Thanks for the comment Ray.

I do so to dissolve the sugar and believe it helps for flavour and colour extraction too as well as a step against wild
yeasts on the fruit. The reason I think this is because of the words of Terry Garey and Jack Keller who advise the
practice. I could be wrong, I've not had reason to doubt the process until now.

I am making country wines rather than grape wines, I don't know if that makes a difference. I started to like the idea
of not sulfating the must to begin with - on the grounds that it was treated to a soaking in near-boiling water which
should do a decent enough job of killing most life in there.

I could well be wrong, those are my assumptions / reasons. Cheers for the brain food.

Jim


"Ray Calvert" > wrote in message t...
>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
>>
>
>