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For ale, fermentation takes two weeks at 68 degrees Fahrenheit. For lager, fermentation takes six weeks at 48.2 degree Fahrenheit For wine, or fermentation of grape juice, the process takes four to six weeks, at room temperature or higher. In wine-making a clarifying or refining agent is added to make wine clear by removing proteins from it. These clarifying or refining agents can include: egg whites, gelatin (from skin and connective tissue of pigs and cows), isinglass (from the bladders of sturgeon fish), casein (from milk), and benton clay. Some old Mediterranean countries use the blood of mammals for this purpose but blood is not used in either the US or France. Organic (as mentioned above) clarifying or refining agents are used in most premium wines.
Medical issues involving consumption of alcohol: Alcohol enters every cell it comes into contact with; alcohol dissolves in water and becomes part of the blood and each cell of the body except fat cells when consumed. With every drink of alcohol one loses 10,000 brain cells, leading to chronic memory loss and possibly Alzheimer's disease. Alcohol causes cirrhosis of liver, esophageal cancer, pancreatitis, malnutrition, accidents, suicides, and contributes to many other diseases. Alcohol works on brain cells leading to decreases in mental faculty in the following ways: It enhances GABA, an inhibitory neurotransmitter. It weakens glutamine, an excitatory neurotransmitter. The net result is sluggishness or decreased mental faculty and therefore alcohol is classified as central nervous system (brain) depressant.
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An Ahimsa Crisis: You Decide
