Being new to the whole home brew scene I've been looking at a lot of recipes ( mostly wines and meads, most beer recipes are by mash which I do not have the room for at this time) in many recipes people say they crush their fruits in primary for the juice and then leave the left over in primary in the mesh bags. My question is, is that the best way to do it or if I were to put the fruits through a juicer then heat or use a camden will i get as good of a result from fully juiced fruits.
Juicing for wines
- Thread starter Weaves
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I just chop mine up and freeze them. Then when they thaw they are mush. Add some campden in about 24 hour before pitching yeast an you should be fine.
I put all of the frozen fruit into a paint strainer bag and let it thaw in the primary. Sometimes I will crush the thaw fruit a little with the bottom of a wine bottle but for the most part freezing breaks it down enough so I don't have to and the yeast will make plenty good work of the rest of it.
Yeah I always add campden about 24 hours before yeast.
Sometimes, but I find that after fermentation the flavor completely changes. If you want it to really taste like the fruity you Will have to wait until fermentation completes and stabilize with potassium sorbate then add more fruit to bring the flavor.
