> >> Greetings all,
> >> I have a few lbs ofcactuspear and checked out Jack Keller's method
> >> on his site, which calls for boiling the cut up fruit. My question,
> >> why boil? does it do anything to the juice that I should be aware of?
> >> I have been making wine from fresh grapes for a few years and was
> >> wondering if I can just ferment, after adjusting for sugar & acid, the
> >> same way I ferment say a Rose, cold temp.
> >> I sent Jack an e-mail, but I might have an old address and I dont
> >> want to leave the fruit sitting for too long.
> >> Thanks in advance!
> >Never mind! I see most everyone is*** around winepress.us and
> >found the answer there.
> What was the answer???
> The Anchorage Fishwrapper and Litterbox Liner Press
No scientific answer, which is what I was looking for. Bottom line,
that's Jack's way. I found other posts without boiling as well, so I
figured it was optional.
Of course there is. You know that baked apple pie tastes nothing
like the raw apples that it is made from. The reason is something
called Furfural. It is formed whenever something with sugar in it
is heated and is what gives things there "cooked" flavors. While
some folks prefer one flavor over the other, there is nothing wrong
with either. They are just different.
The easy way to determine which flavor you prefer when first
starting out is to cook a small sample, let it cool, and see which
you like. Do a search of this group for Furfural and you will find
a very nice technical explaination that Lum posted several years