Toggle sidebar

Frozen concentrates

  • PATRONS: Did you know we've a chat function for you now? Look to the bottom of the screen, you can chat, set up rooms, talk to each other individually or in groups! Click 'Chat' at the right side of the chat window to open the chat up.
  • Love Gotmead and want to see it grow? Then consider supporting the site and becoming a Patron! If you're logged in, click on your username to the right of the menu to see how as little as $30/year can get you access to the patron areas and the patron Facebook group and to support Gotmead!
  • We now have a Patron-exclusive Facebook group! Patrons my join at The Gotmead Patron Group. You MUST answer the questions, providing your Patron membership, when you request to join so I can verify your Patron membership. If the questions aren't answered, the request will be turned down.
Barrel Char Wood Products
D

Dmichels

NewBee
Registered Member
Dec 20, 2008
15
0
0
I have about a gallon of raw honey left I wanted to make a Melomel. I was planning on folowing an existing recipe. Is it posible to substute frozen concentrates in for fresh fruit or wine concentrates found in various recipes? Is there a rule of thumb? Can one assume a pasterized juice is wild yeast free? I know to stay away from juices with sulfatesas they can kill the yeast I do see alot of juces have vitimum C is this a problem
Happy New Year
Dave
 
Dmichels said:
I have about a gallon of raw honey left I wanted to make a Melomel. I was planning on folowing an existing recipe. Is it posible to substute frozen concentrates in for fresh fruit or wine concentrates found in various recipes? Is there a rule of thumb? Can one assume a pasterized juice is wild yeast free? I know to stay away from juices with sulfatesas they can kill the yeast I do see alot of juces have vitimum C is this a problem
Happy New Year
Dave
Click to expand...
Vitamin C a.k.a. ascorbic acid is used as a preservative in lots of juice. As far as I'm aware it's not like sulphite based preservatives and doesn't cause a problem + the manufacturers get to label it as "having added vitamins".

Whether pasturised juices are truely "wild yeast free" I don't know, as I don't recall the temperature threshold for the pasturiser i.e. whether it's different from milk or the same. Some fruits would display a "cooked" taste, others not.

As to how much concentrate you'd use instead of fresh fruit, well surely it'd depend on the level of concentration - maybe the packaging will tell you that 1 litre of concentrate = 5 lb of fresh fruit or something like that. All that kind of stuff i.e. levels of concentration are dependant on how it's been processed and how much water was removed during processing to establish how much you'd use in place of fresh fruit.

regards

fatbloke
 
I had not really picked one (but would be open to any sugestions) Just trying to find out about the use of frozen concentrate as a subtitution and how well it would work
Thanks
Dave
 
How much of a fruit flavor are you looking for? Are you going for a fortified wine... in which case mix your must to full strength, as if you were making 1,3,5,6 gallons of juice and add honey to whatever gravity you need for your yeasts to finish in the range you want. Want a lighter fruit blend? Mix concentrates to 1/2 to 3/4 strength. Stronger? Add an extra couple of cans. Personally I love concentrates for exactly this reason, you can really tune your must to the fruit levels desired.

Cheers,
Wrathwilde.
 
You must log in or register to reply here.
Barrel Char Wood Products

Viking Brew Vessels - Authentic Drinking Horns

Top Bottom