tag:blogger.com,1999:blog-2244231575608437104.post2832842879392354032..comments2024-02-23T08:52:10.376+00:00Comments on The Urbane Forager: Mystic Medlar WineAlhttp://www.blogger.com/profile/14220955144459387163noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2244231575608437104.post-54307082290693010362013-11-14T09:28:49.343+00:002013-11-14T09:28:49.343+00:00Hi Sander
I used pectin (pectic enzyme) to help wi...Hi Sander<br />I used pectin (pectic enzyme) to help with clearing. This worked well and the wine ended up a fine peach colour. I had a first glass last night while making a new batch, it was actually quite subtle (for my wine efforts) and smelled more medicinal than it tasted. The Head Chef never likes my country wines but I always make her taste them; she will cook with my cider though and even drink it occasionally ;-)<br />With the new load, for this year, the fruits were well bletted (further gone than last time) and completely brown inside - it looked ghastly in the bucket but actually smelled lovely - I'm using the same recipe as it was OK last time.<br />I have not yet tried mead, but I like the idea of it.<br />Let me know how you get on.Alhttps://www.blogger.com/profile/14220955144459387163noreply@blogger.comtag:blogger.com,1999:blog-2244231575608437104.post-3589791534693178712013-11-13T18:06:08.379+00:002013-11-13T18:06:08.379+00:00Hi Alan, I am about to embark on a little medlar p...Hi Alan, I am about to embark on a little medlar processing and subsequent mead making myself and wonder if you used any enzymes to break down pectine and starch into sugars. <br /><br />Maybe you have some processing tips for me ?<br /><br />How did the mead turn out in the end?<br /><br />regards, Sander Tel.Sanderhttps://www.blogger.com/profile/12511423249660058145noreply@blogger.com