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|Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes.|
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Relationship between pitted/unpitted cherries
I am getting ready to start new batch and want to use 10 pounds of fresh
cherries.. Unfortunately, I have only been able to get a hold of canned,
pitted cherries. Given that the pit constitutes a significant amount of the
weight of the cherry, what are your recommendations for the new amount I
should add? I have been able to find some info, but nothing exact. There
is a USDA guide to farm products that seems to indicate pitted cherries
weigh about 70% of unpitted cherries, which would mean 7 pounds. Does this
sound right? Thanks for any advice.
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