Safe to drink?

[hounddawg]

yes the effect is wine making is more addictive then heron, lol
Dawg

So theoretically I'm ingesting methanol? Doesn't that have some sort of effect long term?


Is there any alternative to campden tablets? Let's just say I won't be able to buy them where I am.

 

[opus345]

Is there any alternative to campden tablets? Let's just say I won't be able to buy them where I am.

I think most of the thread respondents are assuming you have normal access to wine making supplies and equipment. Is it the country or institution that may be limiting your access?

 

[kirr45]

Country. Also, I was wondering if it's possible for wine to turn to vinegar even after fermentation? I was transfering my first batch to a different bottle so it wouldn't have the yeast in the bottom and noticed it still has that sour smell to it from fermentation. How can I distinguish between the fermentation smell and if its vinegar? I just tasted and it doesn't have a "vinegar" taste to it.

 

[opus345]

Country

Whew!

was wondering if it's possible for wine to turn to vinegar even after fermentation? I just tasted and it doesn't have a "vinegar" taste to it.

Are you sure its a vinegar smell?

Give Tim's article on wine aroma troubleshooting a read:

https://winemakermag.com/1454-troubleshooting-part-iii-aroma-wine-kits

The ECKraus article on sulfur aromas is also good:

http://blog.eckraus.com/sulfur-smell-in-fermenting-wine

 

[stickman]

I suspect the sour aroma he is referring to is CO2.

 

[kirr45]

Something funny though, I tasted it immediately after fermentation and it tasted pretty good. Although I already had some tequila before so I'm guessing that could have taken away from the sugary/sour/artifical sweetener taste I tasted a week later. It was pretty clear when I transferred it to another glass. I also think I put too much table sugar for the fermentation.