Make Wine-the Old Fashioned Way
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Caren williams
Coming Soon.. By Caren williams
Published on Wednesday 31st 2008
The fact is that wine making has been going on for more than 8,000 years. But the question that I am asking here is how did they do it in ancient times?
Make Wine-the Old Fashioned Way
The fact is that wine making has been going on for more than 8,000 years. But the question that I am asking here is how did they do it in ancient times?
If we have a look at the ancient time, then I need to know did they have the yeast? Did they have sterilized containers to make it in? Were they ever aware of the fact that what sterilized meant?
As far as the ancient hieroglyphs in the early Mesopotamian culture are concerned, they give us a fine indication that they did have knowledge of how to make wine. But those glyphs go on to tell us a little more...
The very first fact is that grapes that grow in the wild or in vineyards are geared up with their own amount of yeast that is present on the outside of the skins. Now isn't that handy? Let me give you an example, when we get indulged in the process of harvesting grapes and crush them to get the juice out but at the same time, we leave the grape skins in, the mixture will ferment all by itself!
And it will do so because of the presence of already existing yeast on the outer cover. As far as a lot of cases are concerned, it is seen that the natural yeast is NOT the yeast that we would use today but it apparently served the same motto back in ancient times.
But if you are really eager to go back to the ancient world, then it is recommended that you should follow some vital steps that were followed in the ancient times. What you can do is, just make wine the same way our ancestors did and just let nature do the fermentation for you with the naturally occurring yeast. The fact is that it won't be that strong as the present yeasts are but it will still do the trick.
But what about the sterilized factor? Surely there was no way to accomplish this back in ancient times... Well if have a look at some of the ancient text books then we will come to know that that silver has an antibacterial effect. And as far as the scientific evidence is concerned, it is a fact that silver kills bacteria or severely inhibits bacterial growth. The ancients could start their wine in large silver lined containers and allow the process of fermentation.
If we have a look at the ancient time, then I need to know did they have the yeast? Did they have sterilized containers to make it in? Were they ever aware of the fact that what sterilized meant?
As far as the ancient hieroglyphs in the early Mesopotamian culture are concerned, they give us a fine indication that they did have knowledge of how to make wine. But those glyphs go on to tell us a little more...
The very first fact is that grapes that grow in the wild or in vineyards are geared up with their own amount of yeast that is present on the outside of the skins. Now isn't that handy? Let me give you an example, when we get indulged in the process of harvesting grapes and crush them to get the juice out but at the same time, we leave the grape skins in, the mixture will ferment all by itself!
And it will do so because of the presence of already existing yeast on the outer cover. As far as a lot of cases are concerned, it is seen that the natural yeast is NOT the yeast that we would use today but it apparently served the same motto back in ancient times.
But if you are really eager to go back to the ancient world, then it is recommended that you should follow some vital steps that were followed in the ancient times. What you can do is, just make wine the same way our ancestors did and just let nature do the fermentation for you with the naturally occurring yeast. The fact is that it won't be that strong as the present yeasts are but it will still do the trick.
But what about the sterilized factor? Surely there was no way to accomplish this back in ancient times... Well if have a look at some of the ancient text books then we will come to know that that silver has an antibacterial effect. And as far as the scientific evidence is concerned, it is a fact that silver kills bacteria or severely inhibits bacterial growth. The ancients could start their wine in large silver lined containers and allow the process of fermentation.