Doug wrote:
> People who make wine from grapes sometimes do a "cold soak" and keep
> the crushed grapes and skins soaking at a low temperature before adding
> the yeast, which apparently helps extract more color/tannin/flavor from
> the skins.

I thought a cold soak was to get the flavour and colour from the grapes
without extracting too much tannin, since tannin isn't very soluble in
cold water and is more soluble in alcohol solutions.