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  • From: Kevin Moore <aleguy33@yahoo.com>
  • To: North American Fruit Explorers <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] Fruit juice to wine?
  • Date: Fri, 15 Oct 2010 08:14:11 -0700 (PDT)

I would seed pears prior to juicing, anyway. I assume they contain cyanide the same as apple seeds. while a certain amount of bitterness is desirable in perry, it is usually better to get that by using a certain proportion of more bitter fruits. I'm unsure how well a wine or perry from a single variety will turn out. Thomas Jefferson found only one apple variety that was capable, in his opinion, of making good cider from a single source. Even grape wines are often blended to produce better flavor than a single varietal is capable of generating.
My elderberry wine came out rather blah and required a lot of oak character to make it drinkable. I'm thinking of perhaps blending it with blackberry next year.


From: Stephen Sadler <Docshiva@Docshiva.org>
To: North American Fruit Explorers <nafex@lists.ibiblio.org>
Sent: Fri, October 15, 2010 12:10:20 AM
Subject: Re: [NAFEX] Fruit juice to wine?

If it's seed/stem grit, then, in my experience, the flavor will be affected
even if you strain quickly.  Some off flavors won't show up at first, but
may become strong after a few hours - again, even in the strained juice.  I
would take care not allow woody or seed material into the juice.  You might
do this by seeding the fruit before juicing, juice it by pressing, or by
cooking then pressing/straining, or steam juicing stemmed fruit.

Not all pits or seeds will be a problem.  Citrus seeds can turn the juice
terribly bitter, but peach pits might add some flavor.  I think they'd be
hard on a juicer, though.

~ Stephen 

-----Original Message-----
From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of
Hilborn.E@epamail.epa.gov
Sent: Thursday, October 14, 2010 11:47 AM
To: North American Fruit Explorers
Subject: Re: [NAFEX] Fruit juice to wine?

~mIEKAL said:

  I used a Champion juicer
one year to make my juice & way too much seed grit got into the mix &
it took a few days for it to settle out before I could rack it off,
but was unfortunately long enough to affect the flavor.




No Amish, unfortunately!

I am new to winemaking- If I have a problem with grit as you describe,
can I strain the juice through cheesecloth?

Betsy Hilborn
7a NC

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