🍷Can you make GOOD WINE from GROCERY STORE GRAPES?🍇 + BONUS RECIPE!
Vložit
- čas přidán 29. 04. 2020
- I decided to try to make Red Wine at home from black seedless table grapes I bought from the grocery store. Recipe for the wine and Bonus Pork Cacciatore Recipe below.
Options if you'd like to support Bearded & Bored:
Shirts & Drinkware - bearded-and-bored.creator-spr...
Patreon Monthly Contribution: / beardedandbored
Monthly Contribution through CZcams = click the JOIN button next to the Subscribe button.
One Time Contribution to help me buy supplies: www.paypal.com/donate?hosted_...
Ingredients:
7 to 8 pounds seedless black grapes
1 pound blackberries
1 lemon - juiced
1 to 2 tsp cream of tartar
1 cup sugar dissolved in 1 cup hot water
½ packet Montpellier Yeast - amzn.to/2WADxyq
The equipment I use:
Hydrometer - amzn.to/2ZixC33
Bucket Spigot - amzn.to/2IBceO5
StarSan - amzn.to/2P1XFqR
Airlocks - amzn.to/2ADAQRg
Grommets for Airlocks - amzn.to/2Rx9m7U
Mini Siphon - amzn.to/2Df7fQz
Shop at Amazon using these affiliate links to help support my channel without costing you anything extra. As an Amazon Associate I earn from qualifying purchases.
Procedure:
1. Remove the grapes from the stems and rinse, then crush with the blackberries to release the juice.
2. Add the cream of tartar, lemon juice and sugar/water, mix thoroughly, then add yeast and close up the fermentation vessel. Take a hydrometer reading of the juice to determine sugar content before closing up the vessel, and record your results.
3. Punch Down The Cap of fruit that forms on the wine several times a day for two weeks. This will prevent mold and bacterial growth. Be sure to use a sanitized spoon each time.
4. After the wine has fermented with the the grape skins for at least 2 weeks, strain the wine through cheese cloth to remove the skins and pulp, then transfer the wine to a sanitized vessel with an airlock for continued fermentation. Take a hydrometer reading to determine if primary fermentation is complete. Record your results.
5. MALOLACTIC FERMENTATION NOTE: Your wine may undergo a secondary fermentation where any malic acid present is converted to lactic acid. This will improve the flavor and mouthfeel of the wine. This is may not happen in your wine, but if it does, it will release more CO2, so make sure to use airlocks on your vessels until final bottling.
6. After 30 days the wine will clear significantly. Siphon the wine to a third vessel and add sterilized oak pieces for flavor if desired.
7. After a final 30 days, bottle your wine and let it sit undisturbed for 6 months to 1 year before drinking.
PORK CACCIATORE:
1 pork tenderloin - cut into 1/2 inch thick medallions
6-8 mushrooms - sliced
1 sprig fresh rosemary - chopped fine
1/2 cup red wine
1 jar of your favorite pasta sauce
1. Season the pork medallions with salt and pepper, then sear them on medium high heat in a few tablespoons of olive oil until browned on both sides.
2. Remove the pork once browned, then add the mushrooms to the pan and saute until browned.
3. Add the rosemary and saute for 30 seconds, then add the wine and scrape the bottom of the pan to release the delicious browned bits.
4. Return the pork to the pan and add the pasta sauce, then cover and simmer on medium low heat for 10 minutes.
5. Serve over pasta or with a nice crusty loaf of sourdough bread:-)
TWITTER - / beardednbored
Intro music - “Yes Ma’am” by Cullah is licensed under an Attribution-ShareAlike License. Check him out. He's Awesome! / @cullah
Background Music - Chicago by Otis MacDonald
Outro Music - "I've got a Plan To Rule The World" - by Cullah is licensed under an Attribution-ShareAlike License.
#GroceryStoreGrapeWine #HowToMakeWine #IGoForMerlot
WHAT'S WITH ALL THE FOAM? Since I am getting this question a lot I'm pasting my response here to clear up any concerns you might have about the sanitizer I'm using - StarSan is a no-rinse sanitizer and is safe to leave on your equipment. I've been using it for years and have never had any effect on the flavor or health of my brews. It actually breaks down during fermentation and acts as a yeast nutrient. The saying among home brewers is "Trust The Foam.":-) Here's a link to check it out for yourself -
The beautiful thing about wine making is learning from the experience and leveling up from there. There is always a sense of pride and accomplishment when drinking the finished product. Thank you for showing us your skills. I learned a lot. As for making hand sanitizer out of your wine. I would be proud to share a glass with you.
"Wine takes 6mos to a year to make....." I'll stick with cider.
HELLO ! i don't want be "Mister i know all !!", i am a simple french who worked 25 years for Champagne (cooling fermentation). My remarque is simple. Your wine is clare because you use only juice for the fermentation. With skin of red raisin during the fermentation, your wine will be red... EXCUSE my english please !! best regards master !!! you do a good job !
Black grapes? You mean olives? Haha jk
I didnt think you needed to boil wood...? I read that wood has some serious anti bacterial properties.. But then again fungus wouldnt grow on wood if wood had..... Yeah nevermind! Carry on my brew wizard.
It is alot easier to mash the fruit if you FLASH FREEZE IT! Then Sugar then Boiling Water will turn those Grapes to jelly like. Almost NO mashing! A good thing. Soap?
You can tell you are a distiller at heart…because you did this the hardest most agonizing way ever! I am an experienced wine maker, and bud, you are torturing yourself lol
just getting to see this. I buy fresh grapes when they are onsale, freeze them until I have 15-20lbs and then make wine. I usually crush the thawed grapes roughly and then ferment them. ( increase the OG with grape juice concentrate not table sugar) great stuff and you know it make great brandy.
Whatcha doin Bearded? I'm BORED. ; P
I used to do this in high school and hide my brew in the hayloft of our barn. One day my dad found like 7 jugs of shitty homemade wine brewing, and when I got home later he was like, "I'm guessing that shitty wine in the barn is all yours?"
I make a wine called ‘lunchbox wine’.
If you're not making hand sanitizer and you're making homemade wine or homebrew you're always pleased with your own results and don't care what anybody else thinks thinks of what you made and it always goes down well 🇬🇧😁👍😳👍🇬🇧🥂🍻🥃
Great content. I enjoy your snarky wit, mixed with no nonsense instructions. Keep up the good work!
The process is fun I'm loving it
I'm currently making a Melomel (mead with fruit) from concord grapes. Can't wait to try it.
Glad you enjoyed it. Awesome
All good, clean fun... and yes, I was watching the beer garden progress with interest!! 😁😁🍻
Great method - thank you; the wine tastes very good.