hist-brewing: Need some ideas

[Kirsty Pollock]

> -----Original Message-----
> From: Owenbrau at aol.com [mailto:Owenbrau at aol.com]
> Sent: 05 February 2000 00:43
> To: kirsty.pollock at mpuk.com
> Subject: Re: hist-brewing: Need some ideas
> 
> 
> In a message dated 02/04/2000 4:36:51 AM Eastern Standard Time, 
> kirsty.pollock at mpuk.com writes:
> 
> > Cooking any fruit or veg will bring out what pectin there 
> is (lists of
> >  pectin content in fruit are freely available in most 
> brewing manuals).
> >  Apricots and parsnips are the worst cuplrits. I would 
> advise not cooking
> >  anything. 
> 
> If you hold the fruit at 160-180 F, for about 20 minutes, you 
> will pastuerize 
> the fruit without setting the pectins. I prefer to boil my 
> honey solution, to 
> clarify it, then add the fruit to pastuerize it.


I'm not sure - I would have thought that any heat will extract pectins to
some degree. Besides, you try holding a temperature that accurate on an
(dodgy old) electric hob :-)

I wouldn't boil honey, personally as I find it removes a lot of the flavour,
but it does make it clear quicker, I have to say.


KP

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