Single Status Update
Phew, I was at a big Indian-style wedding today. To much formality for my tastes, and all the people around made me sort of nervous. But it was still quite the sight to see!
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PROPERLY FERMENTED, wine is far less bitter than sweet or tart, depending on the nature of the grape, or other fruit.
A properly fermented red wine is very sweet, for instance. Strawberry wine is even sweeter (improper fermentation of strawberries leads to high levels of toxicity worse than arsenic but far less lethal-leads to a very harsh hangover after the effects wear off lol).
I went to Red Lobster a little while back; I got a glass of red wine and it was not that great, but I've had far worse. It wasn't fermented well, nor for very long. It tasted cheap but not so much toxic.
Like, properly fermented wine is a very long process, though how long depends on a number of factors including climate, elevation (very high elevations take a LOT LONGER BY A GREAT DEAL), the quality of the fruit, the method of pressing, the steps taken to begin the process, and so many more.
Back home, for example, the wooden barrels used to ferment wine grapes in, are washed and scraped regularly because otherwise, the toxins from previous fermentations will seep into the next batch. They always have a set of barrels ready for the next batches, and when the barrels have reached their limits, the wood is burned (and damn it smells fantastic).
Scraped? They scrape out two or three layers of wood out of the inside of each barrel as needed. A typical barrel of theirs lasts up to sixty-four fermentations. The grapes sit in the barrels fermenting for a whole season.