"Paul E. Lehmann" > wrote in message
...
> babyfazt09 wrote:
>
>>
>> Winemaking was once our science project in school. Our group made wine
>> by squeezing a couple of oranges and adding some yeast to it. Our
>> teacher made sure we had wash our hands before doing the experiment for
>> us not to transfer bacteria to our wine. Good thing our hardwork paid
>> off but we haven't yet tasted it.
>
> It is doubtful that anything on your hands would have hurt the wine in any
> way but it is OK to be cautious. During fermentation, I always push down
> the cap and stir the must with my hands and arms. Some winemakers are
> overly cautious about this sort of thing (the ones coming from a beer
> making hobby). It might be more of a problem in beer making but a LOT
> less
> so in wine making. Don't worry, he happy. No human pathogens can live in
> wine.
>
> Now, if your teacher did not have you add any sugar or raisons, you will
> not
> end up with a "Wine" because oranges do not contain enough natural sugar
> to
> ferment out to the average alcohol strength of a wine. It will be
> alcoholic and will give you a buzz - if you drink a lot of it but probably
> the max alcohol will be around 4 or 5 percent.
>
> Congratulations in your interest in wine making. This group is very
> helpful.
>
> Paul
>

So listen to Uncle Paul and sneak some sugar into it and get really
smashed... }:-)