Old Philosopher
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- Oct 22, 2009
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I have a question of juice-to-water ratios.
I started out with about 26# of Italian Plums (prunes) a couple days ago. I extracted as much juice as possible with dicing and a press. I ended up with 1.2 gallons of pure juice after making some jelly.
Does anyone have a recommendation on how much I can safely dilute this?
Would adding 3 gallons of water (for a total batch of 4 gallons) be too much?
Should it be closer to a 1:1 ratio?
I started out with about 26# of Italian Plums (prunes) a couple days ago. I extracted as much juice as possible with dicing and a press. I ended up with 1.2 gallons of pure juice after making some jelly.
Does anyone have a recommendation on how much I can safely dilute this?
Would adding 3 gallons of water (for a total batch of 4 gallons) be too much?
Should it be closer to a 1:1 ratio?