I have to wonder what heating does to the taste. I would think if it did good things the commercial folks would do it all the time.
Interesting. That would seem to be a workable thing, I guess. Have to wonder if it is a viable thing to do at any kind of scale, like a commercial large winery does things. I would assume not, since you never hear of any doing it. But you never know.Craig, the device in question doesn't heat the must. It puts it under great pressure, which, to my amazement, deactivates most spoilage organisms.
Enter your email address to join: