Chuck52
Veteran Member
Knot,
Wine making stores sell pectinase, an enzyme that breaks down pectin. I've used it in wine and cider recipes, but never tried it on anything pectin had been added to, like jams or jellies. I suppose it would work, but you might need to use quite a bit more than you do for the juices.
I guess one of those juice extractors might work for smaller volumes, but I always assumed (with no experience) that the juice would be somewhat diluted or would taste cooked.
Some of the guys I work with were talking presses and such and one of them told about how his stepson used a mechanical juicer to process enough apples to get five gallons of juice....and a worn out juicer!
My wine is working pretty fast. I figure I may be racking to the secondary this weekend, so I need to borrow a friends small press to squeeze the good stuff out of all the pulp that will be left behind. I bet I get 1-2 quarts of juice out of that, and when it comes to booze I'm a real waste-not want-not type!
Chuck
Wine making stores sell pectinase, an enzyme that breaks down pectin. I've used it in wine and cider recipes, but never tried it on anything pectin had been added to, like jams or jellies. I suppose it would work, but you might need to use quite a bit more than you do for the juices.
I guess one of those juice extractors might work for smaller volumes, but I always assumed (with no experience) that the juice would be somewhat diluted or would taste cooked.
Some of the guys I work with were talking presses and such and one of them told about how his stepson used a mechanical juicer to process enough apples to get five gallons of juice....and a worn out juicer!
My wine is working pretty fast. I figure I may be racking to the secondary this weekend, so I need to borrow a friends small press to squeeze the good stuff out of all the pulp that will be left behind. I bet I get 1-2 quarts of juice out of that, and when it comes to booze I'm a real waste-not want-not type!
Chuck
