"dave whitney" > wrote in message
...
>
>>
>> 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?
>
> I just chose 170F, for that is the vapor/boiling
> point area of
> ethanol.
> 140 -150 for 10 to 20 minutes will kill alot of
> critters.
> Plus I wanted to be on safe side.
> This is also an old "artificial" way to age and
> smooth alcholic
> products.
> Important note. do not stand over pot as it warms up.
> I got one hell
> of a headache.
> I know some else that dose this and he uses a fan to
> blow vapor
> away..
> Have fun.
> Dave Whitney

It's important I try the heating method of yeast
zapping on my next batch of red and white. Allow it to
age for a few months and compare the two.
I doubt whether I will detect Tuesday's addition of
Sodium Metabisulphite and Potassium Sorbate.
My taste buds aren't very sensitive, I roast my own
coffee and have great difficulty in identifying which
varietals or region the coffee is from. But I don't
envy pro wine tasters' super sensitive palate, you
would find way too many faults. Mind you, they get
loadsa free wine to compensate!!
Bertie