Ok. Seems no one has had tried/even heard about it yet. I’ll try in the next few days and share here.

This sounds awful. I think the only benefits would be: underage drinking, wine slightly faster than following a more traditional wine recipe.

If you are doing a hot ferment, you probably want a kveik yeast, as someone already mentioned. Or some spices and shit to cover all the weird off tastes. Or age them out (but if the whole point is to have wine in two weeks, I guess you won’t age the wine for 6 months…)

I don’t understand the point of the instant pot. You can just skip that part entirely and still get wine in the end. Just add yeast to your grape juice, leave at room temp, and wait.

Would a kviek yeast be better since it tolerates heat more?

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