earthkitten
Junior
- Joined
- Sep 24, 2007
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Hello,
This is my first post on this forum, yay!
I've searched this forum for similar subject matter, but didn't find answers....so I apologize if I'm asking a question that's already been addressed....
I'll keep this as uncomplicated as possible:
I'm making wine for the first time and I'm sure most folks on this forum would shudder at my methods....hehehe.....but basically I have two questions.
One: My recipe calls for a non-metal container to be used on the stove to extract the juice from grapes, something such as an enamel-canner. I don't have a very good enamel-canner, it's quite old and rusty. I do, however, have two large stainless steel stockpots...can I use these, or will this do something adverse to my juice?
Second: I really don't want to use sodium metabisulphites, or whatever those chemicals are called. I may be naive, but is there something else I can sanitize with that is less.....scary? Part of my reason is just personal, but also I have a family member I'd like to share my wine with that is deathly allergic to the stuff. For some reason, even bleach (**blech!**) doesn't give me the willies like sulphites do. But maybe there's somethingless toxic? I'm even willing to give up a certain amount of my hooch to the capricious wine faeries in exchange for something less toxic (meaning: even if some of my wine turns to vinegar, as long as I get SOME wine out of it, I'll be a very happy camper....)
Opinions would be welcome on these two subjects.
Thanks,
Earthkitty
Edited by: earthkitten
This is my first post on this forum, yay!
I've searched this forum for similar subject matter, but didn't find answers....so I apologize if I'm asking a question that's already been addressed....
I'll keep this as uncomplicated as possible:
I'm making wine for the first time and I'm sure most folks on this forum would shudder at my methods....hehehe.....but basically I have two questions.
One: My recipe calls for a non-metal container to be used on the stove to extract the juice from grapes, something such as an enamel-canner. I don't have a very good enamel-canner, it's quite old and rusty. I do, however, have two large stainless steel stockpots...can I use these, or will this do something adverse to my juice?
Second: I really don't want to use sodium metabisulphites, or whatever those chemicals are called. I may be naive, but is there something else I can sanitize with that is less.....scary? Part of my reason is just personal, but also I have a family member I'd like to share my wine with that is deathly allergic to the stuff. For some reason, even bleach (**blech!**) doesn't give me the willies like sulphites do. But maybe there's somethingless toxic? I'm even willing to give up a certain amount of my hooch to the capricious wine faeries in exchange for something less toxic (meaning: even if some of my wine turns to vinegar, as long as I get SOME wine out of it, I'll be a very happy camper....)
Opinions would be welcome on these two subjects.
Thanks,
Earthkitty
Edited by: earthkitten