GustyWinds
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- Aug 1, 2017
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I have an orchard and will be doing some serious pressing this year. I'd like to experiment in reducing fresh pressed juice into syrups. Last year we cooked down some into a thick apple Molasses which is delicious.
I'm wondering if anyone here has experimented with freeze concentration to the point of syrup (maple syrup consistency). I would assume multiple rounds of freezing and thawing? Is it possible to create syrup this way?
I'd like to store the syrup and use it for multiple purposes, including adding to fermentations to up the sugar content (using a homemade source instead of a store bought). My concern with boiling is the cooked apple flavor it may impart on future fermentations, especially if I use a lot which I would to replace honey in my high gravity melomels.
I appreciate any insights and recommendations.
I'm wondering if anyone here has experimented with freeze concentration to the point of syrup (maple syrup consistency). I would assume multiple rounds of freezing and thawing? Is it possible to create syrup this way?
I'd like to store the syrup and use it for multiple purposes, including adding to fermentations to up the sugar content (using a homemade source instead of a store bought). My concern with boiling is the cooked apple flavor it may impart on future fermentations, especially if I use a lot which I would to replace honey in my high gravity melomels.
I appreciate any insights and recommendations.