The Mad Alchemist wrote:
> 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.
>
That is my understanding, too. Otherwise the long hang time on the
vine for 'mature fruit' (25-25.5 degBrix) would result in increased
tannin extraction, right?

Gene