hist-brewing: Need some ideas

Kirsty Pollock kirsty.pollock at mpuk.com
Mon Feb 7 01:18:16 PST 2000

> -----Original Message-----
> From: owner-hist-brewing at rt.com [mailto:owner-hist-brewing at rt.com]On
> Behalf Of Sean Richens
> Sent: 05 February 2000 00:00
> To: hist-brewing at pbm.com
> Subject: Re: hist-brewing: Need some ideas

> > (works very well) but that won't get out a pectin haze - 
> you'll need an
> > pectin destroying enzyme to do that (not very historic!).
> >
> Does honey contain a lot of pectin?  I can see how it might, 
> but then again
> it might not.  I assumed the sludge which drops out of mead 
> every time I
> rack it (or bottle!) is protein, so I tried bentonite, which 
> reduced but did
> not eliminate it.  I would have thought the Irish moss, if 
> not the boiling
> would have taken care of that.  I filed the Honey Marketing 
> folks' address
> somewhere.  Maybe they have something.

I'm not sure what exactly causes the cloudiness in pure honey mead (hafta
ask my commericial mead-brewing friend), but I doubt it is pectin (I think
that only comes from fruit and veg, but wouldn't swear to it). In the para
above I was talking about pear mead and so the pectin I was mentioning was
from the pears, not the honey.


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