I have seen several posts lately about boiling the water used in winemaking
or pasturizing the fruit. If this is your proceedure fine, but think about
how comercial wineries do it. They never boil water they add or pasturize
the fruit. I know this is important in beer making as the alcohol content
is not high enough to protect the final product. But with wine, if you are
fermenting to above 10%, it is not a problem. I never boild the water or
paturize the furit and I have never had a problem. Just some comments.
Maybe you are making things more complicated than need be.

Ray

"jim" > wrote in message
...
>I hear with a little jealousy how accessible bulk equipment seems to be in
>the US for home food and drink making. In England it seems that any larger
>cookware at a real premium.
>
> I would love to find an affordable supplier of 5 gallon boiling pots
> suitable for heating all my must water in one hit. Currently the most I
> can boil at a time is about 6 litres and I fear that I am 'cooking' my
> fruit for too long when I add in four consecutive loads of boiling water
> over an hour or so - plus its a real hassle.
>
> Does anyone know of any UK suppliers of suitable cookware which comes at a
> reasonable price? Otherwise, suggestions as to likely catering supply
> outlets would be a boon. I have googled this and am still reasearching,
> but most of the stuff I find is for stand alone electric boilers - I'd be
> happy enough to get one which would sit on my hob.
>
> Many thanks for suggestions, Jim
>