Tau
Landlord.
- Joined
- Feb 23, 2016
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I have been making wine to a excellent quality for 30 years and never boiled any thing only banana for a short period to add body to a dessert wine, pouring of boiling water, over fresh or frozen fruit the using pectilose to extract the juice all ways works fine, boiling is to be avoided if possible, Elderberry is a better mixer than a wine on its own, but can produce a very nice drink with plenty of aging, i make a full bodied oaked red with a mixture of soft fruits , elderberries , some rioja concentrate and a good shot of oak
In an ideal world you are right, except have tp boil veg' wines to get flavour extracted. But it does depened on camden use if you use just boiling water and the quality of the fruit, some blackberries and elderberries are just full of bugs. Elderberries are worse as you don't notice until squashed, although fruit fly larvae still might carry vinger bacteria. Sulphination just doesn't get inside the fruit, unless squashed, besides I like my bugs cooked and crunchy :)