Having a Chemistry background, I strongly believe in organically grown food. Our bodies are finely tuned biological machines, which are being stressed on a daily basis.
We breathe the polluted air and are constantly exposed to numerous toxic chemicals.
If we have the choice, which we do, then we should not compound the problem by ingestion.
To make organic wine start with organically grown fruit. All of the techniques in wine making will work for this section with a slight modification.
The amount of fruit to be used will depend on the type of fruit available.
Fresh fruit use 2-3 pounds, dried fruit 1-2 pounds etc.
When adding water make sure to use filtered or distilled water.
Sugar should be organically grown and for acid use, organic lemon or lime.
To obtain tannin (tannic acid) use the stems from grapes. Chop five to ten stems and cover it with water in a small pot.
Bring it to a boil and simmer at low heat for ½ hour.
Add water if necessary. Once cooled, strain and save the water extract, which is loaded with tannic acid.
Add one tablespoon of this mixture to each gallon of must whenever you need tannin.
To sterilize the organic must do not use the sulphates. Once sugar, water, and fruit are added, bring its mixture to a boil.
Simmer at low heat for ten minutes, which is sufficient time for sterilization.
To provide food for the yeast, add 1 pound of raisins from organic white grapes for each gallon of must.
It contains enough nutrients for healthy yeast reproduction and it will not off set the delicate fruit flavour.
Organic yeast might not be available to purchase. This is not a problem.
Purchase good quality wine yeast. By making a yeast starter and several generations later, it will become organic.
To make yeast starter take 3 portions of one litre (quart) of sterilized must and pour it in 2 litres (quarts) canning jars.
Loosely cover the jars and set aside.
To the first jars add the yeast and wait 24 hours.
There should be a significant amount of foaming as the yeast reproduces.
Take one-quarter cup of this mixture and pour it to the second jar, discarding the contents of the first.
Wait 24 hours and do the same to the third jar.
24 hours later, you have the organic yeast starter.
Pour this mixture to the must and follow the procedure for primary and secondary fermentation.
Bon Voyage
