RE: Taste...Stomach Issues

[yahoo]

I generally have a high alcohol tolerance and can stomach hard liquor
without any problems but I too have experienced this pain phenomenon.
I believe it has to do with the sanitation involved with the process.
When your fermentation vessel (2-liter bottle) is not properly
sterilized, bacteria can grow which can cause your stomach to hurt. I
have been taught by a pretty good home brewer and he says that one of
the major reasons good batches go bad is due to sanitation issues.
You won't necessarily be able to notice an off taste, since the
bacteria is in competition with yeast for nutrients, but it is likely
that they can create a biproduct that would cause your stomach grief.
If you leave it in the fridge for a while after clarification (maybe
a month or two) it would most likely develop the off tastes and
probably be a bad batch, where properly sanitized and fermented wine
can last for years.



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ORGINAL POSTER: internationallog
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