David Mutch Posted December 7, 2011 Share Posted December 7, 2011 I am interested in fermenting stone fruits such as, peaches, apricots, plums, and cherries, what is the best way to do this without breaking the pits when processing them, is their a fast way to do this. I dont want to have split stones in the mash for fermenting. I have a large supply of these fruits and want to use them, but not sure how to get the flesh from the stones Link to comment Share on other sites More sharing options...
Charles@AEppelTreow Posted December 8, 2011 Share Posted December 8, 2011 A simple grape crusher will work for the cherries. You can set the rollers further apart and hardly ever crack a pit. I have a press, too, so I ferment, press and distill the wine. Still working on the larger fruit. Hand crushed one batch. Won't again. Link to comment Share on other sites More sharing options...
David Mutch Posted December 8, 2011 Author Share Posted December 8, 2011 I was thinking of making a crusher with adjustable rollers so that it doesnt crush the pits but breaks the skin of the fruit open. a friend of mine is good at this sort of thing. just make one of the rollers adjustable and keep the other in place, the fewere moving parts the better I think Link to comment Share on other sites More sharing options...
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