I have never eaten any canned food that tasted like fresh. No surprise
there. But if you want the stuff out of season, it is what people have done
for years.

Ray

"Pinky" > wrote in message
...
> 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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