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Old 11-20-2005, 02:50 PM   #1
homebrewer_99
 
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Feb 2005
Atkinson (near the Quad Cities), IL
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I am preparing to brew another batch of mead and was concerned about freezing fruit for future use.

I did a search and came up with this helpful link:

http://www.ext.nodak.edu/extpubs/yf/foods/fn182w.htm

Basically some of the same info:

http://edis.ifas.ufl.edu/FY720
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Old 11-20-2005, 03:14 PM   #2
david_42
 
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Good stuff! I think freezing actually improves the quality of my blackberry ciders, better juice extraction after rupturing the cell walls.
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Old 11-20-2005, 09:16 PM   #3
Caplan
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Quote:
Originally Posted by david_42
Good stuff! I think freezing actually improves the quality of my blackberry ciders, better juice extraction after rupturing the cell walls.
I agree. If you want frozen soft berries to retain the same texture and shape as fresh berries i say don't bother. If you want to save the FLAVOUR for brewing, cooking or preserves then freezing is THE best way of 'extending the seasonality' of fruits and utilizing your hard picked/bought gains a few months later - Just remember to label them with dates and use them as quickly as you can!

 
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Old 12-05-2005, 11:27 AM   #4
Francis Eric
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Dec 2005
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I was just reading that alittle and have to add when using sufites use if on hand ascorbic acid in congunction with. It helps to preservatives or should I say hightens them which is good for me,because over 1000 capsuls in the next room I have a link, but as of right now I don't quite understand yet. vitamin c info near bottom of page if you go back and go to story index a bunch more other info.

http://www.winemakermag.com/feature/21.html


 
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