How to Make Your Own Fruit Wine: Part 2
Second in a series on how to make fruit wine from frozen fruit, targeted towards the beginning winemaker. Please make sure you have annotations enabled!
25 Responses to How to Make Your Own Fruit Wine: Part 2
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thank you very much bro.! i got your vid in my usb, i save it coz i have a
plan make wine just like yours, thanks a lot
jhanloversmoon
January 17, 2014 at 4:03 am
It is a Chefmate brand. I want to say I got it at Bed Bath and Beyond but
I’m not positive. Thanks for watching!
jevchance
January 17, 2014 at 4:08 am
Hi Jev, Great Vids but wheres part 3! ahhhhhhhhhhhhhhhhhhhh LOL
SirStanleyBowles
January 17, 2014 at 4:21 am
Hi Jessika, Part three was unfortunately destroyed in a computer data
disaster. I’m going to be putting together a replacement sometime soon.
Thanks for watching!
jevchance
January 17, 2014 at 5:14 am
@will3482 Hi thanks for your comment. There is already plenty of juice
present. The pectin draws out even more of the juice as it sits, then the
berries are squeezed after primary fermentation. This helps ensure some of
the juice makes it to the secondary, which helps with the flavor. Also, the
recipe is formulated this way: its important to use the same process thats
in the recipe, otherwise you might end up a bit low on the sugar, and
flavor.
jevchance
January 17, 2014 at 5:52 am
Well that’s how they typically make grape wine. I’m not sure what the
reasoning is behind drawing them out first with fresh fruits, but you do
end up usually squeezing the berries after they have soaked a bit. I’m
mostly following the recipe on that, so I’ll give a look in Mary’s recipes
and see if there’s any reasoning behind doing it that way.
jevchance
January 17, 2014 at 6:21 am
Where is fruit wine Part 3….
Smokey Bear
January 17, 2014 at 6:49 am
Interesting fact: You state that you’re “old fashioned” so you don’t use
softened water. Fact is, you’re spot on with that decision. Softened water
often lacks the oxygen, minerals, and other nutrients that are required for
healthy yeast. They will ferment, but when they are kept healthy and happy,
they struggle less, and that means they release less phenols and other
agents that can leave off flavors in your wine. 🙂 (…and no, the
nutrients you provide don’t give everything needed).
Matt Stetson
January 17, 2014 at 7:06 am
Part 3 yet? Thanks for the video !
James Goodall
January 17, 2014 at 7:48 am
True. But you can cut out all the long parts while adding ingredients. A 1
– 2 min video would have better audience.
B A
January 17, 2014 at 8:15 am
do you have a link to a web page that has detailed recipes , like how many
pounds of fruit i would need, how much sugar i need for how ever much
alcohol i want
lennyauditt
January 17, 2014 at 8:34 am
Hi Jevchance, Good videos! Sorry ’bout the mishap with the data for the
third video. I was wondering if it might be easier to just crush the
berries, add them and the juice to the fermentation vessel freely, without
the straining bag, so that all the enzymes and sugar and yeast can blend
more completely? It’d be much easier to stir as well. Then strain the whole
thing after fermenting. I was wondering if others do it that way?
J Mark de Haan
January 17, 2014 at 8:40 am
Yeah I just went back to my first video and realized that I had to put it
in the comments because I was nervous and forgot the name of it while
filming 🙂 Thanks for watching
jevchance
January 17, 2014 at 8:59 am
aww thats a shame… well good luck 🙂 look forward to the next one
Jessika Villano
January 17, 2014 at 9:44 am
Noted, thanks for the input. I’ll try to shorten up future ones.
jevchance
January 17, 2014 at 10:25 am
Sorry but the data from the third video was lost in a computer crash
unfortunately. I tried to go back and get the source footage (I was on
MiniDV tapes back then) and the tape was recorded over. 🙁 I’m going to do
a third video, finishing off this series with a wine kit that I’ve been
sitting on (not yet fruit season) so stay tuned, and sorry to keep y’all
waiting!
jevchance
January 17, 2014 at 10:29 am
where is the 3rd video?!?!?!
steven jarvis
January 17, 2014 at 11:05 am
good video but could be a lot more detailed in what everything is doing
like the pectin ect just to explain why and full explanation on the whole
step by step production. I know its only youtube but Im gonna do this soon
and I know from friends there are things you need to be on the ball about
for it to work out well.
bob frost
January 17, 2014 at 11:39 am
Man…waaaaay to long and hence very boring!
B A
January 17, 2014 at 11:54 am
Why are you not crushing the berries? From what I have learned you need to
crush the fruit then add to your fermenter then your campden tablets and
sugar etc. Then let it sit for a week THEN strain it through the bag, not
let it set in the bag, how are you supposed to get the juice out this way?
I’m confused.
Recluse
January 17, 2014 at 12:23 pm
I agree good video, where is part three?
toasty14u
January 17, 2014 at 1:04 pm
Hey Sky Marshall, the data from the third video was lost in a computer
crash unfortunately. I tried to go back and get the source footage (I was
on MiniDV tapes back then) and the tape was recorded over. 🙁 I’m going to
do a third video, finishing off this series with a wine kit that I’ve been
sitting on (not yet fruit season) so stay tuned, and sorry to keep y’all
waiting!
jevchance
January 17, 2014 at 1:14 pm
Hey good information, thanks!
jevchance
January 17, 2014 at 2:10 pm
Where is part #3? I love the first 2! Best I have seen on the net….
WSM1960
January 17, 2014 at 2:52 pm
Hi, this video is informative but I can’t find part 3 🙁
Jessika Villano
January 17, 2014 at 2:53 pm