Not to brag, but I have huge testicles

Lolol that was me bitching about the best problem to have. Disregard! We all good.

You bought some already right? Or am I getting your handle mixed up with someone else's name

I only grow Pinot noir personally, but have made white wine in the past.

I know my audience has a thing for the color orange 😉 so it's something I'm thinking about, but haven't pulled the trigger on yet

It's wine made from white wine grapes in the style of red wine.

More skin contact + oxidation of that skin turns the wine orange

Its the opposite of rosé

"Wine Tannins give me Massive Headaches"🍷

As a low-intervention winemaker, that one caught me off guard.

I’ve heard people blame sugar, sulfites, even histamines. But tannins? Let’s talk about what they are—and what they’re not. 🧵

Tannins are natural compounds found in grape skins, seeds, stems, and oak barrels.

They aren’t about flavor—they’re about texture.

They’re much more present in red and orange wines than in whites or rosés, since those wines stay in contact with skins, seeds, stems, and oak barrels much longer.

I often hear people say a wine is dry, referring to that mouth-drying sensation you get from certain wines.

However, when a wine is dry, that means it isn’t sweet.

People who describe highly tannic wines this way aren't totally wrong because tannins bind to your saliva and do leave your mouth feeling dried out.

While a lot of the tannins in red wine do come from the grapes of oak barrel, then can also be added during winemaking—usually in powder form.

Most of these powders are derived from natural sources like oak or grape skins, and can support structure, aroma, and color without changing the identity of the wine.

I use oak-derived tannins in some of my wines, especially since I age in neutral barrels.

This helps me use less sulfur in my winemaking.

Tannins act more like a protective coating that helps show off the wine’s natural brilliance—not a tool for manipulation.

Most wine additives are used as part of a manipulation regime—designed to hit a target flavor profile, often at the expense of transparency.

And with over 70 approved additives that don’t have to be listed on a wine label, the real culprit behind your wine headache could be anything.

Tannins are different.

There is some nuance.

Hydrolyzable tannins like gallotannins (from oak galls or chestnut wood)—have been linked to mild inflammation or histamine release in sensitive individuals.

But they’re typically used in small amounts and are far less likely to be the issue than residual sugar, poor fermentation, or a cocktail of other additives.

Tannins aren’t usually the problem. The winemaking style might be.

Wine is complicated and often swept into a shroud of mystery to keep consumers in the dark.

But knowing a little can change a lot.

I’ll be sharing more about how to navigate additives, labels, and wine in general.

If this gave you value, please like or retweet that first post.

Fantastic! How did it go? I usually break fasts with unprocessed real foods in small amounts or sometimes broth, or a smoothie depending on how I feel. I'm due for a fast.

That's...random.

Strong line up so far!

On pace for record entries.

WHOS IN???

#GOLFSTR

nostr:note1zgl8hqmqk4axs6u668wc0702xktetcyswh8zu6k5nzkgrkp9ff2sktey6w

Using Proton, I've struggled to watch videos with NewPipe and FreeTube for a week or three now. Using my usual servers in Malaysia, Thailand, Singapore, Taiwan, etc have proved ineffective. Going slightly further afield (India, Japan, etc.) has been hit or miss.

At npub1cj6ndx5akfazux7f0vjl4fyx9k0ulf682p437fe03a9ndwqjm0tqj886t6's suggestion, I tried changing things up even more and have greater success with servers in Nepal, Kazakhstan, Belgium, and places even more distant to East and Southeast Asia.

Anyone have any idea why this would be occurring? Anyone else experiencing this? Would it be worth contacting Proton? If so, what data would be most helpful to provide them? I'm not exact a VPN or network expert by any stretch of the imagination.

#asknostr nostr:note15ce58zrudz5ya5y03mwj08wwyycf7vntfekvs950uel5tta9tpgsht6w3q

Eggs out of the fast & then steak after a bit.

I can make that happen. Just reach out when you order and leave a note for me to