Subject: Mead Lover's Digest #1648, 5 September 2013 Date: Thu, 5 Sep 2013 10:24:23 -0600 (MDT) From: mead-request@talisman.com Mead Lover's Digest #1648 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 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 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 *******************************