I recently purchased a 10 liter Mehu Liisa steam juicer and have finished steaming some apples and some pears. Next up, I will be doing some frozen blueberries. Now, the question is, how much steamed juice should I use in a 5-gallon batch?
Mehu Liisa says, "When making wines from juices, usually 1-2 pints are sufficient to provide all of the flavour necessary for a gallon. Under no circumstances should you attempt to use a full gallon of juice to make the wine, as the resultant liquid as well as possessing an excess of acid will have an overpowering flavour...in many instances it is better to take the weight of the fruit that is known to yield a good wine and use the liquid from it to prepare the brew."
Elsewhere on the web I have seen recommendations to use much more steamed juice. For example, one recommendation was to use 4 gallons of steamed apple juice in a 5 gallon batch!
It seems to me that Mehu Liisa's suggestion to use the juice from the fruit recommended by weight in a given recipe makes sense. If not, why steam juice since you would be "wasting" valuable fruit that could have otherwise been used in the wine?
Accordingly, unless you folks know that I should proceed otherwise, I plan to use the Mehu Liisa's recopmmendations. For example, I will juice 15 pounds of blueberries and use that juice to make a 5 gallon batch of wine.
I look forward to your feedback.
Mehu Liisa says, "When making wines from juices, usually 1-2 pints are sufficient to provide all of the flavour necessary for a gallon. Under no circumstances should you attempt to use a full gallon of juice to make the wine, as the resultant liquid as well as possessing an excess of acid will have an overpowering flavour...in many instances it is better to take the weight of the fruit that is known to yield a good wine and use the liquid from it to prepare the brew."
Elsewhere on the web I have seen recommendations to use much more steamed juice. For example, one recommendation was to use 4 gallons of steamed apple juice in a 5 gallon batch!
It seems to me that Mehu Liisa's suggestion to use the juice from the fruit recommended by weight in a given recipe makes sense. If not, why steam juice since you would be "wasting" valuable fruit that could have otherwise been used in the wine?
Accordingly, unless you folks know that I should proceed otherwise, I plan to use the Mehu Liisa's recopmmendations. For example, I will juice 15 pounds of blueberries and use that juice to make a 5 gallon batch of wine.
I look forward to your feedback.