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David Mutch

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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

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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.

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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

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