jim wrote:

> 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

Jim, whatever works for you is what you should do.
Sulphiting and letting sit for about a day will,
however, increase the glycerol production by your
yeast. glycerol adds smoothness and some body to
wine.

>
>
> "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
>>>
>>
>>