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Old 02-07-2014, 04:34 AM   #11
fatbloke
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Originally Posted by damdaman View Post
I use a paint strainer bag to contain my fruit so racking isn't an issue, I just remove the bag before racking, squeeze out as much juice from the bag as possible, and toss it in the compost. Mashing and squeezing out the juice as much as possible just seems like it will get more flavor out, and it's worked for me.
Yes that does indeed seem logical doesn't it. The bag technique works well for many fruit, just that people who think that blitzing fruit to puree are mis-guided.

All it does is damage the seed with the potential for bitterness and the fruit pulp becomes a total PITA to remove.

Just freezing the fruit and containing it in a bag is more than enough.

as for squeezing/pressing the fruit/bag, its often worth having a bit of a search and read, as there is some stuff that this is a big no-no for, as it can cause cloudiness, or "jellification" problems. Which is where you just hang the bag over a funnel and shroud it all in plastic (campdens in the wine/juice of course)......
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Old 02-07-2014, 06:45 AM   #12
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Bloke, puree and crushing 2 different things. We crush all our fruit even if its been frozen, let the yeast get to every molecule of fruit right now. Cant think of a fruit that needs pureeing, that is really just a way to make a LOT more sediment. What is funny is that the food processors are used to harvest seeds from fruit with small seeds. One way they get viable elderberry seeds is to pulse them thru a food processor in some water and pour off the pulp after the seeds sink, they are to small for the blades to bite into. King Konging the bag to get every last drop is a bad idea depending on the fruit. We squeeze the heck out of elderberry but with raspberry and blacberry just squeeze to the firm stage. I have to try Bobs method one time of freezing and then thawing in a strainer and using just that free run juice, but that sure would take a lot of fruit. WVMJ

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Old 02-07-2014, 06:02 PM   #13
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Bloke, puree and crushing 2 different things. We crush all our fruit even if its been frozen, let the yeast get to every molecule of fruit right now. Cant think of a fruit that needs pureeing, that is really just a way to make a LOT more sediment. What is funny is that the food processors are used to harvest seeds from fruit with small seeds. One way they get viable elderberry seeds is to pulse them thru a food processor in some water and pour off the pulp after the seeds sink, they are to small for the blades to bite into. King Konging the bag to get every last drop is a bad idea depending on the fruit. We squeeze the heck out of elderberry but with raspberry and blacberry just squeeze to the firm stage. I have to try Bobs method one time of freezing and then thawing in a strainer and using just that free run juice, but that sure would take a lot of fruit. WVMJ
When doing freeze/thaw cycle with fruit, its useful to do it 3 times.
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Old 02-08-2014, 08:27 PM   #14
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I made them all but sour/tart cherry
was my favourite by far. Strawberries second. My strawberry mead scored 45 at mazer cup 2013, it was really nice. Makes for very smooth mead. Honeyberry also very good. I would advise against a juice. When I started i used juice a lot but all fruit is just much better taste. Pomegranate I was not a fan.

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Old 02-09-2014, 04:29 AM   #15
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I'm thinking about Costcos three berry blend. How much fruit to use in the 5 gal batch? 12-14 lbs honey.

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Old 02-10-2014, 12:07 AM   #16
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I used 6 lbs of the Cascadian antioxidant berry blend from Costco in a 5gal batch, but I also used a bunch of other fruit too - 6 lbs of frozen blueberries and and some Vintner's Harvest black currant base.

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Old 02-10-2014, 05:58 AM   #17
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I used 6 lbs of the Cascadian antioxidant berry blend from Costco in a 5gal batch, but I also used a bunch of other fruit too - 6 lbs of frozen blueberries and and some Vintner's Harvest black currant base.
Can you link a recipe, I'm interested. Also, results!?
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