Being overseas with no opportunity to make wine, I've been reading a lot.
In my last several f-paks, I simmered the fruit juice down to a concentrate. One of the issues that meadmakers encounter is the loss of delicate flavors when heating honey. Do you think that we lose the subtleties of fruit flavor when we simmer them down or even when we steam-juice fruit?
In my last several f-paks, I simmered the fruit juice down to a concentrate. One of the issues that meadmakers encounter is the loss of delicate flavors when heating honey. Do you think that we lose the subtleties of fruit flavor when we simmer them down or even when we steam-juice fruit?