Mustang Grape Juice Can or Freeze?

[BrianGSDTexoma]

Mustang Grapes where a bust the last 3 years but the best I have seen this year! These are only good for making jelly. I did try wine once but they are just so tart. I have caned the juice in the past and just use as needed. My buddy freezes and he thinks that is a better way to go? What are you thoughts? I got about 3 gallons worth this morning. Hopefully I got all the poison ivy off me!I have a fruit steamer I have tried in the past and is the easy way but it puts to much water in the juice. Be fine for wine since you add water anyway but dont like my jelly watered down. I use my home brew stuff to the process the grapes. I have given a few of you some of that jelly as well as my pecans and would like to send more but shipping just getting to high now a day.

 

[zwiller]

I would freeze. To me the less processed the better. On the wine you can reduce tartness with a few things, but potassium bicarbonate is popular. Works just like baking soda (alkaline) but adds no saltiness. Stuff is really good for you too. Would be MUCH cheaper to get locally than online. Good to know about the steamer as I was going to get one for my parents.

 

[BrianGSDTexoma]

I would freeze. To me the less processed the better. On the wine you can reduce tartness with a few things, but potassium bicarbonate is popular. Works just like baking soda (alkaline) but adds no saltiness. Stuff is really good for you too. Would be MUCH cheaper to get locally than online. Good to know about the steamer as I was going to get one for my parents.

I will be doing the same process wither I freeze or can unless you taking about the heating process of canning? Here is the thread I did back then

Steam juicer verses Straining

So after getting done using my new steam juicer on Mustang Grapes I not crazy about the color. It's a lot lighter. Could just be because its just pulling the juice out which is not purple and leaving the skins pretty much intact. There has to be some water getting into also. Can't really...

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[zwiller]

Funny, I got a Champion juicer since then... My parents usually freeze whole but do exactly like you and boil/bag for jelly or juice. Wild grape is pretty robust for fruit so probably doesn't matter much how compared to say peach which is much more delicate. Nice score!

 

[jcam222]

A family friend end maes grape pie with them. So good with some melted peanut butter drizzled on.

 

[BrianGSDTexoma]

This guy mentions making vinegar from discard. I might have to look into that. jcam222 you have any idea? I sure it requires fermentation. Maybe I should put some grapes a side for their yeast though I have done one soak to get bugs out before bringing in house.

 

[BrianGSDTexoma]

I would freeze. To me the less processed the better. On the wine you can reduce tartness with a few things, but potassium bicarbonate is popular. Works just like baking soda (alkaline) but adds no saltiness. Stuff is really good for you too. Would be MUCH cheaper to get locally than online. Good to know about the steamer as I was going to get one for my parents.

If I remember right the gravity of the strained was 1.040 and the steam juicer was 1.020 so a lot of water in the steamer one but pretty easy to use. I would get a SS one and not alum.

 

[zwiller]

A family friend end maes grape pie with them. So good with some melted peanut butter drizzled on.

My Dad is bat s*** for wild grape. He used to have access to some but no longer. Wish I could get my hands on some. I am long overdue to go forage but no time for that.

If I remember right the gravity of the strained was 1.040 and the steam juicer was 1.020 so a lot of water in the steamer one but pretty easy to use. I would get a SS one and not alum.

WOW that is a lot of water but excellent data.

 

[BrianGSDTexoma]

Grapes just went in the pot. Will let strain all day. Guess I going to freeze in 2 cup bags. Just got to figure out what to put them in while they freeze.

 

[BrianGSDTexoma]

I also go to give the vinegar a try. This the recipe. Anyone see a problem with it? Can you look at Jeff, jcam222

 

[jcam222]

Looks interesting Brian. It's outside what I'm familiar with in fermenting peppers. This is more in the winemakers alley. I'm surprised you add vodka but again this is outside what I know

 

[BrianGSDTexoma]

Looks interesting Brian. It's outside what I'm familiar with in fermenting peppers. This is more in the winemakers alley. I'm surprised you add vodka but again this is outside what I know

I think the vodka thing and others on the sweeting is optional. I will just go with it and see how it turns out. Boy 2 lbs of left over a lot. Was gong to use my 1 gallon fermenter but going to have to go bigger I think.

 

[zwiller]

Looks interesting Brian. It's outside what I'm familiar with in fermenting peppers. This is more in the winemakers alley. I'm surprised you add vodka but again this is outside what I know

Limited knowledge with vinegar but I do know that 1. vinegar is made from wine, and 2. alcohol gets converted to acetic acid. So, using fruit pulp to make vinegar will require a little help as your are skipping step. I'd be tempted to add water and sugar to "make wine" then ferment and forgo vodka You could get a OG reading to make sure your are in wine alcohol territory say 10-15% 1.070-.090ish.