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Old 02-09-2013, 02:16 AM   #11
WVMJ
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Dec 2012
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Now I am teasing your Sara, if it has enough taste left in it to make a pie you didnt steam it long enough I do sometimes make what we call a topper from the steamed fruit, add exactly 1 gallon of water to the pulp, stir it up and let it soak a while and drain it off and use it to top off with, but mostly there isnt much left but mush. WVMJ


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Old 02-09-2013, 10:13 PM   #12
saramc
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Feb 2011
suburb of Louisville, KY
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Quote:
Originally Posted by WVMJ View Post
Now I am teasing your Sara, if it has enough taste left in it to make a pie you didnt steam it long enough I do sometimes make what we call a topper from the steamed fruit, add exactly 1 gallon of water to the pulp, stir it up and let it soak a while and drain it off and use it to top off with, but mostly there isnt much left but mush. WVMJ
Now I do not use just the steam juice pulp to make pie...


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Old 02-13-2013, 04:43 AM   #13
vanillabean
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Aug 2012
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Does anyone know if wine made from steamed juice is able to clear well. Just wondering if pectin extraction might be a problem.

 
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Old 02-13-2013, 01:50 PM   #14
saramc
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Quote:
Originally Posted by vanillabean View Post
Does anyone know if wine made from steamed juice is able to clear well. Just wondering if pectin extraction might be a problem.
Speaking for three generations, thete has not been an issue with pectin extraction. Just use pectinase when assembling your must. You can also place your juice collection container in an ice bath so the juice rapid cools and you have less exposure to heat--that may be useful for those high pectin fruits like apples and pears. Though do not overprocess/overheat, good guide @ http://www.juicer-steamer.com/fremehrec.html (offered on the mehu-liisa site, check it out also @ http://www.juicer-steamer.com/)

*Sara*
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Old 02-13-2013, 04:38 PM   #15
vanillabean
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Aug 2012
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Quote:
Originally Posted by saramc

Speaking for three generations, thete has not been an issue with pectin extraction. Just use pectinase when assembling your must. You can also place your juice collection container in an ice bath so the juice rapid cools and you have less exposure to heat--that may be useful for those high pectin fruits like apples and pears. Though do not overprocess/overheat, good guide @ http://www.juicer-steamer.com/fremehrec.html (offered on the mehu-liisa site, check it out also @ http://www.juicer-steamer.com/)

*Sara*
Thanks for the info. Is pectinase the same as pectic enzyme?

 
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Old 02-13-2013, 08:18 PM   #16
saramc
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Quote:
Originally Posted by vanillabean View Post

Thanks for the info. Is pectinase the same as pectic enzyme?
Yes, pectinase and pectic enzyme are interchangeable terms.


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