17 Comments
Feb 5Liked by Ashley Adamant

Last fall I bought a steam juicer based on you mentioning it a few times in your site. I finally pulled it out yesterday and WOW is it ever easy to use and so clean compared to running fruit through a traditional electric juicer. Easily the best investment I've made since getting a pressure canner. I had about 30-40 pounds of tart cherries in my freezer and in just a few short hours I had a little over three gallons of juice and absolutely no mess in the kitchen -- most of the juice I've used to start batches of cherry wine.

That brings me to my questions, which are about sugar in wine!

When I made gallon-size batches of dandelion wine and rhubarb wine, using recipes on your site, they were great but kinda sweet. When I remade them as five gallon batches -- and carefully multiplying everything by five -- the wines were much dryer. Theoretically it should be the same sweetness, right? Do you maybe know why this might be the case?

On a semi related topic, this summer I also made corn cob wine using a recipe from another site. It's good but overwhelmingly sweet. If I do another gallon of it this summer... do you think it's fine to scale back the sugar that the recipe calls for? I'm assuming so -- if the end product is super sweet, then the yeast isn't consuming all the sugar. Any tips for scaling back the sugar?

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Feb 6·edited Feb 6Liked by Ashley Adamant

Hi Ashley,

I love the substack you have and all the great articles. Have you ever done an article on using a steam juicer? My husband and I very interested!

Ruth

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Feb 5Liked by Ashley Adamant

Hi Ashley,

I enjoyed your article on pickled eggs. Since I make lots of fire cider, I'm thinking of making pickled eggs with fire cider being the liquid. Have you ever done that?

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Feb 5Liked by Ashley Adamant

i want to get a steam canner that will work on my glass stove

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Feb 5Liked by Ashley Adamant

this looks amazing. i am going to try a few of them i have people who are allergic to pectin so i try to cook down the jam without thanks again

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Enjoyed my first newsletter from you. I love lemons and am fortunate to be able to get bergamot ones , along with blood oranges now. I peel and roast the skins in a little olive oil, then cut them to top yogurt , include in salads and have as crunchy snacks.

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How about fermenting lemons? That's one I'd like to try. Have you tried that Ashley?

Love the concept of preserving citrus...I feel like many don't do this, focus on sauerkraut, pickles etc...or maybe that's just me (:

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Love your suggestions how to extract pectin from citrus!! Thank you

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thank you for all the good info.

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