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OT?: Winemaking
On Thu, 10 Aug 2006, Mike Lyle wrote:
Again, as I mentioned to Janet, if you ferment the yeast on the pulp this will do the same thing so you don't need pectolase. Pectolase breaks down the cells in the fruit. Yeast will do the same as it ferments the sugar in the fruit. I won't say "I think you'll find...", as it's irritating! What *is* irritating is someone who doesn't finish his sentences! ;-) I take it you don't agree with me. That's all right. We all have our own experience of what works best for us. I've been making grape wine for thirty years and fruit wines for thirty-four. What I wrote is what works best for me having initially followed the advice of such writers as Mary Tritton, Peter Duncan and Brian Acton. And that's what this newsgroup is all about. David -- David Rance http://www.mesnil.demon.co.uk Fido Address: 2:252/110 writing from Le Mesnil Villement, Calvados, France |
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