using a blender, pectolayse, and making a mush with soft peeled canned fruit.........
is this possible on tinned fruit? to blend into a mush, like apricots, and produce with the other ingredients, ie grape juice etc in a primary, and then airlock and ferment without straining out until dry?
I suppose I can answer my own question... never heard of it before... difficult to get the fruit (gross lees) out of the must, right?, even with sieves etc so if we leave it in? Blended? from tins? are they sterile? I think so.
will the fruit oxidise? or if kept under airlock even if mushed like pineapple juice with all the pith, will it oxidise? and is it possible to make an easy wine?
the reason I ask is that I would like to make a wine with a full body, something that is eluding me at present, but I am only a six month wine maker, so excuse my inexperience...
is this possible on tinned fruit? to blend into a mush, like apricots, and produce with the other ingredients, ie grape juice etc in a primary, and then airlock and ferment without straining out until dry?
I suppose I can answer my own question... never heard of it before... difficult to get the fruit (gross lees) out of the must, right?, even with sieves etc so if we leave it in? Blended? from tins? are they sterile? I think so.
will the fruit oxidise? or if kept under airlock even if mushed like pineapple juice with all the pith, will it oxidise? and is it possible to make an easy wine?
the reason I ask is that I would like to make a wine with a full body, something that is eluding me at present, but I am only a six month wine maker, so excuse my inexperience...
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