Recent content by RobertK

Interesting. I hadn't considered potential oxidation of the fruit during jam production. My assumption has been that the acid content would inhibit oxidation (ingredients specifically include citric acid). A test batch might well be in order. Thank you.

I've dozens or recipes and watched as many videos (some by well respected members of the homebrewing community), and not one has mentioned this. But I googled "methanol and pectinase" and sure enough, it's right there. Thank you for bringing this to my attention. I'll find a different path to...

Great info. Thank you.

I recently picked up 5 1-pound (454 g) jars of plum jam with the intent of making a plum mead. According to the nutrition label, there about 23 servings and each serving has 10g of total sugars (they unhelpfully don't mention how much of that is fermentable). So I'm figuring ~230g of sugar per...

I started my Mead journey just a few short months ago after visiting a Meadery here in Dallas and talking to one of the owners about the process of not just making Mead, but the creating the recipes. The "subtle science and exact art"* of Mead and winemaking has been a welcome distraction after...