CandleWineProject
Junior
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- Jan 25, 2010
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One thing which I have not tried out but had been wondering about it recently is fruit pressing (not grapes or apples). Shallon Winery in Astoria, OR claims not to add any water or sugar to its peach wine, so I was wondering how he might press the peaches.
I recently stumbled across a library book called The Secrets of Making Wine from Fruits and Berries by Leslie G Slater, written in 1965. It says, “In regards to squeezing, you will find it more difficult to make a good job of hand squeezing fresh fruit pulp than fruit pulp that has been though the preliminary fermentation stage. The fermentation process seams to soften or break down the cells of the fruit making it an easier job to separate the juice from the solids.” I should note that this book goes though a preliminary fermentation if working with fruit, then a primary fermentation (start here if working with juice), and finally a secondary fermentation.
Thing is, Terry Garey in The Joy of Home Winemaking talks about lifting mesh bags full of fruit out of the primary, letting it drip, and then removing it completely (p53). When you get to reading any of the recipes using fruit, the book specifically says not to squeeze the bag when removing it. Example: Furst Raspberry Wine, page 84.
These two seem to run contrary to each other. Maybe techniques have been updated since 1965? Can anyone comment on the differences?
I recently stumbled across a library book called The Secrets of Making Wine from Fruits and Berries by Leslie G Slater, written in 1965. It says, “In regards to squeezing, you will find it more difficult to make a good job of hand squeezing fresh fruit pulp than fruit pulp that has been though the preliminary fermentation stage. The fermentation process seams to soften or break down the cells of the fruit making it an easier job to separate the juice from the solids.” I should note that this book goes though a preliminary fermentation if working with fruit, then a primary fermentation (start here if working with juice), and finally a secondary fermentation.
Thing is, Terry Garey in The Joy of Home Winemaking talks about lifting mesh bags full of fruit out of the primary, letting it drip, and then removing it completely (p53). When you get to reading any of the recipes using fruit, the book specifically says not to squeeze the bag when removing it. Example: Furst Raspberry Wine, page 84.
These two seem to run contrary to each other. Maybe techniques have been updated since 1965? Can anyone comment on the differences?
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