Dude, this video is so relaxing. In the best possible way. You've got a lovely, measured tone and your writing is nice and you're meticulous and patient. I guess that's everything you'd hope to expect of a dad, which is maybe why this video is so comforting. I was here to investigate how to make stuff without too many sulphites, but I may have just found a new hero. Much love from South London x
@beoracha
4 жыл бұрын
I just read this and wow thanks, I am a dad and used to work in tech, both require patience and attention to detail, good experience!
@Johnny241948
6 жыл бұрын
Cherry wine brings back some hazy memories, a friend's dad use to make it and he (my friend) would sneak some old dusty bottles of it for us to drink at the school bus stop (5th grade) until some girl drank to much and got sick in class. She told on all of us and that put an end of that. For 5 or so months we were the guys. lol Thanks for a memory lane moment, THUMBS UP.
@beoracha
6 жыл бұрын
Kids don't do this. It's all fun and games until someone gets sick. Glad you liked the video and the memories.
@endtimesign
3 жыл бұрын
Outstanding video as always, you are the consummate vintner, I enjoy watching your videos so much, keep up the great work.
@beoracha
3 жыл бұрын
Thank you and thanks for watching.
@annjenkins9535
6 жыл бұрын
I am so enjoying your wine making videos. I am new to this but am finding it fascinating. I do have a question for though. Why on this video for the cherry wine did you not have to leave the bucket with some air for the first 24 hours?
@beoracha
6 жыл бұрын
The 24 hour air and waiting time is for sulfites to fall to a level the yeast can tolerate. In this case, heat was used to sanitize the must and sulfites were not used. It did need to cool down to a temperature yeast can tolerate but no longer than that. It's a different step for this type of winemaking.
@annjenkins9535
6 жыл бұрын
beoracha thank you so much for your reply, I understand now.
@SHAdow3EYES
4 жыл бұрын
Thank for this well done , informative post , and this wonderful cherry wine recipe..Cheers!
@beoracha
4 жыл бұрын
Glad you liked it.
@dragonbonefist1510
6 жыл бұрын
this guy is the michelangelo of homemade wines
@meehan302
4 жыл бұрын
I thought that you would use a muslin cloth to strain the must. To achieve 13.5 ABV is very good.Enjoy your wine
@beoracha
4 жыл бұрын
There's often more than one way to do things. I suppose that's part of the fun.
@morgan79347
2 жыл бұрын
You need some bigger spoons like the large paddle you used. I am going to try this thanks.
@beoracha
2 жыл бұрын
Investing in a few utensils can make things easier. This recipe turned out like a dry red wine, still good after a few years. Next time I may do it with sulphites to make a sweet cherry wine. Good luck!
@stormmary1
6 жыл бұрын
Thanks for the great info. Is it okay to use screw top bottles instead of corking? Thank you for your help!
@beoracha
6 жыл бұрын
Yes in most cases. If it is something like a red wine that will be aged a long time corks might be better. It's not critical. I use swing top bottles, like beer bottles, sometimes. I usually use corks. Once I got a good corker it wasn't much work. Of course a screw top can come off a lot easier. Maybe better for a picnic.
@stormmary1
6 жыл бұрын
beoracha thank you so much for the quick reply!
@sylvanwoods5271
2 жыл бұрын
Lovely wine! Thank you!
@beoracha
Жыл бұрын
Glad you liked it. Thanks for watching!
@jsaucee1
5 жыл бұрын
Thanks for sharing! Not sure I'm clear on your practice of backsweetening. Are you saying you add the amount of sugar you like, then add the potassium sorbate & sodium metabisulfite?
@beoracha
5 жыл бұрын
yes, sweeten to taste and add sorbates and sulphites to keep it from fermenting in the bottle, then fill and cork
@Magdy_Edward
6 жыл бұрын
The purpose of the airlock is to prevent the air from getting in but when you open the lid once a day you allow the air to enter, so what is the point?
@beoracha
6 жыл бұрын
The short answer for me is fruit flies. Early on when fermentation is rapid it doesn't matter that much because carbon dioxide is being produced rapidly and not many bad things can get in. As fermentation slows the carbon dioxide still needs to vent without letting anything like fruit flies or vinegar bacteria get inside.
@ThomasShue
5 жыл бұрын
Great video, where did you get all those 1 gallon jugs? It's a shame you have to introduce water into the wine via the racking cane.
@beoracha
5 жыл бұрын
Leftover Tabasco jugs from a restaurant...there are other ways to rack. I've been doing it that way with large batches for a long time. It is an insignificant amount of water and I'd probably need to top up the jugs anyway. It does over fill sometimes so It makes things exciting. If it is a concern there are nice little gadgets out there for starting a siphon. I mention that topic in one of my yet to be released videos.
@ThomasShue
5 жыл бұрын
@@beoracha the racking cane I have has a handle that you slide down and it starts the racking/syphon. It's slick and cheap
@beoracha
5 жыл бұрын
Years ago I had a siphon starter I didn't like so I went retro. It wouldn't hurt to try something else. @@ThomasShue
@avanti2762
2 жыл бұрын
How was your fermenting bucket sanitized?
@beoracha
2 жыл бұрын
It's been a while; I probably used a potassium metabisulphite solution. If you want to avoid all trace amounts of sulphites then use a splash of chlorine bleach in hot water and rinse many, many times with hot water. That is how I sanitize for beer making.
@EarlLedden
4 жыл бұрын
Beoracha, or anyone, does heating the fruit affect the flavor of the finalized wine? For instance I make freezer strawberry jam, which is miles and mile ahead of Smuckers or any commercial jam.
@cindy9376
6 жыл бұрын
Well, I have watched all of your wine videos several times each and am such a huge fan of yours. You have the best instructional videos out there and I have learned so much. Several years ago I made 2 - 5gallon batches from a kit and have to admit they turned out fantastic but was very leery to make wine from fruit until I started watching your vids a couple of weeks ago and am hooked. So, I am going to make a the fruit wines this year as the fruits are ready for picking here BUT I really want to try my hand at making a chocolate cherry or chocolate strawberry wine. I have read Jack Keller’s website and to give him due credit he has one of the absolute best sites out there for loads and tons of info for anyone to make wines from scratch but I need visual too so on your long list of many things to do can you please ....pretty please....with a cherry on top...or strawberry!!! Consider making one of these wine videos so we can see it step for step?
@beoracha
6 жыл бұрын
Thanks for watching! It's what I am doing anyway so I try to document it. I'm leery of making wine with chocolate. :) Cherry or strawberry would be good choices to try. Chocolate itself has things that may not combine well. That's one reason those recipes are a bit complicated. Apparently they don't store well either. I've been planning on doing something with frozen strawberries but not sure I want to chocolate them...I may try it but don't know when.
@ARCSTREAMS
3 жыл бұрын
if you sweeten then how do you keep it from fermenting again if you not pasteurising or using sorbate? does the yeast die off on its own after a while?
@beoracha
3 жыл бұрын
at 31:10 I discuss bottling options, dry needs no sulphites or sorbates, sweetened does
@carolekandakji1112
3 жыл бұрын
@@beoracha yes i saw all that thx, it's just that when you see a vid titled without sulphate i expect to see some method of doing that with all kinds of wine finishes be they dry or sweet and not option to use or not but there is no magic here ,it can be done without sulphate for sweeter wine if you pasteurise
@beoracha
3 жыл бұрын
@@carolekandakji1112 The wine was made without sulphites. I suppose you could sweeten and pasteurize before bottling. Never tried that. It could also be bottled dry and sweetened after opening at serving time. I just bottled dry and it turned out well. It aged well too. I try to give people lots of options.
@darthjunkus1088
4 жыл бұрын
I asume the half cup suger to quarter cup of water is for a gallon correct? Thanks for sharing this videp
@beoracha
4 жыл бұрын
That is about what I use to sweeten a gallon of wine which I didn't in this batch. 2 parts sugar to 1 part water and add sulphites and sorbates to prevent fermentation (and explosions!) in the bottle if you want sweeter wine. This batch used 2 pounds of sugar and enough water to make a gallon for fermentation. None was added at bottling time because no sulfites or sorbates were used. It was a dry wine.
@RayMerrell68
5 жыл бұрын
In the beginning, I just throw it all in a pot on the heat and stir it with a potato masher. The heat disintegrates most of the cherries and you can sort the rest out with the masher. Saves getting your hands messy squishing the cherries. o/
@TheDenisedrake
4 жыл бұрын
How did the cherry wine turn out without using sulphites? I would like to not use sulphites at the bottling, but I don't want to ruin our wine.
@beoracha
4 жыл бұрын
It was very good at one year of age. I didn't like it as well at 18 months but it was mostly gone by then. Don't know if it would have stored better with sulphites, possibly.
@ARCSTREAMS
3 жыл бұрын
what exactly made this without using sulphites? specially when you methods were not sanitary when sturing every day introducing wild yeast and oxidation so what was done here to keep all that away without use of sulphites?
@beoracha
3 жыл бұрын
The hot water poured over the fruit sanitizes it. You can use heat instead of sulphites at the beginning, it's an old time method.
@carolekandakji1112
3 жыл бұрын
@@beoracha yes for sure at the start but if you gonna open and stir it every day that defeats the purpose as you end up risking inoculating it with oxygen and wild yeast again
@beoracha
3 жыл бұрын
If you have sulphites and tolerate them well then use them. They are probably a better choice than heat. I did this video to illustrate the many old timey recipes that use only heat because I know people who break out in hives when they drink sulphited wine. I did the video for them.
@BostonBorn
6 жыл бұрын
Just found your channel today. Subscription is a must! 👍🏼 Thank you for sharing your craft 🍷💞 Question: Do you have a video showing how you sanitize your equipment and bottles? If not, would it be possible to make one? 🙏🏼😉 p.s. Those wouldn't last a year in my closet 😂😂😋
@beoracha
6 жыл бұрын
Thanks for subscribing. I need to keep my numbers up so the tube will keep paying me. It's OK to drink a few bottles early for quality control purposes. It really is a good way to understand how it changes over time. I have many ideas for a video about techniques. Currently I have several others to edit so it won't be soon. I tend to put bits and pieces throughout the videos. A couple earlier ones may show more about sanitizing. I get everything clean and then make a batch of warm water with metabisulphite powder dissolved in it. Then rinse everything with it. Alternatively, there are commercial sanitizing products available at winemaking shops instead of using sulphites.
@BostonBorn
6 жыл бұрын
beoracha Thanks for the quick reply. I have been binge watching your channel for several hours. You've inspired me to get some equipment and start making some homemade wine (I love dry wine 😋). I think I'll start with a couple small batches before I get too involved with a ton of equipment. A friend's father used to make wine and I always wanted to learn. Watching your videos has made me feel like it's something I can do. Thanks again for making these in-depth videos and showing the process. I'll be eagerly awaiting your next post. 💞
@beoracha
6 жыл бұрын
Good luck with whatever you try. It's not that hard but it takes patience, reasonable care and at least a little equipment. Grapes are a bit complicated, I'd try berries or cherries first. Save those bottles and have fun!
@BostonBorn
6 жыл бұрын
beoracha Cherry it will be 👍🏼
@beoracha
6 жыл бұрын
I've used cherries from a friend's tree and they were sour, needed sweetening but good. The sweet cherries in this video were on sale at the grocery, grown in Washington I think, and came out great. :)
@steveferguson8047
4 жыл бұрын
I parallel your techniques in my wine making, in particular the fermenting with the fruit and doing the punch downs to get color and whatever else happens at the time?? I haven't done a lot of fruit wines, mainly grapes but I'm going to try breaking the fermentation into a bulk primary, press out the fruit in a mesh cloth and finish fermenting in carboys. Any thoughts on this method? Thanks for the video, it was well done sir!
@beoracha
4 жыл бұрын
That sounds good as long as fermentation has slowed enough to where the carboys don't foam over. That's like what I do but I leave the fruit in until it's done bubbling. That can be a long time and maybe too long sometimes. You'll have to decide how long to leave it in.
@Grandpa_RLP
3 жыл бұрын
What micron mesh bags do you usually use?
@beoracha
3 жыл бұрын
They are not very fine. They are whatever they wine making shops sell. Some have both fine and coarse bags. Mine are the coarser ones.
@ARCSTREAMS
3 жыл бұрын
with longer ageing would you say the sweetness degrades some?
@beoracha
3 жыл бұрын
It was pretty dry when I bottled, it may decrease a slight amount
@ARCSTREAMS
3 жыл бұрын
@@beoracha ?
@ARCSTREAMS
3 жыл бұрын
@@beoracha i was wondering if you knew from past exp if sweetness degrades with age
@beoracha
3 жыл бұрын
@@ARCSTREAMS I have noticed a few wines get slightly less sweet with age. Generally not much. I notice it more often in beer. Mead may get less sweet as it can ferment slowly for a long time and end up unintentionally carbonated in the bottle.
@ARCSTREAMS
3 жыл бұрын
@@beoracha ahh ok but suppose the yeast is dead by whatever means and the bottle ages several years with a slightly sweet wine to begin with i suppose the sweetness may keep or might slightly degrade not because of further fermentation but from age and chemistry ,alchemy etc perhaps
@Oliver-pl5sk
6 жыл бұрын
Fantastic, thanks for sharing. I have subscribed to your channel!
@artbykeenan
6 жыл бұрын
If you had sweeten it what would you have used?
@beoracha
6 жыл бұрын
half cup of sugar dissolved in one quarter cup water with one crushed Campden tablet and sorbate, that would be sweet for this batch..If you had very sour fruit maybe more sugar.
@jgar538
4 жыл бұрын
Well, that was a good video, but I still don't understand the need to avoid the use and or consumption of sulphites. I have heard a few winemakers talk about there being some people who don't use SO2 in wine making and they will then argue why it's not a problem, but I have not heard the side from anyone wishing not to use them. Cheerz.
@beoracha
4 жыл бұрын
I prefer the ease of using sulphites and no heat but some people told me they are allergic so I did a couple videos like this. Found old-time recipes using heat and I was curious too. It turned out well but I don't know if it stored any better or worse. It was good at 1 year and consumed.
@jgar538
4 жыл бұрын
Thanks for your reply. Funny thing, after I posted, I saw that EC-1118 actually makes a good amount of sulphites naturally. Don't hold my feet to the fire on this, but I think it was on the Lallemand web site (the maker of that yeast). Even so it's still probably lower than the recommended sulphite dosage for stabilizing wine. Cheerz.
@leonoles
6 жыл бұрын
Is it really necessary to keep getting gravity? Also my grandpa used to make wine. It was so strong one shot glass full got you all warm feeling. I cant see him using all the pectin, and a few other things but yeast.
@beoracha
6 жыл бұрын
If you know how much sugar is needed for a good level of alcohol then it's not necessary to know the gravity but most people want to know the alcohol content. Pectic enzyme is a fairly modern thing. It is not absolutely needed but it breaks down the fruit for more flavor and clarity.
@mcjunkip
5 жыл бұрын
where did you get the cherries?
@beoracha
5 жыл бұрын
At the grocery store. They were in season and on sale, dark red sweet cherries from Washington.
@sparry40
5 жыл бұрын
Hi love your videos. Can you please explain about the usual constant thanks
@beoracha
5 жыл бұрын
131 or 131.25 to be more precise is the constant value used to multiply the difference in the start and finish gravity readings on the hydrometer. The result is alcohol by volume. Many years ago when I started making beer I used a value of 129. Don't recall where I got it but it was used for a long time in the spreadsheet I use for recordkeeping. The error in beermaking was slight because the numbers are smaller to begin with. When I started making the wine videos a viewer caught it and I realized the mistake. It may be easier to use the potential alcohol scale on most triple scale hydrometers. Just subtract finish number from start. It may be not as precise but probably close enough for home winemaking. Thanks for watching!
@chaoSefat
5 жыл бұрын
Again play at 1.5x speed. Sounds normal
@cruze_shenanigans
6 жыл бұрын
Thanks for the cool vids! Can you comment on degassing...doesn't seem you bother with this step on your videos. My snobby wine making friends freaked when I told them I haven't been degassing lol. Would love your thoughts...thanks!
@beoracha
6 жыл бұрын
I get asked about that occasionally. Since I don't use finings or filtration the wine gets a lot of racking and sits in carboys for a long time. There's just not much gas there. If there is I'd rather have a small amount of excess co2 instead of oxygen and oxidation. If there are many bubbles when racking I might be tempted to degas..But I only tried it once on a batch and it was a waste of time as I saw it. My wines are quite flat when bottled and opened years later. I've also tried degassing individual bottles of different wines before corking and got little or nothing. It's probably appropriate sometimes to do but not for me most of the time. I also don't make many white wines which might benefit from degassing.
@vindaseepersad4834
5 жыл бұрын
look@9:38...you left the rest in the flask with hydrometer...thats why you perhaps ended up tweaking the recipie!!!
@beoracha
5 жыл бұрын
I normally leave the sample but it's usually a larger batch and doesn't matter much. It is significant to omit for a gallon size. Thanks for paying attention.
@artbykeenan
6 жыл бұрын
Can you just add the sorbate
@beoracha
6 жыл бұрын
Interesting question..I've always used both. I think they both neutralize yeast activity in different ways.
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