Plus they often keep working long after you think they are done, resulting in highly pressurized wine bottles. I have opened one that was aging for a month after the fermentation looked like it had stopped 30 seconds between air-lock bubbles, which is the standard and the wine foamed out just like champagne spilling half the bottle on the floor. It just kept foaming and foaming and foaming. I was left with half a bottle of wine and a huge mess to clean up. The champagne yeast makes for a very dry wine, if you like any sweetness to the wine, you should try a different strain of yeast.
If you have a local brew shop, they should have several choices of yeast available. I will say that waiting 30 seconds between bubbles is probably the figure for 5 gallons of liquid. For a small container like this, quintuple that figure to 2: I only use champagne yeast. Your problem with it is That you bottled it Way to soon. Second thing, If you dont like dry wine, you can stabilize your wine using k-meta with k-sorbate.
Then sweeten to taste. Any yeast will make either a sweet, or a dry wine. If you only put in enough sugar to produce the alcohol content that the yeast can process, then you get a dry wine. Any more sugar will make a sweet wine because the yeast cannot convert it to alcohol. Hi Paul, I want to make red wine that is unsweetened and unfortified, similar to what Jesus and his disciples would have drunk on Passover a couple thousand years ago from our grape vine in our backyard, unless circumstances change. Can you give me any pointers on how I should adjust the one minute wine recipe or give me any links that would help me produce wine that is reasonably similar to what the ancient Jews drank on Passover night?
I stumbled onto the 1 Minute Wine article a couple of months ago and have been making wine out of Juicy Juice under my guest bathroom sink ever since! Decant to another bottle, rest 2 weeks, drink! I prepare 1 bottle after work every Friday. Have you shared some with other people, and what do they think? Before we head down the path towards a lengthy discussion about taste and quality, let me first say that I am not much of a wine drinker. Prior to my introduction to 1 Minute Wine, the last time that fermented fruit juice wet my whistle was about 4 years ago and I think the wine came out of a box.
My apologies to those of you a more sophisticated pallet, but you have to keep things in context here….. All in all, it was not bad. This is the 1 gallon easy mead recipe I would try out, courtesy of Ran Prieur. To make mead, I put maybe a pound of raw honey in a glass gallon jug, fill it with water, shake it around many times over the course of a day to get it dissolved, then just take a couple sips, and micro-critters from my mouth will get in and start it fermenting. Honey is a natural antibiotic, so it takes much longer to ferment than apple juice. I would probably use a commercial wine yeast instead for a quicker and more predictable fermentation.
Mead needs water, and if your tap water has chlorine in it, that may slow down or kill your yeast. Leaving your tap water out overnight will fix this problem — the chlorine will evaporate away. Make sure that the liquid is no warmer than room temperature before adding the yeast. If you want to experiment with different flavors try adding diced fresh fruit. I once made a batch with strawberries and rhubarb that produced a very sweet and smooth mead that had a rather unexpected kick. Can you just leave the fresh fruit in it the entire time it takes to ferment it? Some fruits you can leave in, and others you cannot.
One bad experience I had, was watermelon. Apparently, it needs to come out very early in the fermentation process. Also, most recipes call for about four pounds iof fruit for each gallon of wine. I always found this to work well except with strawberries. They take much less. If you use four pounds of strawberries, it will be like drinking pure strawberry juice. In regards to mead, it is a very tasty and satisfying beverag. Good luck to all of you who seem to be discovering how easy this can be for the first time! I have fresh muscadines I need to use. I would like to make some wine out of them, and use your recipe.
Can you revise your recipe? Did you get a revised recipe for using fresh musadines to make wine? If so could you please share, would like to get set up for the coming season, Thank you. Just make juice out of your grapes and replace the store bought juice with the homemade juice. Works just the same. I always boiled my grapes with a little water and strain through some cheese cloth. Yeah sure, but the limiting factor is likely to be its sugar content, which you can measure with a hydrometer or look on a bottle of V8 tomato juice.
The reason for some of these chemicals in wine making is to prevent bad bacteria forming in your wine. If you make a batch of wine and it forms one of these bad bacterias you will become extremely sick and if you share with other people — ditto! Why take that chance for a cheap bottle of wine with no taste or distinction to it. Never heard of this happening once in my family and my family has been doing it this way for many decades.
I have never had a bad one either. And we used to make our water locks with a tube and a cleaned out soda bottle, sometimes we used plumber putty to seal around the tubing on the wine end. Thank you so much! I make cordials as of now 9 different flavors- that I love and my husband brews beer— guess we will make this next! As a child I remember my parents making wine and it conjures up very fond memories and fun. I want to ask you about the alcohol content…. See my journal for more. Okay seriously, could we use just a modicum of common sense and God-given reason here? Please, corn sweetener is fructose, the very same sugar present in fruits.
Fruit sugar is all natural. Corn syrup is artificially derived through a process of combining corn starch with hydrochloric acid. To make this into high fructose corn syrup, the corn syrup is then treated with an enzyme to convert some of the glucose into fructose. Just as calcium from its various sources is not exactly the same, nor as usable by the human body. People who skipped chemistry class so they could smoke dope under the bleachers should stick to what they know: I smoke and make wine.
My wines turn out lovely with a bit of sanitation. Glass carbons with a airlock are my prefrence, but you can buy juice in glass bottles. A grommet made of a piece of silicone tubing will seal a airlock to the containers lid. Vodka after the first day or two is a great idea in the airlock. I use a balloon and has worked just fine. A good choice for a jug would be the one gallon Gatorade jugs.
Very heavy plastic and a very sturdy lid. I drilled a hole through the top and fed aquarium tubing through it and hot glued it to seal. The other end of the tube I feed into a container half gallon milk jug works fine of water. This acts as the airlock. Using the frozen concentrate method, absolutely perfect.
Get a hydrometer to check how much sugar for the best precision.
I home brew, but have been looking for methods to begin wine making on the smaller scale. Yes of course — in fact I adapted this recipe partly from an apple jack recipe. Why not pear wine, mango wine, pineapple wine? A few ppm of this will kill your yeast right now. If you can find a sorbate free source, then bully. Be prepared to waste a few batches though.
One drawback to apple wine is they tend to take some shelf time once bottled to be drinkable. Airlocks are cheap enough, but for an even cheaper method, I use some old fish aquarium airline and a drill bit drill a small hole in the lid. An even cheaper airlock is a party balloon with a tiny pinhole poked in it. You can get a bag of them from the dollar store. You are correct, even the wine snobs out there are curious about cherry wine, blueberry pomegranate, or strawberry kiwi fwiw, they all taste pretty good. I am just wondering if it is safe to just skim it or is it a health risk.
I do my very best to keep everything as clean as possible as I do not like or use campden unless absolutely necessary. Dissolve the sugar into 6 cups of very hot water. The cheep sugar kind is often Beet sugar yucky. Allow the sugar water to cool. If it is to hot it will kill the yeast. Mix the grape concentrate,sugar syrup,yeast water into a gallon glass jug i use the ones that my Apple cider comes in during the in during Apple cider season.
Top that off with good Spring or Well water warm around 82 degrees then place an unused condom with a pin hole in the tip. Secure it with a couple of bread ties or a pipe cleaner and store in a nice dark warm place. I put mine beside my hot water tank. In about 2 weeks the rubber will go up then go down. Strain the wine through some cheese cloth or a cheep new tee shirt that has been rinsed out in hot water leaving behind as much sediment as you can.
Store the jug on its side. For Saki, take a 1 bag of rice and add the 4 cups of sugar from the above formula. Cover this in hot water and simmer and stir until the sugar is dissolved. Use the instructions from the grape wine minus the grape part. Let me know what you think Rick…. Great article and site I just stumbled upon. Finally, good directions that can be followed by the average guy like me. The discussions are positive and informative. My question is do have any recommendations for buying grape varietal juices like Zinfandel and Cab Sauv?
Would the process work the same once you mixed the juice with water? Good info on champagne yeast. Thanks for helping us wine rebels! Am working on a blackberry one now. The apple cider seemed to be the most combustible…after I made it, it was almost pop the cork every time I opened the bottle even when there was just 2 inches of wine left in the bottle!
Use champaigne yeast, may be reason. The apple cider is my favorite so far. Just my experience and taste. I like your recipe. I have been brewing at home for years useing all the crap fancy wine makers call for. I tweaked the recipe a little bit though after a few batches. I cut the sugar back to 2 cups it gives a better taste but not as high alcohol content though. I would use just 2 cups of sugar for a dry wine. The longer you let it ferment, the drier it will be.
You mentioned ideally to have around 80g of sugar per cup of juice. Should the volume of the sugar added be considered if it is honey or juice concentrate which is partially liquid? It will be different which is where the hydrometer as a sugar measurement tool will come most in handy. Airlock stop bubbling after 10 days. I cleaned the fermentation vessels and bottled with remainder of the wine. Anyone else had similar experiences? It might also just take significantly longer to ferment out than champagne yeast, maybe as long as 6 months.
When you add all of the ingredients, you have to let the fermented juice catch air for the 1st fermentation stage with usually lasts about 6 days. If you prevent the must batch from getting air the fermentation can stop many times you will notice if you give it air after the fermentation has stopped fermentation will start again. I hope this helps. Love this idea, and am working on it now! A fish tank air pump and a sintered stainless air diffuser aerates the wine or wash fairly effectively.
Medical oxygen is even better. I have a friend who has a Mulberry tree orchard and he makes wine for a living. So yes Mulberries make great wine. This is a great site! Love the balloon idea. My Lithuanian grandfather made wine for the Catholic church. He never had any fancy equipment either. Having said that, I live in Hawaii, and run into some issues people in cooler climates do not. LIke fermentation under 70 degrees fahrenheit. The coolest place for me is under the house, which is on stilts-like most houses here-so gets good air circulation and shade, but the air can be WARM.
I do my best to keep things cool but temp can fluxuate. But that is not my issue. What is, is, how can I use fresh Mango fruit in your recipe and not store bought juice? How do I filter out the pulp, and get the wine to be clear? I guess this is where racking comes into play. I have a tree with a zillion juicy and super sweet Mangos, just waiting to be made into wine. If anyone can tell me how to go about this, using this wonderfully easy recipe, I would be very appreciative. Much Aloha, Mahalo nui loa, MaryAnn. Mango juice should work great!
How to Make Wine in Just One Week | Delishably
You could either use a commercial juicer to filter out the pulp, or just use a metal strainer for the big chunks then a cheesecloth filter for the smaller stuff. These are sort of the strainers I had in mind to use: Fermentation at your hawaii temperatures should be fine — faster in fact than at cooler temperatures.
You can probably figure out a really good guess by using the nutritional facts on the label, does it have one? Check the serving size for one cup of prepared juice then multiply the sugar amount in a serving by 4 — which is normally the ratio of concentrate to completed juice. I have the equipment, but have been too intimidated to begin because it all seemed so complicated.. You have given me courage.. My instinct would guess: There are about 20 seconds between bubbles. Are there any real worries about aging the wine at room temperature for long periods of time up to 6 months.
Please bear with me.. So far so good. Thank you so much for this great tutorial. I would decant the wine to remove the sediment just to avoid the wine taking on flavors from the yeast. If so, at what point would I transfer from the jug to a glass wine bottle? Yes just make sure the bottles are clean dishwasher is probably enough and corks are new. What a terrific thread and site. Real down to earth viners.. While racking, what would be wrong with introducing a commercially produced wine in small portions.. Or kick it up a notch with an ounce or two of brandy or even vodka or rum?
Good ideas, part of the fun is experimentation.
Abandon the dogmas of brewers and you will have a better time, make better and sometimes worse boozes, plus probably save money. We planted a table grape, dark blue, and it must have been a great year for grapes. Maybe I should can the juice. What a confusing chance I would make if I tried. Thanks for all the input! I just attempted to decant my batch of 3. I tried filtering through cheesecloth and also syphoning but I still have ended up with a thin line of sediment at the bottom.
Even giving me a bit headache, probably the dead yeast inside. Hi Trevor I found your posts very helpful thanks.
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Im planning to make my very first batch of red wine. Some of my concerns are Can i start with a 2Litre container batch for trial basis? And please mention the proportions of grape juice and water for a ml batch. Where can i find the cheapest but good quality kits. Awaiting your responce and thanking you in advance.
I have made 2 liter batches with great success. You might need to add additional sugar if your hydrometer reading is low, you will need a hydrometer to test this. Check out the Lakewood Organic juices , I bet many of these would make excellent wines. Thanks so much for this fun and informative post!
I have a huge grapevine arbor in my back yard and for the past 22 years have only made grape jelly because making wine seemed too complicated and expensive.
This year I found the balloon wine recipe and am trying it out. All of the recipes I found call for juice that has some sugar added already, but my grape juice comes without added sugar, of course. Does adding cups of sugar still work for natural juice? And, I added a full package of wine yeast. How do you think that will affect one gallon of wine? Thanks for your reply! Adding extra sugar would work great for any type of juice, but since you grow your own grapes it really is best to have a hydrometer to measure sugar content since it could really be anything, depending on sunlight hours, watering, grape variety, and grape maturity.
So many variables that will affect the sugar content of homegrown grapes. Adding a whole packet of yeast is just fine, I add less just so a pack of yeast lasts longer but you can add a whole packet and it will cause no problems at all. The reason for this is that yeast will breed and multiply many many times either way and end up with the same amount of yeast in the end.
Will get a hydrometer and an airlock for next time around! Hi Anne B; I had a lot of grapes giving to me, heres what i used and it turned out great!! Put this in the primary fermentation process,5 gal. Did it without hyd. Its pretty powerful stuff and sweet. You can always add more later to sweeten if u like. You have to screen it into a plastic carboy jug that spring water comes in, No yeast is needed or chemicals.
1 Minute Wine Recipe
Have to say, this sounds exactly like the recipe me and my friend made in high school. However she had told me that the baloon had gone all the way up and Great intro recipe for starters into brewing your own wine at home! Some additional tips because there are some things that you arent told: Use more cans of concentrate and less sugar for I found a recipe like this in a local newspaper I made it twice and it is really good..
You can choose whatever flavor you like but my favorite is the red. You will need a sterile milk jug, a large latex balloon and a rubber band to complete the project. This Wine is a bit stronger than regular table wine. Its great for cooking as well as drinking.
Added to shopping list. Go to shopping list. Prep 5 m Ready In 11 d 5 m Combine the yeast, sugar and juice concentrate in a gallon jug. Fill the jug the rest of the way with cold water. Pour the juice concentrate and yeast into a sterile milk jug. When the sugar and water mixture has cooled fully, pour it into the juice mixture.
Stir to mix the sugar and yeast into the juice. Add the rest of the water and stir well. Poke a hole in the lid of the jug and place one end of the plastic tube into it. Run the other end of the plastic tube into a glass of water. Place the jug in a cool dark place and check on it regularly. You will need to leave your homemade wine for approximately 5 to 6 weeks for the sugar and yeast to work into alcohol. After this time, you should find the sugar has settled to the bottom and the yeast should have stopped reacting by now.
You should wait for your wine to stop producing gases before the next step. Add the 1 litre of juice to the 3 litre bottle. Then put 3 cups of sugar in your 1. Next add boiling water enough to dissolve the sugar. After the sugar has dissolved, top up the pot with cold water and add the contents of the pot to the 3 litre bottle. Shake well and then add the 10 grams of yeast.
Shake again and then take the cap off the bottle. Place a balloon over the cap part and let it sit until balloon inflates this method only takes mins for the balloon to inflate which indicators fermentation has started. Next pierce 2 holes in the balloon with a pin. Now all you have to do is wait until the balloon deflates this takes between weeks.