I'm going to bottle the wine from my first two wine kits next weekend and am
already looking forward to doing a couple more batches. Here it is, almost
the middle of August and we've had 4 consecutive 100 degree days with
forecasts for the next seven to all be at or above 100 degrees. Here's my
question: Will shipping wine juice during these type temperatures ruin the
juice? I know that wine companies don't ship finished wine in these
temperatures but I wasn't sure if the grape juice in kits was "immune" from
heat related problems.

Any ideas on this>

TIA

John

This often puzzles me also. I order a lot online, but stop on
perishables once it's over 85 - as I've had melted chocolates, hot
vitamins, etc. Seems not good. these 100+ days can't be good for
anything in the back of a truck sitting, even for only hours. I asked
the local UPS delivery guy how hot it get in the back of his truck - he
actually had a thermometer and it read 140 during our 107 two days ago.
(North Carolina).
So it's not boiling, but it's hot. I tried to find answers with
WinExpert and Google, but never found a good answer.

I buy mine locally when it gets over 85 anywhere between shipper and me.
I am anxious to hear if anyone has a chemical or dealer or even logical
answer. smile.
DAve
p.s. Bottling my Pinot Gris next week, and the Zinfindel will be bottled
in 2 weeks (both kits) the recipe fruit ports - Cherry and Blueberry -
will take another few weeks.

JB wrote:
> I'm going to bottle the wine from my first two wine kits next weekend and am
> already looking forward to doing a couple more batches. Here it is, almost
> the middle of August and we've had 4 consecutive 100 degree days with
> forecasts for the next seven to all be at or above 100 degrees. Here's my
> question: Will shipping wine juice during these type temperatures ruin the
> juice? I know that wine companies don't ship finished wine in these
> temperatures but I wasn't sure if the grape juice in kits was "immune" from
> heat related problems.
>
> Any ideas on this>
>
> TIA
>
> John
>
>

Dave,

I've read that concentrates are produced by heating the wine to evaporate
the water and some juices are pasteurized and this involves heat. So, on one
hand it seems as though temperature isn't that important but still I
wonder......


"Dave Allison" > wrote in message
...
> This often puzzles me also. I order a lot online, but stop on perishables
> once it's over 85 - as I've had melted chocolates, hot vitamins, etc.
> Seems not good. these 100+ days can't be good for anything in the back of
> a truck sitting, even for only hours. I asked the local UPS delivery guy
> how hot it get in the back of his truck - he actually had a thermometer
> and it read 140 during our 107 two days ago. (North Carolina).
> So it's not boiling, but it's hot. I tried to find answers with WinExpert
> and Google, but never found a good answer.
>
> I buy mine locally when it gets over 85 anywhere between shipper and me. I
> am anxious to hear if anyone has a chemical or dealer or even logical
> answer. smile.
> DAve
> p.s. Bottling my Pinot Gris next week, and the Zinfindel will be bottled
> in 2 weeks (both kits) the recipe fruit ports - Cherry and Blueberry -
> will take another few weeks.
>
> JB wrote:
>> I'm going to bottle the wine from my first two wine kits next weekend and
>> am already looking forward to doing a couple more batches. Here it is,
>> almost the middle of August and we've had 4 consecutive 100 degree days
>> with forecasts for the next seven to all be at or above 100 degrees.
>> Here's my question: Will shipping wine juice during these type
>> temperatures ruin the juice? I know that wine companies don't ship
>> finished wine in these temperatures but I wasn't sure if the grape juice
>> in kits was "immune" from heat related problems.
>>
>> Any ideas on this>
>>
>> TIA
>>
>> John

John:

I don't know about wine companies not shipping in the heat, after all
I'm in Canada where it snows year round (grin). But supplies to
liquor stores are shipped every week here in BC, and we've had some
85+ weeks here this summer.

Steve

On Sat, 11 Aug 2007 15:01:02 -0500, "JB" > wrote:

>I'm going to bottle the wine from my first two wine kits next weekend and am
>already looking forward to doing a couple more batches. Here it is, almost
>the middle of August and we've had 4 consecutive 100 degree days with
>forecasts for the next seven to all be at or above 100 degrees. Here's my
>question: Will shipping wine juice during these type temperatures ruin the
>juice? I know that wine companies don't ship finished wine in these
>temperatures but I wasn't sure if the grape juice in kits was "immune" from
>heat related problems.
>
>Any ideas on this>
>
>TIA
>
>John
>

It would be the yeast and PE that I would worry about.
IIRC the enzyme gets de-natured at ~112F, and the yeast
would start to die in that range too.


"JB" > wrote in message
...
> I'm going to bottle the wine from my first two wine kits next weekend and
> am already looking forward to doing a couple more batches. Here it is,
> almost the middle of August and we've had 4 consecutive 100 degree days
> with forecasts for the next seven to all be at or above 100 degrees.
> Here's my question: Will shipping wine juice during these type
> temperatures ruin the juice? I know that wine companies don't ship
> finished wine in these temperatures but I wasn't sure if the grape juice
> in kits was "immune" from heat related problems.
>
> Any ideas on this>
>
> TIA
>
> John
>