So I made the plunge, bought a big ole steam juicer and 24 lbs of strawberries ($1/lb).
I set everything up, loaded in 8 lbs, steamed for 90min, checked, steamed for another 45min, and filled about 2 litres worth of canning containers.
There in lies my difficulty. Reading recipes, most folks are using about 3-3.5 gal of juice per 6 gal batch of strawberry wine. Assuming 6 lbs per gallon, that works out to be about 12lbs per gallon.
I'm only getting about 1 gallon per 16 lbs of fruit. However, the juice is black as night (barely see a flashlight through it), and super duper thick and sweet.
So my question is, does anyone else end up with a super thick juice? Am I doing this juicing thing wrong?
Also, do I have to do the whole "bath in the water for 10 minutes" ordeal? I think I read somewhere that folks using the juice for wine just put it into a sanitized glass jar and sealed it up that way.
Thanks folks!
Jify
I set everything up, loaded in 8 lbs, steamed for 90min, checked, steamed for another 45min, and filled about 2 litres worth of canning containers.
There in lies my difficulty. Reading recipes, most folks are using about 3-3.5 gal of juice per 6 gal batch of strawberry wine. Assuming 6 lbs per gallon, that works out to be about 12lbs per gallon.
I'm only getting about 1 gallon per 16 lbs of fruit. However, the juice is black as night (barely see a flashlight through it), and super duper thick and sweet.
So my question is, does anyone else end up with a super thick juice? Am I doing this juicing thing wrong?
Also, do I have to do the whole "bath in the water for 10 minutes" ordeal? I think I read somewhere that folks using the juice for wine just put it into a sanitized glass jar and sealed it up that way.
Thanks folks!
Jify