I've always been hesitant to write from a personal perspective, preferring to remain objective and unbiased in my blog posts. However, today is an exception. I feel compelled to address a social media post I recently read on a winemaking page. It was written by someone who claimed that making wine without so called chemicals or expensive equipment is just as good. The post even implied that it was a scam. So today, I am writing to you as a wine enthusiast, because I couldn't help but feel a sense of reluctance and concern for those who would read such a social media post and be misled by it. The Label Peelers blog is dedicated to making better wine and beer. As a blogger, it is my responsibility to address perspectives that contradict or belittle the science behind our crafts and best practices.

When I first started as a winemaker, my goal was to create wines that surpassed the quality of wine I could afford to buy at the store. This required a lot of research, reading, and trial and error. Through my journey, I came to the conclusion that there are many different outcomes when fermenting fruit, but only a few result in good wine. To achieve good results, we need the tools and techniques available to us. In the end, the odds are not in our favor because a lot can go wrong, and often does.

The argument for letting nature take its course in winemaking does have historical reference, and it is full of warnings. Wine made in the medieval period was largely undrinkable by today's standards and far less qualitative than wine made during the Roman era. Both were notably inferior to the wine we enjoy today, and there is a good reason for that. It is through the advancements in winemaking techniques and the use of various tools that we have been able to improve the quality of wine since the Renaissance, when wine as we know it began to be made. We've come a long way!

While many of us continue to strive to get better at our craft and make wine because we love it, many of us also do it to save money. This is where the so-called "chemicals" and equipment come into play, providing us with a better return on investment and better odds for good outcomes. This is the primary point of contention that inspired this response. Winemaking is not just a matter of opinion; it is about verifiable results and value because materials to make wine cost money. If someone spends a thousand dollars on grapes, only to find out later that they are low in sugar and acidity, and they didn't measure either, refused to use sulfites as a preservative, and neglected proper sanitation, that wine will in all likelihood end up in the sink instead of a wine glass. It's a risk that can result in wasted time, effort, and money. It could also be a health risk. Wine that is low in acid and alcohol is a haven for bacteria that you would not want to ingest. If you want to take that risk, that is entirely your prerogative. However, don’t dismiss other winemakers who don't and want to hone their crafts with best practices. you can get sulfites, acid blend, a hydrometer and an acid test kit for under 20 bucks. So what would you rather do, spend $20, or not, and risk $1000?

Just to be forthcoming, I’ll even go as far as giving the individual to whom I am responding the benefit of the doubt. Maybe he or she had good intentions of helping people save money? I will even meet them halfway and say there is equipment and additives you can get by without but, there are others you can’t. It is the difference between being frugal and foolish and there are a lot of gray areas. For example, if you have back problems, you probably should not be lifting heavy carboys at which point a transfer pump might be worth your while. If you are a parent and have limited time because you are schlepping your kids to sporting events on the weekends, some of those so-called unnecessary tools and equipment might make the difference in you having the time to practice your craft, or not. So, when it comes to equipment, what is deemed necessary is a matter of personal circumstance. However, some things are not negotiable. We need to practice good sanitation and at the very least, use a hydrometer. Bacterial contamination from unsanitary equipment is a certainty. Juice with too much sugar will not ferment properly. In fact, I will go as far to say that the probability of lost batches from just rolling the dice is so high that trying to skimp on the essentials will end up costing you more, a lot more. 

So, since this is an opinion piece, here is my opinion. Not using the knowledge available to us is like trying to cut lumber with a pocketknife while ignoring the chainsaw in plain sight. The techniques and tools we have access to today have been developed over centuries. We can benefit from the trial and error of dedicated winemakers who have passed down their knowledge to us. Additional materials might seem like additional expenses, but they are minuscule compared to the potential loss of an entire batch of wine. Ultimately, if your goal is to produce superior wine, proper tools, additives and tested techniques can and will help you achieve that. 

While everyone is entitled to their own preferences and approaches, it is important not to belittle those who value the science and artistry of winemaking. Furthermore, it is important that we do our due diligence and verify what we read. People can say anything but what matters is whether or not it is true. If we take someone at their word on any given social media post, and it is bad information, it is not their fault if our wine gets ruined, it is ours. 

At the very least, you can at least be assured that whatever you read on the Label Peelers Blog has been reviewed and approved before it is published. In conclusion, let's continue to strive for better wine and respect the choices of others, but not at the expense of the quality we can achieve. If we can make better wine, why shouldn't we? Cheers! 

View All Blog Posts