- Joined
- 12/9/10
- Messages
- 45
- Reaction score
- 8
Hello .
Was wondering about anyones experience in this area .
So far research suggests a 10% -25% addition is enough.
Get rid of the fuzz and seeds , contact with juice leads to wierd tastes later .
Storing them with apples before pressing, for a time ,(few weeks) can impart some of the flavour into the apples.
the addition of pectanise to cut up fruit can aid juice extraction.
My plan is to cut up and slice damaged fruit to freeze . this will then be ready to add to secondry as done with apples for extra full flavour..Later on.
Better fruit store with some apples as harvest comes in . juice with screw jiucer and ferment.
Freezing breaks the apples down and i imagine the quince would this be a good step to speed up the juicing process and take the load of the juicer. ? . the quince are much tougher than the apples .
I have a slow speed screw juicer thats quite tough but still domestic . I realise this will be a slow process , but so is brewing.
Any thoughts or tips much appreciated.
cheers.
Was wondering about anyones experience in this area .
So far research suggests a 10% -25% addition is enough.
Get rid of the fuzz and seeds , contact with juice leads to wierd tastes later .
Storing them with apples before pressing, for a time ,(few weeks) can impart some of the flavour into the apples.
the addition of pectanise to cut up fruit can aid juice extraction.
My plan is to cut up and slice damaged fruit to freeze . this will then be ready to add to secondry as done with apples for extra full flavour..Later on.
Better fruit store with some apples as harvest comes in . juice with screw jiucer and ferment.
Freezing breaks the apples down and i imagine the quince would this be a good step to speed up the juicing process and take the load of the juicer. ? . the quince are much tougher than the apples .
I have a slow speed screw juicer thats quite tough but still domestic . I realise this will be a slow process , but so is brewing.
Any thoughts or tips much appreciated.
cheers.