Gunk left by pressing fruit Vs Steam extraction method
There are many opinion on the best way to extract fruit juices for making wine.
Steam juice extractor I have one of these extractors and would not go back to the old way. The best part is seeds are kept out and the resulting juice is pure. An added benefit is the killing of many wine damaging bacteria.
Electric Juice extractor which physically remove the juice from the fruit. Since these units do not use heat as the method of extraction, the juice could be considered more pure. However, I have not noticed a difference in the end result.
The Old school method is to use Cheese Cloth, this method of juice extraction involves putting the fruit in the Cheese Cloth and letting it ferment in sugar water. The juice ends up coming out leaving the pulp behind. It is always a good idea to keep a fair quantity of Cheese cloth on hand because it can be used to filter out the must after secondary fermentation.
Personally, I prefer the Steam extractor, although I have noticed a slightly sweeter taste with the Electric extractor the cleaning is just abit more arduous and the juice is not as "clean" (potentially wine damaging bacteria are not killed.)
If you use the old school method, many recipe's recommend freezing the fruit prior to wine making as the cold breaks up the juice molecules releasing more flavour.
one of these days, I'll have one of those nice steam juice extractors! I should find someone that has one and just borrow it :-)
ReplyDeleteToo far away for it to work with mone though. At first I pressed alot of juice, thinking the heat would ruin the juice for wine making. Unfortunately the pressed juice leaved more crap to clean up. The steamed juice results in a clearer wine at the end with less racking. If you end up pasturising the wine after fermentation it really clears up fast.
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