North American Fruit Explorers mailing list at ibiblio

["Gordon Nofs" <gc_nofs@hotmail.com>]

I used regular sugar in any pulp that did not bring my finished wine to at 
least 11% for near 15 years at least. Never had any of these problems. There 
had to be something else going on.

Gordon C. Nofs
Flint, MI.



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• From: Charles Paradise <machelp@attglobal.net>
• To: nafex@lists.ibiblio.org
• Subject: Re: [NAFEX] Wine to Vinegar
• Date: Sat, 28 Sep 2002 07:15:24 -0500

Based on what mIEKAL says about sugar [and I assume he means white table sugar] it could be the reason organic wine has less bad effects than conventional wine may be not only the lack of metabisulfites, but that they didn't use sugar to get the ferment going or to push the alcohol content higher.  When someone offers me conventional wine now, I generally turn it down - it just isn't worth the risk.  Mondavi brand wine from california is one of the offenders, truly allergic stuff to me.  Some brands are fine.  Since organic wines can't always be obtained, it would be great if there was a website where people counted reports of allergic symptoms from various brands.
Been planning to obtain 60 to 100 lbs of wine grapes to freeze for juice.  Busy freezing tomatoes this morning.  Swenson Red is heaviest bearing here this year, tasty but not supreme [but perhaps not fully ripe yet].
Charlie Paradise
Massachusetts/zone 5

mIEKAL aND wrote:

I have several friends who get very sick when drinking wine which uses sugar to get the ferment
going....  mIEKAL

Thomas Olenio wrote:

> Hi,
>
> I thought it was sulfites or something in red wine that gave you
> headaches.  It has to be something specific to something found in the
> skins of red grapes, as the difference between the two colored wines is
> how long they stay in contact with the pulp/skins before being pressed.
>
> Later,
> Tom--

mIEKAL aND
dtv@mwt.net

Dreamtime Village http://www.dreamtimevillage.org

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