Thanks to the high acidity, high juice content and low pectin content of this fruecvhte is easy to make wine. For winemaking and juicing, the fruits are picked without stems. They mash and squeeze easily, small quantities even with hands, pressing both hands with the fruits against each other. (Because of possible splashes in a bucket or possibly cooking pot) Otherwise, perform the crushing with a roller mill, which, however, must be adjusted so that few stones (because of hydrocyanic acid) are crushed. After crushing, the mash must be mixed with the antigel to break down the pectin substances. The mash (covered) is then easier to press after 5 to 10 hours than without standing time. A higher juice yield can be expected.
Abtipper’s note: Pressing is the “straining” of the mash, i.e. the separation of the solid and liquid components of the mash. This can be done quite well with a diaper (unused).
The press residue (spent grains or pomace) can be briefly soaked again with some of the cold water and then pressed after another 4 to 5 hours (to better extract the juice ingredients). It is also possible to carry out mash fermentation after adding all the substances listed in the recipe. For safety reasons, 1 g of potassium pyrosulfite should be added per 10 liters of batch. Only a few stones should be destroyed and no stems should be left in the maisc
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