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Mead Lovers Digest #1647
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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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