You remind me of the chemistry teacher I never had
@DIYFermentation
3 жыл бұрын
Thank you.
@platinumgio12344
3 жыл бұрын
Bruh
@georgewashington3393
16 күн бұрын
And anyone who uses the term "bruh" definitely failed chemistry👍
@corykee5692
2 жыл бұрын
I wish you could explain everything to me. The consistency and prudence that you exhibit with your explanation is second to none. I was looking for a fermentation video and found a hero
@DIYFermentation
2 жыл бұрын
Thank you for watching.
@austinc7326
Жыл бұрын
"-on a shoe string budget." You sir, just got a new subscriber
@arlenemartin8894
4 жыл бұрын
😂😂 I love your energy here. I am one of those people thinking I am here really making some wine in a few litre grape juice bottles. I love the calm knowledgeable way that you present this good information. 💜
@DIYFermentation
4 жыл бұрын
Thank you.
@Tony-sw6ud
7 ай бұрын
THANK YOU!! You've just answered in a short easy to understand video questions I wanted the answers to. I've watched other videos, (whether intentional or not), were so convoluted, I was wondering whether or not I even wanted to try. My dad made wine in a gallon jug using a section of hollowed out corn cob as a stopper sealed with wax, A short, bent piece of copper tubing with a piece of surgical tubing into a glass jar filled with water. Bottled it in old soda pop bottles and capped with a capper. It was wine, although it wouldn't win any awards, and sommeliers world wide would gasp in sheer horror. Your short video has been very encouraging. Again, Thank You! Tony
@PeterLarssonLulea
Жыл бұрын
This video made understand why my fermentaion for my brews are so vinegar.... lol
@MG-ok6nu
3 жыл бұрын
You have 2139 views, 144 likes, and zero dislikes. Thanks pretty cool. Not one dislike. It's a great video and you're a great teacher.
@DIYFermentation
3 жыл бұрын
Glad you liked it!
@mishellekochel4510
3 жыл бұрын
Great to get clear instruction and info. A novice is usually a good resource because you are learning and wish to help versus some who acts a bit snobby as if we should know it all. Again, thank you!
@DIYFermentation
3 жыл бұрын
That's the whole point of this channel.
@nono-cw6ck
4 жыл бұрын
Patience is a well-learned virtue. Enjoy the journey
@DIYFermentation
4 жыл бұрын
Thank you.
@ChalfantMT
11 ай бұрын
Thank You! This answered a lot of my question.
@lezbnizm
Жыл бұрын
Finally someone who was able to explain this in a way I was easily able to understand. Thank you!
@DIYFermentation
Жыл бұрын
You're welcome.
@gennyt.1306
3 ай бұрын
I am really enjoying your videos. Your calming voice and relaxed demeanor give me the confidence I need and reassures me that I will one day be able to make quality homemade wine. Thank you so much and I look forward to learning more from you!
@derher3273
2 жыл бұрын
Thank you!! You answered all the questions I've been trying to Google for 3 days.
@DIYFermentation
2 жыл бұрын
Glad I could help!
@johnsmit2348
2 жыл бұрын
Good information and well presented, thank you for your efforts! I'm hooked again since the covid starting point and I retired just to dive in again and enjoy new ways with new people representing teaching better ways, new technologies and that renewed my interest. All of this initiated by people like you my friend. Subbed and liked for every one of your videos watched so far. You're the Jamie Fox of brewing videos. :)
@DIYFermentation
2 жыл бұрын
Glad it was helpful!
@donaldblankenship8057
9 ай бұрын
You write just like I do. You went to good schools. -- real aero
@northwestgardener5076
2 жыл бұрын
Thank you, for helping me increase my intelligence. I appreciate you sharing your experience.
@DIYFermentation
2 жыл бұрын
Glad it was helpful!
@johnctatum3999
8 ай бұрын
This has been one of my favorite channels since I started making wine! Thanks for all the help!
@greatemeraldgoat5029
Жыл бұрын
Thank you for your clear and succinct explanation
@mauritiusdunfagel9473
3 жыл бұрын
You’re a born teacher!
@DIYFermentation
3 жыл бұрын
Thank you.
@BCbiker36
Жыл бұрын
Hi Charles! Love this content. I dont need the production just the info thank you very much.
@RighteousMac-sw5hj
8 ай бұрын
The info in this is on point. This is super on point from a Kombucha/wine maker just saying. Great information to have available with information I have never learned before. Thank you.💯
@duanmcinnes
2 жыл бұрын
Guess this will relate to mead production as well. Going to give it a go. Cheers
@DIYFermentation
2 жыл бұрын
Yes it does, and thank you for watching.
@etank0729
Ай бұрын
I'm making my very first batch of homemade wine and this video was helpful to me. Thank you for sharing your wisdom! I will have to check out more from your channel!
@BiggerDreamer
3 жыл бұрын
You sir are an awesome channel and I think youi deserve MANY more subs
@DIYFermentation
3 жыл бұрын
Working on it!
@samuelstewartbeals9417
Жыл бұрын
Primary vs secondary…. “Brutha Charles” I get that red black and green you choose as the colour scheme.. love all the way from Nova Scotia Canada I thank you for the time you take to share this art.
@DIYFermentation
Жыл бұрын
Thank you for watching.
@Nagap08
10 ай бұрын
. Thanks for the video , chuck full of good wine making information. A newbie in home wine making.
@erlandelle314
2 жыл бұрын
What a clear enjoyable explanation. Thank you very much!
@DIYFermentation
2 жыл бұрын
Glad you enjoyed it!
@ronaldtilton3354
3 жыл бұрын
You have been such a wonderful resource! Thank you for your quality videos.
@DIYFermentation
3 жыл бұрын
Thank you, and you are welcome!
@grengren6421
6 ай бұрын
I love your channel
@AndyTwymanmusic
11 ай бұрын
That was great. Really nice clear presentation
@FallenDevAdmin
2 жыл бұрын
Honestly a master of the craft
@DIYFermentation
2 жыл бұрын
Just an amateur having fun.
@FallenDevAdmin
2 жыл бұрын
@@DIYFermentation humble too. Anyone who can clearly and concisely explain the ins and outs of a craft. Is a master. Once you're able to humbly say "I know this, but there is so much more I have to learn." then you're at a point of understanding. Where it shows your skill level. Anyhow, I'm an amateur; Just started a few weeks ago. As someone who is efficient at software engineering. I can spot talent and you've got it. Anyway, have an awesome day and keep on creating outstanding content.
@barbler
4 жыл бұрын
Excellent Excellent Video(s)!
@DIYFermentation
4 жыл бұрын
Thank you. Glad you enjoyed it!
@DLCShark
4 жыл бұрын
Another good one Charles. Switch the wines I’ve started so far I’ve allowed them to stay in the primary fermentation for 6-8 days. Just because of my job. Racking/transferring the wines on the weekends. I haven’t started anything new as of late but I think it’s time to purchase a few more carboys and do one or two more batches. Maybe they will be ready in time for spring break.
@DIYFermentation
4 жыл бұрын
Thank you. I helps to plan ahead.
@UNIONFEATURES
11 ай бұрын
Great video, thank you.
@Sunny-jz3dy
Жыл бұрын
I'm so glad I found you! I was thinking I wasn't suppose to let any air in during the 1st fermentation! Having trouble with the airlock & grommet not fitting properly. Its a new one and just doesn't fit right! Anyway, thank you for sharing your knowledge. It is appreciated! Now I don't have to worry so much! lol. I can get a new grommet & airlock for the 2nd process so it won't be problem. I also didnt know to stir or shake it up...during the 1st process. Thank you again!
@DIYFermentation
Жыл бұрын
It is said that you can stir for up to 5 days, but many channels like mine will only suggest up to 3 days just to be safe.
@Sunny-jz3dy
Жыл бұрын
@@DIYFermentation Ok. Thank you for letting me know! 😁
@andygeorgiou2846
2 жыл бұрын
Great style I learn more from you the ‘novice’ then all the other pro vids out there.
@DIYFermentation
2 жыл бұрын
I appreciate that!
@ZacBranson
3 жыл бұрын
Thank you so much for this video. It cleared up so much confusion that I had.
@DIYFermentation
3 жыл бұрын
Glad it was helpful!
@TinkersKustomPaintball
Жыл бұрын
I decided I'm going to try and make cherry wine next year and thanks to this channel everything seems extremely straight forward and simple. Will definitely keep referring back to these videos and I make my attempt. Great Videos!
@DIYFermentation
Жыл бұрын
Thank you for watching.
@Barry-dy3mn
5 ай бұрын
Thank you my friend. Lookin' forward to learning more from you
@chamsmnasri2550
3 жыл бұрын
Thank you my friend. I've already started my primary fermentation of strawberry wine, and air activity is just crazy! Shall transfer in a couple of days and follow your instructions. Cheers mate!
@DIYFermentation
3 жыл бұрын
The general rule that I use is for fresh fruit let it sit in primary somewhere between 5 - 7 days before racking.
@chamsmnasri2550
3 жыл бұрын
@@DIYFermentation Thank you so much
@patrickmuldowney9407
2 жыл бұрын
Great video
@DIYFermentation
2 жыл бұрын
Thank you for watching.
@bobbritches846
Жыл бұрын
Great video. Really great info on this subject! Thanks!
@amerikanets123
Жыл бұрын
Your videos have been so helpful to me! Thank you!
@lanier7mm1
4 жыл бұрын
Hello. I am totally new to this community, having not yet produced a drop of wine or mead. But I do enjoy your informative videos. Thank you for sharing your knowledge
@DIYFermentation
4 жыл бұрын
Glad it was helpful!
@usarmy308
2 жыл бұрын
Excellent videos and your a great teacher.
@DIYFermentation
2 жыл бұрын
Glad you like them!
@thomastodd9333
2 жыл бұрын
Thanks for sharing the knowledge
@DIYFermentation
2 жыл бұрын
Thank you for watching.
@BadMoonRising777
5 ай бұрын
Thank you for all the great vids!!! 🥳
@savannahs2815
6 ай бұрын
This is so interesting!!!
@RenatSavi
2 жыл бұрын
thx for sharing this
@DIYFermentation
2 жыл бұрын
Thank you for watching.
@TshirtHelpDesk
4 жыл бұрын
Thank You!!!
@DIYFermentation
4 жыл бұрын
You're welcome!
@pantheonauxilia
2 жыл бұрын
Very well presented video.
@DIYFermentation
2 жыл бұрын
Thanks for watching
@spudhut2246
2 жыл бұрын
great explanation...thank you for the video
@DIYFermentation
2 жыл бұрын
You are welcome!
@kuraikobayashiani5990
19 күн бұрын
4:28 important point made there!
@aidenwilliams3120
Жыл бұрын
Thank you so much man, I needed to kesnr this and it was super helpful
@DIYFermentation
Жыл бұрын
Glad I could help
@doet707
3 жыл бұрын
Lovin it, wouldn't mind giving this a go with seasonal harvest
@DIYFermentation
3 жыл бұрын
Thank you for watching.
@magebit
7 ай бұрын
Great video! thx.
@been2082
3 жыл бұрын
In the Czech Republic they drink Semi fermented wine, which they call Young wine. It does tastes good, the taste is closer to grape juice than to wine.
Unless your stage fermenting by adding more sugar then it's still primary fermentation your just racking which is good but it can sit on the trub for a long time as long as the co2 is still being produced
@DIYFermentation
2 жыл бұрын
Good idea, but this channel focus is on simplicity for the complete beginner. The fewer steps, the better. Stage fermentation or other slightly more advance techniques I leave for more advanced channels.
@DIAMANTES-guro
2 жыл бұрын
Informative 😊😊
@DIYFermentation
2 жыл бұрын
Thank you for watching.
@andrexadoh
2 жыл бұрын
I notice a lot of videos of people literally bottle after a couple weeks of secondary fermentation. I made blackberry wine and left it in secondary for about 6 months. Gonna bottle in a couple days and see how it went.
@DIYFermentation
2 жыл бұрын
I'm guessing they are trying to maintain a higher lever of residual sweetness without backsweetening.
@kenbell2745
3 жыл бұрын
You make good videos!! Great job!!
@DIYFermentation
3 жыл бұрын
Glad you like them!
@fernandosolorzano-bowen5263
2 жыл бұрын
Great video!
@DIYFermentation
2 жыл бұрын
Glad you enjoyed it
@scotta.osborn7417
2 жыл бұрын
Thank you, thank you sir! 😃
@DIYFermentation
2 жыл бұрын
Welcome!
@jacobhenry2279
3 жыл бұрын
thank you for the video.
@DIYFermentation
3 жыл бұрын
Thank you for watching.
@raincatchertec
2 жыл бұрын
Nice video very informative 👍
@DIYFermentation
2 жыл бұрын
Glad you liked it
@cbody70
3 жыл бұрын
Thanks for the video. Some discussion of initial sugar content of the must and its measurement with a hydrometer throughout the process would have been helpful.
@DIYFermentation
3 жыл бұрын
This suggestion has come up before, and I had decided that the extra steps distracted from the rather simplistic level of wine\mead making for this channel. As a next step knowing how much sugar to add to the initial sugar is a logical one. I do record the hydrometer reading during each racking to determine the .994 - .990 level, but showing that for each video is too time consuming, covered in standalone videos, or simply mention as the desired reading.
@thadlandry1165
Жыл бұрын
I like your video's good job !!!
@jeffconn722
Жыл бұрын
I like this guy .
@rubendijkhuis65
3 жыл бұрын
First of all: your videos are very helpful! Thank you for that. Quick question: does it matter at which temperature you do the fermentation? If so, what is ideal?
@DIYFermentation
3 жыл бұрын
Ruben, this is not a technical winemaking channel. Specific temperatures, exact hydrometer readings, nor recommended nutrients are followed closely here. There are specific temp. ranges for each type of yeast used. The recommendations given here is cool but not cold.
@igotes
Жыл бұрын
Thanks for the info. I guess you need to be careful when transferring the wine for racking so as not to add more air to it.
@retireorbust
7 ай бұрын
Thanks, Charles. Wish I had seen this sooner. For some reason I thought the wine should get down to zero during primary fermentation. I tasted four gallons of juice blends I have going and I think I can still save them.
@DIYFermentation
6 ай бұрын
This video attemps to simplify the process without being too technical.
@fajile5109
Жыл бұрын
Awesome thanks for the info.
@DIYFermentation
Жыл бұрын
Thank you for watching.
@jillwhatley994
11 ай бұрын
Omg! THANK YOU!
@Thecrimsonking01
Жыл бұрын
Thank you
@hocelot3
3 жыл бұрын
Thanks you men 👍🏽👍🏽
@DIYFermentation
3 жыл бұрын
Thank you for watching.
@howwitty
2 ай бұрын
Thanks for the video. Do you add metabisulfite/stabilizer to secondary?
@QalAdventures
2 жыл бұрын
That Welch’s grape juice but hit home cause I’m just starting out on this stuff and I’m using that exact same stuff 😭
@DIYFermentation
2 жыл бұрын
Thank you for watching.
@seanmiland
Жыл бұрын
You da man...learned so.much.
@DIYFermentation
Жыл бұрын
Thank yoy for watching.
@balvirhans5133
Жыл бұрын
Great video and I'm sure you'll come up with another one. How many secondary types of fermentation are required?
@francisantony12
Жыл бұрын
Excellent Video. However, it also seems to be contradicting my understanding : In Aerobic fermentation, the products are carbon dioxide and water ( used for baking with yeast ) But you say the first stage produces 70% of the alcohol. Alcohol is produced only in anaerobic fermentation. Where is the disconnect in my understanding?
@LaurensITrust
Жыл бұрын
I love your videos
@DIYFermentation
Жыл бұрын
Thank you for watching.
@Alvarox05x
Жыл бұрын
Hi great video! Would you suggest adding flavours during primary or secondary fermentation?
@DIYFermentation
Жыл бұрын
Adding flavors at various stages is outside the scope of this channel. Simplicity is the focus here.
@Sanamononoke
4 жыл бұрын
Good job keep it up. Hay you should try to make mead it's honey wine it's pritty simple to make and would be cool to see in one of your vids. Grate work btw
@DIYFermentation
4 жыл бұрын
Thank you. On making mead. Been there... done that... Will do again... My video on making mead: kzitem.info/news/bejne/y5iq1YOcpIVin34
@Sanamononoke
4 жыл бұрын
@@DIYFermentation awesome thanks you.
@nutsbannanas1599
3 жыл бұрын
Niice.. Should I wait for the airlock to stop bubbling in order to move to secondary? In my case it's been 6 days and it's foamy inside, and the airlock is still going crazy.. Should I move to secondary or not?
@DIYFermentation
3 жыл бұрын
Thank you. No, don't wait for the airlock to stop. That might not happen for several months. If you have a hydrometer you could wait until it drops to 1.030, but it's generally best to rack into secondary after 5-7 days.
@khahrofakhr1921
4 жыл бұрын
....... Great job
@DIYFermentation
4 жыл бұрын
Thank you.
@Yesssiiiirrrr
Жыл бұрын
I transferred my cherry/hibiscus in secondary fermentation carboys this weekend…..today i discovered it exploded…maybe the airlock wasn’t functioning or defect in the carboy because its was a perfect triangle piece that popped out…disappointing to say the least
@darrylswitzer6846
10 ай бұрын
Love the detail you put into your vids and the trial and errors along the way. I have a question you may be able to field. I finish fermenting wine where the hydrometer was below 1.000 for over a week and no changes in readings. Now almost 2 months later I still have what looks like CO2 still rising and frothing away. Should I degas on the next racking or is there something else perhaps going on?
@DreNation090
2 жыл бұрын
It's very entertaining and interesting the way you speak of the winemaking process. I do have a question to ask you though, I'm currently making some ribena wine and I thought to ask that I dont see you use any ingredient in your racking process to destabiilize the yeast. Is there a natural way around this or its a case where potassium sorbate is the only way of doing such. Thank you.
@DIYFermentation
2 жыл бұрын
Although this channel does not offer individual winemaking advice, perhaps this video will help: kzitem.info/news/bejne/wqlrn5xjfIqUdW0
@adamappel
2 күн бұрын
4:20 Hmm... is this really happening without adding the MLF bacteria? Will it convert malic acid to lactic acid over time? ChatGPT said: No, malolactic fermentation (MLF), which converts malic acid (malic acid) to lactic acid (lactic acid), does not occur automatically over time in wine. In order for this process to occur, you must add specific acid bacteria, usually from the genus Oenococcus oeni, or other MLF culture, to your wine. Without these bacteria, the malic acid will remain unchanged. Briefly about the MLF process: What is required: You need to add a malolactic bacteria culture to convert the malic acid into lactic acid. Circumstance: MLF usually occurs after the primary alcoholic fermentation when there is very little left, and it usually takes a couple of weeks. Purpose: The process softens the wine and reduces its sharpness, as lactic acid is milder than malic acid. So without added bacterial culture, the malic acid will not be converted to lactic acid spontaneously.
@AranAbdd
Жыл бұрын
What do you use, I use pure apple juice, no preservatives of course
@julesl6910
Жыл бұрын
Yeast does not produce lactic acid, that is done by LAB's. That's a big error here.
@julesl6910
Жыл бұрын
And again he states that malic acid will be converted to lactic acid. Malolactic fermentation is done by bacteria, which is not included in your yeast packet.
@DIYFermentation
Жыл бұрын
Thank you for sharing.
@vaitheesh01
3 ай бұрын
Is it better to make wine without adding water to fermentation?
@aranthos
2 жыл бұрын
Really cool video, clearer than any others! Just one Q - so you’d move your primary out to secondary at the point the C02 isn’t showing any activity in the airlock?
@DIYFermentation
2 жыл бұрын
No, I transfer from primary to secondary after 5 - 7 days as a matter of course.
@mistere304
Жыл бұрын
I’m trying to go back in time and drink my first fermentation. Can’t believe I was about to gamble with botulism.
@buddymc
3 жыл бұрын
With the type of primary fermenter you have, you might look into washing yeast. It'll save you money and it's easy to do. I've harvested and re-pitched yeast several times.
@DIYFermentation
3 жыл бұрын
I've seen some of the videos on that. I don't mine buying yeast. But, I do have viewers in countries that don't permit the purchase of wine yeast, so that may be a possible video later on down the line.
@bobu5213
8 ай бұрын
I never knew this definition existed. In biotechnology, we define fermentation as strictly anaerobic metabolism (there is anaerobic respiration, but not for producing ethanol). In fact, in the presence of too much oxygen most yeast actually won't ferment anything at all so long as there is also too little sugar for the crab-tree effect. I guess what I am trying to say is, there isn't a primary and secondary fermentation. There is just fermentation getting less intense and then starting back up again.
@DIYFermentation
8 ай бұрын
On this channel the approach is winemaking at a simplistic not scientific level.
@bobu5213
8 ай бұрын
@@DIYFermentation Okay, but just to be clear, you rack your wine when you see the level of fermentation has died down? You spend a lot of time in this video defining what the differences are but not really how to check. Otherwise great video, sorry for being a little thorough about it
@lisasunray6449
Жыл бұрын
I must have missed something. Transferred my very first gallon of Satsuma wine to carboy 3 day's ago. Hydrometer reading was 1.000. Smell was strong fruity/alcohol. I'm getting worried since no activity in airlock.
@DIYFermentation
Жыл бұрын
Interesting!
@lisasunray6449
Жыл бұрын
@@DIYFermentation This is my first batch, and i didn't know that after primary fermentation, that there shouldn't be any activity in airlock. I received the missing info on another site.
@MrClubfoot90
7 ай бұрын
Where can I get that container that you're doing your primary in?
@DIYFermentation
7 ай бұрын
BrewDemon Fermenter: www.avantlink.com/click.php?tt=el&merchant_id=f34b031c-e43a-43a4-973d-24d17c9a727a&website_id=ebe44688-8c34-46de-b945-9406903c8ad6&url=https%3A%2F%2Fbrewdemon.com%2Fcollections%2Ffermnters%2Fproducts%2Fbrewdemon-conical-fermenter-frost I am a Brewdemon affiliate and earn from purchases.
@MrClubfoot90
7 ай бұрын
@DIYFermentation Thank you for the link (and transparency).
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