North American Fruit Explorers mailing list at ibiblio

[hector black <hblack@twlakes.net>]

Yes, and they are supposed to write on the label that it contains sulfites
because some people are sensitive to it.  .  I think the purpose is to stop
the fermentation at a particular stage, and perhaps also keep the wine from
spoiling, although usually the alcohol content takes care of that.

    Part of the fun of home made wine is that we don't stop the fermentation
at any particular point so the results will vary quite a bit from year to
year.
    Hector B.

----- Original Message -----
From: tanis cuff <tanistanis@hotmail.com>
To: <nafex@lists.ibiblio.org>
Sent: Friday, September 27, 2002 10:15 PM
Subject: Re: [NAFEX] Wine to Vinegar


> Doesn't most commercial wines contain a sterilizer/preservative called
> "meta-bisulfate" ?  Some people more sensative to it ?
>
> tc
>
>
> >From: Thomas Olenio <tolenio@sentex.net>
> >Reply-To: nafex@lists.ibiblio.org
> >To: <nafex@lists.ibiblio.org>
> >Subject: Re: [NAFEX] Wine to Vinegar
> >Date: Fri, 27 Sep 2002 19:05:53 -0400 (EDT)
> >
> >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
> >
> >--
> >Southwest Ontario
> >Canada Hardiness Zone 6a
> >(similar to US zone 5)
> >
> >On Fri, 27 Sep 2002, Gordon Nofs wrote:
> >
> > > mIEKAL
> > >   Alcohol in wine is tested with a vinometer, and in other with a
Proof
> > > meter. Both and much other testers and equipment are available. You
can
> >also
> > > tell by the saccrometer what you alcohol will end up at if it goes to
> >11% If
> > > over the yeast will usually be killed. that is how you get a sweet
wine.
> >Dry
> > > wines supposedly will not give you those nasty headaches the next day
if
> >you
> > > over do it. It is sweet wines that do. And I used to love Sweet, Sweet
> > > cherry wine.  I would have to check out my test equiptment and books
to
> >give
> > > more specific info.
> > > Gordon C. Nofs
> > > Flint, MI.
> > >
> > > ----Original Message Follows----
> > > From: mIEKAL aND <dtv@mwt.net>
> > > Reply-To: nafex@lists.ibiblio.org
> > > To: nafex@lists.ibiblio.org
> > > Subject: Re: [NAFEX] Wine to Vinegar
> > > Date: Fri, 27 Sep 2002 10:36:00 -0500
> > >
> > >
> > > This is a problem, I havent given up drinking but I dont really drink
a
> >lot
> > > of wine or
> > > alcohol....  with 15 gallons of elderberry wine sitting in my wine
> >cellar
> > > from last year & a lot
> > > more wines on the way, its becoming increasingly difficult justifying
> >making
> > > such a volume of
> > > wine.  But each year I make it, I learn more about winemaking & I love
> > > making use of the
> > > products of our gardens..
> > >
> > > how do you measure the alcohol content Gordon?  that shows you want a
> > > primitive state my skills
> > > are at.  oh well, it still tastes good to me.   mIEKAL
> > >
> > >
> > >
> > > Gordon Nofs wrote:
> > >
> > >  > Oh yes I quit drinking and smoking over 40 years
> > >  > ago. Finally gave all my wine and barreled alcohol that was over 25
> >years
> > >  > aged to a brother in law. about 10 years ago. There were at least
22
> > >  > gallons. some of the alcohol checked out at 160. Now to find
someone
> >"in
> > > the
> > >  > family" that would like all the test equiptment, jugs 5 gal,
cappers,
> > >  > corkers etc to.
> > >
> > > --
> > > mIEKAL aND
> > > dtv@mwt.net
> > >
> > > Dreamtime Village http://www.dreamtimevillage.org
> > >
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