Filmed with my 89-year-old Nono. A traditional Italian process of making wine from only one ingredient. Grapes. This method uses natural yeast produced from the grapes to ferment the juices into wine. www.gregmarderofilm.com
There's something about watching an old timer do a skilled craft like this that makes you appreciate it so much more. Especially when you can see the experience in them
I genuinely love how primitively authentic he makes the whole process look. & Forget about sterile environment that all the hundreds of other videos keep banging on about. This is exactly how it's been done for hundreds of years. You do it like this, then pray & hope you have a decent vintage 6 months later👌👍
If you use dirty, non-sterile equipment to make wine it doesn’t matter how great the grapes were.....your wine will smell and taste dirty. Bacteria and oxygen are the enemies. Primitive made wines can be fabulous but you cannot use bacteria infested equipment.
@@MrSteelermania you should never use bleach or anything with chlorine in it to clean your winemaking equipment. Sulfur dioxide and 180F water kills unwanted microbes.
@@njsarn I know it’s “perfectly sanitary”, but I’m not worried about the germs. I’m worried about dead skin and leg hair being inside of it. Even though I don’t drink wine, it still concerns me
It's the wine! I thought he was about 70. My mother's is from France. My father is Italian American - Both of my grandfather's made wine, but the Italian grandpa's was better. This caused my parents to get a divorce -- well -- it was part of the reason. lol.
@@gregcirillo444 I crush the grapes to make the wine. While fermenting the skins will keep trying to float, this is because the yeast is already in the skins fermenting all the sugars on the inside of the skin and releases gas (CO2), once the skins no longer float I wait another week or so before pressing. The resultant juice is now wine and will need to settle before racking (siphoning off the wine leaving the mud). It will ferment a little more so it is important to use a bubbler. Then after a few weeks it is ready to bottle.
Mi nono es hijo de italiano. Me crie en un barrio de italianos. Este video mi hizo acordar cuando era chico y hacia vino con el. Saludos desde Argentina.
water, and alcohol - are both chemicals. the second in this case, being a "man made chemical" where he's used a natural process to create this "additive". "natural wine/beer" also produces formaldehyde, sulffites, and other "chemicals". asbestos, cyanide, mercury, radon - are all natural. maybe take an actual science class before you start forming opinions by which to live. You're the guy asking for organic cigarettes, aren't you. Mean time - don't put any salt in your food - table salt is composed of sodium (a metal that explodes on contact with water) and chloride (an incredibly toxic and corosive little monster). All of life and nature - chemicals. The failure of one to understand that, doesn't make them dangerous any more than using a big scary word to lable it doesn't actually change what the substance is - dihydrous monoxide might sound scary to you, but its still just water.
I have been thinking about the natural process and found your video. It's exactly what I need to get started. Thoroughly enjoyed the silent video and the interesting shots you took. Please thank your Nono for this northern BC, Canada viewer.
Добрый вечер !!! Я из Ташкента. Мне очень нравится как Вы делаете душой это вино и несомненно оно получилось великолепно я не сомневаюсь. Дай бог Вам здоровья и радуете своих близких вашими винами. Я тоже винодел.
Thank you so much to you and your Nono for this video! Trying for the first time with my Abuelo with our home grown Pinot noir grapes in California. ☮️💜
A really lovely video. Wine making in its most raw and essential. Not a refractometer, burette or pH meter to be seen. Least of all, a bottle of starsan. A total pleasure to watch. I hope there’s a part II. Salut Craig
Respect to the time and dedication to the craft, you gotta love it. Yea sure there’s an easier way of doing it, but there’s just something more satisfying when you take the time and effort into doing it
@@poilkj747 freshly pressed grape juice still contains the natural yeast which means that yes, you can ferment grape juice into wine. That's how we do it in the western Georgia. However the wine won't have as high of an alcohol content as it would if you fermented if with skins and the stems. I myself prefer to do it western Georgian style. I don't really enjoy as high of an alcohol content in my wine as grape method produces. Important tip is to transfer your wine In a separate vessel every two weeks to allow the wine to become clear. Leave the impurities on the bottom and throw it away in your garden. Repeat this three times and you'll end up with the fine naturally made wine.
@@w346 Ah I see. So does this sound right? I leave unpasteurized juice in a pail for 8 days with a towel over it, in a somewhat warm room, stir daily, then I transfer to glass carboy with an airlock, then every 2 weeks I transfer to a different carboy and leave impurities behind...and after doin this 3 times for a total of 6 weeks then bottle and cork the wine?
@@poilkj747 as soon as you press the juice put it in a vessel and leave 4/5 of the vessel empty. You should loosely cover the top(you definitely can use the towel method) and DON'T stir it. Let the impurities sink to the bottom. Wait two weeks and move the juice in to a clean smaller vessel and leave the impurities behind. We use hose to move the wine without it picking up impurities. Lower the hose close to the impurities at the bottom but not close enough to touch them. Then suck on the hose and keep an eye on the transparent vessel to avoid picking up any impurities. After moving it to the vessel with less air in it( vessel must be filled 9/10). Wait two more weeks and repeat. After repeating the process you'll end up with a wine. After those three weeks wine must be sealed hermetically. No air should touch the wine. Feel free to ask any questions.
@@poilkj747 2-3 days wouldn't spoil the juice. you can still make wine. Keep It in a moderately warm place though. October is pretty cold depending on where you live.
Wine made this way - the traditional Italian way - does not use any added yeast. The grapes already contain natural yeast, which is all you need to start fermentation. You'll never see an old Italian wine maker add yeast or wash the grapes first (which would remove the natural yeast).
@@michaelo6003 would the natural yeast give any off flavours? Is the taste and the ABV is always consistent? So while growing grapes the vineyard wouldn't be sprayed with any pesticides?
I've watched this video over and over, and used it to make my own wine that turned out ok. Does your nono's wine turn out well each year, relying only on natural yeast? My guess is it does, but curious if there have been any 'off' years or problems like hydrogen sulfide (rotten egg smells), etc. Thanks and I vote as well for Part 2 (aging and bottling of the wine)! Thanks!
Homemade. Best wine to make salumi with. The lack of pasteurization introduces beneficial bacteria and yeast to the meat, aiding in proper fermentation and unique flavors - hence some of the regional secrets of old Italian recipes!
Üzümleri yaprak ve sapları ile sıkması, şarapta 'bitkimsi/yeşilimsi" bir tat ve koku yaratacaktır. Ama genel olarak, ilkel üzüm şarabı yapımı için güzel video. Teşekkürler.
Excellent Video... Thank you so much for sharing this. Question: So... there is nothing added to the Grapes at all? Just fermentation to the end? How do they make a sweet red wine?
I think it is about the sweetness of the grapes (so type and ripeness) and a shorter fermentation time so it is less acidic and not as many of the sugars are changed into alcohol
Grazie per il video, ti chiederò di aggiungere i sottotitoli, faccio anche video sulla vinificazione e so quanto siano utili i sottotitoli per tutti coloro che non conoscono la lingua.
Absolutely no need, but you need a good variety of grape for winemaking, and the resulted wine must be consumed "fresh", after a month or two in bottle and up to a year maximum.
This is good process of making wine . I ordered Lodi Ranch 11 cabernet sauvignon California from Winexpert for $179, from their label information it added 10 wt% sugar in this juice after I received it, but California state prohibits chaptalization. I will not buy any from this company.
acaba üzüm posasini neçe günden sonra süzür.ve dinlenmeye buraxarken içine ne katilir fermantasyon üçün..? çünki men süzdüyum 10 gündü havada isti.üzümde çox şirindi ama hele qabarciqlanma yoxdur..
The yeast is natural on the skins. We do it the same way and it comes out to be around 11%. It all depends on your grapes and when they were harvested. Higher the natural sugar, higher the alcohol
@@kimasbubbke8394 very unlikely, usually they spray them to kill surface yeast and prevent fermentation. See if there is a local grower or importer in your area though.
@@MrSteelermania thank you,,what i meant by store bought is that actually its sold by growers in the street,,they're everywhere around here,,obviously they wash the grapes before putting them on display to be sold.
@@kimasbubbke8394 best way to find out is by giving it a chance. If they are just washed with water to be displayed, there could still be enough yeast on them
You wonder if that old barrel collects some of the remaining yeast / lees from previous batches, giving it a bit of a head start and perhaps more consistent result. Very interesting. I kind of doubt he shrubs the barrel sparkling clean and bathes it in sanitizer. ;)
No sanitizer but boiling water has always been used to clean all equipment, most of all the wooden barrels. Since always, it's part of the basics. Grape skins have plenty of yeast on them, plenty.
@@lightblue254 Doubt it, I doubt the yeast would survive the boiling water cleaning of the barrels, which is normal practice since always. Doubt that very much.
Are you sure these guys are Italian? I mean I see the used kitchen cabinets in the garage and a few other clues but they didn't argue once. Very suspicious.