Anyone ever get sick from thier wine?

[Elmer]

Thanks for info.

I have never tested my wine for PH level?

 

[Wiccan_Lager]

Actuallly, people are more likely to have reactions to the tannins in the wine (stuffiness, head cold feeling). Allergy meds should clear that up.

 

[Xandra]

Actuallly, people are more likely to have reactions to the tannins in the wine (stuffiness, head cold feeling). Allergy meds should clear that up.

This I can attest to. Probably part of my motivation for making wines from anything and everything other than grapes. But I can't believe that sulfites and other preservatives are anything that are good for a person, so I really am doing my best to learn and make tasty and enjoyable wines that contain a minimum of such. For sanitizing, OK... I can do that. But to just add all these different chemicals, to me, takes the wine-making art into a direction that while I appreciate it, it's not so much what I want to do. And yes, I love tasting whatever wines might find themselves in my grocery cart... not that big of a snob, LOL!! I just don't want to make those wines myself. But - I LOVE reading and learning about the things other people are doing because it's just plain good ol' fun and learning, and neither of those can be bad things

 

[JohnT]

This I can attest to. Probably part of my motivation for making wines from anything and everything other than grapes. But I can't believe that sulfites and other preservatives are anything that are good for a person, so I really am doing my best to learn and make tasty and enjoyable wines that contain a minimum of such. For sanitizing, OK... I can do that. But to just add all these different chemicals, to me, takes the wine-making art into a direction that while I appreciate it, it's not so much what I want to do. And yes, I love tasting whatever wines might find themselves in my grocery cart... not that big of a snob, LOL!! I just don't want to make those wines myself. But - I LOVE reading and learning about the things other people are doing because it's just plain good ol' fun and learning, and neither of those can be bad things

Xandra,

I hear you and think that this is a nobel stance to take. The only thing I would say is that, by taking this stance, you put your wine at risk of spoilage and oxidation.

A surprising number of winemakers (myself included) start off with this same firm belief, and many times this only lasts to the point where the wine goes south.

I do use chemicals (like k-meta and tartaric acid), but only enough to ensure the best possible results. I use other chemicals (like ascorbic acid and copper sulfate) as the situation mandates. I have come to realize that I hate the chemicals far less than rotten wine.

johnT.