MidTNJasonF
Well-Known Member
If I have a quality juicer that extracts a high percentage of juice, i.e. light dry pulp, is there any reason to not extract juice from fruit rather than use whole fruit?
I plan on making a variety of berry, berry blend, or other fruit mead this month and I have a fair bit of fresh picked fruit in the freezer waiting. I am thinking that juicing the fruit, where applicable, makes things easier. Less mess dealing with while whole fruit in the fermeter or in bags. Would probably clear quicker as well.
Is there any advantage to having the whole fruit and its flesh/pulp in the must for fermentation?
I plan on making a variety of berry, berry blend, or other fruit mead this month and I have a fair bit of fresh picked fruit in the freezer waiting. I am thinking that juicing the fruit, where applicable, makes things easier. Less mess dealing with while whole fruit in the fermeter or in bags. Would probably clear quicker as well.
Is there any advantage to having the whole fruit and its flesh/pulp in the must for fermentation?