Steam juicer

[dralarms]

I'm going to use it on my muscadines this year.

 

[Crown_King_Robb]

Im very interested in using the Steam juicer as often as possible.

How do you convert standard recipe's that use a must of juice and skins, to a method just going with pure juice from the steamer ?

I really found it easy making apfelwein by just doing everything in the carboy. Hoping to do the same thing but with more variations of easy recipe's like Dragon Blood etc. using the steamer to get juice.

I have fruit trees (lime, lemon, grapefruit) that produce so much fruit that I end up putting most of it in the garbage, I think it would be great if I can easily juice it and make fun beverages instead.

thanks for any advice !

 

[dralarms]

What ever juice you get is your juice. I juiced a bushel of peaches and got almost 7 gallons of juice. I have one in the freezer and the rest in a carboy

 

[WVMountaineerJack]

You dont really do that, you make your own now. You can take a TA reading and adjust the acid level, you can add sugar to the SG that you want, of course toss in some of that fresh citrus for the acid additions. Dont forget to add some pectinase also. Its a great way to try some 100% juice wines, depending on the acid levels of course, free yourself from recepies and go nuts with it. WVMJ

Im very interested in using the Steam juicer as often as possible.

How do you convert standard recipe's that use a must of juice and skins, to a method just going with pure juice from the steamer ?

I really found it easy making apfelwein by just doing everything in the carboy. Hoping to do the same thing but with more variations of easy recipe's like Dragon Blood etc. using the steamer to get juice.

I have fruit trees (lime, lemon, grapefruit) that produce so much fruit that I end up putting most of it in the garbage, I think it would be great if I can easily juice it and make fun beverages instead.

thanks for any advice !

 

[dralarms]

Well, my peach wine is ready for bottling. Its got the best color and flavor of any of my peach wines. The steam juicer is a success. My plum is actually in the clearing stage, its got a wonderful color.

 

[RegionRat]

I have never used a steam juicer so I am not being smart here just asking. Doesn't the steam condense back into water so what you are really getting is a combination of water and juice? Not necessarily a bad thing but I don't think it would be the same as pressing fruit and getting pure juice. Am I missing something here?

I just noticed this thread or I would have chimed in sooner..

The last time I used my juicer was for a batch of Strawberry. I was also curious about water condensing in the juice and diluting the extraction. So, as the juice was running out I periodically took Brix readings. It started to flow around 12 Brix, climbed to 16-18 Brix range and stayed there for quite a while. It then quickly fell to 8 Brix, about the time the juice was running noticeably clearer, that is where I stopped.

For 60lbs of berries I ended up with 5 gal of juice. I am at work and dont have my notes to tell you what the final Brix of the juice was, sorry. But, I would think the amount of water added would be similar to the amount of water used to dissolve sugar for addition to fruit.

RR

 

[dralarms]

Wow, how did you get the bris reading as hot as the juice comes out of the steamer?

 

[RegionRat]

Wow, how did you get the bris reading as hot as the juice comes out of the steamer?

Yes I did. The Refractometer I have says it has 'Automatic Temperature Compensation.' The sample needed is only a few drops. When it hits the meter it cools down fast. I dont remember what the temp it was saying the sample was at the time of reading though.

RR

 

[dralarms]

Can you give me the model number and manufacture?

 

[RegionRat]

Can you give me the model number and manufacture?

Sure thing.

Hanna Instruments HI 96811

[ame]http://www.youtube.com/watch?v=zJuuh_M56eU[/ame]

RR

 

[Runningwolf]

Thats the same one I use at home. Best price is on Amazon.

 

[Thig]

Thats the same one I use at home. Best price is on Amazon.

Does it replace the hydrometer? Or do you use both.

 

[Runningwolf]

A Refractometer is designed to be used only before fermentation to determine the amount of sugar in fruit. There is a excel spreadsheet that can be used to make the correct adjustments based off your refractometer reading after fermentation began. I suggest you use a hydrometer. It's fast an easy.

The advantage of continuing to use the refractometer is it only take a few drops. The down side is you need to keep accurate records on the computer in the spreadsheet from day 1 or it wont work. It all depends on your discipline and set up.