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Calling all homemade wine-makers, above all the the members of the green-living community that are hostile to the use of chemical substances in any food or liquid that they are partial to eating or drinking.
So the subject is; Do you know that there are several organic replacements for several of the "essential" chemical compounds that are used by most experts of homemade wine?
Now I have been making home-produced wine for more than fifteen years now, and it is entirely possible to create wine with no ANY chemicals at all.
First off all you need yeast. I never have any trouble with dried wine yeast for my part, but there is utterly no grounds why you cannot use just everyday baking yeast as an ingredient. In fact I have even prepared wine by pulling apart a little fresh bread then leaving it in a warm place with some water and sugar in it. Accordingly nothing is impossible!
Yeast nutrient is a especially popular additive, but if you intend to be chemical-free, in that case merely do not put some in. It merely means that your wine could take a little longer to brew, but it is really worth it to be able to state that have prepared a completely organic and natural wine.
Citric acid is also especially prevalent to augment the flavour of your wine, however of course the obvious substitute is a couple of teaspoons of the juice from an average lemon. Put aside a little next time you drink a gin and tonic!
Tannin is an additional one that is used frequently. This can help to make your home-produced wine mature into a tasty and full-bodied product when used properly, but the fact is that a plain cold cup of tea will work just as well. Just remember not to put in any milk or sugar when you are preparing it!
The last chemical that is replaceable is pectolase, which is usable for making certain that your wine is not hazy. It is used in fruit wines where there is too much pectin present in your mixture. I have been told that a perfect stand-in for this is a couple of ripened bananas, but since I have never tried it for myself I can't fully guarantee the effectiveness of this one.
Personally I craft most of wine from the pre-pressed fruit juices, consequently have never actually required to go pectin-destroying in any kind of large amount, however I guess if you sought to turn out a genuine organic wine, say from fresh strawberries, then you want to get rid of some haze-making pectin.
So that handles just about all the standard chemicals that are used in most home wine-making recipes.
Of course the final thing normally used is some kind of fining. I have always avoided this as I am vegetarian, and the use of isinglass, gelatin or bovine collagen just does not appeal to my sensibilities!
And the most effective way to avoid it is to just leave your wine more time to settle whilst it matures.
By the time your homemade wine has completely cleared it will most likely be a good deal more drinkable as well, so by not using finings you are giving yourself a natural time-lapse between preparing and drinking your homemade wine.
Enjoy!
My name is Pat McLachlan, and I have a Liverpool FC Blogs and News website and another for Sexy WAGs!
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