Re: [E-Z-Caps] using fresh fruit

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Re: [E-Z-Caps] using fresh fruit

Postby yahoo » Tue Jan 12, 2010 10:25 am

You didn't add any additional water? With 100% juice and then concentrated from the boiling would make it very thick and syrupy wouldn't it?

--- On Tue, 1/12/10, Steve wrote:

From: Steve
Subject: Re: [E-Z-Caps] using fresh fruit
Date: Tuesday, January 12, 2010, 9:44 AM

I EZ capped raspberry wine made from fresh raspberries that

I picked as follows: I put all the raspberries through a

juicer. Then I strained the resulting juice (tends to be pulpy)

through pantyhose. Then I brought the mixture to boil and let it

simmer for 20 minutes. Then I let it cool to room temperature, added

a cup of sugar, and EZ capped it. I let it ferment for two weeks

then put it in the fridge for a week. It was totally awesome. I

only wish that I had more of it.

At 06:28 PM 1/11/2010, you wrote:

>I just started a batch of cranberry wine. I used the regular

>recipe, but substituted about 1/2 cup of real cranberries( for 1/2

>cup juice) which were done in a food processor. I know I will need

>to strain it out of the finished product, but thought it might add

>more cranberry taste. Has anyone tried this with any fruit?




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