Winemaking: Get In The Habit Of Doing Things Right
by: New York Micro Brew
Natural or Modern Wine?
I get email all the time asking for instructions on how to make wine "the way they used to" or "the natural way, without chemicals." I always answer these the same way.
The history of winemaking has largely been one of following techniques that minimized spoilage. A lot of bad batches were made because no one knew how to prevent seemingly spurious spoilage and, to a lesser extent, control oxidation. About 250 years ago, it was discovered that certain sulfurous salts could be used to kill most of the troublesome bacteria and