I was just rereading the section "Getting the Flavor" in C.J.J. Berry's "First Steps in Winemaking". He says, "For maximum flavor release Rohament P, which has a near-miraculous action, should be used for up to 24 hours and for maximum color release for 1-2 hours at 40 deg. C."
I have done a search with Google and found references that say Rohament P will reduce most fruit to a slurry in 2 hours. It supposedly has been available in Europe for years but is just now getting to the US.
Has anyone had experience with this stuff?
If it is so great for color extraction, how would it do for red wine grapes?
Always looking for something new.
Ray