hist-brewing: incomplete recipe ?

Tom Smit lunica at ozemail.com.au
Thu May 31 04:16:26 PDT 2001


Someone somewhere posted about using pectinase(?) to soften/liquidise
the fruit so pips could be removed easily. Will try and dig up over the weekend


Tom

PBLoomis at aol.com wrote:
> 
> In a message dated 5/30/01 5:56:50 PM Central Daylight Time,
> Matt_lists at hotmail.com writes:
> 
> > My rule of thumb is that if leaving them
> >  in will give you undesirable flavors (usually too many tannins) take them
> >  out early (a week or two) after fermentation has started. You get too many
> >  tannins from fruits that have a lot of little seeds in them if left in too
> >  long. SO things like raspberries and blackberries take out sooner and
> peach,
> >  pear and the like you can leave in longer.
> >
>     Logical.  I like it. Scotti
> 
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