I use frozen fruit on most all my fruit wines due to the fact that I
wouldn't feed the fresh fruit availeable here to my worst enemy (They
stock newly arrived berries that are already molding on the shelves
here).
Most recipes say to thaw frozen fruit before you add sugar water that
you have boiled. Instead I leave the fruit frozen and it cools the
water considerably! Then I crush the thawed fruit with sanitized hands.
The hole mess is in my mesh bag so it's not a problem.
This works about the same way as Waldo's bag of ice cubes which I also use if the temp is still to high to add campden.
Pete
wouldn't feed the fresh fruit availeable here to my worst enemy (They
stock newly arrived berries that are already molding on the shelves
here).
Most recipes say to thaw frozen fruit before you add sugar water that
you have boiled. Instead I leave the fruit frozen and it cools the
water considerably! Then I crush the thawed fruit with sanitized hands.
The hole mess is in my mesh bag so it's not a problem.
This works about the same way as Waldo's bag of ice cubes which I also use if the temp is still to high to add campden.
Pete