Reading through a variety of recipes, there are a variety of ways to extract
the juice you need to ferment. Some have you crush the fruit and put it in
the bottom of your primary and pour boiling water over it and then add yeast
to that and rack off the must. Others have you add crushed fruit to a grain
bag and pour boiling water over that and then ferment the juice.

Is there a general rule of thumb for how to handle it or certain fruits have
to be handled certain ways or is it just personal preference?

oops, needed to set email and name, sorry

<no> wrote in message ...
> Reading through a variety of recipes, there are a variety of ways to
extract
> the juice you need to ferment. Some have you crush the fruit and put it
in
> the bottom of your primary and pour boiling water over it and then add
yeast
> to that and rack off the must. Others have you add crushed fruit to a
grain
> bag and pour boiling water over that and then ferment the juice.
>
> Is there a general rule of thumb for how to handle it or certain fruits
have
> to be handled certain ways or is it just personal preference?
>
>

Sometimes I use boiling water and sometimes cold water but I generally just
cut up the fruit, pour water over it, add pectic enzyme and campden and let
it set for 24 yours. Then I add anything else I am adding and ferment.
After 3 to 5 days the pectic enzyme will have broken down the pulp and you
can strain and press (if necessary) and you will get virtually all of the
juice.

These are general instructions and some fruit may require special handling.
Some fruit require de-seeding or removal of the skinning and others not.

Ray

<no> wrote in message ...
> Reading through a variety of recipes, there are a variety of ways to
extract
> the juice you need to ferment. Some have you crush the fruit and put it
in
> the bottom of your primary and pour boiling water over it and then add
yeast
> to that and rack off the must. Others have you add crushed fruit to a
grain
> bag and pour boiling water over that and then ferment the juice.
>
> Is there a general rule of thumb for how to handle it or certain fruits
have
> to be handled certain ways or is it just personal preference?
>
>

If I put the fruit in a straining bag and pour water over it and the pectic
enzyme in, will the enzyme get in through the bag and still do it's work?

"Ray" > wrote in message
om...
> Sometimes I use boiling water and sometimes cold water but I generally
just
> cut up the fruit, pour water over it, add pectic enzyme and campden and
let
> it set for 24 yours. Then I add anything else I am adding and ferment.
> After 3 to 5 days the pectic enzyme will have broken down the pulp and you
> can strain and press (if necessary) and you will get virtually all of the
> juice.
>
> These are general instructions and some fruit may require special
handling.
> Some fruit require de-seeding or removal of the skinning and others not.
>
> Ray
>
> <no> wrote in message ...
> > Reading through a variety of recipes, there are a variety of ways to
> extract
> > the juice you need to ferment. Some have you crush the fruit and put it
> in
> > the bottom of your primary and pour boiling water over it and then add
> yeast
> > to that and rack off the must. Others have you add crushed fruit to a
> grain
> > bag and pour boiling water over that and then ferment the juice.
> >
> > Is there a general rule of thumb for how to handle it or certain fruits
> have
> > to be handled certain ways or is it just personal preference?
> >
> >
>
>

I have never used a straining bag like that but I would guess that it would.
However you do need to punch down and kneed the fruit once or twice a day
even if it is in the straining bag.

Ray

"Adam Lang" > wrote in message
news
> If I put the fruit in a straining bag and pour water over it and the
pectic
> enzyme in, will the enzyme get in through the bag and still do it's work?
>
> "Ray" > wrote in message
> om...
> > Sometimes I use boiling water and sometimes cold water but I generally
> just
> > cut up the fruit, pour water over it, add pectic enzyme and campden and
> let
> > it set for 24 yours. Then I add anything else I am adding and ferment.
> > After 3 to 5 days the pectic enzyme will have broken down the pulp and
you
> > can strain and press (if necessary) and you will get virtually all of
the
> > juice.
> >
> > These are general instructions and some fruit may require special
> handling.
> > Some fruit require de-seeding or removal of the skinning and others not.
> >
> > Ray
> >
> > <no> wrote in message ...
> > > Reading through a variety of recipes, there are a variety of ways to
> > extract
> > > the juice you need to ferment. Some have you crush the fruit and put
it
> > in
> > > the bottom of your primary and pour boiling water over it and then add
> > yeast
> > > to that and rack off the must. Others have you add crushed fruit to a
> > grain
> > > bag and pour boiling water over that and then ferment the juice.
> > >
> > > Is there a general rule of thumb for how to handle it or certain
fruits
> > have
> > > to be handled certain ways or is it just personal preference?
> > >
> > >
> >
> >
>
>

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

"Adam Lang" > wrote in message
...
> oops, needed to set email and name, sorry
>
> <no> wrote in message ...
> > Reading through a variety of recipes, there are a variety of ways to
> extract
> > the juice you need to ferment. Some have you crush the fruit and put it
> in
> > the bottom of your primary and pour boiling water over it and then add
> yeast
> > to that and rack off the must. Others have you add crushed fruit to a
> grain
> > bag and pour boiling water over that and then ferment the juice.
> >
> > Is there a general rule of thumb for how to handle it or certain fruits
> have
> > to be handled certain ways or is it just personal preference?
> >
> >
>
>

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

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
>
>

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
> >
> >
>
>

Actually, if the fruit is frozen for a longer period of time, you can tell
the difference. I've been picking strawberries for years in June/July,
making jam, and then freezing the rest. There is a small change in color
and consistency, if I take out a quart in September versus taking a quart
out now in April. That's why they always say to date what you freeze,
because freezing long term (1 year) can affect what you freeze - I think
they call it freezer burn.
Darlene

"bwesley7" > wrote in message
news:zeZfc.25502$XP2.11790@lakeread06...
> 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
> > >
> > >
> >
> >
>
>

"Dar V" > wrote in message
...
> Actually, if the fruit is frozen for a longer period of time, you can tell
> the difference. I've been picking strawberries for years in June/July,
> making jam, and then freezing the rest. There is a small change in color
> and consistency, if I take out a quart in September versus taking a quart
> out now in April. That's why they always say to date what you freeze,
> because freezing long term (1 year) can affect what you freeze - I think
> they call it freezer burn.

For applications like making pies or jam, freezer burn could easily be an
issue, but I'd hazard a guess that it wouldn't make much difference in wine
made from fruit.

Anyone done this experiment?

Tom S

> Actually, if the fruit is frozen for a longer period of time, you can tell
> the difference.

That's true. Frozen fruit will lose flavour over time. The colder the
storage temperature, the better the flavour preservation.

> because freezing long term (1 year) can affect what you freeze - I think
> they call it freezer burn.

Freezer burn is due to oxygen exposure, it does not directly have
anything to do with freezing duration.

Ben

Improved Winemaking
http://members.tripod.com/~BRotter/

> For applications like making pies or jam, freezer burn could easily be an
> issue, but I'd hazard a guess that it wouldn't make much difference in wine
> made from fruit.
>
> Anyone done this experiment?

Yes, and actually it can make a big difference. Freezer burn will
reduce flavour and colour in the fruit significantly.

No matter what I'm making (wine, jam, etc), I'd want the best quality
fruit possible and that means avoiding freezer burn.

Ben

That is very true, however, the longer a product is frozen the
greater the chance that some or all of the fruit will become freezer
burnt.

On 18 Apr 2004 15:15:07 -0700, (Ben Rotter)
wrote:

>> Actually, if the fruit is frozen for a longer period of time, you can tell
>> the difference.
>
>That's true. Frozen fruit will lose flavour over time. The colder the
>storage temperature, the better the flavour preservation.
>
>> because freezing long term (1 year) can affect what you freeze - I think
>> they call it freezer burn.
>
>Freezer burn is due to oxygen exposure, it does not directly have
>anything to do with freezing duration.
>
>Ben
>
>Improved Winemaking
>http://members.tripod.com/~BRotter/

Someone Like You > wrote in message >. ..
> That is very true, however, the longer a product is frozen the
> greater the chance that some or all of the fruit will become freezer
> burnt.
>

Yes, but like Ben said the storage temp. and a constant temp. is more
important than the duration. A 0 F chest freezer will preserve food
much better than a fridge freezer. The chest freezer will be colder
and it keeps the temp. constant better because of the thermal mass of
a full freezer and it usually isn't opened as often.

I've had two year old food come out of our chest freezer with zero
freezer burn even though it was less than perfectly wrapped. It does
take longer to thaw though because of the colder starting temp.

Andy