I’ve been thinking about trying “steam juicing” to extract fruit juice for winemaking. I’d be interested in using this method for strawberries, blueberries, blackberries, and elderberries.
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My main motivation for doing this is to eliminate the clumsiness and measurement inaccuracies associated with having a straining bag, containing raw pulp, present in the primary fermenter.
Will the high heat involved in steam juicing compromise the flavor or texture of any of the fruits listed above (I’ve read that it won’t extract tannins very well, which will help some wines but hurt others). If so, has anybody given thought to a “two-stage” method: first, hand-crush the fruit and strain the juice; then steam juice the remaining pulp.
There are two main models of stainless steel steam juicers on the market. One is the “Mehu-Liisa” ($200 shipped). Its direct competitor is the “Back to Basics N12” ($120 shipped). I’m only interested in stainless steel. Does anybody have opinions on either of these models?
Thanks in advance,