Do I need to press frozen fruit?

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you will need to break the skins open to get out all that wonderful juice.. A cleaned and sanitized foot will work if you have nothing else.. You don't need a wine press or anything like that..
 
Being that they are frozen I usually just poor boiling water on them while they are in a fermenting bag and give them a good squeezin. The pectic enzyme will do the rest.
 
i'm going to have to agree with wade. i don't even put the boiling water on them, but it would help both to thaw them, make them even more "loose" and even sanitize them to boot.
 
When they thaw they will release a lot of juice themselves.

Next when at room temperature spray pectic enzyme over them.
Let sit for 24 hours. Then sieve through a nylon stocking which seperates the juice from the pulp.

Then measure SG and acidity and adjust sugar and acid to the measurements.

If you are going to pulp ferment leave the stocking with the pulp in the must. Otherwise squeeze it to get most of the juice out.
Do not squueze too much as pulp will be squeezed out of the stockings when you press to firm.

Luc
 

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