http://notecook.com/drinks/unbelievably-easy-to-make-homemade-sparkling-red-wines-no-yeast-needed/ Mon, 13 Feb 2012 19:26:42 -0500 http://wordpress.org/?v=2.8.4 hourly 1 http://notecook.com/drinks/unbelievably-easy-to-make-homemade-sparkling-red-wines-no-yeast-needed/comment-page-1/#comment-114541 Pectolaser Sun, 20 Nov 2011 10:29:16 +0000 http://notecook.com/drinks/unbelievably-easy-to-make-home-made-sparkling-red-wines/#comment-114541 Please use yeast if you're going to try this. The pathogens present in air can make you very ill if you give them somewhere to breed and grow. Breathing them and eating them is harmless because they dont get a foothold in your body. However, eating a contaminated foodstuff can give a foothold to something much worse than what you ate, even if that isnt harmful itself. Yeast: Sacharomyces or sugar fungus grows so rapidly it usually kills all other species present. It produces alcohol, up to 20% per volume thats poisonous to the yeast at that level, and at a lower level to other bacteria as well. It can live anaerobically (without air - oxygen) and produces carbon dioxide that also kills most other bacteria. Pathogens that can survive include Clostridiums and Cryptosporins, as well as our old friend Staphylococcus. One good Clostridium is sometimes found in wines, making Lactose (milk-sugar) from Malic Acid after the yeast is done, but the others will either hurt you or just make vinegar from your hard work. Be safe, just a teaspoon of ordinary baking yeast can make an 8-10% wine that has no pathogens, where a wild yeast might only go to 5% and risk it being nasty. Please use yeast if you’re going to try this. The pathogens present in air can make you very ill if you give them somewhere to breed and grow. Breathing them and eating them is harmless because they dont get a foothold in your body.
However, eating a contaminated foodstuff can give a foothold to something much worse than what you ate, even if that isnt harmful itself.
Yeast: Sacharomyces or sugar fungus grows so rapidly it usually kills all other species present. It produces alcohol, up to 20% per volume thats poisonous to the yeast at that level, and at a lower level to other bacteria as well. It can live anaerobically (without air – oxygen) and produces carbon dioxide that also kills most other bacteria.
Pathogens that can survive include Clostridiums and Cryptosporins, as well as our old friend Staphylococcus.
One good Clostridium is sometimes found in wines, making Lactose (milk-sugar) from Malic Acid after the yeast is done, but the others will either hurt you or just make vinegar from your hard work.
Be safe, just a teaspoon of ordinary baking yeast can make an 8-10% wine that has no pathogens, where a wild yeast might only go to 5% and risk it being nasty.

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