sgbrix wrote:
> Sure I'm out of the loop somehow. Anybody know
> what they are doing?
>


SG,

Two possible methods come to mind: 1) He's adding a color concentrate to
the juice, or 2) He is somehow heat processing the must to set the
color, as described above. I wouldn't care to use either, as both would
be lacking in character, as Charles said. Further, if it's heat
processed, the juice is likely to have elevated levels of
hydroxymethylfurfural, which gives that cooked, caramelly taste to many
kit wines. (HMF forms as low as 50°C)

Another possibility may be that he's buying the juice from a larger
producer and reselling.

How does the test wine compare to whole-grape wine & kits?

HTH, Mike MTM