wine kits vs home made vs commercial

[Thomas]

Seems to me that winer should meet egloff...

Egloff, which chemicals are you talking about when you say, "get rid of as much of the chemicals as you can."

SO2, sulfur dioxide, which you probably add as campden tablets or metabisulfite powder, cannot be got rid of; when you add it, some binds in solution and some remains free--the free agent is the one that dissipates over time (and the one that helps protect against oxidation), the bound builds with each addition of SO2. In the U.S. there are limits on how much bound can be in commercial wine, although, with the exception of asthma, I haven't determined on what those limits are based.

Anyway, the point is that it is about the only "chemical" you should need to use before fermentation, and very little of it.

Incidentally, SO2 is carbon-based and naturally occurring in this universe. Under the loose definition of the word "organic" in the food world, that makes SO2 also organic--and it is.