Instructions

1. Start by crushing the Nebbiolo grapes in a large fermentation container, ensuring that the skins are broken to release the juice.
2. In a separate container, dissolve the sugar in 5 gallons of filtered water. Pour this sugar-water solution over the crushed grapes.
3. Add the wine tannin, yeast nutrient, pectic enzyme, and potassium metabisulfite to the mixture to enhance flavor and prevent spoilage.
4. Sprinkle the wine yeast evenly over the surface of the mixture and stir gently but thoroughly to combine all ingredients.
5. Cover the fermentation container with a clean cloth or airlock and let it sit at room temperature for 24 hours to allow the yeast to activate.
6. For the next 5 days, stir the mixture once each day to promote fermentation and aeration.
7. After 5 days, strain the mixture to separate the liquid from the grape solids using a fine mesh strainer or cheesecloth.
8. Transfer the strained liquid to a sanitized carboy for secondary fermentation. Seal it with an airlock to protect against contamination.
9. Allow the wine to ferment in a cool, dark place for about a year. During this time, the flavors will develop and mature.
10. Once fermentation is complete, carefully siphon the wine into clean bottles, avoiding sediment at the bottom. Seal with corks and store in a cool, dark place.