i think it's because they are eating their dead cousins and this ties into my little brief thing about why we keep ours refrigerated which i didn't expand on so i'm going to take this opportunity now to do so the reason why we keep our drive yeah the reason why we keep our dry yeast refrigerated is because it extends their life period it puts them in kind of the pseudo-dormant state suspended animation that um so it extends their lifespan now because we've had this particular packet of yeast in our refrigerator for such an extended period of time there could have been more death more death a higher mortality rate so by putting the entire packet in we are increasing our chances of making sure some live cultures get in there and then all the dead ones will just be food for the live ones so what's a win-win yeast are cannibals by the way something that's very very important is thwack your yeast packet there's all these little grains stuck look there's stuff coming out see yeah it's true it's funny i joke about it but it's so true that needs to be a t-shirt swac your yeast that'll get some looks i'll tell you right now you wear that one at the grocery store people be like what all right so i'm just gonna do a little bit of a swirl here and mix that yeast through i don't want to get it up on the neck because it just sticks there and looks all funky and doesn't actually get into the brew at all looks like it's getting in there it's clumping it's clumpy it's all right it's a clumper and that's okay okay airlock yes that is all it's like oh let me write the yeast on this while you get the airlock next we're gonna add a bung and airlock now we have issues where they pop out all the time you use a rubber band or twist tie or zip tie or whatever you want to use i'd prefer to not have to do that so some people have been telling me that if i put it in first and then i put the airlock in that it shouldn't pop out seems to work if they're dry it works much better if you do that though make sure that you don't push the bung all the way in because you know that's a whole other issue and that's a different set of videos correct but anyway so this is now ready to go what do we do with it now we let it sit besides that for the first day or two we keep a close eye on it and we might even keep it in like a cookie sheet or a baking sheet so that if it does erupt it'll it'll flow into there because i did get a little bit greedy there's a little bit of foam here it might actually go up into the airlock and that's okay if it does that just remove the airlock clean it out put it back replace the sanitizer fluid or use like some cheap scotch or something like scoresby in there and you know it's it's all good and if it's crazy active and just erupting all over the place simply remove your airlock insert a tube that is the same diameter as the whole airlock and put the other end of that tube in like a mason jar with sanitizer or water or whatever you want um and just let it do its thing it's gonna be messy it's okay usually about two days maybe three days and it'll calm down by the way if you happen to like scoresby i'm really sorry i just don't anyway after that i will start doing the swirl for maybe two days now i don't really do it all that much anymore people get crazy about the swirl what is the swirl it's this literally that never remove the airlock when you're doing the swirl don't do that that's a really bad thing you'll oxidize what does this do however want to pay attention to the airlock if you already have a fermentation that's kind of going they might go yep and you get eruption and you know you have a mount vesuvius on your hands which you know it just shows that something's working but it's not really something great because it could spill all over the place but the reason i only do it for a couple of days is it even necessary no i don't it's not at all i do it to get things moving especially in higher gravity must this is um on the edge of a higher gravity you know if you think about it that way it gets rid of some of the bad gas if you will because here's the thing yeast create ethanol and co2 and a million other types of alcohols and gases well guess what that's their poop they don't like swimming in it so since we want the alcohol sorry it's just so hard to say that with this right since we want the alcohol but we don't want the other stuff we have to keep the alcohol but we don't have to keep the gas so by swirling it a little bit once it starts going you get rid of some of those gases giving the yeast a little bit more room to breathe without having to smell their own poop and that way stop laughing don't stop seeing poop and that way they might be able to work just a little bit better be a little bit more efficient at what they're doing is it super important to do no but does it help sometimes i like to think so and you know what if nothing else it lets me play with my brew just a little bit rather than taking the airlock off and doing testing and stuff that's a safe way to play with it without having anything go wrong but for now we're just going to walk away just walk away and we'll be right back once this is showing you said we're going to walk away and we're going to be right back once this shows activity that we can share with you so i was watching this yesterday and nothing was really happening it it kind of evened out on pressure after letting it sit there for a while and so we had concerns that perhaps the d47 was just dead yeah well it's been about almost exactly 24 hours and you can tell it's a new day because you know new t-shirts but uh it um it obviously kicked up as you can see and uh this happens a lot people ask about this all the time so my first instinct was oh we got to clean that up right away and i said no no no no we need to share this with you so that way you know this happens it's okay and what to do about it yes but in an ideal situation you do want do not want to let this sit as many hours as we did okay we did this just to show you so don't let it sit as soon as you see it starting to do this do the things that we're about to show you but first let's take a deep dive into this and see what it looks like okay so you can see it's just pushing stuff up through that airlock and out the top we do keep the caps on the top of our air locks to keep large critters out but our caps have little tiny holes in them so we've heard that some people don't have holes in our caps if you don't have holes in your gaps i suggest using a pen and adding holes to your caps so that way the foam can come out if it starts to erupt like that you can even see in the top of the stopper there's a little puddle where it's just oozed out over the place and there's some residue spilling down the side of our fermenter when we get to the fermenter itself you can see some of the proteins already building up in the neck where the foam pushed that all out that is normal that is nothing to be concerned about it's not mold it's just proteins from the stuff that's in your must then you see the bubbles so many bubbles and you can see that they just keep adding and going and going and going they're the energizer of bubbles why because our yeast are producing them so they are super active and they're as brian was like like to talk last time about the poop they're farting away it's a fart joke in a bottle but we haven't talked about what you might notice is that we have our fermentation vessel on a tray a lipped tray such as this one will save you a lot of cleanup because anything that spills out will be caught by the tray and not on any surface or floor that you may not want it to be on you want to tell them when we put it on the track we normally put it on the tray after we realize it's actually exploded so don't be like us likes today just go ahead and put it on a tray it was sitting in a puddle before we and that way if you don't have anything in your tray you have a clean tray just to put away and if you do a big mess it's all caught by your tray yep but what we're going to do now and what we suggest you do when you see this starting to happen is we're going to remove the airlock and replace it with blow-off tube so because we have let this sit for a while some of this is going to be kind of sticky and gross which is why brian did the gesture because as you know he hates sticky gross things plus she's closer to the sanitizer liquid than i am i would not suggest putting this entire thing in the sanitizer as is i would suggest rinsing it off really well then putting it in the sanitizer liquid now people who might be concerned that we have the airlock off and that there was no sanitizer fluid left in that don't you worry about a thing everything was going one direction out of this nothing went in even now there's probably a current of co2 flowing out don't even worry about it you don't want to leave it too long obviously but don't even worry about that so a couple of minutes ago you heard me say blow off tube and if you went what the heck is a blow-off too we're about to show you first what you want to do is however all this stuff is sanitized okay it was all sanitized this stopper i'm going to stick it in here the the foam is actually starting to push up out of this this is the exact see look at that popped right out this is when you want to use a blow-off tube when you're just going to have to clean out that airlock 15 times in a day you can certainly do it that way it's just not as efficient so using a blow-off tube it's just we put the bung in a section of tubing that will fit into that bung if you have to put it in the bung first that's fine i'm just jamming it in there so it doesn't come out and then the other end goes into some sort of liquid i often use just plain old water this happens to be sanitizer fluid now if you have all this extra you can take a piece of masking tape which i'm gonna do let me show you that wipe my fingers off this side is secure it's the other end that can flop all over the place and fly out and then you got mess going everywhere just you know that's a bad idea so grab a piece of masking tape not have it stick to itself it always does that and then i just tape over the side it's just to hold it in place it doesn't even have to be neat it doesn't have to be attractive you can make it as pretty as you want to but as long as it doesn't fall out is what we're really looking for so now if the phone continues to push its way up into the tube it'll be into the tube rather than your air lock now the reason behind this being a safer way to go than re leaving in the air lock is if the air lock was to get clogged somehow it could literally spurt out of there this is much less likely to get fully clogged up because it has a long way for it all to travel and as even as we're looking at it there's no foam going up into the tube so this is probably close to the end of that super aggressive aspect of fermentation but you can see the bubbles i mean it's it's active it's a totally active fermentation usually day a day maybe two days three days max for this kind of fermentation and then it starts to die down all it means is the yeast are really happy that's what it means it's a good thing don't get discouraged you just have to play the balancing act of how much volume two are we gonna lose anything we didn't really lose anything a little bit of foam maybe we lost you know a tablespoon of brew i'm not even that concerned about it using a blow-off tube you will actually use a little bit less because it won't get up in the airlock and get lost as much it'll kind of go up about this far and drip back down a lot of time so make sure this is sanitized okay because your brew's going to touch it and it's going to come back in and you want to make sure that it's clean you might have seen a little bit start to come up so i think it is going to push some foam up into there yep there it is just a little bit here and there no big deal but uh this is now gonna go for a few weeks and uh but beyond that we want to wait until there's much less airlock activity so that we can take our first reading and we'll be back with part two of this series to do that but you see all these people over here these are our vip club members our bejesus and plaid club members as a matter of fact our vip club is what keeps this channel going it's how we're able to keep providing content like this showing you how to make blow-off tubes and you know all this stuff spurting all over the place without those people it would be very difficult there's links below if you'd like to become a vip member and if you like this video look up there's another video up there you might like that one too

Channel: City Steading Brews

Views: 20,892

Keywords: Swla wine, Stuff we had lying around wine, Simple homemade wine, Easy homemade wine, how to make wine, how to make wine at home, how to make homemade wine, make your own wine, easy wine, homemade wine

Id: MlP212td7yw

Length: 26min 49sec (1609 seconds)

Published: Sun Oct 24 2021