[Wade E]

I use ascorbic acid with fruits like this in primary also to prevent the must from browning. Eland, I also did a pear wine and can second the taste of Chablis. it is almost 4 years old now and only have 1 bottle left and will have to start another batch eventually, I think it came out pretty darn good for using canned pears that I got on a very good sale at Shop Rite with a Can-Can sale!

[Eland]

Originally Posted by tepe

Eland,

How long did it take to do 27# of pears via the steamer/juices?

Tepe, if I remember correctly, it took me about six hours to finish that batch.

[Eland]

Waldo, as Wade mentioned, I used the ascorbic acid to prevent browning.

[Tom]

WOW !

6 hrs to get juice from 27# of peaches.

Is that a normal time even for other fruit?

[joeswine]

tepe this weeks wine meeting ,you'll be tasting my new peach wine lbs. of peaches process in 4/5 hrs. with a plan prior to implementation ,,,there was peach juice in my hair and mostly in the straining bag and bucket but not a hard time frame to work in.....

[Tom]

You will also "taste" my Peach wine I just bottled.

[Tom]

Is this how you make Apple Wine ??
NEAT PRESS !!


Kinda looks like Waldo...

[smokegrub]

: )

[grapeman]

That thar looks like Cletus's van. It may be Waldo test drivin 'er.