Juicing versus boiling vegetables....how to convert?


Alex posted regarding juicing for carrot wine and it leads me to this
more general question...
Has anyone come up with a rule of thumb quantity conversion for people
who are going to juice vegetables rather than boil them?
Sean
Reply to
snpm
As you know, my guess is to use the same amount of vegetable as in the standard recipe and add less water to make up your gallon. Anyone else got any evidence or anecdote on this subject?
Jim
----- Original Message ----- From: "snpm" Newsgroups: rec.crafts.winemaking Sent: Sunday, February 11, 2007 7:58 PM Subject: Juicing versus boiling vegetables....how to convert?
Reply to
jim
I'd like to bump this thread in case anyone can confirm or correct my question. Any ideas?
Thanks, Jim
standard recipe and add less water to make up
Reply to
jim
When I made chokecherry wine, I only used the juice from the steamer. I weighed the berries and then steamed. The wine was excellent, just lighter in color.
John
Reply to
Canstampus
That's good to hear, thanks for letting us know and good to hear the wine was so good!
Jim
weighed the berries and then steamed. The
question. Any ideas?
standard recipe and add less water to make up
Reply to
jim
So that would seem to be one hand in the air for "dont change the quantities"
Are there any evidenced based practice databases for country winemaking?
Reply to
snpm

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