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Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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Question on toxicity
As a first time winemaker I am concerned about the safety of what I am
making. What are the chances I have created a wine that is toxic in some way (other than alcohol content :+>)? Is there any way to detect any serious problem with the wine in advance? |
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Question on toxicity
On Jan 6, 7:45*pm, Paul > wrote:
> As a first time winemaker I am concerned about the safety of what I am > making. What are the chances I have created a wine that is toxic in some > way (other than alcohol content :+>)? Is there any way to detect any > serious problem with the wine in advance? The chances that your wine will be toxic, if you're following the instructions from a book on home winemaking or a kit, and you're not trying to distill it, or make wine from raw almonds or peach leaves, and you're not fermenting it in containers that used to contain paint thinner or ed-knows-what, is virtually nil. If it smells like wine should, it's fine. If it smells like gasoline, or bleach, you might worry. |
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Question on toxicity
Madalch wrote:
> On Jan 6, 7:45Â*pm, Paul > wrote: >> As a first time winemaker I am concerned about the safety of what I am >> making. What are the chances I have created a wine that is toxic in some >> way (other than alcohol content :+>)? Is there any way to detect any >> serious problem with the wine in advance? > > The chances that your wine will be toxic, if you're following the > instructions from a book on home winemaking or a kit, and you're not > trying to distill it, or make wine from raw almonds Are almonds in a ferment a problem? Could be, I just have not heard about it before. Please share some more information on that. > or peach leaves, > and you're not fermenting it in containers that used to contain paint > thinner or ed-knows-what, is virtually nil. > > If it smells like wine should, it's fine. If it smells like gasoline, > or bleach, you might worry. |
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Question on toxicity
On Jan 7, 6:08*am, "Paul E. Lehmann" > wrote:
> Are almonds in a ferment a problem? *Could be, I just have not heard about > it before. Please share some more information on that. It was my impression that raw almonds are toxic; the roasted ones that are commercially available are fine. I've never heard of anyone trying to ferment them, but I wouldn't foresee a problem. Wikipedia assures me that it's the wild almonds which are toxic, rather than the domesticated ones. |
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Question on toxicity
Paul wrote:
> As a first time winemaker I am concerned about the safety of what I am > making. What are the chances I have created a wine that is toxic in > some way (other than alcohol content :+>)? Is there any way to detect > any serious problem with the wine in advance? Like Madalch says. So long as you follow instructions, use decent ingredients and clean your equipment properly then all will be well. If you make country wines as I do then make sure you know what you are picking. I made some really horrible wine a few years ago, from what I'm sure was an elderberry plant but obviously it was either a non edible kind or my plant identification was off that day. Fortunately it tasted so vile that you couldn't drink enough to do yourself harm. -- Malc R1100RS old and tatty You laugh at me because I am different I laugh at you because you are all the same |
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Question on toxicity
In article >, Madalch > wrote:
>On Jan 7, 6:08=A0am, "Paul E. Lehmann" > wrote: > >> Are almonds in a ferment a problem? =A0Could be, I just have not heard ab= >out >> it before. Please share some more information on that. > >It was my impression that raw almonds are toxic; the roasted ones that >are commercially available are fine. I've never heard of anyone >trying to ferment them, but I wouldn't foresee a problem. > >Wikipedia assures me that it's the wild almonds which are toxic, >rather than the domesticated ones. I know from personal experience that raw almonds from the grocery store are absolutely *not* toxic; if they were, I would have been dead years ago. |
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Question on toxicity
"Paul" > wrote in message ... > As a first time winemaker I am concerned about the safety of what I am > making. What are the chances I have created a wine that is toxic in some > way (other than alcohol content :+>)? Is there any way to detect any > serious problem with the wine in advance? > I'd give a few bottles to someone I really don't like too much. Visit them a few days later. If they're OK, it's probably OK. |
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Question on toxicity
Bob Becker wrote:
> > "Paul" > wrote in message > ... >> As a first time winemaker I am concerned about the safety of what I am >> making. What are the chances I have created a wine that is toxic in some >> way (other than alcohol content :+>)? Is there any way to detect any >> serious problem with the wine in advance? >> > > I'd give a few bottles to someone I really don't like too much. > Visit them a few days later. If they're OK, it's probably OK. > > yes, this is what I do with my wild recipes... neighbors are still alive. snicker. |
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Question on toxicity
On Jan 7, 10:12*am, Madalch > wrote:
> Wikipedia assures me that it's the wild almonds which are toxic, > rather than the domesticated ones. Aha! It was the cashew that I was thinking of: "Although a nut in the culinary sense, in the botanical sense the fruit of the cashew is a seed. The seed is surrounded by a double shell containing a dermatogenic phenolic resin, urushiol, a potent skin irritant toxin also found in the related poison ivy." |
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