This is how you make wine from fruit. It is the only recipe you will ever need to make any fruit wines. This video concentrates on the making of wine directly from fresh picked fruit or frozen fruit. It is relatively simple once you know the equipment you need and the necessary ingredients and the process of turning fruit into wine.
It is a great hobby and if you like wine, you can not beat homemade wine that you have made. You can share with your friends or just keep it all to yourself. Once you get the equipment and ingredients you can make wine from .50 cents per bottle to 3.00 dollars per bottle which is cheap.
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But it’s really not about the savings, its about the taste. Literally this recipe is the best Fruit Wine I ever have tasted and have been told by others that as well.
So if you are just starting out in the hobby, give it a try it really is not that hard to do yourself. You don’t need a lot of fancy equipment, even though it makes it easier sometimes. I’ve seen people make wine out of soda bottles, milk jugs and everything in between.
Feel free to reach out to me anytime and I will gladly help you along in your hobby, because that is what this channel is all about. Share How To videos of things I have learned over the years to make life easier. Work smarter not harder as they say.
WINE SUPPLIES LISTED BELOW
Ingredients for 5 Gallon batch of finished wine
18-19 pounds fresh or frozen fruit
10-11 pounds of Sugar
6 Campden Tablets
4 Tsp Yeast Nutrient
3 Tsp Acid Blend
1.5 Tsp Wine Tannin
3 Tsp Pectic Enzyme
1 Package Wine Yeast
Optional Ingredients When Bottling Wine and Filtering (Video 2 will go into this)
Bentonite (Helps Filter particles out of wine for clarity
Potassium Sorbate (Used if Back-sweetening wine) Stabilizes wine
5 Additional Campden Tablets when Bottling
WINE SUPPLIES with Amazon Links that will help the channel. Thank You
STAR SAN SANITIZER
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#9 WINE CORKS
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RED STAR WINE YEAST
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YEAST NUTRIENT
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AIRLOCK
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37 Comments
Started blueberry wine on feb. 28th following your method and I came back to say thaaaaaaaank youuuuuu 😇😇😇 very easy to follow. Thank you for replying about the smell and you were absolutely correct, the smell went away. It tastes absolutely amazing! Semi dry 15% . Pitching the yeast to my second batch of blueberry in a few minutes😃 thank you thank you!
Blueberries 🍇🍷wine so.. 😋🍇🍷👌🙏
Is this legal?
It's probably simpler to dissolve all additions in the sugar water and then drop the bag full of fruits.
Why not mix the chemicals and then your fruit?
hello. my dad and i got into wine making during recent events. we a ton of them.
favorite was carrot wine.
absolute a must for all homebrewers
sounds like a chemical factory … why not just do it naturally with out all those chemicals ?
Thanks for the videos! How do I adjust this to get 7-8% alcohol?
Question on equipment listed. At the bottom are full starter kits. Is that a better value than buying ot piece by piece? Not sure why they are listed since you've itemized everything. Super helpful series. I am taking the plunge and need to start purchasing the equipment. Thanks!
About to start a batch of wine using frozen fruit (pineapple, papaya, mango and coconut). Should I use 4 lbs fruit, 2.2 lbs sugar for one gallon?
Luv the intro music Can you name that tune for me please? Appreciate it
What are your mash bags called? I'd really appreciate it.
My grape wine has a thin sheet over it…….
Is it good or bad .
Thank you so much! Your videos are perfect for homemaking wine and are really detailed but not clumsy
I have a couple of questions about my wine
I started 2 Himalayan mullberry (!) batches 2 weeks ago and I didnt have any access to pectin enzyme and wine tannin, is it critical? I know the wine tannin helps to get a deeper taste, but for the pectin enzyme what does he do other than clarification?
Why cant I let the wine sit in a bucket after racking and after the fermentation has ended?
And do you have any experience with wines that went bad at certain temperature? I fermented mine at about 22-24 Celsius
And a local commercial wine maker told me that wine fruits can get high a high volume of methanol which can be harmful and lethal, did you ever heard about this? What should I do about it?
Hi, let me start by saying thanks for the series ….love it …..I have a few questions …
1..have you ever doubled the recipe? And would it work to do so ?
2. I kmow this recipe is for fruit ….but do you think it would work with roselle catlyx? It's not really a fruit but kinda has fruit like properties ….can't find a dependable recipe for it anywhere 😅
Is that city water or well water you’re using?
Wife and I are following your recipe and ours is not bubbling a whole lot starting out we are concerned lol what should we do?
Hi again! I have a completely unrelated question..while making fruit wines, how do you calculate how much sugar to add? I understand that there are excellent chapitalization calculators on the net. So when i determine the SG of the must, how much of the water in the recipe should be added to the must? My concern is that once i determine the SG and then calculate the sugar i need for the recipe, i'll have to take water back out of the must, dissolve the sugar and then add it back into the must. Is there an easier way to approach this since I want to learn how to hit a certain FG in my fruit wines.
Thank you for your patience, your knowledge and your kindness in advance. You have definitely helped me in the past and I am forever grateful and wish i could send you some bottles to thank you!
How great is this recipe, which I really want to try!
Wow, I wonder how on earth people managed to make wine all those thousands of years ago , with put all of that stuff?
The video began in such an interesting way … everything was so elegantly, professionally furnished. But … as soon as the conversation turned to water and sugar (in the form of sucrose), it immediately became clear to me that it will not be a wine, but compote-like brew 😑
Would you tell me please, do you make an apple wine on the same technology?
Don't ferment anything in plastic containers. Your cable tie will leach plastic compound in the wine
You said that it would only cost lest that $5 dollars, but if you're a first time starter. " all the equipment you would need would cost more than that, + the fruit that you would need will add another cost, So it would cost a whole lot more than You Stated.😮 Also I need too Know what Store, you've you can buy, the nessasary equipment?
Blaa just use fresh fruit and raw honey!
How do you keep the muscadine flavor in the wine? Do you need to stop the fermentation process sooner? I have run mine out and it is high alcohol content with no muscadine flavor.
Thank you so much for this tutorial! It really helps out as a beginner. Could I scale this down to 1 gallon by just dividing your numbers by 6 because you made 6 gallons in this?
Panic mode here. Working on first stage right now. Waited 24 hours before adding yeast. Added yeast and within 24 more hours it was bubbling like crazy. Bubbling out of the airlock and wine was bubbling in the airlock as well. After another 24 hours I sanitized and mixed like instructed also sanitized a glass measuring cup and took out about two cups worth and sealed up the bucket again. Within a few minutes bubbling again like crazy. Woke up the next day and absolutely zero bubbling. No bubbles at all and airlock water was still as can be. Opened lid and it looks fine with the normal yeasty smell and a ton of foam. Cleaned the airlock and added fresh water to the airlock but no bubbles since about an hour of waiting. What is going on? Thank you
Could these wines be made using with Monk Fruit Sugar?
OK, I've got to do this. Thanks!
How come you open and stir it every day durong fermentation? Isnt it dangerous to over oxigenate it?
Also, why did you show the bentonite ingredient if you clarified it with time? Do you think using a clarifier instead and prevent further oxigenation due to rackings could make sense?
I'm not sure if I did something wrong or not. I had 5 pounds of blackberries. I didn't want just a little left over, so I used all of them an ended up dividing between two 2 gallon buckets. Everything looks like the way it is supposed to except the hydrometer reading. On day 3, ie the second day it has had the yeast in it, the reading is 1.090. That seems kind of high but I don't know what do to about it. I used 4 pound of sugar dissolved in about 1 1/2 gal of water. Am I just going to have a really potent wine?
Considering most of your wine starts with water, I'm curious how much better they would taste (and much healthier) if you used filtered water.
Thanks for the videos.
Thanks buddy that's absolutely great, I'll try the same recipe next time,, from AUSTRALIA with love,,,,
I just stumbled on this today. I am new to home wine making and this is a perfect guide to getting started with fresh/frozen fruits. Perfect. Well done, thank you !!!
Quick question on the sugar and water mix pre fermentation, if I cant get hold of a 4 gallon pan can i mix it in a 1 gallon pan and add it to 3 gallons of water already in bucket?
this might be a dumb question but after bottling is it a timeline for when the wine will expire…..
Good video. Try using the smasher vertically as it was intended. It will save you time and effort.