North American Fruit Explorers mailing list at ibiblio

["Lon J. Rombough" <lonrom@hevanet.com>]

Title: Re: [NAFEX] Wine to Vinegar

Unless California has changed regulations, California winemakers don't add refined sugar of any kind to their wines.  If nothing else, it's unnecessary as the grapes ripen to sufficient sugar levels with no problem.  
-Lon Rombough
Grapes, writing, consulting, more, plus word on The Grape Grower at http://www.bunchgrapes.com

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

> 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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