Traditional Italian Wine Making - One Ingredient (4K) 

When you find a video like that, let me know....

So true

It's been working for my nonno for 88 years. He scoffs when I tell him about disinfectant and bleaching tools

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.

@@kevingeeting4011 soap and water, no need for obsessive disinfecting

@@kevingeeting4011 agreed

EXACTLY!

Just press some concord grapes , you'll be happy with what ya get 😋

You forgot the most important variable to good wine..time, which subsequently requires patience.

This is the cleaner wine making I have seen. Some classic methods use raw feet stomping. 🙄

@@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.

Hi how do you fo your wine and when you crush the grapes how many day do you let the wine ferment before you put in barrells thanks

@@gregcirillo444 I punch down the cap two or three times a day until the cap no longer floats then I wait a week before placing it in the crusher,

Oops not crusher, I meant press.

@@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.

Wine doesnt really have chemicals even in wineries

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.

For God's sake don't do what this guy does. buy a book. Buy Pambianchi's book. Following what you saw in this video will just discourage you.

Theres sugar in the grapes wine grapes contain more sugar than regular grapes so no extra sugar needed.

The yeast is on the grape skin.

What if I do this method with 2 or 3 day old unpasteurized green grape juice which has no skins or seeds...will this method still work?

@@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?

@alaee fathi al khamr moch haram, al khamr thaqafa, hob, anaqa, tawassol WA ta'akhi, al islam dîne irhab

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

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.

He uses grape

bad or good

@@robertimmanuel577 have you ever made fresh juice?

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

@@MrSteelermania can this work with store bought grape since,,I assume they've been washed.

@@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

The yeast in the barrel will die off

@@user-zy9yg2eu5t Doubt it, there is probably still enough sugar for it to survive.

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.