Brakeman_Brewing
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- Joined
- Oct 12, 2007
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I have been tooling with the idea of using canned or even fresh fruit to make juice/puree to add to a base of 100% apple juice for my next batch of apple wine.
Basically Ive got a nice blender with a glass pitcher, and Ive also got a fruit juicer.
One main concern is the use of fresh fruit in the juicer: the possible introduction of wild yeast and or unwanted bacteria. Maybe this shouldnt be a concern...
Ive read up and found alot of people use canned fruit and make a puree in the blender.
Either way I have the ability to try both, anyone have any input, suggestions or pro's and con's on the matter?
Basically Ive got a nice blender with a glass pitcher, and Ive also got a fruit juicer.
One main concern is the use of fresh fruit in the juicer: the possible introduction of wild yeast and or unwanted bacteria. Maybe this shouldnt be a concern...
Ive read up and found alot of people use canned fruit and make a puree in the blender.
Either way I have the ability to try both, anyone have any input, suggestions or pro's and con's on the matter?