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Old 04.03.2015, 22:27
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natural wine

Here's an interesting article about 'natural wine'

A surprising bit -
vibrant, earthy, noticeably alive (which, quite literally, is what they are: they contain living bacteria).

Any fermented food is made with living bacteria, but I assumed that it would be necessary to sterilize anything that goes into a sealed container like a bottle. (Live yogurt products do have bacteria but I think they must be porous to gas around the lid). Does anyone know how you can bottle a wine with live bacteria - doesn't it have by-products that eventually explode/implode the bottle? Migros raw sauerkraut has a safety valve in the plastic sachet just to avoid a sauerkraut disaster with bystanders covered by flying sauerkraut. Although if you are a sauerkraut fan, you can always pick the bits off your sleeve and eat them - personally I would not let a good bit of sauerkraut go to waste...
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Old 04.03.2015, 23:23
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Re: natural wine

A fellow fermenter:
Bacteria produce mainly lactic acid.
Yeast are responsible for alcohol.
This newspaper article gets this a bit mixed up.
Wines historically were made using the yeast living on the skins -"natural wines". Nowadays one adds cultured yeast as the natural fermentation is unreliable. You can buy special yeasts strains but my experience is that bread yeast is just as good.
Switzerland is great for non- grape "wines". Elderflowers make a great dry floral white, elderberries a strong red -dandelions an interesting brew.
Sauerkraut and yoghourts are made with bacterial cultures. No alcohol is produced.
Gingerbeer is made from a symbiotic mix of bacteria/yeast.
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Old 04.03.2015, 23:38
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Re: natural wine

Second reply directly to your question:
I am surprised that you get a pressure problem with Sauerkraut (this is not my field). Probably due to a proportion of yeast as the alcoholic fermentation produces carbon dioxide gas. If pressure is a problem use a loose lid or a gas bubbler.
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Old 22.11.2015, 00:50
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Re: natural wine


I just happened upon this post as I was googling natural wine (made my account to reply here). There is an interesting natural wine merchant in Zürich, www.vinatur.ch, all without added yeasts or sulphites. I have tried some of their wines, which I enjoyed, and they have some interesting wines on their list. They have a private tasting cellar in Küsnacht where you can schedule a tasting, still planning to do that.

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