Thanks you so much for shearing

Please share other fruits wine

Hello brother, can you believe that I am counting the minutes until our grapes will ripen in a month, I am very excited, I am watching you from Iran, I love you, Italian boy😍🍇❤️🙋‍♂️

Hi . I love your desire of making wine . I want to make my first wine ever i need answer pls . Can i don't use yeast ? does making wine blind you ? How to be sure that wine doesn't have methanol in it that makes people blind. Thanks.

WTH, you cheated your own stated goals. 13% is not even close to 30%!!

Long time no see yo!

Love this guy. Saved my MAYO!!

check warranty and parts availability ...... please !!!

Great video! Nick from York

Amazing! How are you bro?

Hi my friend 🎉

Instead of the powder I use a reduced capsicum sauce it is much nicer in flavour there is,a little work but it is worth it

Thank you. I'm going to try this

As per ayurveda should not mix milk with salt

21% Ya'll! Wow! I just bottled up following this recipe and mine is 21%! I tripled the measurements because I have a larger fermenter. I didn't transfer the liquid, I left all the fruit with the liquid fermenting for 2 solid weeks. TWO WEEKS is all it took to get to 21%. *What I enjoy doing is bottle it half pineapple wine and half carbonated water to dilute it to 10% PLUS making it bubbly and "crispy". **It's also good to note that drinking it "dry" at it's full 21% is also very very good. Next time, I will add the lime juice AFTER the boil and instead of putting the whole lime in the mix I'll just add *some* of the lime's zest. It's been about 2 more weeks and about half the liquid and the fruit are sitting in the same fermenter. I never took the fruit out. I was limited on the fancy glass bottles so I had a bunch of wine still sitting in the fermenter with the fruit. It's still good if not even better. I have not added more sugar to any of the bottles but I mix 50-50 wine and carbonated water for a nice 10%alc. I wonder if I DID add sugar to get the natural referment bubbles what would taste different. But I think 21% is too high for them to referment. I want to try the ginger beer one next I love ginger!

Good luck with that brand! They are terrible if you have any problems!

You taught us to give a one boil for making banana or pineapple wine . Why does boiling not require in mango wine making? Can I make banana or pineapple wine also without boiling ? 🙏

Thanks

I’ll just buy a new one, thanks

I would recommend to roughly chop the raisins to break the skins and allow them to rehydrate easier in the must, they are for adding body and grape tannins to the wine as well as nutrients for the yeast

Blessed Love ❤️‍🔥 Thank you God bless you

Fantastic, walnut oil is delicious but expensive. Now I have to research oil presses!

Very spectacular👍😊

Such a beautiful machine Fantastic produce &A spectacular Chef … thk u so much

Do you know how warm the oil gets? Thermal pressure will generate some heat, but I wonder to what degree

How about oxidation? How long will it last?

Of 1kg, you get 1/2liter that's a lot.spectacular

I love seeing the full videos

Just adding water did it for me.

Wow! This is very impressive. Not sure I am ready to spend about $200 on an oil press, but the idea of pressing your own oil from nuts and olives and the like is something to consider, especially, if you can extract 500 ml from 1 kg of walnuts. Fantastic. Thank you for this video -

Sà di noci??

Figata Andrea! Mai dire mai, ma questa è difficile che la farò.

Spectacular! Birdy

I always learn something new, thank you Chef.

That oil would be great in a salad, as part of a salad dressing. It looks great. Cheers! 👍🏻👍🏻✌️

Could that be used to press coconut meat for oil? That has a lot of cooking possibilities!

Looking forward to the walnut pasta ...

This method could be used to extract oil from any type of nut ie. brasilian nut, macadamia or hazel nut. Of course, the amount of oil obtained would vary depending on the oiliness of the grains used. Thank you and thumb up!👍

❤

Won't miss trying this out. Wonderful and such a good idea to just bake it to make it extraction ready. Spect-aa!!! And thank you!

😊😘😘😘❤❤❤❤❤📌

This is a very good proposition. With 1 kg of walnuts you got 500 ml of oil. Wow! Also the dry walnuts will be used in cake and bread. Yummy!!!

I have made enough flops to learn something.😀 I'm using a stick blender. The egg yolk and the oil must both be room temperature, maybe a little warmer. I tried again but now making sure temperatures were room like and the same for the oil and the egg with a new yolk and a little new oil, about 150ml. It became mayo without problem. Then I added the flop in slowly in the same mix until all was mayo. Remember the flop is a blend of egg and oil, thus plenty of lecithin (The emulsifying agent) in the blend, so it all emulsifies in the end. I also tried an egg yolk in the bottom of the flop blend and that also worked. Temperature seems to be very important. I also add some dry mustard for the taste. Mustard also contains lecithin as I understand thus add to the emulsification process. I also whisk in about 30 percent plain yoghurt (Probiotics) afterwards and leave it out at room temp. for about 6 hours. Then to the fridge. After 3 weeks the mix were still good.

Looks great! Will make tomorrow. Thanks so much!

Hello brother, why did you wax and seal the new wine (I say because of oxygen and cork) didn't you seal it early?

Wonderful, I'm in fiji and this wine recipe works just perfect for me.

But u r not use Yeast

In the first fermentation, why don't you close the lid and put airlock like you did for banana wine?

Looks like a great machine! I’m impressed!😊

When i transfer from first fermenter to secondary fermenter, should i have sediments in to secondary fermenter?