Homemade PASSION FRUIT WINE with 12.5% of ALCOHOL

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  • เผยแพร่เมื่อ 24 ธ.ค. 2024

ความคิดเห็น • 219

  • @leonnzioka2219
    @leonnzioka2219 ปีที่แล้ว +3

    Am from Kenya. I just wanted to say your videos are a great source of inspiration and I wish all the best, keep droping amazing videos. lots of love.

  • @4444doggs
    @4444doggs 3 หลายเดือนก่อน +1

    Thank you for all your hard work! My friend and I are making this wine today. You are making a difference in peoples life’s with the info you’re providing. Thank you 🤙

  • @BrahmaDBA
    @BrahmaDBA ปีที่แล้ว +2

    I'm currently living away from home but when I return back, the first thing I will do is make your pineapple wine recipe. It's on my bucket list. Thank you for making these informative videos.

  • @brewski0277
    @brewski0277 ปีที่แล้ว +1

    Recently I drank a mead (honey wine) I made a long time ago, it was delicious. I highly recommend you give it a go. I added orange slices for added sugars and taste during the fermentation. My next batch will either be elderberry or blackberry flavored. I recently came across your channel and I’ve been hooked ever since, I love your food and drink recipes, can’t wait to try them.

  • @kristiecox7350
    @kristiecox7350 ปีที่แล้ว +15

    Oh man, I want to taste that! 😊

  • @krisinsaigon
    @krisinsaigon 5 หลายเดือนก่อน

    This looks fantastic. I live in Vietnam and I love passion fruit. They’re very cheap here, I’m definitely going to try this

  • @JessPenner
    @JessPenner ปีที่แล้ว

    I am brewing my first ever batch of wine. This recipe! It is set to be bottled in august 20. Will it clarify or change color after bottling? The bottled wine looks so light and clear. Also, it is very warm here in Hawaii and I was worried it might ferment faster (I make a lot of kombucha and it ferments quickly) so I took a gravity reading today and it was 1.040. Looks like it needs the full 20 days!

  • @mohammedalhumaid1696
    @mohammedalhumaid1696 11 หลายเดือนก่อน

    Thank you for the recipe and informative video.
    Quick 2 questions:
    1- When i filter the passion fruit from the pot into the fermentor, what is the best to use, cloth, fine mesh strainer or coffee filter?
    2- In the 20 days fermentation process, should i keep it in dark place? What room temp best for the process?
    Appreciate your input

  • @lapharge64
    @lapharge64 8 หลายเดือนก่อน

    Oh my! Thank you so much for this information video. I’m definitely going to try this one next

    • @lapharge64
      @lapharge64 8 หลายเดือนก่อน

      Can I try the homemade raisin yeast instead of the sparkling wine yeast?

    • @Spectacular-cuoredicioccolato
      @Spectacular-cuoredicioccolato  8 หลายเดือนก่อน

      Yes 👍🏼 if the raisin starts fermenting

    • @lapharge64
      @lapharge64 8 หลายเดือนก่อน

      @@Spectacular-cuoredicioccolato thank you very much, God bless you

    • @lapharge64
      @lapharge64 8 หลายเดือนก่อน

      @@Spectacular-cuoredicioccolato I will follow the steps from your previous video on how to homemake raisin wine yeast. I hope it work, I will keep you updated sir

    • @Spectacular-cuoredicioccolato
      @Spectacular-cuoredicioccolato  8 หลายเดือนก่อน

      Ok 👌🏼

  • @lightice1387
    @lightice1387 ปีที่แล้ว +1

    Made my passion fruit wine and it did come out spectacular! Thank you for the no nonsense video.. and the brilliant hand wave while tasting .. I did the same when tasting my wine 😅.. 🙏😀

  • @sixtopermaculture146
    @sixtopermaculture146 ปีที่แล้ว +9

    Holy smoke! Why did my wine get so strong? Yours look like a light, fizzy white wine, 1 bottle good for you and your wife while enjoying the sunset. Mine is like a passionfruit whiskey, 1glass and go directly to bed 😂

  • @masih24
    @masih24 ปีที่แล้ว

    wow that color is so beautiful !!!

  • @Kpope1
    @Kpope1 หลายเดือนก่อน

    Hey! What's the alternative for the wine yeast? Like if you don't have it, is it possible not to use and choose to ferment it naturally without yeast addition? Thanks

    • @Spectacular-cuoredicioccolato
      @Spectacular-cuoredicioccolato  หลายเดือนก่อน

      Follow this video 😉
      Homemade YEAST for WINE, BEER and BREAD - How to make YEAST from scratch
      th-cam.com/video/XzPaINFECzQ/w-d-xo.html

  • @goulartepastor
    @goulartepastor ปีที่แล้ว +1

    First. And it looks delicious, its passion fruit season here in South America🤟🏼

  • @austen9324
    @austen9324 ปีที่แล้ว

    Hello from New Zealand! Just found your channel and I've been binge watching every video! Fantastic recipes and easy to follow instructions! Definitely going to give this one a try 👍

    • @Spectacular-cuoredicioccolato
      @Spectacular-cuoredicioccolato  ปีที่แล้ว

      Thanks buddy for your support 🤗
      Please share the videos with friends and keep us updated updated with the beer 🍺😉

  • @benigopalbhati8989
    @benigopalbhati8989 ปีที่แล้ว

    Nice wine 🍷 thankyou so much for your support we try home

  • @jhinkemari
    @jhinkemari 9 หลายเดือนก่อน

    Hi. Lovely video. Can you pls tell me if the jar needs to be airtight?

    • @Spectacular-cuoredicioccolato
      @Spectacular-cuoredicioccolato  9 หลายเดือนก่อน

      You need the AIRLOCK : amzn.to/3f8YYxO
      Homemade Bubbler Air lock
      th-cam.com/video/7j2wifgUOkg/w-d-xo.html

  • @sungazed9085
    @sungazed9085 ปีที่แล้ว +1

    delicious, gladly I grow passion fruit and this video was on my home page.
    I'm inspired!

  • @aaronweyl2272
    @aaronweyl2272 10 หลายเดือนก่อน

    Passion Fruit sounds great in ciders so I think it's same goes for wines!
    I made similarly thing but with other tropical fruits like Pineapple and Mangoteen. ;)

  • @gerrykomalaysia2
    @gerrykomalaysia2 ปีที่แล้ว

    Is it shelf stable? Can it be stored not in fridge after bottling?

  • @sisserou7675
    @sisserou7675 9 หลายเดือนก่อน

    Good day, I just came across your channel. Thanks for sharing. Could you list the tools you use please

  • @emmalmcinnes
    @emmalmcinnes ปีที่แล้ว

    How long do you wait once it’s bottled to drink? Love the recipe and just made a batch today. Thanks 🙏

  • @glorytogodhomestead3495
    @glorytogodhomestead3495 ปีที่แล้ว

    Are you putting 1/2 of every peel of passion fruit into the pot? Did you make your own fermentation bottles or did you purchase them somewhere else? Thank you love it.

  • @lightice1387
    @lightice1387 ปีที่แล้ว

    I just came here for the hand wave during tasting of the wine ! Spectacular!!! 😀

  • @jessibaby901
    @jessibaby901 ปีที่แล้ว +5

    Looks delicious 😊

  • @AsterTesEsperas
    @AsterTesEsperas ปีที่แล้ว

    you did it fratello! very nice wine and very nice video, I can imagine taste, surely I would like to try it

  • @SUNISTHEFUTURE-ns3cc
    @SUNISTHEFUTURE-ns3cc 10 หลายเดือนก่อน

    Has it conserve in the regerator or in the room temperature ,? Within the next step can we make vinegar ..?

  • @astoryguy
    @astoryguy ปีที่แล้ว

    Something I'm both fascinated by and curious about is the container you use for your fermentation, from what I read online and videos I find many say NOT to use plastic for long term fermentation, I've read forums that say depending on grade of plastic it can be done but the key point stays the same not to do so long term fermentation.
    What are your thoughts on using plastic jugs as your fermenter?

    • @Spectacular-cuoredicioccolato
      @Spectacular-cuoredicioccolato  ปีที่แล้ว +1

      I can use only plastic, the best is the glass but it’s difficult to use it. Or inox but it’s very expensive

    • @astoryguy
      @astoryguy ปีที่แล้ว

      @Spectacular-cuoredicioccolato
      Thank you that's very interesting to know, I'll be trying this wine as Passion Fruit is one of my favorite fruits.

    • @Spectacular-cuoredicioccolato
      @Spectacular-cuoredicioccolato  ปีที่แล้ว +1

      @astorykindaguy keep us updated with the tasting

    • @astoryguy
      @astoryguy 2 หลายเดือนก่อน +1

      ​@Spectacular-cuoredicioccolato as promised a year has finally passed, and I finally opened the bottle to taste it.
      I will begin by saying I didn't have a hydrometer when I started to keep track or any specialized yeast I used Fleischman's Active Dry, other than that I followed the rest of your recipe.
      It came out SPECTACULAR it has such a strong alcohol smell to it and overall it is so amazing in flavor. I'm so happy to have made it through the year, through all the troubles and trials and now can enjoy my favorite fruit as a wine.

    • @Spectacular-cuoredicioccolato
      @Spectacular-cuoredicioccolato  2 หลายเดือนก่อน +1

      @astoryguy spectacular 🥳

  • @dgdariano21
    @dgdariano21 ปีที่แล้ว

    I want to try.. I have many fruits in my garden... 👍❤️😍

  • @mohammedalhumaid1696
    @mohammedalhumaid1696 11 หลายเดือนก่อน

    Amazing stuff
    Can you please suggest best of sparkling yeast i can find online

    • @mohammedalhumaid1696
      @mohammedalhumaid1696 11 หลายเดือนก่อน

      As i’m new and experimenting, i found many options for yeasts and some marked best for closed tank method, so it is a bit confusing for me

    • @Spectacular-cuoredicioccolato
      @Spectacular-cuoredicioccolato  11 หลายเดือนก่อน

      amzn.to/3fKQbTK

  • @miguelrodfher
    @miguelrodfher ปีที่แล้ว

    Dont you have to “burp” the glass bottles once you add the wine? Is there a risk of them exploding if you don’t? Or do they not ferment any longer?

  • @shibuigardenbungalows0420
    @shibuigardenbungalows0420 ปีที่แล้ว

    Cant wait to try this !

  • @harryjamessmithmusic7762
    @harryjamessmithmusic7762 ปีที่แล้ว +1

    Fantastic job!

  • @lawrenceKibiwottlarry
    @lawrenceKibiwottlarry ปีที่แล้ว

    Do you sieve after fermenting ?

  • @arnbirni
    @arnbirni ปีที่แล้ว +1

    You really got good knives and take good care of the knives I like
    PS
    I still do your recipe of lamb violin, one every 2 month or so
    Takk kærlega fyrir
    Greetings from Iceland

  • @worldcitizenra
    @worldcitizenra ปีที่แล้ว

    This is great. I have 3 trellises of passion fruit ines, each one about 5 meters long. I was wondering what I can do with that much passion fruit besides eating it.

  • @mikeakef4624
    @mikeakef4624 ปีที่แล้ว

    Buon lavoro amico mio, grazie.

  • @akiamini4006
    @akiamini4006 ปีที่แล้ว +2

    Oh ! My man is out here making spectacularr wine out of every tasty being that has sugar in it !

  • @danytalloen
    @danytalloen 10 หลายเดือนก่อน

    Ciao, per caso hai mai fatto il vino di liche? Mi piacerebbe vedere anche un video con la ricetta. Se mai riuscirò a fare il vino anch'io (principalmente sono un produttore di birra, non di vino) sarò felice di darti anche la ricetta.

    • @Spectacular-cuoredicioccolato
      @Spectacular-cuoredicioccolato  10 หลายเดือนก่อน +1

      Puoi seguire questa ricetta 👍🏼 Homemade RAMBUTAN WINE with 11% of ALCOHOL
      th-cam.com/video/U9IJVESJDTU/w-d-xo.html
      Grazie in anticipo per la ricetta che mi scriverai 🥳

  • @UlemuMbvundula
    @UlemuMbvundula 5 หลายเดือนก่อน

    I want to know I kg is it the pulp only or measure before

  • @james-jq8sk
    @james-jq8sk ปีที่แล้ว

    I love this guy, such a great channel...

  • @eddavanleemputten9232
    @eddavanleemputten9232 ปีที่แล้ว +2

    Sparkling passionfruit wine is one of my favourite things to make… after sparkling passionfruit mead.
    My recipe includes:
    a healthy handful of raisins (blonde or dark, depending on personal preference as far as colour goes) to add body
    Some extra tannin (source of this is up to personal preference, I use a wine tannin that after fermentation does not add colour)
    Loads of passionfruit (close to double what you added)
    50% apple juice or grape juice and 50% water
    Honey instead of sugar
    I wait for the brew to clear completely before dosing with sugar and bottling. At that time I add a pinch of champagne yeast. To make dosing easier I’ll rack my entire brew into an enormous graduated pitcher and stir in both the sugar and yeast. From there in, I rack into bottles.
    I don’t make this completely dry. I’ll add one tablespoon of lactose to make it taste ‘rounder’ and depending on the batch, will add a little bit of non-fermentable sweetener if I don’t plan on pasteurising. Just enough to take away a bit of the sharpness. Usually no more than 5-10 gravity points’ worth if it were sugar or honey. Just enough to enhance the fruit notes, but preferably not enough to really register as sweetness.
    Best if aged for at least six months but pretty nice to drink as soon as carbonation is complete.
    Whenever this brew gets served, it doesn’t last long. People just guzzle it down. 😊
    Thank you for sharing your recipe!

  • @MosesKibuukaMuwanga
    @MosesKibuukaMuwanga ปีที่แล้ว

    Hi love the bottles where can I buy them . 🙏

  • @santhoshzany1451
    @santhoshzany1451 ปีที่แล้ว +1

    Spectacular ❤
    I don't get this fruits in India

  • @huongtranthimai5357
    @huongtranthimai5357 ปีที่แล้ว

    If i add more sugar in bottle (max 10g/1L) the wine will have more foams?

  • @vinod8june
    @vinod8june ปีที่แล้ว

    1....wine yeast and beer yeast are different....?

  • @luxuryhomemark6287
    @luxuryhomemark6287 ปีที่แล้ว

    Good video we will try it 😁

  • @dustinismail7532
    @dustinismail7532 ปีที่แล้ว +1

    THE BEST AND ONLY ANDREA 🥰🥰🥰

  • @dharmavlogs24
    @dharmavlogs24 ปีที่แล้ว +1

    Spectacular sir ❤

  • @wayandarmada9584
    @wayandarmada9584 ปีที่แล้ว

    Where can we find yeast for wine.....?

  • @fabbricaitalianaautomobili5859
    @fabbricaitalianaautomobili5859 ปีที่แล้ว

    Grinadilla, I love Geinadills , one of my top selling cold drinks 🥤,
    Will def make it we have a grinadilla bush on the farm!
    BTW we have an ifused version of Grinadilla pulp called Zoersoef, it’s amazing
    😂
    Thanks and ciao ciao

  • @n9ne
    @n9ne ปีที่แล้ว +1

    i made cherry wine last year but i didn't remove the pits and i used a steamer to extract the juices and now i am scared that my wine has cyanide but google says that heat destroys cyanide so..
    i did drink half a bottle and some beers and i was extremely drunk to a point i couldn't remember what happened the night before which has never happened in the past. does anyone know? there is a german liquor that requires the distillation of cherries with pits so i am guessing this wine is perfectly fine to drink?
    i am always scared to drink my own wine because of methanol poisoning even though cherries carry very little methanol.

    • @Spectacular-cuoredicioccolato
      @Spectacular-cuoredicioccolato  ปีที่แล้ว

      Please drink with moderation

    • @eddavanleemputten9232
      @eddavanleemputten9232 ปีที่แล้ว +1

      Perhaps I can reassure you.
      Methanol: Where I live, people are not used to making their own wines, meads or ciders and as a result, the methanol fear pops up a lot. I have several contacts at my local university who actually specialise in yeast fermentation for the creation of alcoholic beverages, both distilled and non-distilled. All non-distilled alcoholic beverages, whether commercially produced or not, contain traces of methanol when fruit is used. However, the levels will never reach dangerous levels because you are not distilling. In Europe, the maximum methanol content per litre allowed is 300 milligrams per litre. That is a level that is VERY HARD to reach. The intoxication you felt most probably comes from the alcohol percentage. Your must probably contained a lot of fermentable sugars, making it quite strong. Remember: yeast cells are little creatures that cannot read. Even if the alcohol tolerance of your yeast as stated on the packet might be 12% or 14%, depending on sugar content and fermentation conditions, might have gone up as high as 18-20%. Commercial wine has a typical alcohol percentage of 10-12%, some times as high as 14%. If you’re happily drinking 18% home made wine you’re going to get sloshed a lot faster than on 10% wine because it’s almost double the alcohol content. You think you’ve had only two glasses and your body is processing the ethanol for almost 4 glasses. Back sweetening and ageing might both have contributed to masking the alcohol to your tastebuds… but not to your body.
      Another point about methanol: most ‘country style’ fruit wines are made with not just fruit or juice, the recipes also stipulate the use of additional fermentable sugars (table sugar, honey, agave syrup, etc) to supplement the lack of sufficient fermentable sugars in the must in order to reach an alcohol content of around 12% (or higher). Those additional sugars will not contribute to the production of methanol, they are too pure. The methanol production will be lower than commercial (grape) wine. Typically, red wine yields a methanol content of around 100 milligrams per litre, white wine between 200 and 250 milligrams of methanol per litre. Because of how ‘country style’ wines (or meads, or ciders) are made, they will naturally contain less methanol than those commercial wines.
      If you want to stack the odds in favour of less methanol, make sure you keep the yeast colony happy and healthy by also making use of yeast nutrient (DAP, Fermaid O, yeast hulls, take your pick). There are plenty of videos of home brewers using them and usually, any yeast nutrient you buy comes with instructions. There are also Discords and internet forums where nutrient schedules are explained. You can also ‘front load’ some nutrient: simply add some before you add the yeast. You can make your own nutrient by boiling some baker’s yeast for a few minutes and adding that to your must, it helps too.
      Cyanide: the cyanide or cyanogenic glucosides contained in many fruits, seeds etc are indeed destroyed by heat. Don’t worry. They evaporate at slightly over room temperature. Fermentation also aids in destroying them. Even if you’re using elderberries, which are notorious for containing a lot of cyanogenic glucosides that digestion would convert to cyanide, heating them makes them safe to use. Even if there are under-ripe berries in there. So the cherry stones, as they were heated, pose no threat where cyanide is concerned.
      Did you know a lot of the foods we enjoy actually contain cyanogenic compounds? Chickpeas, for example. But we all enjoy eating hummus, which is paste made from… boiled chickpeas. Again: they’re safe because they were heated.
      Another thing you might want to he aware of: if you accidentally over-dosed the stabilisers and the campden tablets, and if you’re sensitive to the chemicals they contain, it might have contributed to your blackout/hangover situation. It won’t kill you at that slight over-dosage, but it can contribute to knocking you down a peg or two.
      A little set of tips my contacts gave me:
      Thoroughly sanitise
      Don’t over-use things like campden tablets etc to ‘sanitise’ your fruit, your must, and to stop fermentation. They’re safe AS LONG AS YOU STICK TO PACKAGE INSTRUCTIONS.
      When fermenting ‘on the pulp’ (whole/chopped/blitzed fruit), use a brewing bag, put the fruit in there, and remove after 3-7 days after pitching the yeast, when fermentation is still very active. You’ll pretty much have extracted all the fruit’s flavour and colour, you’re reducing the danger of mould, it’s still too early to worry about oxidisation, and you’re reducing the extraction time on seeds. Seeds typically contain the most tannin, cyanogenic compounds etc. Some tannin is nice. Too much and your wine will feel like bitter sandpaper in your mouth. If there isn’t enough tannin in your wine for it to be balanced, you can always add powdered wine tannin, drop a cube of toasted oak in your secondary fermentation, or hang a teabag (black tea) in your fermenter for a couple of days. Bit get rid of those seeds, skins etc on time. They’ve given away their goodness and might overstay their welcome.
      Use a hydrometer, keep an eye on the alcohol percentage (ABV) and write it on the bottle to avoid underestimating the alcohol content.
      I’m not saying that not sticking to this advice produces something that’s dangerous. At all. But I am saying that their tips help in stacking the odds in your favour of making something you can enjoy with your memory intact the next day.
      My contacts are responsible for the quality testing and conformity to European food safety law for commercial alcoholic beverages. If they say it’s safe, I’m not worried. If they advise me a certain way to do things, I do it (most of the time).
      I hope this reassures you. Keep your yeast happy, heat anything you’re afraid might contain cyanide or cyanogenic compounds, and enjoy your home made wines with moderation. That means no more than one or two glasses on an empty stomach. Take your time to enjoy your product, drink it slowly. It might be stronger than you think.
      Happy brewing!

    • @Spectacular-cuoredicioccolato
      @Spectacular-cuoredicioccolato  ปีที่แล้ว +1

      Special thanks buddy for this spectacular explanation 🤗 grazie mille 🤩

  • @hayleykenyon7477
    @hayleykenyon7477 ปีที่แล้ว

    We're is your plastic fermenter from

  • @dewitubeX1
    @dewitubeX1 ปีที่แล้ว +1

    I know this wine is special.

    • @Spectacular-cuoredicioccolato
      @Spectacular-cuoredicioccolato  ปีที่แล้ว +1

      It’s spectacular 🥳👍🏼🍾

    • @dewitubeX1
      @dewitubeX1 ปีที่แล้ว

      @@Spectacular-cuoredicioccolato i grew up eating and drinking juice of passion fruit as a young boy. Is an unforgettable flavor. Thanks for uploading and 🍻.

    • @Spectacular-cuoredicioccolato
      @Spectacular-cuoredicioccolato  ปีที่แล้ว +1

      Keep us updated if you make it

    • @dewitubeX1
      @dewitubeX1 ปีที่แล้ว +1

      @@Spectacular-cuoredicioccolato sounds 👌 thanks.

  • @harshavardhanan5269
    @harshavardhanan5269 ปีที่แล้ว

    If we put more sugar, then what will happen?

  • @carlsaoud6532
    @carlsaoud6532 ปีที่แล้ว

    How manny lites wil it make for 1kg of passion fruit

  • @jenslyn42
    @jenslyn42 ปีที่แล้ว +2

    Great idea, sounds delicious!
    A shame most of the colour disappeared though, that would have been very pretty

  • @stevetaylor1904
    @stevetaylor1904 ปีที่แล้ว

    My wife loved the mango wine. It wasn’t fizzy though and tasted a little beery. Still good. Nice and dry. We freeze distilled half of it too. We have about 100 kilos of passion fruit ready to be picked and not enough bottles😂

  • @rakshithambaiah8562
    @rakshithambaiah8562 3 หลายเดือนก่อน

    Did you burp the bottles after bottling the wine?

  • @yardleyj9391
    @yardleyj9391 ปีที่แล้ว

    The arm moulinet is epic !

  • @yellowboot6629
    @yellowboot6629 ปีที่แล้ว +1

    Cuore,...Ti Amo❣️👍 ...🤣🤣🤣

  • @siciliandonkey8191
    @siciliandonkey8191 ปีที่แล้ว

    The hand moves is really Italian

  • @RalphOConnor-xp9my
    @RalphOConnor-xp9my 6 หลายเดือนก่อน

    My fermentation stopped in ten days, is it ok bottle

  • @rayfulmer5146
    @rayfulmer5146 ปีที่แล้ว

    Hey Andrea,
    Quick question on the homemade wines...
    So I have now made about 5 batches of homemade wine. It seems like I have a decision to make every time. If I really want to get the suspended yeast particles out of the bottles, I have to age it for 3-4 months and rack it from one container to another each month (3-4 rackings before bottling). This makes it to where there are basically no suspended yeast particles in the finished proudct, and it's very very smooth after another month in the bottles.
    However, I'm not having any success making that wine sparkling.
    Is there any way you know of to get those yeast particles out of the finished one while still being able to make it sparkling with the added sugar? Or do you just bottle after 20 days and deal with the particles?

  • @supanutjetkrongsuk3932
    @supanutjetkrongsuk3932 ปีที่แล้ว

    Good idea.

  • @DavidSilva-mf6rj
    @DavidSilva-mf6rj ปีที่แล้ว +1

    how many weeks ?

  • @stefankugelchen
    @stefankugelchen 6 หลายเดือนก่อน

    Have you tried to make snake fruit wine whie you are in Indonesia?

  • @mon6745
    @mon6745 ปีที่แล้ว

    Ok - wow!😊

  • @TheLaurasantana
    @TheLaurasantana ปีที่แล้ว

    What happened with the bubbles?

  • @selectamo988
    @selectamo988 11 หลายเดือนก่อน

    Hallo have you ever tried with kiwi without yeast? Just using the skin because it contains it naturally, if not maybe could be an original video.. ciao

  • @NatashaKay-p3h
    @NatashaKay-p3h 3 หลายเดือนก่อน

    What happened to the seeds?

  • @thaily6326
    @thaily6326 ปีที่แล้ว +1

    your fuckin handroll was awesome.

  • @dorodense
    @dorodense ปีที่แล้ว

    The wine does look spectacular, but if I had a kilo of passion fruit I would gobble it all up without waiting for it to ferment in a fermenter😂
    And I notice you are quite sun burnt.... enjoying the beach or out hunting octopus?

  • @swamijeevanpromod1657
    @swamijeevanpromod1657 ปีที่แล้ว

    Wow 👏👏👏👏👏👌👌👌👌🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉

  • @rameshr7864
    @rameshr7864 ปีที่แล้ว

    🎉

  • @ellederberryblue8377
    @ellederberryblue8377 ปีที่แล้ว

    My wine is NEVER that clear NEVER that abv 😢

  • @mastafedalaje1745
    @mastafedalaje1745 ปีที่แล้ว

    👋👏👍😍

  • @alebello1987
    @alebello1987 2 หลายเดือนก่อน

    I dont understand why everything is cooked, the beauty of homemade is to have less industrial as possible.....cooking kills vitamins and lighten minerals!!!!

  • @bitsmart...
    @bitsmart... ปีที่แล้ว

    don't use aluminium pot for cookin acidic food, because aluminium reacts with acid!!!

  • @dimabrinza
    @dimabrinza ปีที่แล้ว

    personally for me the term "wine" relates purely to product from grapes!

  • @Moon95006
    @Moon95006 ปีที่แล้ว

    Ciao ma l' Italiano non lo parli più 😅😁?

    • @Spectacular-cuoredicioccolato
      @Spectacular-cuoredicioccolato  ปีที่แล้ว

      Si sul canale in italiano 😉 questo è il canale in inglese se possiamo definire inglese quello che parlo io 😂

  • @DrPenguin-ci3sc
    @DrPenguin-ci3sc ปีที่แล้ว

    Where do you store the wine?