Fruit to Wine in 30 Days - The Only Wine Recipe You Ever Need - Pineapple Wine or any Fruit
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- čas přidán 22. 08. 2024
- Can we take fruit and turn it into wine in 30 days or less? This is how you make wine from fruit the fast way. I will prove it to you in this video how we took pineapples and turned it into an award winning pineapple wine.... Yes award winning this wine just took FIRST Place in a wine tasting competition, stay tuned for that video. This is truly the only wine recipe you ever need for making homemade fruit wines.
Follow these winemaking techniques and you can turn any fruit into wine in 30 days.
Feel free to reach out to me anytime and I will gladly help you along in your hobby, because that is what this channel is all about. Share How To videos of things I have learned over the years to make life easier. Work smarter not harder as they say.
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Pineapple Wine 1 Gallon Recipe (Or any soft fruit)
3-4 Pounds Fruit
2 Pounds Sugar
1/2 Tsp Pectic Enzyme
1/2 Tsp Acid Blend
1/2 Tsp Wine Tannin
1 Campden Tablet
1/2 Tsp Yeast Nutrient
1/2 Pack Wine Yeast
Pineapple Wine 3 Gallon Recipe (Or any soft fruit)
9-12 Pounds Fruit
6 Pounds Sugar
1.5 Tsp Pectic Enzyme
1.5 Tsp Acid Blend
1.5 Tsp Wine Tannin
3 Campden Tablet
1.5 Tsp Yeast Nutrient
1 Pack Wine Yeast
Pineapple Wine 5 Gallon Recipe (Or any soft fruit)
15 - 20 Pounds Frit
10 Pounds Sugar
2.5 Tsp Pectic Enzyme
2.5 Tsp Acid Blend
2.5 Tsp Wine Tannin
5 Campden Tablet
2.5 Tsp Yeast Nutrient
1 Pack Wine Yeast
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This wine got a 1st place prize at the fair and it was made in 25 days. Simply amazing.
Oh yeah. 👍👍🥇🥇🎖🎖🏆🏆
I see how carefully you spoke so that any one who wants to make it will have practically no questions to ask or all questions answered. But another thing one can also figure out is the person who gave the instructions has tremendous past experience. You just have to note the sequence in the presentation. Thank you very much.
Allll thanks so much for your kind words. ❤️❤️❤️
When cleaning pineapples, the skin all goes in a 1gal drink dispenser with spout, 1lb of panela/brown sugar/turbinado sugar for tepache. It’s a funky, low-ABV spritzer great in summer. You have to like funky, slightly sour drinks like wild or Belgian beers. Absolutely fabulous and I continue cultivating those cultures to see if they change to my liking for future sour beer brews.
Well now I got to try that. Seems like would be a little earthy tasting. Lol
@@HowToDoneRight It can be earthy, horse blanket, hay, bubblegum, fruity, floral or even vomit like at first. Most are too used to commercial yeast to not understand how eaters change with time. As an instance, long ago I had a cider that smelled like vomit (butyric acid). After some months aging in bottle, it changed overnight to pineapple from the estrification process. That’s one of my most prized wild collected yeasts.
Some runs of Tepache turn out too ‘mouse nest’ for me from the Brettamyces. Others have a awesome balance. If you don’t want to experiment with wild yeast, throw a packet pf K1-v1116 in and it should knock out the Brett and wild Sacc. fairly quickly.
I heard this, you freeze the skins to build enough before making the spritzer… 🎉
Oh I learned how to make pineapple tepache with the skins last summer and with cinnamon, clove, and star anise added, that stuff just kicks butt!
Ok now I got to do it. 👍👍🍍🍍🍍
I hope this message reach you in good Health. I have been following you and your videos for the pass two years. I have finally started my wine making journey following your steps and boy what a joyous time am I having. I have ordered all the products you recommended from Amazon and they have made the process so much easier. I have started with 5gal batch of pineapple, bajan cherry and watermelon and tamarind wine at 15% acl volume. I hope that God continue to give you strength to continue your great work. Coming from 🇧🇧 Barbados.
Alll thank you so much... you are now a professional wine maker with all those batches... lol... ❤️❤️😊😊🍷🍷👌👌
Hi Todd, I just bottled 25 bottles of pineapple wine on Monday!!! 22 bottles were semi-sweet and 3 bottles sweet. I am so happy I found You and Laura on you tube.Keep up the good work! Banana wine is next. Happy Holidays! JESUS is the reason for the season! MERRY CHRISTMAS!!!!
Thanks Brent you are awesome and now a true winemaker. Let me know what you think of that banana wine we love it. ❤️
You can use the peel to make Tepache , it's a Mexican pineapple fermented drink between 3-5 days or vinegar however the vinegar will take a longer time
The pineapple scraps. Put the skin into a pot of water and boil for 20 minutes. Then strain out the skin and you will be left with a tea of sorts. You can then also then take that boiled skin and put it into and over or air frier and dry it out till you can process it into a powder. You can use that powder in a coffee filter to also make tea.
Omg.... that is some àmazing tips..... will try that next time👍👍
@@HowToDoneRight Have you tried it out ??
No but I made Tepache on this channel and it's incredible. czcams.com/video/PvDYzneqwd4/video.html
Just back sweetened 3 gallons of this wine with your recipe and was surprised how delicious this wine is but gonna age this a bit sure it will only get better thanks agian.
Yes drink it at 3 to 6 months I think that is when it is the best. 👍👍🍷🍷
Hey thanks for this video. I'm so gonna try it. You asked what to do with the peels. You can ferment it to make eco-enzyme. Its like your lacto except you don't ingest it. Use it for cleaning, deodorizing, and sanitizing your floor, and pet area, can add to your pet's drinking water, add to water for your plants, spray on your garbage, or activate your compost. The ratio is 10 parts water: 1 Part sugar: and 3 parts fruit peels. Ferment as you would your probiotic. Release gas every day on the first week, and fewer times the following. Pineapple smells really good for cleaning even with laundry rinse. Then, use it after 90 days. There yah go.
You got to try it. And thanks for all these great ideas. 👍
Looks fun. I'm about done with 30 bottles of concord. It will be 5 weeks friday but it went mostly fortunate. Tested the lack of headroom with a 7 gallon brew bucket. It blew up a bit before calming down and providing steady bubble for two weeks. Then swirlies for a week and now clearing. I like to go big and save a couple bucks. I used 6 month old Lalvin EC-1118 for this one that I forgot I had in the fridge. They got right to work.
Wow amazing l love watch your videos god bless you 🙏👍
Thank you so much. More coming soon. 👍👍
I love your excitement!! I’ve got to start making wine
Lol... yes you must.
I think I am going to start this process this weekend. Got to check to make sure I got all the ingredients necessary. Looking forward to this process. Hoping to pass some Pineapple Wine to friends and family.
They will love it.. hope you saw my latest video that wine won an award. 🥇🥇🥇🥇🏆🏆🏆🏆 czcams.com/video/0Z0ZH03CP4E/video.html
We are on day 4, all seems good so so far. Looking forward to learning the best methods. @@HowToDoneRight
One thing that discourages me about making things like homemade wine or baking or pickling is the logistics. I'd rather make them in larger quantities than smaller if you are going to the trouble of securing dozens of items for the process. Small and simple is better for weekly consumption, easy cleanup, and minimal storage. Example: I make two gallons of limoncella and yerba mate in 12 hours.
No doubt. I try and always do 3 or 5 gallon batches if it's something I like.
You are right, one of the best episodes ever. I'm gonna have to try this recipe. One question I have is how do you manage your bottles?
I use paper tie on tags. They can be reused just hang on another bottle.
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Merry Christmas Laura and Todd! I am on day 11 of your 30 day or less in making fruit wine. I am making a 5 gallon batch of 🍌 banana wine 🍷. We had Christmas Eve at my house and the relatives loved the Pineapple 🍍 wine!!
Awesome. Merry Christmas to you and the family as well Brent. ✝️🎅🌲
Here in SW Florida I plant the tops of those pineapples. It’s as simple as covering the skin with an inch of soil. It will take root and yield a new pineapple.
Wish I could do that. Too cold where I live for that. Lol. 👍👍
I've enjoyed all your videos and thank you for sharing everything! I usually make my wine from kits (which include all the grape juice). I'm trying your recipe for fruit wine for the first time and can't wait to try. It should be ready to bottle in a couple months, but so far so good!
Omg thanks for watching... making wine from Fruit is the freshest you can get. You will not go back. Keep me posted. Thanks so much for supporting our channel. 👍👍❤️❤️
Looking good, Todd. My batch of banana wine is bulk aging in the carboys. The first racking was in 3 days; all the yeast settled out of solution. The 2nd racking was like 2-3 weeks later; all the banana goo settled out. I tossed in split vanilla pods and cinnamon sticks in the carboys. The clarity is exceptional and the gold color is exquisite 😁.. I have empty 3 & 6 gallon carboys sitting idle and I'm fighting the urge to try another recipe but I'm trying to wait until the California grape harvest is in because I want to try a Cabernet. Keep rocking, brother!
Wow thats going to be great banana wine. Can't wait for the taste test. 👍👍
I'd love to know how the cabernet turns out, any updates?
Chardonnay and Merlot are fantastic.
@@aydensmith8859 I ended up going with the old vines red zin. Its currently bulk aging in the carboy. Preliminary testing reveals a strong nose and appears to have more flavor than my last batch of Chilean Syrah. I see blending them might be a good option.
@@HowToDoneRight Hi Todd. I have a Staggs Merlot kit next up on deck. I am going to toss in an extra pack of skins and seeds to bulk up the tannins.
I love this guy! Makes all his videos so easy to understand and follow. Merry Christmas have a cup of cheer 🥂
Thanks so much... Have a great Happy New Year👍🍷
I just started this recipe exactly like you did. Could you do a video going more in depth of the purpose of each of the additives and what each one brings to the table in the wine making process. Your channel is awesome. Keep the videos coming!
You are reading my mind.... I am planning to do that very soon. Thanks for watching us.
Also, does your recipe work with the 6gal pails of grape/fruit juices?
It sure will.
I made my first vintage and it’s excellent, thank you!! The next one will be bananas 😁
Oh yeah you will love that banana. 🍌🍌🍌🍌🍌
Love your channel! I have some plum wine that has been racked 3 times and its beautiful color. When do you think we could bottle? Bideos are awesome! Please keep them coming!
If it's clear get it bottled. I usually do not rack more than 3 times if possible because each racking adds more oxygen and that can be a problem. Thanks for watching our channel. 👍
The enthusiasm reminds me of the late crocodile hunter. Love it! Wine Hunter todd
I made this and it works 30 day wine !!
Oh yes... thanks Lisa for sharing.
Thank you for the informative video! :) I have two questions:
1. Is it necessary to smash the fruit before putting it in the mesh bag?
2. How long is the product's best before and expiration date?
Fruits with skins you want to break the skins and break them up a bit. I find fruit wines are best from 3 to 6 months. Happy wine making👍👍
The best homemade winemaking video I’ve seen yet! Thank you!!!
Thank you so much. 👍👍❤️❤️😀😀🍷🍷
Amazing wine!!! Great video!!!! I hope you guys keep going!!!
We will. Wait until you see what a company sent me to review. It's huge sitting in my garage.. yes it's wine related. Suspense... lol
Can’t wait for your great “reveal “ video!
@gennyt.1306 lol
Beautiful video and beautiful commentry.. Love ur videos, pls keep posting.
Thanks so much. 😄😄😄
Great video
Thanks for all your help! I'm starting my first 5 gallon today!
Awesome. Keep me posted. 1🍷🍷
This is day 3 of fermentation. My airlock was going crazy with activity on Day 2. I thought something may be wrong. However, this moring it seemed to slow down to a modest perk. I think it on the right track. I'm so excited!! Oh yea, my home smells like a wine seller, buy my wife is putting up with it!!! Also let me say I'm very impressed with your video skills! Keep up the good work!@@HowToDoneRight
Alll thanks so much. ❤️❤️ Can't wait for you to taste your homemade wine.
I just love the energy here! I started another batch of blueberry. I’ll take your word, I HAVE to try pineapple wine next! Question: Was there a specific reason why didn’t you smash the pineapple?
Oh yes you do... but blueberry is great too. 🍍🍍
Hi Todd and Laura,
I added the Super Klee to my 5 gals of Strawberry-Banana wine 3 days ago and it is still a bit hazy. Is it okay to rack it into a clean carboy and hit it with the SuperKleer again? What do you recommend?
Oh yeah hit it again or let it sit in bentonite. I've done it that way many times.
First time I see your video. Man, I love your passion and happiness. From a fellow "Mad scientist". Cheers!
Thanks so much. Welcome to the channel. 👍 👍🍷🍷
Enjoy the content and I have been inspired to purchase a used kit on Facebook marketplace! One question I have though. I had purchased the additives off your links already, but the kit I just purchased came with a lot of what I needed already, but I was informed they were probably 10yrs old. I kind of figured I should toss the yeast, but anything else you would or would not use if it was that old? Much appreciated!!
Toss any additives yeast or sanitizer. Most likely will not be effective. I'm excited for you to get started now. 👍👍
Much appreciated!
Hello Sir! Thank you so much all the way from Tanzania, for your super informative videos. In my community we have a lot of pineapples cultivated but due to lack of reliable market most pineapples are wasted and hence low profitability to farmers and this leads to endless poverty.
I have recently attended and graduated a TOT training on Food Processing, Entrepreneurship and Business Management for small and medium industries, and my passion is Pineapple Wine Production so as to add value to pineapples from the farmers in my community. And, I can tell you, your videos on Pineapple Wine and other wines is the best teacher I have ever come across with and I'm looking forward to learn a lot from you for my mission until I finally set up a small wine production factory.
One question, can you blend or smash the pineapple flesh before putting it in the bag?
Thank you and be blessed 🙏🏾
You are so special.. and thank you so much for finding us. I know you will be very successful and anything you need reach out to me.
I have a video coming out tomorrow about smashing your fruit.. don't miss it. 👍
Well done Sir for thinking outside the box! I wish you so much luck in your enterprise.
Thanks so much.
@@HowToDoneRightfor some extra outside the box thinking..... if you get the conditions right you can grow on your pineapple top and get another one ✌️
oh yeah. 🍍🍍🍍🍍🍍
Thank you for the helpful video! I wanted to start my first one gallon batch. How much bentonite should I use for a 1 gallon batch ? Your video only mentions it for a 5 gallon batch
This is a good rule of thumb.
Use one tbsp per gallon for mild cloudiness and two tbsp per gallon for wines with a thicker haze.
Did anyone mention removing the locking strip on the plastic fermentation bucket? Makes it much easier to remove the top.
Best wine making video I've seen mate. Well done
Thanks so much. Lots more coming.
Making a 2 gallon batch of this for the first time over in Australia 🦘 I'm excited!
You will love it. My favorite wine ever. 🍍🍍🍍🍍🍍🍍
Hey love you and your wife stay blessed thanks for sharing ❤️
Thanks so much👍👍😄😄❤️❤️
Now trying this Pineapple Wine. Should be ready by mid Sept. I plan to have my brother, who's a Sommelier, give me his critique. I did have a question. If I tried the same recipe with grapes, would I follow the recipe exactly? I hope to buy the grapes directly from local vineyards near me this Fall. Thanks again for everything!
Oh yeah this works for grapes. Will be showing that video soon. Same recipe.
I have a 5 Gallon batch of this just clearing up right now. I tasted it when I racked it over and I'm really excited to taste this soon! What length of time would you say, if at all, would be optimal for aging?
Fruit wines I like 3 to 6 month range. I think that is the best. 🍷🍷
This looks so good,loved your enthusiasm too 😀
Thanks so much😊😊
Another wonderful how to video. I really appreciate these videos. They have helped me make some good fruit wines. If possible I really would love to see you try making Sorrel wine. Its very common in the Caribbean. But using your techniques I'm pretty sure it would be something worth talking about. Thanks to your loving wife as well who seems so honest, appreciative and supportive of you passion. Thanks to you both ❤ 😊
Allll thank you so much. I'll add that to my long list.. lol. Have a great day. 👍👍🍷🍷
Was wondering if there was a way to do 1 gallon with Liquor Quik. Any suggestions? Thought about getting small bottles. Have you done it?
Oh Yasser
Yeah you can use liquor qwik on 1 gallon batch. Just use half of it.
Boil the pineapple skin with ginger, separate the water from trash and sugar and lime.
Thats a great tip. Will try that👍
If you only add the initial sugar, will that keep the wine dry? I know this may seem like a stupid question😅 I wasn’t sure if sometimes sugar is added after too to make it sweeter. Thank you in advance!
If you follow this recipe the wine will be very dry. You sweeten before bottling as you will see in all my videos right before bottling. Which is highly suggested for fruit wines.
Hi Todd, your videos are much appreciated. I have made pineapple wine using extra sweet pineapple variety and it was delicious. However, the acidity level seemed low. Do you think adding more acid blend would enhance its acidity and if yes what rate would you recommend to try on a new batch with same pineapple variety. Thank you ❤
That is surprising since pineapple are acidic. Did you follow my recipe and add acid blend upfront? Adding additional acid blend will help balance acids... I would add additional 1/2 tsp per gallon.
@HowToDoneRight yes I did, I read about the pineapple variety i used (del monte gold) and they said that it is low in acid and high in sweetness... so maybe that why? Awesome, I will try 1 tsp per gallon and see how it will turn out. I will keep you posted 🥰
Hi! I love your video! I'm making a project on winemaking and wanted to make banana wine. I was wondering if I can replace pineapple in this video for banana? Or does pineapple have something that banana doesn't?
Yes this process will work with any fruit. Be sure to watch my banana wine videos also before starting.
I just started a 3 gallon wine. I added the campden tablets etc. let it sit for 24h
I then added the yeast
Today there is a weird smell of sulfur. Is it normal?
I added yeast nutrient and stirred it to oxygenate
Is it already too late to save my first batch from possible disaster 😅?
Sulphur smell can be the yeast working and normal.
So I love your videos and enthusiasm!! I have table grapes..free.. tons that I hve had in over 30 days.. I added the things that your video says to add, At aabout 3 weeks the wine stops bubbling . The alcahol level is 7.. I added 1 more packet of champagne yeast and 1 lb of sugar... ! week later not as warm.. The hydrometer is at 7% and no bubbling.. Again Fl and not that warm. It is sweet and nice but 7%. Any ideas would be greatly appreciated!! Kevin
Table grapes generally will not produce good wine.... you have to know what beginning reading was and ending to calculate abv.
Pineapple scraps? Pineapple vinegar ! Will be shelf stable till the cows come home ! :)
You can use the pineapple skin to make a drink.
Wash and boil skins with fresh ginger on medium heat for about 20 minutes. Let it sit overnight and strain in another pot through a strainer.
Add sugar and lemon to taste. Don't be stingy with the ginger.
Enjoy!
That's another great idea. I've will try that next batch. 👍👍
@HowToDoneRight I made some a week ago and am still drinking.
@@HowToDoneRight Great video!👍
Wash pineapples with bicarbonate of soda before cutting. For a tasty, refreshing drink/tea, add fresh Ginger, Turmeric and Cinnamon to the skin (discard the crown). Cook for 30 minutes. Don't throw away the cooked skin, compost for healthy soil fertilizer.
Great tips. 👍
I am a Beekeeper ( Not Like the one in the Movie) and make my own Meads with my excess Honey as I found that was the best choice :), can I use Honey instead of Sugar for the Wine ?
I know the Sugar content of my Honey and so require 1.18 lbs of Honey to equal; a pound of Sugar.
I like the taste of my Honey much more than I do the taste of Sugar :)
You sure can. But your really are making flavored mead or a honey wine. But yes if I had access to honey like you that's what I would use. 👍👍
Take the skin boiled then take the juice from boiling it and put it in your wine. A lot of people use that for tea and so you can use probably use it for Tantain
Great tip. 👍
If I make a three gallon batch do I use less Bentonite?
Yes but extra will not hurt. Just do math on package directions if want to be precise. 👍👍
Great video Todd, I have been drinking my pineapple wine and I love it 😁
Stay tuned ken.... my pineapple wine one an award. It's crazy good. 🤪 lol
@@HowToDoneRightI really want to try this now…
You know you must Veronica... lol... wait until you see what happened to this pineapple wine... coming soon. 🏆🏆🏆
@@HowToDoneRight Oh come on now… You shouldn’t tease us like this!!!🤣🤣🤣
Lol...🤣😂🤣😂🤣😂
Make an awesome vinegar out of those peels!!! Ooooh pineapple vinegar is the bomb!!! Just fill any vessel 2/3 with the peels ... ad 1/4 cup of cane sugar per quart of your containersize... fill up the rest of the container with spring water... let it bubble for 21 days ... filter ... let it sit for 3 to 4 months ... and in the case of vinegar you want the cloudy part on the bottom... its called the mother and is the living yeast... naturally fermented vinegars are soooo good for our health... I make vinegars from just about anything ... apple peels , pear peels, mango peels, pineapple peels, strawberry tops... you name it .. its awesome!!!
Well thanks so much. ❤️❤️❤️ I will be trying that and maybe one day do a video on it. Your awesome😊😊😊
Hi Todd and Laura - would it be okay/safe to re-use screw-cap wine bottles to bottle my wine using corks? I have a friend who gives me her empty wine bottles. My concern is if the bottle glass is thinner than regular corked wine bottles. What do you think?
Only use good wine bottles. I have used corked screw top bottles many times no issues. Just don't use anything you think is thin glass . Recycle when we can for sure. 👍👍🍷🍷
@@HowToDoneRight - Thank you so much! Have a wonderful weekend!
You too.
I would plant the tops they'll grow fone indoors, pull off the bottom two inches of the leaves let them dry on the counter for a couple days than root them in dirt or water
Great tip👍👍👍
Question?? Can you use grape juice that's been water bath canned for making wine?? Thank you.
Yes that will work. As long as it does not Have preservatives in it. This juice wine recipe will help you. czcams.com/video/nWcf4lkNQRw/video.html
@@HowToDoneRight thank you
We have a question...This is our first time making wine. We love your videos and decided to try your 30 day wine . We are using our own pears to make 1 gallon of pear wine. We have followed your directions exact ally except you did not say how much yeast per gallon of wine to add? We bought a Fresh Harvest Master Vintner 1 gallon starter kit and used a half package of yeast (1tsp) and 1/2tsp of yeast nutrient. We are on day 4 and its bubbling every 2 or 3 seconds but there is no foam. Is this normal or did we do our yeast wrong? Thank you!
I just made a batch of elderberry wine. I've been growing and meticulously picking my little berries for this. I started day 1 of adding my sugar, water, berries and the chemicals listed. And now I could just cry. My beautiful purple juice has changed to the color of tea. I'm assuming it's a chemical reaction with the elderberries and acid blend. Is there anything I can do to get my beautiful color back?
Lol... it's the tannins... after rackings it will be a beautiful elderberry color trust me.
Thank you!
Use the skins and the core to make Tepache - it's a fermented drink
Heard of that. Great idea. 👍👍👍
What’s the difference between a 30 day batch vs a full length batch
Hello, this is my first time trying to make fruit wine. I am following your recipe for banana, strawberry and pineapple wine and cant wait to try it in two weeks... i have a question, do you think there would be a significant difference in clarity and/or taste if i skipped the bentonite addition and sticked to liquor quick?
No that would be just fine. That stuff works great. Lol😁😁 Can't wait for you to try it.
Finally the wines are bottled and taste GREAT. My favorite so far is the pineapple one 🎉 one thing is that i found some white sediments in my strawberry bottles although I tried to rack it without touching the sediments in the carboys. Do you think it is safe to drink and does it affect the quality/taste over time or it is better to rack it into new bottles? And btw I am excited to start a white grape wine batch this week ...
Great job... yeah sometimes you do get sediment in and that will be fine... get some of these they work great. amzn.to/3L58ROd
Perfectt thankss !!
Trying out your pineapple wine recipe. ONE QUESTION... I see you're using Star San. Is that both a cleaner AND sanitizer?
I use b-bright as a cleaner and sodium metabisulfite as a sanitizer. Just curious as I've never used Star San.
It's a sanitizer. But sodium and potassium metabisulfite is a sanitizer too so both do the same thing. I love starsan so easy to use. Usually what you get is too. 👍👍
Great video! I was wondering if this wine held it's flavor to your standards 6 months later.
Oh yeah no difference whether I make it in 30 days or 4 month process. Best wine ever. Lol
Great video! Sadly i cannot find a place to get acid blend here in Denmark. Which acid would you recommend to use instead? Citric, tartaric, or malic? Thanks :) Edit, my brewshop also has both white wine, and red wine tannins, which one should i get?
This video will help with some substitutes also czcams.com/video/a_nadvqSR5E/video.html Tartaric would be best followed by citric. If you make a dark wine use red wine tannin. Light colored wine like pineapple use white wine tannin. Have a great day. 👍👍
@@HowToDoneRight Awesome, thanks alot! So also just 1/2 tsp pr gallon of tartaric?
Yes that will be prefect. 👍👍
Why did you leave 4-5 days without stirring during the first fermentation? Is it because the fermentation was not finished and you were not at 1.0 on the hydrometer?
You only need to stir in the beginning of fermentation. Then you want to stop to eliminate oxygen entry and let it finish up on its own and let that dead yeast settle to the bottom to get it out when you rack it.
Is it ok to use frozen pineapples for this recipe? I know you usually recommend freezing your fruit to help break it down. I was just thinking it will be a bit more cost effective and less hassle not having to skin and cut up.
For sure... will make a great wine.🍍🍍🍍🍍
Awesome
Great video, I've been watching you for a while now, and use your instructions, works great, i just finished some blueberry wine, and noticed some white residue in the bottom of the bottles, do you have any suggestions as to what caused that, thanks for the videos and keep up the good work.
It is completely normal to sometime have sediment in your wine. Sometimes you will see wine crystals which are harmless just natural process of making wine... some of your very high end wines will even intentionally add grape skins or fruit skins to enhance wine as it ages. Thanks for supporting our channel. 👍👍😊😊🍷🍷
@HowToDoneRight thanks for the fast reply bud, I really appreciate your videos, I've learned alot from you, I'm trying some grape and apple mixed, from juice, any pointers.
Great combination... did you see my Juice wine video.. lots of tips in there. czcams.com/video/nWcf4lkNQRw/video.html
What size rubber stopper did you use. Great video..
Each carboy can be different. You Have to measure and buy one to fit yours.
Nice video bro. Love from India
This is the batch of wine that got first place in the contest! 🥳🎉🥳🥳🎉 CONGRATULATIONS! 🍷🍷
Oh yeah... if you haven't made pineapple yet your missing out. 🍍🍍🍍🍍🍍🍍
@@HowToDoneRight I have a batch of your recipe going right now as we speak. I pitched the yeast yesterday..... And I'm going to stir it in about 1 hour 👍
What kind... keep me posted...
@@HowToDoneRight the award winning pineapple🤣 also bananna.
A 5 gallon batch of mixed berry and a 5 gallon batch of Pinot noir Will be ready for bottling in about a week and a half 😌
@someguy4131 Daggggg... you are cranking out the wine. Slow down... lol 👍 😆
Good Evening,
I started my pineapple wine and added yeast on Monday 8/7. This is day 2 of stirring. When I replaced the lid tonight the airlock went crazy bubbling. It is bubbling so hard it has clouded the starsan liquid in the airlock. Is this a problem? Do I need to reduce th amount of liquid in the bucket?
Sounds like you have bucket a little full.. you just don't want airlock to get blocked by pulp.
@@HowToDoneRight I’ll keep a check on it. I removed the airlock and poured out the clouded solution. Re-sanitized it and replaced it Thanks for the information.
I can't wait for you to taste that batch...😁😁😁
Me either!!!😂😂😂
Is the headspace crucial for the carboys i have stainless steel fermenters and would like to use them for this
You have to eliminate headspace in secondary so yes that is crucial. Or oxygen will turn your wine to vinegar. That's why carboys are tapered at the top.
Make Tepache outta those pineapple scrapes- its delish!
Already did. 😀 czcams.com/video/PvDYzneqwd4/video.html
Do i need to add bentonite before the super clear or can i go straight to super clear?
You can just use super clear.
I have a question for you.
After the wine clears and you are ready to stabilize and add Campton tabs, do you need to bottle right after or can you keep it in the carboy for storage? I have a batch that I stabilized and added Campton tabs but something came up and had to keep it the carboy and run. Would the wine be ok even though I stabilized it but it stayed in the carboy?
Yep that will be just fine.
Mine is cooking right now. I just wish I could share a video of the bubbler after just 24 hours!
I'm sure its going crazy... mine has blown the caps on top off airlocks a few times. Lol
What is the shelf life of this Wine ?
I know it doesn't age like a Spirit does and from some videos I watched, three years is about as far as it will go ? is this the same ?
I think it's best at 3 to 6 months. But I Have some at 2 years and still excellent. 🍌🍌🍌🍌🍷🍷🍷
Good morning 😃 I have a question for you… I have followed this recipe and I am on day 8. I checked the abv last night and it read 1.000 and it is bubbling every 3 seconds. The abv started at 12 1/2 %. according to the video I still have to wait 5 more days until I rack with the bentonite? Any thoughts? Should I wait until day 13 or rack now on day 8? Thank you for all your help and answering everyone’s questions and helping us out!! Thanks from Oregon 😊
Let it go until slows every 30 to 60 seconds.. don't rush it.
So I started a batch on 7/30 and I got a hydrometer reading of 1.0 today which is like day 9 is it time for rack it I’m following your 30day process out of all the wine making videos I enjoy yours the most it’s so informative and easy to follow along with
Yep it's time. 1.0 is Perfect
@@HowToDoneRightso should I wait till day 13 like u did
Nope... each wine ferments differently. When you hit 1.0 get to secondary where will finish up.
@@HowToDoneRightthank you so much for the advice
Just noticed, my yeast nutrient says 1 whole teaspoon per gallon. Is that alright or should I halve that for the purposes of this recipe?
1/2 tsp to 1 tsp is just fine.
oh boy a new video, quick question on your mead, how did it taste? we never got a tasting video on it
Well stay tuned. I got to do a tasting on that... and I just won an award for my mead. 👍👍
@@HowToDoneRight well done you deserve it, I've just started my mead and I have 3 batches all in secondary following your guides.
So you checked the potential alcohol in the bucket and it was 12.5-13%. Then in the carboy you added water to top off the liquid. Does adding water lower the potential alcohol?
No it will not change... remember the alcohol is already in there..
I am currently in the bentonite phase, but it is still bubbling a tiny bit even though its almost a week ago that it read 0.992 on the hydrometer. I assume its just CO2, so should i just degas it after the bentonite, and then apply the fining agent? I assume the sorbate kills the yeast if there is a tiny bit in there
Yep that's normal... that's why they call it secondary fermentation. Stirring bentonite a few days will degas it.
@@HowToDoneRight im on day 19, so i have stirred it the 3 days. My plan was on day 24 to move it to a new carboy and then degas it before fining, what do you think?
That should work.
Hi Todd, I am adding yeast today, but my liquid is only an 1" or 2 from the top of the bucket. Should I take a little out before I put in the yeast. Thanks!
Take some liquid out. Mine was similar height and it bubbled through the airlock.
When calculating your ABV do you bother accounting for the sugars in the fruit or is that just bonus ABV?
Lol bonus abv love it.... there is not enough sugar in the fruit to move the abv much.. so most just ignore that. Great question.
When you were backsweetening, was it needed to add both candem tablets and potassium sorbate? Or would just the PS do okay?
Campden tablets I would never skip.
Do you rinse everything once it’s sanitized? It didn’t look like it but I wanted to make sure. Thank you for these great videos.
No rinse needed.. it's to be used as a wet sanitizer. Good luck on your new hobby. And keep me posted. 👍👍❤️❤️🍷🍷
@@HowToDoneRight thank you. Sure will!
Can make vinegar with the scraps
That's a great idea👍👍
Hi Todd, question for you. I am using the 30 days wine recipe. I am on day 15 and my finished S.G. was.990. I have banana wine that I just racked into the 5 gallon carboy yesterday. It was nice and clear but I had a at least a gallon more I needed to fill the carboy. So, I squeezed the mesh bag and started racking it into the carboy. I had already put the bentonite in before I racked. It was so cloudy coming out of my hose going into the carboy. I then added about half a gallon of water to top off. As I looked at it this morning there was about an inch of sediment on the bottom. I did stir it up as directed and it is really cloudy now. Should I keep going with the 30 day protocol or should I rack it again when all the sediment gets to the bottom and do the bentonite agai? Any of your expertise or advice would help! My Pineapple wine using your lingo "Is Amazing". Thanks and Happy New Year to You and Laura.
Squeezing the bag will add alot of fine particles that's why I never recommend it but don't panic... lol... let it sit in the bentonite for 30 days and see how clear it gets.. you can hit it again with bentonite or use the liqorqwik. Your doing a great job. Happy holidays to all of you too. 🎉🎉
As soon as I get my hands on good pineapples on offer, I’d better have a fermenter free!😊
Oh yes.... hands down number one in my book.
Hey Todd, have you done Gingerwine?.. I used this recipe to make Ginger wine.. somehow it smells like soap to me( it smells beautiful)... But ppl say it tastes good*shoulder shrug*
Never tried that... but I bet it taste a little spicy right? 😋
I did watch them try to act like it didn't burn. Was pretty funny.
That's funny.
Can you do a video involving peppermint or a cranberry n apple for Christmas?
That would not be done before Christmas.
Does it matter if I added a little too much bentonite?
Nope that will be just fine. 👍