Stock pot versus steam juicer

[sburkle]

A friend of mine uses a stock pot to cook down his elderberries and cherries and makes his wine with the juice. His wine is really good. Which way is better, the stock pot or useing a steam juicer? He says he puts about a gallon of water in with his fruit to start and then adds as needed

 

[roadwarriorsvt]

If he's adding water, it may be diluting the juice down some. Both methods are using a similar means to extract the juice from the berries. Since I've never used a stock pot, I can't say which way is better/more efficient.

 

[harmony24]

I've tasted his wine and it is good. Doesn't taste diluted down. Don't you add water anyway?

 

[WVMountaineerJack]

Each has a different taste, the stock pot is easier, the steamer a little more work and you have to watch it doesnt run dry. We have used both, I think the steamer has a better less astringent taste than the cooked version, it took the cooked version of ours longer to be a good wine, but then it might stay better longer then the steamed one. You can also dry them, that makes a totally different wine, and you can even just crush and press them and use the juice if you have enough berries. Dont forget to add pectinase. Crackedcork

 

[roadwarriorsvt]

I've tasted his wine and it is good. Doesn't taste diluted down. Don't you add water anyway?

The fast answer is: "Depends". Some fruits like pears, strawberrys, etc. can go with 100% juice. Other juices from blackberries or muscadines, may need some water to lower acid levels.