"dave whitney" > wrote in message
> > I have had great luck with warming my wines to 165
to 170 degrees.
> Medium heat as not to scorch anything.
> Used an open 2-3 gallon pot, no lid, I guess one
> could put a lid on
> until near the higher temps. Only held temps there
> for 2-5 minutes and
> then put lid on, until cool enough to bottle. Back
> sweeten while wine
> is hot. Helps dissolve sugars and kill off any other
> critters in
> sugar. I have also done this with one gallon glass
> bottles.
> When done heating I just added sugar, put cap back on
> bottle. wearing
> oven mittens shook bottle to mix sugar.
> Let cool on table.
> Hope it gives ideas. Wine came out smooth and no
> headaches next day
> after consumption. Had party to attend.
> 5 gallons got consumed..
>
> Dave Whitney

Thanks Dave that's worth considering. I have a 2 gallon
capacity s/steel lidded stockpot. I've also got one of
those CDN thermometers, which is very accurate, it's
worth a try if the Camden + Stabilizer doesn't work.
This means that I could bottle grape at say day 12.
You're happy with 170F to bump off the yeast?