dgrabstein
Well-Known Member
I totally forgot pectin enzyme in my cherry-mango mead on brew day. It's been a while since I brewed a fruit mead and I forgot and that's that. I attenuated and filtered with a 1-micron filter and bottled for my cellar.
This mead is the cloudiest brew I've ever seen. It turns out mango is super high in pectin. I used frozen mango chunks pureed. It's bottled and sitting in my cellar at stable temps of about 60F.
QUESTION: What happens when I age a high pectin mead? Will they blow up?
I'm worried about the pectin breaking down into sugar and creating bottle bombs.
Info: 12% ABV, slightly sweet mead, cold crashed and cold filtered at 1 micron
Thanks,
Danny G
This mead is the cloudiest brew I've ever seen. It turns out mango is super high in pectin. I used frozen mango chunks pureed. It's bottled and sitting in my cellar at stable temps of about 60F.
QUESTION: What happens when I age a high pectin mead? Will they blow up?
I'm worried about the pectin breaking down into sugar and creating bottle bombs.
Info: 12% ABV, slightly sweet mead, cold crashed and cold filtered at 1 micron
Thanks,
Danny G