Alex posted regarding juicing for carrot wine and it leads me to this
more general question...

Has anyone come up with a rule of thumb quantity conversion for people
who are going to juice vegetables rather than boil them?

Sean

As you know, my guess is to use the same amount of vegetable as in the standard recipe and add less water to make up
your gallon. Anyone else got any evidence or anecdote on this subject?

Jim

----- Original Message -----
From: "snpm" >
Newsgroups: rec.crafts.winemaking
Sent: Sunday, February 11, 2007 7:58 PM
Subject: Juicing versus boiling vegetables....how to convert?


> Alex posted regarding juicing for carrot wine and it leads me to this
> more general question...
>
> Has anyone come up with a rule of thumb quantity conversion for people
> who are going to juice vegetables rather than boil them?
>
> Sean
>

I'd like to bump this thread in case anyone can confirm or correct my question. Any ideas?

Thanks, Jim

"jim" > wrote in message ...
> As you know, my guess is to use the same amount of vegetable as in the standard recipe and add less water to make up
> your gallon. Anyone else got any evidence or anecdote on this subject?
>
> Jim
>
> ----- Original Message -----
> From: "snpm" >
> Newsgroups: rec.crafts.winemaking
> Sent: Sunday, February 11, 2007 7:58 PM
> Subject: Juicing versus boiling vegetables....how to convert?
>
>
>> Alex posted regarding juicing for carrot wine and it leads me to this
>> more general question...
>>
>> Has anyone come up with a rule of thumb quantity conversion for people
>> who are going to juice vegetables rather than boil them?
>>
>> Sean
>>
>
>

When I made chokecherry wine, I only used the juice from the steamer. I
weighed the berries and then steamed. The wine was excellent, just lighter
in color.

John
"jim" > wrote in message
...
> I'd like to bump this thread in case anyone can confirm or correct my
> question. Any ideas?
>
> Thanks, Jim
>
> "jim" > wrote in message
> ...
>> As you know, my guess is to use the same amount of vegetable as in the
>> standard recipe and add less water to make up your gallon. Anyone else
>> got any evidence or anecdote on this subject?
>>
>> Jim
>>
>> ----- Original Message -----
>> From: "snpm" >
>> Newsgroups: rec.crafts.winemaking
>> Sent: Sunday, February 11, 2007 7:58 PM
>> Subject: Juicing versus boiling vegetables....how to convert?
>>
>>
>>> Alex posted regarding juicing for carrot wine and it leads me to this
>>> more general question...
>>>
>>> Has anyone come up with a rule of thumb quantity conversion for people
>>> who are going to juice vegetables rather than boil them?
>>>
>>> Sean
>>>
>>
>>
>
>

That's good to hear, thanks for letting us know and good to hear the wine was so good!

Jim

"Canstampus" > wrote in message news:ht0Dh.1070473$1T2.23993@pd7urf2no...
> When I made chokecherry wine, I only used the juice from the steamer. I weighed the berries and then steamed. The
> wine was excellent, just lighter in color.
>
> John
> "jim" > wrote in message ...
>> I'd like to bump this thread in case anyone can confirm or correct my question. Any ideas?
>>
>> Thanks, Jim
>>
>> "jim" > wrote in message ...
>>> As you know, my guess is to use the same amount of vegetable as in the standard recipe and add less water to make up
>>> your gallon. Anyone else got any evidence or anecdote on this subject?
>>>
>>> Jim
>>>
>>> ----- Original Message -----
>>> From: "snpm" >
>>> Newsgroups: rec.crafts.winemaking
>>> Sent: Sunday, February 11, 2007 7:58 PM
>>> Subject: Juicing versus boiling vegetables....how to convert?
>>>
>>>
>>>> Alex posted regarding juicing for carrot wine and it leads me to this
>>>> more general question...
>>>>
>>>> Has anyone come up with a rule of thumb quantity conversion for people
>>>> who are going to juice vegetables rather than boil them?
>>>>
>>>> Sean
>>>>
>>>
>>>
>>
>>
>
>

So that would seem to be one hand in the air for "dont change the
quantities"

Are there any evidenced based practice databases for country
winemaking?


On Feb 21, 11:47 am, "Canstampus" > wrote:
> When I made chokecherry wine, I only used the juice from the steamer. I
> weighed the berries and then steamed. The wine was excellent, just lighter
> in color.
>
> John"jim" > wrote in message
>
> ...
>
>
>
> > I'd like to bump this thread in case anyone can confirm or correct my
> > question. Any ideas?
>
> > Thanks, Jim
>
> > "jim" > wrote in message
> ...
> >> As you know, my guess is to use the same amount of vegetable as in the
> >> standard recipe and add less water to make up your gallon. Anyone else
> >> got any evidence or anecdote on this subject?
>
> >> Jim
>
> >> ----- Original Message -----
> >> From: "snpm" >
> >> Newsgroups: rec.crafts.winemaking
> >> Sent: Sunday, February 11, 2007 7:58 PM
> >> Subject: Juicing versus boiling vegetables....how to convert?
>
> >>> Alex posted regarding juicing for carrot wine and it leads me to this
> >>> more general question...
>
> >>> Has anyone come up with a rule of thumb quantity conversion for people
> >>> who are going to juice vegetables rather than boil them?
>
> >>> Sean- Hide quoted text -
>
> - Show quoted text -