PPBart Senior Member Joined Oct 25, 2009 Messages 298 Reaction score 3 Sep 29, 2010 #1 If making an f-pak with juice obtained by steaming grapes (no solids), should one still "simmer to extract all 'flavor' and reduce the water from the fruit." At what point do you risk degrading the flavor with the heat?
If making an f-pak with juice obtained by steaming grapes (no solids), should one still "simmer to extract all 'flavor' and reduce the water from the fruit." At what point do you risk degrading the flavor with the heat?
Tom Senior Member Joined Nov 6, 2006 Messages 11,355 Reaction score 110 Sep 29, 2010 #2 Yes I do. I reduce 3qt to1/2.
PPBart Senior Member Joined Oct 25, 2009 Messages 298 Reaction score 3 Sep 29, 2010 #3 Tom said: Yes I do. I reduce 3qt to1/2. Click to expand... 3 down to 1/2? Wow, that's a lot! Did you perhaps mean 1-1/2? That's still quite a reduction.
Tom said: Yes I do. I reduce 3qt to1/2. Click to expand... 3 down to 1/2? Wow, that's a lot! Did you perhaps mean 1-1/2? That's still quite a reduction.
Tom Senior Member Joined Nov 6, 2006 Messages 11,355 Reaction score 110 Sep 29, 2010 #4 PPBart said: 3 down to 1/2? Wow, that's a lot! Did you perhaps mean 1-1/2? That's still quite a reduction. Click to expand... Yes reduce by 1/2 or to 1 1/2 qt
PPBart said: 3 down to 1/2? Wow, that's a lot! Did you perhaps mean 1-1/2? That's still quite a reduction. Click to expand... Yes reduce by 1/2 or to 1 1/2 qt
