Full bottles!

[PeterZ]

Perhaps they use the same yeast the E85 people do - 20% abv in about 48 hours.

 

[sangwitch]

I'll just mix up some vodka and welch's grape juice when I'm in that big of a hurry!


who are the E85 people?

 

[rgecaprock]

Joan,


Your wine and your labels look awsome!!!


Ramona

 

[PeterZ]

E85 is 85% ethanol used to fuel cars. Brazil has been doing it for years, using sugar cane for the sugar source. They have developed strains of yeast that will go to 20% abv in about 2 days. Then they distill it, mix in 5% gasoline to prevent people from drinking it (they learned that one the hard way), and sell it in service stations just like gasoline.

 

[Wade E]

<t></t><t></t><table border="0" cellpadding="10" cellspacing="0" height="395" width="100%">
<t><tr valign="top"><td colspan="3" height="31">Cantina
- ready in 5 days!</font></td>
</tr>
<tr align="center">
<td height="240" valign="top" width="42%">

<div align="left">Ready
to drink in just 5 days! Everything you need is already in the box -
just add water to make 21 litres of high quality Italian wine.</font></span>
<ul><li ="SmallText">Wine
ready to drink in only 5 days!</font><li ="SmallText">Makes
21 litres of home made wine!</font><li ="SmallText">Sugar
included - just add water!</font>[/list]

</td>
<td colspan="2" align="left" height="240" valign="top" width="58%">
T</font>he wine making kits in our Cantina 5-day
series are produced from Italian quality grape juices. Our supplies
of grapes come from the northern Italian regions of Emilia
and Tuscany. We prefer
northern Italian grapes to the more common southern ones from Spain
or south Italy. The reason is that the cooler climate tends to produce
higher quality grapes, with a more clean and complex wine as the result.
W</font></font>ith the help of a recently developed,
highly specialized yeast/nutrient mix we are here able to ferment a
wine in 4 days only (the 5th is used for clearing) and still retaining
most of the grape qualities. During the development of this winekit
we found that the using high quality grape concentrate becomes more
important the faster the fermentation. For a 4-day fermentation, only
a few European concentrates will work well.
I</font></font>t is possible to ferment even faster,
ultimately down to one day only but this will result in a massive loss
of quality and to make it taste anything like a wine, most of the wine
flavour will have to be added artificially afterwards. We have not entered
that path, we believe in a more natural way of producing wine.


I would really like to try one just to see, ya know!


</td></tr>
</t></table>

Edited by: wade