i got a dozen lemon at a really good price, and was wondering if i can juice them and freeze the juice for future use.
i bought them since i didn't thought of freezing the juice would affect it for fermentation use.
any advice against it?
can you juice lemon and freeze the juice for future use?
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can you juice lemon and freeze the juice for future use?
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already juiced half of them and frozen them in 6 small plastic bottles,didn't made them crack(did put then in a clean tray in case they would crack) probably because of high sugar % made big ice crystals like Popsicles.
The more you read the more you learn.
The more you learn the more you realize you don't know shit
The more you learn the more you realize you don't know shit
thought about freezing the whole lemon but i think it may get hard to juice...
using a cheap juicer like orange juicer (spinning,conical,dented,ect..).
http://www.sears.ca/gp/product/images/B ... d=16358201" onclick="window.open(this.href);return false;" rel="nofollow
not this one but similar.
edit: added the link
using a cheap juicer like orange juicer (spinning,conical,dented,ect..).
http://www.sears.ca/gp/product/images/B ... d=16358201" onclick="window.open(this.href);return false;" rel="nofollow
not this one but similar.
edit: added the link
The more you read the more you learn.
The more you learn the more you realize you don't know shit
The more you learn the more you realize you don't know shit
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Re: can you juice lemon and freeze the juice for future use?
Freezing lemons will not hurt anything, the citric acid will be fine. After all the only reason to use lemons is to decrease the pH in the mash / wash.Pikluk wrote:i got a dozen lemon at a really good price, and was wondering if i can juice them and freeze the juice for future use.
i bought them since i didn't thought of freezing the juice would affect it for fermentation use.
any advice against it?
I usually use wine makers acid blend (which contains citric, tartaric and malic acids). Its easier to use, cheaper (about $3 US per pound) and lasts longer then lemons - 1/4 tsp. per gallon usually does the trick .
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