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
Archive powered by MHonArc 2.6.24.