Hello HBT community,
This site and its community is fantastic and has been a staple in my research when brewing and vinting, so thank you all!
I looked pretty hard to find info before posting, but I haven’t had much luck. I’m seeking any intel you folks might have on the following:
What is the most efficient, practical way to extract juice from fresh fruit in your experience? I don’t usually press my fermenting cider from apples (Though I do for mangoes since I live in FL and I can source them better) but I like to backsweeten the dry cider with fresh juice. I was potentially going to experiment with coring, peeling, and blending my apples to a pulp, then racking the mixture, pulp and all, into a CO2 purged vessel. I would then cold crash it and siphon the remaining juice leaving the pulp behind. Since there are no seeds, I don’t need to worry about tannins putting out off flavors from blending. I also flirted with the idea with supplementing with agar agar to further clarify, but I was concerned about it absorbing some of my sweetening sugar from the apples. Any advice on this would be great!
This site and its community is fantastic and has been a staple in my research when brewing and vinting, so thank you all!
I looked pretty hard to find info before posting, but I haven’t had much luck. I’m seeking any intel you folks might have on the following:
What is the most efficient, practical way to extract juice from fresh fruit in your experience? I don’t usually press my fermenting cider from apples (Though I do for mangoes since I live in FL and I can source them better) but I like to backsweeten the dry cider with fresh juice. I was potentially going to experiment with coring, peeling, and blending my apples to a pulp, then racking the mixture, pulp and all, into a CO2 purged vessel. I would then cold crash it and siphon the remaining juice leaving the pulp behind. Since there are no seeds, I don’t need to worry about tannins putting out off flavors from blending. I also flirted with the idea with supplementing with agar agar to further clarify, but I was concerned about it absorbing some of my sweetening sugar from the apples. Any advice on this would be great!