Hi all, new member here. I've just gotten into homebrewing. I've got 5 gallons of Irish style stout fermemting on my kitchen table right now actually.
I'd like to make for my next batch, either hard cider or some country wine. I'm not sure if you're aware but sulphites can cause asthmatic reactions in some people and because I have a fair number of those reactions I'd like to make sulphite-free wine. Personally I'd like to not add any chemicals to my wine once it's fermented. I know this is possible, because there are plenty of old timers around who remember making wine as kids and I'm sure they didn't add anything. Maybe I'm a bit of a chemical phobe, but I like the natural approach.
Does anyone have any advice on how to go about this? I know I could get bottle grenades if it's still fermenting in the bottole, so what FG would be safe to bottle at? Any pointers?
I'd like to make for my next batch, either hard cider or some country wine. I'm not sure if you're aware but sulphites can cause asthmatic reactions in some people and because I have a fair number of those reactions I'd like to make sulphite-free wine. Personally I'd like to not add any chemicals to my wine once it's fermented. I know this is possible, because there are plenty of old timers around who remember making wine as kids and I'm sure they didn't add anything. Maybe I'm a bit of a chemical phobe, but I like the natural approach.
Does anyone have any advice on how to go about this? I know I could get bottle grenades if it's still fermenting in the bottole, so what FG would be safe to bottle at? Any pointers?