Hi
Thanks for your advice. I have have now added the sugar and after an
agonising wait it is now slowly bubbling in its bucket until it is
strained at the weekend.
Thanks again
Benjamin
'All the gear and no idea'
gene wrote:
> 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