Thank you for your tutorial on making wine. I started my wine yesterday and it’s a learning curve=) ~ poured one packet of yeast in my 1 gallon pot by accident ~ forgot to take my S.G. So we shall see if it works. Question I live in Belize and it stays pretty hot all year around will that affect my wine making? I know everything has to stay a certain temp. but it’s next to impossible here. Thank you!
Hi, Thanks for these wonderful videos. Very helpful and inspiring. I have a question, Pineapple wine after fermentation does not taste like pineapple, so it is ok to add pineapple chunks while creating sugar syrup for back sweetening? Or any fruits to the sugar syrup to bring back fruit flavor while bottling?
Thanks for sharing details about wines, I followed your proportion of ingredients but my wine turned dry but gives very melo taste, does it come out like dry.
Yes, they all will come out dry. That is why I did two videos one on backsweetening: czcams.com/video/gOF-VI_oFTk/video.html to adjust the sweetness to your taste, and another on pasteurization: czcams.com/video/as59h-CXcB8/video.html to prevent refermentation .
I've one gallon of same pineapple 🍍like yours but I've neither used pectic enzyme nor tea and lemon and wanna ask what if i use them now while fermentation has already started a few days ago and if I'm not using them what can happen, does it affect wine quality?secondly is it necessary to heat up the pineapple juice and every time i watch that some juice is separated in a bag, what's that good for? Can't we put all the juice at the same time? Clarify please and thanks ☺️
With fresh fruit, the peptic enzyme does speed up the process of clearing up the wine of pulp. As for the tea (tannin substitute) and lemon (acid blend), If the recipe calls for it, i'll use the substitutes just to keep it as natural as possible. speaking of natural, to sterilize fresh fruit, I can either boil, or, use Campden tablets. I try to assume that 1st. time wine makers (like myself) might not have Campden tablets or any other commercial ingredients, so I try to keep it as simple as possible. Many of the wine batches are 1st. time affairs. The wait for months just to see if it was worth it or not is a subject of later videos. Let's see... straining the juice in the bag is just to cut down on the amount of pulp that will need to be settled during fermentation. The bag in and of it self is purely optional. It just makes cleanup easier.
Please note: On this older video comments will be acknowledged, but questions by non-members are no longer answered. Consider becoming a supporting member of DIY Fermentation by joining: czcams.com/channels/yogN69ayejYnRaQC3eZsxg.htmljoin Sorry, this channel does not offer individual winemaking advice. Amazon & Canva affiliate product information. As an Amazon Associate & BrewDemon & Canva Affiliate I earn from qualifying purchases. My current winemaking setup: BrewDemon Fermenter: www.avantlink.com/click.php?tt=cl&merchant_id=f34b031c-e43a-43a4-973d-24d17c9a727a&website_id=ebe44688-8c34-46de-b945-9406903c8ad6&url=http%3A%2F%2FBrewDemon.com Red Star Premier Blanc Wine Yeast: amzn.to/3yskhUK Wine Yeast Sampler: amzn.to/3F8gNtf Hydrometer: amzn.to/3l2XbMS Airlocks: amzn.to/36bpGlg Wine Corks & Caps: amzn.to/3vgBA9w Wine Bottle Corker: amzn.to/3zO4fVa Stoppers: amzn.to/3673Tv1 Racking Cane: amzn.to/34YyP19 Wine/Beer DeGasser: amzn.to/3ODVTXi StarSan: amzn.to/356Tnot
Nope, although it's a bit difficult to see, but there is a little red pressure valve on the top of the fermenter. It also comes with an air lock that I'll sometimes swap out the valve with.
I didn't see that blow off cap either. If anyone else is doing this, make sure your container has the means to blow of carbon dioxide or you will have a bottle bomb.
Sir ,one doubt I started fermentation 15 days ago and I transferred to secondary fermentator but still the bubbles are not stopping can you please say any suggestions to stop the fermentation????
The release of CO2 will continue for several months before gradually coming to a stop. It will take around 12 months before your wine will be ready for drinking.
@OZzie Osmond D'Mello Back then in my earlier videos I did not include a scene of my using a hydrometer. I recorded it in a wine log instead. Later, when I started to include the hydrometer scene, I ditched the log (I now had a video with the info). I don't focus much on the hydrometer because it will be assumed that many people just starting out won't have one.
A final hydrometer reading is taken prior to backsweetening and bottling. Back then I had been using a on-fermentable sugar to prevent refermentation, now I simply backsweeten and pasteurize at the end.
If prefer using sulfites in your wine, then no. Boiling is just a way to help extract juice, kill any stray yeast, and to some degree bacteria that may be present on the fruit.
When you boil the juice an pulp in water, does it dilute the flavor of the mixture? If you want a stronger pineapple flavor, should you use less water or let the mixture reduce while boiling?
Yes it does dilute the mixture. This is a 1 gallon recipe, so the water is necessary to bring the liquid up to that amount, or add more pineapple juice.
In secondary the fruit is removed, and the liquid is transferred into a secondary carboy with very little headspace: czcams.com/video/7YniweAGIgk/video.html
Part two, which involves tasting the final product will occur at the 6 and 12 month points. Any thing sooner than that and the wine(s) have a certain level of harshness that aging tends to resolve. And I really do need to change that awful looking thumbnail.
@@DIYFermentation I attempted apple wine a month ago, after 21 days it is still soo sweet.. 2nd fermentation occurred when I bottled it.. now about 10 days later, iv refiltered the bottle wine in a glass jar as I saw alot of sediments settled down and now plan to bottle it again tomorrow.. then comes out the pineapples for round 2 😉
Don't worry about it. Pectin Enzyme "helps to extract more color and flavor from the fruit, and it helps to insure that the resulting wine is clear". Without it you can just allow more time for the wine to clear on it's own.
A few questions : 1) what is i use only pineapple juice without the water? 2. Have you ever tried to make pineapple wine without boiling it? Doesn’t boiling kill all the enzymes in the juice ? Does it matter ? Thanks for your video. I am about to try my first attempt at pineapple wine !
Using only pineapple juice (canned\bottled) will give you more flavor, and less work. If you want to use Camden tablets then you don't have to boil to sterilize the fruit. But this is a natural winemaking channel. I no longer use sulfites in my wines. Good luck on your wine. It's not hard to make wine.
@@DIYFermentation thank you for the tips on using canned. Also i prefer natural too so I don’t think the campden tablets will be my go to option. I guess boiling it is !! Thanks again !
Thank you from Midland, TX. I can’t wait to make this recipe!
Awesome way to run us thru the process at the start and then get into it.. 👍🏽
Glad you liked it!
Thank you so much.
Best wishes from Italy.
I really like the thumbnail to this video
Me losing it during the early day of the Covid lockdown.
@@DIYFermentation I think you should do every thumbnail like this one
Not likely!
More wine recipe plz
More recipes are a lot easier when viewers become supporting members.
I like this video
Thank you for your tutorial on making wine. I started my wine yesterday and it’s a learning curve=)
~ poured one packet of yeast in my 1 gallon pot by accident
~ forgot to take my S.G.
So we shall see if it works.
Question I live in Belize and it stays pretty hot all year around will that affect my wine making? I know everything has to stay a certain temp. but it’s next to impossible here.
Thank you!
Different wine yeast have different heat tolerances: czcams.com/video/yfGuVFzUaYU/video.html
@@DIYFermentation thank you!
Hi, Thanks for these wonderful videos. Very helpful and inspiring. I have a question, Pineapple wine after fermentation does not taste like pineapple, so it is ok to add pineapple chunks while creating sugar syrup for back sweetening? Or any fruits to the sugar syrup to bring back fruit flavor while bottling?
Gabe Helmy loves this
Thank you for watching.
Nice Video!!! Useful one!!
I really got to change that thumbnail.
Thank you sir.
Most welcome.
Thanks for sharing details about wines, I followed your proportion of ingredients but my wine turned dry but gives very melo taste, does it come out like dry.
Yes, they all will come out dry. That is why I did two videos one on backsweetening: czcams.com/video/gOF-VI_oFTk/video.html to adjust the sweetness to your taste, and another on pasteurization: czcams.com/video/as59h-CXcB8/video.html to prevent refermentation .
@@DIYFermentation Thank you soo much. Cheers.
Do you suppose I could use just plain pineapple juice with no water to make the wine?
Pineapple juice is pretty acidic, but i've seen videos where it was done.
I've one gallon of same pineapple 🍍like yours but I've neither used pectic enzyme nor tea and lemon and wanna ask what if i use them now while fermentation has already started a few days ago and if I'm not using them what can happen, does it affect wine quality?secondly is it necessary to heat up the pineapple juice and every time i watch that some juice is separated in a bag, what's that good for? Can't we put all the juice at the same time? Clarify please and thanks ☺️
With fresh fruit, the peptic enzyme does speed up the process of clearing up the wine of pulp. As for the tea (tannin substitute) and lemon (acid blend), If the recipe calls for it, i'll use the substitutes just to keep it as natural as possible. speaking of natural, to sterilize fresh fruit, I can either boil, or, use Campden tablets. I try to assume that 1st. time wine makers (like myself) might not have Campden tablets or any other commercial ingredients, so I try to keep it as simple as possible. Many of the wine batches are 1st. time affairs. The wait for months just to see if it was worth it or not is a subject of later videos. Let's see... straining the juice in the bag is just to cut down on the amount of pulp that will need to be settled during fermentation. The bag in and of it self is purely optional. It just makes cleanup easier.
@@DIYFermentation thank you 🙏
Do you ever activate your yeast by putting it in warm water.
Rarely.
Please note: On this older video comments will be acknowledged, but questions by non-members are no longer answered.
Consider becoming a supporting member of DIY Fermentation by joining: czcams.com/channels/yogN69ayejYnRaQC3eZsxg.htmljoin
Sorry, this channel does not offer individual winemaking advice.
Amazon & Canva affiliate product information.
As an Amazon Associate & BrewDemon & Canva Affiliate I earn from qualifying purchases.
My current winemaking setup:
BrewDemon Fermenter: www.avantlink.com/click.php?tt=cl&merchant_id=f34b031c-e43a-43a4-973d-24d17c9a727a&website_id=ebe44688-8c34-46de-b945-9406903c8ad6&url=http%3A%2F%2FBrewDemon.com
Red Star Premier Blanc Wine Yeast: amzn.to/3yskhUK
Wine Yeast Sampler: amzn.to/3F8gNtf
Hydrometer: amzn.to/3l2XbMS
Airlocks: amzn.to/36bpGlg
Wine Corks & Caps: amzn.to/3vgBA9w
Wine Bottle Corker: amzn.to/3zO4fVa
Stoppers: amzn.to/3673Tv1
Racking Cane: amzn.to/34YyP19
Wine/Beer DeGasser: amzn.to/3ODVTXi
StarSan: amzn.to/356Tnot
Won't it blow up when its fermenting with the lid screwed down tight?
Nope, although it's a bit difficult to see, but there is a little red pressure valve on the top of the fermenter. It also comes with an air lock that I'll sometimes swap out the valve with.
Thank you, I did not see the valve sorry. Nice easy recipe.
I didn't see that blow off cap either. If anyone else is doing this, make sure your container has the means to blow of carbon dioxide or you will have a bottle bomb.
Do you have to let the pectic enzyme work for 24 hours Charles?according to my pack of enzyme it says add years 1 hour after adding pectic enzyme
Please follow the manufacture's recommendations
Sir ,one doubt I started fermentation 15 days ago and I transferred to secondary fermentator but still the bubbles are not stopping can you please say any suggestions to stop the fermentation????
The release of CO2 will continue for several months before gradually coming to a stop. It will take around 12 months before your wine will be ready for drinking.
@@DIYFermentation thank you sir
Nicely explained. I didn't see you use a Hydrometer. How do you know the ABV then?
@OZzie Osmond D'Mello Back then in my earlier videos I did not include a scene of my using a hydrometer. I recorded it in a wine log instead. Later, when I started to include the hydrometer scene, I ditched the log (I now had a video with the info). I don't focus much on the hydrometer because it will be assumed that many people just starting out won't have one.
@@DIYFermentation fair enough, but then how wud you arrive at its alcohol content?
A final hydrometer reading is taken prior to backsweetening and bottling. Back then I had been using a on-fermentable sugar to prevent refermentation, now I simply backsweeten and pasteurize at the end.
May I ask a question Sir?
Does all processing of wine require to be boiled?
Thanks.
If prefer using sulfites in your wine, then no. Boiling is just a way to help extract juice, kill any stray yeast, and to some degree bacteria that may be present on the fruit.
Is it possible to add more sugar to my pineapple wine after it starts fermenting already or is it too late
Thank you for watching.
When you boil the juice an pulp in water, does it dilute the flavor of the mixture? If you want a stronger pineapple flavor, should you use less water or let the mixture reduce while boiling?
Yes it does dilute the mixture. This is a 1 gallon recipe, so the water is necessary to bring the liquid up to that amount, or add more pineapple juice.
Can you still prepare it without pectin enzyme?
Yes.
Thanks
Hello sir
I want to learn how to make ginger wine for commercial purposes, do you give one on one training?
Sorry, the wines/meads produced on this channel are for non-commercial purposes. One-on-wine instruction is not available.
How much frozen or pre cut pineapple would recommend, If you cannot find a whole pineapple at certain times of the year?
I don't know. I haven't tried any other way.
@@DIYFermentation Thank you sir, definitely a wine I am probably going to try now for the next summer.
Is this the same way for making in a secondary fermentation
In secondary the fruit is removed, and the liquid is transferred into a secondary carboy with very little headspace: czcams.com/video/7YniweAGIgk/video.html
I love your channel just found it thank you for your wisdom
Thank you for watching.
What about part 2😁 please share..
Part two, which involves tasting the final product will occur at the 6 and 12 month points. Any thing sooner than that and the wine(s) have a certain level of harshness that aging tends to resolve. And I really do need to change that awful looking thumbnail.
@@DIYFermentation I attempted apple wine a month ago, after 21 days it is still soo sweet.. 2nd fermentation occurred when I bottled it.. now about 10 days later, iv refiltered the bottle wine in a glass jar as I saw alot of sediments settled down and now plan to bottle it again tomorrow.. then comes out the pineapples for round 2 😉
2 to 3 months seems like a long time can I wait like 14 days insted
Winemaking is not really a rush job. Might I suggest viewing the six month tasting video: czcams.com/video/ge4LTw52eJA/video.html
Hi
If I don't have teaspoon pectin enzyme what I'm suppose to do
Thanks
Don't worry about it. Pectin Enzyme "helps to extract more color and flavor from the fruit, and it helps to insure that the resulting wine is clear". Without it you can just allow more time for the wine to clear on it's own.
You can freeze the fruit as a poor man's solution :)
Could you make rose wine?
Only if I had more members, patreons, or donations to help pay for the supplies.
Gn all Thx everyone
Welcome.
A few questions :
1) what is i use only pineapple juice without the water?
2. Have you ever tried to make pineapple wine without boiling it? Doesn’t boiling kill all the enzymes in the juice ? Does it matter ?
Thanks for your video. I am about to try my first attempt at pineapple wine !
Using only pineapple juice (canned\bottled) will give you more flavor, and less work.
If you want to use Camden tablets then you don't have to boil to sterilize the fruit. But this is a natural winemaking channel. I no longer use sulfites in my wines.
Good luck on your wine. It's not hard to make wine.
@@DIYFermentation thank you for the tips on using canned.
Also i prefer natural too so I don’t think the campden tablets will be my go to option. I guess boiling it is !! Thanks again !
There's no point in racking that many times....