Hi folks. For those who are working on larger than home winemaking scales, I'm wondering how you go about dealing with fruits other than grapes in quantities. Specifically I am interested in how you crush chokecherries. I think they are too small to be effectively crushed in a standard grape crusher. I know when I press them later they will break apart then but I think the best color and flavor extraction occurs if you can break the cherries before fermentation.
So, how do you crush chokecherries?
And on a broader note, what other fruits/non-grape ingredients have you found require equipment or techniques to handle the fruit that is different than standard grape wine equipment?
Thanks.
So, how do you crush chokecherries?
And on a broader note, what other fruits/non-grape ingredients have you found require equipment or techniques to handle the fruit that is different than standard grape wine equipment?
Thanks.
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