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<DIV><FONT size=2>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?</FONT></DIV>
<DIV> </DIV>
<DIV><FONT size=2>Richard</FONT></DIV>
<BLOCKQUOTE
style="BORDER-LEFT: #000000 2px solid; MARGIN-LEFT: 5px; MARGIN-RIGHT: 0px; PADDING-LEFT: 5px; PADDING-RIGHT: 0px">
<DIV style="FONT: 10pt arial">----- Original Message ----- </DIV>
<DIV
style="BACKGROUND: #e4e4e4; FONT: 10pt arial; font-color: black"><B>From:</B>
<A href="mailto:cormac@intrepid.net" title=cormac@intrepid.net>Chad
McGarrah</A> </DIV>
<DIV style="FONT: 10pt arial"><B>To:</B> <A href="mailto:hist-brewing@pbm.com"
title=hist-brewing@pbm.com>hist-brewing@pbm.com</A> </DIV>
<DIV style="FONT: 10pt arial"><B>Sent:</B> Sunday, December 05, 1999 13:49
Richard</DIV>
<DIV style="FONT: 10pt arial"><B>Subject:</B> Re: hist-brewing: Federal on
Wine </DIV>
<DIV><BR></DIV>
<DIV>
<P>I have copied 2 sections that may be of help.</P>
<P>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)</P>
<P>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.</P>
<P>In Service,</P>
<P>Cormac</P>
<P>*********************************************************************************</P>
<P>my source: <A
href="http://www.atf.treas.gov/core/regulations/27cfr24.html">http://www.atf.treas.gov/core/regulations/27cfr24.html</A></P>
<P>*********************************************************************************</P>
<P>(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. </P>
<P>(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). </P><B>
<P>(c) Fruit wine. </B>Only citric acid may be added to citrus fruit, juice or
wine, only malic acid may be added to <B>apples, apple juice or wine</B>, and
only citric acid or malic acid may be added to <B>other fruit (including
berries) or to juice or wine derived from other fruit (including berries)</B>
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]</P>
<P>**************************************************************************</P>
<P>Sec. 24.203 <STRONG>Honey wine</STRONG>. </P>
<P>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. <STRONG>Hops </STRONG>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))</P></DIV></BLOCKQUOTE></BODY></HTML>