I Took Welch's Wine to FRANCE - Experts React!
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- čas přidán 28. 01. 2024
- I made a bottle of delicious (depending on who you ask) Welch's Wine and took it all the way to France. I had experts in one of the best wine regions in the world sample the wine and tell me if it's actually good.
Wine Dine Caroline: / @winedinecaroline
Equipment: www.clawhammersupply.com - Zábava
Solid job figuring out how to write off your holiday to France for business purposes!
Nailed it.
@@ClawhammerSupply Lyon being a great choice
Very nice
@@_Not_Retarded I happened to read this comment right when he said "my wife" in the video. Great success!
@@ClawhammerSupply You should make beer for Germany next.
"So what did you want to achieve with that?" has got to be the most diplomatic way to ask that question.
write off your holiday to France as business purposes
I wanna leave a like on this comment but it's currently at 666 likes, and we gotta keep that energy.
@@hydrophobicwater5843not today satan
@@hydrophobicwater5843666 appears so much for me 💀💀
formal way of saying "wtf bro"
"a funky aftertaste... of ...um death. " perfect. that's exactly what I was going for.
Those dead yeast that keep tasting more and more like marmite 😝 fine with marm in a soup or stew but not in a wine 😅
I'll take 7 bottles 💀
Paired perfectly with a Guga steak, dry-aged for 1 year in old socks
emos will love it :)
*falls over dead
Kudos to you man, for getting French people to taste fermented Welch’s.
´"French people" suuuuure
Got em
Rekt
😂
C'est vraiment du trolling de haut niveau 😂
fortify it to 10-12%, Add french oak cubes in secondary and call it Welch's Grand Cru
I've done it.
@@1980Baldeagle post
He should have just made it right by adding sugar. Step feeding the fermentation to not give all the sugar at once would have been a better path.
Aging, using something better than wine yeast alone, malolactic fermentation, and I agree either those wood cubes or even some raw tannin powder (very very very concentrated stuff...we're talking less than the size of half an aspirin pill worth for a 1 gallon batch of wine) any of these things could have been a major leap forward and at least less ridiculous.
If you do freeze distillation and add a few mulling spices its actually really good
So you have to drink less of it to get drunk? Lol@@Suninrags
He just gave Wine Snobs Toilet Prison Wine, and got a few positive remarks!!
Honestly, i think they drink so much good wine that it's more exciting to drink really bad wine!
@@ClawhammerSupply Honestly believable. I want to see their reaction to Crofters Cider, which is the most vile creation that I have ever drank, but also the cheapest alcohol product I know of in the UK (under £3 for 2L ain't half bad)
He gave them bad prison toilet wine. Even prisoners know that they need to add sugar to the juice to make the alcohol stronger.
Edit: and to be clear I enjoyed the video, but I also would have liked to see them try a much better version just to see if what they said changed at all
HaHaHA Yeah we have something like that here in the United States called MD 20/20 MADDOG! Tast like artificially sweetened cough medication but will waste your brain until you are a MAD DOG!
Wine snobs, that is exactly what they are lool, God they are absolutely obnoxious.
"I do love it because you made it" says one man to another. The world would be a much better place if we all came from that place.
the south of france will do that for you : nice weather, great food, and lots of wine
@@kdemetter
south of France: 😀
north of France: 🙁
southern part of the south of France: ☠
that's the sign of someone truly loving what they do, they don't care that someone else doing it made something bad, they just love to see other people doing this thing that brings them joy
@@cesruhf2605The impression I got from my French class, the French media I’ve seen, and the limited experience talking with French citizens is that the further you get from Paris, the more chill the people are.
Four days of opened wine stored warm and being constantly oxidized in a bag will pretty much ruin it...I'm impressed at how friendly & funny most of these folks were. Wine people aren't always that way (I say this as a small scale winemaker).
Also, "foxy" is a technical term in the wine world to refer to wines made from grapes that aren't vitis vinifera (that is, from american grapes, which have a distinct "foxy" flavor).
Especially when he forgot to add extra sugar so the end result was just sour grape juice
You didn't describe what foxy means you just said American grapes taste foxy
@@felixlara2945 like a fox
@felixlara2945 what i take from this is "wet dog" lmao which makes sense with not great wine and beers
@@felixlara2945 Honestly it's a "you know it when you taste it" kind of thing...I don't really know of anything else that tastes "foxy"...but it's a flavor that every native grape (and many hybrids) share.
In kuwait, alcohol is illegal.. we use welch to make wine at home.. we add oak chips.. its ok 🤪
I heard that some people grow their own fruit and make wine at home in Saudi Arabia, Yemen, and other countries where wine is illegal
@@28ebdh3udnav well now its ok to drink in saudi so i guess there is no need
@@bigkahona8444 from what I saw, only those who are foreign nationals in very limited areas. Outside of those areas, from what I read, still very illegal
@@28ebdh3udnav nah. Buying from embassies was the way to go.. but now its even easier.. you just send your none muslim friend or driver to pick up what you need from the store. Soon it will be everywhere. Thats my opinion.. just like what happened in UAE or Qatar. There is always a way.
In Saudi, I used a South African grape juice called Ceres to make wine. Blows Welches out of the park.
Welches used to have a arning label on it during prohibiton sayingnot to leave it in a cool cubbord for 21 days or it would turn to wine.
Vinos grape juice bricks too
oh no i accidentally left it for exactly 21 and drank it!
Sounds like an instruction manual
The "Warning" gets me... more like a PSA "here's how to make hooch with our juice! Be sure not to though... its 'bad'"
Yeah, for real lots of companies used to sell basically unfinished drink concentrate and say warning: Do not mix with water, sugar, yeast, and leave for a month or else it’ll turn into booze, which is illegal.
I made a Welch's wine once. At the end of secondary fermentation it was the harshest hooch I've had. Thought the project was toast. Then I decided fuck it, let's throw some toasted oak into the mix and forget about it again for three months. It worked! COMPLETELY changed the nature of the wine, and was very enjoyable! Good enough that I gave bottles to friends. One actually set the bottle aside for 10 years, over which time the wine changed to a more amber color, and he and his wife described it as literally the best they'd ever had, even though they normally don't drink wine.
that oak was the key, putting the tannins back in and mellowing it WAY out.
And my childhood my family used to quite frequently make wine using an old oak barrel as the fermenting vessel and Frozen grape juice concentrate I cannot remember if they added sugar but this was served as table wine and just thought it was quite good often asking for a bottle. I am disinclined to think that they were just being excessively polite as we would frequently get request for additional bottles. Granted the Kansas wine market in the 80s was pretty underserved but it must have decent if we were getting requests for seconds weeks and months later. I want to read in the comments the wooden barrel fermentation vessel must have key.
@@tsiefhtes the oak tannins absolutely work. I didn't even soak my oak so the wine got full amount of tannins for those three months. if you fully treat it like a wine when making, it can come out really enjoyable!
that said, enjoyable doesn't necessarily mean "good" to many wine drinkers. I say pah, drink what you like!
"even though they normally don't drink wine" I think you may have hit upon something there ;)
@@fuzzzone it's an even better mark in my book! :D
The way they were describing though, made me wish I'd kept a bottle and aged it for myself!
Definitely thinking about trying it again, it's been years since I've done any brewing though.
Lol Jean-Baptiste : "I'm so sorry, i cannot swallow that" 😂
haha yeah that guy was 110% a gentleman
I wish my gf was that polite when she says it
The look of regret on his face after he later forced himself to swallow some XD
He looked concerned, then down right ashamed XD
I feel like this was a total “this wine doesn’t make me angry… but I am overwhelmed with sadness and I don’t know why.”
"a funky aftertaste of... of... ye-um... death"
*BEST DESCRIPTION OF ANYTHING I HAVE EVER HEARD*
Foxy is a viticulture term for the distinct musky smell and taste of American fox grapes, which is the species that Concord grapes (and coronation grapes, for the Canadians) descend from. It’s a very distinctive flavour, and why usually we do not use fox grapes for wine, as it is considered an undesirable flavour.
Concord grapes are not suitable, but Isabella grapes, a vitis labrusca cultivar, are widely used for table wine in Brazil, though not for the so called fine wine.
I find the objection to vitis labrusca as "unsuitable for wine" quite absurd, to be honest. It is just a different type of wine made from a different fruit, that can also lead to a great beverage - as for any fruit wine made from other fruits, by the way.
@@jonpirovsky i have used labrusca grapes to make wine, and I actually enjoy concord wine if made right, as with blueberry, strawberry, haskap, plum, or any other fruit wine. By undesirable I mean by the general wine establishment. Actual tastes by real people may vary.
I find that white fox grape juice doesn’t have the flavor anywhere near as much as red fox grapes, with Concord grapes at the very top. White Welch’s works really well, actually.
Thomas Welch was an American dentist deeply opposed to drinking alcoholic beverages. The original name for his product was "Dr. Welch's Unfermented Wine"
Wine is best with good'ole American SPITE.
Thank you. It all makes sense now
Wow, I didn’t actually know that, you learn new things everyday but that’s so ironic, people make wines from his product. LOL
"A funky aftertaste of death" would likely get more people to buy it for straight memes than anything else
1. Add sugar
2. Mix in some cranberry juice
3. Maybe play with the yeast variety
4. Cheap wine really needs secondary fermentation, cold crash, filtering, and ageing (in that order). Aging really is the key to decent ho-made hooch.
I once had about 4 liters of traditional mead, backsweetened with cherry/pomegranate juice. Aged around 7 months. It was really, really good.
When my grandma retired she started to make wine and after a few years she had way too much and made the decision to start freezing it and pouring whatever didn’t freeze into bottles . She made wine from grapes and corn . Her corn wine was basically corn whiskey and when you put it to fire there was almost an invisible blue flame.
This made me smile. I am a beer homebrewer of 12 years who has just started on wines, I have just made two red wine kits. So, I am very much a wine brewing beginner . . . . learning so much. I feel that had you made a serious attempt to make some drinkable wine with Welch´s, added the sugar that you mention that you forgot, plus a couple of things like some yeast nutrient and tannins, you would have got VERY different responses. I applaud you for your courage, and good sense of humour . . .
I make lots of country wines. The only thing I have a hard time reproducing is deep reds like Zinfindel or Shiraz , Cabs etc. Any blush or white can be made with crab apples , dandelion etc. For something complex I mix anything from wild grape , aronia, crab apple or elder. Usually pretty drinkable. Only thing that does not seem to work for me is mulberry. Always tastes like burnt raisin. Though mulberry juice lightly fermented with lemon juice is kind of tasty. Just let it ferment some with its own yeast, not more than a week especially when its fermenting hard. If you can hold it in pressure can even make it sparkling.
Concord grapes are a different grape species than Old Wrold wine grapes -- Vitis labrusca ("fox grape") vs Vina vinafera. When fermented, Vitis labrusca grapes have a characteristic musky taste which is often referred to as s "foxxy." taste. Vitis labrusca grapes are native to North America. Other Vitis labrusca varieties include Delaware, Catawba and Niagra. They have been fermented by Americans for hundreds of years.and are still made and sold commercially today. There are also many Vitis labrusca-Vina vinafera hydrids that are made into wine and some are quite good. Vitis grapes are much hardier than vinafera grapes, meaning that they can grow in cold, short growing season climates like upstate New York and Canada.
Ironically, North American grapes saved the French wine industry. In the mid-19th century, a blight caused by a tiny North American aphid called Phylloxera vasatrix struck French vineyards and started to kill off the native grape vines. American researchers discovered that by grafttng Old World grape vines on to North American grape root stocks (Vitis vines are much more resistant to tPhylloxera) the blight could be controlled..Today, most Vina vinafera vines, not only in France but in Californai and the rest of the world, have Vitis root stocks.
Made that myself, several times. Made some adjustments and it got better. It definitely makes.... 'wine'. I would always put "country hooch wine" or something to that effect on the label. And I always added: "If you're looking for fine wine.... Keep looking!" LOL I migrated years ago to kits, fresh juice from my local homebrew shop, and fruit, honey, etc. and have made some excellent wines over the years. This is a fun and cheap way to start in the hobby and while you'll probably never make "good" wine from Welch's grape juice, by following some of the suggestion found online, you can actually make something that's at least drinkable. It's amazing that you can go from a $2 Welch's wine that's not really that good, to A $3 or $4 wine from a kit or juice that's actually really tasty and may even win an award in a local competition.
WARNING: Once you get the wine making bug, you might get obsessed with making better and better wines. (but at least your palette will thank you for it 🙂)
Cheers!
Yeah,. I'm there, it's fairly cheap, semi-scientific, and gets you drunk.
been home brewing for years now.... You're not wrong. Got 2 1 gal glass carboys, a 5 gal carboy, bubble locks, a corker, labels... my wife even got me a sign a couple years ago that says "Joshua's Wine Bar" in fancy lettering lol.
once you start... you dont seem to stop.. I dont really make the "Welches brew" anymore and have moved onto Meads and Real fruit wines.
My next goal is to make "Skyrim" mead... Juniper Berries and Yarrow :D
@@Legohaiden That sign sounds awesome! I did do Welch's a couple times but it smells like Welch's and I didn't really like that.
I'm just getting past a run where everything had a "brown sugar" taste to it. Which wasn't horrible at first sip but built up. I think it was my yeast nutrient, stopped using that and the last two (small) batches have turned out good.
I did Dr Pepper and Mountain Dew, they were meh. I did one with Kool aid and had my family guess, they all knew it was something familiar but nobody got it, until I said what it was.
@@RogaineForEwoks
Do a White Grape, Apple and Golden Raisin brew.... its pretty amazing.
(its a welches brew... White Grape juice as the base, use Some Green apples, and a box of golden Raisins.)
@@Legohaiden I did Welch's white wine with raisins once or twice. It was just ok.
Along with brewing and wine, I've been making hard cider the last year or two. I ferment 4 gallons with enough corn sugar to make the OG 1.080 or so. Then I add another gallon (that I pasteurize) straight into the keg when racking with some sorbate and ascorbic acid for preservatives. The additional cider gives it a great apple flavor with some sweetness so it's not too dry. I let it age while it carbonates in the keg in the fridge.
You have to get your cider from a farm though. Almost everything I see in the stores anymore has sorbate in it, and it won't ferment. And they say you have to run it through a stainless steel shank, connectors, and faucet. Because brass supposedly reacts with the cider or something. I never took the chance. I've always had stainless for my cider.
Cheers!
For full effect you must drink just enough of the juice to ferment in the original bottle. Use bread yeast to cut cost even further.
I have done this tons of times except with apple juice and strawberry Kiwi Snapple Bread yeast and No airlock Just Slightly loosen the cap so co2 can escape It usually turns out pretty decent not fine dining but good enough for the average Joe
"foxy" is unfortunately not (really) a compliment. it's specifically the term for the flavour of methyl anthranilate, that peculiar note that gives Concord grapes their grape candy aroma. it's usually considered an undesirable component as far as i know. i really love the flavour though so maybe i'd like me some Cuvée au Welch.
Merci mille fois pour cet video!
Sorry, I'm German, but had to comment in french here :) I actually had tears running down my cheeks, I was laughting so hard watching this video.
Thank you for taking one (so hard!) for your art :) Especially handing out grape-juice-hooch in France :)
I made (a lot) of people drink mediocere (aka extra low quality) stuff with my fermentation experiments, but you actually made it look good! I
would have gladly started (not so sure about finishing) a glass of your wine with you :)
Though, from your beer videos, I learned a lot.
Still miffed that you don't sell in Europe, though. [Insert "shut up and take my money!" meme here]
Cheers!
Canadian here. I remember in the 90s, the Welches company actually did make wine, it was available VERY cheap, under $5 a bottle, twist top of course and labeled as 'Irish wine' at about 20% abv.
Classic Frenchman look of disdain. We Brits see it a lot as soon as we get off the ferry 🏴 ❤️ 🇫🇷
We Dutchmen see it every year when we migrate south on vacation. It’s how you know your neighbors love you
@@Neockoen haha and I thought it was reserved for the Brits!
@@BrewBrosUKAw, I'm sure we show at least a LITTLE bit more disdain when it's you Brits ! You guys are very special to us😁
@@-vaco-4648 😂😂 bien sur mon ami!
"Sloshing around my back pack for 4 days in 90 degree weather" I started screaming 🤣
Substitute about 1/4 of the grape juice with Ocean Spray 100% Juice Cranberry Elderberry Juice (and don't forget the sugar this time too) - makes an amazing batch with some depth in flavor!
I've tried this with white grape juice and champagne yeast and put on C02 and was pleasantly surprised how well it turned out.
you soda-streamed cheap home-brewed white wine into "champagne"? xD
@@fariesz6786 champagne is just carbonated white wine.
Very entertaining, and everyone was great sports at the tastings. Thank You.
I use bread yeast for this and it turn out amazing, at ~9-10% ABV and FG of 1.015-20.
Very sweet !
The bread yeast keep the ABV low and produce alot of sulfur which help with the wine flavor and aroma.
how long does the process usually take?
@@stjeep You drink it young, about 2-3 weeks I'd say.
I rack once after the primary fermentation and let everything clear on it's own.
It's important you swirl (degas) the wine during fermentation to help the fermentation and get rid of the excess gas.
I think I also use DAP.
Im absolutely in love with everyones vibe in lyon, everyone seems like they enjoy their life to the fullest
France has a reputation for being snobby and/or rude. I've been a couple times now, and I would say that Parisians are "cool" to tourists (as opposed to warm and friendly), but not rude. But in Lyon and especially Marseille, people were legit so friendly. I think I met some of the nicest people I will ever meet in Marseille.
Did you atleast bring them a good homebrew beer to wash it down?
Props to the dude with the Goober Grape shout out! That stuff is awesome! The strawberry is good too. Btw, GG is Smuckers, not Welch's.
Also, 10 am? French people probably already had a couple of bottles by then! 😂
Great fun video, kudos to you for getting wine-drinking people to taste it.
they were all being so polite, fantastic.
Im glad I bumped into this video. Very entertaining
r/hooch would be proud right now.
Let em know!
representative of r/prisonhooch here, we are very open, very welcoming, we love experimentation. This has been done to death, covered to death. Most of our members would be more proud if you used EC-1118 or Turbo with a glove or a condom airlock. Not that that tastes great, that's just what revs their engines.
Maybe if you could softly boil down the juice to half the water and then ferment it? Had it been 13-14 % ABV maybe people would have a harder time guessing it. Still it's funny that the Americans nailed it immediately, even the Tunisian guy.
No need to concentrate the must...
Just add more fermentables to it (sugars, frozen grape juice concentrate, fruit, raisins, etc)
When I make apple wine - my fermentables bill is 4 gallons of unfiltered juice and 11 cans of Seneca frozen applejuice concentrate and 2 pounds of turbinado sugar.
Comes out to around 15% and quite dry (if I use a champagne yeast)
If I use an ale yeast, it goes to about 8 and is still quite sweet. Makes a good hard cider.
Both end up SUPER apple-y
Add wine tannins or a small amount of oversteeped black tea for tannins. Once you do that and add sugar for a higher ABV, it’ll actually be able to hold up to year or longer aging and be able to develop the complexity it lacks now.
I made juice concentrate with back cherry juice by freezing and draining the concentrate (think applejack but pre fermentation). Wanted more flavour and sugars without resorting to table sugar. I was very pleased to get a very bold flavor without being watered down gravity. Most juices are below 1.050 gravity.. The concentration could be taken as high as you wanted... But with added cost of more juice
"yeah its got this interesting aftertaste of um death" I lost it
1st, definitely add sugar to bring up the ABV, 2nd bloom some of the yeast you are using in a separate cup of the must and then kill that yeast by heating the bloom (I am assuming this was made with bread yeast due to people commenting on the sour aftertaste) as most of the yeasts you can buy at the grocery store get stressed in the early fermentation process if you don't give them extra nutrient (sour is good in bread not so much in wine), 3rd use specifically fleishmann's active dry bread yeast and not a different variety, the sour note is coming from the yeast being stressed if you had done this with apple juice it would smell like a dirty fart on top of that, when brewing with bread yeast ALWAYS give the yeast dead yeast in a large quantity to snack on for the initial stages of fermentation..
I have been using welch's concord grape juice to cut elderberry wine and mead for DECADES and people love it, I am constantly asked for more every time I make it, though in that case I use actual brewing yeast and brew dry at or above 14% so that it is self preserving.
That sommelier's smile at 8:50 is rightly the most watched moment of the video 😎
Welch’s red and white make excellent wines. The red blend is nice, although it tends to turn into a light buttery red very quickly. The white especially is kind of like a neutral varietal like Chardonnay, and makes excellent Champagne style wine. Concord is very hit or miss because its skins don’t ferment the best, IMO.
I have to say this is such an amazing video!! From France
Won't lie kinda disappointed its such a low ABV. Kinda failing right out the gate. Use it as a base with fruit adjuncts added. I make it for myself and on it's own not good enough, but put some love and time into it. I think what you're missing are the tannins that you would normally have. I don't know how aged it was but aerating it will help on a very young wine.
I've made some by mixing half Welch's juice with half freshly squeezed grape juice, I added some oak and apple wood wood chunks at the bottom of the bottles and it turned out like some cheap wine from the dollar store
I used BJ's branded grape juice and added sugar to get an OG of 1.120. It fermented all the way down to like 1.002 (I don't remember exactly) and ended up being around 16.5% ABV. It had no astringency at all and honestly tasted like a sweet red despite being measured bone dry. I used red star premier blanc wine yeast and didn't age it at all. Just a month in the primary and then into bottles. It was very very drinkable! Not sour at all like some of these folks said about yours. The BJ's juice looks less processed than Welch's though. It has a much darker color and isn't clear and tastes more rich.
Welches is not very processed at all. It just has added vit C and added citric acid. It is filtered, that is all though, no dyes, no additives, no artificial flavorings, etc.
@@rdizzy1 I wonder if the filtering has something to do with it?
It would be great to add some sugar and raise the ABV to 16 and distilling it to make cognac. and utilizing the ultrasonic aging method for the aged taste
All right good video. Might I suggest a follow up a viewer contest.
Pick a half a dozen of the most boisterous viewers who think they can make Welch gape juice taste good and have them send you a bottle.
Get an expert to pick the winner .
Though we call juice grapes (vitis labrusca) "grapes", they actually have a very different taste to vitis vinifera. Wine made from Welch's juice is just a very different beverage.
what a great video! right when i was thinking to made home wine from grape juice LOL i'll still do it anyway
I’ve made homemade wine from Welch’s and had some great results. I’ve also had mixed results. I think temperature was most important, but I haven’t nailed down the process for consistency.
You don’t need an airlock. You don’t need to bottle it if you drink it as soon as it’s ready. You can use bread yeast. You don’t need special wine yeast. Also remember, Welch’s has two varieties - Concord and black grape juice.
I did some from concentrate, a little sugar and high attenuation yeast. It wasnt too bad at all. 😅
The WV was my favorite. Glad you kept that part in.
I really liked this video. The guy at the end seems like someone awesome to hang out with
I’ve made apple juice wine before and I add a bit of strong brewed tea at the end to add the tannins.
Honestly its pretty great to see how polite everybody was lol.
Ok that was cool, i enjoyed the gracious attitudes of those who tasted the..... yeasty juice.
Entertaining !
Lyon is known for having great restaurants and is a gastronomic hub but it isn’t a wine region. It’s located near some important wine regions (Beaujolais and Rhône) but they don’t really make wine in Lyon.
This was a very funny and amusing video. I make my own apple hard cider, kefir and kombucha. The first couple of batches I made of hard cider weren't very good. The last batch I made for Christmas came out great - about 6 liters. I served it during a Christmas party and people were amazed that it was home made. In that batch I used high quality wine yeast and I added an extra cup of sugar during the first fermentation (about a month). I then then added another cup of of sugar during the second fermentation and let it sit for another 2 weeks. I didn't measure the ABV but it had a kick. I made wine from generic Walmart grape juice and it wasn't the best. Probably one step above prison wine.
i think if you had a european be the one to interview them they would probably be more open to "liking" it. since you're approaching as an american they will be EXTREMELY skeptical from the get go.
I made some wine with wild grapes in my yard in Florida, and instead of discarding the pulp after the first fermentation, I started another with welches and the bag of wild mash, and I have to say the Welches one is actually fairly good this way.
I use Lavallin k16. half and half half gallon each black cherry and concord grape. Add 4 cups of sugar and i get 12 to 14 %, slightly sweet and rich like Mogen David
I'll keep that in mind for a future experiment.
I used to make this with enough sugar for 12% I think the higher alcohol helped. Ive never had it come out sour tasting probably bc of the sugar. Try with some other juices or blended fruit 15-20lbs per 5 gals. and try making with higher sugar content. I normally just used EC118 yeast and let it sit for about 3 weeks before decanting. I decanted one more time about 10? or so days after at which point you could bottle it. I honestly just made a 5 gallon bucket of it and just filled up a bottle whenever I wanted instead of bottling it usually got better every time. Simple blended fruit and sugar makes great and easy to make brandy too if you get an airstill.
You can rapidly age it using an ultrasonic cleaner, a mason jar, and some barrel chips.
im not even into wine, at all, not even a little bit. but i thought this video was entertaining as hell. good job and thank you
I clicked on this because for fun, I recently made a 1-gallon batch a couple months ago. Into the juice I also added enough cane sugar to bring it up to 12.5-13% abv and I also added 1/4 oz. of medium toast French oak chips. This was fermented with 2.5 grams RC-212 wine yeast. It is currently bottled and aging in my wine rack. Cheerz.
I don’t know what possessed you to do this or why I clicked on it but it was great and I don’t even drink wine different type of content light humorous a plus man
Thanks for coming in my city ! You're always welcome !
What do you do strain it through a shami to remove yeast and stuff?
I made pineapple juice wine with champagne yeast. I did add some sugar to up the abv. In 2 weeks I had 10% and it tasted almost like pinot grigio. Better than I thought it would be.
Dennis from It's Always Sunny is really broadening his horizons haha. Fun video!
Years ago my dad purchased concord grapes from the vineyards of Missouri. He then proceeded to make wine. I was 13/14 at the time, and when I got my first sip of the wine, I was sure I had been poisoned. (not really, but it sure tasted bad) I don't think concord grapes are the best for making wine, but I could be wrong. I think they should at least be left in wine casks to allow the tannins to infuse. I can't imagine the grape juice being good at all. You are a brave soul for sure! LOL
I've made this before and served it, and it's not bad if made with a bit more dressing up. Concord grapes need to be adjusted to reach a higher character. This can be done a number of ways but generally increasing the ABV by adding honey since sugar can leave on off taste from stressing the yeast. Also a check that the PH is approximate with a quality wine with some lemons or citric acid, and Adding Tea leaves will impart some tannins so that it will age.
This will make a quality juice wine that although people will notice isn't the same, it will match up with high quality offerings.
In my own opinion, as someone from the US, concord grapes have far, far more "character" than any other grapes I've ever tasted. Most other grapes are nearly tasteless. I think this wine just needed to be like double the ABV alone and more people would like it.
@@rdizzy1
Flavorful yes, but it will not age well with the tannin content being so low, so adding a tannin source will enable it to age well and last longer.
It's actually a bit of an oddity that taste isn't what makes a wine more valuable but the varietals and seasons that can age the longest.
If your after a wine that simulates those longer lived varietals having perfect PH and a direct tannin source will enable you to age them like the most expensive wines.
@@kentcontreras4692 That is odd that people that drink wine do not want it for it's taste. Also odd is that concord grape skins contain huge amounts of tannins, but welches is likely made in a way that reduces the tannins.
@@rdizzy1 They have natural slip skins and are separated before juicing unlike in whole grape wine making. So the tannin content in store bought grape juice in minimal.
They would be perfect if picked fresh and fermented with skins, you'd still likely need to adjust them slightly to make something worthy of aging long.
Aim high on the Brix .8, low on the PH scale 3.2-3.4, and using regular juice will require a lot of added tannin. Should easily age 10+ years with good bottles.
I'd suggest honey since sugar can give off flavors to yeast.
11:50 This woman said it smells like GUSHERS! OLD GUSHERS! Now THAT brings things into focus!
Part of me wants to post a link to this video on every FB add that pops up for Brewsy but I'm pretty sure their HR department blocked me for the amount of heckling I did every time an add popped up in my feed😂
10:26 she has a very intriguing accent.
But to the subject of your Wine, I love Welches juice but I would love to see you make a wine of their grapes before they pick them.
The grapes that go into Welch's grape juice are Banned in Ontario for wine making purposes. The industry realized that although those grape varieties made good juice, preserves and flavourings, they made dreadful wines. The Concord grapes are still used for Manischevitz and similar kosher wines.
Concord grapes are actually very good wine grapes, the only wine grape indigenous to north America as well, the reason they were banned is that the Concord grapes are cheap and easily available, making it impossible to regulate and tax the production of wine without strait up banning it.
@@familygrobauskas4059 The reason Labrusca grapes were banned was because of the amount of chaptalization required. Also water usually had to be added to the must. These grapes gave Ontario wines such a bad reputation which still plagues them to this day. After over 30 years in the Ontario wine industry I know the wines are good and the banning of Labrusca was a positive step.
Those were great interviews
This was such a fun watch. I kinda wish you actually added sugar though so it was more like wine, probably wouldn't have been so dry and sour
I use instant active bread yeast and sugar because it's cheaper than wine yeast plus I didn't know where to get it at the time now I do but still use active bread yeast it tastes better and just the right amount of strong
I live in an area that has a lot of small wineries I don’t call them vineyards even though they do have a few grapevines planted around the property most of their product comes from concentrated grape juice. I’ve traveled the world from Moldova, France, Australia and I’ve had the chance to drink some rustic no nonsense what people drink at the dinner table wines. I have found with my own experience good enough is good enough. The problem with a lot of store-bought wines there are a lot of chemical/Additive magicians tricks that go into the manufacture process. Good enough is good enough
Welches grape juice alone does not have enough sugar to get a high alcohol Content. But if you were to use a champagne yeast such as lavlin 11118 add some extra sugar before starting fermentation and slowly feed it more sugar to keep the yeast alive as long as possible you may get it as high as 15% ABV. After that, freeze it and then thaw it out upside down so all the strong liquid comes out first and discard the white ice. Now you have approx 30% ABV
It would be much more tricky to use distillers yeast add sugar to 15% abv and a tea bag for tannins. Done it and its very interesting.
needs additional sugar to hit that 18% mark which is the norm for wine. though i prefer a good 18% mead especially when i can splurge and use Manakua honey nice sweet Earthy flavor.
I think they would have been more receptive to the Welch's wine had he added sugar when making it like you're supposed to.. Personally i would have remade it properly for the video, but a charming watch none the less
I bought an 1859 brick Farmhouse in ohio that used to be a winery. I removed a bunch of invasive honeysuckle and found a lot of old grape vines which I hacked down to 3 foot stumps , well I never grew grapes before but they took off growing on my fence and gave many many bunches of grapes. The celler is all set up for wine so I may give it a try.
Can you get more alcohol content by adding more sugar before fermenting? Would you need to add more yeast proportionally?
As someone from New Jersey this is one of the most mf accurate stereotypes and I'm rolling at this 7:45
4:23 that would also explain the sour flavor. That low of ABV means acetobacters can turn the wine into vinegar.
How is the fact that Welch’s had “do not do this” instructions on their cans during prohibition NOT brought up in the beginning? I feel like that’s some solid American history
I make my own wine from store-bought concord grape juice all the time - only the 100% concord grape juice turns into a wine that tastes good, and you need to add a decent amount of sugar. When done right, I like it quite a bit more than any store-bought red wine I've tried. And I've tried some decent ones. I'm not that into wine, and maybe the thing that's "missing" when I turn Welch's concord grape juice into wine is the subtle vinegar-ish flavor red wine tends to have that my concord grape wine never does. I like my wine to be more tart than sweet, with minimal alcohol-flavor and minimal burn and my concord grape wine achieves that every time. I end up with a wine that has as much crisp tartness as a fresh green apple, but with the big fruityness of a fresh red grape - and very little alcoholic spiciness even at an abv of 10%.
Ultimately, I think concord grape wine is a different product than other wines. I don't tend to oak it much, it's usually done in under 3 months, it's usually under 10% abv, it's best at around 8% alcohol, and I think that makes my "concord grape wine" more of a grape cider than a wine. I suspect most of the red wines I've tried from bottles have undergone some level of malolactic fermentation - I find that I don't enjoy the flavor that process imparts in a red wine. When I make a concord grape wine, I do everything I can to avoid MLF.
The yeast is also pretty important. Counterintuitively, I would say the best yeast for a concord grape wine from Welch's 100% concord grape juice is one made for white wine (Red Star Premier Blanc). The "premier rouge" also works well, though I find the flavor isn't as refreshing. If I wanted to make a version that reaches a higher ABV (as in, one higher than either of the aforementioned yeasts can reach), I'd probably go with K1V-1116.
I like to ferment it at close to the lowest temperature the yeast can tolerate, and I find that helps to preserve the concord grape flavor.
well not sure on his standards but the paysanne wine around me in france according to the local distiller who turns a lot of it into eau de vie is generally about 6-8% and its also a bit like battery acid
with the edition of professional yeasts mine came out at about 15% but still a bit acid so got turned into eau de vie (40 liters @ 40%)
what glasses are they drinking the wine from in 4:00 cus i got the same ones
This was great, haha!! but honestly, I think you should have done more to the wine. It was kind of a missed opportunity.
Should have definitely added some sugar, tannins, acid, and a touch of oak. A bit of cherry and/or some other fruits would have been nice. Maybe should have back-sweetened it a bit. All of this bare minimum... I think it could have made a much more respectable table wine. It turns out really good this way!
Regardless this was a fun video!! LOL
Agreed
Would be interesting to bring that ABV up to ~12% by fortification, or add sugar, or reduce the juice? 6% vs 12% is a big difference, so it'll be immediately obvious it isn't "normal" wine.
Foxy refers to the aromas and flavours of the fox grape which are very similar to the aromas and flavours of (Concord grape). It is NOT a complement. The sommelier mentioned Lambrusco, which is a red, semi-sweet, slightly sparkling wine from Italy which can be very tasty.