Mead Lover's Digest #1647 Sun 1 September 2013


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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" <>
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.


End of Mead Lover's Digest #1647