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Cider Digest #1729
Subject: Cider Digest #1729, 27 August 2012
From: cider-request@talisman.com
Cider Digest #1729 27 August 2012
Cider and Perry Discussion Forum
Contents:
for digest (Craig Teerlink)
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Digest Janitor: Dick Dunn
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Subject: for digest
From: Craig Teerlink <Craig.Teerlink@hsc.utah.edu>
Date: Tue, 21 Aug 2012 16:49:45 +0000
>From Cider Digest 8-21-2012: "The triggers for pectin haze formation
are dessert fruit, over-ripe fruit, lack of tannic fruit, and I suppose
impatience. I don't know just what caught us that once."
Question: Can someone tell me what pectin haze appears as? Can it settle
out above must or does pectin haze proliferate throughout in solution? I
am asking because I have a very waxy film developing on the surface of the
must in all of my carboys from last season's blend and I am having a hard
time diagnosing the source of it. So far there is no change to the flavor,
fermentation is well past, and it is definitely not acetobacter. I would
be delighted if I could dismiss the film as something as innocuous as
excessive pectin. Also, this batch is clarifying painfully slow.
Thank you,
Craig Teerlink
Division of Genetic Epidemiology
Department of Medicine
University of Utah
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End of Cider Digest #1729
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