I'm not trying to be mean, but I see some problems in your methods. Like Waldo said, if they work for you, great. I'd be a little leery about some things, though. At least be aware of some potential danger.
Quote:
|
Originally Posted by lapslideman
I've neverhad a problem using Antibacterial soap or bleech.I don't use corks either. I also like to clean my glass bottles in the dishwasher on the high temp rinse cycle.
|
Bleach is actually okay if you rise out majorly and use K-meta or Na-meta afterwards. Glass bottles in the dishwasher sounds like a great idea, but don't forget about the little food particles that could be swished up into the bottle and steamed into place using the steam cycle. I'd be worried that a tomato seed or something gets pickled in wine - or worse yet - causes an infection.
Quote:
|
Originally Posted by lapslideman
I think there are a lot of things people are doing to make things harder onthemselves than they need to do. Sanitation is crucial, but often what people tell me I need...is just not true based upon my experience.
|
Probably true. I would rather err on the side of caution though when I have spent over 50 bucks on supplies and about 50 hours babying, stirring, creating labels and whatnot. I'd be devestated and terribly mad at myself if an infection got into my wine because of
me. Because that is one thing I know
for sure that I can control in my wines.
Quote:
|
Originally Posted by lapslideman
I live hours away from any type of brew store and I either stock up on things I need when I go to a city or buy stuff via the internet. Ihave run outof the supplies that the guys at homebrew store told me I had to use what ever they were selling or I would screw up my brews...guess what...I learned that a 50 pound bagof grain, growing my own hops, and getting whatever kind of juice I want will go a long long way. I don't even use campden tablets. I've only had one infection to date....about eight years ago in two beerbottles...they fizzed up crazy and I knew something was wrong. The rest of the bottles were fine so I think it had something to do with the sanitation of the bottles..not the batch of beer I made.
|
I would rather say that your homebrew people at the store weren't very good homebrewers, if they believed that you HAD to use those supplies, otherwise your beer would be bad?I don't get it and I don't know where you're located, but that doesn't sound really like good businessmanship tome. But maybe I'm reading it wrong. That's happened before.......
But it's like yeast -- yeah, you can probably make wine without using yeast, but
why would you want to? If there is something that can be reproduced, why not? Not using Campden tablets may be good for you, but I would feel quite uneasy about not using any sort of sanitizing agent. Beer and wine are different. I'm not that familiar with beer brewing, but I do know that it's a lot more crucial and unforgiving than wine-vinting.
Quote:
|
Originally Posted by lapslideman
I'm sure many of my brews don't have the appealof a"fine wine" but I'm completely satisfied whith what Imake. When I offer my home brews (including beers, wines, meads, and ciders) tomy friends I get rave reviews and genuine appreciation. I've also learned that keeping recipies simple usually produces a better product, especailly with beers....guess that's why they made that law in Germany so many years ago.
|
If your wines taste good to you and your friends, then that is all that counts.
BTW, though, that "Reinheitsgebot" in Germany ain't being implemented as it was set up a million years ago. They use sulfites and campden and all those other goodies. Reinheit means cleanliness. The
ingredients have to be clean. Reinheit means purity. The beer's
recipe must be made following a tried and tested beer recipe. Reinheit, in today's German society, does not mean "without chemicals".... The bottles are sanitized in a normal way (as most would in wine-making) and some (natural - k-meta, others) additives are given to the beer that was brewed.
I know these things because 1.) I lived in Germany for 9 years. 2.) While I lived there, I drank a lot of beer. 3.) I was friends with someone who took me on a beer-making tour. 4.) In the course of my studies there, we had to go to a brewery to see "occupational hygeine" in practice.
Now in the United States, where there are actually hand sanitizers now at the county fairs, you cannot tell me that Budweiser or Coors (who claim they're using the German "Reinheitsgebot" as their Mantra) are not using any forms of sanitization things either. They'd be sent to the FDA, health department, and all other departments that could shut them down.
I am totally not trying to be bitchy in any way, but I also want to warn people that yes, you can make wine/beer and whatever without all the ingredients - even yeast can be left out. But what you get there is something that is made out of chance. The egyptians made wine "without" yeast.... But probably more than half of their wine was lost due to "stuck fermentation." Sanitation is probably overrated, but if you put in all that work, why would you want to risk it?
Just my
opinions, and not meant to be mean in anyway at all. I welcome comments and critique!
Martina
Linear Mode
