Subject: Mead Lover's Digest #1647, 1 September 2013 Date: Sun, 1 Sep 2013 06:41:21 -0600 (MDT) 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") 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: "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. Graham ------------------------------ End of Mead Lover's Digest #1647 *******************************