Deebee
Well-Known Member
A guy i work with is an avid wine maker and has invested in an bit of gear that he uses to remove juice from fruit.
Basically it sits on the stove and extracts the juice from cut up fri\uit. I know nothing more than that.
He is willing to de juice some apples from me ( we have access to about 50 kilos of small sour /sweet apples)
He has said that he typically gets more juice out of the fruit if he adds sugar to the boiler, but this then makes a thickish syrup like fluid ( ideal for making wine he says)
I am thinking that i can use the juice in order to make a cider, but wondered if i could use this concentrate with some normal apple juice in order to keep the OG and strength down.
My thought is that if i dilute the concentrate with juice, then add black tea for the tannins that i might end up with a decent turbo cider type brew.
Can anyone tell me if this sounds ok?
Thanks
Basically it sits on the stove and extracts the juice from cut up fri\uit. I know nothing more than that.
He is willing to de juice some apples from me ( we have access to about 50 kilos of small sour /sweet apples)
He has said that he typically gets more juice out of the fruit if he adds sugar to the boiler, but this then makes a thickish syrup like fluid ( ideal for making wine he says)
I am thinking that i can use the juice in order to make a cider, but wondered if i could use this concentrate with some normal apple juice in order to keep the OG and strength down.
My thought is that if i dilute the concentrate with juice, then add black tea for the tannins that i might end up with a decent turbo cider type brew.
Can anyone tell me if this sounds ok?
Thanks