Thanks for the input so far. I'm trying to figure what way to go...
the I Love Lucy method or squeeze until by fingers cramp!

With grapes, aside from not wanting to crush seeds, can you press too
much? I would assume not!

ANd where does it stand on adding extra pectin enzyme to break down...
I've done that in a limited fashion with other fruits, but is there a
max?

Thanks!

Anyone?

THanks!

----



On Sep 20, 4:00 pm, The Builder's Studio >
wrote:
> Thanks for the input so far. I'm trying to figure what way to go...
> the I Love Lucy method or squeeze until by fingers cramp!
>
> With grapes, aside from not wanting to crush seeds, can you press too
> much? I would assume not!
>
> ANd where does it stand on adding extra pectin enzyme to break down...
> I've done that in a limited fashion with other fruits, but is there a
> max?
>
> Thanks!

On Sep 24, 12:45 pm, The Builder's Studio >
wrote:
> Anyone?
>
> THanks!
>
> ----
>
> On Sep 20, 4:00 pm, The Builder's Studio >
> wrote:
>
>
>
> > Thanks for the input so far. I'm trying to figure what way to go...
> > the I Love Lucy method or squeeze until by fingers cramp!
>
> > With grapes, aside from not wanting to crush seeds, can you press too
> > much? I would assume not!
>
> > ANd where does it stand on adding extra pectin enzyme to break down...
> > I've done that in a limited fashion with other fruits, but is there a
> > max?
>
> > Thanks!- Hide quoted text -
>
> - Show quoted text -

There is a point at which further pressing becomes counterproductive
even if you avoid crushing the seeds. You won't reach this point if
you're pressing without major equipment.

Too much pectic enzyme will basically liquefy the grapes - this can
make the must harder to press and will result in a lot of gross lees.

Pp

On Sep 24, 3:52 pm, pp > wrote:
> Too much pectic enzyme will basically liquefy the grapes - this can
> make the must harder to press and will result in a lot of gross lees.

aha! thats what all that stuff is in the secondaries of my plums! been
having losses of about 1/6 that i was about to post here, but this
answers it.

BTW, first batch is starting to look ruby red, about 4 more months to
go before bottling.

True, gross lees are a consideration, but I was thinking more along
the lines of chemical reactions or taste or smell.



On Sep 24, 6:45 pm, Tater > wrote:
> On Sep 24, 3:52 pm, pp > wrote:
>
> > Too much pectic enzyme will basically liquefy the grapes - this can
> > make the must harder to press and will result in a lot of gross lees.
>
> aha! thats what all that stuff is in the secondaries of my plums! been
> having losses of about 1/6 that i was about to post here, but this
> answers it.
>
> BTW, first batch is starting to look ruby red, about 4 more months to
> go before bottling.