Serious Eats - seriouseats.com

Personally, I prefer the idea of organic wine. Of course, I am by no means a tree hugging, granola munching hippy, but I do like to know what is in my food. As for the governments definition of organic, well that has always been a little more than suspect... as long as 70 Percent of the juice is organic, the reset can come from a field watered with the waste from a nuclear reactor... but hey it is organic.

I've recently dleved into the whole winemaking thing and have been keeping mine sulphite free. It is definately a challenge to keep the wine from fermenting once it is bottled. I've found pastuerization helps abit but the wine does need to be aged for awhile and run through a filter. I have had more than a few bottles explode on me in the process. Definately a fun learning experience.

http://fermentedfruits.blogspot.com/2007/09/welcome.html