Hello fellow wine makes...my name is Tom...and I have been making a few batches over the years...mostly from fresh fruit, grapes, cherries, ect...yes i know the basics..i have a few books and made all successful batches... i know the importance of killing wild yeast, and have used mostly Campden Tablets ..soon i am going to start a batch of Black & Blue...Blueberries..and Blackberries...50/50..anyway..what i would like to do this time, is put my Must in my 10 gallon SS Brew Pot (I make beer also BIAB)..and put on my stove ... bring the temperature up to 150 degrees....and simply hold it there for about 10-15 minutes...then kill my heat letting it cool overnight. Pitching my yeast the next day..a few reasons....trying to use less chemicals...according to my homework, that temp will kill yeast...and hopefully those nasty fruitflies also....please comment...does any wine making gods out there see any negative drawbacks ...thank you ... cheers....Tom