freezing to obtain fruit juice

Ada, I freeze most of my fruits/vegeas before I use them for making wine. I usually don't have a problem with hazes, if I rack enough off the lees and give the wine some time (7 months) before bottling. That is not to say that I haven't had a problem here or there. If you are following a current recipe, you shouldn't have a problem. In case you do, Jack Keller has a very good listing of hazes and how to clear them on his homemaking web site. I printed it out and have it in a binder so I can refer to it every now and then. Darlene

Using a pectin enzyme during pressing and again during the later femrentations can help the haze to settle out. Depending on your level of experiece it is possible to use clearing agents or filters to remove the haze.

Freezing is a good method for improving juice yield. It will not cause a haze problem which is not to say you will not have a haze problem. You still need to use pectin enzyme as recommended to avoid haze.

Ray