Guest guest Posted July 14, 2006 Report Share Posted July 14, 2006 Depends on what you consider acceptable. You can buy raw organic vegan wine without sulfites which many raw foodists would find acceptable. Others view alcohol of any sort as a toxin and would not find it acceptable. -Mike --- ayanivh2004 <ayanivh2004 wrote: > Are there any acceptable wines that can be incorporated in a raw food > > diet? > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2006 Report Share Posted November 3, 2006 More vegan wines: http://www.ourdailyred.com http://www.yellowtailwineusa.com -Erin www.zenpawn.com/vegblog , " Kim " <bearhouse5 wrote: [...snip...] > ------------------------------ > Popular vegan-friendly wines include: > Frey Vinyards (California) - Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel, > Gewurtztraminer, Sauvignon Blanc, Natural Red, Natural White, Pinot Noir, Syrah, Petit > Syrah and White Zinfandel > Buenas Ondas (Chile) - Chardonnay, Malbec, Syrah, Syrah Rose, Malbec- Syrah blend > Knobloch Estates (Germany) - Dornfelder Mild (sweet red), Baccus (sweet riesling) > Villa Teresa (Italy) - Prosecco Veneto - a light sparkling wine > > Visit my website at: > http://360./twonaught7 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2008 Report Share Posted April 21, 2008 I've never made it but am very curious about homemade wine. I juice a lot and thought I would check into the basics online. Although I haven't done an in-depth search, what I have seen so far calls for mega amounts of sugar, even for sweet fruits. I don't use refined sugar or even raw sugar; I sweeten with either Stevia or my own reduced fruit juices. I'd like to try my hand at it but wanted to get some feedback from anyone here who has attempted it with success or makes homemade wine on a regular basis. I'd prefer not to have to buy expensive equipment and be so precise as to check specific gravity and such of the fermenting product. Any and all suggestions and recipes would be appreciated. Thanks! Kim Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2008 Report Share Posted April 21, 2008 On 4/20/08, Kim <timkim wrote: > > Although I haven't done an in-depth search, what I have > seen so far calls for mega amounts of sugar, even for sweet fruits. My impression is that you have to have mega amounts of sugar for it to work. Something about the fermentation process. > I'd prefer not to have to buy expensive equipment and be so > precise as to check specific gravity and such of the fermenting > product. Any and all suggestions and recipes would be appreciated. I've never made wine or mead but a friend of the family (back home, amongst the hillbillies) used to make apple wine all the time and he just had giant crocks that he'd fill up with apple slices and raisins, yeast, and a ginormous amount of sugar and let sit for many weeks (I forget exactly how many. I seem to remember him telling me that he doesn't count weeks but just looks at it to see if it's ready.) I asked him once how he made the wine and he showed me the crocks and told me pretty much what I just wrote. I asked how much of this and that and he said he doesn't measure, he just dumps it all in there and if the mixture isn't making enough little bubbles in a week he dumps in more sugar until it does start bubbling. All the recipes I've seen for wine look a LOT more complex than what my family friend did. His stuff was pretty tasty, though. Sparrow Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2008 Report Share Posted December 12, 2008 Thanks for sharing the label design. They are gorgeous! I will use them to get inspired for our own labels. I made fig wine and mixed fruit wine (nectarines, peaches, figs and cherries). I am not so sure about the fig wine, but the mixed fruit is tasty enough to give to people as gifts for the holidays. I will need labels for those and cellar the fig wine bottles. They might be better after cellaring for a year. Roseta , Jerri Schlenker <jerrischlenker wrote: > > I wasn¹t sure if wine was vegetarian, but just looked it up. Ours would be, > or rather my husband¹s would be, as I¹m not partaking. When I went > vegetarian I also swore off alcoholic drinks and sodas, except for something > like an occasional root beer from the health food store. They appear to > made from all natural ingredients. > > Today I tried my hand at making wine labels, as my husband wants to give his > family some for Christmas. The label making will come in handy for canning > next year as well. > > We did pick our own wild blackberries and plums, both grown on our farm, for > the wine. The apples, also organic, came from my uncle¹s property. The > peaches we bought. Luckily I was able to get a bunch of organic peaches for > freezing. > > I put the wine labels I made on my blog. > > I think a lot of you read my cookie story, thanks. I could write a lot of > funny kitchen stories. Sometimes I feel like ³Lucy.² > > > Jerri > http://justjera.wordpress.com/ > > > > > Quote Link to comment Share on other sites More sharing options...
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