I can't drink wine due to the headaches they give me, any wine, not just red. This is why I originally got into mead making. Although I choose not to but I can add sulfites to mead without issue. No idea what it is in the wine that causes the issue, but it doesn't seem to be sulfites, and I *KNOW* it isn't the alcohol LOL
I read it could be a type of tannin that's added to cheaper wines, but even that's up for debate. I will get an INSTANT migraine if I drink a really low cost wine. I have to aim for like... above $15 a bottle, and even then be cautious. I read at some point about the additives put in wine and it's pretty intense.
A lot of it could be psychosematic, too. Red wine = headaches is a pretty common idea in our culture. So someone drinks red wine and gets a headache for a totally unrelated reason (just coincidence type of thing) and this reinforces the whole idea. So then the person gets headaches whenever they drink red wine because that's what they associate with it.
@@FaewoodMead - That is a pretty common issue and is probably due to additives, yes. Not necessarily the sulphites but probably other ones. Wine consists of many compounds. Cheap wine is often made using cheap, fast fermentation methods and experienced home brewers all know speed is usually NOT the road to a quality product. The yeast is stressed, the flavours re off and loads of tricks need to be used to mask off flavours. Why do we call them off flavours? Because our bodies naturally tell us not to ingest them. At least, that’s my take on it! There is a link between sulphites and issues with gut health though and taking it one step further there are many links between gut health and our general health. My daughter and me are sensitive to sulphites which is quite a step removed from actual allergy. As we don’t relish spending most of our time on the porcelain throne doubled up in cramps we avoid sulphites in all foods and drinks we ingest. No luridly orange dried apricots for us! But that’s an entirely different issue from the headaches-from-sulphites story… we might have a headache after ingesting sulphite laden foods or drinks but that headache is most likely caused by dehydration and lack of sleep caused by the epic ‘runs’ and therefore a secondary symptom only! That same headache is easily taken care of by replenishing our fluids and catching some restorative shut-eye. When adding dried apricots to a brew I tend to go for the sulphite-free ones not for the sake of our heads… but to make sure the yeast inside the brew stays happy. If there is no sulphite free option for either brewing or food, the easy solution is to make sure there’s plenty of stuff ‘diluting’ the amount of sulphites in the apricots, nuts or other things we eat and drink. An easy example would be a mead that needs dried fruit or juice added to it: first of all, adding one handful of dried fruit treated with sulphites will significantly dilute those sulphites when adding them in secondary, making the quantity ingested through one or two glasses of that mead really small… we just make sure not to eat or drink anything else containing them that day and to supplement our ‘good’ bacteria count in our guts with things like live yoghurt, kimchi or sauerkraut. Easy peasy.
I tend to be a worry wart when it comes to diseases and this video helped put aside my fears and now im going to start getting supplies to make my first mead batch
My favorite series of all time - even more so than Warhammer! And there's sooo many that it could take one a loong loong time to get thru them all! 😊 I love the icon next to your name in comments, btw!
I had a bottle of hooch I made a week ago and I put it in a Gatorade bottle and didn’t forgot to burp it and as soon as I opened it it fizzed up like pop I just wanna know if it’s safe because it didn’t get air
I think i might be a bit allergick to Sulfite. Non-organic red wine gives me headache sometimes and also non-organic apricose. Both contain Sulfite as a preserver. Organic versions does not bother me. Its not the alcohol, I can drink my Mead without a problem.
Thank you very much for this explanation. I really liked this video, very cute and funny. I have a question. I like to make grain wine: all kinds of grapes, apples, mango... I don't distill fermented drinks. I just want to get wine after fermentation. Thus, the drink after fermentation is suitable for consumption without danger to health. Doesn't it contain toxic methanol? Answer please. Thanks.
I wanna know if you can get it from infusing gin in a 8oz mason jar? I infused roughly 4-5oz of gin in an 8oz jar with blood oranges for a month and am wondering if i should be concerned.
@@ErickandDerrick I spent a month infusing some gin inside an 8oz mason jar. It had blood oranges and gin. I just was wondering if I should have been concerned over botulism but I’m pretty sure it was fine. pH of a blood orange is about 3.8 ish
"don't blast me in the comments on this, I really don't know". maybe you should have looked up methanol, how it is made and used. then you would not have needed this disclaimer.
I can't drink wine due to the headaches they give me, any wine, not just red. This is why I originally got into mead making. Although I choose not to but I can add sulfites to mead without issue. No idea what it is in the wine that causes the issue, but it doesn't seem to be sulfites, and I *KNOW* it isn't the alcohol LOL
There u go!
I read it could be a type of tannin that's added to cheaper wines, but even that's up for debate. I will get an INSTANT migraine if I drink a really low cost wine. I have to aim for like... above $15 a bottle, and even then be cautious. I read at some point about the additives put in wine and it's pretty intense.
A lot of it could be psychosematic, too. Red wine = headaches is a pretty common idea in our culture. So someone drinks red wine and gets a headache for a totally unrelated reason (just coincidence type of thing) and this reinforces the whole idea.
So then the person gets headaches whenever they drink red wine because that's what they associate with it.
@@FaewoodMead - That is a pretty common issue and is probably due to additives, yes. Not necessarily the sulphites but probably other ones. Wine consists of many compounds. Cheap wine is often made using cheap, fast fermentation methods and experienced home brewers all know speed is usually NOT the road to a quality product. The yeast is stressed, the flavours re off and loads of tricks need to be used to mask off flavours. Why do we call them off flavours? Because our bodies naturally tell us not to ingest them. At least, that’s my take on it!
There is a link between sulphites and issues with gut health though and taking it one step further there are many links between gut health and our general health. My daughter and me are sensitive to sulphites which is quite a step removed from actual allergy. As we don’t relish spending most of our time on the porcelain throne doubled up in cramps we avoid sulphites in all foods and drinks we ingest. No luridly orange dried apricots for us! But that’s an entirely different issue from the headaches-from-sulphites story… we might have a headache after ingesting sulphite laden foods or drinks but that headache is most likely caused by dehydration and lack of sleep caused by the epic ‘runs’ and therefore a secondary symptom only! That same headache is easily taken care of by replenishing our fluids and catching some restorative shut-eye.
When adding dried apricots to a brew I tend to go for the sulphite-free ones not for the sake of our heads… but to make sure the yeast inside the brew stays happy. If there is no sulphite free option for either brewing or food, the easy solution is to make sure there’s plenty of stuff ‘diluting’ the amount of sulphites in the apricots, nuts or other things we eat and drink. An easy example would be a mead that needs dried fruit or juice added to it: first of all, adding one handful of dried fruit treated with sulphites will significantly dilute those sulphites when adding them in secondary, making the quantity ingested through one or two glasses of that mead really small… we just make sure not to eat or drink anything else containing them that day and to supplement our ‘good’ bacteria count in our guts with things like live yoghurt, kimchi or sauerkraut. Easy peasy.
@@ErickandDerrick I think 'Confirmation Bias' is the phrase you are looking for.
I tend to be a worry wart when it comes to diseases and this video helped put aside my fears and now im going to start getting supplies to make my first mead batch
Botulism is definitely real
He mentions about mead, but what about wine from Concord grape juice?
I'm still recovering from botulism and it's no joke.
I'm so sorry to hear that! Where did you contract botulism?
The Wheel of Time IS amazing! I'm only on book 4 so far. :-p Great information in this video!
My favorite series of all time - even more so than Warhammer! And there's sooo many that it could take one a loong loong time to get thru them all! 😊
I love the icon next to your name in comments, btw!
@@ErickandDerrick Yay thank you! :-D
I had a bottle of hooch I made a week ago and I put it in a Gatorade bottle and didn’t forgot to burp it and as soon as I opened it it fizzed up like pop I just wanna know if it’s safe because it didn’t get air
I think i might be a bit allergick to Sulfite. Non-organic red wine gives me headache sometimes and also non-organic apricose. Both contain Sulfite as a preserver. Organic versions does not bother me. Its not the alcohol, I can drink my Mead without a problem.
Thank you very much for this explanation. I really liked this video, very cute and funny. I have a question. I like to make grain wine: all kinds of grapes, apples, mango... I don't distill fermented drinks. I just want to get wine after fermentation. Thus, the drink after fermentation is suitable for consumption without danger to health. Doesn't it contain toxic methanol? Answer please. Thanks.
It will be perfectly fine! I promise! So long as you don't get an infection.
I wanna know if you can get it from infusing gin in a 8oz mason jar? I infused roughly 4-5oz of gin in an 8oz jar with blood oranges for a month and am wondering if i should be concerned.
? You lost me lol.
@@ErickandDerrick I spent a month infusing some gin inside an 8oz mason jar. It had blood oranges and gin. I just was wondering if I should have been concerned over botulism but I’m pretty sure it was fine. pH of a blood orange is about 3.8 ish
@@marioballinas6346 botulism grows in pH below 4.5 you should be fine, I'm drinking my second homemade brew right now. Wish me luck bud!
Imgine making beer out of tree bark.
I wonder if that will work??
"don't blast me in the comments on this, I really don't know". maybe you should have looked up methanol, how it is made and used. then you would not have needed this disclaimer.
Much outdated and also some plain wrong misinformation here.