sylviaa
Registered: 07/01/09
Posts: 4
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Reply with quote | #1 |
I use my Mehu-Liisa to make grape juice, which we freeze to drink year-round. I let the grapes steam for twice as long as recommended in the manual--they go for about 2 hours. It makes stronger-tasting juice, which we prefer. Is there any reason I shouldn't do this? I already know I need to keep an eye on it to make sure the water doesn't run out in the bottom.
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Dheila
Mehu-Liisa Products Owner
Registered: 11/18/08
Posts: 16
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Reply with quote | #2 |
I would advise caution for going 2 hours with your grapes. After about 45 minutes, the steam starts to extract bitter tannins from the skins, stems and seeds. I don't know the exact health concerns if any but, when I have let my juicer go over an hour with grapes I detect a bitterness to the juice.
Some folks report that they will keep putting fresh grapes in on top of the juiced pulp untill the basket is full of pulp. This is also not recommended as the pulp that remains is continually steamed and starts to release the bitter tannins etc. Also, the added weight may not be the best for the convex bottom of the collander.
Hope that helps! Take Care
Daniel
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"Ask a Mehu-Liisa owner and you'll become one yourself!" Osmo Heila 1930-2003 Founder of Mehu-Liisa Products |
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sylviaa
Registered: 07/01/09
Posts: 4
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Reply with quote | #3 |
Thanks, Daniel. We like the flavor that results, though. If it's just a matter of taste, then I'll keep doing that.
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