Fruit juice instead of chopped fruit

[aubreywieber]

Is there a drawback to just adding fruit juice rather than whole or chopped pieces of fruit? If you use 100% juice, it seems like it would work the same way and be much easier, specifically due to the sanitation of juice. I have looked around online but not found much as far as results go.

 

[zefbrew]

Interesting question...

 

[theDREWery]

Depends on the fruit. Apple juice is definatly the preferred meathod. But the skins of some fruits, like blueberries, have a lot of flavor that doesn't come out from juicing. A long soak, preferably with some pectic enzyme, will pull a lot of flavor and color from the skins.

 

[aubreywieber]

What about with cherries?

 

[theDREWery]

Cherry juice is fine, I played with fresh fruit and didn't see much difference. I've been using a cherry juice concentrate to make wine, and really digging it. I think I'm gunna use it to make a kriek.