seth8530
The Atomic Wine Maker
Yes, I've seen yeasts that were rated to go to 18% actually go to 20%. Didn't know the 3% rule, but that does jive with my experience..
3% was just something I figured would be on the safe side.
Yes, I've seen yeasts that were rated to go to 18% actually go to 20%. Didn't know the 3% rule, but that does jive with my experience..
I thought I was gonna get away without commenting on this thread, but NOOOOO!
Read this....
http://www.pesticideinfo.org/DS.jsp?sk=29143
Be sure to look at the CALIFORNIA stats at bottom.
And you are worried about chemicals? Then don't make or consume wine, period, is my advice. (Commercial wineries were actually filtering wines through ASBESTOS until the mid-80s.)
Oh yeah, let's not forget my other fav, the MSDS for the chemical we are creating!
http://www.sciencelab.com/msds.php?msdsId=9923956
The words "absolutely necessary" will vary depending on what you are making and how it is turning out. You'll see as you go along what you'll need to do and what you don't.
My point is that alcohol's MSDS far outweighs those of the commonly used substances to preserve wine. So I guess to be "safe," as you originally posted, you need to remove the alcohol from your wine. It's the most damaging component.
In my view, it pays to be aware but there comes a point where people start to live their lives in fear. I know many living like that - they fear electromagnetic waves, they fear radiation, they fear nearly all foods, etc., etc. I am not going to that place. Instead, I try to be an informed realist. If I am drinking at any level beyond zero, I am introducing a harmful substance into my body. That's a fact.
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