It can be said that ever since that moment, Jumex has became recognized as the best company of Juices and nectars in Mexico as it earned the trust of consumers from its beginnings.Ī year later in 1965 production was in high demand, and the Jumex Company had grown a lot. Three years later in 1964, came the little blue can in its 350ml presentation, now trademarked under the Jumex name. Other fruits started being packed after that. That same year on the 6th of July, 1961 Jumex released its first production: a 350 ml can of apple juice with no litography and just a label with the Frugo brand on it, and sold to the public for $1.65. Back then the company only had 20 employees, and the company focused on extracting juices and developing nectars with the best fruit production in the country. Grupo Jumex (Jumex Group) was founded on April 27th, 1961, as Empacadora de frutas y jugos (Fruit and Juice Packing, Inc.). Jumex is a 100% Mexican company with great values and traditions Good luck and keep us posted along the journey.Jumex is a very popular brand of juice and nectar in Mexico, as well as with Hispanic consumers in the United States. That's a lot regardless of what size batch you are talking about. We've seen some berry batches on this forum where the lees took up 1/3 of the carboy. I've always wanted to find a tall narrow jar so that I can extract from that cold jar without disturbing those lees.Īnyway that's one way to handle a batch with that much lees and I do think you will get a lot. It's amazing how much more will settle out in the cold fridge. If you are successful in getting more than your needed gallon for the batch - I'd put left-over extracted juices in the smallest possible jar and set that in the fridge. Keep it over the collander just in case and keep twisting until you think you've maxed out the juices. Grab the corners gather and slowly begin twisting to wring out the juices. With the lees from 1.5 gallons - I'd use a square piece of muslin cloth (Cleaned and sanitized) tuck that into a collander over a fermentation bucket and then pour the lees onto the cloth. One thing you could do at the first racking is to put those lees in a muslin bag and squeeze the remaining juice out of it. I've never worked with a pure - puree but it sound like what you have is close to that. In my case it was air intrapment in the mix but if yours is just solids - you could have great flavor but tons of lees to drop. I blended my last peach batch by mistake and as you mentioned it was hard to get a reading at first until things settled out a bit. Yeah, you will lose a lot of volume unless those solid compress a lot. Wow I imagined something much less loaded with solids than what you are describing. it smells *very* peary, so I have high hopes. water, just over a quart of water with just under a pound of sugar, and about 5tsp acid blend/gallon. Recipe (qualifier, i have better notes, but until I know it's good I don't want a bad recipe floating around) now is 2 bottles puree, 2 asian pears coarse chopped and covered in sugar then heat reduced in just under 3 c. I've never worked with a puree, so I'm all ears. to get to 1.5 gallons, adding half a gallon of water with 1lb sugar and 2 tsp of acid blend would keep me steady, but dilute to pear out. I ran it right up to a gallon, corrected to 10.5% and 0.70 acidity. I actually had to cut the stuff 50/50 with water to get a Sg reading - it was too viscous otherwise. Well, now you tell me! honestly, I only lose wine at bottling, so you really think a full half gallon is needed? I'll siphon until I'm pulling solids, so my rack-to-rack yield is pretty constant, but my clarification time is high.īut yes, it's pretty heavy on the solids and is thick. So anyone played with this stuff? I'm about to start a batch of mango wine and a batch of pear wine (if the pear turns out well I'm going to carbonate and put in beer bottles). Now, I'd never recommend this for making a 5 gallon batch (just because i also wouldn't make a 5 gallon batch from supermarket price fruit), but for a 1 gallon batch it's actually cheaper to buy the juice than it is to buy the fruit needed to make the juice. I've been wanting to make a 1 gallon batch of pear wine, and using the label was able to figure out that one bottle has the fruit of about 2lbs of pears so 2 bottles (2 liters) should be right to make a 1 gallon batch of wine once sugared and water added. The nice thing I noticed was the ingredients label tells you the percentage of fruit puree in the bottle so you can figure out how many "pounds" of fruit equivalent it is. They call it fruit nectar (mango nectar, pear nectar, etc), it's fruit puree mixed with water, added sugar, and it's stabilized using lemon juice. I was at the store today and came across this stuff.
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