Question:
Mike, what you heard is technically true, but "higher levels" simply means higher than wines produced from non-root and non-grain bases. It does NOT mean "high levels." We’re still only talking trace amounts. I make at least one root wine every year and wheat wine from time to time. After appropriate aging (which is 2-3 years for both root- and grain-based wines), they taste wonderful. My eyesight is good and all indications are that I’m still living. Jack Keller, The Winemaking Home Page http://winemaking.jackkeller.net/index.asp
Response:
Hi everyone, excuse the big bold subject, i wanted your attention. I am considering making a wine from a root vegetable (i.e parsnip, beetroot, or something similar), I read somewhere that making wine from roots / grains produces higher levels of methyl hydrate (BAD ALCOHOL that kills and blinds ppl), than other wines. I know all wines have it to a degree however. Can someone please clarify this for me and tell me about your personal experiences making wine from roots? MikeB
If you like this post and would like to receive updates from this blog, please subscribe our feed.