If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.
Grapes seeds are something you take great care to not even crack when you are processing fresh grapes because they contain flavours and compunds you don't want in your wine.
The thought of adding them finely ground is the stuff of horror movies.
Someone once said " 'could do' does not mean 'should do' " (or something similar)
Gluten free, caffeine free, dairy free, fat free – you gotta love this red wine diet!
Grapes seeds are something you take great care to not even crack when you are processing fresh grapes because they contain flavours and compunds you don't want in your wine.
The thought of adding them finely ground is the stuff of horror movies.
Someone once said " 'could do' does not mean 'should do' " (or something similar)
Thanks CR, you have confirmed my thoughts about the seed flour, but what about the skins flour which I was more interested in, would it add greater colour and body? similar to a skins pack on a high end wine kit.
Ooer. I thought they were the same thing.
Flour - grape or otherwise will probably be tough to clear. It will have other stuff in it - anti caking agents etc
Gluten free, caffeine free, dairy free, fat free – you gotta love this red wine diet!
That was the way I viewed it, the skin flour has no seeds and the seed flour has no skins.
Good point about potential anti caking agents, also what effect would these have on the wine a quick google revealed a long list of potentials from the ok ie bentonite to the scary sounding ....... Sodium ferrocyanide! although I believe tiny amounts of pottasium ferrocyanide are used in 'blue fining' to remove excess iron and copper, but adding to much can release cyanide.
Would the drying process have a negative effect on the skins if too much heat is used?
Comment