hist-brewing: RE: Stuff in honey /Heat and fruit

Kirsty Pollock kirsty.pollock at mpuk.com
Mon Feb 7 08:42:05 PST 2000


Thanks for the info, though you may now have caught my post explaining that
I wasn't suggesting there is pectin in honey.

Cherries don't have much (if any) either. I have a nice 'cherry mead'
sitting maturing, which is very clear.


Kirsty

> -----Original Message-----
> From: Barclay, Peter C. MAJ [mailto:barclayp at eucom.mil]
> Sent: 07 February 2000 16:35
> To: 'Kirsty Pollock'
> Cc: 'hist-brewing at pbm.com'
> Subject: RE: Stuff in honey /Heat and fruit
> 
> 
> Kirsty,
> 
> 	From a class I taught a while ago on "Honey and its 
> effects on mead"
> 
> Principal components of honey:
> 
> Water  17.20 %  
> Levulose (fructose)  38.19 % 
> Dextrose (glucose)  31.28 %  
> Sucrose  1.31 % 
> Maltose  7.31 %  
> Higher sugars  1.50 % 
> Acids  .57 %  
> Proteins  .26 % 
> Minor substances 2.38 %   
> 
> I have found no evidence of pectin in honey.  Pectin is a 
> carbohydrate.
> Pectin consists mainly of galacturonic acid and galacturonic 
> acid methyl
> ester units forming linear polysaccharide chains.  
> 
> I very rarely make "true mead" but rather make metheglins and 
> melomels.  If
> making a true mead, I don't boil my honey, but otherwise I 
> always do because
> I am less concerned with any "higher aromatics and flavours". 
>  If I was
> worried about those, I wouldn't be adding fruits or spices.  
> 
> 
> Many, many fruits will have pectins problems if you boil 
> them.  The only
> exception to this I have found (so far...) is bananas.  
> Several years ago I
> made a banana wine, cutting up the whole bananas and throwing 
> them in the
> boiling water, skins and all.  The hot extraction process is 
> crucial for
> banana.  When I entered the wine in one inter-kingdom A&S 
> contest, several
> judges refused to even try it because "of the ketones in 
> banana skins".
> They obviously had no real clue about the issue.  That is one of the
> significant reasons you have to use a hot extraction process.  All the
> ketones are neutralized/driven off by boiling, and the wine, 
> although it
> took a while (every time I added more sugar it would ferment more like
> crazy...), it was AWESOME!!   
> 
> If you really want the long, sordid story, ask me.  
> 
> 
> respectfully, 
> 
>                      Terafan
> 
> Master Terafan Greydragon           barclayp at eucom.mil
> Brewer and probably other things I can't think of...
> Seneschal, Incipient Shire of Blauwasser
> 
> 
> 
> -----Original Message-----
> From: Kirsty Pollock [mailto:kirsty.pollock at mpuk.com]
> Sent: Monday, February 07, 2000 10:18 AM
> To: 'hist-brewing at pbm.com'
> Subject: RE: hist-brewing: Need some ideas
> 
> 
> 
> 
> > -----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.
> 
> 
> Kirsty
> 
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