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Old 05-16-2020, 05:35 PM   #1
dpg481
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Default Hooch wine.

I've been wanting to make some wine here lately but with all these folks making bread at home all of the yeast has been bought up. I made a score today at wally world and finally snagged me some. The ratio is for 32 ounces of 100 percent juice you add 1 cup of sugar and 1/2 teaspoon of yeast. I like to pour the jug of juice into a large pitcher first then disolve the sugar. I then funnel it back into the jug and add the yeast so it gets close to the right amount. I keep an extra jug or wine bottle handy to add the excess liquid to, then add yeast to that bottle. Give the jugs a good shake and either slightly crack the cap or put a balloon on it. the baloon may need to be burped in a couple days. The wine will be ready in a few weeks and then will have to be racked, or siphoned out of the jug because of waste left behind from the yeast. Its rrady to drink at that point.

I also have a gallon bag of frozen dew berries i picked on my fence last week I will be making some winenout of very soon. Hope yall can enjoy this with some friends and family

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Old 05-16-2020, 05:42 PM   #2
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Better tape those balloons on the bottles.
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Old 05-16-2020, 06:55 PM   #3
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I drink that and I will turn into a
Hoochie lol
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Old 05-16-2020, 07:22 PM   #4
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It’s really that simple ? Am not a wine drinker but my wife is. How do you know when it’s ready, just three weeks and done , or some other way to tell if it’s ready ? Ballon deflates, maybe ?
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Old 05-16-2020, 08:17 PM   #5
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Itís really that simple ? Am not a wine drinker but my wife is. How do you know when itís ready, just three weeks and done , or some other way to tell if itís ready ? Ballon deflates, maybe ?
The yeast will stop working, ie making bubbles. easy as pie man, and stupid simple and cheap. Its a ton of fun with friends.

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Old 05-16-2020, 08:23 PM   #6
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I do not like wine and want to try this!
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Old 05-17-2020, 06:37 AM   #7
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When I was a freshman in High School (1974), our chemistry teacher taught us how to make alcohol (wine). So, I did.
Grape juice, yeast, sugar, water, 5 gallon Oasis bottle.
Bottled it in glass 32oz Dr. Pepper bottles with the screw on lid.
Fast forward to senior year. We had the same teacher for Physics. There were 10 of us in the class.
Last day of school before Christmas break we had a Christmas party in class before lunch.
Everyone brought something for lunch. I brought the drinks...
We had a plate ready for her when she got to class.
She took a bite of sandwich, bite of cookie, sip from the Dixie cup...
She stood up and almost shouted "What's the meaning of this?"
I told her "Remember when you taught us how to make wine when we were freshmen? Well, this is it!"
She sat down, shook her head, and said,"Well then, I guess it's an experiment and it's OK."
We all got pretty trashed. It was a different time back then.
She was the best teacher I ever had. I didn't have to crack a book for chemistry at UT, and barely for physics.
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Old 05-17-2020, 07:32 AM   #8
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Quote:
Originally Posted by dpg481 View Post
I've been wanting to make some wine here lately but with all these folks making bread at home all of the yeast has been bought up. I made a score today at wally world and finally snagged me some. The ratio is for 32 ounces of 100 percent juice you add 1 cup of sugar and 1/2 teaspoon of yeast. I like to pour the jug of juice into a large pitcher first then disolve the sugar. I then funnel it back into the jug and add the yeast so it gets close to the right amount. I keep an extra jug or wine bottle handy to add the excess liquid to, then add yeast to that bottle. Give the jugs a good shake and either slightly crack the cap or put a balloon on it. the baloon may need to be burped in a couple days. The wine will be ready in a few weeks and then will have to be racked, or siphoned out of the jug because of waste left behind from the yeast. Its rrady to drink at that point.

I also have a gallon bag of frozen dew berries i picked on my fence last week I will be making some winenout of very soon. Hope yall can enjoy this with some friends and family

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If you poke a couple holes in the balloon with a needle it will self burp and when the balloon deflates, the yeast is done. Did a gallon of this, as well as a gallon of just sugar and water with yeast in my dads attic in high school. Tasted like a loaf of wonderbread. Had a couple drinks of it and thought, ďThereís got to be at least a little alcohol in this.Ē Fast forward 1 hour and I was looking for the highway Braille walking down the hallway to the bathroom to yak. Stuff comes out strong.
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Old 05-18-2020, 03:35 PM   #9
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If you poke a couple holes in the balloon with a needle it will self burp and when the balloon deflates, the yeast is done. Did a gallon of this, as well as a gallon of just sugar and water with yeast in my dads attic in high school. Tasted like a loaf of wonderbread. Had a couple drinks of it and thought, ďThereís got to be at least a little alcohol in this.Ē Fast forward 1 hour and I was looking for the highway Braille walking down the hallway to the bathroom to yak. Stuff comes out strong.
I was actually thinking about taking the balloons off and just putting the cap back on but leave is slightly cracked so the air can escape. My wife sent me a picture of the bottles this morning and the grape juice is working overtime, I just can't have it blowing up in the closet.
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Old 05-18-2020, 03:38 PM   #10
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here is what is happening so far.

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Old 05-18-2020, 03:48 PM   #11
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Can you tell us more about the dewberry wine process? Thanks for sharing!
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Old 05-18-2020, 03:49 PM   #12
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What kind of yeast are you using? You might want to buy a wine yeast. A baking or beer yeast is probably going to die before all the fermentable sugar is consumed, ie lower alcohol content. Just a thought. I used to homebrew in my drinking days and remember something to that effect.

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Old 05-18-2020, 04:14 PM   #13
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Interesting
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Old 05-18-2020, 04:45 PM   #14
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What type of 100% juices did you use?
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Old 05-18-2020, 04:46 PM   #15
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We made watermelon wine back in the day in 2 liter bottles.
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Old 05-18-2020, 05:18 PM   #16
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Originally Posted by Graysonhogs View Post
What kind of yeast are you using? You might want to buy a wine yeast. A baking or beer yeast is probably going to die before all the fermentable sugar is consumed, ie lower alcohol content. Just a thought. I used to homebrew in my drinking days and remember something to that effect.
Im using bakers yeast, its hooch man, not any of that fancy azz boons farm,lol. the baking yeasy will get it there i promise.

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Old 05-18-2020, 05:19 PM   #17
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What type of 100% juices did you use?
Apple, regular and white grape. One of the bottles is a mix of all three that were left over from adding in the sugar.

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Old 05-19-2020, 07:58 AM   #18
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Im using bakers yeast, its hooch man, not any of that fancy azz boons farm,lol. the baking yeasy will get it there i promise.

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Ok, thought the point of hooch was maximum punch.
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Old 05-19-2020, 08:26 PM   #19
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Ok, thought the point of hooch was maximum punch.
Yes, but they dont sell wine yeast at the dollar general,lol.

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Old 05-19-2020, 08:32 PM   #20
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Yes, but they dont sell wine yeast at the dollar general,lol.

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True.


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Old 05-28-2020, 06:46 AM   #21
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Have a buddy that does this. Makes a new batch weekly and keep them rotated. He isnít a big wine drinker but will drink the bottom out of the stuff he makes. The longer it sits he says the better it taste. Idk. But Iím going to try this.


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Old 05-28-2020, 07:16 AM   #22
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that's the penitentiary way. They make a Bung stop and a airlock for water jugs. You can buy them at specs really cheap. The carbon dioxide needs to leave and not let air back in. The little gadget at specs looks like a miniature p-trap. You put a little water in it to stop the back flow of unwanted air while the carbon dioxide can still escape.
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Old 06-03-2020, 07:33 AM   #23
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Originally Posted by Ksig512 View Post
that's the penitentiary way. They make a Bung stop and a airlock for water jugs. You can buy them at specs really cheap. The carbon dioxide needs to leave and not let air back in. The little gadget at specs looks like a miniature p-trap. You put a little water in it to stop the back flow of unwanted air while the carbon dioxide can still escape.
I looked at ordering some of that stuff with a guy I work with this week. If I were to get into this seriously I would or will spend the money on proper equipment. This is more of an experiment I started while working from home to not go crazy. Lets hope it works. I will be trying out some of it this weekend and will report back if I can still see to type
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Old 06-03-2020, 06:22 PM   #24
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Haven't had that in 10 years and I still don't want anything to do with that hangover
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Old 06-03-2020, 06:56 PM   #25
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We used clear tubing sealed into a hole in the lid. Hang it over into a bowl of water when it quits bubbling it’s ready. If you want it stouter you can add more sugar and it will start back up again. We used this method on a 5 gallon Ozarka jug for watermelon wine stuff would knock the sanity right out of you.
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Old 06-04-2020, 07:41 AM   #26
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Nice wine u've got!
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Old 06-04-2020, 08:23 AM   #27
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I have made a lot of hard lemonade / hard cider / wines and am finishing a batch now.

A few recommendations...

1) Get champagne yeast for fermentation. Bread yeast will leave off flavors and not be able to survive to the standard 11-18% of wine. Amazon, Austin Homebrew Supply or any wine kit place for a buck or 2.

2) Fermentation can be fast. Ensure you put the fermenters somewhere that sticky juice will not damage.

3) If using raw juices, use campden tablets to kill any wild yeast or bacteria before fermentation.

4) If using store-bought juice, ensure it does not have potassium sorbate (preservative) in it, as it will battle your yeast. Cheap no-name juices usually do not have it, but expensive ones may. Look at the label.

5) Have a plan for backsweetening. This process will produce a VERY dry wine. If you add sugar it will just ferment out again. You can either kill the yeast then use sugar or use a non-fermentable sugar, like xylitol or Splenda, to sweeten. Even if you don't want it sweet, you may need some backsweetening or be prepared to pucker.

6) When you are done, save and wash the yeast. It will start fermentation on your next batch very fast and will completely ferment next time in less than a week.


Enjoy.

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Old 06-04-2020, 01:00 PM   #28
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Quote:
Originally Posted by howabouttheiris View Post
I have made a lot of hard lemonade / hard cider / wines and am finishing a batch now.

A few recommendations...

1) Get champagne yeast for fermentation. Bread yeast will leave off flavors and not be able to survive to the standard 11-18% of wine. Amazon, Austin Homebrew Supply or any wine kit place for a buck or 2.

2) Fermentation can be fast. Ensure you put the fermenters somewhere that sticky juice will not damage.

3) If using raw juices, use campden tablets to kill any wild yeast or bacteria before fermentation.

4) If using store-bought juice, ensure it does not have potassium sorbate (preservative) in it, as it will battle your yeast. Cheap no-name juices usually do not have it, but expensive ones may. Look at the label.

5) Have a plan for backsweetening. This process will produce a VERY dry wine. If you add sugar it will just ferment out again. You can either kill the yeast then use sugar or use a non-fermentable sugar, like xylitol or Splenda, to sweeten. Even if you don't want it sweet, you may need some backsweetening or be prepared to pucker.

6) When you are done, save and wash the yeast. It will start fermentation on your next batch very fast and will completely ferment next time in less than a week.


Enjoy.

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Thank you for the great information brother.
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Old 06-04-2020, 01:03 PM   #29
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^^^ awesome write up
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Old 06-06-2020, 01:06 PM   #30
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Got my setup ready


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Old 06-08-2020, 06:42 PM   #31
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So this evening I had timento siphon the brew from the jugs since its just over 3 weeks. I started with half a coffee mug of the red grape and its STOUT! Half the mug got a quick buzz,lol. I then moved to the apple and its pretty tasty as well. I think I may get some of it chilled down and take to my brother in laws tomorrow night. Man this has been fun and I hope to refine my new found past time real soon.

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Old 06-08-2020, 06:46 PM   #32
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So this evening I had timento siphon the brew from the jugs since its just over 3 weeks. I started with half a coffee mug of the red grape and its STOUT! Half the mug got a quick buzz,lol. I then moved to the apple and its pretty tasty as well. I think I may get some of it chilled down and take to my brother in laws tomorrow night. Man this has been fun and I hope to refine my new found past time real soon.

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What would you do differently if anything?


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Old 06-08-2020, 06:50 PM   #33
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What would you do differently if anything?


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Well at point I would say I would have put it in the fridge before i drank so dang much,lol. Heck i dont know, it tastes good and it has a kick. I just did this to show yall how dang simple it is and that with three ingredients and time it is possible.

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Old 06-11-2020, 11:21 AM   #34
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I've made wine like this before for my wife. It tends to be sweet using bread yeast which is what she wanted. The yeast will die off when the alcohol gets high enough to kill it but there is still sugar remaining. A champagne yeast would raise the alcohol and end up drier fermenting all the sugar out. I used a gallon carboy and an airlock because I homebrew beer and had it, but your way works just as good.
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Old 06-13-2020, 08:04 AM   #35
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I've made wine like this before for my wife. It tends to be sweet using bread yeast which is what she wanted. The yeast will die off when the alcohol gets high enough to kill it but there is still sugar remaining. A champagne yeast would raise the alcohol and end up drier fermenting all the sugar out. I used a gallon carboy and an airlock because I homebrew beer and had it, but your way works just as good.
It.was most definitely sweet. Im not surenif i want it to have any higher alcohol content. Two of my friends and i tore up a half gallon of it this week and BOY did it hit quick. Im not much of a wine drinker, but if there is ever a shortage of miller I have a back up plan. I think my next adventure will be to make some Dewberry wine from the berries I picked this spring around our hay pasture.

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Old 06-13-2020, 08:12 AM   #36
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Haven’t tried making wine yet, but I’ve gotten back into beer home brewing this past week after a 5 year hiatus. I’ve got 5 gal of revolver blood and honey clone bubbling in my office!
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Old 06-13-2020, 10:44 AM   #37
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I lost be airlock and carboy from my beer kit and tried to improvise last week. I'm pretty sure I made more mistakes as well becouse the vertical explosion had a blast diameter of 30'. I will have to repaint part of the ceiling. Live and learn
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Old 06-13-2020, 11:07 AM   #38
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I lost be airlock and carboy from my beer kit and tried to improvise last week. I'm pretty sure I made more mistakes as well becouse the vertical explosion had a blast diameter of 30'. I will have to repaint part of the ceiling. Live and learn


Pics? LMAO


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Old 06-20-2020, 08:08 PM   #39
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Did this in my high school days in the early 70’’s. We used unsweetened apple juice. Good times, great parties.....at least the ones I remember. Lol.
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Old 06-21-2020, 04:04 PM   #40
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Enjoying my first glass now. Went quicker than I thought so I left it sitting for a few extra days. Siphoned into a second car boy to let it settle out for another few days before I bottle it. Putting in a campden tablet to avoid an explosion... itís really good I used tart cherry and red grape. Will be adding wine tannin next time.... and yes, itís bone dry.


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Old 06-24-2020, 03:23 PM   #41
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Have we had proof of life from OP since the 13th?
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Old 06-24-2020, 03:38 PM   #42
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Of all the juices, which one tastes better with just sugar and yeast?


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Old 06-24-2020, 04:43 PM   #43
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Have we had proof of life from OP since the 13th?
Im still kickin brother,lol. My neighbor and i were telling another neighbor about him blacking out on it that night we cracked the seal. I myself refrained from going all in like my friends, but i promise it worked the trick.

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Old 06-24-2020, 04:44 PM   #44
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Of all the juices, which one tastes better with just sugar and yeast?


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both the grape and white grape/apple have a good flavor, sweet and not dry at all.

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Old 06-24-2020, 04:53 PM   #45
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Dang....interesting thread. IN
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Old 06-24-2020, 05:08 PM   #46
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