hist-brewing: Federal on Wine

Kirsty Pollock kirsty.pollock at mpuk.com
Mon Dec 6 00:27:20 PST 1999


It certianly looks like rules for adjuncts in commercial brewing to me.

-----Original Message-----
From: owner-hist-brewing at rt.com [mailto:owner-hist-brewing at rt.com]On Behalf
Of Richard
Sent: 06 December 1999 05:16
To: Chad McGarrah; hist-brewing at pbm.com
Subject: Re: hist-brewing: Federal on Wine 


Are we sure this is not a law for commercial brewers.  It doesn't make sense
that these laws would apply to homebrewing.  One should be able to make
their wines to taste.  Isn't that the idea of brewing your own?
 
Richard

----- Original Message ----- 
From: Chad  <mailto:cormac at intrepid.net> McGarrah 
To: hist-brewing at pbm.com <mailto:hist-brewing at pbm.com>  
Sent: Sunday, December 05, 1999 13:49 Richard
Subject: Re: hist-brewing: Federal on Wine 


I have copied 2 sections that may be of help.

The first section (in 3 parts (a,b,c)) is the only reference to different
fruits (including apples under "(c) Fruit wine.") I have found so far.
(there may be more)

The second section may help our mead makers if there is any concern. It
doesn't refer to mead but refers to "Honey wine" without reference to
grapes, grape wine, or juice. It does mention Hops.

In Service,

Cormac

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my source:           http://www.atf.treas.gov/core/regulations/27cfr24.html
<http://www.atf.treas.gov/core/regulations/27cfr24.html> 

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*****

(a) General. Acids of the kinds occurring in grapes or other fruit
(including berries) may be added within the limitations of Sec. 24.246 to
juice or wine in order to correct natural deficiencies; however, no acid may
be added to juice or wine which is ameliorated to correct natural
deficiencies except that in the production of grape wine, tartaric acid may
be used to reduce the pH of the juice or wine. If tartaric acid is used to
correct the pH of grape juice or wine, the fixed acid level of the juice
shall be measured prior to the addition of any tartaric acid to determine
the maximum quantity of ameliorating material allowed. In addition, when
using tartaric acid to reduce the pH of ameliorated grape juice or wine, the
pH cannot be reduced below 3.0. 

(b) Grape wine. Tartaric acid or malic acid, or a combination of tartaric
acid and malic acid, may be added prior to or during fermentation, to grapes
or juice from grapes. In addition, after fermentation is completed, citric
acid, fumaric acid, malic acid, lactic acid or tartaric acid, or a
combination of two or more of these acids, may be added to correct natural
deficiencies. However, the use of these acids, either prior to, during or
after fermentation, may not increase the fixed acid level of the finished
wine (calculated as tartaric acid) above 9.0 grams per liter. In cases where
the wine contains 8.0 or more grams of total solids per 100 milliliters of
wine, acids may be added to the extent that the finished wine does not
contain more than 11.0 grams per liter of fixed acid (calculated as tartaric
acid). 

(c) Fruit wine. Only citric acid may be added to citrus fruit, juice or
wine, only malic acid may be added to apples, apple juice or wine, and only
citric acid or malic acid may be added to other fruit (including berries) or
to juice or wine derived from other fruit (including berries) to correct
natural deficiencies to 9.0 grams per liter of finished wine; however, if
the wine contains 8.0 or more grams of total solids per 100 milliliters of
wine, acids may be added to correct natural deficiencies to the extent that
the finished wine does not contain more than 11.0 grams per liter of fixed
acid (calculated as malic acid for apples and citric acid for other fruit
(including berries). (d) Other use of acid. A winemaker desiring to use an
acid other than the acids allowed in paragraphs (a) and (b) of this section
to correct natural deficiencies shall follow the procedure prescribed in
Sec. 24.250. A winemaker desiring to use acid to stabilize standard wine
shall follow the requirements prescribed by Sec. 24.244. (Sec. 201, Pub. L.
85-[[Page 554]]859, 72 Stat. 1383, as amended (26 U.S.C. 5382))[T.D.
ATF-299, 55 FR 24989, June 19, 1990, as amended by T.D. ATF-312, 56 FR
31078, July 9, 1991; T.D. ATF-350, 58 FR 52230, Oct. 7, 1993]

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Sec. 24.203 Honey wine. 

In the production of wine from honey, a quantity of water may be added to
facilitate fermentation provided the density of the mixture of honey and
water is not reduced below 22 degrees Brix. Hops may be added in quantities
not to exceed one pound for each 1,000 pounds of honey. Pure dry sugar or
honey may be added for sweetening. After complete fermentation or complete
fermentation and sweetening, the wine may not have an alcohol content of
more than 14 percent by volume nor may the total solids content exceed 35
degrees Brix. (Sec. 201, Pub. L. 85-859, 72 Stat. 1386, as amended, 1387, as
amended (26 U.S.C. 5387))


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