Carefully sorted, washed fruits and berries release from sepals, peduncles, brushes. Venture apples, pears and quince are crushed into pieces of 5-6 mm shredding disk. Pre-embryos remove seeds. Berries crush wooden tolkushkoy in enamel bucket or wooden roller on wooden trays. With the fragmentation of cherries fractured bones should be no more than 5%.
The resulting pulp is immediately treated with one of three ways depending on the consistency of juice.
First method. After crushing a pulp cherry, white and red currants with a liquid the consistency of juice, add 200-300 g of water (per kg pulp), mixed and immediately subjected to pressing to extract juice.
Second method. Pulp black currants, gooseberries, raspberries, blueberries, with a thick consistency of the juice is heated before pressing into enameled bowl for 30 minutes at a temperature of 60 °. Pre-poured into the bowl heated to 70 ° water (300 g per kg of pulp). After heating, the hot pulp is pressed.
The third way. You can prepare the pulp of the same crop for pressing no heating, and podbrazhivaniem. Fragmented pulp is poured into a bucket of enamel or glass container with a wide neck. Utensils should be filled in the pulp 3A of its volume. There is added to water, heated to 24 ° (250 g of water per 1 kg of pulp), and a four leaven yeast. Then the pulp is mixed, cover the bowl with a clean towel and leave to ferment, stirring it every day. The room temperature should be 20-22 °. 2-3 days pulp is pressed flat.
Rowan pulp before pressing argue with water for days at a temperature of 10-12 °.
Pressing
Most of the juice is extracted from the pulp through the press as well as in obtaining dietary juices. If you press No, pulp rejects on enamel colander or pan-steamer. When the juice is stripped, the remaining small amount of pulp squeeze in a sack of rare fabrics, twisting her hands. Then the pulp is added to a little water and squeeze again. All the amount of water added to the pulp, should be considered.
The resulting pulp is immediately treated with one of three ways depending on the consistency of juice.
First method. After crushing a pulp cherry, white and red currants with a liquid the consistency of juice, add 200-300 g of water (per kg pulp), mixed and immediately subjected to pressing to extract juice.
Second method. Pulp black currants, gooseberries, raspberries, blueberries, with a thick consistency of the juice is heated before pressing into enameled bowl for 30 minutes at a temperature of 60 °. Pre-poured into the bowl heated to 70 ° water (300 g per kg of pulp). After heating, the hot pulp is pressed.
The third way. You can prepare the pulp of the same crop for pressing no heating, and podbrazhivaniem. Fragmented pulp is poured into a bucket of enamel or glass container with a wide neck. Utensils should be filled in the pulp 3A of its volume. There is added to water, heated to 24 ° (250 g of water per 1 kg of pulp), and a four leaven yeast. Then the pulp is mixed, cover the bowl with a clean towel and leave to ferment, stirring it every day. The room temperature should be 20-22 °. 2-3 days pulp is pressed flat.
Rowan pulp before pressing argue with water for days at a temperature of 10-12 °.
Pressing
Most of the juice is extracted from the pulp through the press as well as in obtaining dietary juices. If you press No, pulp rejects on enamel colander or pan-steamer. When the juice is stripped, the remaining small amount of pulp squeeze in a sack of rare fabrics, twisting her hands. Then the pulp is added to a little water and squeeze again. All the amount of water added to the pulp, should be considered.
