Personal pages/Season 2020 - Revision history

Per Jessen: /* Juice */

2021-09-02T18:59:24Z

‎Juice

Per Jessen: /* Todo list */

2021-09-02T08:55:44Z

‎Todo list

Per Jessen: /* Todo list */

2021-08-30T08:20:03Z

‎Todo list

Per Jessen: /* Some overall observations */

2021-08-09T10:11:23Z

‎Some overall observations

Per Jessen: /* Juice */

2020-11-09T10:35:59Z

‎Juice

Per Jessen: /* Some overall observations */

2020-11-09T10:32:03Z

‎Some overall observations

Per Jessen: /* Some overall observations */

2020-11-04T21:21:37Z

‎Some overall observations

Per Jessen: /* Observations about the Faser-Plast hydraulic press */

2020-11-04T20:53:01Z

‎Observations about the Faser-Plast hydraulic press

Per Jessen: /* Some overall observations */

2020-10-29T12:24:48Z

‎Some overall observations

Per Jessen: /* Observations about the Faser-Plast hydraulic press */

2020-10-28T10:28:28Z

‎Observations about the Faser-Plast hydraulic press

@@ Line 110: / Line 110: @@
 === Juice ===
 This time I decided to try the pasteurising - it seems easy enough, warm up juice to 80C, then bottle.  I did 40 litres on the induction cooker, took a couple of hours in total I think. It will be interesting to see how long the juice will keep, in the green 2 litre bottles.
 I also gave away and/or sold quite a bit of juice, and I have a few bottles in the downstairs fridge.  I also made some experiments with mixing with pear juice.
@@ Line 119: / Line 121: @@
 * 500ml pear + Schneider.
-'''2020/11/09''' these have now spent about two weeks in the fridge and have gone quite "pregnant", bulging but holding.  When opening one, it immediately starts fizzing, there is a lot of CO2 caught in the liquid.
+'''2020/11/09''' these have now spent about two weeks in the fridge and have gone quite "pregnant", bulging but holding.  When opening one, it immediately starts fizzing, there is a lot of CO2 caught in the liquid.<br/>

@@ Line 91: / Line 91: @@
 ==== Todo list ====
 * get the next bigger press-sack, 70x70cm. Brand is "Vinoferm" and I bought at [https://www.brauundrauchshop.ch brauundrauchshop].  '''2021/08/30''' it is not available in their shop.
-* Put a grip on the big circular Pressholz, makes it easier to put in and take out.
+* Put a grip on the big circular Pressholz, makes it easier to put in and take out.  '''2021/08/30''' Done.
 * gotta reduce the diameter of the big circular Pressholz, it is difficult to get into the press.

@@ Line 90: / Line 90: @@
 ==== Todo list ====
-* get the next bigger press-sack, 70x70.  Also put a grip on the big circular Pressholz, makes it easier to put in and take out.
+* get the next bigger press-sack, 70x70cm. Brand is "Vinoferm" and I bought at [https://www.brauundrauchshop.ch brauundrauchshop].  '''2021/08/30''' it is not available in their shop.
 * gotta reduce the diameter of the big circular Pressholz, it is difficult to get into the press.

@@ Line 103: / Line 103: @@
 * by fermenting primarily the juice, it becomes easier to distill.
 * the trester can still easily be fermented, without or without sugar added.
 === Juice ===

@@ Line 105: / Line 105: @@
 === Juice ===
-This time, I decided to try the pasteurizing - it seems easy enough, warm up juice to 80C, then bottle.  I did 40 litres on the induction cooker, took a couple of hours in total I think. It will be interesting to see how long the juice will keep, in the green 2 litre bottles.
+This time I decided to try the pasteurising - it seems easy enough, warm up juice to 80C, then bottle.  I did 40 litres on the induction cooker, took a couple of hours in total I think. It will be interesting to see how long the juice will keep, in the green 2 litre bottles.
-I also gave away and/or sold quite a bit of juice, and I have a few bottles in the fridge.  I also made some experiments with mixing with pear juice.
+I also gave away and/or sold quite a bit of juice, and I have a few bottles in the downstairs fridge.  I also made some experiments with mixing with pear juice.
 In 1.5 litre ET bottles:
@@ Line 114: / Line 114: @@
 * 400ml pear + Schneider
 * 500ml pear + Schneider.

← Older revision		Revision as of 10:32, 9 November 2020
Line 103:		Line 103:
	* by fermenting primarily the juice, it becomes easier to distill.		* by fermenting primarily the juice, it becomes easier to distill.
	* the trester can still easily be fermented, without or without sugar added.		* the trester can still easily be fermented, without or without sugar added.
		+
		+	=== Juice ===
		+	This time, I decided to try the pasteurizing - it seems easy enough, warm up juice to 80C, then bottle. I did 40 litres on the induction cooker, took a couple of hours in total I think. It will be interesting to see how long the juice will keep, in the green 2 litre bottles.
		+
		+	I also gave away and/or sold quite a bit of juice, and I have a few bottles in the fridge. I also made some experiments with mixing with pear juice.
		+
		+	In 1.5 litre ET bottles:
		+
		+	* 300ml pear + Schneider
		+	* 400ml pear + Schneider
		+	* 500ml pear + Schneider.

← Older revision		Revision as of 21:21, 4 November 2020
Line 96:		Line 96:
	with the shredder, it is easy to process a crate of fruit. Apart from the actual picking, the bottle neck is now the washing. When there is plenty of fruit on the ground, like after a storm, it is easy to pick three, four or five crates, 10 minutes per crate, but the washing takes time. Using the 60litre UTZ Rako crates is not a bad idea, but some sort of automatic movement of the fruit would be useful.		with the shredder, it is easy to process a crate of fruit. Apart from the actual picking, the bottle neck is now the washing. When there is plenty of fruit on the ground, like after a storm, it is easy to pick three, four or five crates, 10 minutes per crate, but the washing takes time. Using the 60litre UTZ Rako crates is not a bad idea, but some sort of automatic movement of the fruit would be useful.
	Rebuilding the Heuschnecke is overkill, I have no need for that kind of capacity. It would be cool to take a crate (approx 20kg) and tip it into a bath, and have it automatically come out the other end in maybe 10-15min.		Rebuilding the Heuschnecke is overkill, I have no need for that kind of capacity. It would be cool to take a crate (approx 20kg) and tip it into a bath, and have it automatically come out the other end in maybe 10-15min.
		+
		+	I wonder if the best approach, with plenty of fruit, might be this:
		+
		+	* shred and press to make juice, then ferment only the juice.
		+	* minus whatever can be drunk, stored or sold.
		+	* by fermenting primarily the juice, it becomes easier to distill.
		+	* the trester can still easily be fermented, without or without sugar added.

← Older revision		Revision as of 20:53, 4 November 2020
Line 86:		Line 86:

	'''2020/10/06''' feeding the compressed maische through the shredder again, produces a very finely chopped material. Even after two times of shaking as above, I think I got maybe another litre.		'''2020/10/06''' feeding the compressed maische through the shredder again, produces a very finely chopped material. Even after two times of shaking as above, I think I got maybe another litre.
		+
		+	'''2020/11/04''' the big circular Pressholz has grown bigger, absorbing moisture. It has long been difficult to position properly in the press basket. Now it makes the pressing difficult, leaving a mash that is much too wet. Too wet to shred again. I'm drying it in the oven tonight.

	==== Todo list ====		==== Todo list ====

@@ Line 92: / Line 92: @@
 === Some overall observations ===
-with the shredder, it is easy to process a crate of fruit.  Apart from the actual picking, the bottle neck is now the washing.  After a storm, it is easy to pick three, four or five crates, maybe even more, but the washing takes time.  Using the 60litre Rako crates is not a bad idea, but some sort of automatic movement of the fruit would be useful.
+with the shredder, it is easy to process a crate of fruit.  Apart from the actual picking, the bottle neck is now the washing.  When there is plenty of fruit on the ground, like after a storm, it is easy to pick three, four or five crates, 10 minutes per crate, but the washing takes time.  Using the 60litre UTZ Rako crates is not a bad idea, but some sort of automatic movement of the fruit would be useful.
 Rebuilding the Heuschnecke is overkill, I have no need for that kind of capacity.  It would be cool to take a crate (approx 20kg) and tip it into a bath, and have it automatically come out the other end in maybe 10-15min.