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From: jcp@osiris.UUCP (Jody Patilla)
Newsgroups: net.wines
Subject: Re: Brewing Beer
Message-ID: <662@osiris.UUCP>
Date: Fri, 31-Jan-86 09:13:10 EST
Article-I.D.: osiris.662
Posted: Fri Jan 31 09:13:10 1986
Date-Received: Sat, 1-Feb-86 18:15:06 EST
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Organization: Johns Hopkins Hospital
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> Agreed! This microb's contamination thing IS very important. My experience
> has been w/bottling wine, and with all the aging and such it's a serious
> issue. The standard solution w/wine is to add a tiny amount of sodium 
> bisulfate. Human taste threshold is ~ 200 ppm; most wineries and
> successful home winemakers use 100-150. Sodium metabisulfide can also be
> used in pretty much the same way. These are available at most wine/beermaking
> supply houses.
>   All this chemical abuse may sound unappealing, but the wine world has been
> doing it for along time with good results. If you're aging beer a long time,
> and/or your intended cleanliness is not fully successful, you might want to
> give this a try.
>   

A caveat here - some people get blinding headaches from wines treated
with too much (or even just some) sodium bisulfate. It is usually the
worst in cheap red jug wines.

-- 
jcpatilla

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