Mead Lover's Digest #1648 Thu 5 September 2013

 

Mead Discussion Forum

 

Contents:

Re: Mead Lover's Digest #1646, 29 August 2013 (Jackson Eyton)
Re: Pectin (Chazzone)

 

NOTE: Digest appears whenever there is enough material to send one.
Send ONLY articles for the digest to mead@talisman.com.
Use mead-request@talisman.com for [un]subscribe and admin requests.
Digest archives and FAQ are available at www.talisman.com/mead#Archives
A searchable archive is at http://www.gotmead.com/mldarchives.html
Digest Janitor: Dick Dunn 

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

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

End of Mead Lover's Digest #1648

J
Latest posts by James Parkinson (see all)

Advertise on Gotmead