Steam Juicer

[SueMac]

Okay, now I'm intruiged!
Where did you get yours?
Stainless steel or aluminum?
How much did you pay for it?
Thoughts on models, sizes, etc.?
Methods, recipes, etc.?
Tips, advice, etc.? Tell me all!!! (Please?)!

 

[smokegrub]

I bought it Mehu-Liisa online a couple of years ago. It was about $140 including shipping. It is stainless and does a fantastic job. I use standard wine-making recipes, using the juice from the amount of fruit specified in the recipe. The blackberry wines I have made are definitely superior to those I fermented on the fruit. The blueberry wines are also excellent. I love my steam-juicer!

 

[smurfe]

I have the same one as Smokegrub. I must of caught a sale as I paid $119 for mine. I got mine a couple years ago to. I looked today where I bought and they are $199.00 now

anyway, I bought mine here:


http://www-podunk.com/

 

[Waldo]

Get the big one..in stainless..

 

[smokegrub]

I did a quick search on the web and it looks like the best price for a Mehu-Liisa new is about $199. I cannot imagine why they have increased so in cost, but apparently they have. If I didn't already own one, I would still buy one even at the current price--I like mine that much.

 

[Cracked Cork]

Grub, here is another idea, using 100% steamed juice, its even way more excellent. Our 100% elderberry and blackberry are so smooth much sooner than if left on the seeds a long time, its something you have got to try. Crackedcork

 

[NorthernWinos]

I've had a Stainless Steel... Back to Basics for over 20+ years....use it every fall for many breakfast juices and now for fruit juices for winemaking....love it....If it should ever have a problem I would order another immediately.

Here are some Sites I keep handy....
These are for Back to Basics models [which has served me well]....

http://www.harvestessentials.com/batobanustju.html

http://www.877myjuicer.com/ViewProduct/NutriSteamerJuicerandCooker-ColanderRoaster-byBacktoBasics/55.aspx?gclid=CLfymfXL8pcCFQhJagod5QmcDg

http://www.ultimate-weight-products.com/page/UN/PROD/steamer/H-bb-n12&QTS=shopzilla&QTK=n12

http://www.cookware.com/Back-to-Basics-N12-BTB1046.html

And, there is always eBay...

http://shop.ebay.com/?_from=R40&_trksid=m38&_nkw=steam+juicer&_sacat=See-All-Categories

My Stainless Steel one is not that heavy, but has held up over the years of very hard use...I make hundreds of quarts of juice every year that I seal in mason jars for later use.

I mix fruit for breakfast juice...apple/raspberry, apple/rhubarb, etc...Let you source of berries and your imagination lead you....

Here is a short Tutorial that masta set up for me...

http://www.finevinewines.com//Wiz/forum/forum_posts.asp?TID=2696

And another site to interest you....

http://www.finevinewines.com//Wiz/forum/forum_posts.asp?TID=6061

Happy reading/shopping...

 

[smokegrub]

You have used 100% steamed juice? I hadn't even considered that an option since Mehu-Liisa recommends against it. Do you have a recipe for blackberry that you would share?

 

[Chopper]

I got one about a month ago (Mehu-Liisa for $200 shipped). I love it.

No bag in the primary is a nice thing. It makes SG measurements so much easier.

The blueberry wine I made with it had very little lees.

 

[Wayne1]

I got the Mehu-Lissa off of Amazon - about $199 as I recall - seems to be the going rate. I have only been able to use it once so far but am looking forward to juicing fruit this season.


I have a question for you experienced steam juicers - for recipes where you are going to add some raisins for body - do you juice the raisins also or still bag them in the fermenter?


Thanks,
Wayne

 

[Cracked Cork]

Steam a bunch of blackberries, dissolve sugar as you are steaming them in the hot juice, keep going until you get 5 gallons of juice. Cool, measure SG and acid, adjust to what you like, add some oak if you like, some yeast nutrient and yeast. We have done elderberry and blackberry like this, they are worth the effort and even steamed the 2 of them together to make a blackberry/elderberry steamed wine. Crackedcork

 

[smokegrub]

Last year I picked 62 pounds of berries which yielded 30 quarts juice (7 1/2 gal). That is a lot of picking and bleeding for 7 1/2 gallons wine.

I used the 30 quarts of juice to make approximately 14 gallons wine which is going to be exceptional.

What I will do, Cracked Cork, is make a gallon and a half this summer using pure juice and make a comparison. It is going to have to be an awesome wine!

Thanks for the suggestion and information.

 

[vcasey]

About how many pounds of blackberries per gallon? This sounds interesting and I have read about someone making a blueberry wine with pure juice. I am always up for an experiment!
VPC

 

[smokegrub]

As noted above, I got 30 quarts juice from 62 pounds berries or approximately 1 quart from each 2 pounds berries.

 

[Cracked Cork]

Smokey, a gallon and half? Try at least 3 or you will be mad when you run out OK So we pick ours from thornless bushes on a trellis, its a lot less painful than wild ones, I wouldnt want to encourage anyone to bleed for a little bit of wine, but if you went ahead and made 5 you will have some to stretch out a couple years, Crackedcork

 

[smokegrub]

30 quarts juice--1 pint blood and 1/2 oz thorns!

How about a compromise? I will make the 1 1/2 gal and set aside enough juice to do more, if delighted with the outcome.

Thanks so much for the feedback.

 

[SueMac]

Thanks to all for your input and advise. I'll have to start saving for one!!

 

[Cracked Cork]

Cant have you do it Grub, not with all the blood loss, you already got a good recipie stick to it, if the steamed one isnt 10 times better you will be sore at me. I admit to picking cultured thornless berries so we dont have to pay the price you wildberry pickers do. Crackedcork

 

[Cracked Cork]

Sue, your next question will be do I have to use pectic enzyme even though I am steaming. The answer is yes, you have to use it if you dont want cloudy wines. Crackedcork