Bruce_Nolte_N3LSY& wrote:
> The Artist Formerly Known as Kap'n Salty wrote:
>
>> Dick Adams wrote:
>>
>>> Does it really make a difference if you use an Aluminum pot or a
>>> Stainless Steel pot? This presumes you need to heat the wort/must.
>>
>>
>>
>> No -- I prefer stainless for ease of cleaning, but there's no
>> requirement that your brewpot be shiny clean -- I just hate dirty
>> equipment.
>>
>>
> Stainless Steel is probably better, Acids can attack Aluminum over time
> and you can end up with a little in your wine. Same thing can happen to
> Stainless Steel, or any metal for that matter, but Stainless is a little
> more resistant to acid etching than aluminum.
>
> Now, as to why you might want to consider heating the must when a few
> crushed Campden tablets will do the job nicely of sterilizing the must.
> What if you, a member of your family, or friend that wants to imbibe
> your wine has an allergy or sensitivity to Sulfites? Pasteurization
> will somewhat affect the flavor of the wine, but it is one way of
> sterilizing the must without using sulfites. I have done it myself, and
> made some very satisfactory wine with this method.

The OP was really referring to beer, I think, where a boil of anywhere
from 60 minutes to 4 hours (70-90 minutes typical) is standard practice.
Note also that at the time of the boil, beer is considerably less acidic
than wine (pH 5.2-5.4), although after fermentation pH can drop down to
around 4 or so. Either stainless or aluminum are fine as wort (pre-beer)
boiling vessels -- Al is just harder to clean.

The original message was crossposed to brewing, meadmaking and wine
groups -- probably not a great idea. I trimmed the ngs a tiny bit.

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