minimizing chemicals in winemaking

[Schneck]

I have been making country wines for two years now (pear, peach and berry wines from our organic farm). Concern for my allergies and those of my friends has me in constant pursuit of ways to minimize use of chemicals.
However I am still concerned about keeping my must pure. Any thoughts out there on this topic? Currently I tend to freeze or boil the ingredients rather than use camden tablets and I use B-bright as my sanitising agent. A friendly zymurgist-buddy thinks this is a mistake as he believes that b-bright is only good for basic cleaning. He uses harsher stuff I don't even like to breath around, I sure don't want it in my wine. Thoughts???? thanks

[Innkeeper]

Hi Schneck, and welcome to the Wine Board. Haven't got the foggiest idea how to answer your question. Hopefully elevating your post will get you an answer.

[winecollector]

Hi Schneck, and welcome also. This is the 1st year I'm making a large quantity of wine, and I am attempting to weed through and sift out as many unnecessary chemicles as well. I have assisted in sucessfully making small batches of wine in the past without anything other than diluted bleach for a cleaning agent. The only other addition, was the yeast to introduce the proper strain of bacteria to get the fermentation going. Seems to me, people have been making wine for centuries in Europe and the Middle East without the use of modern chemicles.... so why can't we now?

[Catch 22]

Try this web site. http://www.isgnet.com/ogwa/
It is the web site for Organic Grapes into Wine Assoc. I'm guessing that someone there can answer your questions, or at least refer you to a proper source. Give it a shot.

[Schneck]

Thank you all for your help. I'll check out that sight. Schneck

[Jackie]

Another source of helpful information would be the good people at www.ecowine.com.

Jackie