Does anyone know if cold soaking benefits non-grape reds? For that matter, does anyone feel cold soaking really does anything for reds period?
Every year I make a batch of elderberry wine. Since I live in California around a lot of Mexican Elders, I usually follow Hank Shaw's guidelines. He recommends cold-soaking to draw out the color and flavors.
Given that elderberries aren't grapes, does this step seem necessary to anyone?
Every year I make a batch of elderberry wine. Since I live in California around a lot of Mexican Elders, I usually follow Hank Shaw's guidelines. He recommends cold-soaking to draw out the color and flavors.
Given that elderberries aren't grapes, does this step seem necessary to anyone?
