"vinterwannabe" > wrote in message
ups.com...
> why not boil up a mix like a beer wart and avoid the sufates?

Sulf_i_tes, you mean. ;^)

The reason is simple: If you cook the fruit before fermentation, it will
_taste_ cooked. That's not a good thing with wine.

Beer isn't made from fruit. It's made from grain. AFAIK there are no such
issues with grain.

Also, wines are made to have a much longer shelf life than beers. Sulfite
is necessary to prolong the shelf life until the wine reaches full maturity,
which can take decades. Most beers don't improve much in bottle and are
best drunk young.

Tom S