detlion1643
Well-Known Member
I've made a good bit of wine within the past year thanks to everyone on here! However, I've never attempted using real fruit. I think it has to do with the whole 'pressing/juicing' that doesn't seem worth my time. I am intrigued by how different bought juice vs. real fruit compares. With that in mind I have a couple of questions.
Normally, I just use 5 gallons of juice or concentrate+water and fill my better bottles. I know I should get a 6+ gallon bucket for the initial week(s) ferment with fruit. I Have a lot of cheesecloth and know the fruit can be on top of that in the bucket, so I can easily remove/strain the fruit out. Is there a general guideline to how much liquid to use to get about 5 gallons? Like say 6 gallons of liquid + the fruit? I am aware of the 5-6 lbs of fruit per gallon...
Also, since I don't have any equipment for crushing/pressing/juicing/etc, would it be ok to "slice" the fruit up? IE: Core/slice apples? Slice bananas? Pears? etc...
Normally, I just use 5 gallons of juice or concentrate+water and fill my better bottles. I know I should get a 6+ gallon bucket for the initial week(s) ferment with fruit. I Have a lot of cheesecloth and know the fruit can be on top of that in the bucket, so I can easily remove/strain the fruit out. Is there a general guideline to how much liquid to use to get about 5 gallons? Like say 6 gallons of liquid + the fruit? I am aware of the 5-6 lbs of fruit per gallon...
Also, since I don't have any equipment for crushing/pressing/juicing/etc, would it be ok to "slice" the fruit up? IE: Core/slice apples? Slice bananas? Pears? etc...