Thinking a home wine maker working with hybrids could try a small batch of crushed and destemed grapes in a large stainless steel pot heated to 140 degrees for a few minutes then pressed and possibly experience some of the added fruit and reduced green bell pepper flavors we fight. For me I may try it next year, blend it back with other wines treated more normally. Anyone ever try this poor man's approach? Been reading a lot about the affects this has lately and am curious. If I ruined 5 gallons would not be the end of the world for me. Thinking of trying on Foch or Frontenac. Thoughts?