Mead Lovers Digest #1647

Published in

· 10 Apr 2024

Subject: Mead Lover's Digest #1647, 1 September 2013 
From: mead-request@talisman.com 

 
Mead Lover's Digest #1647                                  1 September 2013 

                      Mead Discussion Forum 

Contents: 
  Re: Mead Lover's Digest #1646, 29 August 2013 ("M. Graham Clark") 

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Subject: Re: Mead Lover's Digest #1646, 29 August 2013 
From: "M. Graham Clark" <mclark04@gmail.com> 
Date: Thu, 29 Aug 2013 10:18:33 -0400 

> 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 

 
Hi Lane, 

Do you have issues with clarity since you are bringing your fruit over the 
pectin activation temperature?  I worry about this whenever I use fruit, so 
I just juice then freeze/thaw and hope my yeast can overpower any little 
contaminants that might cause trouble. 

Graham 

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End of Mead Lover's Digest #1647 
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