The message
from David Rance contains these words:


And you're right - never, NEVER, boil the fruit for wine-making,
especially if it contains pectin. If you do the haze will never clear.

David (in Normandy!)

That confirms a conclusion I was just reaching. I started a few
different wines last summer and have had problems with them not
clearing. On comparing notes with a neighbour, I was wondering whether
it was because I'd added boiling water to the fruit. I shall try
everything cold this year.

My other concern is to try to make wine as organically as possible. I
presume Sodium metabisulphite is fairly harmless but wouldn't qualify as
organic. What would organic wine-makers use to sterilise their
equipment?

Janet G