Hey all,
This is going to be a strange experiment for me...... I made up a batch of Pear jelly that boiled over, started burning, and got pretty carmelly and brown/black... Burnt you may call it..... It also never thickened - though I added a *TON* of pectin and Corn Starch too.... and has the consistency of Molasses.... and I bottled it up anyway before Christmas....
So... Make Lemons into Lemonade I say... so here's my experiment - tell me what you think....
My idea for recipe.....
1 gallon batch. Mix jelly with water to OG of 1.120.... Not sure how much sugar I need to add the jelly - so it will be dump, stir, check, dump, stir, check...
No pectic enzyme - I am worried about so much pectin that it will cause trouble with methanol when the enzyme breaks it down.... I used like 13 packs of pectin in the batch..... before I read the directions and understood the error of my ways..... This means I will have to deal with it settling out/clumping when the alcohol makes its way up there..... We will see what happens....
Corn starch - not sure what to do about it.. unless I mash it with some enzyme to cut it... Maybe a good idea - there's about a half box of it in the batch.... and I don't want alcoholic pear gravy....
Nutrient - yep.
Spices - maybe, not sure... gotta decide on this....
Campden - not sure... The stuff is canned - so it probably won't be too much trouble....
Anyway... Train wreck or fun experiment? What do you guys think?
This is going to be a strange experiment for me...... I made up a batch of Pear jelly that boiled over, started burning, and got pretty carmelly and brown/black... Burnt you may call it..... It also never thickened - though I added a *TON* of pectin and Corn Starch too.... and has the consistency of Molasses.... and I bottled it up anyway before Christmas....
So... Make Lemons into Lemonade I say... so here's my experiment - tell me what you think....
My idea for recipe.....
1 gallon batch. Mix jelly with water to OG of 1.120.... Not sure how much sugar I need to add the jelly - so it will be dump, stir, check, dump, stir, check...
No pectic enzyme - I am worried about so much pectin that it will cause trouble with methanol when the enzyme breaks it down.... I used like 13 packs of pectin in the batch..... before I read the directions and understood the error of my ways..... This means I will have to deal with it settling out/clumping when the alcohol makes its way up there..... We will see what happens....
Corn starch - not sure what to do about it.. unless I mash it with some enzyme to cut it... Maybe a good idea - there's about a half box of it in the batch.... and I don't want alcoholic pear gravy....
Nutrient - yep.
Spices - maybe, not sure... gotta decide on this....
Campden - not sure... The stuff is canned - so it probably won't be too much trouble....
Anyway... Train wreck or fun experiment? What do you guys think?