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Mead Lovers Digest #1648
Subject: Mead Lover's Digest #1648, 5 September 2013
From: mead-request@talisman.com
Mead Lover's Digest #1648 5 September 2013
Mead Discussion Forum
Contents:
Re: Mead Lover's Digest #1646, 29 August 2013 (Jackson Eyton)
Re: Pectin (Chazzone)
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Subject: Re: Mead Lover's Digest #1646, 29 August 2013
From: Jackson Eyton <jackson.eyton@gmail.com>
Date: Thu, 29 Aug 2013 08:48:21 -0600
I would love to hear any rebuttals to this pressure cooker method regarding
Cons. The Pro's are listed above and it is very tempting, however my
enology courses are kicking in a red flag screaming not to do this. Can
anyone verify or discredit my concerns? I fear that the heat induced by the
pressure cooking would alter the flavor compounds and leave the juice
tasting more "cooked". Thanks!
- --
Jackson Eyton
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Subject: Re: Pectin
From: Chazzone <chazzone@sbcglobal.net>
Date: Sun, 1 Sep 2013 14:38:32 -0400
Graham,
Why do you juice, then freeze and thaw? Did you mean this the other
way round?
If you have a way to juice your fruit, you can simply pasteurize and
deactivate any microbes without overheating.
Hoping for the best is a sure recipe for disaster. Unless you're
drinking it as fast as you're making it, your mead will surely end up
as vinegar.
- -zz
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End of Mead Lover's Digest #1648
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