My own response to this question, since I generally freeze most of my fruits
before use, is that I defrost them totally and then treat with crushed and
liquidised campdem tablets.

I have not boiled my fruits for over 20 years and do not like the taste of
"boiled fruit" wines

Just my own way of doing things but I think you will find it to be the best
practice!

--
Trevor A Panther
In South Yorkshire,
England, United Kingdom.
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"Andie Z" > wrote in message
news:AKkRe.5834$DV.3347@trndny07...
> We have been making fruit wine for over 40 years. We have always used
> Campden tabs or metabisulfite. We also utilize fruit we freeze and thaw
> with boiling water. It seems that using the bisulfite causes the yeast to
> start very slowly. Seeing that we use boiling water, do we need to use
> the
> bisulfite? At what temperature does wild yeast get killed?
>
> We soon are starting 15 gallons of blueberry wine and 15 gallons of
> raspberry. I'd like to try to get a faster yeast start and thought of
> eliminating the bisulfite, depending upon the hot water.
>
> Any comments?
>
>