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20 Comments
I’m going down the rabbit hole regarding cream of tartar and it’s health benefits and wondering if you know how to make it from your wine. I keep seeing that it’s a byproduct of winemaking but not finding specifically how and also wondering if vinegar would maybe have the same byproduct. I’m thinking it’s the stuff that settles at the bottom and it would really be cool to be able to use that and thought if anyone knows, it would be you!
Hi Heidi, I have a question that I feel should be self explanatory, but I’m just not sure. I am making an elderflower mead, never made anything like this bf, and I’m wondering if the little cap needs to be left on the airlock, I’m thinking it may explode if the air can’t get out, but I haven’t found that info. Thank you in advance.
Thank you so much for doing this that way I can learn step-by-step just on that and not get distracted by the other bless your heart thank you💙💕
Can you do it with jars the lids I got they clamped down and open big wide lids glass jars?
If I’m using a half gallon jug do I cut all your ingredients, cane sugar, fermented starter …do I use Half of the measurements ?
How long does it take for it to start fizzing and bubbling in your jug… then do you start there counting your 1 week to add more sugar ?
All the time God is good 😊
Hi Heidi, I got a lot of grapes this year. How do I know when they are ready to pick ♥
Can you use mead in tinctures instead of wine?
maybe Patrick could make a rounded end like you use to crush meds or herbs, and that could be rubbed harder in the mesh strainer …
Mead takes a long time to mature, so if you don't like the taste of it after it's done fermenting and clearing…say within a couple of months, just leave it to age in a dark, colder place for at least 6 months to a year. That's when mead begins to shine.
And it can literally go from disgusting to one of the best wines you've ever tasted. The alcohol and tartness smooths out, the fruity flavors come out, together with other layers you wouldn't even expect and best of all, the honey aroma and velvety essence comes back with a vengeance, lol! Often it's so forward it becomes the first thing you smell and taste. Thing is, that happens 6-9 months into aging…so patience with mead is crucial. 🙂
Cheers!
Have you ever made dandelion wine? Back in the 50ts I worked for a lady whose Aunt passed we cleaned out the house and in the attic was case's of dandelion wine. The best I can remember it was no bad.
We have Blackberry bushes, I make juice. I throw the pulp away. Can I use that juice?
Thank you for answering. Enjoy your videos very interesting
After racking from primary wine can the yeast left behind be placed in a mason jar with added sugar & water then using a cloth for a lid would that turn it into vinegar? I’m new to this just made my first attempt to make wine with strawberries and blueberries I was just wondering what to do with the juice and yeast left behind
what about a juice extractor
Thank you
Hey…I enjoy your videos so much! The learning is amazing.. I have been watching your Pharma videos and you recommend giving up on alcohol… so do you drink your own wine or do you give it away? Many thanks
Thank you for this great information on how to make homemade wine🥰
Hey Heidi, I started a bottle of blackberry wine it is now a month old. It’s still bubbling a little. I pulled it out was going to add a little more sugar like you said to make a little stronger flavor at the end. But I noticed it has like a glob of stuff floating on top. Did I mess it up someway. It smells fine. No vinegar smell. Please let me know if I need to dump it.
Yes I still have air lock on it. I thought said when about done to add a little more sugar and replace the airlock and let it go till it stops completely. So do I need to go ahead and pour through a filter and strain