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The deadliest Australian red wine in history :)
Well, now I can explain the hangover...
http://www.mirandawines.com.au/produ...selbrand=6&a=1 (Check the stated alcohol content!) - Anthony (brought to you by typos-r-us inc.) |
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The deadliest Australian red wine in history :)
How could wine ferment to that large a percentage of alcohol? Is there a
type of yeast that is immune to high concentrations of alcohol? Is it about time to throw away the distilling equipment and not even worry about making brandy? "Anthony Horan" > wrote in message ... > Well, now I can explain the hangover... > > http://www.mirandawines.com.au/produ...selbrand=6&a=1 > > (Check the stated alcohol content!) > |
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The deadliest Australian red wine in history :)
Anthony Horan > wrote in
: > Well, now I can explain the hangover... > > http://www.mirandawines.com.au/produ...selbrand=6&a=1 > > (Check the stated alcohol content!) > > > - Anthony (brought to you by typos-r-us inc.) > and there is still residual sugar! would anyone believe a typo for 14%? |
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The deadliest Australian red wine in history :)
Anthony Horan wrote:
> Well, now I can explain the hangover... > > http://www.mirandawines.com.au/produ...selbrand=6&a=1 > > (Check the stated alcohol content!) Yikes, even if it's only 14% (and not 41%) ABV, 3.4g/l sugar seems like a lot to me. Dana |
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The deadliest Australian red wine in history :)
On Thu, 10 Jun 2004 19:51:01 GMT, Dana Myers > wrote:
>Anthony Horan wrote: >> Well, now I can explain the hangover... >> >> http://www.mirandawines.com.au/produ...selbrand=6&a=1 >> >> (Check the stated alcohol content!) > >Yikes, even if it's only 14% (and not 41%) ABV, >3.4g/l sugar seems like a lot to me. Anything under 4g/l is the legal definition of a dry wine. Mike Mike Tommasi, Six Fours, France email link http://www.tommasi.org/mymail |
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The deadliest Australian red wine in history :)
On Thu, 10 Jun 2004 19:51:01 GMT, Dana Myers > wrote:
>Anthony Horan wrote: >> Well, now I can explain the hangover... >> >> http://www.mirandawines.com.au/produ...selbrand=6&a=1 >> >> (Check the stated alcohol content!) > >Yikes, even if it's only 14% (and not 41%) ABV, >3.4g/l sugar seems like a lot to me. Coke has 114 g/l... that's about 7 teaspoons per 8 oz cup... Now that is sweet. Mike Mike Tommasi, Six Fours, France email link http://www.tommasi.org/mymail |
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The deadliest Australian red wine in history :)
Mike Tommasi wrote:
> On Thu, 10 Jun 2004 19:51:01 GMT, Dana Myers > wrote: >>Anthony Horan wrote: >>>http://www.mirandawines.com.au/produ...selbrand=6&a=1 >>> >>>(Check the stated alcohol content!) >> >>Yikes, even if it's only 14% (and not 41%) ABV, >>3.4g/l sugar seems like a lot to me. > Coke has 114 g/l... that's about 7 teaspoons per 8 oz cup... > > Now that is sweet. Now *that's* a bit of perspective ;-) Dana |
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The deadliest Australian red wine in history :)
Well as far as I know it's impossible to get that large a percentage
without distilling. Anyway... it IS a typo... check the pdf info sheet on the same site... it quotes 14% Bas Pumbaa schreef: > How could wine ferment to that large a percentage of alcohol? Is there a > type of yeast that is immune to high concentrations of alcohol? > Is it about time to throw away the distilling equipment and not even worry > about making brandy? > > "Anthony Horan" > wrote in message > ... > >>Well, now I can explain the hangover... >> >>http://www.mirandawines.com.au/produ...selbrand=6&a=1 >> >>(Check the stated alcohol content!) >> > > > |
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The deadliest Australian red wine in history :)
Dana Myers > wrote:
> 3.4g/l sugar seems like a lot to me. Nope. Here are the legal limits in Austria (compatible with EU standards) for still table wines: 0 - 4 extra dry (designation only usable in Austria) 0 - 4 dry 4 - 9 dry (with acidity requirements) 4 - 12 half dry, semi dry 12 - 45 lieblich (semi sweet) over 45 sweet 3.4 g/l is in no ways sweet - you might have mistaken it for 3.4 percent, which is quite sweet indeed. M. |
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The deadliest Australian red wine in history :)
"Pumbaa" > wrote in message >...
> How could wine ferment to that large a percentage of alcohol? It can't. > Is there a type of yeast that is immune to high concentrations of alcohol? Not that high. > Is it about time to throw away the distilling equipment and not even worry > about making brandy? > No. It was a typo. Other areas of the site show it as 14% ABV. Andy |
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The deadliest Australian red wine in history :)
On Fri, 11 Jun 2004 10:06:53 +0200, Bas van Beek wrote:
> Anyway... it IS a typo... check the pdf info sheet > on the same site... it quotes 14% Oh, I was well aware of that (the bottle's label also of course states 14%) - just thought it was amusing, and something that might scare the pants off the uninitiated site visitor  - Anthony |
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The deadliest Australian red wine in history :)
Michael Pronay wrote:
> Dana Myers > wrote: > > >>3.4g/l sugar seems like a lot to me. [...] > 3.4 g/l is in no ways sweet - you might have mistaken it for 3.4 > percent, which is quite sweet indeed. I didn't say it was sweet. I just said it seems like a lot of residual sugar in a dry red wine. It makes me think the winemaker intentionally boosted the sugar level (perhaps by the addition of grape must concentrate) to "pretty up" the wine. Like eye shadow. Dana |
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