Hydrochloric Acid?!?!?!?

I guess it must be a lot cheaper than tartaric. Unless you add boatloads, the only difference will be that hydrochloric acid leaves behind a non-buffering chloride ion rather than a buffering tartrate.

Not best practice, but not going to kill you, either. Gutter-level spoof.
 
originally posted by SFJoe:
No big dealI guess it must be a lot cheaper than tartaric. Unless you add boatloads, the only difference will be that hydrochloric acid leaves behind a non-buffering chloride ion rather than a buffering tartrate.

Not best practice, but not going to kill you, either. Gutter-level spoof.
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And considering that your stomach is filled with hydrochloric acid, one can't be too concerned about consuming a bit in your wine.

Mark Lipton
 
Don't you love how he tosses in this quote:

Jancis Robinson, the wine writer, told the programme: "From my point of view perhaps about 30 per cent of all champagne is worth the money."

As if she was taking about additives. What a tool.
 
Perhaps this is what they used in the 03 Puygeraud. I can't drink more than a glass of the stuff without getting an all-night headache.
 
originally posted by Brian Loring:
Don't you love how he tosses in this quote:

Jancis Robinson, the wine writer, told the programme: "From my point of view perhaps about 30 per cent of all champagne is worth the money."
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My thought: that's pretty bloody optimistic, Jancis.
 
originally posted by Sharon Bowman:
originally posted by Brian Loring:
Don't you love how he tosses in this quote:

Jancis Robinson, the wine writer, told the programme: "From my point of view perhaps about 30 per cent of all champagne is worth the money."
Click to expand...

My thought: that's pretty bloody optimistic, Jancis.
Click to expand...

My thought, too.
 
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