Ways to extract from fruits

oops, needed to set email and name, sorry

Sometimes I use boiling water and sometimes cold water but I generally just cut up the fruit, pour water over it, add pectic enzyme and campden and let it set for 24 yours. Then I add anything else I am adding and ferment. After 3 to 5 days the pectic enzyme will have broken down the pulp and you can strain and press (if necessary) and you will get virtually all of the juice.

These are general instructions and some fruit may require special handling. Some fruit require de-seeding or removal of the skinning and others not.

Ray

If I put the fruit in a straining bag and pour water over it and the pectic enzyme in, will the enzyme get in through the bag and still do it's work?

I have never used a straining bag like that but I would guess that it would. However you do need to punch down and kneed the fruit once or twice a day even if it is in the straining bag.

Ray

Adam, I do use a straining bag. after you add the boiling water, allow the must to cool before adding the pectic enzyme - just stir it in the must, it will break down the fruit. Please do as Ray suggests, to stir the must and punch down the bag twice a day during fermentation. Just an added note, I have found that freezing certain fruits and then allowing then to defrost before making the wine, helps the fruit break down even more and gives you more juice/taste. It seems to work very well with Rhubarb, pumpkin, strawberries, and cranberries. Good-luck. Darlene

I was thinking of doing a strawberry this weekend. Any certain amount of time for the freezing process? Or just as long as it gets frozen solid, it is enough?

I think that it should probably be frozen solid for a day or so. I've used fruits which have been frozen for a month or longer. Come to think of it though, it is Friday already, so you might not have time if you want to do it this weekend. It is up to you. Darlene

I would think that once the fruit is indeed frozen, it wouldn't matter much whether it was thawed after being frozen for one day or one month -- the result should be much the same.

BTW -- freezing also works very well with pear.

Bart

Actually, if the fruit is frozen for a longer period of time, you can tell the difference. I've been picking strawberries for years in June/July, making jam, and then freezing the rest. There is a small change in color and consistency, if I take out a quart in September versus taking a quart out now in April. That's why they always say to date what you freeze, because freezing long term (1 year) can affect what you freeze - I think they call it freezer burn. Darlene

For applications like making pies or jam, freezer burn could easily be an issue, but I'd hazard a guess that it wouldn't make much difference in wine made from fruit.

Anyone done this experiment?

Tom S

That's true. Frozen fruit will lose flavour over time. The colder the storage temperature, the better the flavour preservation.

Freezer burn is due to oxygen exposure, it does not directly have anything to do with freezing duration.

Ben

Improved Winemaking

Yes, and actually it can make a big difference. Freezer burn will reduce flavour and colour in the fruit significantly.

No matter what I'm making (wine, jam, etc), I'd want the best quality fruit possible and that means avoiding freezer burn.

Ben

Yes, but like Ben said the storage temp. and a constant temp. is more important than the duration. A 0 F chest freezer will preserve food much better than a fridge freezer. The chest freezer will be colder and it keeps the temp. constant better because of the thermal mass of a full freezer and it usually isn't opened as often.

I've had two year old food come out of our chest freezer with zero freezer burn even though it was less than perfectly wrapped. It does take longer to thaw though because of the colder starting temp.

Andy