F.A.Q - Frequently Asked Questions
Just the Wine is made is small batches in the USA.
What kinds of wine does Just the Wine work on?
Reds, whites, and champagnes. Not recommended for low/no sulfite wines.
Is it safe?
Yes! It is completely safe – even if you add to pure water, with nothing for it to bind to, it dilutes to an amount that is essentially nil. Our main ingredient- Certified Food Grade Hydrogen Peroxide- is FDA approved for use in wine-making (1981 21CFR184.1366). It is a common use in the making of wine in large scale - we brought that to the end user!
Will it change the flavor?
If used properly there will be no change in the flavor of your wine. The good news is even if you add too many drops, you can just add a little more wine to your glass until you can’t taste the drops.
I can taste it even though I followed the directions, what does this mean?
It just means the wine may have already been low in sulfites. Just add a little more wine until you no longer taste the Just the Wine drops.
I think my wine is really high in sulfites, can I add additional drops?
Yes, you may want to just add an extra drop per glass (4 drops per 6 oz glass), or you can follow the directions for fine tuning the amount of drops for specific wines to get the optimal sulfite reduction.
Will Just the Wine help with hangovers?
While some people claim to get headaches from sulfites, Just the Wine will help if this is indeed the case. However, a headache from too much alcohol has little to do with sulfite sensitivities and more to do with a bit too much alcohol. Remember it is always best to drink lots of water and have some food when drinking to decrease the chance of a hangover –– and always drink responsibly.
What is the best way to store "Just the Wine"?
We strongly recommend storing in the refrigerator for use up to a year. We recommend using within 3 months of opening when stored at room temperature.
*Do not place in direct sunlight or store in temperatures above 75 degrees F.
What are symptoms of sulfite sensitivities?
The FDA requires labeling of wines (and foods) containing a sulfite content of 10 ppm or more and estimates that up to 1% of the US population has an increased sensitivity to Sulfites (Jackowetz, Li & Mira de Orduna, 2011). Sulfite sensitivity can vary in degree from a very mild reaction such as a skin rash, or severe in those with co-morbid conditions that increase the reactions. For those in the mid-spectrum the effects of sulfite sensitivity can be one or a combination of symptoms, including skin rashes, hives, itching, and/or swelling. Other effects can be gastrointestinal causing nausea and stomach cramps (Bincoletto). Even the mild symptoms can make drinking wine uncomfortable, and some avoid the pleasure of drinking wine all together due to the ill effects of the sulfites.
(*Jackowetz, N., Li, E., & Mira de Orduna, R. (2011). Sulphur dioxide content of wines: the role of winemaking and carbonyl compounds. Informally published manuscript, Viticulture and Enology, Cornell University, Cornell, NY, Retrieved from http://grapesandwine.cals.cornell.edu/appellation-cornell/issue-7/upload/Research-Focus-2011-3.pdf)
(*Bincoletto, W. (n.d.). Wine contains sulfites? so what! . Retrieved from http://www.beekmanwine.com/prevtopbd.htm)
