bottled my wine

We bottled my wine the other night and we had some for turkey day yummy.

I GOT.

8 Liters Apricot wine from fruit, has a slight cloudy haze to it but still very tasty.

4 Liters Grape Concentrate wine made with a Balloon method and there again and im not a wine-o lmaooo but i am really impressed with it also.

4 Liters Apple concentrate wine made with the balloon method and even though it seems that it is a bit stronger taste of alcohol it is still very tasty.

4 Liters Pineapple concentrate wine, it has a cloudy appearance but is in our book the best of them all for taste.

Now tonight we just started 2 more batches of bread yeast wine just because they are good tasting i guess, same flavors grape and apple.

We also started a batch of Blueberry wine i love blueberries so this should be awesome..


We need to get some more supplies before we can start any more.

I used bread yeast years ago and it did it's job, and I got drunk off it. But it was pretty nasty. Then I found out that bread yeast has a lower tolerance for alcohol which means it dies before all the sugar is used up. I usually buy up a bunch of wine yeast when I buy my bottles and other supplies because it will keep almost forever in the fridge.

Yep i have lots of wine yeast also and will be making some that way also, but i was just amazed by the way this turned out fact i had a couple different people tell me that it tasted better than any grape wine from a store that they had ever had.

Hmm how do you make it?

ridgerunner wrote:

Hmm how do you make it?

one gallon jug of juice--one package flieschmans bread yeast-- install the balloon-- --the balloon will inflate while fermenting then when the balloon deflates --it is is done

you will have an accumulation of dead yeast on the bottom of the bottle. don't disturb it,

siphon off as much as you can without sucking up the dead yeast

the result will be sweet and about 7 percent alcohol

the bottle should be in a not too warm area-- 65 to max 75 degrees and dark if possible.

The only thing i had to do was to sweeten it at the end after i killed the yeast off.

Sounds good Mike.

Just got done cooking up 26lbs of apples and am now straining it for making a 5 gallon batch of wine yummy.

Sound very good!!