Table Grape Wine Recipe. We used 21 pounds of table grapes from Costco to make wine. No added sugar, no honey, nothing. Just grapes! So, how did it go? There are those who would say you cannot make wine from table grapes. To them I say…. those who say a thing cannot be done need to get out of the way of those doing the thing!
Ingredients:
21 pounds of Costco Grapes
2 grams Fermaid O: https://amzn.to/3o40yq2
1 Packet Premier Cote des Blancs: https://amzn.to/3ATjsHF
When to Rack Wine Mead and Cider? Are YOU Racking too Soon?: https://youtu.be/hsOd9rWRcSU
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Breville JE98XL Juice Fountain Plus Centrifugal Juicer: https://amzn.to/3z7U4wz
Little Big Mouth Bubbler: https://www.northernbrewer.com/produc…
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20 Comments
Love your videos. You seem like a neat couple. Just a note – I am living in Bali and am using the local black grapes to make red wine, with some success, However I use 10 kilos (about 21lbs) to make 10 litres (around 2.5 us gallons). I tread the grapes to make a must with stems, seeds, everything, and ferment that. I'm drinking it within a month – no chance to age it yet – it just goes too quickly but I'm sure with bottle aging it would be even better. I would equate it with a very good Vin Ordinaire. The grapes cost US$2.00 kilo from the local grocer, delivered to my door. The wine is good and the savings are fantastic – average price of a store-bought bottle US$20 – 25 in Bali. Keep up the good work your end.
Recommendations on bentonite use do you degas wine before or after adding it
This comment is probably in the wrong video (as my comment is about Mead). I recently started an Acai Mead and was inspired to start brewing again because of you two. I haven't heard of an Acai Mead and I gotta say….wow it's amazing (even though its just a little over a week old so far). I used 2-2.5 bottles of Sambazon Acai juice, 1 tea bag of Yorkshire Tea Gold and about 3 lbs of honey. I can't recommend it enough, I really hope you two try it some day. All the best to you both and love from New England!
I cannot recommend using a blender for whole fruit. I work at a fruit stand with a fair amount that goes unsold, so I get a lot to play with for wines. Last fall, I spent an evening testing the blender method for several batches (melon, nectarine, cherry, etc). They all developed a thick cap that wouldn't allow gas to escape, clogged the airlocks, and blew out their stoppers. From here on out, I'm breaking out my antique wine press for whole fruits.
I noticed you didn't take the co2 out of it. I was wondering if pulling a vacuum on the container would take the co2 out without a drill . I know it will pull the oxygen out of water so it should work .Here in Canada it would be too much to buy grapes for this test so thank you for doing it . I have a Cold Press Juicer that would be better for this test . But i'm sure you wont try this again. Great video .
Love your videos.
I just cold pressed juiced 8lbs of blackberries (produced 6 cups of thick juice) I boiled 6 cups of distilled water and cut the juice added a camdentablet and gave it 48 hours. Fingers crossed. I pitched the yeast in it today.
I have been watching you guys for more that a year now. I finally started my own plain honey mead! I started it 5-13-23. I really appreciate all the care and effort you put into all of your videos giving such clear instruction. I hope this one turns out well.
I wanted to make a wine from several types of table grapes. Wanting to know the best varieties I asked about it in the Reddit wine group group. Oh good grief everyone was acting like I was uncultured rube who drank Coors and Tang were Mimosas. They were like "taBle gRApEs ArEnt WinE gRApEs." and telling me I was dumb. I tell ya I felt so insulted and called the snobs and left the group. Anyway thank you.
I have a question about fruit. I have a one gallon recipe that I loved so I decided to go for a 5 gallon batch. I added so much fruit to my primary fermenter that I doubt that I’ll have enough to fill my secondary container. I know I could use a smaller one… but my question is can I rack off the fruit, add water back to primary and ferment again? Add water to fill my secondary fermenter? What’s your suggestion?
Ah, can you do it with Petimezi. It is a naturally sweet whole grape syrup. kinda like date syrup. add date and fig syrup for the biblical trifecta, lol.and pomegranate for the superfecta.
I wonder if you could use a steam juicer? Would the heat change the starting chemistry?
I'm super late to the party, but for future juicing endeavors, if you're juicing for must and not for drinkin' juice, I'd HIGHLY recommend a "Johnny Apple Sauce Maker Model 250 Food Strainer" style food mill (plus the accessories pack, for the grape spiral and screen) – no foam, WELL juiced grapes, and easy to recover solids.
You guys are funny. You do not have to separate them from the grapes. I had a girlfriend make some habarano sauce and she didn't separate the stems. The best habarano sauce I ever had. Remember, early wine makers didn't separate the stems.
Have you released another video of this wine a year later
Now I want to see a carrot juice wine.
A fast way to get grapes off the vine… Put them in a big bag, grab the stem, and shake vigorously. All the grapes come off.
ما اجمل هذا العنب 🍇 حبات العنب كبيرة .
7 liters of grape juice, how many feet of yeast, if it is bread or sweet yeast
Years ago I made Cabernet from grapes we got on a second harvest. I used an old wine press. Did you consider that instead of a juicer?