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25 Responses to “Part 1 – Airlock blowouts and simple wine making”
Hmm. Not sure. If your wort gets crazy enough, it will blow out no matter what, believe me. Also, there can’t be any pressure holding back the CO2. The valve has to be easy to open. I don’t recommend it without knowing more about it.
Craig, what do you think of this as an idea as an airlock? I work in a plumber’s merchants and we sell a plastic non return valve, that is like a spring operated flap, if you will. I.e. it will let air out, but not in, and there would be no chance of a blowout, as there is nothing to blow out.
Not sure if ive explained that well, cant find a picture though.
fermenter, i figured as much that transportation would be hard. thanks. hitting the homebrew store Tuesday. studying in finland, helping a friend start a brewing company.
batches in the fermenter or in bottles? In any case, there is a risk of stirring up the sediment. In the fermenter, that could take a while to settle, probably longer than you would want to leave it in there. In the bottles, it transports quite well. I take my home brew camping with me.
I just found this out .The main difference between brewer’s yeast and baker’s yeast is that brewer’s yeast has been bred to survive a higher alcohol content. That lets wine makers work with natural fruit juices that have a high concentration of sugar and get a higher concentration of alcohol before the yeast die of alcohol poisoning.
Hi again, Craig! My first batch is done and it turned out better then I could have hoped for. Thanks for posting the wine making videos, it has gotten me hooked on making my own wine and as time goes on, I’m planning on investing in better equipment. Thanks Craig!!!
when bottled in Italy they pour a drop or two of olive oil in the bottle, this prevents the vinegar fly and air contamination. When pouring simply dip some kitchen paper towel in the neck of the bottle to soak up and remove the oil, it works great.
Sanitize the cap (bleach and GOOD rinse) and put it back on and give it a good shake. The same thing happened to mine. I think shaking it introduced oxygen which the yeast needs to survive. Try that and replace the condom. Mine started back up after shaking it. Let me know what happens.
Hi Craig i did your idea of using a bottle of juice with the condom After a few days it stopped fermenting. Should i let it sit a few more weeks ? Or should i put the cap on n put in the fridge?
Brilliant vid yet again craig and i am going to have a go at this basic wine making, i also hopefully soon am about to start a batch of dansom wine. I think i will use an airlock though i dont think my wife would appreciate a condom on it lol. (that didnt come out too well)
ill be using Lalvin: K1-V1116 Montpellier or 71B-1122 Narbonne for the yest. i will not be using cans for the juice. ill be using Welch’s: %100 Percent Grape Juice for this one. then ill add white refined powdered sugar if needed.ill post how it turns out when it is done. i hope to start with in the week.
ill be using Lalvin: K1-V1116 Montpellier or 71B-1122 Narbonne for the yest. i will not be using cans for the juice. ill be using Welch’s: %100 Percent Grape Juice for this one. then ill add white refined powdered sugar if needed.ill post how it turns out when it is done. i hope to start with in the week.
Hi there craig how are ya,good vid. I tried this with a gallon bottle of welches red grape juice and all I did was put the cap back on and tighten, then just loosen it slightly, now it didn’t go bad or anything but only issue I had was I didn’t leave enough room in the bottle and when it fermented it spit out through cap a little bit no big deal. left for two weeks transfered it,cleaned jug well,replaced,put cap back,left room temp,forgot about it for two months. It turn out surprisingly good.
Hi Craig! I’m using a recipe that I found on line which you use 2 cans of frozen juice concentrate, 2 cups of sugar, 1 packet of yeast (not rapid rise) 1 gallon of bottled water and a balloon. My first batch is now in the middle of it’s 2nd week of fermenting and you really can see the sediment on the bottom of the bottle. I’ll let you know how it turns out when it’s done.
Hey thank you for watching and for your continued support. All I really have here is my measuring cup, which tells me that 1 cup = 8 oz = 250 ml. My conversions tell me that 2.2 pounds is 0.998 kg, so yes you are correct. Hope that helps.
Hi Craig hope ur ok, Its Ian from Burton On Trent, Staffordshire, England spoke to you several times keep the videos coming I love watching them could i ask you measure things in cups, how many pounds or grammes per cup in England it is 2.2 pounds per kg Thanks Ian
well, the kit juices are very high quality and dense with natural sugars. Using more cans and less sugar would be better, but I’ve never done it with cans. It will work better if you get some champagne or wine yeast. give it a shot and let me know how it works.
December 3rd, 2009 at 1:10 am
grace
Hmm. Not sure. If your wort gets crazy enough, it will blow out no matter what, believe me. Also, there can’t be any pressure holding back the CO2. The valve has to be easy to open. I don’t recommend it without knowing more about it.
December 5th, 2009 at 6:57 pm
fredmarq
Craig, what do you think of this as an idea as an airlock? I work in a plumber’s merchants and we sell a plastic non return valve, that is like a spring operated flap, if you will. I.e. it will let air out, but not in, and there would be no chance of a blowout, as there is nothing to blow out.
Not sure if ive explained that well, cant find a picture though.
December 8th, 2009 at 11:17 pm
rarodr
fermenter, i figured as much that transportation would be hard. thanks. hitting the homebrew store Tuesday. studying in finland, helping a friend start a brewing company.
December 9th, 2009 at 4:59 am
funke
batches in the fermenter or in bottles? In any case, there is a risk of stirring up the sediment. In the fermenter, that could take a while to settle, probably longer than you would want to leave it in there. In the bottles, it transports quite well. I take my home brew camping with me.
December 10th, 2009 at 11:33 pm
juan
Craig, is there a danger to transporting batches?
December 11th, 2009 at 8:27 pm
brina
Awsome!
December 13th, 2009 at 12:47 am
gale
saturday we’re hitting the homebrew supply store for beer supplies but we’re also doing homebrew inmate wine because of you
December 14th, 2009 at 12:18 pm
cathre
Cool!
December 17th, 2009 at 1:51 pm
fredmart
I just found this out .The main difference between brewer’s yeast and baker’s yeast is that brewer’s yeast has been bred to survive a higher alcohol content. That lets wine makers work with natural fruit juices that have a high concentration of sugar and get a higher concentration of alcohol before the yeast die of alcohol poisoning.
December 18th, 2009 at 5:44 am
pesteph
Hi again, Craig! My first batch is done and it turned out better then I could have hoped for. Thanks for posting the wine making videos, it has gotten me hooked on making my own wine and as time goes on, I’m planning on investing in better equipment. Thanks Craig!!!
December 21st, 2009 at 4:34 pm
lindstrom
A punching balloon can be used instead of a condom.
December 22nd, 2009 at 2:48 am
javtr
when bottled in Italy they pour a drop or two of olive oil in the bottle, this prevents the vinegar fly and air contamination. When pouring simply dip some kitchen paper towel in the neck of the bottle to soak up and remove the oil, it works great.
December 23rd, 2009 at 10:01 am
joestr
Sanitize the cap (bleach and GOOD rinse) and put it back on and give it a good shake. The same thing happened to mine. I think shaking it introduced oxygen which the yeast needs to survive. Try that and replace the condom. Mine started back up after shaking it. Let me know what happens.
December 26th, 2009 at 2:26 am
loumey
Hi Craig i did your idea of using a bottle of juice with the condom After a few days it stopped fermenting. Should i let it sit a few more weeks ? Or should i put the cap on n put in the fridge?
December 26th, 2009 at 7:47 pm
sharbon
Brilliant vid yet again craig and i am going to have a go at this basic wine making, i also hopefully soon am about to start a batch of dansom wine. I think i will use an airlock though i dont think my wife would appreciate a condom on it lol. (that didnt come out too well)
December 28th, 2009 at 1:56 pm
stovall
Wow !!! Great video Craig !!! Who knows, maybe ONE DAY I will get some courage to make some real wine !!!
~cheers~
December 30th, 2009 at 12:04 am
stanley
sorry for that i was not trying to spam. youtube went crazy one me.
December 31st, 2009 at 5:31 pm
jamor
ill be using Lalvin: K1-V1116 Montpellier or 71B-1122 Narbonne for the yest. i will not be using cans for the juice. ill be using Welch’s: %100 Percent Grape Juice for this one. then ill add white refined powdered sugar if needed.ill post how it turns out when it is done. i hope to start with in the week.
January 4th, 2010 at 2:32 am
salvfree
ill be using Lalvin: K1-V1116 Montpellier or 71B-1122 Narbonne for the yest. i will not be using cans for the juice. ill be using Welch’s: %100 Percent Grape Juice for this one. then ill add white refined powdered sugar if needed.ill post how it turns out when it is done. i hope to start with in the week.
January 4th, 2010 at 5:20 am
erpach
Toillet wine……hells yeah reminds me of my cellblock days without the shiv.
January 7th, 2010 at 12:29 pm
mckenzie
Hi there craig how are ya,good vid. I tried this with a gallon bottle of welches red grape juice and all I did was put the cap back on and tighten, then just loosen it slightly, now it didn’t go bad or anything but only issue I had was I didn’t leave enough room in the bottle and when it fermented it spit out through cap a little bit no big deal. left for two weeks transfered it,cleaned jug well,replaced,put cap back,left room temp,forgot about it for two months. It turn out surprisingly good.
January 8th, 2010 at 6:55 am
cairns
Hi Craig! I’m using a recipe that I found on line which you use 2 cans of frozen juice concentrate, 2 cups of sugar, 1 packet of yeast (not rapid rise) 1 gallon of bottled water and a balloon. My first batch is now in the middle of it’s 2nd week of fermenting and you really can see the sediment on the bottom of the bottle. I’ll let you know how it turns out when it’s done.
January 9th, 2010 at 3:03 pm
houghton
Hey thank you for watching and for your continued support. All I really have here is my measuring cup, which tells me that 1 cup = 8 oz = 250 ml. My conversions tell me that 2.2 pounds is 0.998 kg, so yes you are correct. Hope that helps.
January 11th, 2010 at 4:52 am
carolyn
Hi Craig hope ur ok, Its Ian from Burton On Trent, Staffordshire, England spoke to you several times keep the videos coming I love watching them could i ask you measure things in cups, how many pounds or grammes per cup in England it is 2.2 pounds per kg Thanks Ian
January 12th, 2010 at 8:26 am
juvalen
well, the kit juices are very high quality and dense with natural sugars. Using more cans and less sugar would be better, but I’ve never done it with cans. It will work better if you get some champagne or wine yeast. give it a shot and let me know how it works.