this is the easy way to make wine coolers from scratch including how to figure out the math… how many frozen juice to buy and how many bottles will I need
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this is the easy way to make wine coolers from scratch including how to figure out the math… how many frozen juice to buy and how many bottles will I need
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you can use any juice from concentrate TY, thats the beauty of it
I have a video on how to make hard lemonade that worked for me, however the
acidity from the lemonade made for a very slow, and slightly watered down
hard lemonade. If you like sour / tart you’d probably like the other video.
However hard lemonade with this recipe is awesome!! I would suggest adding
yeast nutrient to help speed things along…. as this took almost 3 months
to ferment out, well worth the wait in my opinion =]
Hmmmm i’m not sure what you could / have available to you….. you could
try powered drink mix…. not sure how it will taste but thats the fun in
experimenting
8Lbs of regular sugar and lalvin EC118 champagne yeast is what I used. Be
sure to add yeast nutrient so your fermentation doesn’t stall
Hey man great vid. Got a question. Can u give me the math for a TOTAL final
bottle count of 48 please? How much initial water and how many cans of
concentrate juice. Please I SUCK AT MATH AND WILL NEVER FIGURE IT OUT.
Thanks (oh btw the normal 345 ML bottles)…17!!
sure. I just need to know how many ML the juice for concentrate is and how
many equal parts of water… the directions should be on the side of the
container
Hey Steve, just wanted to quickly post my planned method can you please
check this and tell me if anything is wrong. Put about 3 litres of boiling
water into 5 gallon FV, dissolve 3kg-4kg of sugar Top up to 24litres, add
turbo yeast (using this instead of wine yeast) also plan to add a teaspoon
or two of nutrient. Leave for 4 days (full fermented), add two and a half
tea spoons of stabiliser, and 5 crushed campden tablets. after a day, add
wine finings. Bottle Sound good?
How did u carbonate bottles
I usually get the frozen juice when its on sale…. usually 2 for $1. They
sell them in the grocery stores here but I understand frozen concentrate
juice inst available in the UK
Your welcome! Sounds very tasty
what flavors were the best in your opinnion? thank you for the video.
for a 1 gallon batch that would work out to 800 grams of sugar… so 1 kg
(2lbs) should work nicely
What should this smell like????? It’s been in the carboy for 2weeks and
it’s slowed down fermenting I pulled the airlock and took a smell and it
smelled weird I know there is probably not much sugar left cause there is
no sweetness smell, checking gravity tomorrow
Need advise ASAP please. So I added the potasium sorbate stright into the 1
gallon fermenting jug, I did not transfer or rack. Was this correct? For
how long do I let the P. Sorbate do its magic? How do I know when I’m ready
to bottle? Thank you Steve!
My sugar wine had a hard time starting fermentation. So added energizer and
nutrient and couple handfuls of raisins to get it going. It’s fermenting,
just not as fast as fruit juice would. Mine start out at 1.080 SG and now
is done to about 1.040. So I figure by the weakend I will rack it off the
lees and sorbate it up.
I had an OG of 1.07ish at start and it’s stalled at 1.06…. any ideas? I’m
transferring it out of my carboy now to free that up. I checked at week 1
and now week 2 of fermentation no change. May just have to let the wife
drink 1.48% coolers…..
Hey Steve, thanks for your videos, they’re very helpful. I just have a
couple questions if you have time to answer. I used 11lbs/5kg of sugar and
21 L of water with a turbo yeast and the airlock had activity within an
hour. Is it done when there’s no more activity? When I add the juice
concentrate, do I just substitute the sugar wash for the water it calls
for? For bottling, can I carbonate with a little sugar in each bottle?
That’s it for now, thanks again. Bill
when there’s no more activity in the air lock its quite possible its done,
but you should check with a hydrometer. With turbo yeast it should finish
under 1.000. Yes, add the wash as per the water amounts in the instructions
on the label. if you add potasium sorbate they wont carbonate, however just
adding teh juice, it will have more sugar than you need to carbonate,
you’ll probably end up with bottle bombs and no sweetness.
If it stalled using wine yeast, you’ll need to add more yeast nutrient and
another packet of yeast. You may consider making a yeast starter, or simply
add half a package of turbo yeast.
Steve, do you bottle flat. I missed what you added but it killed off the
yeast and there is nothing to carbonate in the bottle? Or is there enough
to get just some? Thanks for the videos.
just watched your update thank you got my answer.
Great video Steven, I have made several different types of these drinks and
they are really tasty. I use a lot of your techniques in my own brewing.
thanks.
your welcome, thanks for watching =]
Steve, how would you recommend carbonating without worrying about bottle
bombs?
cool video, I am trying this one out now. I noticed you said 2kg of sugar
is equal to 1 pound that’s wrong 2kg is equal to 4.40925 pounds actually