By comparison, the two Bathtubs with only cold crushed fruit in them haven’t begun fermenting and the fruit rests submerged just below the juice!
This technique is called Cold Soaking. Effectively we’re extracting flavour, colour, and tannin in a water-based environment at cold temperature, rather than the alcohol based extraction at high temperature that occurs during the middle to end of the fermentation as the yeast convert sugar to alcohol, CO2 and heat!
Some people add sulphur to delay the initiation of fermentation and extend the period of cold soaking. We haven’t, relying on low temperature alone to slow the ferment.
It’s all about finding out what works best for your fruit and experimenting!
You must be logged in to post a comment.