djrockinsteve
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I have always pressed my apples and pears for fresh juice to ferment. I have also read about others cutting up and fermenting with some water for awhile, then removing the fruit before it oxidizes.
Is one better than the other? After pressing I'll add just a little water and sugar to make about 6 gallons to yield a good 5 gallons when all is said and done. Would you get more flavor allowing the flesh of the fruit to be a part of fermentation?
I plan on making some peach and water melon wine this year and was curious.
Is one better than the other? After pressing I'll add just a little water and sugar to make about 6 gallons to yield a good 5 gallons when all is said and done. Would you get more flavor allowing the flesh of the fruit to be a part of fermentation?
I plan on making some peach and water melon wine this year and was curious.