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