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Crushing and Pressing options
Thanks for the input so far. I'm trying to figure what way to go...
the I Love Lucy method or squeeze until by fingers cramp! With grapes, aside from not wanting to crush seeds, can you press too much? I would assume not! ANd where does it stand on adding extra pectin enzyme to break down... I've done that in a limited fashion with other fruits, but is there a max? Thanks! |
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