I would think that once the fruit is indeed frozen, it wouldn't matter much
whether it was thawed after being frozen for one day or one month -- the
result should be much the same.

BTW -- freezing also works very well with pear.

Bart

"Dar V" > wrote in message
...
> I think that it should probably be frozen solid for a day or so. I've
used
> fruits which have been frozen for a month or longer. Come to think of it
> though, it is Friday already, so you might not have time if you want to do
> it this weekend. It is up to you.
> Darlene
>
> "Adam Lang" > wrote in message
> ...
> > I was thinking of doing a strawberry this weekend. Any certain amount
of
> > time for the freezing process? Or just as long as it gets frozen solid,
> it
> > is enough?
> >
> > "Dar V" > wrote in message
> > ...
> > > Adam,
> > > I do use a straining bag. after you add the boiling water, allow the
> must
> > > to cool before adding the pectic enzyme - just stir it in the must, it
> > will
> > > break down the fruit. Please do as Ray suggests, to stir the must and
> > punch
> > > down the bag twice a day during fermentation. Just an added note, I
> have
> > > found that freezing certain fruits and then allowing then to defrost
> > before
> > > making the wine, helps the fruit break down even more and gives you
more
> > > juice/taste. It seems to work very well with Rhubarb, pumpkin,
> > > strawberries, and cranberries. Good-luck.
> > > Darlene
> >
> >
>
>