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3 Tips and tricks for home made wine making.
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- Äas pĆidĂĄn 14. 08. 2024
- Here are three simple tips and tricks that could help with your home wine making.
Pipe cleaners 4mm đ
ebay.us/B6s9kF
Knitted demijohn cover đ
ebay.us/38tyHm
âââââ âSHOW MOREâ âââââ
Chapters:
0:00 Introduction
0:19 How to clean airlocks
1:58 Keeping flies away from homebrew
3:10 Keeping homebrew warm
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airlock tip is perfection itself!!
Pipe cleaners. Brilliant!
Excellent tips! Thanks James đ„°
My little cost saving trick is to reuse the same ingredients into a second batch. It worked well with blackberry and now also with rhubarb wine. It is weaker in flavour but is still nice. You can add things like oranges etc to boost flavour. I did it three times with my blackberry and rhubarb, lovely ! My compost heaps smells nice too ! Keep up the good work .
Great tips. I got my granddaughters some reusable metal straws, with the kit came some mini bottle brushes to clean the straws out, they are perfect for cleaning airlocks. Also I get all my bubble wrap from tesco, loads of it in fruit boxes and they don't mind you taking it
Great idea!!
Pipe cleaners! So obvious when pointed out. Cheers.
There's been a massive conspiracy to lead us to believe that pipe cleaners are for crafts...... not for cleaning pipea đ€Ł
Brilliant ..many thanks for these very helpful tips ....and some of the recipes are amazing...cannot wait for other postings...keep up the good work.
Great tips
I'll have to try the cloves, I'm in a constant battle with gnats.
If you take a little custard dish and add cider vinegar mixed with a little dish soap, it works very well. They try to land on the surface tension of the liquid to lay eggs in the liquid (which is what they want to do to your wine, and poop in it while doing so) but there is none since the soap prevents it from forming. Down into the drink they go. For extra security, cover the top with plastic wrap and poke some holes in it for entry, they're less likely to just fly off.
Ohh great idea
Fantastic tips, thanks for sharing.
I've found a non scented effervescent cleaning powder is good for grubby airlocks. Nice tip about the cloves as well. I'll use that now its Spring and the flies have appeared.
Very good.
I use vodka instead of water in the air lock...seems to keep the flies away.
Nice tip thanks going to use fleece snood for cover
Pipe cleaners and cloves certainly work but I am not so sure about why or how bubble wrap would work. If the problem is that the contents of the carboy (demijohn) are too cold for the yeast then simply insulating the container is not going to increase the heat of the wine. Insulation works for humans because we are generating heat and the insulation prevents a loss of that heat trapping it close to our body and so keeping us warm but if you wrap something that is not generating heat (exothermic) then you are simply maintaining the temperature and not increasing it. I would suggest that a better approach might be to sit the carboy in a hot water bath and so raise the temperature of the wine. You could either constantly replenish the water as it cools OR you could heat the water using an aquarium heater
The wine when fermenting gives off some heat even if itâs a small amount adding bubble wrap would hold that heat in.
I was thinking this too. But if it's warm enough during the day and too cold at night it would help.
@@endangeredwhiteseed Absolutely true. But the problem is that the heat being generated is still insufficient for the needs of the yeast and/or the wine maker. The temperature of the wine will be about 10F warmer than the temperature of the same volume of water standing in the same ambient temperature room. If you need the wine to be at 80 F when the room is 60 then wrapping the carboy is not going to raise the temp by 20 F. If you have the temp at 80 and you insulate the carboy then OK you can keep that 80 F even if the room temp drops to 50. But hey! Your experience may be different. Me? I use aquarium heaters AND wrap my carboys in towels to help focus the heat generated by the water bath.
Great
The first two are me problems but the last one is the opposite of my problem. Last summer I had an old refrigerator that I kept turned all the way down on its lowest setting and used it to age wine in. But it quit working. Now I've got to dig a big hole and put a roof on it before my five gallon batch of spiced grape juice concentrate wine is finished.
Hi.
Please can you tell me if you have ever heard of the Mahonia Berry. Nicknamed
' Mahonia Grape'. If so have you ever made wine from the bush.
Kind regards
Steve Coles
Thankfully, since I swear by three-piece vapour locks, I don't have that problem. Not to mention, the bubblers like the ones you use apparently have reduced in quality around here of late, so best to avoid those anyway.
Man, judging by the fermenters in the background, you seem to have a lot of trouble with your airlocks. It's probably a tight rotation schedule with mantaining the channel and making new things frequently, but I'd suggest buying cheap, large plastic fermenters (you don't even need the airlocks for the primary, a cup and a tissue could suffice) to leave your brews in primary for a longer time. Nice tip about the clove. If you leave an open bottle of apple vinegar near your brews it tends to catch most of them (at least the drosophilas) as well. Best regards.
Most of us donât brew in plastic
@@GreenWitch1Thank you, but I don't get it. Who are 'us'? At least in this channel, he ferments the primary in a plastic fermenter before siphoning to glass. I'm just suggesting extending this time a little bit to avoid problems with explosive fermentations. As long as you don't age in plastic, I don't see any problems.
Only occasionally do I have issues with a demijohn getting rather excited...there is always a literal bottle neck somewhere! 2 more 30l plastic fermentation vessels arrived in the post today, and so the hobby expands!
@@leonardovidal8029 A fermenting bucket is one thing, but just saying plastic is something else all together. Even some food grade plastic will be affected by fermentation. Iâve seen it with my own eyes. I had to pitch an entire batch because it ate into the plastic. Thatâs all Iâm saying.
@@GreenWitch1 I get ya, you have to take care of your fermenter. Abrasions may collect bacteria and contaminants and end up ruining a brew, for sure. So, no metal or wood interacting with it (wood may also get contaminants). And by 'plastic' I meant good grade, of course - I've never seen any other sort advertised, so I took it as a rule. A bucket, as you pointed out, is not a fermenter.
Glass is better, but expensive (at least here in Brazil), so I use it for aging, mostly. Currently a Capsicumel, a spiced metheglin, a pineapple wine (with spiced and mint versions) and starting another traditional with a special scented wood aging (amburana) soon - perhaps with tea tannins. Oh, and two spiced habanero bergamot wines (at least the very specific regional species, supersweet and strong citric flavored we here call 'bergamota' - which as far as I know is not widely known). Plastic is for the primaries.
I feel like we are arguing about something, but I can't find any point where we disagree. đ
Can I add cinnamon into my wine
Omg im first đ