Someone suggested that cast-iron might not be a good material for winemaking....the acid of the juice might not react well with that paricular metal.
2006-10-05 03:34:06 · 4 answers · asked by Anonymous in Food & Drink ➔ Beer, Wine & Spirits
Yup, the iron will react with the acids. Iron is extremely detrimental to fermentation. That's why wood presses are used excluseively. If there's a way you could prevent the juices from ever contacting anything iron...you might be able to still utilize it.
2006-10-05 03:39:52 · answer #1 · answered by Trid 6 · 0⤊ 1⤋
It is not recommended to use cast iron with anything that has acid in it as this will cause a reaction allowing very old substances from the cast iron to appear in your juice and cause rust in the cast iron. Anytime you use fruit juices with acid in them you should use stainless steel equipment as the stainless will not produce any reaction !
2006-10-05 03:39:51 · answer #2 · answered by Miss Texas 4 · 0⤊ 0⤋
Not at all try that. Cast iron has been know to accent favor of foods. I don't think you would want what ever you've been cooking in it to blend in with your wine. If you are using a brand new one... well I can't comment on that cause I'm not sure what goes on in the manufacturing process that could be a factor
2006-10-05 03:40:50 · answer #3 · answered by Druz 2 · 0⤊ 0⤋
Cast iron is not a problem with high acid fruits, squeeze away!
2006-10-05 03:38:13 · answer #4 · answered by luv2fish 2 · 0⤊ 0⤋