On 11/30/03 12:29 AM, in article ,
"Chia Pet" <Chia > wrote:

> I was just thinking of ways to make sulphite-free wines. A usual way is
> sterilization by boiling the must.
>
> But since alcohol is a preservative, wouldn't it be possible to infuse a
> going batch with additional juice. For example, if a 15% alcohol wine has
> 10% juice tossed in every time it reaches 15%, wouldn't this make a
> preserved wine without cooking and without sulphites?
>
> Has anyone tried this?
>
>

Perhaps I'm a bit confused by your post. How does adding juice preserve your
wine? I don't see any way that added juice or high alcohol will prevent
oxidation.

All you will do is add more sugar which will start to ferment again until
you reach the limit of the yeast. That may be as high as 18-19%.

Could you clarify more what it is you are trying to accomplish?

--
Greg Cook
http://homepage.mac.com/gregcook/Wine

(remove spamblocker from my email)