Alan,
I think it depends on your fruit. I've been shredding zucchini and freezing
for years to make bread and muffins. It has only been recently that I have
tried making wine. You're in the UK, and your fruit may come out a bit
different than mine here in Wisconsin. Zucchini has always been pretty dry
when I freeze it, but if I wait a few months longer and thaw, I get a very
soupy wet consistency. It seems to get more soupy the longer you freeze.
Anyway, I would hang in there and keep going. I was surprised by how much
wetter the shredded cucumbers turned out before I froze those. Pumpkin
(which I shred & freeze also) on the other hand comes out very, very dry and
there's not much water when I thaw that, but the wine is very, very good.
Let me know how your other ideas work.
Darlene

"Alan Gould" > wrote in message
...
> In article >, Dar V
> > writes
>>Thanks. You've given me a lot to think about while the shredded cukes are
>>in
>>the freezer.
>
> Dar, your cukes will do very well for having been frozen, I'm certain of
> that, but I am having second thoughts about its advisability with looser
> fleshed zucchini. The batch I did released their juices very well after
> freezing and being treated with sugar and enzyme, then the solids rose
> to the top in the usual way and I gave them a good stir twice a day for
> three days. After I stirred them yesterday, the 4th. day, I could see
> that there had been a change in the mash. It was still fermenting
> vigorously, but the solids and liquids vessels were not separating.
> I could see that because my initial fermentation vessel is translucent.
> I decided to strain it off immediately, but the liquid in the secondary
> vessels now looks almost as though it has been cooked into a soup.
>
> It is early days and I hope that batch of wine may come round in time,
> but what I am going to do is try again without freezing, peeling or
> enzyme this time. I will wash, top, tail and roughly chop the fruits,
> then put them into a vessel with sugar and see what juice is extracted.
> If it looks viable, I will sulphite it, then proceed in the usual way,
> maybe using grape concentrate, maybe not. Fortunately we have a massive
> surplus of zucchinis, so I am able to experiment.
> --
> Alan Gould. North Lincolnshire, UK.