[TwinMaples]

Originally Posted by BobF

The biggest advantage to me is that the juice is sterile coming out of the juicer. . .

Bob, I have a question for you. If you juice a wild fruit (elderberry, grapes,etc.) and then use for wine, do you omit the step of putting K-Meta on the juice?

I just started 3 gallons of Norton juice that I steam-juiced, and I added K-Meta as usual before adding the yeast starter. I went the juicer route because I harvested the grapes over a several week period of time. Cleaned them, froze them, then when all the grapes were harvested, I thawed and steam-juiced them.

Just got home from work, and it's foaming very nicely.

Jim

[BobF]

Originally Posted by TwinMaples

Bob, I have a question for you. If you juice a wild fruit (elderberry, grapes,etc.) and then use for wine, do you omit the step of putting K-Meta on the juice?

I just started 3 gallons of Norton juice that I steam-juiced, and I added K-Meta as usual before adding the yeast starter. I went the juicer route because I harvested the grapes over a several week period of time. Cleaned them, froze them, then when all the grapes were harvested, I thawed and steam-juiced them.

Just got home from work, and it's foaming very nicely.

Jim

I still follow the same process using k-meta. It's prolly not necessary, but I'm really anal about protecting the must during the pectic enzyme time and certainly doesn't hurt to use it. I even use k-meta when when I use bottle juice from the market. :-)

I always use pectic enzyme except for grapes, and I should prolly use for them too!

I've been curious about steaming wine grapes. Do you get as much color & tannin extraction as when fermenting crushed grapes? I know elderberry is tamer when steamed - ready much younger :-)

[TwinMaples]

Originally Posted by BobF

I've been curious about steaming wine grapes. Do you get as much color & tannin extraction as when fermenting crushed grapes? I know elderberry is tamer when steamed - ready much younger :-)

Thanks for the feedback on the K-meta.

This is my first time steam-juicing grapes. Norton juice is relatively dark, but it probably is a little lighter color-wise. I would expect the tannin extraction to be less as you suggested. The juice is tart (higher acid), but is very flavorful.

Jim

[BobF]

Originally Posted by TwinMaples

Thanks for the feedback on the K-meta.

This is my first time steam-juicing grapes. Norton juice is relatively dark, but it probably is a little lighter color-wise. I would expect the tannin extraction to be less as you suggested. The juice is tart (higher acid), but is very flavorful.

Jim

Please keep us up to date as this progresses. I'm always interested in hearing about steam vs traditional comparisons

[Joedaddy]

I still don't really get it. It seems like I could get more juice by pressing. Can someone try to sell me on why I should buy a steam juicer?

[TwinMaples]

Originally Posted by BobF

Please keep us up to date as this progresses. I'm always interested in hearing about steam vs traditional comparisons

Will do, Bob.

JoeDaddy, I'm new to steam-juicers. This is just the second time I've used it. The first time was to make elderberry syrup. I used it for these grapes because I harvested the grapes over a 3 week period of time, and I thought I might be able to extract more juice than with a big potato masher that I have for "crushing". For wines made from non-grapes, I would think it's generally less messier not have to deal with paint straining bags full of fruit. CrackedCork talks about the unique elderberry wine made with steam-juiced fruit. I hope to try that someday.

I'm sure there are probably other additional advantages.

Jim

[ithink2020]

how did the norton wine turn out?