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nafex - Re: [NAFEX] wine to vinegar

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  • From: "Lon J. Rombough" <lonrom@hevanet.com>
  • To: <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] wine to vinegar
  • Date: Sat, 28 Sep 2002 19:30:17 -0700

Title: Re: [NAFEX] wine to vinegar
Might be so, though when I went to Davis, no reputable winemaker would do it, at least with dry wines.  The purists all stayed with grape products only (grape syrup, grape brandy) to make their wines.  The times may have changed, I suppose.
-Lon Rombough

From: Bob and Winnie <natvwine@cut.net>
Organization: Native Wines
Reply-To: nafex@lists.ibiblio.org
Date: Sat, 28 Sep 2002 19:24:03 -0600
To: nafex list post <nafex@lists.ibiblio.org>
Subject: [NAFEX] wine to vinegar


Also Lon, the addition of refined white granulated sugar to grape wines
is common and widespread in California and elsewhere (even in Europe)
This is allowed under BATF regs with certain restrictions and is
resorted to by most wineries because even though it is very possible to
ripen the fruit sufficiently, the balance of acid to sugar is very
seldom obtained naturally and most winemakers find it much easier to
pick when the acid is perfect and then adjust the fermentables after the
fact.

bob Z4 Utah




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