but after that it will not taste the same as "fresh" grape juice -- the
heat/pasteurisation is a huge part of why red wine kits never achieve the
same quality!
You finish up with that coked fruit taste!

--
Trevor A Panther
In South Yorkshire, England
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"Ray" > wrote in message
om...
> People have done this for years. Use standard canning techniques. You
will
> need to strain, and filter the juice to get rid of solids. Cook it to
kill
> anything in it. And you will need to use true sterilization rather than
> sanitation used in wine making. But search the web for canning juice.
>
> Ray
>
> "Colonel Blip" > wrote in message
> ...
> > This may seem a bit "off the wall" but I am researching if it is
possible
> to
> > essentially prevent fermentation in freshly squeezed grapes; just the
> > opposite of what is desired in making wine. I realize that in the time
it
> > takes to squeeze the grapes and collect and bottle (if one chose those
> steps
> > in order quickly) would still result in fermentation beginning, but if
one
> > wished to stop the fermentation at that stage would it be possible and
> how?
> >
> > Thanks.
> >
> > --
> > Colonel Blip
> >
> > Remove "nospam" when replying.
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