Mead Lovers Digest #1646

Published in

· 7 months ago

Subject: Mead Lover's Digest #1646, 29 August 2013 
From: mead-request@talisman.com 

Mead Lover's Digest #1646                                  29 August 2013 

                      Mead Discussion Forum 

Contents: 
  Re: Mead Lover's Digest #1645, 26 August 2013 ("Shaggyman") 

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Subject: Re: Mead Lover's Digest #1645, 26 August 2013 
From: "Shaggyman" <shaggyman@fairpoint.net> 
Date: Tue, 27 Aug 2013 07:25:14 -0500 

>  Re: Pyment (Chazzone) 
> From: Chazzone <chazzone@sbcglobal.net> 
> Date: Fri, 23 Aug 2013 23:42:55 -0400 
   (snip) 
> I have a Squeezo that I use to juice the grapes.   If you don't have 
> one of these indispensable kitchen tools yet, a good alternative would 
> be to freeze them, then thaw and crush.  Strain and press the pulp 
> through a conical strainer with a wooden pestle. 
> 
> I represent the pasteurization school.  I bring the juice to 160 
> degrees F (flash pasteurization temp)., then add the honey, and allow 
> to slowly cool (covered!) until the must is cool enough to rack and 
> pitch the yeast. 

 I generally extract the juice from fruit in a pressure cooker, so it is 
certainly sterilized by 
the process, although the main purpose is to eliminate seed, skin, and pulp 
so I don't have to deal with them. 
A large pressure cooker for canning can usually be found on Craig's list or 
a thrift store for almost nothing.   A pot that will fit in the cooker, a 
colander to fit in the top of the pot (leaving room for the juice underneath 
it) and you are good to go. 
Use maybe a half inch of water and a grill off the top of a range to keep 
the pot out of the water, crank it up to 15Lbs for 20 minutes or so, then 
take it outside and let it cool.  Presto: (maybe a pun)  Seed and pulp free 
juice, sterilized and ready to use as soon as it cools or freeze for later. 
I do all kinds of fruit (even grapes) this way.  The pressurized steam 
breaks 
 the cell walls and releases the juice, which then collects in the pot under 
the colander. 
The pressure vessel also prevents most of the flavor volatiles from venting 
out when it boils, and allows them to condense back into the juice as it 
cools. 

Lane O  AKA: The Great And Powerful Shaggyman 

I'm a Pyrotechnician. 
If you see me running- try to keep up! 

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End of Mead Lover's Digest #1646 
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