Making WINE From Grocery Store Fruits/ PINEAPPLE

Hey guys in today's video we're going to be in the kitchen teaching you guys how to turn this into this. All right well here at Kenfolk Farm uh for you guys that are new to the channel or just swinging by for the video we are muscadine growers which is a southern grape. We live out here in uh Midwest Georgia in Merriweather County. We grow muscadine grapes and we make a lot of jellies and wines out of our grapes but I just wanted to make a video to show you guys that you don't have to have grapes to make wine. You can make wine from a lot of store-bought type fruits and I want to try to start some series a nice little playlist or a series of making wines from fruit that you can buy at your local grocery store and today we've chosen the pineapple because it's one of our all-time favorites. If you like pineapple, like pineapple juice, pineapple wine is absolutely amazing especially on a hot summer day when it's been nice and chilled in the refrigerator. So the first thing we're going to talk about getting is our buckets. You're going to need some two-gallon buckets. These come from Amazon. Everything that you see on this video besides the fruit and the sugar came off Amazon. We order everything through Amazon. These are two-gallon buckets and with those buckets you're going to need some lids. Also with the lids you're going to need some air locks. When you order these they may all come together, they may not, but first you're going to need two-gallon bucket, a lid, and an air lock. All right for day one this is going to be really really simple. All we're going to do today is first we're going to sterilize our buckets and our lids. We want to sterilize everything and whatever we use to touch our wine we try not to use wood. We try to stick with stainless steel. The spoons and stuff like that we try to stick with mostly stainless steel or glass. But our sterilizer we use is called Star Sand. You can get this off Amazon and you can use this a thousand times. It makes so many batches. Just a little tiny little tiny bit fills this bottle up every time we sterilize everything. All right after we sterilize everything just give it a good quick rinse. All right next guys all we need is our fruit which will be pineapple. This is two pineapples per bucket that my lovely wife cut it for me. I'm so grateful for that because I hate cutting this pineapple. But it's basically two pineapples per bucket makes one gallon and that's what we want. We don't want to fill our buckets all the way up. We only want a gallon of fruit in our buckets. So that's close enough that's about a gallon. Next is the fun part of mashing the fruit. We want to get it mashed down. We can break all them sugars down in the fruit. We want to get all our fruit smashed and mashed really well. I just use a little potato smasher and like I said I sterilize it really really well and then just give it a good rinse. You can sterilize your hands too if you think you're going to get anything in your in your uh fruit. Now for me when it comes to mashing this pineapple's pretty hard so I do it on the floor and it just seems like you can put a little more weight down on it but this is just the way I do it. All right once we get our pineapples all smooshed up we want to fill the bucket about to the halfway mark on our bucket. We want to we want one gallon of fruit and water in our two gallon bucket. Now that we got both our buckets full to about the one gallon mark give or take what we're going to do next is we're going to add a camden tablet but I'd like to talk a little bit about our water first. We we're on a well so well water would be fine or some distilled water. I don't think I would use like city water that they put all the chemicals in chlorine all that stuff I'm not sure about that but I don't think uh it'll make for a good wine or it may not even take I'm not sure but I've heard not to use city water. I would buy some distilled water or if you're on a well use your well water but first but next we're going to add a camden tablet to each one of these and what that'll do it'll kill any wild yeast or anything in here that may be growing bad that we don't want in our wine. These camden tablets camden tablets will kill all that. What I do I just put one in a spoon give it a good smash and just drop it in there like so. I'm just going to stir that around a little bit and mix it and we've learned that mixing I've had people ask if putting this putting a little masher or spoon from this bucket to that bucket hurts anything we haven't seen that Next we snap our lids on and try to make sure they snap all the way around you want them to be airtight. Now we have two different air locks I like this one the best I really like it for one thing it bubbles it just it's a it's a kick to watch it's my preference I like this one way better than this one I don't care for this one it's okay it's fun to watch too but this one right here this one right here I really like. All right well later on as the yeast starts working it'll be pushing carbon dioxide out there's little holes in the top of this one this one you just loosen up the cap a little bit but the water helps to keep air from going in and lets the carbon dioxide out. All right well we're on our way to making pineapple wine this is going to be so good we're going to let it sit for 24 hours let them camden tablets do their job and then tomorrow it should be wore off the yeast will be added the sugar and the other chemicals we need in order to help make our wine feed our yeast and separate the sugars from the fruit. I'll show you all that on the next step so stick around we're going to put this up for 24 hours and then we'll start on step two. All right guys well it's been 24 hours that our pineapple has been sitting up with a camden tablet inside mixed in killing off all the bad things we want killed off in our wine next we're going to need three chemicals to add to our pineapple water solution the first will be yeast nutrient second will be acid blend and third is a pectin enzyme with our yeast nutrient I wrote on here just so I remember having any two tablespoons and this will be per batch each one of these is per batch set them like that next be one tablespoon of acid blend next will be a half a tablespoon of pectin enzyme the pectin enzyme is to help break down the fruit and get those sugars out of the fruit the acid blend is to help blend those acids together and balance them out really really really really well in your fruit it'll help balance out the acidity in your wine the yeast nutrient that's to help feed our yeast so we definitely need that now what we'll do is we'll just add chemicals and with a sterilized spoon I'm just going to mix that in for our yeast we uh this yeast is amazing it really fires this fruit up and makes some great wine there's a lot of different yeasts you can use when you go to look up yeast on amazon but this is the one we prefer we had one of my subscribers tell me about it and we haven't stopped using it just works great now to start our yeast I just put a teaspoon of sugar in each glass because each one of these is going to be per batch next we just add some hot water it doesn't have to be boiling I just use it hot hot as I can get it from the tap and I want to break that sugar down and by the time that sugar breaks down your water is cool enough to add your yeast you don't want to use cold water and you don't want to use scald and hot water just nice warm water like I say I use hot from straight from the tap by the time I get it the sugar broke down everything is it's cooled off just enough to use your yeast now what I do is these packets of yeast I just put it in half I think they'll make about five five or six gallons of yeast I mean of wine so I just split them in half I put half in each the best I can no measurement needed just sort of eyeball it well next we're going to need two big bowls to melt down some more sugar water we're going to use four pounds of sugar per bucket four pounds you can buy the four pound bags or you can basically use a quart two quart jars of sugar that equals up to four pounds it's pretty simple with the four pounds of sugar which is equivalent to two quarts of sugar you'll add two quarts of water of hot water and we will stir these till all the sugar has been broken down and like I said use hot water from the tap by the time you get it stirred and get the sugar broke down it'll be fine to put in your pineapple wine and it shouldn't harm your yeast now for the fun part we're going to add our sugar we've already added our chemicals we're going to add our sugar water we're going to add our yeast and we're making wine but there's a little tip I want to show you guys that will keep you from making a mess and I'll tell you from experience when you fill these buckets leave a gap about an inch from the top because when the yeast starts working it's the yeast is going to push that fruit to the top and it's going to make a nice thick cap every bit of that fruit is going to be on the top every single day and if it gets too high it will stop up your air locks well that pressure builds in the bucket and it will start squirting all out the side of the bucket it will force itself up through the air locks and just make a huge mess I say that because it's happened to us you want to get greedy and make as much wine as you possibly can so you want to try to fill it up with as much sugar water as you can but don't do that I'm going to show you guys how much to put in especially with this pineapple it seems to be a little more acidic than our grapes so it will really take off when that yeast gets to working so what we do is we fill it up about to there you can see a little line I'm not sure if y'all can see it on the camera but there'll be a little line right here that'll be about an inch but I like to keep it just a little below because we've had this pineapple explode on us before we came home and it was all over the floor it was just a huge mess all right check out check out our yeast it's really looking good I'm going to add our yeast give it all a good stir get that yeast all inside there and that yeast is going to love you for all that sugar water all right guys well these two are a that I have going that I've made a day prior to this our pineapples here muscadine here but we're doing a pineapple video I just want to show you guys what your airlocks are going to look like in about a day and a half to two days when that yeast gets to working we'll be stirring these opening them up and stirring them every single day I'll show you that here in just a second we'll have to break that cap that builds at the top and mix that yeast around and we're just going to give them all four a good stir every day but we're going to focus on the pineapple being this is a pineapple video but I'll show you every day that we're going to stir this until that yeast ends up dying off and it could be a couple to a few weeks but uh for you guys it's only going to be a couple of seconds so stick around we'll start stirring this uh pineapple well guys it's been a few days we're going to open up the lids and just show you guys what's going on inside our buckets uh now that we got everything in there we've been stirring this every single day I want to emphasize that to you guys open the lid stir it every single day I just want to show you guys what it looks like as the fermentation is going on we'll see how it's got this nice uh cap on top that's where all the yeast has been uh pushing that fruit to the top what I do is just sort of set that back down in there and you can see the foam and that's the yeast working what I do is I push that cap down and I just give a little stir give everything off the bottom a chance to do its thing as long as you're seeing that foam and these uh air locks are working you're fermenting here's the second one I I will also show you guys once the fermentation is complete and the yeast has died off I'll show you what it looks like so you can have a comparison but I do this every single day every single day all right well it's been about three weeks we've been stirring our wine every single night taking the cap uh taking the lid off and breaking that cap up giving it a good stir off the bottom uh and we've seen a huge difference our yeast is finally dying off so I wanted to show you guys uh what we've been seeing now when we first started stirring this we would see foam everywhere just really be foamy and uh and matter of fact when we started create more foam that yeast would really get activated and I mean it would come right to the edge of the of the bucket itself that's why I say you need to leave some space in there because that that yeast will really work and push everything up but you can see now how it's just sort of dead really nothing happening it's just uh we have a little bit floating but the majority is at the bottom and we're going to separate that out this one should look the same yeah see that see how that just looks like there's no activity whatsoever and we have wine this is actually going to be our wine super super dry you could taste it right now it'd be really really dry but uh we're going to separate that pineapple out we want a nice sweet pineapple wine now these I did not get off Amazon I don't know where my wife got them but I love them they're just some kind of screens if you can find some of these or y'all might have some they really work well and I don't try to get it all at one time what I do is try to squeeze out I'll try to squeeze out what juice I can I don't try to go crazy I try to give it a good little squish well this is the pineapple that's came out of the buckets and this is the wine that you're left with now you can actually drink this now but it's really really cloudy uh there's a lot of sediment in it and that's what we're going to do next we're going to put it in our carboy and let it sit for a couple weeks and let all that sediment work its way down and then we'll siphon it out and do it a couple more times to get it really really clear but I always like to give it just a little little taste super strong alcohol and really really dry it has uh no sweetness whatsoever because the yeast is eat up all the sugars that are in this uh this wine it's eating it all up turn it into pretty much alcohol so we'll back sweeten it later stick around I'll show you how we do that but right now we're going to put these in our carboy now I could do this with a siphon and I'm going to get some comments I've got them before about the way I transfer my wine over to my carboy we're not making a high-end wine this is a homestead country boy pineapple wine so I just funnel it over when I as I work it later I will use a siphon I have a bunch of siphons but this is the easiest way to get them out of the buckets into the carboy for me I get comments all the time people saying I shouldn't let so much oxygen get to my wine it's never affected it before I've never had any problems with it so don't let that scare you some people are perfectionists I am not now anything that touches our wine we do sterilize I sterilize the funnel even the spoon I took the sip I sterilized it before I took a sip I didn't show you all that anything that touches my wine I make sure I sterilize with our sterilized solution now like I say you can use a siphon which some people say it's easier I don't I hope the camera shows this but I'll show you in the bucket you'll see some thick sediment that's already gone to the bottom I will stop before I pour that in there that way it just helps see that thick sediment coming at the bottom of the bucket right there I'm going to stop pouring just before it gets to the funnel and we'll toss that it just looks rough all right this is what you end up with this will settle out and get really really clear as the days go on if you want to top this off with some water I wouldn't top it to the top I'd leave you an inch or so it's your preference if you want to do that you can I sometimes do sometimes don't know how I feel I may leave it just the way it is next we'll put our little cork in there add our air lock and let it sit for a while we're going to put it in the closet right here uh where it's nice and dark nobody can bother the grandbabies and all that nobody will be uh knocking it over we're going to put it in the closet and let it sit for a few weeks guys it's been a few weeks uh two to three weeks I think it's been three weeks but look how clean that's looking it's really looking clear you can see the sediment at the bottom we're going to rack this just into these buckets and then turn around and put it right back in here to get this sediment out if you want to rack this from one carboy into another that's the best way to do it but these are the most expensive things you'll have to buy to make your wine these are about 45 a piece and I only have a couple and one's being used for muscadine wine and one's being for pineapple so we're just going to rack it from here into here and then pour them right back into to the jars another thing I meant to say is we make sure we sterilize again sterilize everything we sterilized our buckets we sterilized our siphon once we put this into the buckets we'll clean these carboys we'll clean this carboy out dump all the sediment out rinse it out really good sterilize it one more time before we put it back into the carboy make sure when you get your siphon that you have this little cap on the bottom what it's going to do is when it sits down into the sediment it won't allow the sediment to go in because the sediment's not as quite as deep as the cap is so you'll just be sucking in the wine and hopefully not a lot of sediment all right now whatever's left you'll just want to dump because it's going to just be a cloudy mess now we do all this because we don't have a filtration system uh just filtration system is about 150 bucks and I don't want to spend that I just do it this way it's really really easy we just rack it over and over makes it really really clear see how clean that is looking it looks just fantastic it's really getting clear and that's what we're shooting for a nice clean clear looking pineapple wine now a lot of people are going to say you should do it this way you should do it that way this is the way we do it it's just you know we have two carboys one's got muscadine wine in it this one's got pineapple I just haven't bought any more carboys like I say that's the most expensive thing you'll have to purchase is your carboys about 45 bucks and it's just easier to do them into the buckets and siphon it back in like I say you choose how you want to do it but that works out great for us we'll do this we'll let this settle out for another couple weeks see how it looks and we'll be ready to back sweeten give it a sample and hopefully put it in some bottles all right well it's been a couple weeks maybe three weeks since we racked our wine we're going to re-rack it it's looking crystal clear I don't think there's going to be any sediment in there we did such a good job that first time but we're going to do it again anyway with the cap on except this time we'll lean the three gallon carboy and try to get as much wine as we can and hopefully leave a lot of a little bit of sediment on the bottom but we're going to use two buckets because they're two gallon buckets with our siphon this is three gallons of wine so we'll put a gallon a half in each bucket normally we do it up here but we got more wine being made so we don't have the room but we're going to rack this real quick I'm not really going to show that we're just going to use our siphon just like we did earlier siphon it from the three gallon carboy into the buckets and we're going to add a camden tablet to make sure it will hopefully kill off any yeast that may be left alive in our wine which there shouldn't be any but that will kill off any yeast that's left alive and we'll leave the camden tablet let it soak for 24 hours and then we'll back sweeten be ready to bottle all right I just want you to see that there was no sediment left in this jar it was nothing left in this jar really turned out crystal clear looks absolutely fantastic once them bubbles settle down it is going to be beautiful beautiful nice pineapple wine it's so good you're gonna love it this camden tablets right here is what we're going to add we're going to add one to each bucket and we'll crush it and mix it in really really well the way I do this I just use a couple spoons I just put one on top of the other and crush it just sort of mix it in real well just sort of sprinkle it on top I don't know if you guys can see that but I'll just sprinkle it right on top do the other one the same way and again sterilize sterilize sterilize sterilize anything that touches your wine and we try to use stainless steel no wood no plastic if possible all right well again the camden tablet is just to help kill the yeast if there's any leftover whatsoever just to make sure there's nothing left alive in our wine we'll leave this for 24 hours and tomorrow will be the big day where we back sweeten it and put it in a bottle and ready it's ready to drink the wine is made right now but it's really really dry if you like a dry wine it's ready to go we like ours more on the sweet side and I'll show you how we back sweeten ours you can do it however you want to do it I'll probably say this again in the next clip we usually do about a cup at a time and we got to where we were just sampling it sampling it sampling it till we found the sweetness of it now we just know exactly how much we want to put in every batch and it's always good for me and my wife we don't sell it or anything it's our wine to drink so we back sweeten it to our taste so stay tuned for the next clip we're almost done with our pineapple wine all right it's the next day I want to show you guys how we back sweeten ours everybody like I said earlier has a different taste preference we like ours a little on the sweeter side my wife calls it her dessert wine and so that we make it the same way every time we basically use a one quart of sugar and one quart of water one to one mix it break that sugar down really really well hot water from the tap once it breaks down we'll split it half between each bucket half and half between each but we try to put equal amounts in each bucket that way they taste the same because there's a gallon and a half there should be a gallon and a half of wine in each bucket and they won't we can't combine them together unless it was in a carboy so however you want to do it this is how we do it one quart of sugar one quart of water it makes it really really tasty okay let me emphasize that we don't use scalding hot water when we do anything with hot water we just use as hot as we can get from the tap and by the time the sugar breaks down with all the stirring that you're doing it it cools down to basically room temperature so we don't we try not to boil any of the water just just we just don't want to put super hot water in our wine I'm not sure if that'll mess anything up or not it works out great the sugar's already broke down all right now what I do is I just take we don't hardly measure anything really we just take a put a cup in that one a cup in that one actually this is three quarters a cup we're just trying to make it even like I say again y'all may want to taste it as you add a little stir it real good taste it see if it's what you like we've done this enough to where like I say we know exactly how much we want now we'll just stir that real good and it's going to be unbelievable now see how that looks it's just crystal clear beautiful wine and it smells fantastic like sitting on the beach in Hawaii it's unbelievable and I know it's gonna taste great I haven't even taken a sip yet but I want to take a taste on camera we've made this four maybe five times and it turns out great every single time the alcohol content is really strong you can feel it you can feel the heat coming all the way down it's pretty strong and I know a lot of you guys are gonna ask because I have it on just about any wine making video everybody asks why I don't use a hydrometer I just don't really care I don't care about my alcohol content me and my wife and other folks have gone around about my brother have asked they want to know what the alcohol content is I can't read one of those hydrometers I tried I've bought two different kind and for you guys that have watched my channel for a while I really don't know I can't see all that well I hate wearing my glasses so I just don't use a hydrometer I make the wine I enjoy it that's it I do have a hydrometer I just I can't make heads or tails on I can't see those little lines it drives me nuts but the wine turned out great I love it guys I hope you want to make some of this stuff stick around we're going to bottle this up it's going to turn out really really pretty all right well it's bottling day the next day we just decided to do it the next day we sterilize all our bottles with a star sand give them a quick we let them sit for a minute give them a quick rinse to sanitize our bottles then we sanitize our pump and on the end of this little small pump is a bottling wand you will definitely definitely want to get you one of these it has a little suction thing on or a little spout on the bottom right there that when you push it in the liquid comes out when you pull it out it stops the liquid flow so this is a this is a must it's a bottling wand all right we're going to pull the caps off these things get these bottles set up I'm going to be down here in the floor so we can siphon off the wine down into the bottles get these things bottled up I'll show you also one other thing are our corks I believe there's a number eight and a number nine size cork I use a number eight they fit really really tight I'm not sure if a nine is is tighter bigger or smaller I should say but eight has worked out great for me I use a number eight when you look them up on Amazon to get your corks get a number eight size cork they sell them in a pack of a hundred pretty cheap I can't remember how much was it was less than 20 bucks but but you'll want them because you're going to make a lot of wine and also a corking tool I'll show you how to use that here in just a second this is a must-have for your corks I believe it's like 17 bucks something like that super easy to use and we have corked hundreds of bottles I mean lots and lots of wine with this thing you really need one see with this one it'll fill up as long as you're pushing on it and as soon as you take the pressure off that little nozzle it stops now that our bottles are full you just take a cork don't matter what size what side just shoot it right in the little chamber there when you bottle to the side set it on there push down perfect and I'm not sure if I said it earlier but make sure you sanitize your corks as well I just spray them down real well those turned out really pineapple wine all right on the next clip I'm going to show you how to put our little plastic shrink caps on I'll show you the way I do it there's a lot of different ways to to put these little plastic caps on here to really make your wine look nice I think the way I do it's the best way and the easiest way so the next clip I'll show you how to do that but first I like to leave my jars set up like this I've seen this on another YouTube video I can't remember where but uh there was a another real wine guy that said leave your jars set up 24 hours in this upright position because if there's any pressure left in the bottle it will actually push through that cork and then after 24 hours we'll put our plastic caps on shrink wrap them on and we can put them in our wine racks all right well you can get these little wine shrink wrap caps all over Amazon and they come in a ton of different colors so it's kind of fun to go and see what kind of color you'd like to have they have pink and brown and black all sorts of I think this green will really look good with this pineapple wine so we'll just put green on these that looks real pretty that just pull them out stick them on your bottles next we're just going to take a pot of water turn it on high and get this water to boiling and like I say again there's a lot of different ways to shrink wrap these on on the bottles they have a little gun that you can buy that sits down on it heats it up I've seen heard of people using hair dryers I found out to me this is just the easiest cheapest way and it does a fantastic job so once we get this water boiling I'll show you what we do next now that our water is boiling we'll just turn it off and take it off the heat next we're just going to take our jar and I like to put my finger right about here and just sort of pull down on it to make sure it's tight on the bottle we'll start straight up and down just slowly put it in and then move your finger of course and just pull it right out and that's what you get nice shrink wrap cap super simple I'll do a couple more you can go through them really really quick all right well there's our finished product we've made three six nine twelve thirteen bottles uh 750 milliliter of pineapple wine crystal clear and it tastes fantastic we did have a glass last night it tastes fantastic really really good stuff I hope you guys enjoyed this video you can also really pretty these up you want to print out some labels and stuff and put some labels on I had a friend of mine print me out some here's one he did in black and white it's sort of faded because we do recycle our bottles once we finish a bottle we rinse it out really really well and we put it up upside down and next time we need mop bottles we just reuse the same bottles for the fact you go to buy them on amazon they're 22 the clear ones will be about 22 23 or a dozen and that can add up quick if you get into the colored bottles they get a little more expensive I think the white and the green are about 22 dollars per case and they go up from there when you get red blue black I mean they just the prices keep going up so we recycle our bottles they've been washed sterilized over and over and over and it doesn't hurt you hurt your wine whatsoever so hopefully you guys enjoyed this video it took me almost two months to make it if you'd like to see some more videos like this let me know in the comment section below I'd really appreciate it I hope you guys subscribe to my channel I do have some plans for some other wine making videos my wife's got one she's dying for me to make that I made last year and I haven't made it since I'll let you guys know as soon as it's made I might slip up on a live or something to tell you guys but we have some more store-bought fruit wines that I want to make so stay tuned for that love you guys to death really appreciate it if you made it to the end of the video I know it's a long video I really appreciate it love you guys to death and we'll see you on the next video