Subject: Mead Lover's Digest #1646, 29 August 2013 Date: Thu, 29 Aug 2013 07:44:27 -0600 (MDT) 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") 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 #1645, 26 August 2013 From: "Shaggyman" Date: Tue, 27 Aug 2013 07:25:14 -0500 > Re: Pyment (Chazzone) > From: Chazzone > 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! ------------------------------ End of Mead Lover's Digest #1646 *******************************