Focus
Well-Known Member
Got a question for all you mad meaders and wine makers:
According to Jack Keller, the Uncle Charlie of wine, whenever using real fruit in wine or mead (or cyser to be precise, I guess) he always recommends something along the lines of heating water, adding cut-up fruit, and letting it steep / sit for about 24 hours before adding it along with dissolved sugar / honey to the primary.
I have a little juicer that works great for berries, carrots, just about anything you'd want to juice. The juice is a little pulpy, but that stuff should settle out in the must, I think. If I'm making a 1-gal batch of wine or mead, is there some reason that I wouldn't want to juice up my fruit (peaches, strawberries, apples, etc.) and add a pint or two to the honey and water mix?
The pulp my juicer produces is pretty juicy as well, so I could probably steap that for a while in the hot water to get some of the juicy goodness and strain it out when I add it to the primary.
Can anybody provide any insight / comment on this scheme?
Focus
According to Jack Keller, the Uncle Charlie of wine, whenever using real fruit in wine or mead (or cyser to be precise, I guess) he always recommends something along the lines of heating water, adding cut-up fruit, and letting it steep / sit for about 24 hours before adding it along with dissolved sugar / honey to the primary.
I have a little juicer that works great for berries, carrots, just about anything you'd want to juice. The juice is a little pulpy, but that stuff should settle out in the must, I think. If I'm making a 1-gal batch of wine or mead, is there some reason that I wouldn't want to juice up my fruit (peaches, strawberries, apples, etc.) and add a pint or two to the honey and water mix?
The pulp my juicer produces is pretty juicy as well, so I could probably steap that for a while in the hot water to get some of the juicy goodness and strain it out when I add it to the primary.
Can anybody provide any insight / comment on this scheme?
Focus