Yesterday, Clare, my partner, decided to defrost the "back" fridge.
So I chiselled my way into the freezer box and removed just under 11lb of kiwi fruit (from last time they were really cheap), I finally unboxed the cheap steam juicer that I got on ebay a month or two ago and fired it up.
Now I'm the owner of just under 1 gallon of kiwi fruit juice (and I'm surprised how it's come out as I gathered that it should - theoretically - retain the "fresh fruit" flavour........it hasn't).
So, having just looked at the recipes section it seems that it's about the 3 to 4 lb per gallon ratio.
I prefer to have my fruit wines more, well, fruit flavoured.
So can anyone think of any downsides to just splitting the juice between 2 gallons i.e. about the 5 to 5.5 lb per gallon ?
Oh and while I think about it, the kiwi juice taste has changed so it's almost like "cooked gooseberry" rather than fresh kiwi tasting. So it concerns me a little if I'm gonna use it for some apples later this year.........
Is it a case of not using it for "sensitive" fruit ? because of the potential for the taste change and/or pectin problems or what ?
regards
JtFB
So I chiselled my way into the freezer box and removed just under 11lb of kiwi fruit (from last time they were really cheap), I finally unboxed the cheap steam juicer that I got on ebay a month or two ago and fired it up.
Now I'm the owner of just under 1 gallon of kiwi fruit juice (and I'm surprised how it's come out as I gathered that it should - theoretically - retain the "fresh fruit" flavour........it hasn't).
So, having just looked at the recipes section it seems that it's about the 3 to 4 lb per gallon ratio.
I prefer to have my fruit wines more, well, fruit flavoured.
So can anyone think of any downsides to just splitting the juice between 2 gallons i.e. about the 5 to 5.5 lb per gallon ?
Oh and while I think about it, the kiwi juice taste has changed so it's almost like "cooked gooseberry" rather than fresh kiwi tasting. So it concerns me a little if I'm gonna use it for some apples later this year.........
Is it a case of not using it for "sensitive" fruit ? because of the potential for the taste change and/or pectin problems or what ?
regards
JtFB
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